Favorable Fatty Acid Research Articles

The Effect of Dietary Propylene Glycol on the Fatty Acid Composition of Three Fat Depots in Male Akkaraman Lambs.

This study tested the effects of propylene glycol (PG) on the fatty acid composition of Akkaraman lambs in three different anatomical depot locations (ADLs). Twenty-four lambs were assigned to a randomized complete block design comprising three groups of 8 animals as follows: Con, 1.5%, body weight (BW)0.75 (PG1.5) and 3% BW0.75 supplemental PG. The animals were slaughtered 90 days after the commencement of feeding. Tail, perirenal and back fat were collected, and their fatty acid compositions were analysed. PG was associated with lower levels of capric acid (C10:0) and lauric acid (C12:0), and higher levels of arachidic acid (C20:0), D-ɣ-linolenic acid (C20:3n6), behenic acid (C22:0), docosadienoic acid (C22:2n6), tyricosylic acid (C23:0) and eicosapentaenoic acid (C20:5n3; p<0.05, p<0.01 and p<0.001). The ADLs differed for all fatty acids except C12:0 and C14:0 (myristic acid). Perirenal fat had the highest SFA levels, while n6/n3 was higher in tail fat than in fat from the other ADLs (p<0.001). The high correlation of ∆9 C16 and ∆9 C18 index values with other sum and index values indicates that desaturation enzyme activity was elevated in the lambs' depot fats (p<0.05, p<0.01 and p<0.001). This suggests that perirenal fats have less favourable fatty acid compositions than the other ADLs.

Cold Pressed Oil from Japanese Quince Seeds (Chaenomeles japonica): Characterization Using DSC, Spectroscopic, and Monolayer Data

The cold-pressed oil from Japanese quince seeds (JQSO) is notable for its favorable fatty acid profile, low oxidation rate, and bioactive compounds like antioxidants, sterols, and carotenoids. This study offers a detailed molecular-level physical characterization of JQSO and its minor components using differential scanning calorimetry (DSC), Langmuir monolayer studies, and various spectroscopic methods, including UV–vis absorption, fluorescence, and FTIR. DSC analysis identified five peaks related to triglyceride (TG) fractions and provided insights into the melting and crystallization behavior of JQSO. The Langmuir monolayer studies revealed high compressibility, indicative of superior emulsification properties. Viscoelastic modulus measurements suggested strong intermolecular interactions, contributing to the oil’s resilience under stress—an attribute typical of oils high in saturated or monounsaturated fatty acids. Spectroscopic methods confirmed the presence of phenolic acids, tocopherols, carotenoids, and their derivatives. The total fluorescence spectra highlighted prominent peaks at 290 nm/330 nm and 360 nm/440 nm, while the total synchronous fluorescence spectra revealed key excitation–emission regions (10–50 nm/300 nm and 40–140 nm/360 nm), corroborating the presence of tocopherols, phenols, polyphenols, flavones, and carotenoids. No evidence of chlorophyll was detected. The ATR-FTIR spectra validated the presence of fatty acids and triacylglycerols, emphasizing a high degree of esterification and the dominance of unsaturated fatty acids in oil structures. The methods used provided the opportunity to perform a label-free, fast, and reliable determination of the properties of JQSO. The findings confirmed that crude, cold-pressed JQSO retains its valuable bioactive components, aligning with previous research on its chemical and physical properties.

Circular Economy on a Small Scale: The Sustainable Use of Olive Tree Biomass Residues as Feed for Lactating Cows in the Sorrento Peninsula

To enhance the sustainability of marginal olive and dairy farms in the Sorrento peninsula, two separate crossover trials were conducted on two farms in the area to evaluate olive pruning residue (OlPr) and olive mill leaves (OlLes) as forage sources for lactating cows. Each trial lasted six weeks and consisted of two treatment periods, each including a 15-day adaptation phase followed by a 6-day measurement phase. During the measurement phase, milk production, feed intake, and olive residue consumption were assessed for two homogeneous cow groups: one receiving a ration supplemented with olive by-products and the other receiving a control diet. The olive-supplemented groups exhibited higher dry matter intake and roughage consumption (hay + olive residue) compared to the control groups. The intake of OlLes was about 30% higher than that of OlPr. Compared to the respective control, milk from OlLe-fed cows a had higher fat content and a higher fat-to-protein ratio, a more favorable fatty acid composition in terms of higher monounsaturated and polyunsaturated fatty acids and conjugated linoleic acid contents, a reduced atherogenic index, and a saturated-to-unsaturated ratio. Likely due to the lower level of olive by-product ingestion, only marginal differences were observed in milk fatty acid composition of cows fed OlPr compared to the control. We conclude that the use of OlLes in dairy cow diets may represent a promising strategy for improving milk quality, promoting a more circular agricultural system, reducing reliance on external feed inputs, and mitigating the environmental impact of both olive and milk production.

Valorization of Oil Cakes in Two-Pot Lactone Biosynthesis Process.

Oil cakes are biomass wastes created by pressing oil from oilseeds. Their chemical composition (including high fat or protein content, a favorable fatty acid profile, and a high proportion of unsaturated acids) makes them valuable raw materials not only in animal feeding but are increasingly gaining popularity in biotechnological processes. This article examines the possibility of valorizing oil cakes using the lipid fraction extracted from them or their raw form in a two-pot biosynthesis process of GDDL-a cyclic ester with a creamy-peach aroma. This study tested five types of oil cakes (hemp seeds, rapeseed, safflower, camelina, and flax), analyzing their physicochemical composition and the fatty acid profile of their lipid fraction. Due to the high content of oleic acid (over 62% lipid fraction) and the wide availability, rapeseed cake was used in the biotransformation process. The synthesis of GDDL involved a three-step process: hydrolysis of triacylglycerols, hydration of oleic acid (via lactic acid bacteria in anaerobic conditions), and β-oxidation (via Yarrowia yeast, aerobic process). The analysis showed that it is possible to produce because of the two-pot biotransformation of approximately 1.7 g of GDDL/dm3. These results highlight the process's potential and justify the feasibility of waste valorization. The proposed biotransformation requires optimization and is a good example of the application of the circular economy in food processing and waste management.

Differentially expressed messenger RNA isoforms in beef cattle skeletal muscle with different fatty acid profiles.

This study aimed to identify mRNA isoforms that were expressed differently in the muscle tissue of Nellore cattle based on their intramuscular fatty acid profile. Forty-eight young bulls were used to quantify beef fatty acids (FA) and perform RNA sequencing analysis. The young bulls were divided into three different groups based on quantifying FA using k-means analysis. The Grp1 clustered animals with significantly elevated levels of PUFA, ω6, ω3, linoleic acid, α-linolenic acid, and PUFA/SFA ratios, indicating a more favorable fatty acid profile. Animals in Group 3 demonstrated significantly higher levels of palmitic acid, stearic acid, myristic acid, and SFA, which are less favorable fatty acid profiles. Grp2 included bulls with intermediate levels of fatty acids, positioned between the profiles of Grp1 and Grp3. Differential expression (DE) analyses were performed to compare these three distinct groups through the contrasts: Grp1 vs. Grp2, Grp1 vs. Grp3, and Grp2 vs. Grp3. The DE analyses identified a total of 62, 26, and 30 transcripts for the contrasts Grp1 vs. Grp2, Grp1 vs. Grp3, and Grp2 vs. Grp3, respectively. In the comparison between the Grp1 and Grp2 groups, we identified three mRNA isoforms, C7-203, ADD1-204, and OXT-201, which are involved in glycogen and lipid metabolism. These mRNA isoforms regulate the key genes responsible for fatty acid synthesis, leading to a higher PUFA content profile. On the other hand, in the comparison between the Grp1 and Grp3 groups, the mRNA isoforms RBM3-202 and TRAG1-202 were identified and play a crucial role in muscle development, adipogenesis, and concentration of PUFA and MUFA, respectively. The downregulation of THRSP-201 and FABP4-201, isoforms identified in both, Grp1 vs. Grp2 and Grp2 vs. Grp3, contrasts may contribute to lower levels of MUFA and SFA and higher levels of PUFA. In addition, these mRNA isoforms were associated with lipogenesis, fatty acid transport, and inhibition of lipolysis. Our findings suggest that the identified mRNA isoforms could serve as promising candidates to help develop strategies to select animals of higher nutritional meat quality.

Evaluation of Sargassum spp. Oil as a Potential Additive for Biolubricant Formulations

Macroalgae-derived oils offer a sustainable and environmentally friendly alternative to conventional mineral oils and additives in lubricant formulation. Their favorable fatty acid profiles can contribute to mitigating the environmental impacts caused by using fossil-based products. This study evaluates the potential of Sargassum spp. oil, collected from the Mexican Caribbean, as a lubricity-enhancing additive in synthetic base oils. The impact of Sargassum spp. oil on viscosity and tribological performance was analyzed. The results indicated that Sargassum spp. oil has potential as an anti-wear additive since a formulation using 10% v/v Sargassum spp. oil in a synthetic lubricant (PAO6) resulted in a wear scar diameter value of 703.03 ± 15.56 µm, which is about 10% lower than PAO6 used as commercial synthetic control. Additionally, the formulation significantly enhanced the viscosity index, with a value of 169, which was notably higher than the control (137). The parameter of the coefficient of friction was significantly reduced from 0.1 to 0.08 (about 27%) when using the formulation with 10% v/v Sargassum spp. oil. These findings underline the potential of algae oils as additives in synthetic lubricants, promoting a transition towards greener products and reducing the environmental impact derived from conventional formulations of polyalphaolefins and esters.

Pork as a source of nutrients in a human diet - comparison of meat obtained from conventional and organic systems offered in the Polish market

Pork plays a key role as an important protein source of high biological value, essential fatty acids, vitamins (B group) and microelements such as zinc, selenium and iron in the human diet. Therefore, this study aimed to investigate and compare the chemical composition, fatty acid profile, mineral content and technological properties of organic and conventional pork loin, with particular emphasis on their availability in the Polish market. In the study, a hypothesis that organic meat has a more beneficial composition from a nutritional perspective and better technological properties was tested. The research material consisted of pork loin (musculus longissimus dorsi et lumborum) available on the Polish market. The technological properties (pH, colour, free water, shear force) and nutritional value (proximate composition, the fatty acid profile and mineral compounds) were assessed. Organic pork was darker and leaner, and had lower pH and water-holding capacity. It contained higher Cu, which resulted in a higher coverage of requirements for Cu. It was characterized by a more favourable fatty acid composition, including a higher concentration of monounsaturated fatty acids and a lower level of saturated fatty acids and better atherogenic and thrombogenic indexes, which indicates its better nutritional value than conventional pork.

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.