Polyunsaturated Saturated Fatty Acid Research Articles

Effect of rosemary and thyme extracts on the fatty acid profile, lipid oxidation, quality and some fat health related indices of chicken burger

The current study aimed to include natural ingredients (rosemary and thyme extracts, as well as a combination of them) in the formulation of chicken burgers in an attempt to improve their fatty acid profile, lipid oxidation, quality and some fat health related indices. Four batches of chicken burgers were manufactured: product 1: control burger, product 2: burger fortified with rosemary extract, product 3: burger fortified with thyme extract, product 4: burger fortified with rosemary and thyme extracts. The samples were analyzed for their chemical characteristics (moisture, ash, fat, protein, and carbohydrates), fatty acid profile, thiobarbituric acid reactive substances (TBARS) to determine lipid oxidation, and nutritional quality of chicken burger by calculating the atherogenic and thrombogenic indices, polyunsaturated fatty acid/saturated fatty acid (PUFA/SFA) ratio, and omega-6 / Omega-3 (ω 6/ω 3) fatty acid ratio. The results showed that the incorporation of extracts in the chicken burger caused a significant decrease in the percentage of trans-fat from 0.06 to 0.02 and atherogenic (AI) and thrombogenic (IT) indices from 0.30 to 0.26 and from 0.79 to 0.72, respectively. A non-significant decrease in saturated fatty acid (SFA) from 27.33 to 27.23was noted. However, a significant increase in the levels of polyunsaturated fatty acid (PUFA) from 15.36 to 19.67, monounsaturated fatty acid (MUFA) from 47.28 to 48.88, ω 6/ω 3 ratio from 13.49 to 15.85, and PUFA/SFA ratio from 0.56 to 0.72 in chicken burger was observed. Whereas addition of the extracts had a variable influence on the sensory characteristics of the freshly prepared and stored burgers. It was concluded that the fortification of chicken burger with rosemary and thyme extracts improved the nutritional and quality properties and gives a desirable change in sensory evaluation. Key words: Rosemary extract, Thyme extract, Fatty acid profile, Health indices

Effect of Boiling on Chemical Composition of Small Brown Snail (Cornu aspersum aspersum) Meat

Abstract The aim of this study was to assess the changes occurring as a result of boiling (100°C, 1 h) small brown snail (Cornu aspersum aspersum) meat in relation to its proximate composition, calcium, phosphorus and cholesterol content, as well as the profile of fatty acids and nutritional quality indices of the lipids. This species of snail was selected for research because it is currently of the greatest economic importance among edible terrestrial snails. It was hypothesized that the cooking effect may be different for foot and visceral sac. Samples for the research were collected from 6 populations bred on experimental fields of the National Research Institute of Animal Production in balice (Poland). The foot and the visceral sac, the edible parts of the snail species under investigation, were analysed separately, raw and boiled in water. The results were then compared to analogous studies carried out by other authors on beef, pork and poultry. It was found that in the visceral sac of Cornu aspersum aspersum the shares of dry matter, crude protein, fat, ash, calcium and phosphorus were greater than those in the foot (P<0.05), both in the raw and boiled material, whereas the cholesterol content was higher in the foot (P<0.05). Generally, especially in the foot, the heat treatment elevated the levels of the afore-mentioned quantities, yet the increases were not always statistically significant. Boiling the snail meat caused moderate changes in the fatty acid composition. The profile of the fatty acids and the nutritional quality indices of the foot fat were more advantageous than those in the visceral sac. In both parts of the snail carcass, the polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) ratio substantially exceeded the minimum value of 0.45 recommended by the British Department of Health. However, the n-6/n-3 ratio was too high, exceeding the maximum recommended level of 4.0 twofold and as much as threefold in the case of the foot and the visceral sac, respectively. In the foot, due to boiling, an increase of the share of sfa and monounsaturated fatty acids (MUFA) was observed, while PUFA, n-6 and n-3 decreased. In the visceral sac, the changes were less pronounced with a slight decrease of the share of sfa and PUFA, and an increase of MUFA. Therefore, in the foot, boiling worsened the PUFA/SFA ratio, the nutritive value index (NVI = (C18:0 + C18:1) / C16:0) and dietary fatty acids having a desirable neutral and hypocholesterolemic effect in humans (DFA = Σ MUFA + Σ PUFA + C18:0), but in the visceral sac these indices practically did not change. On the whole, the trends of the changes in terms of chemical composition due to boiling found in the small brown snail meat are similar to those after heat treatment of meat from popular farm animals, but the ranges of the changes differ.

Effect of rice bran crude lecithin blended diet on rumen ecology, metabolic profile, and milk fat indices affecting human health

AbstractTwo experiments are conducted to find out the effect of rice bran crude lecithin on rumen ecology, milk fat quality, metabolic indices, and leptin (LEP) gene expression. In first experiment, 12 crossbred calves are randomly divided into two groups, that is, RBCL‐0 and RBCL‐6, and they are fed wheat straw based diet with concentrate mixture containing 0% RBCL (CM1) and 6% RBCL (CM2), respectively, for 120 d for rumen fermentation study. Ruminal ammonia‐N and short chain fatty acids and rumen microbes are nonsignificantly affected in RBCL calves. In second experiment, 12 lactating cows are randomly divided into RBCL‐0 and RBCL‐6 groups and fed CM1 and CM2 concentrate along with napier grass as roughage. In milk fatty acid profile, C16:1 fatty acid is significantly lower whilecis‐C18:1 is significantly higher in the RBCL supplemented cows. The atherogenic index and thrombogenic index are 16 and 19% lower while health promoting index, polyunsaturated saturated fatty acids, and hypocholesterolaemic/hypercholesterolaemic are 16, 10, and 16, respectively, higher in RBCL‐6 cows. The mean nonesterified fatty acid and β‐hydroxy butyric acid value is lower while LEP gene expression is higher in RBCL supplemented cows than control cows. The milk income is higher in RBCL cows. Finally, it can be concluded that RBCL at 6% in concentrate mixture of dairy ration do not adversely affect the rumen ecology. Although RBCL has capacity to enhance health properties of milk fat along with profitability, still more studies are warranted.Practical applications: Cow milk has always been an important component of the human diet in the world. The milk composition, especially fat, is directly influenced by feeding regime in dairy animals. In the milk fat, the unsaturated fatty acids (mainly polyunsaturated fatty acids) help in improving the health condition of consumers along with the keeping quality of milk. In this series, rice bran crude lecithin was used in the dairy ration and found that it altered certain metabolic parameters and gene expression, which may be beneficial for animal health without altering rumen fermentation. Although RBCL substantially modify the milk fatty acid profile and improves the fat indices which will enhance the human health by protecting them from cardiovascular diseases.

Fatty acid analysis reveals the trophic interactions among organisms in the Zhelin Bay Marine Ranch

The fatty acid composition in organisms can reflect the trophic level, feeding habits, and utilization of local resources. In the present study, the living resources of different functional areas (artificial reef area, shellfish area, macroalgae area) in the Zhelin Bay Marine Ranch were investigated, and fatty acid analysis was used to elucidate the trophic relations across the food web. The results showed that 22:6ω3 FA (docosahexaenoic acid, DHA), 20:5ω3 FA (eicosapentaenoic acid, EPA), 16:1ω7 FA, and 16:0 FA are fatty acid biomarkers that distinguish carnivorous, omnivorous, and herbivorous organisms. The ratios of DHA/EPA, polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA), and sum of ω3 fatty acids/sum of ω6 fatty acids (Σω3/Σω6) can be used as an important basis to assess the trophic level and feeding habits of organisms. In the comparison of the food web structure of different functional areas, the DHA/EPA ratio of carnivorous organisms in the Artificial Reef area was higher than that in other functional areas due to the abundant living resources, indicating that the food web of the Artificial Reef area presents lower stability to cope with perturbations. Furthermore, MixSIAR was used to quantitatively estimate the diet composition of consumers in the Zhelin Bay Marine Ranch based on their fatty acids. The results of the present study are a valuable contribution to understanding the trophic relationships in the Zhelin Bay Marine Ranch and provide theoretical support for future planning and construction of marine ranches.

Proximate Composition and Fatty Acid Profile of Gilthead Seabream (Sparus aurata) Fed with Pelvetia canaliculata-Supplemented Diets: An Insight towards the Valorization of Seaweed Biomass.

Seaweeds are a sustainable source of protein and lipids that may be used to replace fish by-products in aquaculture feed. This study aimed at using the macroalgae Pelvetia canaliculata as an ingredient in gilthead seabream (Sparus aurata) feed, either as freeze-dried powder or as algae residue (waste) that was obtained after the supplementation of sunflower oil. The formulated diets and the fish muscle were analyzed concerning the proximate composition and the fatty acid profile. The health lipid indices hypocholesterolemic/hypercholesterolemic (h/H), atherogenic (AI), thrombogenic (TI), as well as n-3/n-6 and polyunsaturated fatty acid/saturated fatty acid (PUFA/SFA) ratios were calculated. Additionally, the peroxidizability index (PI) was determined. No differences were observed in the proximate composition of fish muscle regardless of the diet used. Fish fed a diet supplemented with 10% of algae waste (W10) stand out for the highest content in oleic acid (C18:1 n-9), and the lowest in both linoleic (C18:2 n-6) and palmitic (C16:0) fatty acids. All fish samples showed values of health lipid indices within the limits recommend for a nutritional balanced diet. These results highlight that fish fed diets supplemented with P. canaliculata are sources of healthy lipids that might be consumed on a regular basis to prevent cardiovascular diseases.

Здравословни растителни масла и съставки за намалено съдържание на свинска гръбна мазнина и оценка на въздействието им върху хранителните аспекти на смлените варени колбаси

This study compares three healthy vegetable oils, from chia, milk thistle and pumpkin seeds, added as emulsions for partial substitution of animal fat and evaluation of the effect of quinoa flour as a potato starch substitute in the meat matrix of cooked sausages. For the purpose of evaluating the nutritional properties of the samples, the fatty acid composition, the cholesterol content and the oxidative changes in the lipid fraction were determined, and testing was performed for examination of sensory perception of the reformulated cooked sausages. Lower malondialdehyde (MDA) quantities were found in the sausages made with the addition of quinoa flour compared to the respective potato starch samples. In the reformulated meat products, the highest polyunsaturated fatty acid/saturated fatty acid (PUFA/SFA) ratio of 0.67 was recorded in the sample made with chia oil and quinoa flour. The same sample was given the highest overall sensory score, whereas the respective sample made with potato starch received a lower overall score, statistically indiscernible in relation to the milk thistle samples (P>0.05). The lowest sensory acceptance was reported for the samples made with pumpkin seed oil. The milk thistle oil, characterised by negligible cholesterol content and high phytosterol content, proved most interesting and capable of enrichment with unsaturated fatty acids.

Association of Gut Microbiota with Atherogenic Dyslipidemia, and Its Impact on Serum Lipid Levels after Bariatric Surgery.

Gut microbiota has been suggested to modulate circulating lipids. However, the relationship between the gut microbiota and atherogenic dyslipidemia (AD), defined as the presence of both low HDL-C and hypertriglyceridemia, is not fully understood. Moreover, because obesity is among the main causes of secondary AD, it is important to analyze the effect of gut microbiota composition on lipid profiles after a weight loss intervention. We compared the microbial diversity and taxonomic composition in patients with AD (n = 41) and controls (n = 38) and sought correlations of genera abundance with serum lipid levels in 20 patients after weight loss induced by Roux-en-Y gastric bypass (RYGB) surgery. Gut microbiota composition was profiled using next-generation sequencing of 16S rRNA. Gut microbiota diversity was significantly lower in atherogenic dyslipidemia. Moreover, relative abundance of two genera with LDA score >3.5 (Megasphaera and LPS-producing Escherichia-Shigella), was significantly higher in AD subjects, while the abundance of four short chain fatty acids (SCFA) producing-genera (Christensenellaceae R-7, Ruminococcaceae UCG-014; Akkermansia and [Eubacterium] eligens group) was significantly higher in controls. Notably, [Eubacterium] eligens group abundance was also significantly associated with higher HDL-C levels in RYGB patients one year after surgery. Although dietary polyunsaturated fatty acid/saturated fatty acid (PUFA/SFA) ratio and PUFA intake were higher in controls than in AD subjects, of the four genera differentiated in cases and controls, only Akkermansia abundance showed a positive and significant correlation with PUFA/SFA ratio. Our results suggest that SCFA-producing bacteria promote a healthy lipid homeostasis, while the presence of LPS-producing bacteria such Escherichia-Shigella may contribute to the development of atherogenic dyslipidemia.

Nutritional evaluation of fatty acid compositions and the fat of Fujian characteristic snacks

To analyze the fat and fatty acid composition of Fujian characteristic snacks, and to evaluate their nutritional value. The fat and fatty acid composition of Fujian characteristic snacks were analyzed by the national standards, and analyzed by statistics such as correlation analysis, nonparametric test and cluster analysis. The nutritional value of fatty acid was evaluated by unsaturated index(UI), atherogenic index(AI), thrombosis index(TI). The contents of crude fat and total fatty acid were 0.11-26.35 g/100 g and 0.08-17.85 g/100 g. The correlation coefficient r=0.915(P<0.01), crude fat and total fatty acid in poultry and livestock meats were higher than those in seafood(P<0.05). The main saturated fatty acids(SFA) were palmitic acid(21.80%-34.00%)and stearic acid(7.72%-21.45%), and the main unsaturated fatty acids(UFA)were oleic acid(5.38%-41.17%) and linoleic acid(2.99%-23.54%). The content of eicosapentaenoic acid(EPA) in fish noodle(0.71%) and docosahexaenoic acid(DHA) in fried fish roll, fish slide, fish noodles(0.41%, 2.12%, 1.59%)were far higher than other snacks. Polyunsaturated fatty acids/saturated fatty acids(PUFA/SFA)ratios were 0.10-0.69, there were 8 kinds of snacks with PUFA/SFA ratio value>0.4. The n-3 PUFA/n-6 PUFA ratios were 0.01-0.75, n-6 PUFA/n-3 PUFA ratios were 1.33-74.31. The n-6 PUFA/n-3 PUFA ratios of fish slide(1.33) and fish noodle(2.13) conform to the ideal ratio stipulated by the British Health Organization, and the ratio of flat food(6.36) conform to the recommended ratio of Food and Agriculture Organization. The SFA∶monounsaturated fatty acids(MUFA)∶PUFA ratios were 0.8∶1.0∶0.5-2.4∶1.0∶0.2, the ratios of pork zongzi, meat yan silk, spicy meat, pressed salted duck and fried oyster(1.2∶1.1∶0.5, 0.8∶1.0∶0.6, 1.0∶1.0∶0.7, 0.8∶1.0∶0.5 and 1.1∶1.1∶0.5) were close to 1∶1∶1. The UI of 15 snacks was 48.37-90.67. The AI was 0.40-1.44, and the TI was 0.97-2.32. When the distance scale was 9, snacks were divided into three categories, namely fish noodle, fish slide and others. Fish noodle was high EPA and DHA type, and fish slide was high DHA type. The fat and total fatty acid contents of the 15 snacks were wide, which were closely related to the raw materials and cooking style. Nutrition and health value of fish slide, fish noodles food, meat yan silk and spicy meat were high.

Influence of Heat Stress and Physiological Indicators Related to It on Health Lipid Indices in Milk of Holstein-Friesian Cows.

The aim of the survey was to study the effect of heat stress (HS) on health lipid indices in milk of Holstein-Friesian cows. The study was conducted in a cattle farm with Holstein-Friesian cows in the region of Karnobat (Southeastern Bulgaria) in 2018. Cows were housed in semi-open free stall dairy barn, fed year-round ad libitum with a total mixed ration. The study included 22 cows on different parities studied in two periods - at thermo-neutral environment conditions and at heat stress, respectively, May and August. Extraction of milk fat was performed by the Rose-Gottlieb method. Conditions of HS lead to changes in the values of health lipid indices associated with a decrease in the values of Atherogenic index (AI), Thrombogenic index (TI), Lipid Preventive Score (LPS) and Desaturase (18) index (DI 18) and an increase in Health promoting Index (HPI), polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA), unsaturated fatty acids/saturated fatty acids (UFA/SFA), mono unsaturated fatty acids (MUFA), Desaturase (16) index (DI 16) and hypocholesterolaemic/hypercholesterolaemic ratio (h/H). Increasing the Temperature-humidity index (THI) above 72, results in a decrease in the AI values and an increase in those of the PUFA/SFA. The values of health lipid indices showed a moderate positive correlation with those of THI (PUFA/SFA - 0.36) with rectal temperature (h/H, MUFA/SFA, UFA/SFA) rp from 0.36 to 0.37, and with respiratory rate (h/H, PUFA/SFA), rp of 0.33 and 0.31, respectively. Under the influence of heat stress, changes in the metabolic processes occur in the body of dairy cows leading to changes in the fatty acid content of milk related to the improvement of health lipid indices in terms of human health due to an increase in UFA and reduction in SFA.

Nutritional value of the amphipod Bemlos quadrimanus sp. grown in shrimp biofloc ponds as influenced by different carbon sources

Natural food items like amphipods in bioflocs have been shown to provide a nutrient-rich live feed for aquaculture species. In the present study, we aimed to identify the major species of amphipods in the biofloc technology shrimp ponds at Shrimp Village, Surat-Thani, Thailand, determine its nutritional values, and enrich the amphipods in the biofloc technology system (BFS). Breeder stage amphipods were cultured in BFS with different carbon sources; molasses, rice bran, and corn flour at a carbon: nitrogen (C:N) ratio of 16:1 for 4 weeks. The number and the growth of spawned juveniles, and the nutritional compositions of the amphipods enriched bioflocs were examined. We found that the major species of amphipods in bioflocs produced in the cultured shrimp ponds was Bemlos quadrimanus sp. Proximate analysis revealed that the juvenile stage B. quadrimanus had higher levels of protein and lipid contents than those in other stages. Moreover, their essential amino acid index (EAAI) and ratios of polyunsaturated fatty acid/saturated fatty acid (PUFA/SFA) and docosahexaenoic acid/eicosapentaenoic acid (DHA/EPA) were similar to those values in fishmeal. The bioflocs produced with corn flour enhanced the growth and increased the number of juvenile amphipods greater than in bioflocs produced with the other two carbon sources, and had the highest levels of crude protein and lipid. In summary, this study demonstrates that amphipod B. quadrimanus provide an important source of protein that shows potential to replace fishmeal in shrimp feed, and reveals the benefit of a culture of amphipods with BFS in the aquaculture industry.

The correlation study between PCBs and δ15N values or FAs in fish collected from Dongting Lake

The toxicity of polychlorinated biphenyls (PCBs) and their transformation have been intensively investigated in recent years. However, the potential mechanisms of biotransformation in a lake food web remain unclear. To explore the correlation between the PCBs and δ15N values or FAs, six fish species were collected from Dongting Lake, and various tissues were dissected to analyze the δ15N values, FAs and PCBs. Based on the wet weight (ww), the concentration of ∑PCBs115 ranged from 0.04 to 9.77 ng g−1, and the highest level was found in the gonad of Cyprinus carpio. The toxicity equivalent (TEQ) of PCBs ranged from 0.003 to 2.39 pg g−1, and the highest level was found in the fat of Silurus asotusy. The PCB levels in fish collected from Dongting Lake were at the low end of the global range. PCB28, 52, 95, 99, 101, 105 110, 118, 138, 153, 155 and 209 were found in all tissues. PCBs were distributed in a tissue-specific and species-specific manner in fish. PCB153 and 138 had a positive correlation with the TEQ in liver, gill, intestine and skin of fish on the basis of lipid weight (lw). Docosahexaenoic acid/eicosapentaenoic acid (DHA/EPA) and polyunsaturated fatty acid/saturated fatty acid (PUFA/SFA) had a positive correlation with some PCB congeners in the intestine. PCB52, ∑tetra-PCBs and Ind-PCBs had a positive correlation with the δ15N values in liver of fish on the basis of ww. PUFA/SFA and DHA/EPA might be indicators for the transfer of PCB congeners.

Fatty Acid Composition and Carotenoids in Raw and Grilled Tilapia GIFT Fillets Supplemented with Lycopene, β-Carotene and Lutein

This study evaluated the incorporation of β-carotene, lutein and lycopene into tilapia (genetically improved farmed tilapia, GIFT) fillets supplemented through 0, 20 and 40 days, and their influence on the fatty acid composition and nutritional quality of raw and grilled fillets. A control diet and a diet containing those carotenoids were elaborated with the same lipid source (soybean oil). For carotenoids analysis, the extraction was performed according to the literature, employing acetone and hexane. The relative intensities of m/z ratios of those carotenoids ions were obtained by ultraperformance liquid chromatography-tandem mass spectrometry with chemical ionization at atmospheric pressure (UPLC-APCI MS/MS), and an increase of carotenoid concentration in the supplemented fillets was observed, especially after the grilling process (180 oC for 15 min). An increase in the concentration of total carotenoids in grilled fillets (75 and 35% higher than raw fillets, for 20 and 40 days of supplementation, respectively, corresponding to 8.32 and 2.42 µg β-carotene g-1 sample) was also observed. Therefore, the carotenoids promoted the stability of lipid oxidation in grilled samples; fact that can be correlated with antioxidant effect of these compounds, it can be also explained by the breakdown of carotenoids physical barrier and the conditions used in the grilling process. Moreover, acceptable n-6/n-3 indices and recommended polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) values were observed in supplemented fillets. Consequently, lutein, β-carotene and lycopene were considered viable as additive on fish diet, since the supplementation promoted the increase of food quality, even after preparation for consumption.

Fasting Glucose is a Useful Indicator for Cerebrovascular Risk in Non-Diabetic Koreans: Association With Oxidative Stress and Inflammation.

Diabetes and impaired fasting glucose are associated with incidence of cerebro-/cardio-vascular diseases. This study hypothesized that fasting glycemic status may reflect cerebrovascular risk in non-diabetic Koreans. Fasting glycemic status, lipid profiles, oxidative stress, and inflammation markers were measured in non-diabetic subjects (healthy controls, n = 112 and stroke n = 41). Systolic blood pressure, fasting glucose, glycated hemoglobin (HbA1C), triglycerides, high sensitivity C-reactive protein (hs-CPR), interleukin-6, and tumor necrosis factor-alpha were higher, and high density lipoprotein (HDL)-cholesterols were lower in patients with stroke than healthy controls. Fasting glucose positively correlated with hs-CRP, interleukin-6, tumor necrosis factor-alpha, oxidized low density lipoprotein (LDL) and malondialdehyde. The significances continued or at least turned to a trend after adjustments for confounding factors. Multiple regression analyses revealed that fasting glucose was mainly associated with cerebrovascular risk (β'-coefficient = 0.284, p < 0.0001) together with age, systolic blood pressure, total cholesterol, hs-CRP, body mass index, dietary poly unsaturated fatty acid/saturated fatty acid (PUFA/SFA), and HbA1C (r2 = 0.634, p = 0.044). The subjects were subdivided by their fasting glucose levels [normal fasting glucose: 70-99 mg/dL, n = 91 [NFG-control] and n = 27 [NFG-stroke]; higher fasting glucose: 100-125 mg/dL, n = 21 [HFG-control] and n = 14 [HFG-stroke]). In both controls and stroke patients, HFG groups show higher triglyceride, total- and LDL-cholesterol and lower HDL-cholesterol than NFG groups. Control-HFG group showed significantly higher levels of oxidative stress and inflammation than control-NFG group. Stroke-HFG group also showed significantly higher inflammatory levels than stroke-NFG group, moreover the highest among the groups. Additionally, stroke-NFG group consumed higher PUFA/SFA than stroke-HFG group. Fasting glucose may be a useful indicator for cerebrovascular risk in non-diabetic individuals which may be mediated by oxidative stress and inflammation status.

The effect of environmental factors on the fatty acid composition of copepods and Artemia in the Sfax solar saltern (Tunisia)

The biochemical composition and abundance variation of zooplankton (copepods and Artemia salina) were determined in four ponds of increasing salinity (A5, A16, C41 and M2) in the Sfax solar saltern (Tunisia). The zooplankton community was dominated by copepods in the ponds A5, A16 and C41. The pond M2 was marked by the presence of only Artemia salina. Our results showed the dominance of total saturated fatty acids (SFA), which made up 57%–95% of total fatty acids (TFA). SFA 16:0 and 18:0 dominate in all ponds. A. salina showed the highest amounts of the total monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), this indicates that this species could be employed in hatcheries and used as food source for some aquarium species. Fatty acids of herbivory, proportion of all diatom markers to all flagellate markers (D/F), were negatively correlated with the total zooplankton (r = −0.998, p < 0.05). A. salina was negatively correlated with a biomarker for carnivory polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) (r = −0.959, p < 0.05). The dietary quality of zooplankton seems to be dependent on food availability in the four studied ponds.

Effect of slaughter weight on the carcass value of young crossbred ('Polish Holstein Friesian' × 'Limousin') steers and bulls

Apart from others factors, carcass quality is determined by the animal’s age and body weight (BW) at the end of the fattening period. The aim of this study was to determine the optimum finishing weight of young crossbred ‘Polish Holstein Friesian’ (PHF) × ‘Limousin’ (LIM) steers and bulls, based on their slaughter value. The experimental materials comprised 60 animals, including 30 bulls and 30 steers, fed farm-made feeds. At 2 or 3 wk of age, one half of calves were castrated. Bloodless castration was carried out using a rubber elastrator. Calves were reared under a conventional system, and were fattened semi-intensively. Daily gains ranged from 800 to 950 g. Calves were fattened to 450, 500, 550, or 600 kg BW. Carcass value was estimated after slaughter. Fatty acid profile was determined by gas chromatography in fat extracted from samples of muscle longissimus dorsi (MLD). Bulls, compared with steers, were characterized by a higher slaughter value, including a higher carcass dressing percentage by 1.07-2.60%, higher carcass conformation, and lower carcass fatness. In steers, an increase in live BW was accompanied by a considerable increase in fat content (higher than bulls), as confirmed by a significant (p ≤ 0.01) interaction. The intramuscular fat of bulls was characterized by higher concentrations of fatty acids delivering health benefits, and a more desirable polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) ratio. Fat from bulls contained higher levels of PUFAs by 2.34 g 100 g -1 on average. Semi-intensive fattening of PHF × LIM bulls to slaughter weight of 600 kg BW is recommended due to an increase in carcass value. Steers should be fattened to slaughter weight of 500-550 kg BW to prevent excessive fat deposition.

Effect of frozen storage on fatty acid composition of the different tissues of four scombrid and one dussumeriid species

Summary In the current study, the effect of frozen storage at −18°C was evaluated on fatty acid composition of different body parts (liver, muscle tissue, and viscera) of narrow-barred Spanish mackerel (Scomberomorus commerson, Lacepede, 1800), longtail tuna (Thunnus tonggol, Bleeker, 1851), kawakawa (Euthynnus affinis, Cantor, 1849), king mackerel (Scomberomorus guttatus, Bloch & Schneider, 1801), and rainbow sardine (Dussumieria acuta, Valenciennes, 1847) caught in the Persian Gulf. Changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), eicosapentaenoic acid plus docosahexaenoic acid/palmitic acid (EPA+DHA/C16), ω3 PUFA/ω6 PUFA (ω3/ω6), and polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) were investigated during a 6-month period. A decrease in unsaturated fatty acids, particularly PUFAs (60–100%) as well as ω3/ω6, EPA+DHA/C16 (polyene index) and PUFA/SFA ratios, indicated a decrease in the nutritional values of the samples.

Antioxidant Capacity in Tilapia Fillets Enriched with Extract of Acerola Fruit Residue

This work evaluated the effect of supplementation with ethanolic extract of acerola fruit residue (EEAR) on the antioxidant capacity of tilapia fillets over a period of 60 days. Different methodologies were used following the QUENCHER procedure, and the hydrophilic and lipophilic fractions of the oxygen radical absorbance capacity (ORACFL) assay were analysed. The fatty acid composition was also evaluated, as high concentrations of linoleic and oleic acids were observed in the fillets, as well as satisfactory polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) ratios. The highest antioxidant capacities in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays (1778.87 and 4892.77 µmol Trolox equivalent antioxidant capacity (TEAC) g-1, respectively) were found at 15 days, and these trials showed the highest correlation coefficient (R = 0.9388). The ORACFL assay indicated that the hydrophilic fraction is the largest contributor to the total antioxidant capacity (TAC). Thus, the significant increase observed in antioxidant capacity makes supplementation with EEAR a potent tool in the elevation of the antioxidant capacity of tilapia fillets.

Effect of dietary flaxseed oil level on the growth performance and fatty acid composition of fingerlings of rainbow trout, Oncorhynchus mykiss.

This study evaluated the suitability of flaxseed oil as a source of supplemental dietary lipid for fingerlings of rainbow trout (Oncorhynchus mykiss). Triplicate groups of the 30 fingerlings held under identical culture conditions were fed twice daily by iso-nitrogenous, iso-calorific and iso-lipidic diets for 8 weeks. Experimental diets consisted of 30.2% protein, 18.6 kJ g-1 energy and 16.5% lipid from fish oil (FO), flaxseed oil (FxO) and 1:1 blends of the oils (FFxO). Moisture, ash, protein, final body weight, specific growth rate, weight gain, feed conversion ratio, survival and hepatosomatic index were not affected by treatments but the percent of lipids was significantly highest in fish fed the flaxseed oil diet (FxOD). The condition factors of fingerlings reared on FxOD and fish and flaxseed oils diet (FFxOD) were significantly lower than those fed the fish oil diet (FOD). Protein efficiency ratio (PER) was significantly higher than those fed the FOD and FFxOD. Whole body fatty acid compositions mirrored those of diet treatments. The highest amounts of highly unsaturated fatty acids (HUFAs) were detected in fish fed 100% FO, which was significantly different from other treatments. In all treatments polyunsaturated fatty acids/saturated fatty acids (PUFAs/SFAs) and n-6/n-3 ratios were higher than 0.45 and lower than 4, respectively. Present results indicate the fingerlings can be reared on diets in which FO has been replaced with FxO, with no significant effects on fish performance.

Fatty acid and cholesterol content, chemical composition and sensory evaluation of horsemeat

This study aimed to determine the fatty acid and chemical composition and cholesterol concentration of horsemeat, and to evaluate its taste acceptability by the Brazilian population. Horsemeat samples (M. longissimus dorsi) were obtained from a Parana State slaughterhouse. The chemical composition revealed a low lipid (2.9%) and high protein content (22.5%). The concentrations of the nutritionally important fatty acids, arachidonic acid (AA, 20:4n-6) and eicosapentaenoic acid (EPA, 20:5n-3), were 2.97% and 0.43%, respectively. The polyunsaturated fatty acid/saturated fatty acid (PUFA/SFA) ratio was 0.97, which is within the recommended range. The cholesterol concentration of 40.5 mg/100 g is lower than that of other meat such as chicken, beef, mutton and pork. The sensory evaluation revealed excellent acceptability. Keywords: Equus caballus, M. longissimus dorsi, PUFA/SFA, health food, meat quality

Efeito do tempo de fornecimento de ração suplementada com óleo de linhaça sobre a composição físico-química e de ácidos graxos em cabeças de tilápias do Nilo (Oreochromis niloticus)

Este trabalho teve como objetivo realizar um estudo sobre a composição físico-química e, especialmente sobre a composição de ácidos graxos nos lipídios totais de cabeças de tilápias (Oreochromis niloticus), submetidas a diferentes tempos (0, 10, 20, 30 dias) de fornecimento de ração suplementada com óleo de linhaça (fonte do ácido a-linolênico, 18:3n-3 LNA), em substituição ao óleo de girassol. Não houveram diferenças (P>0,05) entre os teores de umidade, cinza, proteína e lipídios totais para os diferentes tratamentos (tempos de fornecimento). Os teores de lipídios totais das cabeças variaram de 8,41 a 10,13% e foi encontrado um total de 27 ácidos graxos nestes lipídios para todos os tratamentos. Os ácidos graxos majoritários foram 18:2n-6 (29,66 a 32,11%), 18:1n-9 (29,68 a 31,71%) e 16:0 (15,53 a 16,63%). Houve um aumento nos teores percentuais do ácido 18:3n-3, da somatória de ácidos graxos ômega-3 e uma diminuição da razão n-6/n-3, com diferenças (P<0,05) entre o tratamento A (tempo zero) e os demais tratamentos que receberam óleo de linhaça. Não houveram diferenças (P>0,05) entre os tratamentos para a razão entre ácidos graxos polinsaturados e saturados (AGPI/AGS).