Lower Fat Levels Research Articles

Effects of Environmental Temperature and Dietary Fat Content on The Performance and Heat Production and Substrate Oxidation in Growing Pigs.

This study aimed to evaluate the effect of temperature and dietary fat level on growth performance, heat production, nutrient oxidation and nitrogen balance in growing pigs. Thirty-two pigs (Duroc × Landrace × Large White) with initial weight of 25±1.91 kg were assigned to treatments in 2×4 factorial design. All pigs were fed with two isoenergetic and isoproteic diets of different fat levels (low fat level: 3.68% fat of dry matter (DM) and high fat level: 8.39% fat of DM) under four environmental temperatures (23, 18, 13 and 8 ºC). Heat production (HP) and nutrient oxidation were calculated from gas exchange via measurement with respiration chambers. The results showed that there was no interaction effect on growth performance by the temperature and dietary fat level. The average daily feed intake (ADFI) was lower (P < 0.001), the average daily gain (ADG) was higher (P < 0.001) and feed utilization was more efficient at 23 ºC than 13 and 8 ºC (P < 0.001). Dietary fat had no effect on growth performance and feed utilization at the four different temperatures. A significant interaction (P < 0.001) between temperature and dietary fat level on oxidation of carbohydrate (OXCHO) and fat (OXF) was observed. HP, OXF and OXCHO were significantly increased (P < 0.001) as environment temperatures decreased. Increasing dietary fat generated an increase in the OXF and decrease in the OXCHO (P < 0.001). No significant difference was observed in protein oxidation (OXP) of two factors. The intakes of nitrogen, nitrogen excretion in feces (FN) and urine (UN) by the pigs kept in 8 ºC environment were highest. Nitrogen digestibility decreased as environmental temperature decreased, with the most efficient gains obtained at 23 ºC. However, nitrogen retention was not influenced by environmental temperature. Dietary fat level did not affect nitrogen balance. No significant interaction between temperature and dietary fat level was observed for nitrogen balance. These results indicated that the rate of growth and nutrition utilization in pigs fed ad libitum are influenced by the environmental temperatures in which they are maintained, and the oxidation of nutrition utilization of the pig to different environmental temperatures is altered by the dietary fat supplementation.

Body Image and Race on Gay Male-Targeted Blogs

ABSTRACTThe authors conducted a content analysis of 1,159 images of male models published on high-traffic gay male-oriented blogs. They focused on a range of body image-related variables, as well as the race of models. Results showed that most models were White and, almost uniformly, models had low levels of body fat. Models' level of muscularity varied significantly by race: Black models had the highest levels of muscularity, Asian models had the lowest levels of muscularity, and White and Latino models had moderate levels of muscularity. Drawing on existing research about race and body image, implications of these findings are discussed.

Quantification of intrapancreatic fat in type 2 diabetes by MRI.

ObjectivesAccumulation of intrapancreatic fat may be important in type 2 diabetes, but widely varying data have been reported. The standard quantification by MRI in vivo is time consuming and dependent upon a high level of experience. We aimed to develop a new method which would minimise inter-observer variation and to compare this against previously published datasets.MethodsA technique of ‘biopsying’ the image to minimise inclusion of non-parenchymal tissues was developed. Additionally, thresholding was applied to exclude both pancreatic ducts and intrusions of visceral fat, with pixels of fat values of <1% or >20% being excluded. The new MR image ‘biopsy’ (MR-opsy) was compared to the standard method by 6 independent observers with wide experience of image analysis but no experience of pancreas imaging. The effect of the new method was examined on datasets from two studies of weight loss in type 2 diabetes.ResultsAt low levels of intrapancreatic fat neither the result nor the inter-observer CV was changed by MR-opsy, thresholding or a combination of the methods. However, at higher levels the conventional method exhibited poor inter-observer agreement (coefficient of variation 26.9%) and the new combined method improved the CV to 4.3% (p<0.03). Using either MR-opsy alone or with thresholding, the new methods indicated a closer relationship between decrease in intrapancreatic fat and fall in blood glucose.ConclusionThe inter-observer variation for quantifying intrapancreatic fat was substantially improved by the new method when pancreas fat levels were moderately high. The method will improve comparability of pancreas fat measurement between research groups.

Prognostic Value of Computed Tomography: Measured Parameters of Body Composition in Primary Operable Gastrointestinal Cancers

BackgroundPrevious reports suggest that body composition parameters can be used to predict outcomes for patients with gastrointestinal (GI) cancers. However, evidence for an association with long-term survival is conflicting, with much of the data derived from patients with advanced disease. This study examined the effect of body composition on survival in primary operable GI cancer.MethodsPatients with resectable adenocarcinoma of the GI tract (esophagus, stomach, colon, rectum) between 2006 and 2014 were identified from a prospective database. Computed tomography (CT) scans were analyzed using a transverse section at L3 to calculate sex-specific body composition indices for skeletal muscle, visceral fat, and subcutaneous fat. Kaplan–Meier and log-rank analysis were used to compare unadjusted survival. Multivariate survival analyses were performed using a proportional hazards model.ResultsThe study enrolled 447 patients (191 woman and 256 men) with esophagogastric (OG) (n = 108) and colorectal (CR) (n = 339) cancer. Body composition did not predict survival for the OG cancer patients. Among the CR cancer patients, survival was shorter for those with sarcopenia (p = 0.017) or low levels of subcutaneous fat (p = 0.005). Older age (p = 0.046) and neutrophilia (p = 0.013) were associated with sarcopenia in patients with CR. Tumor stage (p = 0.033), neutrophil count (p = 0.011), and hypoalbuminemia (p = 0.023) were associated with sarcopenia in OG cancer patients. In the multivariate analysis, no single measure of body composition was an independent predictor of reduced survival.ConclusionSarcopenia and reduced subcutaneous adiposity are associated with reduced survival for patients with primary operable CR cancer. However, in this study, no parameter of body composition was an independent prognostic marker when considered with age, tumor stage, and systemic inflammation.

Production and preliminary characterization of monoclonal antibodies highly specific to pork fat protein

Meat and food products adulterated with pork fat concern Islamic consumers whose dietary laws prohibit consumption of pork meat. The objectives of this study are to investigate the existence of thermal stable-soluble protein (TSSP) in pork fat tissues and to develop and characterize monoclonal antibodies (MAbs) highly specific to the TSSP in pork fat tissues. The TSSP extracted was used as an immunogen. After cell fusion and cloning, seven monoclonal antibodies (MAbs; PF 2B8-3, 2B8-9, 2B8-20, 2B8-28, 2B8-31, 2B8-32, and 2B8-33) were developed and confirmed to be specific to pork fat protein without cross-reaction to other animal meats and fats in an indirect ELISA and Western blot. The ELISA assay based on MAb PF 2B8-31 can sensitively detect 1% pork fat protein mixed in other animal meats. These results support that the developed MAbs especially PF 2B8-31 can be sufficiently used as a bio-receptor in the development of immunoassay for the easy and rapid detection of pork fat adulteration. In addition, the ELISA based on the MAbs developed could be a useful tool to rapidly detect low levels of pork fat fraudfully adulterated in meat and food products.

HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low-fat tofu.

The effect of the addition of hydroxypropyl methylcellulose (HPMC) on the textural properties of low-fat tofu was investigated. Three fat levels (240, 100 and 30 g kg-1 ) were used to make tofu, which were identified as C (full-fat tofu), L1 and L2. HPMC (5 g kg-1 ) was added to soymilk to prepare control and low-fat tofu, designated as CH, L1H and L2H. Soymilk with a lower fat level had a lower viscosity: 143 (C), 100 (L1) and 42 (L2) cP. The addition of HPMC increased the viscosity of all types of soymilk, particularly in L2H (107 cP). With fat reduction, tofu syneresis increased from 19% (C) to 29% (L2), although syneresis of L2H recovered to 19%, which is similar to high-fat control tofu. Decreased fat resulted in a lower firmness in L2 (0.67 N) compared to control (0.78 N). Firmness increased to 1.08 N in L2H tofu, whereas the firmness of CH tofu was 0.63 N. All types of tofu showed a denser, well-connected and cross-linking structure when HPMC was added, especially in L2H tofu. HPMC improved the texture of the low-fat tofu by creating a harder texture and reducing syneresis. HPMC is an effective fat replacer for lower fat soymilk. © 2017 Society of Chemical Industry.

Liver Regeneration Is Impaired in Mice with Acute Exposure to a Very Low Carbohydrate Diet.

The metabolic response to hepatic insufficiency has been implicated in the regulators of normal liver regeneration. Modulation of nutritional factors has been demonstrated to affect liver regeneration. Diets containing very low carbohydrate and high fat levels cause a unique metabolic state, the effect of which on liver regeneration is unknown. Mice were placed on standard mice chow (ND) or a very low carbohydrate diet (VLCD) after 70% partial hepatectomy (PH). After 48h, mice on VLCD were placed back to ND. The serum metabolic profiles, hepatic lipid content, and gene expression profile were examined. The dynamics of liver regeneration were detected at timed points. Activation of signaling pathways was examined. VLCD feeding caused hypoglycemia and elevation of serum β-hydroxybutyrate and free fatty acids in mice after PH. It increased hepatic triglyceride contents, enhanced fatty acid oxidation, and reduced lipid synthesis. Mice on VLCD exhibited diminished hepatocellular mitotic frequency, a reduced BrdU incorporation and liver mass regeneration ratio, and delayed expression of PCNA. Expressions of IL-6 and TNFα in liver and serum were downregulated. Meanwhile, phosphorylation of STAT3, Erk, and AKT was delayed compared with controls. VLCD feeding delayed liver regeneration, probably because of the suppression of TNFα-IL-6-STAT3 signaling and delayed activation of Erk and AKT induced by the unique metabolic effects of this diet.

Maternal Dietary Nutrient Intake and Its Association with Preterm Birth: A Case‐control Study in Beijing, China

This study aimed to evaluate dietary nutrient intake among Chinese pregnant women by comparison with Chinese Dietary Reference Intakes (DRIs) and to explore the association between dietary nutrients and preterm birth. A case-control design was conducted in Beijing with 130 preterm delivery mothers in case group and 381 term delivery mothers in control group. Information on mothers’ diet was collected using a food frequency questionnaire, and nutrients and energy intakes were subsequently calculated based on DRIs. Multivariate analysis of variance was used to compare the differences between term and preterm groups in relation to dietary nutrients. Dietary nutrient intakes were imbalanced in both groups compared with Chinese DRIs. Preterm delivery mothers had a lower level of fat and vitamin E intake than term delivery mothers (p < 0.05). Multivariate analysis showed lower vitamin E intake in preterm delivery mothers with a prepregnancy BMI < 18.5 kg/m2 (p < 0.05) and higher carbohydrate intake in preterm delivery mothers with prepregnancy BMI ≥ 24 kg/m2 (p < 0.05). An imbalanced diet in both groups and low level of dietary intakes of fat and vitamin E in preterm group suggest health education measures should be taken to improve the dietary quality of pregnant women, especially for those with an abnormal prepregnancy BMI.

THE EFFECT OF DIET CONTAINING HIGH ALPHA-LINOLENIC ACID ON OMEGA-3 FATTY ACIDS AND HEALTH STATUS OF THE HEART IN BROILERS

The objectives of the study were to examine the effect of diet high in alpha-linolenic acid (ALA) on omega-3 long chain polyunsaturated fatty acids (n-3 LCPUFA) and the health status of the heart. Diets were based on a commercial starter diet, with a low level of fat. The experimental diets contained two levels of ALA (2.23 and 19.37%), with the total fat content was approximately 5%. Pure or blended vegetable oils were included at a level of 2.8% in order to produce diets with the desired levels of linoleic acid (LA) and ALA. The ratio of LA to ALA of the diets was 9.75:1 for control diet and 1.37:1 for high ALA diet. Each diet was provided ad libitum for the duration of the 28-d growth period. At 28 days of age, six selected birds from each pen (12 birds per group) were weighed individually and hearts were collected for analysis. A ratio of right ventricle mass (RV) to total ventricle mass (TV) was used to indicate the health status of the heart. Results showed that dietary treatment increased the level of ALA from 0.1% (control diet) to 0.5% (P&lt;0.01). Increasing levels of dietary ALA raised the level of n-3 LCPUFA and total n-3 in heart tissues by 4-5-fold. There was no significant difference observed in the level of heart LA, arachidonic acid (AA) and total n-6. The increased levels of dietary ALA did not cause changes in the ratio of RV to total TV. In conclusion, it appears clear that based on our data, increasing ALA content in the diet of chickens could potentially be beneficial for the health of the birds; however, further work is necessary.

Enhancing the stability of protein-polysaccharides emulsions via Maillard reaction for better oil encapsulation in spray-dried powders by pH adjustment

Lipid oxidation remains a major problem faced by the dairy industry. The bio-active ingredient (oil/milkfat) can be shielded by encapsulation within a secondary material. Emulsion stability is one of the main requirements for the production of oil/fat microcapsules with low levels of free surface fat and better encapsulation efficiency. This study focused on the use of sodium caseinate (NaCas)-lactose complex; conjugated via the Maillard reaction, as encapsulating materials, and investigated the effect of pH on the stability of protein-polysaccharide oil-in-water (O/W) emulsions. Subsequently, the properties of spray dried oil microcapsules, including encapsulation efficiency, insolubility, wettability, and microstructure, were analysed. The results demonstrated that better NaCas-lactose interactions were achieved at pH 11, with enhanced adsorption of the conjugates at the oil droplet particles and subsequently better emulsifying properties and stability. Additionally, a better oil entrapment (95.2 ± 3.7%) by the cross-linked protein and lactose was achieved when the pH of NaCas-lactose mixture was adjusted to 11 as compared to a pH of 7.5 (73.1 ± 2%). The outcome showed that it was possible to achieve stable microcapsules with oil loading as high as 80%, and with similar functional properties as those with 40% oil loading.

Antenatal weight management: Diet, physical activity, and gestational weight gain in early pregnancy

Objectiveto investigate women's physical activity levels, diet and gestational weight gain, and their experiences and motivations of behavior change. Designanalysis of cross-sectional data collected during a longitudinal, cohort study examining physiological, psychological, sociodemographic, and self-reported behavioural measures relating to bodyweight. Settingwomen recruited from routine antenatal clinics at the Nottingham University Hospitals NHS Trust. Participants193 women ≤27 weeks gestation and aged 18 years or over. Measurements & findingsmeasurements included weight and height, the Dietary Instrument for Nutrition Education (Brief Version), the International Physical Activity Questionnaire (Short Form), and open questions of perceptions of behaviour change. 50.3% (n=97) were overweight/obese, and women gained 0.26kg/wk (IQR 0.34kg/wk) since conception. The majority consumed low levels of fat (n=121; 63.4%), high levels of unsaturated fat (n=103; 53.9%), and used a dietary supplement (n=166; 86.5%). However, 41% (n=76) were inactive, 74.8% (n=143) did not consume high levels of fibre, and 90.0% (n=171) consumed less than 5 portions of fruit and vegetables a day. Body mass index category was not associated with diet, physical activity levels, or gestational weight gain. Themes generated from open-questions relating to behaviour change were: (1) Risk management, (2) Coping with symptoms, (3) Self-control, (4) Deviation from norm, (5) Nature knows best. Conclusionsearly pregnancy is a period of significant and heterogeneous behaviour change, influenced by perceptions of risk and women's lived experience. Behaviour was influenced not only by perceptions of immediate risk to the fetus, but also by the women's lived experience of being pregnant.Implications for practice: There are exciting opportunities to constructively reframe health promotion advice relating to physical activity and diet in light of women's priorities. The need for individualized advice is highlighted, and women across all body mass index categories would benefit from improved diet and physical activity levels.

Have people always been fat? An historical enquiry.

Objective. Some investigators claim that obesity has always been a feature of human society, but others maintain that obesity was absent from traditional hunter-gatherer communities. Resolution of this issue is important to prevention and treatment. Can obesity be avoided by the rigorous daily activity and limited availability of food found in many hunter-gatherer groups, or is the accumulation of body fatan inevitable consequence of the human genome ? Methods. A narrative review has gathered available information on eating habits, habitual daily physical activity and body fat accumulation over various historical eras, ranging from the earliest Paleolithic and Neolithic communities to Victorian society. Results. The success of Paleolithic and Neolithic communities generally depended upon high levels of daily energy expenditure, and despite the discovery of some obese Mother Goddess figurines, studies of small communities that have maintained a Neolithic lifestyle still show very low levels of body fat. With the development of settled societies based upon an agricultural economy, an economic surplus and social stratification allowed the emergence of a growing upper echelon of society that could over-eat and engaged in too little physical activity. However, the widespread prevalence of obesity across developed societies is a late 20th century phenomenon, associated with ever-decreasing needs for energy expenditure in daily life, reduced opportunities for deliberate leisure activity in mega-cities, the promotion of over-eating and unhealthy diets by commercial interests, and possibly a greater public acceptance of obesity. Conclusions. Obesity is typically an expression of over-eating and inadequate habitual physical activity. Although there are occasional pathological causes, an excess of body fat is a health problem that could be resolved quite readily for most people by a disciplined return to the dietary and physical activity patterns of earlier generations.

Carcass Composition of Pork Fed Poultry Fat, Flaxseed Oil, and Vitamin E

ObjectivesThe objective of this research is to understand the carcass characteristics of pigs fed a combination of poultry fat, flaxseed oil and Vitamin E to possibly increase intramuscular fat percentage while decreasing external fat deposition.Materials and MethodsYorkshire pigs (n = 96) weighing approximately 50 kg were allocated to pens based on their weight and sex from the same genetic lines with 2 gilts or 2 barrows per pen. Forty-eight pens (24 gilt pens and 24 barrow pens) were assigned randomly to 8 dietary treatments in a 4 × 2 factorial arrangement with 3 gilt pens and 3 barrow pens per treatment. Two trials were conducted for a total of 96 pigs. Two corn-soybean meal finisher diets (1: 50 to 80 kg, 2: 80 to 110 kg) were formulated to contain 0, 2, 4 or 6% lipids and 11 (NRC, 2012) or 220 IU Vitamin E/kg. For all diets with lipids, 1% flaxseed oil was included and the remaining lipids supplied by poultry fat. Pigs were harvested (n = 8 groups) at an average pen weight of 110 ± 3 kg. After chilling for 24 h at 4 ± 2°C, the following carcass characteristics were assessed and recorded: last rib fat thickness (LRFT), tenth rib fat thickness (TRFT), loineye area (LEA), muscle score (MS), percent fat free lean (FFL), LAB color (L*, a*, b*), pH loin (pHL), pH ham (pHH), National Pork Producers Council color score (NPPCCol), National Pork Producers Council marbling score (NPPCMar), belly flop skin-side-down (SSD), and belly flop skin-side-up (SSU). Carcass data was analyzed using the Proc GLM analysis (SAS, 2002) with carcass weight included in the model as a co-variate. Pen was the experimental unitResultsThe main effect(s) of lipid content and Vitamin E concentration had no effect (P > 0.05) on LRFT, TRFT, LEA, MS, FFL, L*, a*, b*, pHL, pHH, NPPCCol, SSD, or SSU. Within the main effect of Vitamin E, pigs fed the 220 IU concentration had a higher NPPCMar score (P < 0.05); 1.9 versus 1.4, respectively. However, when Vitamin E was combined with lipid diet components, no significant effect was observed for NPPCMar (P > 0.05). There was a Lipid X Vitamin E interaction for TRFT (P < 0.05) and FFL (P < 0.05). Feeding low levels of Vitamin E in combination with low levels of fat increases FFL by decreasing the TRFT. pHH and pHL (P < 0.05) were higher for Trial 1 than Trial 2; however there was an abnormal temperature fluctuation during the month that pigs from Trial 1 were harvested.ConclusionProducers might be satisfied knowing that a feeding program utilizing poultry fat in combination with flaxseed oil and Vitamin E at these levels will not negatively affect carcass composition and may increase FFL.

Effect of feeding Lactobacillus plantarum P-8 on the faecal microbiota of broiler chickens exposed to lincomycin

Poultry and eggs are nutritious and healthy foods that contain high-quality proteins and low levels of fat compared with other meats. Recent studies have shown that poultry performance is closely associated with colonic health. Antibiotics are commonly used in the poultry industry to control diseases and enhance survival rates. However, antibiotic use can also result in host gut dysbiosis and immune dysregulation. Such imbalances compromise poultry health and growth performance. Thus, our study investigated the effect of Lactobacillus (L.) plantarum P-8 on the gut microbiome of chickens co-inoculated with the antibiotic lincomycin. Principal coordinate analysis showed that L. plantarum P-8 treatment shifted the faecal bacterial population structure. At the metagenomic level, the Clusters of Orthologous Groups (COGs) functional categories of P, C, N and A were overrepresented in the probiotic group. Additionally, the relative gene abundances of metabolic pathways involved in flagellar assembly, bacterial chemotaxis, nitrogen metabolism, sulfur metabolism, cofactor and vitamin biosynthesis were also higher in the probiotic group than the control; in contrast genes related to galactose degradation, carbon fixation, multiple sugar transport systems and ribosomes were underrepresented in the probiotic group. Our data suggest that feeding L. plantarum P-8 has the potential to improve metabolic activity and nutrient utilization of poultry. Furthermore, the faecal antibiotic resistomes of the two groups could be separated using principal components analysis, indicating that the probiotic treatment may modulate the intestinal antibiotic resistance gene pool by changing the population structure of the gut microbiota. This study has provided interesting insights into the application of probiotics in the poultry industry.

Evaluation of some nutritional and physicochemical properties of camel meat originating from Chad

Camel meat presents high protein content. It is rich in vitamins and low levels of fat, globally comparable and similar to bovine meat. World production of camel meat has been regularly increasing, mainly in the Central African sub-region doubling during the past two decades. The purpose of this study was to investigate and evaluate some physicochemical and nutritional properties of camel meat by gender and age groups. Fifteen samples of meat were collected from N'Djamena and analyzed in the laboratories of the Centre for Research in Food and Nutrition of Yaounde. The mean pH values were 5.70 and 5.86 for male and female, respectively and there was no significant difference between them. The mean crude proteins and water contents were 15.14, 16.60 and 76.55, 77.53% for male and female, respectively. However, the mean intramuscular total lipids values differed significantly (5.02% and 3.13%) for males and females, respectively. Total ash and dry matter contents were 0.97, 1.03 and 23.45, 22.47% for males and females, respectively. There was no difference in crude proteins, total ash, total lipids and water contents when comparing by age groups. Camel meat from Chad is rich in crude proteins and total minerals. This meat has a high nutritive value and the community should be encouraged to consume it especially as a source of protein. Camel meat has the potential to provide animal proteins and a reliable source of meat which is healthy for human consumption. Key words: Nutritional properties, physicochemical properties, camel meat.

Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability

The chemical composition and content of fatty acids in flaxseed and spelt flour were evaluated. The ratio of ω-6/ω-3 essential fatty acids is also analysed in spelt pasta and pasta with 0, 10, and 20% of flaxseed flour. Flaxseed flour has a better fatty acid profile than spelt flour, with low levels of saturated fat (approximately 8.99 g/100 g of flour) and a high concentration of linolenic acid (57.20 g/100 g of flour) and lower content of linoleic acid (15.98 g/100 g of flour), as well as superior ω-6/ω-3 ratio of 1 : 4. Flaxseed flour in pasta positively contributes to the daily intake of essential fatty acids recommended by nutritionists and the improvement of ω-6/ω-3 ratio. Although a new product is worse in texture quality, it will be acceptable to consumers who want to change their habits related to diet and enrich it with functional components.

Obesity in children: recent NICE guidance

Despite a levelling off in obesity rates, 3 out of 10 children in England aged 2–15 years were either overweight or obese in 2011.1 Seventy-nine per cent of children who...

Colorectal Carcinogenesis in the A/J Min/+ Mouse Model is Inhibited by Hemin, Independently of Dietary Fat Content and Fecal Lipid Peroxidation Rate

BackgroundIntake of red meat is considered a risk factor for colorectal cancer (CRC) development, and heme, the prosthetic group of myoglobin, has been suggested as a potential cause. One of the proposed molecular mechanisms of heme-induced CRC is based on an increase in the rate of lipid peroxidation catalysed by heme.MethodsIn the present work, the novel A/J Min/+ mouse model for Apc-driven colorectal cancer was used to investigate the effect of dietary heme (0.5 μmol/g), combined with high (40 energy %) or low (10 energy %) dietary fat levels, on intestinal carcinogenesis. At the end of the dietary intervention period (week 3–11), spontaneously developed lesions in the colon (flat aberrant crypt foci (flat ACF) and tumors) and small intestine (tumors) were scored and thiobarbituric reactive substances (TBARS), a biomarker for lipid peroxidation was analysed in feces.ResultsDietary hemin significantly reduced colonic carcinogenesis. The inhibitory effect of hemin was not dependent on the dietary fat level, and no association could be established between colonic carcinogenesis and the lipid oxidation rate measured as fecal TBARS. Small intestinal carcinogenesis was not affected by hemin. Fat tended to stimulate intestinal carcinogenesis.ConclusionsContradicting the hypothesis, dietary hemin did inhibit colonic carcinogenesis in the present study. The results indicate that fecal TBARS concentration is not directly related to intestinal lesions and is therefore not a suitable biomarker for CRC.Electronic supplementary materialThe online version of this article (doi:10.1186/s12885-016-2874-0) contains supplementary material, which is available to authorized users.

Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing.

Extrusion of 2 quinoa varieties, Cherry Vanilla and Black (scarified and unscarified) and a mixed quinoa variety, Bolivian Royal (scarified and degermed) were studied for their extrusion characteristics. A corotating twin-screw extruder with a 3 mm round die was used. Feed moisture contents of 15%, 20%, and 25% (wet basis) were studied. The extruder barrel temperature was kept constant at 140 °C and screw speeds were varied from 100, 150, and 200 revolutions per minutes. Process responses (specific mechanical energy, back pressure, and torque) and product responses (expansion ratio, unit density, and water absorption index/water solubility index) were evaluated. The degermed Bolivian Royal showed the highest expansion in comparison to all other varieties, attributed to its significantly low levels of fat, fiber, and protein. The scarified Cherry Vanilla resulted in the lowest expansion ratio. This was attributed to the increase in the protein content from the removal of the outer layer. The results indicate that all the varieties performed differently in the extrusion process due to their modification processes as well as the individual variety characteristics.

Technological and nutritional properties of ostrich, emu, and rhea meat quality

Abstract In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.