Favorable Fatty Acid Research Articles

Development of high oleic Spanish bunch groundnut (Arachis hypogaea L.) through marker-assisted backcrossing

ABSTRACT Groundnut (Arachis hypogaea L.) is an important oilseed crop. A specific type of groundnut, known as high-oleate groundnut, is particularly sought-after for its antioxidant properties and benefits to human health due to its favorable fatty acid profile. To breed high-oleic acid varieties of groundnut, two elite varieties of Tamil Nadu, India, TMVGn 13 and GJG 33, were hybridized with a high-oleic groundnut donor released in India, Girnar 4. The resulting progenies were then backcrossed with their recurrent parents for two generations, using marker-assisted backcross selection. Six progenies in the TMVGn 13 × Girnar 4 cross and nine progenies in the GJG 33 × Girnar 4 cross were identified as homozygous mutants for ahFAD2A and ahFAD2B genes, respectively. Three lines with high oleic acid content (>70%), good oil content (48–50%), and pod yield per plant were selected from these progenies. Following multi-location and adaptive research yield trials, these lines may be released as high-oleic acid varieties.

Investigating the Thermal Stability of Omega Fatty Acid-Enriched Vegetable Oils.

This study investigates the thermal stability of omega fatty acid-enriched vegetable oils, focusing on their behavior under high-temperature conditions commonly encountered during frying. This research aims to evaluate changes in fatty acid composition, particularly the degradation of essential omega-3, -6, and -9 fatty acids, and the formation of harmful compounds such as trans fatty acids (TFAs). Various commercially available vegetable oils labeled as containing omega-3, omega-6, and omega-9, including refined sunflower, high-oleic sunflower, rapeseed, and blends, were analyzed under temperatures from 180 °C to 230 °C for varying durations. The fatty acid profiles were determined using gas chromatography-mass spectrometry (GC-MS). The results indicated a significant degradation of polyunsaturated fatty acids (PUFAs) and an increase in saturated fatty acids (SFAs) and TFAs with prolonged heating. The findings highlight the varying degrees of thermal stability among different oils, with high-oleic sunflower and blended oils exhibiting greater resistance to thermal degradation compared to conventional sunflower oils. This study underscores the importance of selecting oils with favorable fatty acid compositions for high-temperature cooking to minimize adverse health effects associated with degraded oil consumption. Furthermore, it provides insights into optimizing oil blends to enhance thermal stability and maintain nutritional quality, crucial for consumer health and food industry practices.

The Influence of Feeding Type on Quality and Nutritional Characteristics of Pork Fat

The purpose of the study was to analyze the effect of feeding type on selected quality parameters and the nutritional characteristics of pork fat. Fats were extracted by using the modified Folch method from the groin, jowl and trimming shoulder of pigs fed two types of diets: liquid and dry. The peroxide values and fatty acid profiles, as well as their distribution, in the triacylglycerol molecules were determined. Additionally, nutritional indexes and thermal properties, including the oxidative stability of pork fat, were assessed. Among the tested fats, the groin fat was characterized by the best oxidative stability which did not depend on the diet type used. In the case of jowl and trimming shoulder, a higher share of monounsaturated fatty acids was determined in fats of pigs fed a liquid diet, whereas in the groin, jowl and trimming shoulder fats of pigs fed dry feed, a higher share of polyunsaturated fatty acids was found. Fats extracted from the groin, jowl and trimming shoulder of pigs fed a liquid diet showed a more favorable ratio of n-6 to n-3 acids. Despite the different feeding systems used, tested fats were characterized by a similar distribution of fatty acids in triacylglycerol molecules with a positive effect on fat digestibility. It is worth emphasizing that especially in the case of trimming shoulder fat, the influence of a diet used in pigs’ nutrition on quality parameters was noticeable. The trimming shoulder fat of pigs fed a liquid diet was characterized by a longer induction time of oxidation, contained less saturated fatty acids and presented a more favorable fatty acid profile with a beneficial distribution of fatty acids in triacylglycerol molecules.

Nutritional Value, Phytochemical Composition and Biological Activities of Lycium barbarum L. fruits from Serbia.

Cultivation of goji berries (GB), fruits of Lycium barbarum L. (Solanaceae), is expanding worldwide, including in Europe. In this study, a comparative analysis of the nutritional value, chemical composition and in vitro biological activities of GB from different locations in Serbia was performed. Proximate compositions were evaluated according to standard methods. Minerals were assessed by inductively coupled plasma techniques, while fatty acids, sterols, and phenolic profiles were analyzed by gas- and liquid chromatography-based techniques coupled with flame-ionization, mass spectrometry, or diode array detection. The total content of phenolics, flavonoids, carotenoids, and polysaccharides was assessed using spectrophotometric methods. Methanol extracts from GB were examined for their antioxidant, enzyme inhibitory (α-amylase, α-glucosidase, acetylcholinesterase and tyrosinase) and antibacterial activities. Despite significant variations among samples from different locations, the results confirmed that GB are a valuable source of dietary fiber and protein and are characterized by favorable fatty acid profiles. Phytochemical analysis revealed that β-sitosterol, Δ5-avenasterol, and 24-methyldesmosterol are the predominant sterols and caffeic acid, gallic acid, quercetin and rutin are the main phenols. All GB samples showed both antioxidant and mild antimicrobial activity. A dose-dependent anti-enzymatic activity (IC50 ranging 1.68-6.88mg/mL) was demonstrated. The results support further promotion of GB cultivation in Serbia and further investigations on their potential applications in various industries.

A comparative study of dietary amino acid patterns: unveiling growth, composition, and molecular signatures in juvenile Onychostoma macrolepis.

The wild Onychostoma macrolepis, a species under national class II protection in China, lacks a specific compound feed for captive rearing. Understanding the dietary amino acid pattern is crucial for optimal feed formulation. This study aimed to investigate the effects of the four different dietary amino acid patterns, i.e., anchovy fishmeal protein (FMP, control group) and muscle protein (MP), whole-body protein (WBP), fish egg protein (FEP) of juvenile Onychostoma macrolepis, on the growth performance, body composition, intestinal morphology, enzyme activities, and the expression levels of gh, igf, mtor genes in juveniles. In a 12-week feeding trial with 240 juveniles (3.46±0.04g), the MP group demonstrated superior outcomes in growth performance (FBW, WGR, SGR), feed utilization efficiency (PER, PRE, FCR). Notably, it exhibited higher crude protein content in whole-body fish, enhanced amino acid composition in the liver, and favorable fatty acid health indices (AI, TI, h/H) in muscle compared to other groups (P < 0.05). Morphologically, the MP and FMP groups exhibited healthy features. Additionally, the MP group displayed significantly higher activities of TPS, ALP, and SOD, along with elevated expression levels of gh, igf, mtor genes, distinguishing it from the other groups (P < 0.05). This study illustrated that the amino acid pattern of MP emerged as a suitable dietary amino acid pattern for juvenile Onychostoma macrolepis. Furthermore, the findings provide valuable insights for formulating effective feeds in conserving and sustainably farming protected species, enhancing the research's broader ecological and aquacultural significance.

Relationship between Selected SNPs (g.16024A/G, g.16039T/C and g.16060A/C) of the FASN Gene and the Fat Content and Fatty Acid Profile in the Milk of Three Breeds of Cows.

Fat is an important energy and nutritional component of milk and consists of fatty acids. FASN (fatty acid synthase) is an enzyme that regulates the synthesis of fatty acids in the milk and meat of cattle. It was hypothesized that knowing the relationships between the genotypes of the tested single nucleotide polymorphisms (SNPs) and the content of fat and specific fatty acids would make it possible to improve milk quality in the selection process during cattle breeding. This study aimed to analyze the relationships of SNPs (g.16024A/G, g.16039T/C) of the FASN gene and their genotypes with the fat and fatty acid content of the milk of the following breeds: Polish Red-White (ZR), Polish Red (RP), and Polish Holstein-Friesian Red-White (RW). The SNP g.16060A/C was included in the study, although its effect on the fat composition of cow's milk has not yet been widely studied. Milk was obtained during test milkings. SNP genotyping was performed using the real-time PCR (HRM) method. The milk from ZR and RP cows was more often characterized by a more favorable fatty acid profile than the milk from RW cows. This information can be used by cattle breeders and consumers of so-called functional food.

Development and Evaluation of Vegan Yogurts and Sour Milk Alternatives from White Lupin (Lupinus albus L.)

Cow milk allergy (CMA) triggers a clinically abnormal immunological response to cow milk proteins. To address this issue, extensive studies have explored milk alternatives from various animal and plant sources. This study introduces a method for producing white lupin milk, resulting in fermented dairy-like products (vegan yogurt and sour milk alternatives). Four commercial yogurt cultures, including two mesophilic (CHN-11, CHN-22) and two thermophilic (YC-380, YC-X11) mixed bacterial cultures, were tested, with thermophilic ones yielding superior sensory outcomes for lupin-based yogurt alternatives. Incorporating inulin (2%) enhanced sensory appeal, particularly evident in strawberry and peach-flavoured variants, which achieved sensory scores comparable to cow milk yogurts. Furthermore, white lupin-based yogurts demonstrated superior water-holding capacity (up to 47.11 g/100 g in comparison with 42.35 g/100 g measured for cow milk yogurt), influencing texture and mouthfeel. They also exhibited favourable fatty acid profiles, notably rich in beneficial unsaturated fatty acids such as linoleic and linolenic acid (up to 10.15% and 8.43%, respectively), indicating potential health benefits. Sensory evaluation underscored the impact of starter cultures on product attributes, with certain cultures yielding more favourable results. In conclusion, white lupin emerges as a promising alternative protein source with the potential to produce high-quality dairylike products. While white lupin-based products hold promise as functional foods for individuals with specific dietary needs, further research is necessary to address potential allergenic concerns associated with white lupin proteins.

Gut microbes improve prognosis of Klebsiella pneumoniae pulmonary infection through the lung-gut axis.

The gut microbiota plays a vital role in the development of sepsis and in protecting against pneumonia. Previous studies have demonstrated the existence of the gut-lung axis and the interaction between the gut and the lung, which is related to the prognosis of critically ill patients; however, most of these studies focused on chronic lung diseases and influenza virus infections. The purpose of this study was to investigate the effect of faecal microbiota transplantation (FMT) on Klebsiella pneumoniae-related pulmonary infection via the gut-lung axis and to compare the effects of FMT with those of traditional antibiotics to identify new therapeutic strategies. We divided the mice into six groups: the blank control (PBS), pneumonia-derived sepsis (KP), pneumonia-derived sepsis + antibiotic (KP + PIP), pneumonia-derived sepsis + faecal microbiota transplantation(KP + FMT), antibiotic treatment control (KP+PIP+PBS), and pneumonia-derived sepsis+ antibiotic + faecal microbiota transplantation (KP + PIP + FMT) groups to compare the survival of mice, lung injury, inflammation response, airway barrier function and the intestinal flora, metabolites and drug resistance genes in each group. Alterations in specific intestinal flora can occur in the gut of patients with pneumonia-derived sepsis caused by Klebsiella pneumoniae. Compared with those in the faecal microbiota transplantation group, the antibiotic treatment group had lower levels of proinflammatory factors and higher levels of anti-inflammatory factors but less amelioration of lung pathology and improvement of airway epithelial barrier function. Additionally, the increase in opportunistic pathogens and drug resistance-related genes in the gut of mice was accompanied by decreased production of favourable fatty acids such as acetic acid, propionic acid, butyric acid, decanoic acid, and secondary bile acids such as chenodeoxycholic acid 3-sulfate, isodeoxycholic acid, taurodeoxycholic acid, and 3-dehydrocholic acid; the levels of these metabolites were restored by faecal microbiota transplantation. Faecal microbiota transplantation after antibiotic treatment can gradually ameliorate gut microbiota disorder caused by antibiotic treatment and reduce the number of drug resistance genes induced by antibiotics. In contrast to direct antibiotic treatment, faecal microbiota transplantation improves the prognosis of mice with pneumonia-derived sepsis caused by Klebsiella pneumoniae by improving the structure of the intestinal flora and increasing the level of beneficial metabolites, fatty acids and secondary bile acids, thereby reducing systemic inflammation, repairing the barrier function of alveolar epithelial cells, and alleviating pathological damage to the lungs. The combination of antibiotics with faecal microbiota transplantation significantly alleviates intestinal microbiota disorder, reduces the selection for drug resistance genes caused by antibiotics, and mitigates lung lesions; these effects are superior to those following antibiotic monotherapy.

Characterization of Lipid Extracts from Different Colors of Peach Palm Fruits-Red, Yellow, Green, and White-Obtained through Ultrasound-Assisted Green Extraction.

This study represents a pioneering investigation and comparative analysis of lipid extracts from four different colors of peach palm (Bactris gasipaes Kunt) fruits-red, yellow, green, and white-by employing a green method based on ethanolic ultrasound-assisted extraction. This study examined the extraction yield, physico-chemical-quality attributes, chromatographic profiles (GC), color measurements, total carotenoid content, differential thermogravimetry (TG/DTA), and infrared spectroscopy (FTIR). The obtained lipid extracts displayed a high quality, considering the physico-chemical parameters of the Codex Alimentarius, and a fatty acids profile characterized by unsaturated fatty acids, notably omegas (ω-3, ω-6, and ω-9). The indices of atherogenicity (A.I.), thrombogenicity (I.T.), and hypocholesterolemic and hypercholesterolemic ratios revealed superior outcomes for the red peach palm lipid extract (approximately 0.35, 0.52, and 2.75, respectively), along with higher levels of β-carotene (748.36 µg of β-carotene per 100 g-1 of lipid extract) compared to the yellow, green, and white counterparts. Consequently, this research successfully demonstrates the efficacy of using a green extraction method in preserving the lipid's quality, which can display cardiovascular functionality and thermal stability. These findings underscore the considerable potential of peach palm lipid extract as a valuable raw material for diverse industrial applications across various sectors. The results support its utilization in the production of functional food products and nutraceuticals due to its favorable fatty acid composition, potent antioxidant properties exhibited by its high β-carotene content, and notable cardiovascular functionality indices.

Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics

Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour on the chemical and shelf-life characteristics of minced meat products with reduced nitrite content. Three types of products were prepared: HF0 (control) (0% hemp flour, 30 mg/kg NaNO2), HF4 (4% hemp flour, 15 mg/kg NaNO2), and HF6 (6% hemp flour, 15 mg/kg NaNO2). Analyses were conducted on proximate composition, fatty acid composition, antioxidant properties, lipid oxidation, colour, texture, and sensory characteristics. The addition of hemp flour at 6% reduced moisture content and influenced ash and sodium chloride levels in minced meat products. Despite the favorable fatty acid profile of hemp flour, its inclusion did not significantly alter the composition of the products. However, it did lead to significantly lower levels of lipid oxidation and modified the antioxidant capacity. Colour attributes were affected, with a higher hemp flour content resulting in colour deterioration. Cooking loss increased with a higher hemp flour content, and the minced meat products were significantly harder. Visual and olfactory sensory evaluation indicated that there were no significant differences in most traits, suggesting consumer acceptance of hemp-flour-enriched minced meat products. Overall, this study highlights the potential of hemp as a functional ingredient in minced meat products, also exhibiting the ability to reduce lipid oxidation.

Chemical, nutritional and sensory characteristics of milk and cheeses obtained from autochthonous, cosmopolitan, and crossbred goats

Abstract The aim of this study was to analyse the milk parameters and the chemical, nutritional, and sensory characteristics of cheeses made from the milk of three groups of goats: native Carpathian goat, Anglonubian and crossbred goats (Saanen × Alpine). For this study, milk was collected three times during the grazing season and was processed into rennet semi-hard cheeses according to a traditional recipe in a pre-farm cheese dairy. Samples of the milk were subjected to physicochemical analyses. The chemical composition, vitamin, macronutrient content, and fatty acid profile of the cheeses were determined. The cheeses were also subjected to organoleptic evaluation. The results showed that the factors studied, such as breed and month of milking, had a significant effect on the physicochemical properties and chemical composition of goat milk. The month of milking affected all the milk characteristics studied, with September having the highest values of acidity, dry matter, fat and protein content. The month did not affect the level of basic components in the cheeses, but it influenced the content of vitamins and macronutrients; the cheeses produced in September had significantly higher levels of Mg, K, and vitamin E. The month of milking had, as did the breed of goat, a significant effect on the profile of most fatty acids in the cheeses. As for the breed factor, it affected both the chemical composition and sensory value of the cheeses. Cheeses made from the milk of the native Carpathian goat had the best health-promoting properties: a more favourable fatty acid profile, the lowest PUFA-6/3 ratio, and the lowest atherogenic index. According to the panellists, cheese from the milk of Carpathian goats also had the most distinctive aroma, typical for goat cheese. The research shows that the cheeses made from the milk of the native Carpathian goat had the best health-promoting properties, which confirms the need for further popularisation of the breed and can be the basis for marketing more products.

The effects of synbiotics-glyconutrients on growth performance, nutrient digestibility, gas emission, meat quality, and fatty acid profile of finishing pigs.

Glyconutrients help in the body's cell communication. Glyconutrients and synbiotics are promising options for improving immune function. Therefore, we hypothesized that combining synbiotics and glyconutrients will enhance pig nutrient utilization. 150 pigs (Landrace × Yorkshire × Duroc), initially weighing 58.85 ± 3.30 kg of live body weight (BW) were utilized to determine the effects of synbiotics-glyconutrients (SGN) on the pigs' performance, feed efficiency, gas emission, pork traits, and composition of fatty acids. The pigs were matched by BW and sex and chosen at random to 1 of 3 diet treatments: control = Basal diet; TRT1 = Basal diet + SGN 0.15%; TRT2 = Basal diet + SGN 0.30%%. The trials were conducted in two phases (weeks 1-5 and weeks 5-10). The average daily gain was increased in pigs fed a basal diet with SGN (p = 0.036) in weeks 5-10. However, the apparent total tract digestibility of dry matter, nitrogen, and gross energy did not differ among the treatments (p > 0.05). Dietary treatments had no effect on NH3, H2S, methyl mercaptans, acetic acids, and CO2 emissions (p > 0.05). Improvement in drip loss on day 7 (p = 0.053) and tendency in the cooking loss were observed (p = 0.070) in a group fed basal diets and SGN at 0.30% inclusion level. The group supplemented with 0.30% of SGN had higher levels of palmitoleic acid (C16:1), margaric acid (C17:0), omega-3 fatty acid, omega-6 fatty acid, and ω-6: ω-3 ratio (p = 0.034, 0.020, 0.025, 0.007, and 0.003, respectively) in the fat of finishing pigs. Furthermore, group supplemented with 0.30% of SGN improved margaric acid (C17:0), linoleic acid (C18:2n6c), arachidic acid (C20:0), omega 6 fatty acid, omega-6 to omega-3 ratio, unsaturated fatty acid, and monounsaturated fatty acid (p = 0.037, 0.05, 0.0142, 0.036, 0.033, 0.020, and 0.045, respectively) in the lean tissues of finishing pigs compared to pigs fed with the control diets. In conclusion, the combination of probiotics, prebiotics, and glyconutrients led to higher average daily gain, improved the quality of pork, and more favorable fatty acid composition. Therefore, these results contributed to a better understanding of the potential of SGN combinations as a feed additive for pigs.

Fatty Acid Profiling of Bali and Wagyu Cattle using Principal Component Analysis

This study aimed to compare the fatty acid profiles of Bali cattle and Wagyu cattle. A total of 50 beef was used in this study, consisting of 44 Bali cattle from Kupang, NTT, and 6 samples of Wagyu cattle from supermarkets. The fatty acid profiles identified are saturated and unsaturated (MUFA and PUFA). The fatty acid analysis used is the Gas Chromatography (GC) method. Descriptive analysis was used to examine data on the fatty acid profile, and T-test analyzed fatty acid composition differences between Bali and Wagyu beef. Differences in fatty acid compositions have been reported based on breeds. The Bali beef had significantly (p&lt;0.05) higher saturated fatty acid than Wagyu. Several fatty acids of meat from Bali cattle were significantly different (p&lt;0.05) from Wagyu, except for myristoleic (C14:0) and palmitoleic acids (C16:0) did not show significant differences (p&gt;0.05). The principal component analysis (PCA) results showed that the first principal component was UFA, MUFA: SFA ratio, oleic acid, omega-9, MUFA, and palmitic acid. In contrast, the second principal component was myristoleic acid, linolenic acid, omega-3, PUFA: SFA ratio, PUFA, omega-6, linoleic acid, stearic acid, SFA, and palmitoleic acid. The study's findings revealed that Bali beef had a much more saturated fatty acid composition of Bali beef was higher than Wagyu beef. This result suggests that Wagyu cattle have a more favorable fatty acid profile, which benefits health.

Amino acid and fatty acid profiles of perennial Baki™ bean.

To realize the potential of sainfoins to contribute to sustainable agriculture and expand on demonstrated uses and benefits, de novo domestication is occurring to develop perennial Baki™ bean, the trade name used by The Land Institute for pulses (i.e., grain legumes) derived from sainfoins. The objective of this study was to characterize amino acid and fatty acid profiles of depodded seeds from commercial sainfoin (Onobrychis viciifolia) seed lots, and compare these results with data published in the Global Food Composition Database for Pulses. The fatty acid profile consisted primarily of polyunsaturated fatty acids (56.8%), compared to monounsaturated (29.0%) and saturated fatty acids (14.2%), and n-3 fatty acids (39.5%), compared to n-9 (28.4%) and n-6 (17.6%) fatty acids. The essential fatty acid linolenic acid (18,3 n-3) was the most abundant fatty acid (39.2%), followed by oleic acid (18,1 cis-9) (27.8%), and the essential fatty acid linoleic acid (18,2 n-6) (17.3%). The amino acid profile consisted primarily of the nonessential amino acids glutamic acid (18.3%), arginine (11.6%), and aspartic acid (10.8%), followed by the essential amino acids leucine (6.8%), and lysine (5.8%). Essential amino acid content met adult daily requirements for each amino acid. This indicates that sainfoin seeds may be a complete plant protein source. However, further research is necessary to better understand protein quality, defined by protein digestibility in addition to the amino acid profile. By demonstrating favorable fatty acid and amino acid profiles to human health, these results contribute to a growing body of evidence supporting the potential benefits of perennial Baki™ bean, a novel, perennial pulse derived from sainfoins.

A Comprehensive Exploration of the Fatty Acids Profile, Cholesterol, and Tocopherols Levels in Liver from Laying Hens Fed Diets Containing Nonindustrial Hemp Seed.

This study investigates the impact of dietary nonindustrial Moroccan hemp seed (HS) on the fatty acid profile, cholesterol, and tocopherol levels, in the liver of 120 Lohmann brown laying hens aged 22 weeks during 12 weeks of treatment. The hens are randomly allocated into four treatment groups, each subdivided into six replicates with five birds in each replicate. The dietary treatments consist of 0% HS (control), 10% HS, 20% HS, and 30% HS. Results indicate a substantial increase (p < 0.01) in polyunsaturated fatty acids, including omega 3 (n-3) and omega 6 (n-6) types, with the inclusion of HS in the diet. The n-6/n-3 ratio is significantly reduced (p < 0.01), and there is a significant reduction (p < 0.01) in saturated fatty acids only for the 30% HS treatment, indicating a more favorable fatty acid composition. Cholesterol levels remain largely unaffected by HS inclusion, except for the 10% HS group, which shows a significant decrease (p < 0.05). Moreover, hepatic tocopherol levels are significantly elevated (p < 0.01) in subjects receiving the HS diet, with the 30% HS group exhibiting the highest tocopherol content. In summary, incorporating HS into the diet up to 30% appears to offer promising benefits for hepatic lipid composition, particularly in terms of n-3 polyunsaturated fatty acids, the n-6/n-3 ratio, and tocopherol levels, while having minimal impact on cholesterol levels.

Consumer acceptance and quality of game meat “droëwors” sausages with different levels of added fat

Droëwors (dried sausage) is a unique dried meat product from South Africa, which is not smoked, fermented, nor is nitrite used in its production. The objective of the study was to compare the quality parameters and consumer acceptance of common eland meat droëwors with different quantities of added beef fat. Three treatments containing either 10, 15, or 20% (by weight) added beef fat were compared regarding chemical composition, fatty acid profiles, and sensory properties. Increasing the amount of fat in the dried product resulted in a significant decrease in the protein and ash percentages. The sausages with 10% added fat had the most favourable fatty acid profile in terms of nutritional value. Several differences were found in the sensory profiles of the products evaluated by the trained sensory panel; in particular, the evaluation scores for texture improved with increasing fat content. No differences were found between the products by the untrained consumer panel for appearance and taste. When the dataset was analysed according to gender, it was found that women evaluated the 10% fat samples more favourably. This is in line with their stated preference for low-fat meat products. For these reasons, the production of sausages with the lowest fat content can be recommended as they best meet consumer expectations.

Fatty acid composition of Albizia, Calliandra, Leucaena and Sesbania as tropical forage legumes

The objective of the present experiment was to determine fatty acids composition of Albizia falcataria (AF), Calliandra calothyrsus (CC), Leucaena leucocephala (LL), and Sesbania grandiflora (SG), both in the leaves and in the in vitro rumen fermentation system. Ground leaf samples of AF, CC, LL and SG were determined for their fatty acid (FA) profiles. The samples (200 mg DM each) were incubated in vitro in a rumen:buffer solution (1:2 v/v ratio) at 39°C for 24 h, either with or without the addition of linseed oil, conducted in four replicates. Following the incubation, the fermentation medium was subjected to fatty acid determination. Results revealed that the order of PUFA contents in the leaves from highest to lowest were CC>LL>SG>AF. Proportion of MUFA was particularly high in CC. Notably, the α-linolenic acid (ALA) concentration within the rumen after the in vitro incubation exhibited in the CC legume compared to the other observed legumes (P<0.05). Additionally, the in vitro incubation of CC resulted in the lowest concentration of stearic acid. The findings lead to the conclusion that CC exhibits more favorable FA profiles in the rumen when compared to the tropical forage tree-legumes in the present experiment.

Isolation and identification of Chlorella sorokiniana HDMA-16 and its cultivation potential in flax retting wastewater

The utilization of microalgae for wastewater treatment presents a promising and cost-effective solution due to their ability to remove pollutants while simultaneously synthesizing biomass from wastewater nutrients. This research identified a novel strain of Chlorella sorokiniana and investigated its growth ability in flax retting wastewater (FRW), as well as its potential for FRW treatment. Chlorella sorokiniana HDMA-16 was inoculated into FRW, both with and without additional nutrient supplementation. The biomass, lipid content, and fatty acid profile of Chlorella sorokiniana HDMA-16 were determined, along with the changes in total nitrogen (TN), ammonia nitrogen (NH4+-N), total phosphorus (TP), and chemical oxygen demand (COD) in FRW. The results revealed that Chlorella sorokiniana HDMA-16 exhibited moderate growth in FRW without the need for additional nutrients. The strain achieved maximum biomass and lipid productivity levels of 785.7 mg L−1 and 151.5 RFU L−1 d−1. The lipid produced by Chlorella sorokiniana HDMA-16 displayed a favorable fatty acid profile, making the strain a potential candidate for the synthesis of by-products such as biodiesel. The removal rates of NH4+-N, TP, and COD in FRW reached a maximum of 26.86 %, 99.59 %, and 29.39 %. This study is significant in that it shows that the newly discovered Chlorella sorokiniana HDMA-16 can thrive in FRW and effectively remove pollutants. These findings provide a novel approach for FRW treatment and the large-scale cultivation of microalgae, offering promising prospects for sustainable wastewater treatment and microalgae-based industries.

Nutritional Value of Banded Cricket and Mealworm Larvae.

Insect farming is more ecological than traditional animal farming, as it requires less water and contributes to lower greenhouse gas emissions. In our study, banded cricket (BC) and mealworm larvae (ML) were analyzed. The proximate composition was determined according to Association of Official Analytical Chemists. The mineral content was determined by colorimetry and mass spectrometry. Fatty acid methyl esters (FAMEs) were obtained from the samples and separated using a gas chromatography apparatus, coupled with a mass spectrometer. Our research confirmed that insects are a rich source of protein, with ML containing significantly more protein than BC (74.41 and 65.66 g/100 g dry matter (DM), respectively). In terms of the content of macrominerals, ML was significantly richer than BC, especially in terms of magnesium content (8.75 g/100 g DM). In terms of the content of saturated fatty acids, BC contained almost twice as much as ML (40.05 and 24.74% of the sum of fatty acids, respectively). EPA and DHA were only detected in the fat of BC. The presented results prove that both ML and BC can be good sources of protein both in human and companion animal diets. The component that is predominantly high in insects is fat, with a favorable fatty acid profile, especially in terms of polyunsaturated fatty acids. This study contributes new knowledge on the nutritional value of edible insects. In this research, we included three different nitrogen conversion factors for crude protein content. Our results partially confirm previous studies by other authors, although they provide new information on the content of fatty acids.

Antioxidant potential and fatty acid profile of different canihua (Chenopodium pallidicaule) cultivars, raised in Bolivian Altiplano

Though widely used in the Andes in the ancient times, canihua has been considered a forgotten crop for a long time. Only lately, due to increasing demand in European countries, canihua reveals significantly growing market potential. With the current scarcity of research about the composition, nutritional and healthy profile, this study aimed to provide new information about the antioxidant capacity and the fatty acid profile of Bolivian canihua cultivars with different grain colour. Samples of 28 cultivars were used in the study, divided into three groups according to the grain colour– light brown, pink and dark brown. Total antioxidant capacity, content of the total phenols and flavonoids, as well as fatty acid composition were quantified for the groups. The cultivars with light brown grains displayed the strongest antioxidant potential and the highest content of phenols and flavonoids. Regardless of the colour, canihua cultivars were rich in saturated fatty acids, linoleic and oleic acid. The pink grained cultivars displayed the most favourable fatty acid profile, with lowest amount of C16:0. Correlation analysis showed that total phenols and flavonoids, as well as saturated and monounsaturated fatty acids had strong and positive contribution for the antioxidant potential of the canihua grains.