Effect Of Fat Level Research Articles

Effect of fat levels in early phase on growth performance and meat characteristics in twin lambs

This experiment aims to study the effects of dietary fat level during the suckling period on growth performance and meat characteristics in twin lambs. Thirty pairs of male twin Hu lambs were divided into two groups, namely high fat (HF) and normal fat (NF). Lambs in the HF group were fed milk replacer and starter containing 26.89% and 5.07% of fat, whereas those in the NF group were fed milk replacer and starter containing 15.15% and 2.80% of fat, respectively, from eight to 60 days of age. From 60 to 120 days of age, all lambs were fed a starter feed containing 2.80% fat. The results showed that lambs fed HF diet had higher body weight (12.78 kg versus 11.63 kg, P = 0.020), average daily gain (162.4 g/day versus 141.1 g/day, P = 0.019), apparent digestibility of organic matter (P = 0.018) and gross energy (P < 0.001). No difference was observed between HF and NF group in slaughter performance during eight to 60 days of age. Lambs fed HF diet had higher body weight at 120 days of age (P = 0.035). However, no difference was observed in nutrient digestibility, slaughter performance or meat quality at 120 days of age. In summary, the HF diet in the suckling period showed long-lasting beneficial effects on the growth performance of lambs.

Apparent total tract digestibility, fecal characteristics, and blood parameters of healthy adult dogs fed high-fat diets

Pet foods may be formulated with decreased starch to meet consumer demands for less processed diets. Fats and oils may be added to low-starch diets to meet energy requirements, but little is known about its effects on canine health. The study objective was to evaluate the effects of feeding healthy adult dogs low carbohydrate, high-fat diets on apparent total tract digestibility, fecal characteristics, and overall health status. Eight adult Beagles were enrolled in a replicated 4 × 4 Latin Square design feeding trial. Dogs were randomly assigned to one of four dietary fat level treatments (T) within each period: 32% (T1), 37% (T2), 42% (T3), and 47% (T4) fat on a dry matter basis. Fat levels were adjusted with the inclusion of canola oil added to a commercial diet. Each dog was fed to exceed its energy requirement based on NRC (2006). Blood samples were analyzed for complete blood counts, chemistry profiles, and canine pancreatic lipase immunoreactivity levels. Apparent total tract digestibility improved (P < 0.05) as the fat level increased for dry matter, organic matter, fat, and gross energy. Fecal output decreased as levels of fat increased in the diet (P = 0.002). There was no effect of fat level on stool quality or short-chain fatty acid and ammonia concentrations in fecal samples (P ≥ 0.20). Blood urea nitrogen levels decreased with increased fat level (P = 0.035). No significant differences were seen in canine pancreatic lipase immunoreactivity (P = 0.110). All blood parameters remained within normal reference intervals. In summary, increased dietary fat improved apparent total tract digestibility, did not alter fecal characteristics, and maintained the health status of all dogs.

243 Digestibility, fecal characteristics, and blood parameters of adult dogs fed high fat diets

Abstract The objective was to evaluate the effects of feeding adult dogs increasing levels of fat in low carbohydrate diets on apparent digestibility, fecal characteristics, and health status. Eight adult beagles were used in a 4x4 replicated Latin square design. Dogs were randomly assigned to 1 of 4 fat levels within a phase: 32% (T1), 37% (T2), 42% (T3), and 47% (T4). Fat levels were adjusted with inclusion of canola oil to a commercial diet. Each dog was fed to exceed their energy requirement based on NRC recommendation. Dogs were fed their respective diet twice daily for 15 days. Total fecal collections were done d 11–15 and blood samples were taken on d 15. Data were analyzed using PROC MIXED of SAS (diet and room as fixed effects; period and dog were random). Covariates of baseline, initial body weight, and/or initial body condition score were dependent on trait. Digestibility improved linearly with fat level for dry matter (P = 0.021), organic matter (P = 0.019), and fat (P = 0.001). Fecal output decreased as levels of fat increased in the diet (P = 0.002). There was no effect of fat level on stool quality or short chain fatty acid and ammonia concentrations in fecal samples (P &amp;gt; 0.1). Blood samples were analyzed for complete blood counts and chemistry profiles. All parameters remained within normal reference intervals. Blood urea nitrogen levels decreased with increased fat level (P = 0.03). No significant differences were seen in canine pancreatic lipase immunoreactivity. In addition, serum metabolomics were analyzed among T1 and T4. Metabolite data were log2-transformed and changes among diets were detected using a linear mixed model, the metabolomic profile among diets was characterized using linear discriminant analysis. 19 metabolites, primarily phosphatidylcholines, were statistically significant among treatments. Increase of dietary fat improved digestibility, did not disrupt fecal characteristics, and maintained the health status of each dog.

164 Digestibility, fecal characteristics, and blood parameters of adult dogs fed high fat diets

Abstract Pet foods may be formulated with decreased starch to meet consumer demands for less processed diets. Fats and oils may be added to low starch diets to meet energy requirements, but little information is known about its effects on canine health. The study objective was to evaluate the effects of feeding adult dogs increasing levels of fat in low carbohydrate diets on apparent digestibility, fecal characteristics, and overall health status. Eight adult beagles were used in a 4x4 replicated Latin square design. Dogs were randomly assigned to 1 of 4 fat levels within a phase: 32.1% (TRT1), 37.1% (TRT2), 41.9% (TRT3), and 46.5% (TRT4). Fat levels were adjusted with the inclusion of canola oil to a commercial diet. Each dog was fed to exceed their energy requirement based on NRC recommendation for maintenance. Dogs were fed their respective diet twice daily for 15 d with ad libitum water. In each phase, total fecal collections were done d 11–15 and blood samples were taken on d 15. Data were analyzed using PROC MIXED of SAS with diet and room as fixed effects; period and dog were random. Covariates of baseline, initial body weight, and/or initial body condition score were dependent on trait. Digestibility improved linearly with fat level for dry matter (P = 0.021), organic matter (P = 0.019), and fat (P = 0.001). Fecal output decreased as levels of fat increased in the diet (P = 0.002). There was no effect of fat level on stool quality or short chain fatty acid and ammonia concentrations in fecal samples (P &gt; 0.1). Blood samples were analyzed for complete blood counts and chemistry profiles. All parameters remained within normal reference intervals. Blood urea nitrogen levels decreased with increased fat level (P = 0.03). Overall, the increase of dietary fat improved digestibility, did not disrupt fecal characteristics, and maintained the health status of each dog.

ラットにおけるヘキサクロロベンゼンの母親体内蓄積と母乳移行に対するpaired feedingにおける脂質レベルの影響

ラットにおけるヘキサクロロベンゼンの母親体内蓄積と母乳移行に対するpaired feedingにおける脂質レベルの影響

Optimization of compositional and structural properties in probiotic sausage production.

In this study, the effects of different fat levels and different particle sizes on compositional and structural characteristics of probiotic fermented sausage were investigated. In order to obtain probiotic character, Lactobacillus casei CRL431 was added. The physicochemical, microbiological and sensory analysis were done. The effect of fat level x mincer hole diameter interaction on hardness values were statistically significant (p<0.005). At the end of the fermentation-ripening period, L.casei CRL-431 count has reached to sufficient microbial count (10(6) cfu/g of probiotic bacteria) to demonstrate the character of probiotic food. A significant positive correlation was found between L.casei CRL431 count and surface appearance, texture and overall acceptability scores (r=0.60, 0.52, 0.53). The values of TBARS number of probiotic sucuk samples increased during fermentation-ripening. A significant correlation between taste-aroma scores and fat level was detected (r=-0.61,p=0.0008). Consiquently, the best sensorial quality was determined in L3 samples and the worst sensorial quality was determined in H8 samples.

Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages

The objective of this study was to investigate the effect of the fat reduction on the physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Low fat fermented sausages were produced with different fat levels (30%, 20%, 10%, and 5%) under ripening conditions and fermented process. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 2, 3, 4, 5, 7, 10, 14, and 21st day of ripening. In proximate analysis, the fat reduction in sausages produced an increase in moisture, protein and ash contents during ripening and drying (p<0.05). The weight losses were significantly higher in high fat formulations during the first 4 days, whereas those were higher in low fat ones after 10 days of storage (p<0.05). Fat reduction was responsible for an increase in shear force values after 3 days of storage. The volatile basic nitrogen (VBN) value of the low fat samples was significantly higher (p<0.05). Low fat sausages reduced the extent of lipid oxidation. The lower fat level produced redder sausages. Total plate bacteria and Pseudomonas counts of sausages showed no significant differences. Production of low fat sausages resulted in the physicochemical and microbiological attributes equal to or better than the high fat sausages without negative effects, except only a higher VBN and weight loss.

Effects of fat levels and rice bran fiber on the chemical, textural, and sensory properties of frankfurters

This study evaluated the effects of 5, 12, and 30% fat levels and the addition of rice bran fiber on the chemical, textural and sensory properties of low-fat frankfurters. Decreasing the fat content from 30 to 5% significantly increased cooking loss and decreased the amount of protein, the energy value, fat emulsion stability and hardness. Reduced fat frankfurters also exhibited increased lightness of the uncooked meat batter and cooked frankfurter. The addition of 2% rice bran fiber reduced the moisture, ash, carbohydrate, energy value, cooking loss, and total expressible fluid. Sensory evaluations indicated that frankfurters containing rice bran fiber had improved flavor and overall acceptability. Frankfurters with fat contents reduced from 30 to 12% and supplemented with 2% rice bran fiber had good textural attributes similar to the regular 30% fat control.

ラットにおけるヘキサクロロベンゼンの母親体内蓄積と母乳移行に対する自由摂取飼料の脂質レベルの影響

ラットにおけるヘキサクロロベンゼンの母親体内蓄積と母乳移行に対する自由摂取飼料の脂質レベルの影響

Survival of Salmonella Tennessee, Salmonella Typhimurium DT104, and Enterococcus faecium in Peanut Paste Formulations at Two Different Levels of Water Activity and Fat

Long-term survival of heat-stressed Salmonella Tennessee, Salmonella Typhimurium DT104, and Enterococcus faecium was evaluated in four model peanut paste formulations with a combination of two water activity (aw) levels (0.3 and 0.6) and two fat levels (47 and 56%) over 12 months at 20 ± 1°C. Prior to storage, the inoculated peanut paste formulations were heat treated at 75°C for up to 50 min to obtain an approximately 1.0-log reduction of each organism. The cell population of each organism in each formulation was monitored with tryptic soy agar plate counts, immediately after heat treatment, at 2 weeks for the first month, and then monthly for up to 1 year. The log reductions (log CFU per gram) following 12 months of storage were between 1.3 and 2.4 for Salmonella Tennessee, 1.8 and 2.8 for Salmonella Typhimurium, and 1.1 and 2.1 for E. faecium in four types of model peanut paste formulations. Enhanced survivability was observed in pastes with lower aw for all organisms, compared with those with higher aw (P < 0.05). In contrast, the effect of fat level (47 and 56%) on survival of all organisms was not statistically significant (P > 0.05). Whereas survivability of Salmonella Tennessee and Typhimurium DT104 did not differ significantly (P > 0.05), E. faecium demonstrated higher survivability than Salmonella (P < 0.05). Salmonella survived in the model peanut pastes well over 12 months, which is longer than the expected shelf life for peanut butter products. The information from this study can be used to design safer food processing and food safety plans for peanut butter processing.

Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed

A traditional Spanish dry-ripened sausage “chorizo” from Celta pig breed was formulated with 10, 20 and 30% of back fat (LF, MF and HF, respectively). An increase in fat content significantly affected the chemical composition of the sausages at the end of ripening (higher fat content and lower protein content and moisture) and physico-chemical parameters (lower pH, aw, hardness, springiness and chewiness and higher TBARS index, L*, a* and b* values). With the increase of fat in the sausage formulation a higher total content of free fatty acids (FFA) was also obtained, showing a greater lipolysis than in LF sausages. All these parameters were significantly affected by ripening time. A lower total content of volatile compounds were found in HF sausages, being detected 3 alcohols, 4 aldehydes, 12 esters, 3 ketones, 7 aliphatic and 4 aromatic hydrocarbons. Sensorial analysis showed differences for fat level and fat-lean cohesiveness within appearance attributes; odour intensity and spices odour within odour attributes and hardness within texture attributes.

Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters

The effects of fat level (20.0, 12.5 and 5.0%), Inulin (gel-IG, and powder-IP) and β-Glucan (βG) on emulsion stability, color, textural characteristics and microstructure of cooked meat batters were investigated. Reducing fat to 5.0% increased cooking loss and decreased emulsion stability, lightness, hardness and fracturability of cooked emulsions. Inulin, βG, and their mixtures were used as fat replacers in low fat formulations. Adding IP provided better emulsion stability compared to IG, which had no significant effect on stability. IP also produced harder (27–34N) low fat products with a high fracturability (26–29N). On the contrary, emulsions containing IG resulted in creamy and softer characteristics. The results were supported by light micrographs, which indicated that appropriate addition of IG and βG mixtures (3%-IG & 0.3%-βG, 6%-IG & 0.6%-βG) could compensate for some of the changes brought about by fat reduction, and maintained several of the textural characteristics of the product as well as reducing cook loss.

Effects of fat levels on changes in flavor pattern of irradiated pork patties

The effects of fat levels on changes in flavor pattern of irradiated pork patties were evaluated by using electronic nose. Total peak amount decreased with increasing fat level and irradiation dose, and the increased fat level and irradiation dose influenced the formation of new peaks at latter retention time. For the principal component analysis, the irradiated pork patties with containing higher fat level were clearly separated from the other treatments. The irradiation dose also affected the position of spot in identical fat level. It is possible to distinguish the changes in flavor patterns due to fat content and irradiation dose by using electronic nose.

Effect of enzyme‐modified carboxymethyl starch as a fat replacer on the functional properties of sausages

AbstractEnzyme‐modified carboxymethyl starch (ECMS), carboxymethyl starch (CMS), and enzyme‐modified starch (ES) were prepared and used as fat replacers in low‐fat sausages. The effects of fat level (5, 10, and 20%) and three modified starches (ECMS, CMS, and ES) on energy, color, texture, and sensory characteristics of sausages were investigated. The addition of three modified starches in reduced‐fat sausages reduced total energy and redness, and increased the lightness of the products. Except adhesiveness, ECMS had no effect on any of the textural parameters of sausages, but CMS or ES lowered any of the textural parameters at their respective target fat levels. The 10% fat sausage with added ECMS was similar to the 20% fat sausage control for overall acceptability. The results indicated that the new multiplex modified starch‐ECMS could be used as a suitable fat replacer since it offset some of the changes caused by fat reduction.

Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages

The effect of fat content (20, 30, and 40%) on chemical composition, color, texture parameters, and sensory properties of dry-cured duck sausages was studied. Protein content showed significant differences (P < 0.001) among batches (19.3, 22.1, and 27.5% for high, medium, and low fat, respectively). Fat level affected the lightness (P < 0.05), redness, and yellowness (P < 0.001) of dry-cured duck sausages. Shear force increased with decreased fat content (1.45, 2.37, and 3.81 kg/cm(2) for high, medium, and low fat, respectively). The sensory properties of fat level, cohesiveness, fat odor, hardness, and juiciness were significantly different with respect to fat level. Duck sausages with 20% fat content obtained higher scores for sensory traits compared with sausages of 30 and 40% fat content.

Fat reduction in emulsion sausage using an enzyme‐modified potato starch

AbstractBACKGROUND: A heat‐stable amylase‐modified potato starch (MPS) was prepared and used as a fat replacer in reduced‐fat emulsion sausages. The effects of fat level (50, 150 and 300 g kg−1) and MPS addition (20 and 40 g kg−1) on energy, colour, sensory, and textural properties of emulsion sausages were investigated.RESULTS: The addition of 20 or 40 g kg−1 of MPS in reduced‐fat sausage (50–150 g kg−1 fat) reduced total energy (15.1–49.4%), increased lightness, but lowered redness of the products (P &lt; 0.05). The 150 g kg−1 or 50 g kg−1 fat sausages containing 20 g kg−1 MPS had a similar hardness to the 300 g kg−1 fat control (P &gt; 0.05). Sensory evaluation indicated that the presence of MPS in reduced‐fat sausages increased (P &lt; 0.05) the product's tenderness.CONCLUSION: Overall, the 150 g kg−1 fat emulsion sausages with 20 g kg−1 MPS were comparable to the 300 g kg−1 fat control sausage in colour, texture profile, and sensory properties, but was lower in energy, suggesting that the MPS can be used as a potential fat replacer in sausage products. Copyright © 2008 Society of Chemical Industry

Effect of Fat Level on the Perception of Five Flavor Chemicals in Ice Cream with or without Fat Mimetics by Using a Descriptive Test

Fat mimetics are commonly used in the manufacture of low-fat and fat-free ice creams. However, the use of fat mimetics affects flavor and texture characteristics of ice cream, which results in decreased overall acceptability by consumers. The initial objective of this study was to investigate the release behavior of 5 strawberry flavor compounds in ice creams with Simplesse((R)), Litesse((R)), and Litesse((R))/Simplesse((R)) mixes using descriptive analysis. Fat mimetics and flavor formulation significantly influenced the perception of Furaneoltrade mark (cooked sugar flavor), alpha-ionone (violet flavor), and gamma-undecalactone (peach flavor), but there was no interaction between ice cream type and flavor formulation for the 3 flavors. Furaneol and ethyl-3-methyl-3-phenylglycidate (candy flavor) were perceived more strongly in full-fat ice cream, while cis-3-hexen-1-ol (grassy flavor), alpha-ionone, and gamma-undecalactone were perceived more strongly in low-fat ice cream. Ice creams with Simplesse and full-fat ice cream had similar sensory characteristics, while ice creams with Litesse were similar to low-fat ice creams in flavor characteristics, and ice creams with Litesse/Simplesse mixes were closer in flavor profile to low-fat ice cream but had similar texture properties to those of full-fat ice cream. Simplesse was found to be a better fat mimetic for duplicating the flavor profiles and mouthfeel of full-fat ice cream.

Effect of fat level, mixing pressure and temperature on dough expansion capacity during proving

In this work the effect of fat content on dough aeration during proving was investigated using dynamic dough density measurements. Doughs of three different fat levels (0%, 0.04% and 0.2% flour basis) were mixed under various pressures using a Tweedy mixer and proved at five different temperatures (30, 35, 40, 45 and 50 °C) in the dynamic dough density system. The dough expansion capacity and the time of the gas loss of each dough sample were measured and related to fat level, mixing pressure and proving temperature. The time of gas loss decreased with increasing proving temperature for all fat levels, as expected due to increasing yeast activity and reduced carbon dioxide solubility. The final gas capacity of dough is affected by the mixing pressure and the temperature. Fat content had no significant effect on the time of the loss of gas retention or the dough's final expansion capacity. However, fat affected the pattern of gas loss towards the end of proving; thus in doughs with fat, the gas loss rate occurred smoothly and gradually, in contrast to the doughs with no fat that exhibited sudden gas loss. The findings demonstrated that the dynamic dough density method is a sensitive, straightforward technique for the investigation of factors affecting gas retention in bread doughs.

The effect of fat levels and guar gum addition in mayonnaise-type emulsions on the sensory perception of smoke-curing flavour and salty taste

Effective aromatization of foods, including emulsion-type products, depends on the quality of flavouring and matching it well with the matrix. A systematic investigation of this effect (including its temporal aspects) has been made on the example of a mayonnaise-type emulsion as a matrix and liquid smoke preparation (SF) as the flavouring agent, emulsion composition and amount of SF added were variability factors. The results of the present study showed significant and large differences in smoke-cured flavour and salty taste (by the same stimulus concentration) due to various composition of the emulsion of the same viscosity (varying fat level and absence or presence of 0.8% of guar gum) but because of experimental design could not be definitely answered what is the causative factor of the observed phenomena.

Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages (sucuk)

Changes in chemical and sensory characteristics of naturally fermented Turkish sausages during ripening were evaluated for three fat levels (10, 20 and 30%) and two different ripening temperatures, i.e. 20–22 and 24–26 °C. Fat level, ripening temperature and time affected total acidity, free fatty acids (FFA) and thiobarbituric acid (TBA) values. Both higher fat content and higher temperature resulted in higher FFA and TBA values during ripening, indicating high lipolytic and oxidative activity. TBA values showed an increase from the first to the ninth day, but were lower at 20–22 °C than at 24–26 °C. High fat level and temperature adversely affected rancid flavor and overall acceptability.