Fat Quality Research Articles

Detection and analysis of triacylglycerol regioisomers via electron activated dissociation (EAD) tandem mass spectrometry

Triacylglycerols (TGs) are important components of human diet. The positional distribution of fatty acids (FAs) on the glycerol backbone affects the chemistry and physical properties of fats. Especially for infants, the structure of TGs plays an important role in the growth and development. However, limited by detecting technology, accurately identifying regioisomers of ABA/AAB and BAC/ABC/ACB type TGs is a significant challenge for human milk utilization and the development of infant formula. For this, we exploit a novel method for identifying the regioisomers of ABA/AAB and BAC/ABC/ACB type TGs within complex lipid mixtures, via used electron activated dissociation (EAD) tandem mass spectrometry. The distribution information of acyl chains at the sn-2 and sn-1/3 positions of glycerol backbone and double bonds in unsaturated FAs can be easily obtained by fragmenting TG ions with energetic electrons (15 eV). Then, the standard curve was established by correlating the peak area intensity of sn-2 characteristic product ion with the content of TG regioisomers standard. These analytical methods successfully enabled the identification and quantification of TG regioisomers in human milk, cow milk, infant formula, palm oil, and sunflower oil. Additionally, the distribution of the double-bond positions of unsaturated FAs in these samples was also identified. Compared to traditional methods, this approach eliminates the need for complex processing and analysis procedures, enabling rapid structural characterization of ABA/AAB and BAC/ABC/ACB type TGs within 17 min. Hence, we provide a rapid and convenient methodology for detecting and analyzing ABA/AAB and BAC/ABC/ACB type TG regioisomers, thereby offering valuable assistance in the development of specialized formulations and facilitating effective process control for ensuring the quality of edible oils and fats.

Compositional and nutritional evaluation of viscera from commercially harvested wild-caught Australian abalones (Haliotis spp.)

Discarded abalone viscera accounts for 25–42 % weight of total abalone waste and represents a cost-burden to producers. Previous research has identified these discarded abalone viscera as having the potential for pharmaceutical, nutraceutical and therapeutical outcomes, which have not been investigated in Australian varieties. Thus, comprehensive nutritional evaluation was conducted on the viscera of four commercially harvested wild-caught abalone in Australia; roe's abalone (Haliotis roei), greenlip abalone (Haliotis laevigata), brownlip abalone (Haliotis rubra conicopora), and blacklip abalone (Haliotis rubra rubra) collected from various locations and processors. Proximate composition, amino acid, fatty acid and protein and fat algorithmic quality evaluation were investigated. Protein and fat quality evaluation demonstrated the opportunity for utilizing abalone viscera to potentially improve the health status of aging populations, as well as exercise performance. Such evaluations included high essential amino acid index (EAAI) (81–85), predicted biological value (p-BV) (77–81) and predicted protein efficiency ratio (p-PER) (2.44–2.48). Samples were shown to have a unique docosapentaenoic acid (DPA) and arachidonic acid (ARA)-dominated polyunsaturated fatty acid (PUFA) profile leading to a favorable index of atherogenicity (IA), index of thrombogenicity (IT), health-promoting index (HPI), and hypocholesterolemic/hypercholesterolemic (HH) values (0.95–1.36, 0.42–0.76, 0.74–1.05, 1.02–1.56). Challenges to valorisation in maintaining product consistency were identified with the noted variation in proximate composition (moisture: 72.96–79.97 %, protein: 55.82–68.04 % carbohydrates: 9.96–28.82 %, ash: 10.02–16.75 %, fat: 3.12–13.37 %). Multi-categorical regression identified external factors predominantly determine compositional results. The exception was amino acids characterization which remained consistent within and between species. This study provided an arching overview of the opportunities and challenges in utilizing abalone processing waste, as well as identifying future research directions in commercialization of viscera products. Such directions may include simultaneous hydrolytic recovery of macronutrients.

Obtaining target dietary fats in the technology of step-by-step hydrogenation and their use

Introduction: Fats are an important component of a number of food products and affect their consistency, shelf life, taste, and nutritional qualities. Step-by-step hydrogenation is one of the main methods of modifying dietary fats, which allows for influencing their chemical structure and properties. The purpose of this study was to establish the main approaches to the step-by-step hydrogenation of dietary fats, the problems of the method, the main areas of use, and prospects for improving the technology. Material and Methods: A search to identify relevant papers was conducted for sources using open electronic databases, such as Google Scholar, Scopus, and Web of Science. Results and Discussion: During the study, the most common conditions of the hydrogenation reaction were established. The most important characteristics of the catalyst were determined by the activity, durability, selectivity, and stability of the formation of isomers. The formation of trans isomers of fatty acids, which reduces the quality of fat, has been identified as the main disadvantage of step-by-step hydrogenation. Factors contributing to the formation of trans isomers included high temperature, catalyst properties, and high content of unsaturated fatty acids in the feedstock. Step-by-step hydrogenation was identified to be the most characteristic of the soybean industry and for the production of confectionery and baking fats with specified properties. Conclusion: The results obtained indicate the potential of step-by-step hydrogenation to produce edible fats with a certain melting point and organoleptic characteristics after solving the cis/trans-isomerisation problem.

Comparison of Meat Quality From Hanwoo Cattle Having Yellow and White Carcass Fat

This study aimed to investigate the relationship between the normal and yellow-colored fat on carcass on carotenoid contents in fat and meat quality of Hanwoo beef. A total of 20 female cattle, comprising 10 with normal carcass fat color (normal group) and 10 with yellow carcass fat color (yellow group), were collected from slaughterhouses throughout the country in Korea from May to July 2022. The color, fatty acid composition, and carotenoid contents in carcass fat, as well as various parameters related to meat quality such as proximate composition, pH, color, cooking loss, shear force, and thiobarbituric acid reactive substances in the striploin were measured. The results indicated that the yellowness of carcass fat was primarily influenced by the carotenoid content in the fat (r=0.540, P<0.05) and was not affected by other carcass properties such as quality grade, maturity, and age. The yellow group showed distinct differences in yellowness and fatty acid composition of the carcass fat compared to the normal group, with lower levels of saturated fatty acids and higher levels of monounsaturated fatty acids (P<0.05). However, no significant differences were observed in the meat quality parameters between the normal and yellow groups, suggesting that the yellowness of carcass fat did not significantly correlate with the inferior physicochemical properties of Hanwoo beef. Although further research is needed to better understand the complex factors contributing to the appearance of yellow carcass fat in Korea, this study highlights that beef having yellow carcass fat does not necessarily have a negative effect on meat quality.

Thermal and structural behavior of mango (Mangifera indica L) kernel fat from three Ivorian varieties

AbstractMango (Mangifera indica L.) seeds is an interesting source of fat, rich in stearic (St) and oleic (O) acid with three major triacylglycerols (TAG): StOSt, StOO, and StLSt. The kernel fat content and quality depend however on the varieties and their origin. The objective of this study was to investigate the crystallization and polymorphic behavior of mango kernel fat extracted from three selected Ivorian varieties which differ in terms of TAG composition: Kent (KT), Djakoumankoun (DN) and Brooks (BR). The isothermal crystallization behavior was examined at 15 and 20°C by pulsed nuclear magnetic resonance, differential scanning calorimetry, x‐ray diffraction (XRD) and polarized light microscope. Under static conditions, DN crystallized faster, followed by BR, then KT. At 15°C, an unusual evolution was observed for both DN and BR, which can be explained by a melt‐mediated polymorphic transition from α into more stable forms. Using a differential scanning calorimetry (DSC) stop‐and‐return technique, different crystallization behaviors were also observed. Isothermal XRD experiments confirmed that the kinetics of the polymorphic transformation was different within the three samples, even if the three fats were β‐3L‐tending. At 15°C, KT transformed from liquid state to stable form without passing through α‐form, while DN and BR crystallized first into α‐from which transformed further to β′, then into stable β‐form. At 20°C, DN and BR crystallized directly from liquid to β′, which later transformed into β‐form while KT did not crystallize under the same conditions. The huge differences observed result from the differences in the TAG profiles, mainly in the StOO and StOSt content.

Abstract 12439: Abdominal Visceral Fat Area and Density Are Associated With Coronary Artery Calcification: A Cross-Sectional Analysis of the Multi-Ethnic Study of Atherosclerosis

Introduction: The associations of body composition components, including muscle and adipose tissue, and markers of subclinical coronary artery disease are unclear. We examined the relationship between abdominal CT-derived measures of the area and density of fat and muscle with coronary artery calcification (CAC), using data from the Multi-Ethnic Study of Atherosclerosis (MESA). Methods: A randomly selected total of 1,974 MESA participants free of coronary heart disease underwent abdominal CT scans at exams 2 or 3, with the resulting images interrogated for abdominal body composition. Using six cross-sectional slices spanning L2-L5, Medical Imaging Processing Analysis and Visualization (MIPAV) software was used to determine abdominal muscle and fat composition by utilizing appropriate Hounsfield units (HU) ranges. CT chest scans obtained during the exam 1 were used to obtain CAC scores, calculated using the Agatston method and spatially weighted calcium score (SWCS). Multivariable linear regression analysis was performed to assess the relationship between both abdominal visceral fat and muscle area and density to prevalent CAC. Results: A total of 1,089 participants had a CAC>0, with an average CAC score of 310. In the fully adjusted model, for every 10 cm 2 increase in visceral fat area, the likelihood of having a CAC >0 increased by 0.60% (p<0.001). In the minimally adjusted model, abdominal muscle area was significantly associated with CAC>0, which became non-significant in the fully adjusted model. For density of visceral fat , every 1 HU increase (less lipid dense fat tissue), the likelihood of having a CAC score>0 decreased by 0.29% (p<0.05). No significant relationship was observed between density of abdominal muscle and CAC>0. Conclusion: Greater area and higher lipid density of abdominal visceral fat was associated with an increased likelihood of having CAC, while there was no significant relationship between abdominal muscle area or density and CAC. Both the quantity and the quality of fat have associations with an important marker of subclinical atherosclerosis, CAC, and their significance with respect to cardiovascular outcomes requires further evaluation.

The use of liquid fatty waste from restaurants as an alternative raw material for the food industry, biomedical and pharmaceutical applications, and the production of biofuel

There is an active search for alternative types of raw materials for the needs of the national economy. Fossil fuel reserves are noticeably depleted, the ecological condition of the environment is deteriorating, and at the same time, the amount of industrial waste that needs to be disposed of is increasing. The number of polymers for production based on natural raw materials and the need for them for the food industry, biomedical and pharmaceutical applications is constantly growing. About 250,000 liters of used vegetable oil and other fats are generated every week in catering establishments of Ukraine. The largest share belongs to spent frying fats. A significant volume of promising raw materials ends up in the sewage system. The resources of the treatment plants are excessively depleted. Also, emissions of spent fatty raw materials cause enormous damage to the environment. A study was conducted on: the dynamics of changes in quality indicators of sunflower oil during prolonged heating; evaluation of the quality indicators of the samples of the studied spent fats; dynamics of changes in cooking fat quality indicators during prolonged heating; the dynamics of changes in the quality indicators of frying fat during prolonged heating; the physico-chemical indicators of the quality of samples of experimental used fats were investigated. The possibility of using spent frying fats for the production of targeted products, which is a promising resource for the synthesis and production of polymer materials and secondary raw materials in the processes of the technical sphere and the production of biofuel, was investigated. The use of spent liquid fats as a raw material for the production of diesel fuel is appropriate, however, among the tested samples, heated sunflower oil is the least suitable. Spent deep-frying and cooking fats showed a fairly high resistance to long-term heating and after contact with a hot surface are characterized by acceptable values of thermo-oxidative stability, namely 46.5 and 44.1 %, respectively.

189 The Effects of Dose Timing / Intervals on Grow-Finish Performance, Carcass Characteristics, Carcass Cutting Yields, and Meat Quality of Market Gilts Managed with Improvest

Abstract Improvest (Zoetis Canada Inc.) immunization provides temporary suppression of ovarian function and estrus in market gilts. The product requires two sequential injections administered at least 4 weeks apart, with full suppression of ovarian function demonstrated 4 to 10 weeks after the second injection. Recent research has shown the importance of closely monitoring the durations between the injections and between the second injection and slaughter. The objective was to determine the effects of dose timing and interval on grow-finish performance, carcass cutting yields, and meat quality of market gilts managed with Improvest when days on feed remained constant. The study consisted of 1,056 market gilts (average starting body weight of 31.7 kg) in 48 pens (22 pigs/pen) with experimental treatments arranged as a 2 × 2 factorial design with main effects of interval between the first and second Improvest injection (D1-D2; 4-week interval or 6-week interval) and time between the second Improvest injection and slaughter [D2-slaughter; weighted average of 34 to 35 days post-second injection (SHORT) or weighted average of 48 to 49 days post-second injection (LONG)]. Pigs were marketed using a similar strategy where the heaviest 3 to 5 pigs from each pen were marketed during study week 12, the next heaviest 3 to 5 pigs from each pen were marketed during study week 14, and the remaining pigs in the pen were marketed during study week 15. Hot carcass weight and optical probe readings (Destron PG-203; Anitech Identification System Inc.) were collected during slaughter. Following slaughter, 288 carcasses (24/treatment for each marketing event; pigs near the population average) were selected for evaluation of carcass cutting yields and meat quality. Data were analyzed with PROC MIXED of SAS, with pen serving as the experimental unit. There were limited interactions between D1-D2 and D2-slaughter, with nonsignificant interactions (P ≥ 0.07) for average daily feed intake (ADFI), average daily gain (ADG), and feed:gain (F:G) ratio during the grow-finish period, hot carcass weight, backfat thickness, or carcass primal weights. Overall, this study illustrated the trade-offs associated with altering the duration of time between D2-slaughter. From a live production standpoint, there were significant differences (P < 0.01) for D2-slaughter for ADFI and F:G ratio, with SHORT having reduced ADFI (2.47 kg versus 2.53 kg) and more efficient F:G (2.69 versus 2.74) compared with LONG (Table 1). From a meat processing standpoint, there were meaningful differences observed in fat deposition for D2-slaughter. In terms of fat quantity, backfat thickness and belly primal weight were affected (P < 0.01) by D2-slaughter (LONG had 0.78 mm greater backfat thickness and 0.15 kg heavier trimmed bellies). In terms of fat quality, iodine value and belly firmness were affected (P < 0.01) by D2-slaughter (LONG had 1.30 units lower iodine value and superior belly flop scores).

Dietary fat quality and serum androgen concentrations in middle-aged men

Background/ObjectivesAverage testosterone concentrations in men have declined over the last few decades. The reasons for this are not fully known, but changes in dietary fat quality have been suggested to have a role. This study aimed to investigate the associations of different dietary fatty acids with serum androgen concentrations.Subjects/MethodsA total of 2546 men with a mean age of 53 from the Kuopio Ischaemic Heart Disease Risk Factor Study were included in this cross-sectional study. Associations between dietary saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) and trans (TFA) fatty acids and concentrations of serum total and free testosterone and steroid hormone binding globulin (SHBG) were analyzed with analysis of covariance and linear regression analysis. Associations of isocaloric replacement of nutrients and androgen concentrations were analyzed with multivariate nutrient-density models.ResultsAfter adjustment for age, examination year and energy intake, higher SFA intake was associated with higher serum total and free testosterone and SHBG concentrations, and higher PUFA intake with lower concentrations. However, the associations were attenuated and not statistically significant after further adjustments for potential confounders. MUFA and TFA intakes were not associated with androgen concentrations. In isocaloric substitution models, replacing dietary protein with SFA was associated with higher serum total testosterone and SHBG concentrations. After excluding men with history of CVD or diabetes (n = 1021), no statistically significant associations were found.ConclusionsDietary fat quality was not independently associated with serum androgen concentrations in middle-aged men. However, replacing protein with SFA may be associated with higher serum androgen concentrations.

Prognostic utility of body composition parameters based on computed tomography analysis of advanced non-small cell lung cancer treated with immune checkpoint inhibitors

ObjectiveThe purpose of this study was to evaluate the prognostic impact of body composition parameters based on computed tomography (CT) in patients with non-small cell lung cancer (NSCLC) who received ICI treatment.MethodsThis retrospective study analyzed the data from advanced NSCLC patients treated with ICI therapy between 2013 and 2019. We included patients with NSCLC who underwent baseline CT scans. The exclusion criteria included patients who received three or more lines of chemotherapy, those with insufficient clinical information, or those without treatment response evaluation.ResultsA total of 136 patients were enrolled. Among the volumetric body composition parameters, patients in the highest quartiles (Q2–4) of the visceral fat index (VFI) exhibited a higher response rate to ICI therapy than those in the lowest quartile (Q1) of VFI (Q1 vs. Q2–4: 18.2% vs. 43.1%, p = 0.012). Patients with a VFI in Q2–4 had significantly prolonged progression-free survival (PFS) and overall survival (OS) (PFS, Q1 vs. Q2–4: 3.0 months vs. 6.4 months, p = 0.043; OS, Q1 vs. Q2–4: 5.6 months vs. 16.3 months, p = 0.004). Kaplan–Meier analysis based on the VFI and visceral fat Hounsfield unit (HU) revealed that patients with VFI in Q1 and HU in Q2–4 had the worst prognosis.ConclusionsVisceral fat volume is significantly associated with treatment outcomes in ICI-treated patients with NSCLC. Moreover, fat quality may impact the treatment outcomes. This finding underscores the potential significance of both fat compartments and fat quality as prognostic indicators.Critical relevance statementVisceral fat volume is significantly associated with treatment outcomes in ICI-treated patients with non-small cell lung cancer. Moreover, fat quality may impact the treatment outcomes. This finding underscores the potential significance of both fat compartments and fat quality as prognostic indicators.Graphical Key points• We found that visceral fat volume positively correlated with treatment response and survival in patients with non-small cell lung cancer receiving immune checkpoint inhibitors.• Additionally, a trend toward a negative correlation between visceral fat attenuation and survival was observed.• The findings highlight the prognostic utility of fat compartments and fat quality.

An Innovative Method for the Production of Yoghurt Fortified with Walnut Oil Nanocapsules and Characteristics of Functional Properties in Relation to Conventional Yoghurts.

Polyunsaturated fatty acids (PUFAs) are crucial nutrients involved in a plethora of metabolic and physiological processes. PUFAs have been extensively researched for their effects on human nutrition and health. The high demand for these fatty acids offers the possibility of adding vegetable oils to dairy products such as yoghurt. The aim of this study was to produce nano/microcapsules comprising walnut oil through exclusively natural ingredients utilised in yoghurt manufacturing. Additionally, the study tested yoghurt supplemented with PUFAs using the acquired nano/microcapsules. Chemical and physiochemical properties, microbiological analysis, rheological measurements, texture analysis, scanning electron microscope (SEM) analysis, ATR-FTIR spectroscopy, and sensory and fatty acids profile analysis were performed. A physico-chemical analysis highlighted the impact of oil addition on fat and dry matter concentration, revealing an increased quantity of said components in yoghurt after oil addition. Based on the identified parameters for potential and active acidity in the yoghurts, normal lactic fermentation was observed. Furthermore, the addition of oil was found to have an impact on the pH of the yoghurt. Microbiological analysis indicated that the incorporation of nano-encapsulated walnut oil did not have any notable effect on the abundance of determined microorganisms in the yoghurt. However, it was observed that the number of Lactobacillus delbrueckii ssp. bulgaricus increased as a result of storage. The incorporation of enclosed oil in yoghurt resulted in negligible alterations in rheological and sensory characteristics when compared with the plain variant. The addition of oil had an effect on most of the analysed fatty acids. Fortified yoghurt shows a more favourable proportion of the fatty acid groups tested (SFA, MUFA, and PUFA) and lower values of fat quality factors (AI and TI).

Higher diet quality relates to better cardiac function in cancer survivors: The multi-ethnic study of atherosclerosis

BackgroundCancer therapies induce cardiac injury and increase cardiovascular disease (CVD) risk. In non-cancer populations, higher diet quality is associated with protection against CVD, but the relationship between diet and cardiac function in cancer survivors is unknown. MethodsThis cross-sectional analysis from the Multi-Ethnic Study of Atherosclerosis (MESA) cohort included 113 cancer survivors (55 breast, 53 prostate, three lung, and three blood) and 4233 non-cancer controls. Dietary intake was reported via validated food frequency questionnaire. Alternate healthy eating index (AHEI) was calculated as a measure of quality. Cardiac function, determined as left ventricular ejection fraction (LVEF), was assessed by cardiac magnetic resonance. ResultsCancer survivors had a lower LVEF compared to controls (61.3 ± 6.5% v 62.4 ± 6.1%, p = 0.04). In all participants, total fat (β ± SE: −0.04 ± 0.01, p = 0.004), saturated fat (−0.11 ± 0.03, p < 0.001), and trans-fat (−0.36 ± 0.12, p = 0.002) intake were inversely associated with LVEF while AHEI (0.03 ± 0.01, p < 0.001) was positively associated with LVEF. Among cancer survivors only, sucrose intake was negatively related to LVEF (−0.15 ± 0.06, p = 0.02), and the ratio of unsaturated fat to saturated fat (2.7 ± 1.1, p = 0.01) and fiber intake (0.42 ± 0.14, p = 0.003) were positively related to LVEF. DiscussionIn cancer survivors, improved dietary fat and carbohydrate quality (i.e., greater consumption of unsaturated fatty acids and fiber) was associated with favorable cardiac function, while higher sucrose was associated with worse cardiac function. Further research is needed to confirm these findings and test whether changes in the identified dietary factors will modulate cardiac function in cancer survivors.

Effect of Thermostable Enzymes Produced by Psychrotrophic Bacteria in Raw Milk on the Quality of Ultra-High Temperature Sterilized Milk.

Ultra-high temperature sterilized milk (UHT) is a popular dairy product known for its long shelf life and convenience. However, protein gel aging and fat quality defects like creaming and flavor deterioration may arise during storage. These problems are primarily caused by thermostable enzymes produced by psychrotrophic bacteria. In this study, four representative psychrotrophic bacteria strains which can produce thermostable enzymes were selected to contaminate UHT milk artificially. After 11, 11, 13, and 17 weeks of storage, the milk samples, which were contaminated with Pseudomonas fluorescens, Chryseobacterium carnipullorum, Lactococcus raffinolactis and Acinetobacter guillouiae, respectively, demonstrated notable whey separation. The investigation included analyzing the protein and fat content in the upper and bottom layers of the milk, as well as examining the particle size, Zeta potential, and pH in four sample groups, indicating that the stability of UHT milk decreases over time. Moreover, the spoiled milk samples exhibited a bitter taste, with the dominant odor being attributed to ketones and acids. The metabolomics analysis revealed that three key metabolic pathways, namely ABC transporters, butanoate metabolism, and alanine, aspartate, and glutamate metabolism, were found to be involved in the production of thermostable enzymes by psychrotrophic bacteria. These enzymes greatly impact the taste and nutrient content of UHT milk. This finding provides a theoretical basis for further investigation into the mechanism of spoilage.

Streptococcus thermophilus JM905-Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages.

The metabolic utilization of different carbon sources by Streptococcus thermophilus JM905(S. thermophilus JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of S. thermophilus JM905 fermented milk were investigated at different fermentation periods, with changes in pH, water-holding capacity, viscosity, nuisance odor, and viable bacteria count being used to define the fermentation characteristics of the strain. Changes in the key metabolites, 2-hydroxybutyric acid, folic acid, L-lactic acid, D-glycerol-D-galactose-heptanol, (R)-leucine, L-aspartic acid, L-proline, D-arginine, L-isoleucine, hydra starch, L-lysine, L-tryptophan, and D-galactose, were clarified. Correspondingly, the fermented milk protein, amino acid, and fermented milk fat quality nutrient contents were determined to be 3.78 ± 0.054 g per 100 g, 3.405 ± 0.0234 g per 100 mL, and 0.161 ± 0.0030 g per 100 g, respectively. This study addressed strain carbon source utilization, changes in fermentation characteristics and metabolites during fermentation, with the aim of investigating the link between fermentation characteristics and metabolite quality components of Streptococcus thermophilus JM905 and its fermented milk with fermentation potential and to provide a useful reference for the screening of superior fermentation strains.

Influence of Sex on Meat and Fat Quality from Heavy Alentejano Pigs Finished Outdoors on Commercial and High Fiber Diets.

This work aimed to examine the effects of sex on meat and fat quality traits from thirty Portuguese Alentejano (AL) pigs reared in outdoor conditions. These pigs were divided into three groups and fed ad libitum. From ~40 to 130 kg LW, castrated (C group) and intact animals (I and IExp) consumed commercial diets. Until slaughter (~160 kg), C and I pigs remained on commercial diets, and IExp changed to a more sustainable experimental diet with locally produced pulses and byproducts. Samples were collected from the Longissimus lumborum (LL), Psoas major (PM), and dorsal subcutaneous fat (DSF). At ~160 kg, the PM muscle of intact pigs presented lower intramuscular fat content than that of C pigs, while total collagen was higher. Additionally, PM myoglobin was lower and lightness (L*) was higher in intact pigs. Regarding DSF, moisture and total protein contents were higher and total lipids were lower in intact than in castrated pigs, while color parameters were not significantly different. Finally, antioxidant capacity measured in the LL muscle showed an overall lower value in intact pigs. However, lipid oxidation values were not significantly different between the experimental groups and only increased with storage time. Outdoor-reared intact AL pigs produced leaner and less saturated pork and fat compared to castrated ones. Despite the lower antioxidant activity observed in the LL muscles of intact pigs, the lipid oxidative stability of cooked meat was not different among the experimental groups.

Effects of dietary fat modulation on milk fat quality and gene expression of goats

This study was aimed at investigating the effect of dietary fat modulation via oil blend supplement (linseed oil 1.5/3.0%, sunflower oil 1.5/3.0%, 20 g FineX™NV1810) on the milk production, quality, fatty acid profile and gene (PPAR-α, SCD, ACAC, HMG-CoA synthase) expression of lactating Barbari goats. Eighteen goats were equally divided into three groups, where group A was given a basal diet, while group B and group C were offered two levels of oil blend in addition to the basal diet for 90 days. Oil blend supplementation significantly (P < 0.05) affected milk production, pH, titratable acidity, ash, milk solid-not-fat, and total soluble solids. Further, it significantly (P < 0.05) increased C4:0 C16:1, C18:0, C18:1n–9, C18:2n–6, C18:3n–3, MUFA, PUFA, and P/S ratio, while reduced the fatty acids C8:0 to C16:0, n–6/n–3 ratio, and SFA of milk fat. There was a positive effect (P < 0.05) of the oil blend supplement on the health and metabolic indices of milk fat. The oil supplementation levels and trial period affected the expression of the studied genes.

Diabetes and Dietary Fats

Fats are important nutrients that supply energy and help to regulate the processes of the human body. The proportion of fat in the energy intake of Koreans, as well as that of saturated fatty acids is continuously increasing. It has been reported that the quality of fat is more important than the intake of fat because of the effects on insulin sensitivity or blood lipid levels depending on the type of fat. To prevent excessive intake of energy or bad fat, total fat intake is recommended to be &lt; 30% of total energy intake. Saturated fatty acids, which have the greatest adverse effect on the risk of cardiovascular disease, are recommended as &lt; 7% of total energy, while trans fatty acids are suggested to be avoided and replaced with unsaturated fatty acids. Emphasis is placed on incorporating healthy eating patterns such as those of the Mediterranean diet and DASH (Dietary Approaches to Stop Hypertension), rich in mono- or polyunsaturated fatty acids. A balanced intake of fatty acids and a variety of nutritional foods in appropriate amounts is important for health.

Substitution analyses of foods with varying fat quality and the associations with all-cause mortality and impact of the FADS-1 genotype in elderly men

PurposeTo investigate associations between substitutions of foods varying in fat quality and all-cause mortality in elderly Swedish men and to examine effect measure modification by a gene involved in fatty acid desaturation (rs174550 FADS1). MethodsUsing Cox-regression models in the ULSAM cohort (n = 1133 men aged 71), we aimed to investigate; (1) Associations between the substitution of a nutrient or food for another on all-cause mortality (primary outcome) and CVD (secondary outcome) and (2) Associations between the addition of various fat-rich foods to the habitual diet and all-cause mortality and CVD. Subgroup analyses based on the rs174550 FADS1 genotype were conducted.ResultsOver a mean follow-up of 11.6–13.7 years, n = 774 died and n = 494 developed CVD, respectively. No clear associations were observed for the vast majority of substitution nor addition models. Adding saturated fatty acids (SFA) on top of the habitual diet was however associated with an increased risk of mortality in men with the CT/CC-genotype [HR (95% CI) 1.44 (1.05, 1.97)]. Post-hoc analyses showed an inverse association of substituting SFA with carbohydrates [HR (95% CI) 0.79 (0.65, 0.97)], which was somewhat stronger in men with the CT/CC-genotype compared to men carrying the TT-genotype.ConclusionsFew associations were observed between diet and all-cause mortality and CVD in this population. However, substituting SFA with carbohydrates was associated with lower mortality in post-hoc analyses and adding SFA to the habitual diet increased mortality in men with the CT/CC-genotype. The latter observation is novel and warrants further investigation in larger cohort studies including women.

The effect of 2-day heat stress on the lipid composition of bovine milk and serum

Milk and serum were collected from dairy cows before and during a 2-day heat challenge. The concentrations of free short-chain fatty acids (SCFAs), the fatty acid (FA) profile, and the abundance of the major species of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and sphingomyelin (SM) were measured, and samples collected during heat exposure were compared with those collected prior to heat exposure. It was found that a 2-day heat challenge did not alter the global FA composition of milk fat nor the content of the major phospholipids. Although the concentration of SCFAs C3 and C4 and some lysophosphatidylcholine (LPC) species in milk was found to be associated with the forage type, neither of these lipid molecules can be used as an indicator of acute heat stress. While it is a positive finding that short-term heat stress has no detrimental effect on the FA composition or the nutritive quality of milk fat, this study highlights the complexity of validating a milk lipid biomarker for heat stress in dairy cows.

Macronutrient quality and the incidence of metabolically unhealthy phenotypes in adults with normal weight and overweight/obesity.

We aimed to investigate the associations of macronutrient quality indices with the incident metabolically unhealthy normal weight (MUNW) and metabolically unhealthy overweight/obesity (MUO) phenotypes. This prospective study included 512 metabolically healthy normal weight and 787 metabolically healthy overweight/obese adults from the third study examination of the Tehran Lipid and Glucose Study. The participants were followed through the sixth study examination. Diet was measured with a food frequency questionnaire. The macronutrient quality index (MQI), carbohydrate quality index (CQI), fat quality index (FQI), and healthy plate quality index (HPPQI) were calculated. Hazard ratio (HR) and 95 % confidence interval (95 % CI) were estimated for incident unhealthy phenotypes using Cox regression. After controlling all possible confounding factors, a one-point higher HPPQI was linked to a 28 % lower risk of MUNW (HR = 0.72; 95 % CI = 0.59, 0.87). Compared to the lowest quartile, the incident MUNW was also lower in the two last quartiles of the HPPQI. A one-unit increase in MQI was associated with a 5 % lower incident MUO (HR = 0.95; 95 % CI = 0.92, 0.99). The incident MUO was also higher for the highest compared to the lowest MQI quartile. In quartiles 2-4 of the HPPQI, incident MUO was lower with respective HRs (95 % CI) of 0.71 (0.54, 0.93), 0.60 (0.45, 0.80), and 0.66 (0.50, 0.86) in the fully-adjusted model. A higher overall macronutrient quality was independently associated with a lower incident MUO. A higher dietary protein quality was related to a lower risk for MUNW and MUO.