Source Of Unsaturated Fatty Acids Research Articles

Evaluación del proceso de extracción y caracterización parcial de aceite aislado de semillas de ahuyama (Cucurbita máxima Lam)

The seeds of auyama are oleaginous by-products of this vegetable. Its oil has physicochemical properties similar to those of oils traditionally used in the food industry and that provide benefits to the health of those who consume them. The methods of extracting oil from seeds of physical auyama (extrusion) and solvent extraction were evaluated; the extraction yield was determined. The auyama seeds were washed dried and threshed to obtain the oil-rich endosperm. For the chemical extraction an experiment was designed where the factors of variation were the time of oil extraction (150 and 180 min) and the type of solvent used (ethanol or petroleum ether). The oil obtained by the method with the highest yield was characterized physicochemically (density, pour point, humidity, fatty acid profile, acidity, peroxide index and iodine value). The yield of oil extraction by solvents was between 22 and 28 % while the mechanical extraction had a yield of 16.1 ± 0.01 %. The oil of seeds of auyama presented a density of 0.91 g/mL, pour point at 3.81 °C, and a moisture content of 3 %. The values of acidity, iodine index and peroxide index were 1.04, 78.04 and 12.7, respectively. The fatty acid profile showed that the oil of seeds of auyama presents higher content of oleic and linoleic acid (22.19 ± 0.1 % and 46.92 ± 0.7 %, respectively), which are unsaturated fatty acids. Finally, the obtained results show that the oil of seeds of auyama can be used potentially for the production of foods, as a source of unsaturated fatty acids and as a functional ingredient to take advantage of the benefits that bring this type of fatty acids to the health of the person consume.

Effect of dietary roughage to concentrate ratios with sunflower oil supplement, on digestibility, rumen fermentation, milk production and milk fatty acid profile of dairy goats.

ABSTRACTThe aim of this study was to evaluate the effect of high- or low-concentrate ratio in the present of sunflower oil (SFO) in all tested diets on rumen fermentation, nutrient utilization, and fatty acid profile in milk fat of lactating goat’s. Eighteen Zaribi goats (averaged 43 kg ± 1Kg body weight) were divided into three similar groups (6 goats each) for use in the feeding trial, which lasted 90 days. A randomized complete block designs was applied. Experimental rations comprised iso-nitrogenous and iso caloric based on concentrate feed mixture (CFM) and berseem hay in three roughage to concentrate ratios as follow: 50:50(T1), 55:45(T2) and60:40(T3). The three rations were supplemented with 30 g SFO /kg of DM intakeThe results showed that dry matter intake (P < 0.05) decreased with increasing the ratio of roughage by 26.9% and 41.0 % for T2 and T3 compared with T1, respectively. There were no significant differences among groups in DM digestibility, while OM and EE digestibility (P < 0.05) were higher in T1 ration (high concentrate) than both T2 and T3 rations (lower concentrate). All nutrients digestibility significantly (P < 0.05) increased with T1 (high concentrate and low roughage) than T3 (low concentrate and high roughage), while, no significant difference between T1 and T2 rations. On the other hand, TDN values did not affected by concentrate to roughage ratios. While, DCP decreased in T2 and T3 by increasing roughage ratio. High-roughage diet (T2 and T3) resulted in a lower rumen pH and higher total rumen VFA concentration, whereas, high concentrate diet increased rumen pH and decreased rumen VFA concentration. High-concentrate diet increased rumen ammonia-N (P < 0.05) and molar proportion of acetate to propionate. There were no significant differences in milk yield, as 4% fat corrected milk, among animals fed the tested rations supplemented with sunflower oil (SFO) as source of unsaturated fatty acids. The high roughage diets (T2 and T3) resulted in increase in linoleic (c18:2) and linolenic acid (c18:3) concentration by 69 and 45%, respectively compared with control (T1). Also, kids of T1 group had significant (P < 0.05) higher birth weight than other groups, while, there were no significant difference in daily gain among kids of the three groups.In conclusion, high concentrate diet could have better milk yield and protein percentage, while have less fat % and yield, compare to high roughage diet. Suckling kids could benefit more gain with dams fed high concentrate diet. Low roughage diet also develop better fat profile in milk. However, more studies are needed to identify the best economic combination for feeding dairy goats.

Estimation of nutritive value of ghee residue procured from western districts of Tamil Nadu, India

An experiment was conducted to analyse the chemical composition and nutritive value of ghee residue collected from various regions of Tamil Nadu. The per cent dry matter, crude protein, crude fibre, ether extract, total ash and Nitrogen Free Extract in ghee residue was 90.61, 24.32, 0.26, 40.69, 4.71 and 30.02, respectively. The calcium, phosphorus and magnesium of ghee residue were 0.58, 0.58 and 0.58 per cent, respectively. The copper, manganese and iron levels in ghee residue were 7.06, 350.57 and 413.62 ppm, respectively. Essential amino acids like lysine and methionine were at lower levels in ghee residue. Fatty acid profile in ghee residue including myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, behenic acid, ecosapentaenoic acid, docosahexaenoic acid and other fatty acids were 12.76, 38.13, 1.73, 12.45, 28.20, 3.81, 0.83, 0.16, 0.63, 0.50, 0.18, and 0.56 per cent, respectively. Oleic acid levels were observed to be higher in ghee residue. Thus, it could be concluded that ghee residue is a rich source of fat and protein and also a rich source of unsaturated fatty acid and oleic acid. Further in vivo trials are needed to find the digestibility and inclusion levels in mongastrics.

Extraction of unsaturated fatty acid-rich oil from common carp (Cyprinus carpio) roe and production of defatted roe hydrolysates with functional, antioxidant, and antibacterial properties.

Common carp roe is a rich protein and oil source, which is usually discarded with no specific use. The aims of this study were to extract oil from the discarded roe and examine functional, antioxidant, and antibacterial properties of defatted roe hydrolysates (CDRHs) at various degrees of hydrolysis (DH). Gas chromatography of fatty acid methyl esters revealed that common carp roe oil contained high levels of unsaturated fatty acids. The results of high-performance liquid chromatography-mass spectrometry indicated that enzymatic hydrolysis of defatted roe yielded higher content of essential amino acids. CDRHs displayed higher solubility than untreated defatted roe, which increased with DH. Better emulsifying and foaming properties were observed at lower DH and non-isoelectric points. Furthermore, water and oil binding capacity decreased with DH. CDRHs exhibited antioxidant activity both in vitro and in 5% roe oil-in-water emulsions and inhibited the growth of certain bacterial strains. Common carp roe could be a promising source of unsaturated fatty acids and functional bioactive agents. Unsaturated fatty acid-rich oil extracted from common carp roe can be delivered into food systems by roe oil-in-water emulsions fortified by functional, antioxidant, and antibacterial hydrolysates from the defatted roe. © 2017 Society of Chemical Industry.

Effects of Schizochytrium microalgae and sunflower oil as sources of unsaturated fatty acids for the sustainable mitigation of ruminal biogases methane and carbon dioxide

Mitigation of methane (CH4) and carbon dioxide (CO2) emissions as well as ruminal fermentation parameters of a total mixed ration in the presence of Schizochytrium microalgae (SA) and sunflower oil (SO) or their mixture (SASO) as unsaturated fatty acid sources was investigated. Rumen liquor from two rumen cannulated Holstein steers and two rumen cannulated Creole goats was used as inoculum. Interactions between inoculum source × additive type, and inoculum source × additive type × dose were observed for gas, CH4 and CO2 production and fermentation parameters. Additives affected the fermentation parameters in a dose-dependent manner. With goats’ inoculum, the inclusion of SO (1, 2, 4, 5%), SA (2, 3, 5%) and SASO (1, 3%) increased gas production (GP) and decreased the rate of GP, while with the steer inoculum, SO at 1 and 4% increased GP and the rate of GP. All levels of SA and SASO decreased the asymptotic GP and increased the rate of GP. The goat inoculum decreased CH4 at different doses of SO, SA and SASO whereas the steer inoculum decreased CH4 production. At all doses, additives decreased fermentation pH, protozoal counts, and increased ammonia-N, DM degradability and total bacterial counts. Sunflower oil (i.e., SO) at 1–3%, SA at 1–2%, and SASO at 1–2% were the most efficacious in the nutrition of goats, compared with SO at 1 to 2 in steers. The results suggest that Schizochytrium microalgae and sunflower oil could be a valuable means of sustainably mitigating CH4 and CO2 emissions for improved environmental conditions.

Alterations in fatty acid metabolism in response to obesity surgery combined with dietary counseling

Background:The effects of obesity surgery on serum and adipose tissue fatty acid (FA) profile and FA metabolism may modify the risk of obesity-related diseases.Methods:We measured serum (n=122) and adipose tissue (n=24) FA composition and adipose tissue mRNA expression of genes regulating FA metabolism (n=100) in participants of the Kuopio Obesity Surgery Study (KOBS, age 47.2±8.7 years, BMI 44.6±6.0, 40 men, 82 women) before and one year after obesity surgery. As part of the surgery protocol, all the subjects were instructed to add sources of unsaturated fatty acids, such as rapeseed oil and fatty fish, into their diet. The results were compared with changes in serum FA composition in 122 subjects from the Finnish Diabetes Prevention study (DPS) (age 54.3±7.1 years, BMI 32.2±4.6, 28 men, 94 women).Results:The proportion of saturated FAs decreased and the proportion of n-3 and n-6 FAs increased in serum triglycerides after obesity surgery (all P<0.002). Weight loss predicted changes in quantitative amounts of saturated FAs, monounsaturated FAs, n-3 and n-6 FAs in triglycerides (P<0.002 for all). Moreover, the changes in adipose tissue FAs reflected the changes in serum FAs, and some of the changes were associated with mRNA expression of elongases and desaturases in adipose tissue (all P<0.05). In line with this the estimated activity of elongase (18:1 n-7/16:1 n-7) increased significantly after obesity surgery in all lipid fractions (all P<4 × 10−7) and the increase in the estimated activity of D5D in triglycerides was associated with higher weight loss (r=0.415, P<2 × 10−6). Changes in serum FA profile were similar after obesity surgery and lifestyle intervention, except for the change in the absolute amounts of n-3 FAs between the two studies (P=0.044).Conclusions:Beneficial changes in serum and adipose tissue FAs after obesity surgery could be associated with changes in endogenous metabolism and diet.

MINIMIZE THE HYDROGENATION OF UNSATURATED FATTY ACID IN THE RUMEN WITH KAFFIR LIME (Citrus hystrix)

This research aimed to know the ability of citronella from C. hystrix to protect unsaturated fatty acid of Tropical cooking oil on the hydrogenation process by rumen microbes. The in vitro fermentation test used rumen fluid of local female sheeps as source of microbial, Tropical cooking oil as a source of unsaturated fatty acids and C. hystrix leaves as source of cironela. Tropical cooking oil was mixed with Preston skim milk (1:2). The mixture were added by C. hystrix leaves with the level of 0%, 1%, 2%, 3% and 4% (dry weight bases) from the weight of the mixture, then mixed evenly into protected Tropical cooking oil. The data was analyzed by Completely Random Design. The difference of means the treatments were tested by Duncan’s New Multiple Range Test. Result showed that oleic and linoleic resulting from fermenting Tropical cooking oil protected by citronela in C. hystrix was increase if it compare to unprotected. It can be concluded that Tropical cooking oil protected with citronelal C. hystrix was reduced hydrogenation of unsaturated fatty acid, mainly oleic and linoleic.

Effect of sunflower oil supplementation as unsaturated fatty acid source on rumen fermentability and performance of lactating Garut ewes

The study was aimed to evaluate the increasing levels of ration energy, with fat-rich unsaturated fatty acids from sunflower oil on the nutrient intake, rumen fermentability and performance of ewes. The experiment used fifteen ewes of 1.5 years old, primiparous, caged individually with their lambs and conducted three treatments and five replications from a completely randomized designed. Those treatments included R1= ration with 0% sunflower oil addition, R2= ration with 4%sunflower oil addition, R3= ration with 6% sunflower oil addition. The variables consisted of dry matter intake, nutrients, ewes performances (birth weight, weaning weight, decreased of body weight), total and partial VFA, the ratio of acetate: propionate, methane production, protozoa and bacterial population. Data were analyzed statistically and descriptively. The results showed that the treatments did not influence dry matter intake and nutrients,. rumen fermentability and ewes performances. Although the treatments increased (P&lt;0.01) fatconsumption and reduced shrinkage of body weight. It can be concluded that the adding sunflower oil as the resource of unsaturated fatty acids up to 6% of the ration was not negatively affected the fermentability of rumen, moreover can improve ewes body condition and, accelerated body weight recovery

Evaluation of bioactive compounds in black table olives fermented with selected microbial starters.

Table olives have been a component of the Mediterranean diet for centuries, with the trend for their consumption currently increasing worldwide. They are rich in bioactive molecules with nutritional, antioxidant, anti-inflammatory or hormone-like properties. In the present study, the concentrations of phenolics, triterpenic acids, carotenoids and vitamins, as well as fatty acid profiles and antioxidant activity, were analyzed in the edible portion of black table olives (Olea europea L.) from Italian (Cellina di Nardò and Leccino) and Greek (Kalamàta and Conservolea) cultivars fermented with selected autochthonous starters and in the corresponding monovarietal olive oils. On a fresh weight basis, Cellina di Nardò and Leccino table olives showed the highest total phenolic content. No significant differences were found with respect to the levels of total triterpenic (maslinic and oleanolic) acids and vitamin E among cultivars. All table olives were characterized by high amounts of oleic, linoleic and palmitic acids. Oils were richer in lipophilic antioxidants (carotenoids and tocochromanols) than table olives, which, instead, showed a higher content of polyphenols and triterpenic acids than oils. The present study demonstrates that fermented table olives are an excellent natural source of unsaturated fatty acids, as well as being nutritionally important health-promoting bioactive compounds. © 2017 Society of Chemical Industry.

Comparative Analysis of Seed Oils of Momordica charantia, Citrullus colocynthis and Adenopus breviflorus for food and Industrial Applications

This study investigated the physico-chemical properties and fatty acids composition of Momordica charantia, Citrullus colocynthis and Adenopus breviflorus oils with the aim to increase utilisation. The relative viscosity, specific gravity, pH, acid value, iodine value and saponification values of the seed oils were determined using standard methods. The seed oils were analyzed for fatty acid composition using Gas chromatograph based on Flame ionization detector (GC-FID). Results of the physico-chemical analysis showed that the oil could fin application in the industry especially for the manufacture of products such as paints, liquid soaps, shampoos, cosmetics etc. and may be edible. Predominant fatty acids in all the three plants were in the order: palmitic acid (C16:0) < stearic acid (C18:0) < Oleic acid (C18:1) < Linoleic acid C18:2. It is thus concluded that the plants are good sources of unsaturated fatty acids. Hence, these plants could be explored for consumption industrial applications

Characterization of a Chlorophyta microalga isolated from a microbial mat in Salar de Atacama (northern Chile) as a potential source of compounds for biotechnological applications

SUMMARYMicroalgae are an important source of unsaturated fatty acids, phospholipids, glycolipids, and carotenes, which are useful compounds for the food and pharmaceutical industries. The Atacama Desert of northern Chile is one of the driest deserts on Earth and, as such, it is a great natural laboratory in which to study new microorganisms adapted to extreme environments. A microalgal strain, referred to here as CH03, was isolated from a microbial mat in salt flat water in Salar de Atacama. Genetic analysis of the 18S ribosomal RNA gene showed that the strain had homology with other known sequences of the species Chlorella sorokiniana. Our results revealed the adaptability of this microalga to freshwater medium under laboratory conditions, despite coming from an extremely high‐salinity environment. The fatty acid profile of CH03(A) newly isolated in Bold's basal medium differed from that of CH03(B) cultured in vitro in modified F/2 medium and from another five strains of C. sorokiniana and three strains of Chlorella vulgaris in that it had a high stearic acid content and had no polyunsaturated fatty acids. The major biochemical components observed in this strain were proteins (64.3–73.6%) and lipids (26.6–32.6%). This study suggests that the strain CH03 could be a protein source and that this oleaginous microalga is easy to grow in vitro as a biological model for future studies.

Fatty acid profile in two berseem clover (Trifolium alexandrinum L.) cultivars: Preliminary study of the effect of part of plant and phenological stage

AbstractGrazing animals have diets rich in polyunsaturated fatty acids (PUFA), in particular α‐linolenic acid (C18:3n‐3), so pasture is the richest and most environmentally sustainable source of unsaturated fatty acids for animal products. The concentration of PUFA in forages varies with species, cultivar, phenological stage, silage making technique, regrowth interval, nitrogen fertilization level and other management factors. An experiment was carried out by a randomized block design with three replicates, to study the influence of part of plant and phenological stage on the fatty acid profile of two widespread berseem clover cultivars (Trifolium alexandrinum L. ‘Sacromonte’ and ‘Marmilla’). In the present study, ‘Sacromonte’ showed a higher proportion of leaves (94 vs 85% on a dry matter yield [DM] basis; P &lt; 0.05) and lower proportion of stems (6 vs 15% on a DM basis; P &lt; 0.05) if compared with ‘Marmilla’ during the vegetative stage. Leaves were characterized by higher levels of monounsaturated fatty acids (0.50 vs 0.23 mg g−1 DM) and PUFA (10.33 vs 3.84 mg g−1 DM) if compared to stems (P &lt; 0.01) in both cultivars. Total unsaturated fatty acids represent 10.83 and 4.04 mg g−1 DM in leaves and stems, respectively (P &lt; 0.01). No influence of phenological stage in different parts of plant was detected in terms of total unsaturated fatty acid and PUFA. These results are the first to point out the change of fatty acids profile in different parts of berseem clover plant during the vegetative and reproductive stages, but need to be confirmed in a long‐term study.

Subcritical Fluid Extraction of Chinese Quince Seed: Optimization and Product Characterization.

Chinese quince seed (CQS) is an underutilized oil source and a potential source of unsaturated fatty acids and α-tocopherol-rich oil. Subcritical fluid (SCF) extraction is executed at lower pressures and temperatures than the pressures and temperatures used in supercritical fluid extraction. However, no studies on the SCF extraction of CQS oil are reported. Therefore, the objective of this study was to evaluate the use of SCF for the extraction of CQS oil and to compare the use of SCF with the classical Soxhlet (CS) and supercritical CO2 (SC-CO2) extraction methods. Response surface methodology (RSM) was used to investigate the extraction conditions: temperature (45–65 °C), time (30–50 min), and solvent/solid ratio (5–15 mL/g). The optimization results showed that the highest yield (27.78%) was obtained at 56.18 °C, 40.20 min, and 12.57 mL/g. The oil extracted by SCF had a higher unsaturated fatty acid content (86.37%–86.75%), higher α-tocopherol content (576.0–847.6 mg/kg), lower acid value (3.97 mg/g), and lower peroxide value (0.02 meq O2/kg) than extractions using CS and SC-CO2 methods. The SCF-defatted meal of oilseed exhibited the highest nitrogen solubility index (49.64%) and protein dispersibility index (50.80%), demonstrating that SCF extraction was a promising and efficient technique as an alternative to CS and SC-CO2 methods, as very mild operating conditions and an eco-friendly solvent can be used in the process with maximum preservation of the quality of the meal.

Corn oil intake favorably impacts lipoprotein cholesterol, apolipoprotein and lipoprotein particle levels compared with extra-virgin olive oil.

Corn oil (CO) and extra-virgin olive oil (EVOO) are rich sources of unsaturated fatty acids (UFA), but UFA profiles differ among oils, which may affect lipoprotein levels. The objective of this study was to assess the effects of CO versus EVOO intake on fasting lipoprotein and subfraction cholesterol levels, apolipoprotein (apo) A1, apo B, and low-density lipoprotein particle concentrations in men and women. As part of a weight maintenance diet, men and women were provided with food items prepared with 54 g per day of CO or EVOO (21-day treatment, 21-day washout) in a randomized, double-blind, controlled-feeding, crossover trial. Fasting lipoprotein cholesterol and related variables were determined with density gradient ultracentrifugation. Among the 54 completers, CO reduced total cholesterol, low-density lipoprotein cholesterol (LDL-C), very low-density lipoprotein cholesterol (VLDL-C), non-high-density lipoprotein cholesterol (non-HDL-C), apo B and LDL particle concentration to a greater extent compared with EVOO intake. Changes in LDL-C and VLDL-C contributed to the larger reduction in non-HDL-C with CO compared with EVOO intake (-0.39 mmol/l vs -0.04 mmol/l; P<0.001). The larger reduction in LDL-C by CO intake was attributable to changes (P<0.05) caused by CO vs EVOO in large LDL1+2-C (-0.22 mmol/l) and intermediate-density lipoprotein cholesterol (-0.12 mmol/l). HDL-C responses did not differ between treatments, but apo A1 increased more with EVOO compared with CO intake (4.6 versus 0.7 mg/dl, respectively, P=0.016). CO intake reduced atherogenic lipoprotein cholesterol and particle concentrations to a larger extent than did EVOO, which may have implications for cardiovascular disease risk.

A Simple and Rapid Extraction Method to Evaluate the Fatty Acid Composition and Nutritional Value of Goji Berry Lipid

In this paper, the results of a study on lipid fraction from goji berries are reported. A rapid and simple method based on magnetic stirring with chloroform/methanol mixture and final clean-up with deionized water was developed, which avoided the presence of polar substances in the final extract. The proposed method was compared with conventional (Folch and Soxhlet methods) and unconventional (hexane/2-propanol or methyl-tert-butyl ether extraction) procedures. Sixteen commercial goji samples have been extracted by the developed method; then, the fatty acid composition was determined by high-resolution gas chromatography-flame ionization detector (HRGC-FID) analysis of derivatized samples. Generally, the results obtained underlined the important role of goji berry as a natural source of unsaturated fatty acids (78.0–86.0 %) with a high content of n-6 polyunsaturated fatty acids (PUFA, 48.2–60.2 %), a satisfactory n-6/n-3 PUFA ratio, and a good PUFA/saturated fatty acid ratio.

Fatty acid composition and oxidative characteristics of novel edible oils in Poland

ABSTRACTPlant oils are sources of unsaturated fatty acids (FA) and antioxidant compounds. Herbs, spices, and fruit seeds are potential source of oils which may be used as functional food and dietary supplements. FA profile and oxidative quality of oils (n = 28) were investigated by the chromatographic and titration methods. Peroxidability index (PI) was calculated and cluster analysis was performed. Differences in FA content show which of them is responsible for clusters allotment and also for similarities within each cluster. Oils from cluster S1 were characterized by high content of C18:2 n-6, whereas oils from cluster S2 by higher content of C16:1 and C18:1 n-9. Oils from S3 cluster were distinguished by higher amount of C18:3 n-3. A total of 4 of 17 FAs detected in all samples significantly differed among clusters. Novel oils may be an interesting functional food component, but detailed analysis is needed to confirm their applicability and human health influence.

Effect of Thermal Processing on Phenolic Content, Tocopherols and Antioxidant Activity of Sacha Inchi Kernels

Raw, honey-coated and processed Sacha inchi kernels were investigated for effects of different thermal processes on the content of total phenolic content (TPC) (Folin assay) and radical scavenging capacity (DPPH method), the content of α-tocopherol, ß + γ-tocopherol, δ-tocopherol. Sacha inchi kernels were subjected to open boiling, pressure boiling, sous-vide, low-temperature roasting, high-temperature roasting and honey roasting. The radical scavenging capacity of kernels was little affected by thermal processing, with the average loss of 8%. Roasting had a significant negative effect on tocopherol content but not on the total phenolic content. The appropriate thermal procedure and adequate time can significantly influence the quality of Sacha inchi kernels during food preparation. Especially roasting at 190C for 35 min and honey roasting at 170C for 30 min of Sacha inchi kernels have positive effect of increasing TPC. Practical Applications Plukenetia volubilis or Sacha inchi seeds are the traditional food used as nuts in the mountain area of the South America. The oil have recently become popular as a source of unsaturated fatty acids, antioxidants and A and E vitamins; however, not much information has been published on the micronutrients in processed seeds. This article presents several processing methods for Sacha inchi seeds and offers the description of changes in health beneficial compounds the kernels are seeking for. This article aims to become a useful tool for increasing number of importers and processors spreading this rediscovered food.

Rumen fermentation, methane concentration and fatty acid proportion in the rumen and milk of dairy cows fed condensed tannin and/or fish-soybean oils blend

Two experimental factors (extract from Vaccinium vitis idaea (VVI) and blend of fish-soybean oils) were investigated in three consecutive experiments to monitor their effects on rumen fermentation and fatty acid (FA) proportions in the rumen fluid and milk. Firstly, in vitro experiment was performed using a semicontinuous culture system (RUSITEC). Four treatments were included: (1) CON—control diet without experimental factors; (2) VVI—control diet with 4.5g of VVI/kg of DM; (3) FSM—control diet with 30g of fish and soybean oils blend/kg of DM; (4) MIX—control diet with 4.5g of VVI/kg of DM and 30g of oils blend/kg of DM. The proportions of C18:1 t10, C18:1 t11 and C18:1 c9 FA increased (P<0.002) in FSM and MIX treatments. Abundance of Butyrivibrio fibrisolvens and Butyrivibrio proteoclasticus was significantly reduced in three treatments (VVI, FSM, MIX; P<0.019). Moreover, the MIX significantly decreased methane concentrations by 21% in comparison with the CON (P<0.002). Based on preliminary in vitro results from the first experiment, the second, in vivo experiment was conducted using four Polish Holstein-Friesian cows fitted with rumen cannulas. Cows received the diet as a partial mix ration in two variants: (1) CON diet without supplementation (2) MIX diet containing a mixture of VVI dried leaves extract as a source of condensed tannins (4.83g/kg DM of total diet) and a blend of fish-soybean oils as a source of unsaturated FA (32.2g/kg) DM of total diet. For the MIX treatment, the proportions of C18:2 c9-c12, C18:2 c9-t11 and C18:2 t10-c12 in the rumen fluid were affected (P<0.05), whereas the DNA concentration for B. fibrisolvens and B. proteoclasticus was not changed. Thus the MIX treatment exerted an antimicrobial activity by decreasing protozoa and methanogen numbers, thereby reducing rumen methane production. Finally, the third, production experiment was conducted on 12 lactating Polish Holstein-Friesian cows subjected to the same treatment as the cannulated cows in the second experiment. The MIX treatment did not modify the proportions of majority of the unsaturated FA in milk. The MIX treatment also did not change expression of the six investigated genes: acetyl-CoA carboxylase 1 (ACACA), fatty acid synthase (FASN), lipoprotein lipase (LPL), stearoyl-CoAdesaturase (SCD), fatty acid desaturase 1 (FADS1), fatty acid elongase 5 (ELOVL5). In conclusion, unexpectedly, the MIX treatment did not change the milk FA proportion, and this phenomenon could be attributed to a lack of effects of the both provided supplements. In spite of that, the MIX treatment significantly decreased the methanogenesis.

Enzyme-Assisted Aqueous Extraction Of Cashew Nut (Anacardium occidentale L.) Oil

Enzyme-assisted aqueous extraction method was applied to extract oil from cashew nut ( Anacardium occidentale L.). The commercial enzyme (Viscozyme cassava C) was tested for effectiveness in releasing oil during the aqueous extraction. The effect of several parameters such as material/water ratio, enzyme concentration and duration for enzyme incubation on the oil yield was investigated. The conditions for maximum oil release were found with the material/water ratio of 1:9, enzyme concentration of 1% (v/w E/S), and in 3 h of enzyme incubation at 50 o C with constant shaking. The maximum oil yield obtained at those conditions (38.88 % raw material) was significantly (p <0.05) higher than that of the control (without enzyme) (35.92 %), and it represented 86.28 % recovery of the total oil in seed. No hexane and other organic solvents were needed for this process. The cashew nut oil by enzyme-assisted aqueous extraction was relatively stable. Both peroxide value and free fatty acid value were lower than those in the oil obtained by Soxhlet method. Total un-saturated fatty acid in the cashew nut oil was about 84.43 %, in which the most abundant was oleic acid (65.0 %), followed by linoleic acid (18.53%). Cashew nut oil is a good dietary source of un-saturated fatty acids.

Effects of a tannin-rich legume (Onobrychis viciifolia) on in vitro ruminal biohydrogenation and fermentation

There is still controversy surrounding the ability of tannins to modulate the ruminal biohydrogenation (BH) of fatty acids (FA) and improve the lipid profile of milk or meat without conferring a negative response in the digestive utilization of the diet. Based on this, an in vitro trial using batch cultures of rumen microorganisms was performed to compare the effects of two legume hays with similar chemical composition but different tannin content, alfalfa and sainfoin (Onobrychis viciifolia), on the BH of dietary unsaturated FA and on the ruminal fermentation. The first incubation substrate, alfalfa, was practically free of tannins, while the second, sainfoin, contained 3.5% (expressed as tannic acid equivalents). Both hays were enriched with sunflower oil as a source of unsaturated FA. Most results of the lipid composition analysis (e.g., greater concentrations of 18:2n-6, cis-9 18:1 or total polyunsaturated FA in sainfoin incubations) showed the ability of this tannin-containing legume to inhibit the BH process. However, no significant differences were detected in the accumulation of cis-9 trans-11 conjugated linoleic acid, and variations in trans-11 18:1 and trans-11 cis-15 18:2 did not follow a regular pattern. Regarding the rumen fermentation, gas production, ammonia concentration and volatile FA production were lower in the incubations with sainfoin (‒17, ‒23 and ‒11%, respectively). Thus, although this legume was able to modify the ruminal BH, which might result in improvements in the meat or milk lipid profile, the present results were not as promising as expected or as obtained before with other nutritional strategies.