Saturated Fatty Acid Ratio Research Articles

PSXIII-27 Meat and fat quality of gilts intended for Spanish dry-cured ham: effect of immunocastration and feeding

Abstract Currently, gilts intended for Spanish high quality dry-cured ham are characterized by lack of fatness detected at backfat depth covering the ham and also in the intramuscular fat content, necessary for an optimum dry-curing process and for the consumer acceptability, respectively. Trying to solve it, a trial was carried out with 90 Duroc x (Landrace x Large White) females to assess the impact of immunocastration and different diets on meat and fat quality. Half of gilts were entire (EG) and the other half were immunocastrated (IG) by two injections of Vacsincel® at 58 and 76 kg of body weight (BW). Three diets were tested (76–134 kg BW) in both groups: A=control, B=high net energy content and C=low lysine level. A sample of meat from each carcass (n = 15) and 48 samples of subcutaneous fat chosen at random (n = 8) were analyzed. Data were processed as a factorial 2 (sexes) x 3 (diets) using the GLM procedure of SAS. Meat from IG showed lower moisture (P = 0.04) and higher intramuscular fat content (P = 0.01) than that from EG. Fat from IG presented higher proportion of saturated fatty acids (SFA) (P = 0.002) and lower of polyunsaturated (PUFA) (P = 0.02) and PUFA:SFA ratio (P = 0.007) than that from EG, but the n6:n3 ratio was not influenced. About feeding, the only effects observed were that in IG, diet C and B increased the water holding capacity (P < 0.01). It can be concluded that immunocastration improved the chemical composition of meat, but feeding had scarce effects on pork quality. Besides, fat from EG seems healthier but fat from IG would be fitter for technological processes, such as curing. This work (Project AGL2016-78532-R) was funded by MINECO.

Investigation of the Fatty Acid Profile of the M. rhomboideus Derived from Bos indicus Cattle

ObjectivesResearch has shown the m. Rhomboideus (Rho) from purebred Bos indicus (BI) to be unique in its proximate chemical composition, indicated by increased lipid deposition. Thus, potential for the depostion of mono- (MUFA) and poly- unsaturated (PUFA) fatty acids exists. The objective of this study was to assess the fatty acid composition of the intramuscular (IMF) and subcutaneous (SQF) depots in the Rho from BI crossed cattle.Materials and MethodsThree replications of 4 USDA Choice (Ch) and 4 USDA Select (Se) Rho muscles were selected from the right half of split carcasses (N = 24). Selection parameters were > 7.62-cm hump height, > 7.62-cm width, > 25.4-cm length, weight range: 2–4-kg. Muscles were removed from carcasses and vacuum packaged. After a 14-d aging period, Rho muscles were fabricated, 2.54-cm serially cut steaks (anterior to posterior), trimmed to 0.254-mm fat thickness. Steaks were assigned identification tags and designated for analysis. Rho steaks were used for proximate composition (n = 2), trained sensory analysis (n = 2), Warner-Bratzler shear force (WBS, n = 1), collagen content (n = 1), and fatty acid composition of IMF and SQF (n = 1). Steaks for trained sensory analysis were also used for color measurements and cook yield. Data were analyzed using a 2-sample t test. Sensory data were analyzed using a linear fit model with order as a random effect. All data analyzed using JMP v14.0.0. A predetermined significance level of P < 0.05 was used.ResultsTotal MUFA, PUFA and saturated fatty acid (SFA) percentages of IMF were not significant (P > 0.05) between Ch Rho muscles (43, 7.2, 47.1%, 0.89, respectively) and Se Rho muscles (43.0, 6.3, 50.7%, 0.86, respectively). Mean averages across both quality grades for total MUFA, PUFA, SFA, and MUFA:SFA (42.2, 6.8, 48.9%, 0.87, respectively) in Rho IMF were similar to reported FAC averages of Bos taurus (BT) longissimus dorsi IMF (47.8, 4.4, 47.8%, 1.0, respectively).Total MUFA percentage (49.1 vs. 45.4%) and MUFA:SFA ratio (1.1 vs. 0.9) were significantly higher (P < 0.001) in Ch SQF compared to Se SQF. However, total PUFA percentage (4.3 vs. 3.7%) and SFA (50.3 vs. 47.0%) were significantly higher (P < 0.02) in Se SQF compared to Ch SQF. Mean averages across both quality grade for total MUFA, PUFA, SFA, and MUFA:SFA (47.4, 4, 48.6%, 0.99, respectively) in SQF were similar to reported fatty acid averages of BT brisket SQF (56.8, 3, and 35.9%; 1.47, respectively).Protein content (19.4 vs. 18.6%) was higher (P < 0.02) for Ch than Se Rho muscles. L* value (50.2 vs. 47.9) was larger (P < 0.05) for Se. Ch Rho muscles contained greater amounts (P < 0.001) of total, insoluble, and soluble collagen (21.8, 21.5, 0.3 mg/g, respectively) compared to Se Rho muscles (13.8, 13.7, 0.1 mg/g, respectively). Ch Rho muscles were more tender (P < 0.001) as determined by WBS values (2.6 vs. 3.1 kg). Trained sensory analysis, pH, fat, moisture, a* and b* color values between quality grades were not different (P > 0.05).ConclusionDifferences were not seen for fatty acid composition between Ch and Se Rho IMF fat. However, higher percentages of total PUFA were found in both Ch and Se Rho IMF compared to reported longissimus dorsi IMF. Additionally, Ch Rho SQF contained higher percentages of total MUFA. However, Se Rho SQF contained higher percentages of total PUFA and SFA. Higher percentages of SFA were found in both Ch and Se SQF compared to reported brisket SQF SFA values.

Evaluating Pig Performance, Carcass Merit and Processed Pork Quality when Chestnuts and Acorns are fed to Duroc-Influenced Pig Genetics During Late Finishing

ObjectivesThe objective of this study was to determine the effects of feeding chestnuts and acorns on growth performance, carcass quality and further processed products of Duroc/Duroc crossbred finishing barrows.Materials and MethodsBarrows (n = 30) were individually housed in pens, blocked by body weight and randomly assigned to one of three treatments: control (n = 10), inclusion of acorns at 15% of the diet (n = 7), inclusion of chestnuts at 15% of the diet (n = 13). Pigs were fed ad libitum for 28 d prior to harvest. Feed refusal and individual pig weights were collected every 7 d and used to calculate average daily gain (ADG), gain-to-feed (G:F), and average daily feed intake (ADFi). Following harvest, carcass quality was determined by objective color (L*, a* and b*), fat composition and marbling scores. Fat samples were removed from four fat depots (backfat, seam, jowl, kidney and pelvic) and analyzed for fatty acid composition. Sample chops were removed between the 10th and 11th rib of the left side of each carcass and analyzed for fatty acid composition, moisture and fat content. Bellies were removed from the left side of each carcass, further processed into bacon slabs and analyzed for slice quality, fatty acid composition, moisture and fat content. Carcass characteristics and bacon quality were analyzed using GLM procedure of SAS. Growth performance and fatty acid composition were analyzed using MIXED procedure of SAS. Significance was determined at P-value < 0.05.ResultsNo differences were detected for ADG and ADFi across treatments (P > 0.05). Barrows fed chestnut diets had a greater G:F when compared to control (P < 0.05) or acorn fed barrows (P < 0.05). Dietary treatments did not impact (P > 0.05) carcass characteristics or carcass quality. Inclusion of chestnuts or acorns within the diet did not impact (P > 0.05) moisture and fat content of chops and bacon slices (P > 0.05). Moreover, feeding acorns led to similar concentrations (P > 0.05) of palmitoleic acid (16:1) and linoleic acid (18:2n6c) when compared to the control diet. However, feeding diets containing acorns led to greater proportions (P < 0.01) of palmitoleic acid and linoleic acid similar to barrows fed diets containing chestnuts. No difference (P > 0.05) for stearic acid (18:0) were observed between control and chestnut treatments, however, both were found to have greater amounts (P < 0.01) of stearic acid when compared to the acorn treatment. Acorns increased (P < 0.01) the total concentration of omega-6 fatty acids (n-6) when compared to chestnut diets, but no differences (P > 0.05) were observed between acorn and control diets. Inclusion of acorns reduced (P < 0.05) total saturated fatty acids (SFA) when compared to control and chestnut treatments; however total polyunsaturated fatty acids (PUFA) were increased (P < 0.05) when acorns were included in the diet. When evaluating PUFA:SFA ratio, no differences (P > 0.05) were found between control and chestnut diets. Including acorns in the diet, resulted in an increased (P < 0.05) PUFA:SFA ratio.ConclusionInclusion of acorns and chestnuts did not negatively impact carcass characteristics, carcass quality or bacon quality, nevertheless, including acorns altered overall fatty acid composition while minimal differences were observed between diets containing chestnuts and the control.

Comparison of Fatty Acid Compositions of Commercial Fish and Fish By-Products Oils Used in Fish Feed Industry in Turkey

Fats have a function in transmitting the necessary fatty acids to fish as well as being an energy source in fish nutrition. In particular, high-chain unsaturated fatty acids are needed for feeding saltwater fish. In this study, the fatty acid composition of fish oils obtained from some whole-body fish and fish by-products used in the fish-feed industry in Turkey was determined and compared with each other. Accordingly, SFA (Saturated fatty acids) ratios were in the range of 15.57-33.38% in the oils obtained from the whole-body fish and in the range of 16.3-31.89% in the oils from fish by-products; MUFA (Monounsaturated fatty acids) ratios were in the range of 24-38.69% in the oils obtained from the whole-body fish and in the range of 25.81-47.57% in the oils from fish by-products; PUFA (Polyunsaturated fatty acids) ratios were in the range of 31-36.73% in the oils obtained from the whole-body fish and in the range of 33.54-36.78% in the oils from fish by-products. Given DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) ratios which are among the most important PUFAs for nutrition, it was determined that DHA ratios were in the range of 14.08-19.10% in the oils obtained from the whole-body fish and in the range of 3.55-15.28% in the oils from fish by-products, whereas EPA ratios were in the range of 8-9.89% in the oils obtained from the whole-body fish and in the range of 2.63-15.28% in the oils from fish by-products.

Transcriptional profiling reveals differentially expressed genes involved in lipid biosynthesis during cacao seed development

Theobroma cacao is a plant of economic value due to the use of its seed lipid for chocolate, confectionery, and cosmetic industries. The seed lipid contains a stable ratio of saturated and unsaturated fatty acids, which determines its unique melting temperature. However, little is known about the molecular mechanism determining the fatty acid ratio and lipid content in cacao. To gain insight into the unique properties of lipid synthesis in cacao, biochemical and transcriptomic approaches were used to compare the lipid accumulation between high and low lipid content cacao accessions. Lipid accumulation rates and lipid content were different between the two accessions. Moreover, differentially expressed genes were detected between high and low lipid content cacao accessions. The data allowed the identification of distinct candidate genes and furthered our understanding of lipid accumulation, potentially explaining the differences in lipid content between various cacao accessions. The results might be used to develop molecular tools and engineer alternative pathways for cacao breeding with improved lipid production potentials.

Influence of dietary plant fats and antioxidant supplementations on performance, apparent metabolizable energy and protein digestibility, lipid oxidation and fatty acid composition of meat in broiler chicken

This study aimed to evaluate the effects of dietary different antioxidants and plant oils on performance, apparent metabolizable energy and protein digestibility, meat quality and meat fatty acid composition of broiler chickens. In all, 480 male broiler chicks of 1‐day old were assigned in a completely randomized design with factorial arrangement 2 × 5 (plant oil sources [soybean and rapeseed oils] and antioxidant sources [vitamin E, Thyme, Rosemary and Satureja essential oils] furthermore control treatment without antioxidant). The results indicated that at 1–42 d of age, growth performance and carcass yield of birds were not influenced by dietary plant oils and antioxidant supplementations. Dietary Thyme essential oil (300 mg/kg) resulted in an increase in crude protein digestibility and birds fed on diets without antioxidant showed increase in the apparent metabolizable energy (p < .01). Birds receiving the combination of soybean oil with Rosemary essential oil had lowest malondialdehyde concentration in comparison to birds receiving other treatments (p < .05) in the drumstick meat. Also, birds receiving the combination of soybean oil with vitamin E had lowest malondialdehyde concentration in comparison to birds receiving other treatments (p < .05) in the breast meat. The results indicated that treatments did not influence water holding capacity of meat. Also, dietary rapeseed oil and Thyme essential oil supplementations, separately, decreased saturated fatty acid (p < .01) and increased unsaturated fatty acid and unsaturated to saturated fatty acids ratio (p < .01) of drumstick meat tissue in broiler chicken (p < .01). In conclusion, dietary rapeseed oil and Thyme essential oil increased in n‐3 polyunsaturated fatty acids in the drumstick meat (p < .01) and a combination of dietary soybean oil, Rosemary essential oil and vitamin E decreased the lipid oxidation in the meat of broiler chickens (p < .05).

Enzyme-treated soy protein supplementation in low protein diet improved flesh tenderness, juiciness, flavor, healthiness, and antioxidant capacity in on-growing grass carp (Ctenopharyngodon idella).

An 8-week feeding trial was conducted to investigate the effects of enzyme-treated soy protein (ETSP) supplementation in low protein diets on growth performance as well as flesh sensory quality and healthiness in on-growing grass carp. A total of 540 on-growing grass carp (initial average weight 325.72 ± 0.60 g) were fed six diets, which included a normal protein diet (28% crude protein) and five low protein diets (26% crude protein) supplemented with graded levels of ETSP (0.0, 0.8, 1.2, 1.6, and 2.0%). The results showed that reducing dietary protein by 2% decreased percentage weight gain, feed intake, and flesh flavor (aspartic acid, glutamic acid, histidine, and 5'-inosinic acid contents) and healthiness-related indices (linolenic acid (LA) and docosahexaenoic acid (DHA) contents and polyunsaturated fatty acids to saturated fatty acids ratio). Under the condition of reducing dietary protein by 2%, 0.8-1.2% ETSP supplementation restored above parameters to levels equal or superior to those in 28% crude protein diet group. Although reducing dietary protein by 2% did not deteriorate flesh tenderness and juiciness, 0.8-1.2% ETSP supplementation in low protein diets also improved the two indices compared with 28% crude protein diet. Moreover, ETSP-improved flesh quality was partly related to increased muscle antioxidant enzymes activities and their mRNA levels. In addition, ESTP-enhanced antioxidant enzyme mRNA levels were partly associated with the upregulation of NF-E2-related factor 2 (Nrf2) and target of rapamycin (TOR) signaling. Collectively, 0.8-1.2% ETSP supplementation in low protein diets improved growth performance as well as flesh sensory quality and healthiness in on-growing grass carp.

The effect of dietary glycerol supplementation on milk production and composition, blood parameters and performance of lactating sows

Modern lactating sows have an increased demand for nutrients for the large litter size compared to the traditional genotypes. Glycerol is considered to be a good alternative to moderate the energy deficiency and provide energy supply in the feed of lactating sow. The aim of our study was to evaluate the effect of a liquid “feed grade” glycerol source on the milk production and milk composition of sows including its fatty acid profile, on the major physiological indicators of sows, and on the digestibility of nutrients. The trial was conducted with Danish Landrace×Danish Yorkshire (323±17.0 kg) sows (n = 12/treatment) and their litters. 5% glycerol supplementation increased the milk yield on d 21 of lactation [control (C): 8.94±2.27 kg/d vs. 5% glycerol (G): 10.39±1.56 kg/d; P<0.05], but had no effect on the milk production of the total lactation period (P>0.05). Glycerol inclusion decreased the milk protein content on d 14 and d 21 and had a decreasing effect on the milk protein (CP) content in the total lactation period, either (C: 5.33±0.40 g/100 g milk vs. G: 5.15.±0.33 g/100 g milk; P<0.05). Glycerol supplementation did not influence the dry matter (DM), ether extract (EE) and lactose content. 5% glycerol did not have any effect on the feed intake, live weight, back-fat thickness, and weaning-to-oestrus interval of lactating sows and neither did significantly influence the weaning weight of the piglets. There was no difference between control and experimental groups in total protein, albumin and triglyceride concentration of blood samples of sows and in the activity of liver enzymes (ALT, AST, GGT), but there was a tendency (P<0.10) for increased plasma glucose (C: 4.94±0.29 mmol/L vs. G: 5.17±0.55 mmol/L) and cholesterol (C: 2.10±0.27 mmol/L vs. G: 2.34±0.33 mmol/L) in the experimental group. Due to the 5% glycerol supplementation, the ratio of total saturated fatty acids (SFAs) of the milk fat decreased (C: 43.47±3.37 g/100 g fatty acid vs. G: 39.39±4.51 g/100 g fatty acid; P<0.05). In the SFAs group the ratio of C14:0 and C16:0 fatty acids decreased significantly compared with the control group (P<0.05). In contrast, there was a tendency for increased total monounsaturated fatty acids (MUFAs) content of the milk (C: 43.62±2.54 g/100 g fatty acid vs. G: 47.11±4.29 g/100 g fatty acid; P<0.10) but the total polyunsaturated fatty acids (PUFAs) content was not affected (C: 12.88±1.23 g/100 g fatty acid vs. G: 13.50±0.64 g/100 g fatty acid;). The total n-3 PUFAs proportion in the milk increased (C: 0.63±0.06 vs. G: 0.68±0.05; P<0.05). No differences were observed in the apparent total tract digestibility of DM, CP, EE and crude fiber between control and experimental groups. Our findings have shown that 5% “feed grade” glycerol can be fed with lactating sows without having a negative effect on the performance. Additional dose trials are needed to be performed in order to further study the effect of glycerol supplementation on milk production and on metabolic processes of lactating sows.

Analysis of Chemical Composition in Pork Longissimus Muscle of Latvian Breed Pigs

The aim of this study was to investigate the pork chemical composition (protein, intramuscular fat, cholesterol) and fatty acid composition (SFA, PUFA, MUFA) of the longissimus dorsi muscle of purebred Latvian White (Latvian Yorkshire) and crossbred Latvian Yorkshire and Landrace pigs selected from different herds. The average protein level in pork was 22.8 ±0.21 g 100 g -1 and average intramuscular fat (IMF) 5.6 ±0.62%. It was found that IMF in investigated meat samples was higher than the ideal level. The crossbred pigs produced meat with higher protein level (p &lt; 0.05) and with less IMF (p &lt; 0.05). The saturated fatty acid (SFA) range from 0.7 to 5.2 g 100 g-1 and polyunsaturated fatty acid (PUFA) range from 0.1 to 1.2 g 100 g-1. PUFA:SFA ratio of lean meat was 0.24 on average, which is less than the recommended minimum and did not exceed the value 0.4. The crossbred pigs meat contained significantly lower SFA with higher PUFA:SFA ratio (p &lt; 0.05) compared to those of purebred pigs. Investigated pork samples contain higher level of omega-6 (n-6) and a small level of omega-3 (n-3) with evaluated n-6:n-3 ration 4:1 to 11:1. However, in our investigation were samples of pork in which the IMF was in the recommended range 2–3% and with higher protein and omega-3 level. In general, pork chemical and fatty acid composition depended on pigs genetic.

Physical Properties of Structured Fats and Fat Blends Based on the Long Chain Fatty Acids

Enzymatic and chemical interesterification was used in preparation of structured fats without trans fatty acids. Structured fats were based on fatty acids which are not cholesterol-raising (stearic, behenic, arachidic and oleic acid). Blends of high oleic sunflower oil and fully hydrogenated erucic rapeseed oil, with molar ratio of long unsaturated fatty acids (LUFA, mainly oleic acid) to long saturated fatty acid (LSFA, mainlystearic, arachidic and behenic acid) 1.5:1; 1:1 and 1:1.5, were interesterified by alkaline and sn-1,3 enzymatic interesterification. Interesterification caused considerable rearrangement of triacylglycerol species, reduction of trisaturated triacylglycerols content and increase in monounsaturated and diunsaturated triacylglycerols, resulting in lowering the melting point, solidification point, changing in SFC profile and DSC thermograms. Greater changes in physical properties were noted after sn-1, 3 enzymatic interesterification. It has been found that it is still possible to use the enzyme Lipozyme TL IM for the interesterification of fully hydrogenated fats with high melting point. Prepared structured fat was used for the model fat blends preparation where as a liquid part was used low erucic rapeseed oil. The strength of the three-dimensional crystal network of model fat blends was monitored by means of a penetrometric test at 10 °C. Physical properties of fat blends such as melting point, solidification point, solid fat content, penetrometry increased with increasing concentration of structured fats. The increase was caused also with increasing ratio of saturated fatty acid in structured fats. Mixture of polymorphic modifications β and β´ was observed in most fat blends.

Fatty Acid Composition of Oil from Groundnuts and Oyster Nuts Grown in Uganda

This study determined the fatty acid (FA) composition of oil from groundnuts and oyster nuts in Uganda. The FA composition was determined by Gas Chromatography/Mass Spectrometry with FID. Oil from groundnuts contained 39.71 to 55.89% oleic, 20.21 to 35.59% linoleic and 11.91 to 17.16% palmitic acids. Oil from Serenut cultivars contained cis 11-eicosenoic acid (C20.1), cis 11, 14 eicosadienoic acid (C20.2) and cis 11, 14, 17 eicosatrienoic acid (C20.3&amp;omega;3) which were not detected in traditional cultivars. Oyster nut oil was high in linoleic acid at 41.02 to 44.86% and palmitic acid at 33.58 to 38.11% while oleic acid was low with amounts &amp;lt;10%. The polyunsaturated to saturated FA ratios of oil from groundnuts and oyster nuts were &amp;gt;0.45, the minimum recommended by FAO. The atherogenic (AI) and thrombogenic indices (TI) of &amp;lt;1 and the hypocholesterolemic to hypercholesterolemic index (h/H) of &amp;gt;4 in groundnut oil were favorable for cardiovascular health. Indices for oyster nut oil were &amp;le;1for AI and &amp;gt;1for TI. The h/H was low compared to that of groundnut oil. Results showed little distinction between the FA compositions of oil from traditional and improved groundnuts suggesting that breeding may not have significant effect on major FAs. Oyster nut oil contained saturated and unsaturated FA in a ratio of 1:1. The lipid health indices for groundnut oil were within recommendations while those of oyster nuts were less desirable. Oyster nut oil should therefore be consumed with moderation.

Associations between Blood Metabolic Profile at 7 Years Old and Eating Disorders in Adolescence: Findings from the Avon Longitudinal Study of Parents and Children

Eating disorders are severe illnesses characterized by both psychiatric and metabolic factors. We explored the prospective role of metabolic risk in eating disorders in a UK cohort (n = 2929 participants), measuring 158 metabolic traits in non-fasting EDTA-plasma by nuclear magnetic resonance. We associated metabolic markers at 7 years (exposure) with risk for anorexia nervosa and binge-eating disorder (outcomes) at 14, 16, and 18 years using logistic regression adjusted for maternal education, child’s sex, age, body mass index, and calorie intake at 7 years. Elevated very low-density lipoproteins, triglycerides, apolipoprotein-B/A, and monounsaturated fatty acids ratio were associated with lower odds of anorexia nervosa at age 18, while elevated high-density lipoproteins, docosahexaenoic acid and polyunsaturated fatty acids ratio, and fatty acid unsaturation were associated with higher risk for anorexia nervosa at 18 years. Elevated linoleic acid and n-6 fatty acid ratios were associated with lower odds of binge-eating disorder at 16 years, while elevated saturated fatty acid ratio was associated with higher odds of binge-eating disorder. Most associations had large confidence intervals and showed, for anorexia nervosa, different directions across time points. Overall, our results show some evidence for a role of metabolic factors in eating disorders development in adolescence.

Systematic Evaluation of Fatty Acid Profiles in Hydrachna processifera, Eylais setosaand Hydrodroma despiciens (Acari, Hydrachnidia) Species by GC-MS Method

This study was carried out with Hydrachna processifera (Acari, Hydracnidia), Eylais setosa and Hydrodroma despiciens common in lakes. Fatty acid ratios were evaluated comparatively in terms of species. For this purpose, these species collected from the Karamık lake (AfyonkarahisarTurkey) were analyzed by GC-MS gas chromatography in the laboratory. In the results of the analysis, saturated fatty acids such as myristic (C14:0), palmitic (C16:0), heptadecanoic (C17:0), and stearic acid (C18:0) were observed in high amount. There was a significant difference between species in terms of total saturated fatty acid ratios. The monounsaturated fatty acids palmitoleic (C16:1), oleic (C18:1), and erucic (C22:1) are the most common acids. The major polyunsaturated fatty acids were linolenic (C18:3), eicosatrienoic (C20:3), eicosapentaenoic (C20:5) and docosahexaenoic (C22:6) acid, linoleic (C18:2), gamma-linolenic 3), eicosadienoic (C20:2) and arachidonic (C20:4) acids. At the end of the study, there were considerable differences between the species studied in terms of monounsaturated and polyunsaturated fatty acids in these water mite species. This study also found that the fatty acid composition was different for each species and this is important for the molecular taxonomy of water mites.

Redox governed electro-fermentation improves lipid production by the oleaginous yeast Rhodosporidium toruloides

Electro-fermentation (EF) is a promising technique to increase the performance of bioprocesses. Here, the effect of EF on the lipid production by the yeast Rhodosporidium toruloides is studied. First, an in silico analysis was performed to unveil possible lipid yield increase and metabolic shifts by EF. Subsequently, cathodic EF (CEF) and anodic EF (AEF) were experimentally tested at different pO2 levels. CEF enabled artificial lowering of the extracellular redox potential to less than −200 mV even under strictly aerobic conditions. CEF and AEF both positively affected lipid yield and productivity. Additional CEF cultivations with the redox mediator Neutral Red yielded an immense increase in the ratio of saturated fatty acids (from 37% to 50%). Overall, this work demonstrates that EF offers broad potential to improve microbial lipid production. In this context, the use of redox mediators might be of special future interest for the production of cocoa-butter equivalents.

Meat quality, fatty acid profile, and sensory attributes of spent laying hens fed expeller press canola meal or a conventional diet.

This study evaluated the effects of feeding an expeller press canola meal (EPCM) supplement (20%) on the carcass, meat, and sensory quality characteristics of spent laying hens. Thirty EPCM-based and thirty conventionally (soybean based) fed Lohmann Brown-Elite spent laying hens were obtained from a commercial egg farm. Carcass, portions, physical quality, proximate composition, fatty acids, and sensory quality were determined. EPCM-fed hens had higher (P ≤ 0.05) drum yield, breast bone weights and percentages, but lower (P ≤ 0.05) thigh and breast meat yields. Conventionally fed hens had higher (P ≤ 0.05) thaw losses, skin yellowness (b*), Chroma values and breast fat content with lower (P ≤ 0.05) cooking losses, skin redness (a*) and hue angle values, as well as breast Warner-Bratzler shear force values (N) (15.43 ± 0.600vs. 12.37 ± 0.411). Palmitic acid, stearic acid, heneicosanoic acid, palmitoleic acid, saturated fatty acids (SFA) (34.0 ± 0.56vs. 38.7 ± 0.71), n-6:n-3 polyunsaturated fatty acids (PUFA) ratio (5.5 ± 0.13vs. 7.2 ± 0.28), atherogenic index, thrombogenic index, delta-5 desaturase, elongase index, and thiosterase index were lower (P ≤ 0.05) for EPCM-fed hen breast meat. Myristic acid, lignoceric acid, nervonic acid, alpha-linolenic acid, docosahexaenoic acid (DHA), PUFA:SFA ratio (0.7 ± 0.05vs. 0.9 ± 0.02), n-3 PUFA (3.4 ± 0.31vs. 5.1 ± 0.17), hypocholesterolemic:Hypercholesterolaemic, stearoyl-CoA desaturase 16, and stearoyl-CoA desaturase 18 were higher (P ≤ 0.05) for EPCM-fed hen breast meat. Metallic flavor was decreased (P ≤ 0.05) for EPCM-fed hen breast meat. Generally, effects of EPCM supplementation were observed to have an effect on the carcass, physical quality, proximate composition, fatty acids, and health indices. The sensory profiles did not differ between EPCM and conventionally fed spent laying hen breast meat (except for metallic flavor). The EPCM improved the nutritional profile of spent laying hen meat with low intramuscular fat, low n-6:n-3 PUFA ratio, and favorable lipid health indices.

Long term effect of dietary lipid saturation on eggshell quality and bone characteristics of laying hens.

This study investigated the long-term effect of dietary fatty acid saturation on eggshell quality and bone characteristics of laying hens at end of lay. Five isoenergetic (3,011.5 kcal AME/kg DM) and isonitrogenous (169 g CP/kg DM) diets were formulated using different lipid sources at a constant 30 g/kg inclusion level. The control, polyunsaturated omega-3 (PUFA n-3), polyunsaturated omega-6 (PUFA n-6), monounsaturated omega-9 (MUFA n-9), and saturated fatty acid (SFA) diets consisted of linseed- and fish oil (50:50 blend), fish oil, sunflower oil, high oleic acid sunflower oil, and tallow, respectively. A total of 200 individually caged Hy-Line Silver-Brown hens (20 wk of age) were randomly allocated to the 5 treatments (n = 40 replicates/treatment) and received the experimental diets for 54 wk. During weeks 58, 62, 66, 70, and 74 of age (end-of-lay period), 20 eggs/treatment per day (n = 140 eggs/treatment per week) were selected for determining eggshell quality traits. At 74 wk of age, 10 birds per treatment (n = 10 birds/treatment) were randomly selected for the determination of bone quality characteristics. Data were statistically analyzed (P < 0.05) using a fully randomized 1-way ANOVA. Dietary treatment had no effect (P > 0.05) on eggshell quality traits. The MUFA n-9 treatment with the highest unsaturated to SFA ratio (UFA: SFA) resulted in a higher (P < 0.05) femur weight (10.34 g) as well as femur- (52.99%) and tibia ash (51.07%) content than the SFA treatment. Also, the PUFA n-3 diet resulted in a higher (P < 0.05) femur weight (10.21 g), femur ash (51.82%), and percentage femur (0.57%) compared to the SFA diet. Results suggested that prolonged feeding of diets varying in FA profile had no negative effect on eggshell quality, whereas UFA: SFA and long-chain n-3 PUFA affected the bone quality (especially the femur) of hens at the end of lay.

Fat-acid composition of the flesh of the carcasses of purebred young rabbits of the most common breeds

The content of fatty acids in the meat of carcasses of purebred young rabbits of 77- and 90-day-old age of two meat and skin (white giant and Soviet chinchilla) and one meat breed (Californian) was analyzed. The content in the pulp of carcasses of purebred young rabbits monounsaturated oleic fatty acid is 32.60-35.16%, polyunsaturated linoleic acid - 23.50-27.9%, which provides the therapeutic and nutritional value of rabbit meat. A large mass fraction of unsaturated fatty acids (61.07-67.85%) in the carcass of purebred young rabbits was noted. At the same time, the largest mass fraction of unsaturated fatty acids occurred in the meat portion of the carcasses of young white giant breeds at the age of 77 and 90 days (67.85% - 64.52%). The best balance of fatty acid composition (the ratio of saturated, mono- and polyunsaturated fatty acids) was observed in samples obtained from carcasses of young breeds, the white giant at the age of 77 days - 1.06: 1.28: 1. &#x0D; &#x0D;

Assessment of Genetic Diversity of Cultivated Sunflower in Terms of Oil Content, Fatty Acid Compositions and Seed Traits

Abstract Sunflower (Helianthus annuus L.) cultivated accessions contains useful genes encoding different phenotypic characteristic through which the origin of sunflower oil could be hypothesized. Those genes could be later used for future breeding programs for providing better quality sunflower oil. The objective of the current study is to discriminate genetic diversity of cultivated sunflower seeds collection through the statistical methods such as PCA (principal component analysis) and Pearson correlation analysis for two characters; seed oil content and fatty acid composition. Materials and methods: In the present study, the genetic diversity of 107 cultivated accessions of Helianthus annuus L. was studied for fatty acid composition and oil content. Pearson correlation and Principal Component Analysis (PCA) were used to determine the correlation between the studied parameters. A dendrogram using Ward’s method and the squared Euclidean distance coefficient was produced. The results showed that the average seed oil content in the accessions was 29.51 % with a profile of 7.23 % palmitic acid (PAL), 5.04 % stearic acid (STE), 36.85 % oleic acid (OLE) and 50.85 % linoleic acid (LIN). The highest oil content was found in accession Hopi Dye (43.66 %). High levels of OLE were observed in the Csehszlovakiai “B” (60.14 %) and Vk-47 (55.73 %) accessions. On the other hand, Fuksinka 10 and Georgia accessions had the lowest mean PAL values (4.98 %) and STE (1.81 %), respectively. Palmitoleic acid (PALM) was identified in 29 accessions and linolenic acid (LIL) in 32 accessions, the highest in Gonondu (0.86 %) and Oleisty Borovskil (0.76 %), respectively. A significant negative relationship between OLE, STE and saturated fatty acids (SFA) with oil content was observed. The Pearson correlation of unsaturated fatty acids to saturated fatty acids ratio (UFA/SFA ratio) with oil content was positive and significant. In the PCA analysis, four major principal components (PCs) were identified, accounting for 87.19 % of the total variations. In PC1, PAL and STE (with positive coefficients) and UFA/SFA ratio (with negative coefficients), had the highest loadings, which determined 41.33 % of the total variations. In PC 2, OLE (with negative coefficient) and LIN (with positive coefficient), had the highest values. According to the dendrogram of the accessions, they were grouped into seven distinct clusters and the accessions in clusters 4 and 7 contained high UFA and low SFA values. The findings of this study showed that there is a significant genetic diversity among the accessions, which can be used to maximize heterosis in sunflower breeding programs.

Carnitine-induced physio-biochemical and molecular alterations in maize seedlings in response to cold stress

ABSTRACTThis study was conducted for the purpose of identifying the physio-biochemical and molecular basis of effects of carnitine on the growth and defence strategies of maize seedlings grown in optimum and cold conditions. While carnitine alone resulted in an effective increment in seedling growth compared to control, in combination with cold stress it alleviated the negative effect of cold stress leading to growth retardation. Similarly, cold-induced reductions in photosynthetic parameters (leaf surface area, stoma aperture, chlorophyll content, and activity and gene expression of Rubisco) and nitrogen assimilation pathway (activities and gene expressions of nitrate reductase, glutamine synthase, and glutamate synthase) were declined by carnitine application. Carnitine was also found to reduce level of oxidants (superoxide anion and hydrogen peroxide) and oxidative damage parameters (lipid peroxidation, protein oxidation and freezing injury) by stimulating activities of antioxidant enzymes (superoxide dismutase, guaiacol peroxidase, catalase, ascorbate peroxidase and glutathione reductase). Carnitine also altered ratio of saturated and unsaturated fatty acids in membranes in favour of unsaturated fatty acids to protect cellular membranes from damage caused by cold stress. In conclusion, carnitine improved plant growth and cold tolerance by modulating photosynthesis and nitrogen assimilation at physio-biochemical and molecular level and by improving antioxidant defence system.

Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork.

ObjectiveAlthough the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork.MethodsLongissimus thoracis et lumborum muscle samples of CS and finisher pigs (FP) at 24 h postmortem were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics.ResultsThe CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied.ConclusionThe sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.