Pork Lard Research Articles

Effects of dietary lipid sources on growth and fatty acid composition of juvenile shrimp, Litopenaeus vannamei

This experiment was conducted to evaluate the effects of dietary lipid sources on the growth performance and fatty acid (FA) composition of juvenile shrimp, Litopenaeus vannamei. Six isoenergetic and isonitrogenous semi-purified diets containing casein, solvent-extracted soybean meal and gelatin as protein sources, were supplemented with 60 g kg−1 of lipid sources. The lipid sources included: pollack fish oil (PO), pork lard (PL), soy oil (SO), peanut oil (PN), rapeseed oil (RO) and a mixture of pollack fish oil and soy oil (POSO 1 : 1 w/w). Each diet was fed to juvenile shrimp (0.10 g average weight) four times daily in triplicate tanks to apparent satiation (feeding ratio was about 8%) for 8 weeks. At the end of the experiment, weight gain, specific growth rate and protein efficiency ratio were significantly higher for shrimp fed the diet containing PO and the POSO mixture oil than the other lipid sources. The nutritional values of SO, RO, PN and PL were similar. Shrimp fed on PO, mixture oil of POSO and SO had better survival rates than the other lipid sources, and shrimp fed the PL had the lowest survival rate. There were significant differences in lipid contents of whole body and hepatopancreas amongst the dietary treatments; however, lipid contents of tail muscle were not significantly affected by the dietary lipid sources. Shrimps fed POSO diet had higher protein content in whole body than those fed the other lipid sources, and shrimp fed PO diet had highest crude protein content of the tail muscle. A high correlation was found between dietary FA composition and FA composition of whole shrimp. FA composition of the whole body was generally affected by dietary lipid sources, especially dietary unsaturated FA.

Biodegradability of biodiesel fuel of animal and vegetable origin

AbstractOne of the positive features of biofuel concerning environmental protection is its high biodegradability. Fuel is considered to be biodegradable if not less than 90% of it degrades within 21 days. The aim of this work was to determine the biodegradability of various kinds of fatty acid methyl esters and their mixtures with fossil diesel fuel in natural environments. It was determined that fatty acid methyl esters meet the requirements for biodegradability set by the EU. Of rapeseed oil fatty acid methyl esters (RME), 91.2% degraded within 21 days, compared to 94.2% of rapeseed oil fatty acid ethyl esters, 98.3% of linseed oil fatty acid methyl esters (LSME), 90% of tallow fatty acid methyl esters, and 92.5% of pork lard fatty acid methyl esters (LME), while the amount of degraded fossil diesel fuel reached only 57.3%. The biodegradability of multi‐component biofuels containing RME, LSME and LME is similar; the best is of a mixture of 70% RME, 6% LSME and 24% LME. It was determined that more than 90% of multi‐component biofuel and fossil diesel fuel mixtures degrade within 21 days when they contain 35% and more of multi‐component biofuel.

The quality of model sausages with addition of different dried powders of fruit and vegetables during cold storage

There is an attempt of using of dried powders of black currant and black chokeberry fruits and dried carrot powder to better the properties of model comminuted sausages. Model stuffings were composed from pork meat and lard (80% vs.20%), water (30%), curing salt (2%). Black currant, black chokeberry and carrot were added at two different levels (3% and 7%). The quality assessment of pasteurized sausages included: chemical analyses (fat, protein, ash and water/total solids content), fat degradation level was measured by free acids and peroxides level and microbiological load; also the sensory score and texture profile of sausages was performed. The sausages were stored in the refrigerator for 14 days and the assessment of fat degradation level - free acids and peroxides level, sensory evaluation (except last day of storage), texture profile and microbiological load were checked. The sausages with black chokeberry additive were accepted by sensory panel so there exists possibility of additive use to commercial stuffings. The blackcurrant additive can be used in sausages formulation, but in less amounts than 3% addition dose. Carrot dried powder additive influenced flavor of model sausages and caused better sensory assessment in comparison to control sausages. There should be applied another way of fruit powder preparation (drying) and storage conditions adjusted for preventing it from moulds contamination.

Chemical, physiochemical properties and microbiological characterization of a typical product, Pitina, made by Alpagota sheep meat

The microbiological and physicochemical properties of a typical fermented meat product called Pitina, prepared using ground sheep meat mixed with a variable proportion of pork lard, were studied in order to firstly assess them and to evaluate the effect of two levels of lard pork content (10% vs. 30%, weight basis) and of two ripening conditions adopted by producers (traditional vs. modified atmosphere) on the quality of final products. Both, the level of lard and the ripening condition influenced the physicochemical values and then the chemical characteristics of the ripened product. Instead, the microbiological profile seemed not to be strongly affected by the studied conditions and all batches examined showed high count of enterobacteria, coliforms and gram negative bacteria at the end of the sixty-day maturation period.

The effect of temperature on the antioxidant activity of tocopherols

The effect of temperature on the antioxidant activity of α- and δ-tocopherol (at 100 mg/kg level) was studied in pork lard, using the Oxipres apparatus, in the temperature range from 80 to 150 °C. The antioxidant activity of δ-tocopherol decreased with increasing working temperature in the whole temperature range studied. The activity of α-tocopherol was practically constant in the temperature range from 80 to 110 °C and decreased with increasing temperature at temperatures higher than 110 °C. Both tocopherols were ineffective at 150 °C (p <0.05). Due to different temperature effects on the antioxidant activities of α- and δ-tocopherol, the δ-tocopherol activity was approximately two times higher than the α-tocopherol activity at 80 °C, but their activities were the same (p <0.05) at 130 °C.

Cold flow properties of fuel mixtures containing biodiesel derived from animal fatty waste

The aims of the present study were to evaluate the cold temperature behavior of methyl esters of vegetable and animal origin and of their mixtures with fossil diesel fuel, as well as to investigate the effectiveness of different depressants. Various blends of rapeseed oil methyl esters, linseed oil methyl esters, pork lard methyl esters and fossil diesel fuel were prepared, and both cloud point and cold filter plugging point (CFPP) were analyzed. It was found that mixtures with CFPP values of –5 °C and lower may contain up to 25% of pork lard methyl esters; whereas the ratio of summer fossil diesel fuel and rapeseed oil methyl esters may vary over a wide range, i.e. such mixtures can be used in a diesel engine in the summer. In the transitory periods it is possible to use up to 20% animal and vegetable ester blends (3 : 7) with winter fossil diesel, whereas only up to 5% of esters can be added to the fuel used in winter. In order to improve the cold properties of rapeseed oil, pork lard and linseed oil methyl ester mixtures, various additives were tested. Depressant Viscoplex 10–35 with an optimal dose of 5000 mg/kg was found to be the most effective.

Digestibilidade, cecotrofia, desempenho e rendimento de carcaça de coelhos em crescimento alimentados com rações contendo óleo vegetal ou gordura animal

Dois experimentos foram conduzidos com o objetivo de avaliar o efeito da inclusão de níveis crescentes (1,5; 3,0; 4,5 e 6,0%) de óleo de soja (OS) ou gordura animal (gordura de porco - GA) nas dietas sobre a digestibilidade aparente dos nutrientes e o desempenho de coelhos em crescimento. No ensaio de digestibilidade, foram utilizados 72 coelhos da raça NZB, distribuídos em um delineamento inteiramente casualizado, com nove tratamentos e oito repetições. A adição de diferentes níveis de OS ou GA às dietas não influenciou os coeficientes de digestibilidade de MS, MO, PB e EB e a ingestão de MS, mas provocou efeito positivo sobre a digestibilidade do EE e da FDN. Não foi observado efeito da inclusão de OS ou GA sobre a contribuição nutritiva de cecotrofos ou sobre a MS e PB, mas a inclusão de 3 e 6% de GA aumentou a contribuição nutritiva do EE. No experimento de desempenho, foram utilizados 45 coelhos NZB distribuídos em um delineamento inteiramente casualizado, com nove tratamentos e cinco repetições. Os animais foram alojados logo após o desmame em gaiolas individuais, onde foram controlados o consumo de ração e o ganho de peso até os 77 dias de idade. Os tratamentos não afetaram significativamente o peso final, o ganho de peso diário, a conversão alimentar, os pesos de carcaça, pele, rins e intestino, mas influenciaram negativamente o consumo médio diário e os pesos de fígado e coração.

Effects of six alternative lipid sources on growth and tissue fatty acid composition in Japanese sea bass ( Lateolabrax japonicus)

Ten-week experiment was carried out on Japanese sea bass (5.87 ± 0.02 g) to study the effects of replacement of fish oil with six alternative lipid sources: pork lard, PL; beef tallow, BT; poultry fat, PF; soybean oil, SO; corn oil, CO; and a mixed-fat (MF: tallow, 60%; soy oil, 20%; fish oil, 20%) on growth performance and fatty acid (FA) composition in fillet and liver. Seven isoenergetic and isonitrogenous experimental diets were formulated, containing 10% of added lipid. Fish oil was used in control diet, which was substituted by 50% with the alternative lipid sources in the other six diets. Weight gain (WG), specific growth rate (SGR), Feed conversion ratio (FCR) feed intake and hepatosomatic index (HSI) of fish fed the experimental diets were not significantly different ( P > 0.05). Protein efficiency ratio (PER) in fish fed the PF diet were significantly lower than those of fish fed SO and CO diets. Significant differences in carcass moisture and lipid contents of carcass and liver were observed among fish fed the dietary treatments. Generally, the fatty acid composition of fish fillets and livers reflected the dietary FA composition.

You Crack Me Up!

The Confréérie mondiale de les chevaliers de l'omelette gééante (World Fraternity of Knights of the Giant Omelet) spreads good cheer in several countries of the French-speaking world through the making and sharing of giant omelets. The tradition began in 1973 in Bessièères, France, where the townspeople fed indigent families in town. The practice of making a giant omelet soon spread to Frééjus, France; Malmedy, Belgium, and other cities with francophone histories: Dumbééa, New Caledonia; Granby, Quebec, and Abbeville, Louisiana. Each omelet has a regional flavor. The Louisiana omelet is influenced by Cajun and Creole cooking traditions. In Belgium, the omelet is made with pork lard. The recipe for Granby's more traditional omelet is familiar to most Quebecers: eggs, salt, parsley, thyme, pepper, scallions, and olive oil. In this case: fifteen thousand eggs, four liters of salt, five thousand scallions, and twenty liters of extra-virgin olive oil. The omelet is calculated to serve ten thousand.

Oxidative changes of vegetable oils during microwave heating

The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25&amp;deg;C and 200&amp;deg;C. The peroxide value, the contents of conjugated dienoic and trienoic acids, and polymers were used as markers of lipid degradation. Sunflower oil was found the least stable oil because of a high polyenoic acid content and a low content of &amp;gamma;-tocopherol. Rapeseed oil was more stable because of a lower polyenoic acid content and a high &amp;gamma;-tocopherol level. Conventional peanut oil was relatively stable, but substantially less stable than high-oleic peanut oil. Pork lard and high-oleic peanut oil formed only low levels of polymers due to a low polyenoic acid content. &amp;nbsp; &amp;nbsp;

Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet

Summary The high cost and unpredictable availability of fish meal and fish oil (FO) forced feed mill companies to look for alternative ingredients for aquafeeds. In this study, the effects of alternative dietary lipid sources [FO as control, canola oil (CO), oleine oil (OO), poultry fat (PF) and pork lard (PL)] in trout feed on flavour volatile compounds occurring in brown trout (Salmo trutta L.) fillet were evaluated after 70 days of feeding (rearing temperature 14.6� C). Total amounts of volatile compounds identified were higher for fillets of fish fed diets containing only FO as lipid sources. Total amount of alcohols and aldehydes of the fillets were linearly directly related to the percentage content of polyunsaturated fatty acids (PUFA) n-3 of brown trout flesh. The use of alternative dietary lipid sources, modifying the fillet fatty acids composition, affect the total amount of volatile compounds and, changing the relative amount of each volatile compound, affect the flavour of the fish flesh.

Effects of alternative dietary lipid sources on performance, tissue chemical composition, mitochondrial fatty acid oxidation capabilities and sensory characteristics in brown trout ( Salmo trutta L.)

The efficiency of five dietary lipid sources (fish oil as control—C; canola oil—CO; poultry fat—PF; pork lard—PL; and oleine oil—OO) were evaluated in juvenile brown trout (58.4±0.7 g) in an experiment conducted over 70 days at 14.6±0.4 °C. The best growth was observed in fish fed the C diet whereas the PL diet fed fish had the best feed utilization. Significant differences in carcass and muscle proximate composition, but not in liver, were noted among fish fed the different dietary treatments. The fatty acid composition of muscle largely reflected that of the diets, while total cholesterol was not affected. The atherogenicity and the thrombogenicity qualities of the trout flesh were modified by the lipid sources. Sensory analysis did not show any significant differences among the cooked fillets with respect to dietary treatments, while in uncooked products, some significant differences were observed. The carnitine palmitoyltransferase I and II (CPT-I and CPT-II) activities of liver and white muscle were assayed for a better understanding of the potential β-oxidation capability of the different dietary lipid sources. The hepatic, but not white muscle CPT-I and CPT-II activities were affected by dietary treatments. This study showed that alternative lipid sources could be used effectively for oil coating extruded diets for brown trout.

Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water

A trained taste panel could not distinguish ( P>0.05) between ostrich meat patties containing either 10% pork lard or 10% of a modified starch/protein isolate (fat replacer) mixture. The panel could distinguish between the types of ostrich muscle/meat cuts used with a significant ( P<0.05) number preferring ostrich patties made from meat containing a higher collagen content (±3% vs <1%). The chemical analysis of the patties showed that within the meat classes (Class fillet—de-membraned, Class A—very lean off-cuts and Class B—off-cuts containing visual connective tissue and some fat), the patties containing the pork fat had a +6% higher total fat content than those containing the fat replacer. The fatty acid profiles of the various products were in accordance with the meat type and fat or fat replacer used. The mineral profile was as expected for lean ostrich meat that had spices added. It is concluded that fat replacers can be used successfully for the production of low fat ostrich patties without any negative quality attributes being perceived.

Reproduction response of Chinese mitten-handed crab ( Eriocheir sinensis) fed different sources of dietary lipid

The effect of feeding three semi-purified diets containing different lipid sources (anchovy oil, soybean oil and pork lard) on fecundity, hatchability and egg fatty acid composition of Chinese mitten-handed crab ( Eriocheir sinensis) broodstock was compared with a fresh clam diet in a 6-month feeding trial. Broodstock crabs fed the diet containing pork lard showed poor fecundity and low hatchability. Crabs fed the diet containing soybean oil showed improved fecundity; however, no significant improvement in hatchability was observed. Broodstock fed the diet containing anchovy oil showed the highest fecundity and egg hatchability. Eggs from broodstock fed anchovy oil as sole dietary lipid had a higher n-3 polyunsaturated fatty acid (PUFA) content (33.3%) compared with those of crabs fed diets with soybean oil (20.1%) and pork lard (16.3%) as lipid sources. The results indicate a close correlation between: (1) the 20:5n-3 content of the egg lipid and fecundity; (2) the 22:6n-3 content and hatchability; and (3) fecundity, hatchability and n-3/n-6 fatty acid ratio. The results also suggest that each of these n-3 HUFAs may play different and specific roles in crab reproduction and that either must be adequate in the broodstock diet.

Prostate cancer in Taiwan: epidemiology and risk factors

The incidence of prostate cancer (PC) has been rapidly increasing in the past 10 years in Taiwan. It became the sixth common cancer in males in 1996 and resulted in 540 deaths in 1998. It was estimated that the incidence of PC would be up to 14 per 105 in the year 2000, 3-fold higher than that in 1990. Three factors may be responsible for the increase of PC in Taiwan: use of prostate specific antigen, population aging and high fat diet. A case-control study on the risk factors of PC in a patient population comprised mainly of veterans (63%) in Taiwan showed that PC patients tended to have engaged in more physical activity (adjusted odds ratio (OR): 2.16), have a lower body mass index (OR 2.0) and be less likely to consume vegetables cooked with pork lard (OR 0.47). About half of our patients had locally advanced or metastatic diseases upon diagnosis. This staging distribution was consistent in most major institutions in Taiwan and was fairly unchanged over time in the past two decades. The incidence of latent PC in Taiwan was not investigated until a pathological review of 49 cystoprostatectomy specimens recently revealed unsuspected PC in 32.7% and high-grade prostate intra epithelial neoplasia in 49% of the prostates removed. As the incidence of PC grows rapidly in Taiwan, this disease warrants more attention from the public and the authorities. More efforts should also be directed to the investigation on the risk factors for PC in the new millennium.

Risk factors for prostate carcinoma in Taiwan

Although prostate carcinoma remains a rare disease among Chinese men, its incidence is on the rise. The authors conducted a hospital-based case-control study to identify risk factors for prostate carcinoma in northern Taiwan. Patients at a selected veterans hospital or 2 military hospitals who were newly diagnosed with prostate carcinoma between August 1995 and July 1996 were included as cases (n = 90). Controls (n = 180) were comprised noncancer patients who were treated in emergency rooms and departments other than those of urology and cardiology at the same hospitals; controls were matched to cases by age (+/-5 years) and admission date (+/-4 months). Subjects were interviewed in person to elicit information regarding sociodemographic characteristics, life-style, diet, height, and weight. Cases and controls were similar in terms of age and the majority of sociodemographic characteristics. However, cases tended to have received more education and were less likely to have blue-collar jobs than controls. The consumption of pork was moderately higher for cases than for controls, although this difference was not statistically significant. Cases were more likely than controls to engage in exercise (odds ratio [OR] = 2.16; 95% confidence interval [CI] = 1.18-3.96) and to have a body mass index > or = 24.75 kg/m2 at ages 40-45 years (OR = 2.00; 95%CI = 1.05-3.82). In addition, cases were less likely to cook vegetables with pork lard (OR = 0.47; 95%CI = 0.24-0.91). The higher frequency of exercise and lower use of pork lard for cooking among cases reported in the current study suggest that cases tended to have relatively affluent life-styles compared with controls. Because less affluent families are likely to consume more vegetables than meat, these preliminary findings indicate that vegetable intake appears to have a protective effect.

Antioxidative activity of green tea catechin extract compared with that of rosemary extract

AbstractThis study compared the antioxidative activity of green tea catechin (GTC) extract with that of rosemary extract in canola oil, pork lard, and chicken fat. The GTC extract was obtained from jasmine and longjing green teas and mainly consisted of four epicatechin isomers including (−)epigallocatechin gallate (EGCG), (−)epigallocatechin (EGC), (−)epicatechin (EC), and (−)epicatechin gallate (ECG). The oxidation was conducted at 100 ± 2°C by monitoring oxygen uptake. The oxygen consumption test demonstrated that GTC extract was much more effective than the rosemary extract against lipid oxidation in canola oil, pork lard, and chicken fat under the conditions of the present study. Together with our previous study which showed that GTC extract was more protective than butylated hydroxytoluene as an antioxidant, these results suggest that GTC as a mixture of EGCG, EGC, EC, and ECG may serve as an antioxidant in processed foods.

Antioxidative activity of green tea catechin extract compared with that of rosemary extract

AbstractThis study compared the antioxidative activity of green tea catechin (GTC) extract with that of rosemary extract in canola oil, pork lard, and chicken fat. The GTC extract was obtained from jasmine and longjing green teas and mainly consisted of four epicatechin isomers including (−)epigallocatechin gallate (EGCG), (−)epigallocatechin (EGC), (−)epicatechin (EC), and (−)epicatechin gallate (ECG). The oxidation was conducted at 100 ± 2°C by monitoring oxygen uptake. The oxygen consumption test demonstrated that GTC extract was much more effective than the rosemary extract against lipid oxidation in canola oil, pork lard, and chicken fat under the conditions of the present study. Together with our previous study which showed that GTC extract was more protective than butylated hydroxytoluene as an antioxidant, these results suggest that GTC as a mixture of EGCG, EGC, EC, and ECG may serve as an antioxidant in processed foods.

Effect of Starter Cultures on Biogenic Amine Formation during Fermented Sausage Production

Changes in biogenic amines, pH, water activity values. and counts of aerobic, lactic acid, Enterobacteriaceae, and pseudomonad bacteria were followed during production of dry sausage. The effect of two starter cultures, Lactobacillus plantarum plus Micrococcus carnosus and Pediococcus pentosaceus plus Micrococcus carnosus, on amine production was investigated. Raw materials used in sausage production only contributed spermine and spermidine to the final products. Tyramine, putrescine, and cadaverine contents increased during the fermentation stage, and tyramine was the prevailing amine in the final sausages. Sausages produced by fermentation with starters, as compared to natural fermentation (control), had a lower amount of tyramine, putrescine, and cadaver-ine' but differences in microbial counts were minor. Levels of spermine decreased during sausage production and those of spermidine remained relatively constant. Aerobic plate and lactic acid bacteria counts increased during ripening while levels of species of Enterobacteriaceae and pseudomonads decreased. Starters seemed to decrease the biogenic amine formation but did not prevent it. The high background flora naturally present on the starting meat and pork lard seemed to have a strong influence on biogenic amine formation during ripening.

Influence of dietary lipid sources on fecundity, egg hatchability and fatty acid composition of Chinese prawn ( Penaeus chinensis) broodstock

The effect of feeding four semi-purified diets containing different lipid sources (anchovy oil, linseed oil, corn oil and pork lard) on fecundity, egg hatchability and egg and spent gonadal tissue fatty acid composition of Chinese prawn ( Penaeus chinensis) broodstock was compared with a fresh clam diet in a 60-day feeding trial. Broodstock prawn fed the diet containing pork lard showed poor fecundity and low egg hatchability. Broodstock fed the diets containing linseed or corn oil showed improved egg production ( P<0.05); however, no significant improvement in hatchability was observed. When broodstock were fed the diet containing anchovy oil, both fecundity and egg hatchability were significantly improved ( P<0.01). Eggs from broodstock fed anchovy oil as sole dietary lipid had a higher n−3 highly unsaturated fatty acid (HUFA) content (27.6%) compared with those of prawn fed diets containing linseed oil (19.5%), corn oil (14.0%) or pork lard (12.8%). Good correlations between the 20:5 n−3 content of the egg lipid and fecundity and between 22:6 n−3 content and hatchability were observed. The results suggest that each of these n−3 HUFAs may play different and specific roles in crustacean reproduction and that either or both must be included in the broodstock diet.