Saturated Fatty Acid Content Research Articles

Effect of Zinc Excess on Some Physiological Parameters and on the Fatty Acids Profile of Sinapis alba L. and Brassica juncea L. (Czern)

Zinc (Zn) is a vital micronutrient for all living organisms, but in high concentrations, it is a major anthropogenic pollutant. In this study, it was investigated the effect of zinc excess concentrations (50, 100, and 150 mg kg−1) in the substrate on some physiological parameters and the dynamics of fatty acid (FA) content in yellow mustard (Sinapis alba L. cv. Belgia) and oriental mustard (Brassica juncea L. (Czern) cv. Slavanka). The Zn concentration of 50 mg kg−1 did not affect the physiological parameters of yellow mustard, whereas some physiological parameters slightly decreased in oriental mustard. Moreover, this concentration stimulated an increase in total and unsaturated FAs content in leaves of both species, along with high Zn accumulation by both species. The Zn concentrations of 100 and 150 mg kg−1 in substrate had a negative effect on the state of plants as measured by the studied physiological parameters and caused different changes in FAs content in yellow and oriental mustard. Particularly, the total amount of FA increased in comparison to the control, but this increase was due to an elevation in saturated FA (SFA) content. At the same time, the total FA content in oriental mustard slightly decreased while the proportion of unsaturated FAs to SFA kept rising. According to the present data and analysis of the available literature, two strategies of adaptation to heavy metals were suggested through the changes in FAs: height-resistant horticultural plant species on the one side and sensitive species on the other.

Oxidative stability of emulsions made with self-extracted oil from euryhaline microalgae Spirulina and Scenedesmus

The fatty acid compositions and tocochromanol concentrations (α-, γ + β-, δ-tocopherol and δ-tocotrienol) of oil extracted from euryhaline microalgal strains (Spirulina subsalsa (Spi A), Scenedesmus MKB (Scnd) and Spirulina sp. (Spi B)) were analyzed. The oxidative stability of microalgae-based oil-in-water emulsions at pH 7 was also determined by measuring lipid hydroperoxide and headspace hexanal formation. The content of saturated fatty acids was highest in Spi B oil whereas n-3 linolenic and eicosapentaenoic acids were high in Spi A. No significant difference was reported in the total tocochromanol homolog contents of Spi A and Scnd oils, but it was significantly higher in Spi B oil. Tocochromanol depletion analysis revealed that δ-tocopherol and δ-tocotrienol had a slower depletion rate than other homologs and that their high content prolonged the hexanal lag phase of Spi B oil-in-water emulsions up to 21 days. The fact that Spi B had the lowest unsaturated fatty acid content and the highest tocochromanol concentration resulted in greater oxidative stability. Spi A oxidized faster than Scnd irrespective of their similar tocochromanol content which might be due to the higher amounts of unstable 18:3 and 20:5 fatty acids. These data suggest that these microalgal oils could have applications in sustainable food systems.

Insect-based aquafeeds modulate the fatty acid profile of zebrafish: A comparison on the different life stages

Insects are considered as an alternative and sustainable ingredient for feed production. In this study, Hermetia illucens (Hi) prepupae (fed on coffee roasted by-product added with 10 % Schyzochytrium sp., a marine protist rich in polyunsaturated fatty acids) was processed into meal and included at graded levels in five experimental diets to replace dietary fish meal (0, 25, 50, 75, 100 %) offered to zebrafish (Danio rerio) as experimental model. The fatty acids (FAs) profile of fish larvae (20 days), juveniles (2 months, deprived of the viscera) and adults (6 months, male and female, deprived of the viscera) specimens was investigated to evaluate the impact of dietary FM replacement with full-fat Hi prepupae meal. For the first time, the quantification of FAs in Danio rerio, performed by gas chromatography-mass spectrometry, was computed in absolute terms (mg 100 g−1 dw), identifying the real variation in the content of any single FA. In fish, quantified total FAs in larvae, juvenile, adult male and adult female were 134 ± 2, 235 ± 8, 266 ± 3 and 266 ± 8 mg g−1 dw, respectively. With respect to zebrafish fed the control diet, specimens fed diet with increasing level of Hi prepupae meal showed significantly higher content of saturated and omega6 FAs, and significantly lower content of poly-unsaturated and omega3 FAs, reflecting partially the FAs composition of the administered diets. At the same time, the docosahexaenoic/eicosapentaenoic acid ratio increased significantly. Moreover, adult female showed a higher content of PUFA with respect to adult male, which could be justified by the needs of physiological reproductive processes. The principal component analysis demonstrated that the FAs composition in Danio rerio depends on both the life stage and the diet.

Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality.

This study aimed to compare meat quality traits between Berkshire and crossbreed (Landrace × Yorkshire × Duroc), and to investigate the relationship between meat quality traits and fatty acid composition. 20 Berkshire and 20 crossbreed pigs were used to compare pork loin quality and to determine the relationship between measured variables. 23 variables were measured including proximate composition, pH, drip loss and cooking loss, Warner-Bratzler shear force, and fatty acid composition. Berkshire had higher moisture content, pH, water-holding capacity, saturated fatty acids, and redness than the crossbreed pig (p < 0.05). The fat content and polyunsaturated fatty acid were low (p < 0.05) in Berkshire. Correlation analysis showed a negatively correlation between moisture and fat content, and a positively correlation between saturated fatty acid and fat content. Moreover, saturated fatty acid and polyunsaturated fatty acid were negatively correlated. As a result of factor analysis and partial least square regression, saturated fatty acid and polyunsaturated fatty acid were estimated to be the main factors affecting quality characteristics of pork. Pig breed is associated with differences in meat quality, and fatty acid composition can have an effect on meat quality parameters.

Comparison of Lipids and Volatile Compounds in Dezhou Donkey Meat with High and Low Intramuscular Fat Content.

The intramuscular fat (IMF) content is considered an important factor for assessing meat quality, and is highly related to meat flavor. However, in donkey meat, the influences of IMF content on lipid and volatile profiles remain unclear. Thus, we conducted lipidomic and volatilomic investigations on high- and low-IMF samples from donkey longissimus dorsi muscle. When the IMF level increased, the monounsaturated fatty acid (especially oleic acid) content significantly increased but the saturated fatty acid content decreased (p < 0.05). Twenty-nine of 876 lipids showed significant differences between the two groups. Volatile profiles from differential IMF content samples were also distinct. Five differential volatile odorants were identified in the two groups: 2-acetyl-2-thiazoline, octanal, 2-pentylfuran, pentanal, and 1-(2-pyridinyl) ethanone. Additionally, strong correlations were found between differential fatty acids and lipids with differential odorants. Thus, the difference in volatile odorants may result from the change in the fatty acid composition and lipid profiles induced by different IMF contents, highlighting the urgent need to increase IMF levels in donkey meat.

Effect of genotype on chemical composition and fatty acid profile of guinea pig carcass (Cavia porcellus L.)

The aim of this study was to evaluate the effect of the genotype on the deposition curve of the chemical components and fatty acid profile of carcass of guinea pigs of Peru and Cieneguilla genotypes. Forty-eight male guinea pigs (24 per genotype), randomly distributed in pens with three animals each per genotype were used. Management and feeding protocols, up to 32 wk of age, were similar for both genotypes. The deposition curve of the chemical components was determined using the Gompertz equation. Data of the fatty acid profile were submitted to analysis of varianza under a Randomized Complete Block Design using the SAS Studio Environment software, with a significance level of α = 0.05. The results showed that the asymptote of the moisture and protein content in the carcass of the Peru genotype was higher (P &lt; 0.05) than that of Cieneguilla genotype, but not in the fat content, which was similar (P &gt; 0.05) in both genotypes. Likewise, the function of the relationship between the maximum deposition rate of the three chemical components and the content at adulthood (k) was similar (P &gt; 0.05) in the two genotypes. The age of maximum moisture deposition rate and total protein at the inflection point (ti) are lower than the maximum fat deposition rate in both genotypes. Regarding the fatty acid profile of the carcass, the content of total and individual saturated fatty acids was similar (p &gt; 0.05) in the two genotypes was observed. However, the content of total monounsaturated fatty acids and oleic acid (C18:1C) were higher (p &lt; 0.05) in the Cieneguilla genotype, while the content of total polyunsaturated fatty acids, linoleic and linolenic acids were higher (P &lt; 0.05) in the carcass of guinea pigs of the Peru genotype. In conclusion, the asymptote of moisture content and crude protein in adulthood was higher (p &lt; 0.05) in the Peru genotype. In saturated fatty acid content, there were no statistical differences between both genotypes, but the Cieneguilla genotype contains a higher (p &lt; 0.05) percentage of monounsaturated fatty acids and the Peru genotype has a higher (p &lt; 0.05) percentage of polyunsaturated fatty acids.

The metabolism of membrane lipid participates in the occurrence of chilling injury in cold-stored banana fruit

Banana fruit is highly vulnerable to chilling injury (CI) during cold storage, which results in quality deterioration and commodity reduction. The purpose of this study was to investigate the membrane lipid metabolism mechanism underlying low temperature-induced CI in banana fruit. Chilling temperature significantly induced CI symptoms in banana fruit, compared to control temperature (22 °C). Using physiological experiments and transcriptomic analyses, we found that chilling temperature (7 °C) increased CI index, malondialdehyde content, and cell membrane permeability. Additionally, chilling temperature upregulated the genes encoding membrane lipid-degrading enzymes, such as lipoxygenase (LOX), phospholipase D (PLD), phospholipase C (PLC), phospholipase A (PLA), and lipase, but downregulated the genes encoding fatty acid desaturase (FAD). Moreover, chilling temperature raised the activities of LOX, PLD, PLC, PLA, and lipase, inhibited FAD activity, lowered contents of unsaturated fatty acids (USFAs) (γ-linolenic acid and linoleic acid), phosphatidylcholine, and phosphatidylinositol, but retained higher contents of saturated fatty acids (SFAs) (stearic acid and palmitic acid), free fatty acids, phosphatidic acid, lysophosphatidic acid, diacylglycerol, a lower USFAs index, and a lower ratio of USFAs to SFAs. Together, these results revealed that chilling temperature-induced chilling injury of bananas were caused by membrane integrity damage and were associated with the enzymatic and genetic manipulation of membrane lipid metabolism. These activities promoted the degradation of membrane phospholipids and USFAs in fresh bananas during cold storage.

Overexpression of miR-297b-5p in Mouse Insulin-Secreting Cells Promotes Metformin-Mediated Protection Against Stearic Acid-Induced Senescence by Targeting Igf1r.

A long-term consumption of saturated fat significantly increases the concentration of saturated fatty acids in serum, which accelerates the appearance of senescence markers in β-cells and leads to their dysfunction. An understanding of the mechanisms underlying β-cell senescence induced by stearic acid and the exploration of effective agents preventing it remains largely unclear. Here, we aimed to investigate the protective effect of metformin against stearic acid-treated β-cell senescence and to assess the involvement of miR-297b-5p in this process. To identify senescence, we measured senescence-associated β-galactosidase activity and the expression of senescence-related genes. Gain and loss of function approaches were applied to explore the role of miR-297b-5p in stearic acid-induced β-cell senescence. Bioinformatics analysis and a luciferase activity assay were used to predict the downstream targets of miR-297b-5p. Stearic acid markedly induced senescence and suppressed miR-297b-5p expression in mouse β-TC6 cells, which were significantly alleviated by metformin. After transfection of miR-297b-5p mimics, stearic acid-evoked β-cell senescence was remarkably prevented. Insulin-like growth factor-1 receptor was identified as a direct target of miR-297b-5p. Inhibition of the insulin-like growth factor-1 receptor prevented stearic acid-induced β-cell senescence and dysfunction. Moreover, metformin alleviates the impairment of the miR-297b-5p inhibitor in β-TC6 cells. Additionally, long-term consumption of a high-stearic-acid diet significantly increased senescence and reduced miR-297b-5p expression in mouse islets. These findings imply that metformin alleviates β-cell senescence by stearic acid through upregulating miR-297b-5p to suppress insulin-like growth factor-1 receptor expression, thereby providing a potential target to not only prevent high fat-diet-induced β-cell dysfunction but also for metformin therapy in type 2 diabetes.

The stability and digestion properties of nobiletin in emulsion gel based on RG-I type citrus physiological premature fruit drop pectin

Based on the fact that rhamnogalacturonan I (RG-I) type pectin gels have good digestive resistance to the stomach and small intestine, which is only degraded to the colon, as well as the good anti-colon cancer effect of nobiletin. In this study, emulsion gel of five different oil phase types (soybean oil, peanut oil, corn oil, sunflower oil and medium chain triglyceride (MCT)) were prepared using RG-I type citrus physiological premature fruit drop pectin (CPDP) as a substrate for in vitro simulated digestion experiments to investigate the delivery effect on nobiletin. The results showed that the bioaccessibility of nobiletin in soybean oil emulsion gel was lower in the small intestine phase relative to emulsion gel prepared with other oils, which was related to the higher saturated fatty acid content of soybean oil and the higher gel strength of soybean oil emulsion gel. Relative to the emulsion, the emulsion gel showed higher retention and lower bioaccessibility of nobiletin in the small intestine phase. Moreover, the centrifugal stability and thermal stability of nobiletin in the emulsion gel were higher than that of the emulsion, and the emulsion gel was stable in the pH range of 2–7 without delamination. In conclusion, the emulsion gel system prepared with RG-I type CPDP may be well suited for the colon targeted delivery of nobiletin, especially when soybean oil is the oil phase, which provides consideration for colon cancer resistance.

Changes of trans and saturated fatty acid content in savory baked goods from 2015 to 2021 and their effect on consumers’ intake using substitution models: A study conducted in Greece

BackgroundIn Greece, nearly a third of savory baked goods (SBGs) exceeded the limit of 2 g of nonruminant or industrial trans fatty acids (i-TFA) per 100 g fat in 2015. The impact of the Commission Regulation (European Union) 2019/649 on exposure to trans fatty acids (TFA), i-TFA, and saturated fatty acid (SFA) from SBGs has not been previously evaluated. ObjectivesThe study aimed to explore fatty acid reformulation of SBG products and assess differences in TFA, i-TFA, and SFA intakes using a sample of Greek SBG consumers from a nationally representative survey. MethodsIn 2021, 140 samples of SBGs were collected in the greater metropolitan area of Athens, and their fat profile and content were compared to those from 2015. Based on these measurements, food consumption substitution models were employed to examine TFA and SFA intake differences, and the percent contribution from SBG among consumers was calculated (N = 1008). Nutrient densities were calculated by adjusting all fat intakes by individual mean energy intake (percentage of daily total energy intake). ResultsThe 2% i-TFA legislative limit/100 g of fat in measured SBGs was exceeded by 11.4% in 2021 compared to 31.1% in 2015 (19.7% increase in compliance). Median i-TFA and TFA intakes from SBGs were reduced from 0.05 (0.01, 0.12)% and 0.13 (0.03, 0.27)% in 2015 to 0.03 (0.01, 0.09) and 0.06 (0.03, 0.13)% in 2021, respectively. In terms of SFA, a mean increase/100 g was calculated, resulting in an increased intake in 2021 compared to 2015 [5.18% (2.78, 8.37) and 3.55 (1.99, 5.73), respectively]. ConclusionsDespite the reductions seen in i-TFA content of SBGs, food product reformulation efforts in Greece should focus not only on TFA content but also on SFA reduction to improve public health.

Waxy Oleogels for Partial Substitution of Solid Fat in Margarines.

One of the research directions of oleogels is to study the possibility of their practical application in the food industry as an alternative to solid fats. In this work, the possibility of replacing solid fat in margarine (fat content 82.5%) with oleogels was evaluated. The oleogel content varied from 10 to 50% of the fat phase. The concentration of gelator for which beeswax or wax components (9:1 combination of beeswax and hydrocarbons) were used represented 3% in oleogels. The fatty acid composition of the fat components used, their textural characteristics, and their color were studied. The following physicochemical and rheological properties of margarines were determined: color values, textural and thermal characteristics, and sensory properties. The data obtained were processed using principal component analysis (PCA). Oleogels were characterized by lower textural properties compared to commercial fat (CF), but a lower content of saturated fatty acids. When using oleogels, the color characteristics of the margarines changed insignificantly. A decrease in textural and organoleptic properties was shown when using more than 30% oleogel in the composition of margarines. It was found that an increase in the proportion of oleogel leads to a decrease in the melting enthalpy of margarines. The margarines, depending on the ratio of oleogel in the fat phase, were characterized by a content of saturated fatty acids reduced by 7-35% and increased by a 18-92% level of polyunsaturated fatty acids. Thus, the application of oleogels in margarine technology makes it possible to adjust the fatty acid composition while improving the physicochemical properties.

Comparative Study on the Oil Content and Fatty Acids Profile among Some Brassica rapa L. Genotypes

The study was carried out at Biochemistry, Agricultural Chemistry and Environmental Science laboratory of Sher-e-Bangla Agricultural University, Dhaka, Bangladesh from March, 2020 to September, 2021 to estimate oil content and fatty acids composition of some Brassica rapa L. genotypes. The experiment was laid out in a completely randomized design with three replications and consisted of four genotypes viz., BARI Sarisha-14, Brown Special, Yellow Special, Tori-7 and their F1s. Result revealed that the oil content ranged from 34.25-45.05% among the studied genotypes. The parent, Yellow Special contained the highest amount of oil (45.05%) and Brown Special contained the lowest amount (39.48%), while among the F1s, (Brown Special×Yellow Special) contained the highest amount (39.04%) and (BARI Sar-14×Brown Special) contained the lowest amount (34.25%). The major saturated and unsaturated fatty acids content ranged from 3.92-5.42% and 92.39-93.50% respectively. The parent, Brown Special and the F1- (BARI Sar-14×Brown Special) contained the highest amount of unsaturated fatty acids (92.81%) and (93.50%) respectively, while the parent Yellow Special and the F1- (Brown Special×Tori-7) contained the lowest amount of saturated fatty acids (3.96%) and (3.92%) respectively. The highest poly unsaturated fatty acids containing parent was Tori-7 (16.98%) and F1 was Yellow Special×Tori-7 (19.27%). The erucic acid content ranged from 44.97- 54.56%. Among the parents, Tori-7 and among the F1s-Yellow Special×Tori-7 contained the lowest amount of erucic acid (44.97%) and (45.37%) respectively. Therefore, the parents and F1s with high level of poly unsaturated fatty acids and low level of erucic acid could be selected for further development of these trait.

The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties

The aim of this paper was to determine the influence of ripening of semi-hard goat cheese in oil (mixture of Mljet's extra-virgin olive oil and refined sunflower oil; 50:50) on its physicochemical composition and sensory properties, as well as to determine the optimal time of immersion of the cheese in oil. Five batches of cheeses were produced, and the cheeses of the same batch were randomly divided into 3 groups according to the ripening method: (1) ripening in air (control group, treatment 1), (2) ripening in oil after 10 d of ripening in air (treatment 2), (3) ripening in oil after 20 d of ripening in air (treatment 3). Cheeses were sampled during ripening at d 0, 10, 20, 30, 45, and 60, and physicochemical analyses were performed. Oil as a ripening medium for cheese prevented water loss from the cheese (groups 2 and 3), and the significantly lowest contents of dry matter, protein, fat, saturated fatty acids (SFA), unsaturated fatty acids (UFA), oleic acid, and salt were found in group 2. Group 3 had the highest contents of fat, SFA, UFA, and oleic acid. Prolonged ripening of the cheese in air before immersion in oil resulted in greater water loss and the formation of such cheese structure that allowed oil to penetrate the cheese. Water retention and oil penetration into the cheese altered the physicochemical composition of the goat cheese, having a significantly positive effect on the sensory characteristics, particularly color, texture, and taste, allowing the cheese to be consumed even when goat milk is not produced due to seasonality.

A comparative evaluation of nutritional composition and antioxidant properties of six Malaysian edible seaweeds

Agriculture in the 21st century faces challenges in adopting efficient and sustainable production methods to feed the growing population. In this context, seaweed offers greater advantages over terrestrial plants. This study investigated the nutritional composition and antioxidant properties of six edible seaweeds found in Malaysia. The seaweeds studied were brown (Padina australis, Sargassum binderi, Sargassum polycystum), green (Caulerpa racemosa, Caulerpa sertularioides), and red (Garcilaria changgi) seaweeds. The moisture, ash, protein, fat, and total dietary fibre contents of the seaweeds were analysed according to the Association of Official Analytical Chemists methods. Total available carbohydrate content was assessed using the Clegg-anthrone method. Mineral, amino acid, and fatty acid contents were determined through atomic absorption spectroscopy, high-performance liquid chromatography, and gas chromatography methods, respectively. Results revealed that the seaweeds were all high in total dietary fibre (53.96–76.97 g/100 g dried weight, dw) and ash (4.46–18.53 g/100 g dw) whereas their fat (0.05–4.62 g/100 g dw) content was generally low. The brown seaweeds were good sources of calcium. Red seaweed G. changii had the highest content of essential amino acids whereas brown seaweed S. binderi had the highest polyunsaturated fatty acid and lowest saturated fatty acid contents. Fucoxanthin could only be detected in brown seaweeds. Methanolic extracts of seaweeds showed good antioxidant activities measured using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH-RSA), ferric reducing antioxidant power (FRAP), and trolox equivalent antioxidant activity (TEAC) assays. Overall, this study contributed knowledge on underexploited Malaysian seaweeds and proposed them as an alternative source of nutrients for humans to meet food security challenges.

“Pullum Ovum”. Highlighting the Nutrient Content through Innovative Determination Methods

Introduction. The benefits or risks of egg consumption have been a challenge for researchers in identifying the most effective methods for evaluating micronutrients and, implicitly, the nutritional properties of eggs. The purpose of this work was to highlight the comparative nutritional properties of eggs from hens with similar productive yields through innovative methods, such as FT-IR spectra. Methods. This paper aimed to determine the omega 3 fatty acid (O3FA) content in eggs. In this study were used eggs from four different breeds of laying hens: Lohmann Brown, Isa Brown, Australorp and a hybrid breed. The eggs were collected daily, and their evaluation was carried out at an interval of 24 h after collection. For the calibration of the measurements, the Omacor product whose omega 3 content was evaluated by the National Agency of Medicines and Medical Devices from Romania was used as a reference standard. Results. The study supports that there is a significant difference in the polyunsaturated FA and saturated FA content between eggs of various hen breeds. Conclusions. The composition of egg contents differs in terms of micronutrients both at the level of the egg white, yolk and shell, depending on the breed of the laying hen. This experiment can support the idea that eggs with a lower atherogenic potential can be recommended based on the chicken breed.

Agronomic characteristics, insect pollinators, and seedbank persistence of a novel oilseed crop, chia (Salvia hispanica L.) in eastern China

Chia (Salvia hispanica L.), a member of the Lamiaceae family, is a newly emerging crop species in China, gaining extensive attention worldwide as a potential dietary oil and pharmaceutical resource. However, there are few reports on the cultivation or field evaluation of chia in China. The present study was conducted to evaluate the agronomic performance of chia, including the determination of the suitable seeding window and seed yield potential. Data were also collected on flower-visiting insects, flowering phenology, and seedbank persistence of chia for providing baseline information on weed risk assessment for the potential of crop introduction in China. Results showed that chia seeded between late-Apr. and middle-May produced a greater seed yield (mean: 686.6 kg ha−1; ranges: 324.5–1034 kg ha−1) compared to that of seeded at other dates (mean: 136.6 kg ha−1; ranges: 0–311.0 kg ha−1). While the content of individual saturated and unsaturated fatty acids of the chia seed oil varied with seeding date and genotype, the unsaturated fatty acids, including C18:1 (oleic acid), C18:2 (linoleic), and C18:3 (linolenic) were the most abundant fatty acid in chia seed oil, accounting for approximately 87 % of the total oil content. At the present location, even though the chia seeding dates varied from mid-Mar. to end-Jun., the plants could still complete the whole crop lifecycle with similar dates for the specific phenological stage. Moreover, chia flowers attracted a diverse group of pollinating insects from the Hymenoptera, Diptera, Lepidoptera, and Coleoptera. Eastern honeybees (Hymenoptera) and syrphid flies (Syrphidae) were the most abundant insect species, accounting for 25.4 % and 25.8 % of all insect pollinators, respectively. While the chia cannot persist in the seedbank during the spring growing season, the seeds from the late fall harvest could be partially dormant in the soil seedbank with the potential for generating the weed control problem in the subsequent crops. The baseline information obtained from this study would help understand the potential ecological risk of chia and serve a valuable reference for introduction of chia production in China.

Evaluation of Carcass Attributes and Physical, Chemical, and Qualitative Characteristics of Breast Meat of Broiler Chickens Fed on Pulicaria jaubertii Powder.

Pulicaria jaubertii (PJ) is a medicinal plant used as a synthetic antioxidant and as a traditional medicine due to its bioactive compounds. The objective of this study was to investigate the effects of PJ on carcass traits and breast meat quality parameters of broiler chickens. Two hundred and forty male broilers (1 day old) were divided into four groups (0, 3, 6, and 9 g of PJ/kg of basal diet). Performance indicators were evaluated during the feeding stages, and carcass characteristics and physiochemical and qualitative parameters of breast meat were measured at 36 days old. The results showed that PJ improved performance parameters such as weight gain, feed conversion ratio, and production efficiency index (p < 0.05) in the finishing stage. The diets supplemented with PJ were associated with better carcass characteristics (p < 0.05), but some body parts, such as legs (6 and 9 g PJ) and backs (3-9 g PJ) decreased (p < 0.05). Temperature and initial pH were decreased by PJ (p < 0.05). Meat color was not affected by PJ (p > 0.05), although the yellowness and saturation index were lower at 9 g PJ. Total saturated fatty acid content was higher at 3 g PJ, while total polyunsaturated fatty acids and unsaturated to saturated fatty acid ratio were lower at 3 and 6 g PJ (p < 0.05). Total monounsaturated fatty acid content increased at 6 and 9 g PJ. Omega-6 fatty acids and the ratio of omega-6 to omega-3 were lower at 3 g PJ. PJ resulted in higher weight loss on cooking (6 and 9 g PJ) and shear force (3-9 g PJ). In conclusion, PJ had a positive influence on performance, carcass characteristics, and fatty acid profile, and some meat quality traits were generally improved by PJ, but knowledge of its mode of action is still limited and therefore requires further investigation.

Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties.

Beef skin gelatin can be used as a good substitute for animal fat in meat patties. In this paper, the effect of different parameters on low-fat beef patties with cowhide gelatin substituted for beef fat (0, 25%, 50%, 75%, 100%) prepared by ultra-high pressure assisted technology was investigated by texture, cooking loss, and sensory scores. The beef patties were also stored at 0-4 °C for 0, 7, 14, 21, and 28 d. The differences and changing rules of fatty acid and amino acid compositions and contents of beef patties with different fat contents were investigated by simulating gastrointestinal digestion in vitro. The optimal process formulation of low-fat beef patties with cowhide gelatin was determined by experimental optimization as follows: ultra-high pressure 360 MPa, ultra-high of pressure time of 21 min, NaCl addition of 1.5%, compound phosphate addition of 0.3%. The addition of cowhide gelatin significantly increased monounsaturated fatty acids, polyunsaturated fatty acids, amino acid content, and protein digestibility of beef patties (p < 0.05). Moreover, with the extension of storage time, the content of saturated fatty acids was significantly higher (p < 0.05), the content of monounsaturated and polyunsaturated fatty acids was significantly lower (p < 0.05), the content of amino acids was significantly lower (p < 0.05), and protein digestibility was significantly lower (p < 0.05) under all substitution ratios. Overall, beef patties with 75% and 100% substitution ratios had better digestibility characteristics. The results of this study provide a theoretical basis for gelatin's potential as a fat substitute for beef patties and for improving the quality of low-fat meat products.

Canola variety, nitrogen, phosphorus, and sulfur fertilization affect yield, quality, and fatty acid profile

Canola yield and quality are important for food, feed, and industrial end-uses. There may be trade-offs between the agronomic and quality aspects of canola production depending on varietal traits and management. The objective of this work was to assess the effects of nitrogen (N), phosphorus (P), and sulfur (S) fertilization on agronomic and quality properties of canola varieties with distinct oleic acid contents. Nitrogen fertilization rates were 0, 25, 50, or 100 kg·ha−1, P rates were 0 or 30 kg·ha−1, and S rates were 0 or 20 kg·ha−1. Canola was grown in 2003, 2004, and 2005 at Brandon, a private farm close to Brandon, and at Lacombe, Canada. Canola yields averaged 2.36 t·ha−1 for conventional, 2.53 t·ha−1 for low, and 2.2 t·ha−1 for the high oleic acid varieties at maximum fertilization of N, P, and S. The high oleic acid variety averaged 75% oleic acid content, whereas the low variety averaged 65%, and the conventional variety 62%. Total saturated fatty acids were greatest with the conventional oleic acid variety, and tended to increase with N, decrease with S, and were not influenced by P. The high oleic acid variety yielded slightly less than the other two varieties but tended to have lower glucosinolate and saturated fatty acid contents. This work could have implications for human nutrition or other end-uses. Current canola varieties and fertility management should be studied to produce canola with quality tailored for the end use.

Influence of Dietary Supplementation of Inorganic and Organic Chromium on Body Conformation, Carcass Traits, and Nutrient Composition in Muscle and Internal Organs of Black Bengal Goats.

The effect of dietary inorganic and organic chromium (Cr) on body morphometry, carcass traits, and nutrient composition, including different minerals and fatty acids in meat and internal organs of Black Bengal goats, was studied. Thirty weaned Black Bengal kids of 3-5months (5.40 ± 0.34kg body weight) were assigned randomly into five groups and fed additional Cr for 150days. The experimental diets comprised a basal diet supplemented with Cr at the rate of 0 (control; without Cr supplementation), 1.0 and 1.5mg/kg of inorganic Cr (Cr(III)-chloride), and 1.0 and 1.5mg/kg of organic Cr (Cr-yeast). The body morphometry such as body length, heart girth, paunch girth, loin width, leg circumference, and the carcass traits, namely, slaughter body weight, dressing percentage, hind quarter and forequarter weight, and rib eye area of goats, were not significantly (P < 0.05) changed due to inorganic and organic Cr supplementation. However, organic Cr supplementation (1.0 and 1.5mg/kg) resulted in a reduction of breast and back fat thickness (P < 0.05) compared with the control group. The weights of internal organs including liver, lungs, spleen, kidney, testes, and heart and their weights as a percentage of slaughter weight were similar (P > 0.05) among different experimental groups. Dry matter, ether extract, and total ash concentrations of muscle and internal organs of Cr-supplemented groups were not affected (P > 0.05) by Cr supplementation. However, crude protein contents in the liver, muscle, kidney, and lungs were greater (P < 0.05) in the organic Cr groups than in the control and inorganic Cr groups. In meat (longissimus dorsi muscle), total saturated fatty acid concentration was lower (P < 0.05; 59.4% versus 55.7%) and the unsaturated fatty acid concentration was greater (P < 0.05; 40.6% versus 44.3%) including palmitoleic acid, heptadecenoic acid, elaidic acid, and arachidonic acid in the organic or inorganic Cr-supplemented groups than in the basal diet group. In conclusion, dietary supplementation of organic Cr in Black Bengal goats has no influence on the carcass traits, but may improve the meat quality with greater protein content, lean, and healthier fatty acids for human consumption.