Mean Fat Content Research Articles

Biochemical composition influenced by different locations in Uzun pistachio cv. ( Pistacia vera L.) grown in Turkey

Uzun is one of the major pistachio varieties of Turkey. In this study conducted in seven different locations of the Buyuk Menderes River Basin of western Anatolia (Turkey), some biochemical and fruit quality traits were assessed. Biochemical contents such as protein, fat, dry matter and ash contents, unsaturated and saturated fatty acid compositions in this variety were determined based on locations over a period of 2 years. Biochemical composition such as protein, fat, dry matter and ash contents differed significantly by locations ( P < 0.05 ). The mean protein content ranged from 23.2%–31.7%. The mean fat content varied from 46.8%–66.5%. The unsaturated fatty acid composition as percent showed averagely a range of 72.2–75.0 for oleic acid, 11.2–13.1 for linoleic acid, 0.27–0.34 for linolenic acid, 0.21–0.28 for arachidic acid, 0.40–0.43 for gadoleic acid and 0.11–0.14 for behenic acid depending on locations. The saturated fatty acids as percent composed a range of 0.06–0.08 in myristic acid, 8.25–9.52 in palmitic acid, 0.59–0.76 in palmitoleic acid, 0.05–0.07 in heptadecanoic acid and 2.36–3.71 in stearic acid. The contents of saturated fatty acids (palmitic, palmitoleic and stearic) except for myrictic and heptadecanoic acid, and all unsaturated fatty acids (oleic, linoleic, linolenic, arachidic and behenic) except for gadoleic acid also differed significantly by locations ( P < 0.05 ). Consequently, the biochemical composition was significantly affected by different growing areas.

Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: Manufacture and Composition

Eight Cheddar cheeses with 2 levels of calcium (Ca) and phosphorus (P), residual lactose, and salt-to-moisture ratio (S/M) were manufactured. All cheeses were made using a stirred-curd procedure and were replicated 3 times. Treatments with a high level of Ca and P were produced by setting the milk and drawing the whey at a higher pH (6.6 and 6.3, respectively) compared with the treatments with a low level of Ca and P (pH of 6.2 and 5.7, respectively). The lactose content in the cheeses was varied by adding lactose (2.5% by weight of milk) to the milk for high lactose cheeses, and washing the curd for low lactose cheeses. The difference in S/M was obtained by dividing the curds into halves, weighing each half, and salting at 3.5 and 2.25% of the weight of the curd for high and low S/M, respectively. All cheeses were salted at a pH of 5.4. Modifications in cheese-making protocols produced cheeses with desired differences in Ca and P, residual lactose, and S/M. Average Ca and P in the high Ca and P cheeses was 0.68 and 0.48%, respectively, vs. 0.53 and 0.41% for the low Ca and P cheeses. Average lactose content of the high lactose treatments at d 1 was 1.48% compared with 0.30% for the low lactose treatments. The S/M for the high and low S/M cheeses was 6.68 and 4.77%, respectively. Mean moisture, fat, and protein content of the cheeses ranged from 32.07 to 37.57%, 33.32 to 35.93%, and 24.46 to 26.40%, respectively. The moisture content differed among the treatments, whereas fat and protein content on dry basis was similar.

Sire and dam breed effects on fatty acid profiles in the longissimus dorsi muscle and subcutaneous fat of beef cattle

This study investigated the effect of sire and dam breed on the fatty acid profiles of muscle and subcutaneous fat in beef cattle. Seven hundred and ninety-three steer and 222 female progeny derived from mating Angus and Hereford cows to Angus, Hereford, Limousin and Simmental bulls, were slaughtered at around 2 years of age (about 540 kg liveweight). The mean fat content of the longissimus dorsi muscle ranged from 4.6% for the Limousin-sired cattle to 6.0% for the Angus-sired cattle. Breed differences occurred in the majority of fatty acids from the intramuscular fat, but fewer differences were observed from the subcutaneous fat. The Limousin- and Simmental-sired progeny had less (P&lt;0.001) saturated fat and more (P&lt;0.001) unsaturated intramuscular fat compared with the Angus- and Hereford-sired cattle. The Angus and Simmental cattle had more (P&lt;0.001) monounsaturates than the Limousin and Hereford cattle. There were differences (P&lt;0.001) in the level of intramuscular polyunsaturates between all 4 sire-breeds, the Limousin having the highest and Angus the lowest. Simmental progeny had significantly higher levels of polyunsaturated fatty acids, compared with the Hereford-sired progeny, as well as a higher monousaturated : saturated fatty acid ratio. Hereford-sired progeny had a lower (P&lt;0.001) monousaturated : saturated fatty acid ratio in the intramuscular fat. Intramuscular fatty acids were affected by dam breed, with progeny of Hereford cows having a higher percentage of unsaturated fatty acids (P = 0.015), lower saturated fatty acids (P = 0.011), and a higher monousaturated : saturated fatty acid ratio (P = 0.028) than those of Angus cows. There was no effect of dam breed on the totals of the different fatty acid groups in the subcutaneous fat. The subcutaneous fat had higher levels of saturated fatty acids and lower levels of unsaturated and polyunsaturated fatty acids compared with the intramuscular fat. Although the differences reported were generally small, it would seem that there may be scope to utilise these genetic differences to produce meat with more desirable fatty acid characteristics.

Vertebral Bone Mineral Density, Marrow Perfusion, and Fat Content in Healthy Men and Men with Osteoporosis: Dynamic Contrast-enhanced MR Imaging and MR Spectroscopy

To prospectively use hydrogen 1 (1H) magnetic resonance (MR) spectroscopy and dynamic contrast material-enhanced MR imaging to measure vertebral body marrow fat content and bone marrow perfusion in older men with varying bone mineral densities as documented with dual x-ray absorptiometry (DXA). This study had institutional review board approval, and all participants provided informed consent. DXA, 1H MR spectroscopy, and dynamic contrast-enhanced MR imaging of the lumbar spine were performed in 90 men (mean age, 73 years; range, 67-101 years). Vertebral marrow fat content and perfusion (maximum enhancement and enhancement slope) were compared for subject groups with differing bone densities (normal, osteopenic, and osteoporotic). The t test was used for comparisons between groups, and the Pearson test was used to determine correlation between marrow fat content and perfusion indexes. Eight subjects were excluded, yielding a final cohort of 82 subjects (mean age, 73 years; range, 67-101 years) that included 42 subjects with normal bone density (mean T score, 0.8 +/- 1.1 [standard deviation]), 23 subjects with osteopenia (mean T score, -1.6 +/- 0.4), and 17 subjects with osteoporosis (mean T score, -3.2 +/- 0.5). Vertebral marrow fat content was significantly increased in subjects with osteoporosis (mean fat content, 58.23% +/- 7.8) (P = .002) or osteopenia (mean fat content, 55.68% +/- 10.2) (P = .034) compared with that in subjects with normal bone density (50.45% +/- 8.7). Vertebral marrow perfusion indexes were significantly decreased in osteoporotic subjects (mean enhancement slope, 0.78%/sec +/- 0.3) compared with those in osteopenic subjects (mean enhancement slope, 1.15%/sec +/- 0.6) (P = .007) and those in subjects with normal bone density (mean enhancement slope, 1.48%/sec +/- 0.7) (P < .001). Subjects with osteoporosis have decreased vertebral marrow perfusion and increased marrow fat compared with these parameters in subjects with osteopenia. Similarly, subjects with osteopenia have decreased vertebral marrow perfusion and increased marrow fat compared with these parameters in subjects with normal bone density.

A survey on the microbiological quality of Carra, a traditional Turkish cheese

In this study, 50 randomly selected samples of Carra cheese, raw milk cheese, were purchased from different retail markets in the Antakya (Antioch) region and were investigated for microbiological quality and some chemical analyses. In these samples, the numbers of microorganisms were found as follows: total mesophilic bacteria, 1.87 × 10 8 cfu/g; Staphylococcus aureus, 2.51 × 10 3 cfu/g; enterococci, 4.40 × 10 5 cfu/g; Enterobacteriaceae, 5.60 × 10 5 cfu/g; yeast and mould, 4.80 × 10 7 cfu/g; coliform, 1.02 × 10 4 cfu/g; Escherichia coli, 4.27 × 10 3 cfu/g. Salmonella were not detected in any of the samples. Mean moisture, salt and fat contents of Carra cheese were found as 41.26%, 7.82% and 26.77%, respectively. The pH value of the samples varied between 4.53 and 6.32 with a mean of 5.24. The microbiological findings showed the presence of high counts of microorganisms investigated and the poor hygienic quality of Carra cheese.

Comparative milk production potential of Indigenous and Boer goats under two feeding systems in South Africa

The aim of the study was to investigate the milk potential of Boer goat and South African local Indigenous goat does, under intensive and extensive nutritional regimes. Thirty-six Multiparous does (18 Boer and 18 Indigenous) were allocated to intensive (complete diet) and extensive (natural pastures) environmental groups, following kidding. Does were hand-milked twice weekly and the milk production recorded. Body weight changes, milk fat, solid non-fat (SNF), lactose and protein contents of the milk were determined weekly. Overall Boer goat and Indigenous does produced more ( P<0.05) milk under the intensive, compared to the extensive nutritional regime (3.1±1.5 l per day versus 0.8±0.7 l per day and 1.4±1.4 l per day versus 0.7±0.6 l per day for the Boer and Indigenous does, respectively). The intensively reared Boer and Indigenous goat does reached peak lactation earlier (week 5). Level of nutrition had a significant ( P<0.01) effect on milk production, with the intensively fed does producing more milk. The intensive Indigenous does produced milk with the highest mean fat content (7.5±3.2%) at a milk yield of 1.4±1.4 l per day. Milk lactose content tended to decline as the lactation period progressed and milk yield decreased. Milk protein content tended to increase with advancement of the lactation period (mean of 4.2±1.0; 5.0±3.0; 5.0±2.0 and 4.5±2.8% for Boer and Indigenous goats under intensive and extensive environments, respectively). Solid non-fat content was negatively correlated to milk yield. Breed had a significant ( P<0.01) effect on SNF content, with Boer goat does producing a higher SNF. In the intensively maintained groups, feed intake was significantly ( P<0.01) correlated to milk production, irrespective of the breed. Boer goats had the highest mean live weight (45.0±8.7 kg) and also produced the most milk. Principally the Boer goat doe can fulfill the function of providing milk to the rural, poorer communities in South Africa or alternatively be used to upgrade the Indigenous goat for increased milk production—especially under improved nutritional management systems.

Effects of cooking methods on the proximate composition and mineral contents of rainbow trout ( Oncorhynchus mykiss)

The effects of different cooking methods (frying, boiling, baking, grilling, microwave cooking) on proximate composition and mineral contents of rainbow trout ( Oncorhynchus mykiss Walbaum 1792) were determined. Mean moisture, protein, ash and fat contents of raw fish were 73.38±0.015, 19.8±0.035, 1.35±0.012 and 3.44±0.013%, respectively. The changes in dry matter, protein and ash contents were found to be significant for all cooking methods. The increase in fat content of fried samples was found to be significant but not those samples cooked by other methods. The Mg, P, Zn and Mn contents of fish cooked by almost all methods significantly decreased. The Na and K contents in microwave cooked samples increased, the Cu content increased in fried samples. Losses of mineral content in boiled fish were higher than those of fish cooked by other methods. On comparing the raw and cooked fish, the results indicated that cooking had considerable affect on the proximate composition and mineral contents. Baking and grilling were found to be the best cooking methods for healthy eating.

Endocoil magnetic resonance imaging quantification of external anal sphincter atrophy.

Anal function depends on the integrity and quality of the sphincter muscles. The diagnosis of external anal sphincter atrophy on endocoil magnetic resonography has been associated with poor outcome from sphincter repair, although the imaging criteria for atrophy remain unclear. Women with intact sphincters on endosonography and either normal (more than 60 cm H(2)O) (n = 9) or low (n = 16) squeeze pressures had endocoil magnetic resonography and electromyography. The area and fat content of the external anal sphincter and puborectalis were measured on mid-coronal magnetic resonography and images were graded as showing normal, intermediate or advanced atrophy. The definition of the external anal sphincter on endosonography and the thickness of the internal anal sphincter were also assessed. Women with a normal anal squeeze pressure had a larger external anal sphincter cross-sectional area (mean(s.d.) 240(56) versus 193(62) mm(2); P = 0.01) with a lower mean fat content (mean(s.d.) 23(4) versus 30(6) per cent; P < 0.001) than those with low squeeze pressures. There was an overall correlation between squeeze pressure, cross-sectional area (r = 0.32, P = 0.02) and fat content (r = - 0.51, P < 0.001). Patients with a thin (less than 2 mm) internal anal sphincter and/or a poorly defined external sphincter on endosonography were more likely to have atrophy (positive predictive value 74 per cent). : Potential endosonographic markers for external anal sphincter atrophy are suggested, and a visual scale for endocoil magnetic resonographic assessment has been validated.

Multivariate characterization of the fatty acid profile of spanish cookies and bakery products.

The fatty acid compositions of 39 brands of cookies and bakery products were analyzed with special attention to the their trans-fatty acid content. The average contents (percent w/w of the total fatty acids detected) for the different nutritional fractions were as follows: saturated fatty acids (SFA), 49.43% (SD = 17.04); monounsaturated fatty acids (MUFA), 32.87% (SD = 10.94); polyunsaturated fatty acids (PUFA), 12.48% (SD = 11.29); and trans-fatty acids (TFA), 5.20% (SD = 9.30), the mean fat content being 22.7% (SD = 7.4). C18:1t was the predominant trans isomer found in all of the analyzed samples (mean = 4.04, SD = 8.46). Factor analysis performed on the fatty acid profile allowed a meaningful classification of the samples according to the main source of fat employed in their elaboration. Four factors that explained 75% of the total variance were retained. According to the results obtained, the fat used to elaborate the samples was mainly composed of vegetable and animal fat, and only in a few samples were partially hydrogenated vegetable oils used as the main source of fat.

Determination of fat content in fish feed by supercritical fluid extraction and subsequent lipid classification of extract by thin layer chromatography-flame ionization detection

A supercritical fluid extraction (SFE) method employing carbon dioxide with an alcohol modifier was developed to determine fat content in fish feed. Fat content was determined for 14 dry extruded salmon or trout grower feeds with advertised fat contents ranging from 14% to 33% (w/w). Results with the new method were significantly higher than those obtained from Soxhlet extractions (AOCS Method Ba 3–38) with a difference in mean fat content of 1.9% ( P<0.001) and were similar but significantly higher than total fat determinations by acid hydrolysis followed by organic extraction (AOAC Method 922.06) with a difference in mean fat content of 0.3% ( P<0.001). Lipid extracts from the Soxhlet and the SFE methods were classified by thin layer chromatography-flame ionization detection into five lipid classes. Extracts from the SFE method contained a significantly greater amount of phospholipids (15–85%) than extracts from the Soxhlet method ( P<0.001). Advantages of the SFE method over conventional fat determination methods include an increased yield of lipid, shorter analysis times and the absence of hazardous chemicals. The SFE method has the additional advantage over acid hydrolysis methods of estimating total fat content with minimal chemical damage to the lipid extract.

Modified soul: A culturally sensitive process model for helping African‐Americans achieve dietary guidelines for cancer prevention

“Modified Soul” was tested over a 12‐month period with a focus group of 10 African‐American women, recruited through a social services organization serving an urban public housing project. Methods included focus group interviews (n = 4), observations and chemical analysis of traditional (n = 10) and modified soul food cooking practices (n = 10), and sensory evaluation discussions (n = 10). Four quarterly community center taste‐test events were successfully planned and executed by the focus group. Over half of 21 dishes reduced in fat content by the focus group received taste‐test ratings of “very good” from participants (n = 500). Based on AOAC (1984) methods, mean fat contents (grams per 100 g portions) of modified vegetables (n = 4) and meats (n = 7) were reduced by 68% (from 7.7 ± 4.7 to 2.5 ± 1.6) and 49% (from 15.0 + 4.4 to 7.7 ± 4.4), respectively (p < 0.001). Modified Soul has potential for empowering low‐income African‐Americans to reduce diet‐related cancer risk in their communities.

Effect of forage conservation method, concentrate level and propylene glycol on intake, feeding behaviour and milk production of dairy cows

AbstractThe current study was conducted to establish if effects on animal performance due to differences in forage composition resulting from conservation method could be compensated for by increases in concentrate feeding or supplements of a gluconeogenic substrate. Thirty-two Finnish Ayrshire dairy cows were used in a cyclic changeover experiment with four 21-day experimental periods and a 4 ✕ 2 ✕ 2 factorial arrangement of treatments to evaluate the effects of forage conservation method, concentrate level and propylene glycol (PG), and their interactions, on intake, feeding behaviour and milk production. Experimental treatments consisted of four conserved forages offered ad libitum, supplemented with two levels of a cereal-based concentrate (7 or 10 kg/day) and PG (0 and 210 g/day) offered as three meals of equal size. Forages were prepared from primary growths of timothy and meadow fescue swards and ensiled using no additive (NA), an inoculant enzyme preparation (IE) or a formic-acid based (FA) additive or conserved as hay 1 week later. Cows given silage-based diets had higher (P 0·001) forage dry-matter (DM) intakes (mean increase 0·76 kg/day), spent less (P 0·001) time eating and chewing (mean response -159 and -119 min/day, respectively) and produced more (P 0·05) energy-corrected milk (ECM), milk fat and milk lactose (respective mean responses 1·52, 0·098 and 0·033 kg/day) than animals given hay-based diets. Use of an additive during ensiling further improved (P 0·05) silage DM intake, ECM yield and milk protein secretion (mean 0.72, 0.70 and 0.038 kg/day, respectively). Dietary inclusion of PG decreased forage DM intake for hay, IE and FA silage-based diets (mean –0·14, –0·16 and –0·42 kg/day, respectively) but elicited positive responses (mean 0·57 kg/day) for cows given NA silage. Furthermore, PG supplementation had no (P &gt; 0·05) effects on ECM yield or milk protein output but depressed (P 0·05) mean milk fat content from 46·6 to 45·6 g/kg. Increases in concentrate feeding were associated with a reduction in the total amount of time cows spent eating, chewing and ruminating and elicited (P 0·001) mean DM intake, ECM yield, milk fat and milk protein responses of 1·5, 1·62, 0·061 and 0·064 kg/day, respectively. Use of a gluconeogenic substrate or increases in concentrate feeding were unable to compensate for variations in animal performance due to forage conservation method.

Fat content of chips, quality of frying fat and deep-frying practices in New Zealand fast food outlets.

To collect baseline data on the fat content of hot chips, quality (degradation) of cooking fat, deep-frying practices and related attitudes in fast food outlets in New Zealand. To identify the key determinants of the fat content of chips and quality of cooking fat. A nationally representative sample of fast food outlets (n=150, response rate 80%) was surveyed between September 1998 and March 1999. Data collected included a questionnaire, observation of cooking practices and analysis of cooked chips and frying fat. Only 8% of independent operators had formal training in deep frying practices compared with 93% of chain operators. There was a wide range of fat content of chips (5%-20%, mean 11.5%). The use of thinner chips, crinkle cut chips and lower fryer fat temperature were associated with higher chip fat content. Eighty-nine per cent of chain outlets used 6-10 mm chips compared with 83% of independent outlets that used chips > or = 12 mm. A wide range of frying temperatures was recorded (136-233 degrees C) with 58% of outlets frying outside the reference range (175-190 degrees C). As indices of fat degradation, fat acid and polar compound values above the recommended levels occurred in 54% and 5% of outlets respectively. Operators seemed willing to learn more about best practice techniques, with lack of knowledge being the main barrier to change. Deep frying practices could be improved through operator training and certification options. Even a small decrease in the mean fat content of chips would reduce the obesogenic impact of this popular food.

Trap efficiency for Glossina pallidipes (Diptera: Glossinidae) at Nguruman, south-west Kenya.

An incomplete ring of electric nets was evaluated as a means of estimating trap efficiency for Glossina spp. This methodology assumes flies approach the trap directly, and then enter, or leave directly in random directions. These results showed that the ratio of the number of flies intercepted on the outside of the electric nets to the number on the inside was lower than predicted by this single-approach behavioural model. Moreover, an incomplete ring of nets around a trap reduced trap catch more than the model predicted. These inconsistencies were greater early in the day, and greater for females than for males. It is suggested that flies may make several approaches to a trap before entering or departing. This mixes arriving and departing flies on each side of the electric nets. Use of a complete ring of nets around a trap to estimate trap efficiency entails fewer behavioural assumptions. Catches at a complete ring around a trap were compared to catches in a trap without nets, replicated in a cross-over design. The efficiency of an odour baited NG2G trap was estimated to be 58% for males and 37% for females. Biconical traps were much less efficient. Both trap types were less efficient in the early morning, suggesting entry response is temperature dependent. The NG2G trap was more efficient for non-teneral nulliparous females than for other ages. For both trap types there was little difference between mean fat content of approaching and trapped males, but the mean fat content of trapped females was lower than that of approaching females.

Influence of Adjunct Cultures on Ripening of Reduced Fat Edam Cheeses

The influence of four adjunct cultures [Brevibacterium linens (BL2), Lactococcus lactis ssp. diacetylactis, Lactobacillus helveticus (LH212), and Lactobacillus Reuteri (ATCC 23272)] on chemical and sensory characteristics of reduced fat Edam cheese was studied. The aminopeptidase activity of Lactococcus lactis ssp. diacetylactis was higher than that of Lactobacillus helveticus, Lactobacillus reuteri, and Brevibacterium linens, respectively. Mean percent fat and moisture contents of reduced fat cheese were 20.85±0.69 and 42.95±0.43, respectively. Percentage of fat and moisture of full fat control cheese were 30.06±0.78 and 39.11±0.60. Titratable acidity increased in all cheese with aging while pH initially decreased but increased in cheese after 6 mo aging at 7°C. Lactic acid bacteria counts were on average one log higher for reduced fat cheeses than for full fat control cheese and counts decreasing with aging. Free amino acids (FAA) in cheeses increased with aging, and were higher in reduced fat cheeses than in the full fat control cheese. Reduced fat cheeses containing L. helveticus exhibited the highest FAA content. Descriptive sensory panelists (n = 9) did not detect differences among cheeses after 3 and 6 mo ripening, but aged/developed flavors (fruity, nutty, brothy, sulfur, free fatty acid) and sweetness increased between 3 and 6 mo. Expert panelists (n = 6) detected differences in texture quality among the cheeses. Reduced fat control cheeses and reduced fat cheeses with L. helveticus and L. reuteri received the highest texture quality scores. Addition of L. helveticus and Lc. lactis ssp. diacetylactis, as adjunct cultures to reduced fat Edam cheeses increased proteolysis, while the addition of L. helveticus and L. reuteri increased texture quality of cheeses.

Effects of Decreasing Thermophotoperiod on the Eastern Subterranean Termite (Isoptera: Rhinotermitidae)

Eastern subterranean termite, Reticulitermes flavipes (Kollar), workers were exposed to decreasing temperatures and a shift in photoperiod to simulate conditions that are encountered during the fall in eastern Nebraska. Mean water and fat content in termites exposed to a decreasing thermophotoperiod did not differ significantly from controls or laboratory colony termites. Survival was higher for termites subjected to a decreasing thermophotoperiod than for controls. This could be attributed to acclimation to low temperatures or a delayed mortality due to lowered metabolic activity at low temperature. Previously reported data on soil temperatures taken in Lincoln, NE, at a depth of 91.4 cm showed that the temperature rarely went below 0°C. Our results, observations from previous reports of R. flavipes found at depths >100 cm during the winter, and previously determined lower lethal temperatures and supercooling points suggest that successfully overwintering R. flavipes colonies retreat to soil depths where freezing temperatures are not encountered.

Estimation of body fat from anthropometry and bioelectrical impedance in Native American children.

Obesity, as measured by body mass index, is highly prevalent in Native American children, yet there are no valid equations to estimate total body fatness for this population. This study was designed to develop equations to estimate percentage body fat from anthropometry and bioelectrical impedance as a critical part of Pathways, a multi-site study of primary prevention of obesity in Native American children. Percentage fat was estimated from deuterium oxide dilution in 98 Native American children (Pima/Maricopa, Tohono O'odham and White Mountain Apache tribes) between 8 and 11 y of age. The mean fat content (38.4%+/-8. 1%) was calculated assuming the water content of the fat-free body was 76%. Initial independent variables were height, weight, waist circumference, six skinfolds and whole-body resistance and reactance from bioelectrical impedance (BIA). Using all-possible-subsets regressions with the Mallows C (p) criterion, and with age and sex included in each regression model, waist circumference, calf and biceps skinfolds contributed least to the multiple regression analysis. The combination of weight, two skinfolds (any two out of the four best: triceps, suprailiac, subscapular and abdomen) and bioelectrical impedance variables provided excellent predictability. Equations without BIA variables yielded r2 almost as high as those with BIA variables. The recommended equation predicts percentage fat with a root mean square error=3.2% fat and an adjusted r2=0.840. The combination of anthropometry and BIA variables can be used to estimate total body fat in field studies of Native American children. The derived equation yields considerably higher percentage fat values than other skinfold equations in children.

Determination of trans fatty acids and fatty acid profiles in margarines marketed in spain

AbstractTwo gas chromatography (GC) procedures were compared for routine analysis of trans fatty acids (TFA) of vegetable margarines, one direct with a 100‐m high‐polarity column and the other using argentation thin‐layer chromatography and GC. There was no difference (P&gt;0.05) in the total trans 18∶1 percentage of margarines with a medium level of TFA (∼18%) made using either of the procedures. Both methods offer good repeatability for determination of total trans 18∶1 percentage. The recoveries of total trans isomers of 18∶1 were not influenced (P&gt;0.1) by the method used. Fatty acid composition of 12 Spanish margarines was determined by the direct GC method. The total contents of trans isomers of oleic, linoleic, and linolenic acids ranged from 0.15 to 20.21, from 0.24 to 0.99, and from 0 to 0.47%, respectively, and the mean values were 8.18, 0.49, and 0.21%. The mean values for the ratios [cis‐polyunsaturated/(saturated +TFA)] and [(cis‐polyunsaturated + cis‐monounsaturated)/(saturated +TFA)] were 1.25±0.39 and 1.92±0.43, respectively. Taking into account the annual per capita consumption of vegetable margarine, the mean fat content of the margarines (63.5%), and the mean total TFA content (8.87%), the daily per capita consumption of TFA from vegetable margarines by Spaniards was estimated at about 0.2 g/person/d.

Effect of virginiamycin and sodium bicarbonate on milk production, milk composition and metabolism of dairy cows fed high levels of concentrates

Milk production and composition were measured for 63 days in 153 Holstein–Friesian cows offered either 7, 10 or 13 kg/day (as fed) of a rolled, 74% barley/26% lupin grain mixture together with either no feed additive, 300 mg/day of virginiamycin (VM) or 300 mg/day of virginiamycin plus 200 g/day of sodium bicarbonate (VM + NaHCO3). All cows were fed 1 kg/day of a pelleted mineral supplement containing the additives. The cows were grazed as a single herd on perennial ryegrass–subterranean clover pasture with pasture silage available during periods of pasture shortage. Rumen fluid was analysed for pH and volatile fatty acids, blood for plasma glucose, beta-hydroxy-butyrate, urea and D- and L-lactic acid, faeces for dry matter and pH, and both urine and milk for urea and sodium. The incidence of grain bloat in all treatments was low. There was no main effect of dietary additive treatment on grain intake, but at the highest grain level, cows offered VM or VM + NaHCO3 ate more grain than those offered no dietary additive. There were no significant differences between the dietary additive treatments in milk production, milk composition, cell count, liveweight and condition score. Mean daily covariance-corrected yields of milk and protein (kg), and milk protein content (g/kg) respectively, were significantly (P&lt;0.01) greater for cows fed 11 (28.0, 0.86, 30.6) and 14 kg/day (28.7, 0.88, 31.0) of concentrate compared with those fed 8 kg/day (26.4, 0.78, 29.7). Mean milk fat content (g/kg) was significantly (P&lt;0.01) lower in milk from cows fed 14 kg/day (32.0) of concentrate compared with those fed 8 (35.9) or 11 (34.7) kg/day. There were no significant differences between concentrate feeding levels in milk fat yield or milk somatic cell count. Covariance-corrected liveweight and condition score were significantly (P&lt;0.01) higher for cows fed 14 kg/day of concentrate compared with cows fed at the lower concentrate levels. There were no significant interactions between concentrate level and dietary additive for all milk production parameters. No significant differences were recorded between the different levels of concentrate in the concentration of total rumen volatile fatty acids, or in blood plasma concentrations of glucose and L-lactate. The rumen molar proportions of acetate and butyrate were significantly (P&lt;0.01) lower, and propionate and valerate significantly (P&lt;0.01) higher at the higher levels of concentrate offered. The molar ratio of acetate plus butyrate to propionate was significantly (P&lt;0.01) higher in cows fed 8 kg/day of concentrate compared with cows fed 11 and 14 kg/day. It was concluded that the inclusion of virginiamycin, or virginiamycin together with sodium bicarbonate, in high grain rations cannot be recommended for improving milk production in grazing dairy cows already adapted to high levels of barley and lupin grain.

Effect of Emulsifiers and Food Gum on Nonfat Ice Cream

Nonfat ice cream was made with a mix composition of 12% milk SNF, 12% sucrose, 5% corn syrup solids, 3.5% maltodextrin, and 0.25% stabilizer blend. Two emulsifiers at three levels each and one gum at three levels were evaluated in nonfat ice creams. Emulsifiers were 52% α-monoglyceride and 72% α-monoglyceride, and the gum was hydroxypropylmethyl cellulose. A portion of the mix was retained as the control, which contained no emulsifier or additional food gum, and was evaluated in addition to the nine treatments. Mean fat content of the mix was 0.14%, and total solids content was 34.16%. Results indicated differences between treatments in whipability and stability to heat shock; however, there were no differences in meltdown. There was about a 10-μm increase in mean ice crystal size for treatments when compared after 1 and 12 wk of storage. Addition of either emulsifier to nonfat ice cream reduced the mean ice crystal size when compared with the control or gum, which is a major factor in improvement of the texture of nonfat ice cream. The sensory panel preferred the nonfat ice cream with 0.25% added monoglyceride and diglyceride with 72% α-monoglyceride content stabilizer over the control with respect to coarseness and iciness, coldness intensity, and overall body and texture scores.