Mean Fat Content Research Articles

Challenges in providing adequate and reliable nutrition for extremely low birth weight infants.

There is limited data on macronutrient content and its variability in mothers' milk of extremely low birth weight (ELBW) infants. The primary objectives were to determine the mean and the range of macronutrient content in milk from mothers of ELBW infants. A near-infrared milk analyzer was used to measure fat, protein and carbohydrate. Data is presented as mean±SD, median, and minimum/maximum values. Intraclass correlation coefficients (ICC) and linear regression were used to examine differences between repeat analyses. The mean GA and BW of infants were 25.6±1.9 weeks and 678.6±78.6g respectively. The mean caloric content of 212 milk samples (10 infants) was 20.1±5.4 cals/oz. The mean fat, protein and carbohydrate content were 3.2±1.8, 1.6±0.5g% and 8.0±0.8g% respectively. Large subject to subject and day to day variations were observed. The range of calories, fat, protein and carbohydrate content were 10.4-42.3 cals/oz, 0.2-14.1, 0.6-3.3 and 6.4-13.7g% respectively. Nearly half of all samples had 17 or less cals/oz and 10% had 15 or less cals/oz. There were no significant differences between repeat readings on a single sample. Standard fortification in presence of significant variation in macronutrient and caloric content of mother's milk can lead to large day to day variation in macronutrient and caloric intake of ELBW infants. Clinical significance of variable intake from one day to another in infants at high risk of NEC and growth failure is unclear and needs further study.

Composition, functional and nutritional quality of marama (Tylosema esculentum) storage root.

Marama root is known to be the major source of nutrition for the first settlers (the Herero, Tswana and Khoisan people) of Sub-Sahara Africa, but it is not yet domesticated. The potential of Marama (Tylosema esculentum) root in food and nutrition security may pave way for the domestication of the plant in Sub-Saharan Africa. Marama storage roots collected from two locations, Omipanda and Okomumbonde in Namibia were analysed and compared to commercial potato and waxy potato tuber as well as sweet potato root. Fresh weight (FW) marama roots had mean water content, crude protein, fat, ash, and starch content of about 866, 24, 2, 22, and 56g/kg root, respectively. Marama root showed higher total soluble solids (4.3°) compared to potato, waxy potato and sweet potato. The swelling index (3g/g) and water absorption capacity (1.5g/g) of marama root were close to those of sweet potato, but lower than those of the potato and waxy potato. The soluble and insoluble dietary fibre of marama root (4.8, and 15%, db, respectively) were higher than those of the commercial potatoes; and the in vitro- starch digestibility of marama root was close to those of potatoes. Marama root has potential as prebiotic and its food value is similar to sweet potato in functional properties and nutritional composition. The high soluble solids of marama root can enhance the energy density of complimentary food, but will require compositing with high protein legume flour. There is a prospect of a protein-energy dense composite flour from a blend of the bean and root.

Belly flap from Norwegian spring-spawning herring (Clupea harengus L.): A potentially new product with high content of vitamin D, EPA and DHA

Processing Norwegian spring-spawning herring (NSSH) yields large amounts of rest raw material which currently is used mainly for production of fish oil and fish meal for feed in aquaculture. However, belly flaps from NSSH might be a profitable resource as a food product. This study investigates the nutritional composition of the belly flaps.NSSH was harvested in the main season between September and February. Chemical analyses of fatty acids, protein and vitamin A and D in belly flaps were conducted.Belly flaps from NSSH had a mean fat and protein content of 32.3 ± 6.9 g/100 g and 12.6 ± 0.9 g/100g, respectively. Mean vitamin D level was 53.5 ± 8.5 μg/100 g and mean eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) levels were 2.0 ± 0.8 g/100g and 2.3 ± 1.0 g/100g, respectively. Belly flap from NSSH contains twice the amount of vitamin D, EPA and DHA compared to NSSH fillet. There were large seasonal variations in the amount of both vitamin D, EPA and DHA. Mean level of vitamin A was 45.0 ± 8.9 μg/100 g. Belly flap from NSSH is a potential product for human consumption with a high nutritional value.

Hyperglycemia-stimulating diet induces liver steatosis in sheep

Hepatic steatosis is strongly associated with chronic liver disease and systemic metabolic disorder. Adipose lipolysis is a recognized principal source of intrahepatic fat in various metabolic disorders, including non-alcoholic fatty liver disease. We hypothesized that, in the premorbid state, hepatic de novo lipogenesis (DNL) driven by excess carbohydrates abundance might play a more significant role. We employed a novel nutritional model in sheep of two distinct carbohydrates abundances. During 4 months of the dietary treatment, lambs were monitored for metabolic and terminal liver parameters. Lambs grown on the high-calorie (HC) diet were consistently more hyperglycemic and hyperinsulinemic than lambs grown on the lower-calorie (LC) diet (P < 0.0001). As a result, the HC lambs developed systemic- (HOMA-IR of 7.3 vs. 3.1; P < 0.0001), and adipose- (ADIPO-IR of 342.7 vs. 74.4; P < 0.0001) insulin resistance, significant adiposity (P < 0.0001), and higher plasma triglycerides (P < 0.05). Circulating leukocytes in the HC lambs had higher mRNA expression levels of the proinflammatory markers CCL2 (P < 0.01) and TNF-alpha (P < 0.04), and IL1B trended higher (P < 0.1). Remarkably, lambs on the HC diet developed substantial liver steatosis (mean fat content of 8.1 vs. 5.3% in the LC group; P < 0.0001) with a higher histological steatosis score (2.1 vs. 0.4; P < 0.0002). Hepatic steatosis was most-strongly associated with blood glucose and insulin levels but negatively correlated with circulating fatty acids—indicating a more significant contribution from hepatic DNL than from adipose lipolysis. Sheep may prove an attractive large-animal model of fatty liver and metabolic comorbidities resulting from excess carbohydrate-based energy early in life.

Investigation of Quality and Cooking Traits Diversity in a Global Common Bean Germplasm

Common bean is a nutrient?dense food legume serving a source of food for millions of people all over the world. Quality and cooking traits are considered important criteria for the success and appealability of any crop cultivars to the end-users. In this study, we aimed to explore the cooking and quality-related traits diversity in a world common bean germplasm originated from 10 countries of world. A good range of variations were observed for all studied traits and mean fat, starch and fiber contents were 1.65 %, 42.96% and 9.23%, respectively. Genotype-140 reflected higher swelling capacity, swelling index, hydration capacity, hydration index, seed density and lesser cooking time. Correlation analysis was performed and hydration capacity showed highly significant and positive correlation with hydration index, swelling capacity and swelling index. Principal component analysis (PCA) was performed and 1st five PCs accounted a total of 78.14% variations. Biplot analysis resulted a total of 51.01% variations and studied germplasm was divided on the basis of cooking and quality traits. Constellation plot divided the studied germplasm into two main clustered A and B on the basis of moisture, swelling capacity, seed density and cooking time. Genotype-39 and genotype-20 were found distant for fat contents, while genotype-24 and genotype-120 for starch contents. Therefore, these genotypes are recommended as parents for common bean breeding regarding fat and starch contents. Moreover, genotype-140 showed minimum cooking time, it should be also used as a candidate parent to develop common bean cultivars requiring lesser cooking time to save time and energy. We believe that results presented herein will be very helpful for common bean breeding community interested in quality and cooking traits.

Production, Handling, Traditional Processing Practices and Quality of Milk in Kembata Tembaro Zone Milk Shed Area, Southern Ethiopia

The study was conducted in Kembata Tembaro zone, kdida Gamela and kachabira woredas, of the southern Regional State with the objectives of: to assess the milk production systems, traditional milk handling and processing practices and determine the compositional and microbiological quality of milk produced at smallholder farmers’ level. A single-visit-multiple-subject formal survey was used to collect data. A total of 150 households (75 from each woreda) were individually interviewed. All respondents reported that they wash hands and milk vessels before milking cows. However, the overall milking hygienic practice followed by the farmers in the area is poor. Ensira is the major container used for milking and storing dairy products in the study area. All the respondents (100%) in Kedida and 93.3 percent in kachebirra use Ensira for milking. With regard to churning, the majority of the respondents (98.7%) in Kedida use Ensira churn while 76.32 percent in Kachebirra use clay pot churn. Terminalia brownie and Acacia spp. are the most frequently used plant species for smoking milk vessels in the study area. The major constraints to milk production in the study area lack of milk collection centers/ lack of market, and poor quality milk products to be the major problems of the traditional milk processing practices. Only two dairy cooperatives were identified in kedida woreda; whereas there is no dairy cooperative in Kachebra woreda. lack of cooling facilities coupled with lack of electric power supply are the major constraints encountered at the dairy cooperatives. The overall mean fat, protein, total solids, ash and solids-not-fat (SNF) contents of local cows’ milk produced in the study area were 4.71, 3.25, 13.47, 0.73 and 8.78 percent, respectively. Whereas, the overall mean fat, protein, total solids, ash and SNF contents of crossbred cows’ milk were 4.14, 3.45, 13.15, 0.70 and 8.96 percent, respectively. The overall mean total bacterial count, coliform count and percent lactic acid of milk produced in the study area were 7.58±0.09 log10 cfu/ml, 4.49±0.11 log10 cfu/ml and 0.23%±0.01, respectively. The overall mean of the predicted probabilities of clot-on-boiling and alcohol tests were 0.23±0.12 and 0.51±0.11, respectively. the microbiological quality of milk produced by individual farmers and by the dairy cooperatives in the study area was poor and this call for scrupulous hygienic measures during production and handling of milk and milk products in the study area.

Genetic parameters of colostrum traits in Holstein dairy cows

The main objective of this study was to assess the genetic background of colostrum yield and quality traits after calving in Holstein dairy cows. The secondary objective was to investigate genetic and phenotypic correlations among laboratory-based and on-farm-measured colostrum traits. The study was conducted in 10 commercial dairy herds located in northern Greece. A total of 1,074 healthy Holstein cows with detailed pedigree information were examined from February 2015 to September 2016. All cows were clinically examined on the day of calving and scored for body condition. All 4 quarters were machine-milked, and a representative and composite colostrum sample was collected and examined. Colostrum total solids (TS) content was determined on-farm using a digital Brix refractometer. Colostrum fat, protein, and lactose contents were determined using an infrared milk analyzer, and energy content was calculated using National Research Council (2001) equations. Dry period length (for cows of parity ≥2), milk yield of previous 305-d lactation (for cows of parity ≥2), age at calving, parity number, season of calving, time interval between calving and first colostrum milking, and milk yield were recorded. Each trait (colostrum yield and quality traits) was analyzed with a univariate mixed model, including fixed effects of previously mentioned factors and the random animal additive genetic effect. All available pedigrees were included in the analysis, bringing the total animal number to 5,662. Estimates of (co)variance components were used to calculate heritability for each trait. Correlations among colostrum traits were estimated with bivariate analysis using the same model. Mean percentage (±SD) colostrum TS, fat, protein, and lactose contents were 25.8 ± 4.7, 6.4 ± 3.3, 17.8 ± 4.0, and 2.2 ± 0.7%, respectively; mean energy content was 1.35 ± 0.3 Mcal/kg and mean colostrum yield was 6.18 ± 3.77 kg. Heritability estimates for the above colostrum traits were 0.27, 0.21, 0.19, 0.15, 0.22, and 0.04, respectively. Several significant genetic and phenotypic correlations were derived. The genetic correlation of TS content measured on-farm with colostrum protein was practically unity, whereas the correlation with energy content was moderate (0.61). Fat content had no genetic correlation with TS content; their phenotypic correlation was positive and low. Colostrum yield was not correlated genetically with any of the other traits. In conclusion, colostrum quality traits are heritable and can be amended with genetic selection.

Effect of eugenol, neridol and piperine feed supplement on the thigh muscle fat profile of broiler chickens

The purpose of this study was to investigate of the broiler chicken thigh muscle fat profile after feeding a commercial supplement based on eugenol, nerolidol and piperine applied in feeding mixtures. Broiler chickens Ross 308 were reared in a pen equipped with a straw deep litter and placed into 2 groups. One group was designated as control and the second as experimental. Difference between control and experimental groups was in using of feed supplement in experimental feeding mixtures. Experimental supplement is a commercial powder product which was used in an amount of 10 g per 100 kg of feeding mixtures. Chickens of body weight of 1800.0 g were selected from each group, human killed and technologically processed to carcass. Samples were measured according to Fourier Transform Infrared Spectroscopy (FTIR) using the Nicolet 6700 instrument. Infrared area near middle was chosen for determining fat and fatty acids. Mean fat content was found slightly higher value 1.53 g.100g-1 in experimental group opposite 1.49 g.100g-1 in control group showing no statistically significant difference (p &gt;0.05). Ratio among saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) was 4.24:5.89:1 in experimental group and 3.75:5.13:1 in control group. Omega-3 PUFAs content was reached 0.54% in experimental group and 0.58% in control group showing no statistically significant (p &gt;0.05). Near-perfect correlation was found between total PUFAs and omega-6 PUFAs as well in the experimental group and control group showing linear, positive and statistically significant relation (p &lt;0.01, p &lt;0.001). Ratio between omega-3 and omega-6 PUFAs was statistically significant (p &lt;0.05) closer in experimental group 1:14.65 opposite ratio 1:16.78 in control group. Conclusion: comparable fat profile in the thigh muscle was achieved, showing no statistically significant difference (p &gt;0.05), in addition to the correlation between total PUFAs and omega-6 PUFAs, which was statistically significant in control (p &lt;0.001) and experimental groups (p &lt;0.01), and statistically significant (p &lt;0.05) closer relation between omega-3 and omega-6 PUFAs in experimental group.&#x0D;

The Potential of Lindur Fruit Flour (Bruguiera Gymnorrhiza) in Reducing Oil Absorption of Milkfish Nugget during the Deep Frying Process

Milkfish Nugget is a processed fish product using minced milkfish. The ingredients of making nuggets milkfish are flour and spices. However, flour tends to absorb a lot of oil during the frying process. Lindur fruit flour is a semi-finished material which contains hydroxyl and amylopectin groups that can possibly be used as a solution to the problem. The concentration of lindur flour added to each treatment are 0%, 15%, 20%, and 25%. The tests were carried out by testing the fat content of milkfish nuggets and organoleptic. The results revealed that the addition of lindur flour significantly affect the fat content (p <0.05). The treatment of adding 0% lindur flour has a mean fat content of 6.75%, while the highest addition of lindur flour was at 25% which produced a mean fat content of 3.72. Organoleptic test consisted of 5 aspects, namely appearance, odor, taste, and texture. The results indicated that the most preferred product was with the addition of 15% lindur fruit flour.

Effect of Duration and Temperatur Breastmilk Storage and The way of Diluting Breastmilk on Protein and Fat Levels in Breastmilk

Exclusive breastfeeding is the best method of nutrition for infant to grow and develop. Changes in social often make women become to work increased from 50.77% (2016) to 50.89% (2017), so they think there is no time to give exclusive breastfeeding to her baby. But with the storage of breast milk, the baby will still get breast milk when the mother is at work. This study aims to determine the effect of duration and temperature of breastmilk as well as how to dilute frozen milk to protein and fat levels. The design of this study was one group pretest-posttest design with the pre experimental study. The data were analyzed by using T-dependent test. The sample of this study is breast milk obtained from 5 breastfeeding mothers in the work area of LubukBuaya Public Health and Laboratory Animal Biotechnology of Andalas University in July in 2017 to May in 2018.There was significant decrease mean of protein and fat content in breastmilk during 5 days storage at refrigerator that mean of protein content 0,50±0,44 g/dL and fat content 2,57±0,45 g/dL statistically (p&lt;0,05). There was no significant decrease in the mean of protein and fat content in breast milk, which was dissolved in refrigerator and warm water is average protein content 0.89±0.46 g/dL and mean fat content 3.21±0.19 g/dL, direct melted breastmilk with mean of protein content is 0.91±0.52 g/dL and mean of fat content is 3.05±0.25 g/ dL statistically (p&gt;0.05). The conclusion, there is no effect of protein and fat content in breast milk storaged for 4 hours in the room temperature, 14 days in freezer (-15 C), 28 days in freezer (-18 C) and how to dilute frozen milk. But there is adecrease on the levels of protein and fat in breast milk in 5-day storage in the refrigerator.

EFFECT OF INFRARED THERMAL PRE-TREATMENT OF SESAME SEEDS (SESAMUM INDICUM L.) ON OIL YIELD AND QUALITY

The aim of the study was to determine the effect of thermal infrared treatment of Indian sesame seeds (Sesamum indicum L.) on the yield and quality of extracted oil. The infrared radiation treatment of the seeds was applied for 30s, 60s, 90s, 120s, and 150s at a temperature of 180oC. The mean moisture and fat content in the seeds was 7,46 and 45,61%, respectively. The extracted oil was assessed in terms of the hydrolysis degree (AV), primary oxidation degree (PV), oxidative stability in the Rancimat test, and content of carotenoid and chlorophyll pigments. Additionally, the composition and percent content of fatty acids in the oil pressed from the seeds were evaluated prior to the thermal treatment. The study has shown that the infrared thermal treatment of sesame seeds contributed to an increase in the oil extraction efficiency, compared to the control sample. The highest increase in the oil yield was found in the case of seeds heated for 120s. Simultaneously, there was a reduction of the quality of these oils accompanied by increased oxidative stability. The induction time in oils extracted from infrared-treated seeds increased gradually together with the increase in the length of the heating process. The longest induction time (9,53 h) was noted in sesame oil obtained from seeds heated for 150s.

Quality Assessment of Nutritional Value and Safety of Different Meat

Objective: Study aimed to evaluate the chemical composition and the microbiological quality of mutton, beef and camel meat. Methods: A total of 30 musculus Biceps femoris muscles (breed: Egyptian sheep, cattle; camel: male, one-day postmortem, muscle pH: 5.75-5.95, 250 g weight) were purchased from Ismailia city abattoir. The mean moisture, fat, protein and ash content for mutton were 73.4, 3.2, 22.3 and 1.1 respectively, for beef meat were 68.5, 12.2, 18.1 and 1.3 respectively and for camel meat were 75.8, 1.7, 21.3 and 1.2. Results: Meat chemical compositions of mutton and camel were significantly higher (P<0.05) than recorded for beef meat. The mean values of aerobic plate count for of mutton, beef and camel meat were 6.0, 5.6 and 4.5 Log CFU/g respectively. The mean values of total proteolytic counts for of mutton, beef and camel meat were 4.5, 3.5 and 3.2 Log CFU/g respectively. The mean values of total lipolytic counts for of mutton, beef and camel meat were 4.4, 4.0 and 2.2 Log CFU/g. respectively. The total yeast and mold counts were significantly higher (P<0.05) in mutton followed by beef then camel meat. Conclusion and recommendation: The results of this study recommend that more stringent inspection and regular supervision and/or monitoring of hygiene practices in the abattoir to ensure production of good quality meat of high nutritive values.

Nutritional and functional properties of fishmeal produced from fresh by-products of cod (Gadus morhua L.) and saithe (Pollachius virens).

Fresh by-products of whitefish such as cod and saithe is processed to fishmeal (FM) on-board seagoing Norwegian trawlers. The aim of this study was to document the properties of whitefish FM (WFM) protein with respect to, physicochemical and bioactive properties. Analysis of the proximate composition of representative seasonal WFM batches show that the production is robust without much variance. The mean protein (61.9 ± 1.2), fat (8.9 ± 1.1%), moisture (5 ± 1.2%) and ash content (22.4 ± 0.8%), reflect the use of lean and bony raw-material. The WFM has a low content of free amino acids (0.7%) and biogenic amines (< 1000 mg/kg) that confirm the high quality and freshness of the raw material. Amino-acid analysis identified the presence of all nutritionally essential amino acids. The WFM physicochemical properties was comparable to soy-bean meal (SBM) by analysis of solubility, water-holding capacity (WHC), the emulsion stability (ES). Proteolytic degradation of the WFM was used to demonstrate the presence of bioactive peptides with inhibiting activity against angiotensin-converting enzyme (ACE) activity, in vitro. Taken together, WFM produced from fresh by-products is an excellent protein source with attributes of interest beyond the aquafeed-market.

COMPARAÇÃO DA COMPOSIÇÃO GENÉTICA GIROLANDO NA PRODUÇÃO DE LEITE A PASTO

The objective of the present study was to compare the accumulated milk production up to 305 days (P305), mean fat content (TGM) and mean protein (TPM) of crossbred females of the genetic compositions (CG) 1/2 HOL, 3/4 HOL and 5/8 HOL in a grass-fed milk production system. Data were collected from first and second lactation animals at Fazenda São Caetano. The bi-crossbred animals 5/8 HOL performed better than 3/4 HOL and F1. The 3/4 were higher than 1/2 HOL for P305. The production of solids had no influence on GC.

The effects of breeding season and habitat on the biochemical composition and energy content of the Liza aurata fillet (Teleostei: Mugilidae)

The present study was conducted to examine the relationship between the biochemical composition and energy content of the golden gray mullet ( Liza aurata ) fillet and its breeding season and habitat in the southern coast of the Caspian Sea. A total of 100 adult golden gray mullet were caught from 10 sites in various coastal areas (wetland and deltaic) during the spring and fall. The fish bioassay results showed the highest weight and total length to have been detected in Anzali (the eastern part of the wetland mouth) and the lowest in Hojanepes (before Gorganroud delta). A significant increase was noticed in the protein content of the fish in the eastern regions of the deltas' and wetlands' mouth compared to the west coast. Based on the results, the season and the living environment affect the total length, weight, protein, fat and water content of the fish, and the differences in these variables are significant. The fat content of the fish body is highly influenced by the changes in the breeding season. The mean protein, fat, water, ash and energy content of golden gray mullet of the southern coast of the Caspian Sea was 22.33, 3.08, 77.76, 1.40% and 649.71kJ per 100g of fillet respectively. Golden gray mullet fillets contained lower amounts of fat, protein and energy during the fall (i.e. the breeding season) than during the spring.

Effects of lactation month and season on test-day milkyield and milk components in Holstein cows

This study aims to determine the correlations between the test-day milk yield (TDMY) and the fat and protein content as well as the fat and protein yields in Holstein dairy cows and to investigate the effects of lactation period and sampling season on these parameters. The study material consists of 1.380 records of a total of 151 head of Holstein dairy cows raised on a private farm in Samsun province. In the study, the mean TDMY, fat content, protein content, fat yield and protein yield were recorded as 20.6±5.10 kg, 3.97±0.734%, 3.23±0.276%, 0.81±0.210 kg and 0.66±0.160 kg, respectively. The effects of lactation period and sampling season on the TDMY, fat content, protein content, fat yield and protein yield were found statistically significant (Pis less than 0.01). Statistically significant negative correlations were determined between the TDMY and the fat and protein content, but positive and statistically significant (Pis less than 0.01) correlations between the TDMY and the fat and protein yields. In conclusion, it might be stated that the effects of lactation period and sampling season should also be taken into account to improve milk yield and milk components.

Quality and safety assessment of sun dried meat product (kundi) from Ibadan, Oyo state, Nigeria

AbstractThis study was carried out to assess the quality and safety assessment of sun dried meat product (kundi) from markets in Ibadan, Oyo State, Nigeria. Sun dried meat (kundi) (50) samples were collected from ten major markets in Ibadan. The samples were analyzed for the proximate composition, rancidity indices and the presence of aflatoxigenic fungi and mycotoxins. The results revealed that the mean moisture, protein, fat, crude fiber, ash and carbohydrate contents (%) of fried fish samples ranged from 10.23 ± 0.11 to 12.63 ± 0.16, 61.98 ± 1.10 to 64.47 ± 1.68, 9.76 ± 0.10 to 12.27 ± 0.17, 0.92 ± 0.04 to 1.37 ± 0.09, 0.98 ± 0.02 to 1.76 ± 0.09 and 10.24 ± 0.12 to 13.94 ± 0.17 respectively. The values of PV (meq peroxide/kg), FFA (%), TBA (mg Mol/kg), TVB-N (mg N/kg) and trimethylamine value (mg N/kg) and were in the range of 17.23 ± 0.20–19.94 ± 0.33, 2.91 ± 0.13–3.90 ± 0.20, 2.07 ± 0.11–2.96 ± 0.19, 15.97 ± 0.21–18.74 ± 0.30 and 1.93 ± 0.10–2.91 ± 0.19. A total of nine fungal strains including: Aspe...

Quality attributes, polycyclic aromatic hydrocarbon, and heavy metal profile of traditional drum-smoked Guinean barracuda fish from Lagos State, Nigeria

ABSTRACTThis study was carried out to assess the quality attributes, polycyclic aromatic hydrocarbon (PAH), and heavy metal profile of traditional drum-smoked Guinean barracuda fish from Lagos State, Nigeria. Fresh Guinean barracuda fish (60) samples were obtained from 20 different fish-processing centers. The fresh fish samples were smoked with traditional drum kiln. The fresh and smoked fish samples were analyzed for proximate composition, quality indices (peroxide value (PV), thiobarbituric acid (TBA), total nitrogen base-nitrogen (TVB-N), trimethylamine acid (TMA), and free fatty acid (FFA)), PAH, heavy metals, and microbiological (coliform, fungi, Listeria monocytogenes (LM), Salmonella paratyphi (SP), and Staphylococcus aureus (SA)) analyses. The results revealed that the mean moisture, protein, fat, crude fiber, ash, and carbohydrate contents of traditional drum-smoked fish samples were in the range 10.93–14.15%, 51.97–60.96%, 11.34–15.99%, 1.74–2.99%, 1.12–1.56%, and 7.70–17.99%, respectively. The values of PV, FFA, TBA, TVB-N, and TMA were in the range of 8.21–10.19 meq.peroxide/kg, 1.13–1.80%, 1.03–1.19 mgMol/kg, 17.29–19.36 mgN/kg, and 2.12–2.68 mgN/kg, respectively. The results of PAH compounds in the traditional drum-smoked fish samples showed that 10 of the 16 PAH compounds detected were above the 5.0 µg/kg B(α)P maximum permissible levels stipulated by EU Regulation 1881/2006. The concentrations of Hg, Pb, Cd, and Cr in the smoked fish samples ranged from 0.001 to 0.0027 µg/g, 0.0013 to 0.0028 µg/g, 0.0014 to 0.0028 µg/g, and 0.0621to 0.0796 µg/g, respectively. The results of microbiological analysis revealed the presence of LM and SA in the traditional drum-smoked fish samples. The study concluded that traditional drum-smoked fish may constitute higher risks (chemical and microbiological) and public health concerns to consumers.

Proximate and fatty acid composition of zebra (Equus quagga burchellii) muscle and subcutaneous fat.

The meat from African game species is healthy, naturally produced and increasingly popular with consumers. Among these species, zebra (Equus quagga burchellii) are growing in number in South Africa, with the meat from surplus animals holding potential to contribute to food security and economic stability. Despite being consumed locally and globally, little information exists on the composition of zebra meat. This study aimed to determine the proximate composition of zebra meat as well as the fatty acid composition of the intramuscular (IMF) and subcutaneous (SCF) fat. Zebra longissimus lumborum muscle was shown to have a high mean protein content (22.29 g per 100 g) and low mean fat content (1.47 g per 100 g). High proportions of polyunsaturated fatty acids (PUFAs) were found in the IMF (41.15%) and SCF (37.71%), mainly comprising α-linolenic (C18:3n-3) and linoleic (C18:2n-6) acids. Furthermore, the IMF and SCF had favourable PUFA/saturated fatty acid ratios (>0.4) and omega-6/omega-3 ratios (<4), indicating that both components are healthy lipid food sources. This study has shed new light on the nutritional value of zebra meat, which will not only be important for food product labelling, nutritional education and incorporation into food composition databases, but will also be indispensable for marketing and export purposes. © 2016 Society of Chemical Industry.

Unhealthy Fat in Street and Snack Foods in Low-Socioeconomic Settings in India: A Case Study of the Food Environments of Rural Villages and an Urban Slum

ObjectiveTo describe the food environment in rural villages and an urban slum setting in India with reference to commercially available unbranded packaged snacks and street foods sold by vendors, and to analyze the type and quantity of fat in these foods. DesignCross-sectional. SettingTwo low-income villages in Haryana and an urban slum in Delhi. ParticipantsStreet vendors (n = 44) were surveyed and the nutritional content of snacks (n = 49) sold by vendors was analyzed. Main Outcome MeasuresVendors' awareness and perception of fats and oils, as well as the type of snacks sold, along with the content and quality of fat present in the snacks. AnalysisDescriptive statistics of vendor survey and gas chromatography to measure fatty acid content in snacks. ResultsA variety of snacks were sold, including those in unlabeled transparent packages and open glass jars. Mean fat content in snacks was 28.8 g per 100-g serving in rural settings and 29.6 g per 100-g serving in urban settings. Sampled oils contained high levels of saturated fats (25% to 69% total fatty acids) and trans fats (0.1% to 30% of total fatty acids). Conclusions and ImplicationsInterventions need to target the manufacturers of oils and fats used in freshly prepared products to improve the quality of foods available in the food environment of low-socioeconomic groups in India.