Acid Composition Of Fat Research Articles

Formation kinetics of radiolytic lipid products in model food–lipid systems with gamma irradiation

AbstractIrradiation processes can change the lipid composition of foods. The major lipid radiolysis products are known to be 2‐alkylcyclobutanones and hydrocarbons, the formation kinetics of which is determined by the chemical nature of the inherent lipids. This information can be used to evaluate the irradiation history of lipid‐rich foods. A solid‐phase microextraction (SPME)‐assisted gas chromatography–mass spectrometry (GC–MS) technique was used to study the formation of volatile hydrocarbons and 2‐dodecylcyclobutanone (2‐DCB), a cyclobutanone formed from the esters of palmitic acid, in irradiated (0–50 kGy) tripalmitin and chicken fat. Thirty‐three volatile compounds (hydrocarbons, aldehydes, ketones) increased with irradiation dose to varying extents. Six major lipid radiolysis products were selected to analyze their formation kinetics: tridecane, 1‐tetradecene, tetradecane, 1‐pentadecene, pentadecane, and 2‐DCB. The concentration of the selected compounds increased linearly with irradiation dose following zeroth‐order kinetics, except for tridecane and tetradecane in tripalmitin, formation of which followed first‐order kinetics. The formation rate of hydrocarbons was higher in tripalmitin than in chicken fat (5× higher for pentadecane), while 2‐DCB formed faster (3.5×) in chicken fat than in tripalmitin. This difference was related to the diversity in the natural fatty acid composition of chicken fat as compared to the homogeneous structure of tripalmitin. The results of this study indicate that the concentrations of palmitic acid radiolysis products linearly increase with irradiation dose in general to offer potential to back‐trace irradiation dose in lipid‐rich foods.

Моніторингові дослідження якості кондитерських жирів та глазурей за жирнокислотним складом

Availability of a wide range of fats and growing production volumes brings to the forefront the issue of reasonable choice of their use in the manufacture of confectionery products and requires quality control of the most common domestic market confectionery fats and glazes. Purpose of the work is to evaluate the quality of the fatty acid composition of fats and glazes manufactured in Ukraine these being in active demand in the food industry for various fillings of confectionery products, candies and chocolate. Subject of study: fatty acid composition and content of trans-isomers of confectionery fats and glazes which are used for the production of confectionery products and affect their nutritional value. Research methods: chromatographic method using gas chromatographs «Cupol-55» and «CrystalLux 4000». Results of the study: it was found that all samples of confectionery fats and glazes differ in fatty acid composition, which is associated with the composition of raw materials and methods of production. In particular, the vast majority of confectionary fats of the non-lauric type contained significantly less saturated acids, about 36-48 %, whereas the lauric type contained 70 %. A distinguishing characteristic was also the amount of monounsaturated acids, which were 25-31 % and 36-46 % for lauric and non-lauric confectionary fats, respectively. The total content of trans-isomers in the analyzed samples of confectionary fat was 0.12-2.88 %. However, elevated trans-C18 : 1 isomer content was shown for 2 of the 11 confectionery glaze samples: in confectionery glaze №155-D – 6,26 %, and in confectionery glaze № 264 – 21,11 %. The confectionary glaze samples are characterized by a more diverse composition of fatty acids at the expense of milk fat, as evidenced by the presence of short-chain acids C4-C10 and other animal fats (presence of conjugated linoleic acid). At the same time, the saturated acid content varied in a wide range from 25 to 47%. The obtained data can be used to produce food products with the predetermined consumer properties.

Identification of genes affecting milk fat and fatty acid composition in Vrindavani crossbred cattle using 50K SNP-Chip.

The aim of this study was to identify candidate genes associated with milk fat per cent and fatty acid (FA) composition in Vrindavani cattle using the Illumina 50K single-nucleotide polymorphism (SNP) array. After quality control, a total of 41,427 informative and high-quality SNPs were used for a genome-wide association study (GWAS) for milk fat percentage and 16 different types of fatty acids. Lactation stage, parity, test day milk yield, and proportion of exotic inheritance were included as fixed effects in the GWAS model. A total of 67 genome-wide significant (P < 1.20 × 10-06) SNPs and 176 suggestive significant (P < 2.41 × 10-05) SNPs were identified. Out of these, 15 SNPs were associated with more than one trait. The strongest associations were found on BTA14 for milk fat percentage and on BTA2 and BTA16 for polyunsaturated fatty acids. Several significant SNPs were identified close to or within the genes ELOVL6, FABP4, PMP2, PLIN1, MFGE8, GHRL2, and LDLRAD3 which are known to be associated with fat percentage and FA composition in dairy cattle breeds. This study is a step forward to better characterize the molecular mechanisms of phenotypic variation in milk fatty acids in a taurine-indicine composite cattle breed reared in tropical environments.

Seasonal variation in fatty acid and triacylglycerol composition of bovine milk fat

The aim of this study was to assess the effects of seasonal variation on the changes of the fatty acid (FA) and triacylglycerol (TAG) composition of bovine milk fat (MF) in a nonseasonal milking system. Weekly milk samples were collected from 14 dairy factories and pooled per week as representative samples of the average Dutch bovine milk. The sample collection started in May 2017 and finished in April 2018, resulting in a total of 52 samples, corresponding to each week of the year. The samples were analyzed for MF content (%) and FA and TAG composition using gas chromatography with flame-ionization detection. The increased intake of C18:3 cis-9,12,15 through grass feeding in spring and summer was associated with major changes in MF FA composition, including reduced proportions of de novo synthesized FA and presence of several rumen biohydrogenation products and conjugated linoleic acid isomers in MF. These changes in seasonal FA composition had an effect on TAG seasonal variation. The TAG seasonal variation showed that all TAG groups were significantly different between months. The low molecular weight and the medium molecular weight TAG groups increased in winter and decreased in summer, whereas the high molecular weight TAG groups increased in summer and decreased in winter. Based on pooled monthly samples, MALDI-TOF-mass spectrometry allowed the analysis of even- and odd-chain TAG species in MF based on their total carbon number and number of double bonds. These analyses indicated saturated TAG species to be greatest in winter, whereas monounsaturated, polyunsaturated, and odd-chain TAG species were greatest in summer. Our study showed that TAG seasonal variation in a nonseasonal milking system is influenced by the variation in FA composition throughout the seasons.

The recent drama over dairy

How cow nutrition affects milk composition is a well understood phenomenon. Farming and feeding practices differ around the world based on factors like land availability and climate. Due to these different feeding methods, dairy scientists have observed that the composition of milk—particularly the fatty acid (FA) composition of milk fat—varies depending on a cow’s intake.

Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and "Capocollo di Martina Franca" Dry-Cured Meat.

Simple SummaryThe “Capocollo di Martina Franca” is a traditional dry-cured pig meat product made in Apulia. Its quality depends on the raw material which, in turn, is influenced by the kind and amount of fat supplementation in the pigs’ diet. Dietary manipulation of the fatty acid composition of muscle and subcutaneous fat in pork may affect the quality and suitability of meat for processing. Vegetable oils, such as olive oil, are used for pig feeding. The extraction process of olive oil affects its content in polyphenols, which are health promoting molecules. This study was planned in order to test the effects of a diet containing extra virgin olive oil (EVOO, rich in polyphenols) extracted by ultrasound technology, in comparison with refined olive oil (ROO, devoid of polyphenols), on the quality of pig meat and capocollo. The longissimus lumborum muscle was evaluated for physical and chemical features. The capocollo was analysed in relation to its storage time after seasoning (t1 = 0 vs. t2 = +6 months). The EVOO diet improved the fatty acid profile of fresh meat and lowered the atherogenicity and thrombogenicity indices, with potential benefits for human health. Moreover, the capocollo quality was better following the EVOO diet but only immediately after ripening (t1 = 0).The “Capocollo di Martina Franca” is a traditional dry-cured pig meat product made in Apulia. The dietary fat source is able to influence the lipid profile of muscle and subcutaneous fat in pork, thus affecting its nutritional and sensorial quality as well as its suitability for technological processing. The aim of the study was to evaluate the effect of a diet containing extra virgin olive oil (EVOO, 3%, as-fed basis) extracted by ultrasound technology in comparison to refined olive oil (ROO, 3%, as-fed basis) on the quality of pig meat (longissimus lumborum muscle) and capocollo in relation to its storage time after seasoning (t1 = 0 vs. t2 = +6 months). The EVOO diet lowered the concentration of myristic, palmitic, stearic and total saturated fatty acids (SFA) and increased oleic, linoleic, total monounsaturated (MUFAs), polyunsaturated (PUFAs) and n-3 and n-6 fatty acids in pig meat; moreover, the atherogenicity and thrombogenicity indices were lowered, with potential benefits for human health. The overall quality of capocollo was positively affected by the EVOO diet, although storage for 6 months after ripening levelled the protective effects of extra virgin olive oil in comparison with refined olive oil.

Dissecting the Gene Expression Networks Associated with Variations in the Major Components of the Fatty Acid Semimembranosus Muscle Profile in Large White Heavy Pigs.

Simple SummaryThe amount and fatty acid composition of intramuscular fat are important features for the qualitative characteristics of processed and fresh meat products, but the knowledge of the key molecular drivers controlling these traits is still scant. To this aim, the present study investigated the co-expression networks of genes related to variations in the major fatty acids deposited in pig Semimembranosus muscle. Palmitic and palmitoleic acid contents were associated with a downregulation of genes involved in autophagy, mitochondrial fusion, and mitochondrial activity, suggesting that the deposition of these fatty acids may be enhanced in muscles with a reduced mitochondrial function. A higher proportion of oleic acid and a reduction in the percentages of n-6 and n-3 polyunsaturated fatty acids were related to changes in the mRNA levels of genes involved in Mitogen-Activated Protein Kinase (MAPK) signaling. The obtained results indicated gene expression networks and new candidate genes associated with the studied traits. Further studies are needed to confirm our results and identify in the discussed genes molecular markers for future selection schemes aimed at improving pork nutritional and technological quality. Furthermore, as pigs are considered reliable animal models for several human conditions, the obtained results may also be of interest for improving the knowledge of the molecular pathways associated with obesity and diabetes.To date, high-throughput technology such as RNA-sequencing has been successfully applied in livestock sciences to investigate molecular networks involved in complex traits, such as meat quality. Pork quality depends on several organoleptic, technological, and nutritional characteristics, and it is also influenced by the fatty acid (FA) composition of intramuscular fat (IMF). To explore the molecular networks associated with different IMF FA compositions, the Semimembranosus muscle (SM) from two groups of Italian Large White (ILW) heavy pigs divergent for SM IMF content was investigated using transcriptome analysis. After alignment and normalization, the obtained gene counts were used to perform the Weighted Correlation Network Analysis (WGCNA package in R environment). Palmitic and palmitoleic contents showed association with the same gene modules, comprising genes significantly enriched in autophagy, mitochondrial fusion, and mitochondrial activity. Among the key genes related to these FAs, we found TEAD4, a gene regulating mitochondrial activity that seems to be a promising candidate for further studies. On the other hand, the genes comprised in the modules associated with the IMF contents of oleic, n-6, and n-3 polyunsaturated FAs (PUFAs) were significantly enriched in Mitogen-Activated Protein Kinase (MAPK) signaling, in agreement with previous studies suggesting that several MAPK players may have a primary role in regulating lipid deposition. These results give an insight into the molecular cascade associated with different IMF FA composition in ILW heavy pigs. Further studies are needed to validate the results and confirm whether some of the identified key genes may be effective candidates for pork quality.

Comparison between the gas chromatography and the near-infrared spectrometry on the estimation of genetic parameter of the fatty acid composition of intermuscular fat from Japanese black cattle

Comparison between the gas chromatography and the near-infrared spectrometry on the estimation of genetic parameter of the fatty acid composition of intermuscular fat from Japanese black cattle

A COMPARATIVE STUDY OF THE PHYSICAL AND CHEMICAL CHARACTERISTICS OF GUINEA FOWL AND DOMESTIC CHICKEN EGGS

Some physical and chemical parameters of eggs from the domestic chicken and guinea fowl, reared under identical conditions were studied in order to determine the difference in their composition. The eggs analyzed were collected from domestic chickens (Warren Strain) and domesticated guinea fowls (Grey breasted pearl strains) which were about 40 weeks old and maintained on the same layer diet with groundnut cake as the protein source. The guinea fowl had significantly higher shell thickness than chicken egg shell, but the latter showed greater variation in shell thickness between eggs. Correlations between a number of physical and chemical parameters were small in both chicken and guinea fowl eggs. Although the chicken egg had significantly higher albumen and yolk contents compared to the guinea fowl egg, the protein, fat and amino acid composition of the two types of eggs, expressed as gram per 100g edible portion, were independent of breed.

Effects of grass- and concentrate-based finishing systems on the quality of meat from the

Context Recent heightened interest of consumers in the origins of their food, together with broader general awareness of environmental matters, has led to an increase in the demand for meat obtained from grazing systems. The importance of local breeds adapted to medium- and low-input production is fully recognised as a means of guaranteeing the sustainability of these farming methods. A finishing system based on pastures and the use of local breeds could both meet the demands of consumers and increase economic returns for Sardinian farmers. Aims The work evaluated the effects of different finishing treatments (pasture PAS-0C vs hay–concentrate-based diets HAY-C) on the quality of meat from young Sarda bulls and the usefulness of meat chemicals as markers to discriminate between finishing systems. Methods Twenty-eight young Sarda bulls were assigned randomly to the following two treatments: finished on natural pasture (PAS-0C group, n = 7), and fed on natural pasture hay ad libitum and concentrate (HAY-C group, n = 21). The latter group comprised three levels characterised by an increasing daily dose of concentrates, as follows: 2.5 kg/animal (HAY-2.5C), 3.3 kg/animal (HAY-3.3C), and ad libitum (HAY-ALC). After slaughter at a fixed age (416 ± 25 days), carcass yield, pH of the Longissimus thoracis (LT) muscle, colour parameters, cooking loss, proximate analysis, α-tocopherol and cholesterol concentration, and fatty acid composition of intramuscular fat of LT were all determined. The discriminating power of the meat chemicals between the two main finishing systems (PAS-0C vs HAY-C) and among the three groups receiving concentrates and hay (HAY-2.5C, HAY-3.3C and HAY-ALC) was assessed using linear discriminant analysis. Key results Pasture-based treatment decreased the intramuscular fat and increased the α-tocopherol concentration of meat and the proportion of some desirable fatty acids (α-linolenic acid and its derivatives eicosapentaenoic acid, docosapentaenoic acid), and improved the value of the ratio of n-6:n-3, without affecting the ultimate pH, colour parameters, and cooking loss. The discriminant procedure was able to discriminate accurately between the two main finishing systems and among the three groups receiving concentrate and hay (P &lt; 0.0001 and P &lt; 0.005 of the Hotelling’s T-squared test respectively). The concentration of α-tocopherol was key to the discrimination of the two main finishing systems, whereas the content of C17:0 and C18:0i were particularly effective in discriminating among the three groups fed with hay concentrate. Conclusions Grazing improves some of the meat traits of young Sarda bulls compared with the effects of a hay-concentrate-based finishing diet. The concentration of α-tocopherol in meat is an effective marker for discriminating the effects of pasture from those of a concentrate-based finishing diet Implications The results highlight the role of pasture-based diet in finishing young Sarda bulls, and could provide a wealth of knowledge for Sardinian beef farmers for delivering meat produce that stands out in the market and meets the demand of consumers more concerned about food origin and its healthiness.

Comparative evaluation of results of laboratory researches of milk in Kuzbass while carrying out control and surveillance measures for identifying false

Milk is one of the main products of the consumer basket, a source of nutrients, and has specific characteristics due to its chemical and microbiological composition. Falsification of dairy products against the background of an increase in production cost dictates the need for quality control and sanitary and epidemiological supervision in the framework of protecting consumer rights and human well-being. The aim of the work is a comparative assessment of the results of laboratory studies of milk sold in retail of the Kemerovo Region (Kuzbass) during detection of falsification. Material and methods. In this work, using capillary electrophoresis, chromatography, voltammetry, spectrophotometric and titrimetric methods, the organoleptic parameters, fatty acid composition of cow's milk fat, mass fraction of fatty acid versus total fatty acids, the presence of vegetable fats in the fat phase, the ratio of the mass fractions of methyl fatty acid esters, acidity, mass fraction of dry skim milk residue (DSMR), density, phosphatase presence, mass fraction of fat, protein, purity group, presence of starch, soda, preservatives, the level of pesticides, aflatoxin M1, presence of antibiotics (penicillin, streptomycin and tetracycline group), microbiological indicators (total plate count, colifoms, pathogenic microorganisms, including salmonella, S. aureus, L. monocytogenes). The objects of research were coded samples of drinking pasteurized milk with various fat content, manufactured by enterprises of the Kemerovo Region, Moscow Region, Kazakhstan, Altai Territory. Results and discussion. In total, for 2017-2019, 258 samples of pasteurized drinking milk were studied, of which 11 samples did not meet the requirements of regulatory documents on physical-chemical and organoleptic quality indicators. In 11 rejected samples, the mass fraction of protein was underestimated by 25-50%, the DSMR by 8-13%, the density by 1-2%. In all inappropriate samples, deviations were established in the fatty acid composition of cow's milk fat and the proportion of vegetable fats in the fat phase (the proportion of phytosterols in the total sterol content). Increased acidity was detected in 1 sample. For one sample, the excess of the permissible negative deviation of the net content from the nominal quantity was determined. Thus, over three years, the share of products that do not meet the requirements of regulatory documents in terms of quality indicators, identified during laboratory tests, amounted to 4.3%. There were no inconsistencies with the regulatory requirements regarding the presence of phosphatase, purity group, the presence of starch, soda and preservatives. According to safety indicators (content of toxic elements, pesticides; aflatoxin M1 mycotoxin; absence of antibiotics, microbiological indicators) it was found that all samples met the requirements of Technical Regulations of the Customs Union 021/2011 "On food safety". Violation of the requirements for information on labeling was established for 15% of tested samples of dairy products. Conclusion. According to the results of the control and supervision measures in 2017-2019, 11 milk samples were rejected. At the same time, inconsistencies regarding mandatory labeling requirements were detected in 15% of samples, exceeding permissible negative deviations from the nominal volume was found in 0.3% of samples. Non-compliance for a number of indicators (density, acidity, etc.) was found in 4.3% of samples. There were no inconsistencies with the requirements of Technical Regulations of the Customs Union 021/2011 "On food safety".

Growth performance, meat quality and lipid metabolism in finishing lambs fed diets containing rumen-unprotected and rumen-protected betaine

This study investigated the influence of dietary supplementation of rumen-unprotected betaine (RUPB) and rumen-protected betaine (RPB) on growth performance, meat quality and fatty acid profile in intramuscular and subcutaneous fat of growing lambs. A total of 24 Hu male lambs were equally divided into three groups and fed a basal diet or basal diet supplemented with 1.6 g/kg of RUPB or 2.9 g/kg of RPB for 68 days. The water loss, redness of longissimus dorsi (LD) muscle and abdominal fat percentage were reduced in RUPB and RPB groups (p < .05). RPB supplementation decreased the shear force of LD muscle (p < .05). Polyunsaturated fatty acid (PUFA) content in LD muscle was decreased in RPB group, whereas n-3PUFA content was increased in RUPB group (p < .05). RUPB and RPB supplementation reduced the content of saturated fatty acid (SFA), and increased the contents of PUFA, monounsaturated fatty acid (MUFA), and n-6PUFA in subcutaneous fat (p < .05). Furthermore, dietary RUPB and RPB supplementation increased the mRNA expression of acetyl-CoA carboxylase (ACC) and glycerol-3-phosphate acyltransferase 1 (GPAT1) in LD muscle (p<.05); it increased the mRNA expression of fatty acid synthetase (FANS) and lipoprotein lipase (LPL) but reduced the mRNA expression of GPAT1 in subcutaneous fat (p < .05). In conclusion, either RUPB or RPB supplementation may improve the meat quality and slightly change the fat deposition and fatty acid composition of intramuscular and subcutaneous fat, and RUPB is recommended as a supplement for growing male lambs based on its lower cost. Highlights Dietary supplementation of both rumen-unprotected betaine and (RUPB) and rumen-protected betaine (RPB) improved meat quality and altered the fat deposition of growing male lambs. Both RUPB and RPB supplementation changed fatty acid composition in the longissimus dorsi muscle and subcutaneous adipose tissue. RUPB is recommended as a supplement for growing lambs based on its lower cost.

Extraction of Fat and Fatty Acid Composition from Slaughterhouse Waste by Evaluating Conventional Analytical Methods

To attain maximum recovery of useful compounds from slaughterhouse waste (Suet, Tongue, Pancreas) of selected ruminant (cow, goat, lamb, and bull), the fat extraction efficiency of popular methods was compared along with fatty acid (FAs) composition. Four selected methods including Soxhlet (SOX), acid hydrolysis, Bligh & dyer (B&D), and Folch (FOL) were assessed. After methylation, extracted lipids were analyzed by Gas chromatography for FA composition. Data indicated that all selected methods were significantly (p < 0.05) different from each other, particularly higher differences were noticed for low lipid-containing products (Tongue, Pancreas) as well as their respective FA Composition. Based on Analysis of Variance and Principal component analysis, the effective method for lipid and FA Composition analysis was the FOL method. The Soxhlet method was only effective for samples with high-fat content i.e., suet, while the B&D method gave comparatively low lipid content in analyzed samples. Hence based on the results, excellent fat and fatty acid extraction was achieved with the FOL method.

Healthy Obese Subjects Differ in Chronotype, Sleep Habits, and Adipose Tissue Fatty Acid Composition from Their Non-Healthy Counterparts.

Obesity is not the same in all individuals and two different phenotypes have been described: metabolically healthy obesity (MHO) and metabolically unhealthy obesity (MUO). The aim of this study was to identify factors that explain metabolic health status in a rigorously matched Spanish population. Subcutaneous and visceral fat, adipocyte size and fatty acid composition, cardiometabolic markers in serum, and lifestyle habits were assessed. Higher physical activity in the mornings (Odds Ratio (95% Confidence Interval) (OR (95% CI) = 1.54 (1.09–2.18), p = 0.01)), earlier bedtimes (8:30–10:30 pm) (OR = 2.11 (1.02–4.36), p = 0.04), a complete breakfast (OR = 1.59 (1.07–2.36), p = 0.02), and a greater number of meals per day (4.10 ± 0.05 vs. 3.93 ± 0.05, p < 0.01), were associated with the MHO phenotype. Concentrations of 20:5 n-3 eicosapentaenoic acid (0.26 ± 0.46 vs. 0.10% ± 0.11%, p = 0.04) and 18:3 n-6 gamma-linolenic acid (0.37 ± 0.24 vs. 0.23% ± 0.22%, p = 0.04) in subcutaneous adipocytes were higher and omental adipocyte size (187 094 ± 224 059 µm3 vs. 490 953 ± 229 049 µm3, p = 0.02) was lower in MHO subjects than in those with MUO. Visceral fat area differed between MHO and MUO subjects (135 ± 60 cm2 vs. 178 ± 85 cm2, p = 0.04, respectively). The study highlights specific lifestyle habits that could form part of obesity therapies, not only involving healthier eating habits but also earlier sleeping and exercise patterns.

Influence of production system and finishing feeding on meat quality of Rubia Gallega calves

Aim of study: Beef quality is mainly affected by finishing feeding (FF) and production system (PS). The effects of PS (extensive, semi-extensive, traditional and intensive systems) and FF from Rubia Gallega calves were compared in terms of meat quality.Area of study: Galicia (NW Spain)Material and methods: Calves (n=10 per treatment) were slaughtered at nine months of age and meat samples were assessed in terms of meat quality attributes such as physicochemical, nutritional and sensory analysis performed by a trained panel.Main results: Meat chemical composition varied (p&lt;0.01) with PS and FF. The semi-extensive system showed the lowest values (p&lt;0.05) for cooking loss (22.8%) and for shear force (26.0 N) while the extensive system presented the lowest contents of saturated fatty acids (SFA) and the highest contents of linolenic acid (p&lt;0.001). The SFA and polyunsaturated fatty acid (PUFA) contents varied with FF (p&lt;0.05). The lowest and highest values for SFA and PUFA were displayed in extensive group finished with Pasture/Concentrate, meanwhile feedlot group finished with Concentrate/Straw showed and opposite trend. The n-6/n-3 ratio was lower than 4 for extensive and semi-extensive systems (p&lt;0.001). In addition, tenderness and juiciness showed significant differences mainly due to FF.Research highlights: This study showed that meat of calves reared in extensive systems was the healthiest, regarding total fat and fatty acid composition. It can be concluded that finishing feeding, and PS affected meat quality. Hence the potential usefulness of these results is to improve meat quality and safety according to market demands.

Rapeseed supplements affect propitiously fatty acid composition of cow milk fat: A meta-analysis

Milk and dairy products together with animal fats are the major sources of undesirable saturated fatty acids (SFAs) in the human diet. Altering milk fat composition replacing a part of SFAs with unsaturated fatty acids thus offers an opportunity to decrease SFAs intake. Supplementation the diet of lactating cows with oilseeds has been a feasible method to improve milk fat composition. Rapeseed is the main source of lipids for animal nutrition in countries of temperate zone. Data from 22 studies published during 2010–2019, supplementing 20–292 g per kg diet DM (dry matter) daily of various rapeseed products (grouped into three categories, i) meal or expeller with fat content >5 g/100 g in DM, ii) intact or mechanically treated seeds and iii) oil), were assessed. Meta-analysis of the dataset (83 experimental variants, of these 30 and 53 control and supplemented, respectively) revealed significant improvement in fatty acid composition of milk fat. The supplementation of rapeseed products significantly decreased the proportion of SFAs (except for stearic acid) in favour particularly of oleic acid and thus of monounsaturated fatty acids. The contents of nutritionally required linoleic and α-linolenic acids were affected in a limited extent only. The efficacy of various forms of supplemented rapeseed on the main FAs and their groups differed. It can be therefore hardly given a univocal recommendation of an optimal form of rapeseed to be supplemented. Nevertheless, supplementation with meal/expeller seems to be applicable to farmers. The meta-analysis showed insignificant effects on milk yield and composition, except for fat content.

On-site visible–near IR prediction of iodine number and fatty acid composition of subcutaneous fat of raw hams as phenotypes for a heavy pig breeding program

The quality of subcutaneous fat of raw hams is a trait of interest in selective breeding programs for pig lines used in dry-cured ham production, and rapid, non-invasive methods for its assessment are available. However, the efficacy of such methods to provide indicator traits for breeding programs needs to be proven. The study investigated the accuracy of on-site visible–near IR spectroscopy predictions of iodine number and fatty acid (FA) composition of raw ham subcutaneous fat, and it evaluated their effectiveness as indicator traits of ham fat quality in a pig breeding program. Prediction equations were developed using visible–near IR spectra acquired at the slaughterhouse from five sites in subcutaneous fat of raw hams of 1025 crossbred pigs. Pigs were raised, under standardized rearing and feeding conditions, in the sib-testing program of the Goland C21 boar line and slaughtered at nine months of age and average body weight of 166 ± 15 kg. Accuracy was generally relatively poor, but R2 in external validation was >0.7 for iodine number and concentration of C18:2n-6, polyunsaturated FAs and omega-6 FAs. To assess the effectiveness of the on-site predictions as indicator traits in a breeding program, (co)variance components of the measured traits (OBS) and of their predictions using in-lab (in-lab-PR) or on-site (on-site-PR) spectrometers were estimated. Available records for OBS were 6814 and 2048, for iodine number and FA composition, respectively. Predictions using in-lab were available for pigs slaughtered between 2006 and 2014, for a total of 10 153 records. Predictions using on-site were obtained from spectra collected since 2011, for a total of 10 296 records. The estimated heritabilities for the investigated traits ranged from 0.34 to 0.50 and were greater for on-site-PR than for OBS. Genetic correlations between OBS and in-lab-PR were very close to 1.00 for all the investigated traits, whereas those between OBS and on-site-PRED ranged from 0.86 to 0.94. On-site visible-IR predictions are accurate enough to support the use of this technique for large-scale phenotyping of raw ham fat quality, even when dealing with animals of a single genetic line raised in standardized conditions, and may be implemented as indicator traits in breeding programs.

Effects of Long-Term Feeding of Treated Rapeseed Meal on Growth Performance, Blood Mineral Profile and Fatty Acid Composition of Back Fat in Pigs

Abstract This experiment was conducted to evaluate the effects of replacing soybean meal (SBM) with treated rape-seed meal (tRSM) on the growth performance, blood mineral levels and fatty acid composition of back fat in growing-finishing pigs. A total of 12 crossbred pigs (Slovakian White × Landrace) with an initial live weight of 40.82 ± 2.69 kg were divided into two dietary treatments. The experimental period lasted 84 days; 38 days in the growing period and 46 days in the finishing period. The dietary treatments were as follows: control, a SBM-based diet (growing and finishing), and experimental, a treated RSM-based diet (growing and finishing). The rapeseed meal was treated with a product that neutralizes the negative physiological effects of anti-nutritive glucosinolates contained in rapeseed products for livestock feeding. Our analysis showed minor, no significant negative effects of tRSM on live weight, average daily gain and feed conversion ratio. Replacing SBM with tRSM had no significant effects on the proportion of the total saturated, monounsaturated and polyunsaturated fatty acids of back fat samples, as well as concentrations of analysed serum minerals except zinc level. In conclusion, the inclusion of 25 % and 18 % of treated RSM in growing and finishing pig diets had no negative effects on the growth performance, blood mineral profile or fatty acid composition of back fat.

Effect of production system on fatty acid composition in subcutaneous adipose tissue of Ile de France lambs

Effect of production system on fatty acid composition in subcutaneous adipose tissue of Ile de France lambs

Tutorial for the Characterization of Fatty Acid Methyl Esters by Gas Chromatography with Highly Polar Capillary Columns.

The fatty acid composition of fats and oils is commonly determined by gas chromatography after preparing fatty acid methyl esters (FAME). Capillary columns coated with polyethylene glycol emerged as the preferred separation tool for the quantification of the polyunsaturated fatty acids contained primarily in marine oils. However, their selectivity is inadequate for measuring the trans fatty acids (TFA) contained in refined vegetable oils, dairy fats, and marine oils. Highly polar 100% poly(biscyanopropyl siloxane) capillary columns provide the necessary selectivity, but small differences in the phase polarity caused by column age, conditioning, or manufacturing variations affect the reproducibility of their separations of these complex samples. In this study, a simple procedure is described to compensate for small variations in column selectivity by adjusting the elution temperature. The balance between the dipole-induced dipole interactions and dispersive interactions was determined by measuring selectivity factors [SF(i)] corresponding to the elution of an unsaturated FAME such as 18:3n-3 relative to two saturated FAME such as 20:0 and 22:0. Knowing the SF(i) provided by the installed capillary column at a given elution temperature, and the SF(i) of the target separation, we propose a simple calculation to determine the necessary elution temperature adjustment to achieve (or restore) the desired separation. After determining the SF(i) which provides the optimal separation of TFA, the novel methodology was applied to the separation of refined vegetable oils, butter fats, and marine oils.