Thrombogenic Indices Research Articles

Mare’s and Cow’s Milk Fortified with Flaxseed Oil Through Freeze-Drying Microencapsulation: Physicochemical and Nutritional Properties

The microencapsulation via freeze drying of flaxseed oil in cow and mare milk was analyzed. The physicochemical and nutritional properties of the four obtained freeze-dried powder products were comparatively analyzed: microencapsulated and fortified with flaxseed oil cow milk (CMFO) and mare milk (MMFO), as well as pure cow milk (CM) and pure mare milk (MM). The moisture content, water activity, particle size distribution (PSD), loose and tapped bulk densities, flowability, color, and fatty acid profiles of the freeze-dried powders as well as the PSD of reconstituted emulsion droplets were investigated. For both types of milk, the fortified products achieved lower moisture content and water activity, higher loose and tapped bulk densities, better flowability, and lower particle sizes for the reconstituted emulsion droplets. The PSDs of the powders and reconstituted emulsion droplets showed significantly lower levels for the mare milk products than the cow milk products. The atherogenic index (AI) and thrombogenic index (TI) of cow milk products were three and six times higher than those for mare milk products, respectively. In both types of milk, fortified products did not show differences in their AI and TI values, except for the TI for cow milk (where CMFO < CM). The hypercholesterolemia fatty acid index (HcFA), hypocholesterolemic acids (DFAs), hypercholesterolemic acids content (OFA), and n-6/n-3 fatty acid ratio showed greater health benefits from mare milk products. Fortification with flaxseed oil showed increased health-promoting properties in the case of the DFA and OFA parameters (for mare milk) and n-6/n-3 ratio (for cow milk).

Characterization of Fatty Acids and Nutritional Health Indicators of Ghee (Butteroil) Manufactured from Bovine Colostrum and Sweet Cream

Large-scale bovine colostrum production yields a significant byproduct called colostrum cream (CC). Colostrum cream is the byproduct of the industry where the colostrum is separated, and the colostrum milk is processed and converted into a colostrum formula and immunoglobulin colostrum powder. However, the disposal of CC poses sustainability challenges. CC composition differs significantly from milk fat and can be a valuable source of fatty acids (FAs) in the human diet. Ghee or butter oil manufactured from cream or butter is a product with almost 99.8% fat, with longer shelf life and a unique flavor. The study was planned to see the effect of FA profile and nutritional health indicators derived from FA profiles, such as the atherogenicity index (AI) and thrombogenicity index (TI) of CC, colostrum butter oil (CBO) samples, butter oil (BO), and sweet cream (SC), as they can significantly influence cardiovascular health. Three SC samples from a dairy plant and six CC samples were collected from a private company. BO and CBO samples were made in atmospheric conditions and analyzed for chemical composition and FA profiles in triplicates. SC and BO samples have higher levels of saturated and trans FAs. CC and CBO are richer in beneficial FAs. CBO offers a healthier profile with higher PUFA/SFAs and a lower AI and TI, which can be an essential source of FAs in the human diet and support sustainability.

Ziziphus nummularia and Acacia nilotica leaves based polyphenols rich diet modulates fatty acid profile and keeping quality of lamb meat

The polyphenols, due to their chemical characteristics, are known to alter microbial populations, impart antioxidant properties, and bind proteins. Accordingly, the present study was carried out to study the potential of plant polyphenol-rich diets in modulating the fatty acids (FAs) profiles and keeping quality of lamb meat. For this, thirty Avishan lambs (10 weeks old, 14.0 ± 0.2kg) were randomly distributed into three groups: control (T1) on a complete feed block containing Vigna sinensis hay, T2 on CFB containing Acacia nilotica, and T3 on CFB containing Ziziphus nummularia leaves. The CFB in T1 had a negligible quantity of polyphenols, whereas T2 was rich in hydrolysable tannins, and T3 was rich in condensed tannins. The feeding trial was carried out for 12 weeks. A lower intake of nutrients (per kg BW0.75) was recorded in T2 compared to T1 and T3, while feed efficiency was similar across all treatments. Five lambs from each group were slaughtered at the end of the feeding trial for studying carcass attributes. T1 and T3 recorded higher (P = 0.003) weight gain, whereas T2 and T3 had higher dressing percentages and loin-eye areas. The FAs profile of Longissimus thoracis muscle in T2 and T3 showed a positive shift (decreased saturated and trans-FAs and increased ω-3, ω-6, and polyunsaturated FAs) with healthier atherogenicity and thrombogenicity indices. The carcasses of T2 and T3 showed improved keeping quality following 14 days of refrigerated (4°C) storage, as evidenced by lower malondialdehyde values. Between the two sources, the condensed tannin-rich Z. nummularia showed superiority over the hydrolysable tannin-rich A. nilotica in modulating FA biohydrogenation and preserving keeping quality.

Functional characteristics and antimicrobial activity of supercritical CO2 extracts from passion fruit (Passiflora edulis) seeds

The passion fruit seed is an important byproduct of the agroindustry, as it accounts for 15% of this fruit, so it is imperative to add value to these seeds. In this context, the present study aimed to evaluate the functional characteristics and antimicrobial activity of passion fruit seeds. Oil extraction was carried out using supercritical CO2 (SC-CO2) and supercritical CO2 with ethanol cosolvent (SCCO2+et); both oils showed a similar fatty acid profile with a high content of polyunsaturated fatty acids (71.62 and 71.80%, respectively). The study of the functional quality of the oils showed low atherogenicity (AI) and thrombogenicity (TI) indices. The seed flour oil and the defatted passion fruit seed flour extract presented antimicrobial activity against Klebsiella oxytoca, Staphylococcus aureus and Proteus vulgaris. The ethanolic extract of flour defatted with CO2+ethanol (FDCE) obtained higher values of total phenolic compounds and antioxidant capacity by ABTS and FRAP. The present research provides the characterization of the functional properties of the passion fruit seed oils and the defatted seed, being data of interest for future applications of the passion fruit seed.

Black soldier fly larvae: a one health approach to investigate gut, and organ health and meat quality response in slow-growing chickens

BackgroundThe inclusion of sustainable protein sources in poultry feed has become essential for improving animal welfare in livestock production. Black soldier fly larvae are a promising solution due to their high protein content and sustainable production. However, most research has focused on fast-growing poultry breeds, while the effects on native breeds, such as the Bianca di Saluzzo, are less explored. This study aimed to evaluate the impact of BSFL supplementation in the diet of slow-growing chickens, with a focus on growth, intestinal health and meat quality for final consumers.ResultsThe study demonstrated that Black soldier fly larvae supplementation, both in dehydrated and live form, improved growth performance, with an increase in final weights compared to the control group. No significant differences were found in feed conversion ratio, liver and spleen weight or histomorphometry between groups. Black soldier fly larvae supplementation did not negatively affect immune function or liver metabolism. Higher production propionic acid was detected in the black soldier fly larvae fed groups compared to the control, suggesting an effect on volatile fatty acid production. Gut microbiota analysis showed an increase in beneficial bacteria, such as Faecalibacterium, in the live larvae group. Furthermore, the meat fatty acid profile and atherogenicity and thrombogenicity indices did not undergo significant changes, implying a low potential risk to consumers’ cardiovascular health.ConclusionsBlack soldier fly larvae supplementation in the diet of Bianca di Saluzzo improved growth without compromising animal health or meat quality. Moreover, the increase in beneficial volatile fatty acids and the modulation of gut microbiota suggest a positive impact on gut health. Finally, the absence of negative effects on meat lipid profiles confirms nutritional safety for consumers, making black soldier fly larvae a valid alternative in poultry feed. These results offer new perspectives for the use of Black soldier fly larvae in the nutrition of local breeds, contributing to sustainability in line with the One Health approach.

Unraveling the Potential of Baru (Dipteryx alata Vog.) Fruit Fractions as a Sustainable Food Ingredient: Chemical and Technological Characteristics and Prebiotic Potential

The baru is a native Brazilian Cerrado fruit known for its high nutritional and techno-functional value, with the potential to generate new food ingredients. Utilizing the entire baru fruit maximizes the use of all its components, reduces the environmental impact, minimizes waste, and contributes to the region’s sustainable development. In this context, this study aimed to evaluate the nutritional composition, bioactive compounds, technological properties, and prebiotic potential of baru by-products and nuts, aiming at their integral and sustainable utilization. For this purpose, baru fruits were collected, characterized in terms of biometrics, and separated into pericarp (by-product) and nuts. The nutritional composition, fatty acid profile, bioactive compounds, techno-functional properties, and prebiotic potential were characterized in the roasted almonds and the by-products. The results indicated that the baru meal had a high protein content (33.09 g/100 g), the lowest atherogenic and thrombogenic indices (0.09 and 0.10, respectively), and the highest antioxidant capacity in the DPPH, ABTS, and FRAP assays. Additionally, the baru meal showed high levels of potassium (14.05 g/100 g), magnesium (2.20 g/100 g), and iron (61.80 g/100 g). The mesocarp stood out for its higher total phenolic content (157.48 mg GAE/100 g) and enhanced water solubility (63.90 g/g). The baru almond flour showed the best results for water absorption capacity (3.62 g/g), oil absorption capacity (3.28 g/g), emulsifying activity (71.94%), emulsion stability (87.69%), and foaming capacity (8.17%). In terms of prebiotic activity, the endocarp fermented by Lactobacillus acidophilus (0.76 log CFU/mL) and the mesocarp fermented by Bifidobacterium animalis (0.62 log CFU/mL) presented the best results. These findings demonstrate that baru by-products have the potential for full utilization, contributing to the sustainable development of underexplored plant species.

Dietary fat quality indices and risk of pre-diabetes and type 2 diabetes mellitus: Tehran Lipid and Glucose Study.

To assess associations between dietary fat quality indices (FQI) and risk of pre-diabetes and type 2 diabetes mellitus (T2DM) among Iranian adults. Daily intakes of fatty acids were estimated using a validated food frequency questionnaire with 168 food item. Adjusted hazard Ratios (HRs) and 95% confidence intervals (CIs) of pre-diabetes and T2DM were calculated in tertile categories of dietary FQI including atherogenic index (AI), thrombogenic index (TI), health promoting index (HPI), ratio of poly-unsaturated fatty acids to saturated fatty acids (PUFA/SFA) and ratio of hypo and hypercholesterolemia (h/H). Tehran Lipid and Glucose Study. Iranian men and women. Mean (±SD) age of the 2042 pre-diabetes-free participants in pre-diabetes analysis was 38.84 (12.97), and 55.2% were women. In T2DM analysis, mean (±SD) age of the 2295 T2DM-free participants was 40.06 (13.42), and 54.6% of them were women. In the crude model, PUFA/SFA ratio was positively associated with T2DM incidence (HR=1.43, 95% CI: 1.04-1.98). However, after adjustment for confounding variables, there were no significant associations between dietary FQI and risk of pre-diabetes and T2DM. We found no significant association between FQI and risk of pre-diabetes and T2DM. Further prospective and clinical trial studies are needed to clarify the issue.

Assessment of lipid quality indices of fish from the Barguzin River (Eastern Cisbaikalia)

The importance of fish as a component of healthy nutrition and as a high-quality source of nutrients in the human diet has increased in recent years. To assess the nutritional value of the six main commercial fish species (common roach Rutilus rutilus, common bream Abramis brama, crucian carp Carassius carassius, crucian carp Carassius carassius, common carp Cyprinus carpio, European perch Perca fluviatilis, and northern pike Esox lucius) from the Barguzin River (Eastern Cisbaikalia), the FA composition and lipid quality indices of the muscle tissues have been determined. The FA composition of the dorsal muscle tissue of fish has been analyzed by direct methanolysis. The total content of SFAs ranges from 26 rel. % in carp to 37 rel. % in bream, MUFAs from 17 rel. % in perch to 32 rel. % in carp, and PUFAs from 42 rel. % in bream and carp to 54 rel. % in pike. The dominant FAs are palmitic 16:0 (17.5–29.2 rel. %), oleic 18:1(n-9) (17.5–29.2 rel. %), and stearic 18:0 (5.0–8.0 rel. %) acids, as well as PUFAs, including essential docosahexaenoic 22:6(n-3) (9.7–24.9 rel. %), eicosapentaenoic 20:5(n-3) (9.2–19.1 rel. %), and arachidonic 20:4(n-6) (6.9–10.1 rel. %) acids. The Σ(n-3)/Σ(n-6) ratio of PUFAs is 2.8–4.6, which is typical for freshwater fish. Relatively high nutritive value index (NVI), values of the health-promoting index (HPI), and ratio of hypercholesterolemic to hypocholesterolemic FAs (HH), the as well as the atherogenicity and thrombogenicity indices (1), indicate the high nutritional value of the muscle tissue of the studied fish species. According to the content of (n-3) PUFAs and high total ratio of eicosapentaenoic and docosahexaenoic acids, the most valuable species are European perch and northern pike.

Effect of Dietary Cold-Pressed Hempseed Cake Supplemented with Tomato Waste on Laying Hen Performance and Egg Yolk Lipid Profile and Antioxidant Status Before and After Storage.

A ten-week study was conducted to investigate the effects of the dietary inclusion of HSC as a source of PUFAs together with a natural source of antioxidants such as DT or DTP on the performance of laying hens and egg quality, as well as the lipid profile, antioxidant content and oxidative stability of egg yolk before and after storage. A total of 96 laying hens (aged between 28 and 37 weeks) were divided into three groups of 32 birds each (eight replicate cages, four birds per cage) and were assigned randomly the following dietary treatments: a standard corn-soybean meal diet (C), a diet containing 20% hempseed cake and 4% dried whole tomato (HT) and a diet containing 20% hempseed cake and 4% dried tomato pomace (HTP). The incorporation of HSC and tomato waste (DT and DTP) into the diet of hens caused increases in feed intake (p < 0.05) and yolk color score without changing egg production, egg weight or feed conversion ratio (FCR). The HT and HTP diets ensured a lower content (p < 0.05) of cholesterol in the egg yolk but a higher content (p < 0.001) of n-3 FAs, especially of ALA (α-linolenic acid, 18:3n-3), EPA (eicosapentaenoic acid, 20:5n-3) and DHA (docosahexaenoic acid, 22:6n-3), which allowed for an increase in the hypo-/hypercholesterolemic FA ratio and a reduction in the n-6/n-3 FA ratio and TI (thrombogenicity index) value compared to those of C eggs. In addition, the inclusion of DT or DTP in the diet of laying hens increased the antioxidant content in the yolk, which led to an increase in the oxidative stability of the yolk lipids, evidenced by a decrease in the concentrations of MDA (malondialdehyde) in fresh eggs and those stored for 30 days at 4 °C. DTP exerted the most desirable effects because the egg yolk had the most intense color, the highest contents of n-3 FAs and natural antioxidants and the best oxidative stability of yolk lipids before and after egg storage. It was concluded that the simultaneous enrichment of the diet of laying hens with n-3 FAs and natural antioxidants (carotenoids, tocopherols and phenols), in addition to improving the color of the yolk, leads to eggs with a higher content of n-3 FAs and antioxidants, improved antioxidant activity and better PUFA stability during egg storage.

Pickering emulsion stabilized by ergosterol solely as a new fat substitute improves the quality of pork sausages

The present study aimed to develop healthier sausages by utilizing ergosterol-stabilized Pickering emulsion as a substitute for animal fat. In this context, a Pickering emulsion stabilized with ergosterol was developed, and its impact on the sausage quality was investigated by replacing 25%–100% of pork backfat. Our findings revealed that the W/O emulsion exhibited superior freeze-thaw stability. All meat pastes displayed distinct gel-like rheological behavior, with the highest values observed at 50% fat substitution. Notably, sausages reformulated with 50% emulsion showed enhanced uniformity and compactness, resulting in a significant reduction in cooking loss, L∗ values, and b∗ values, while exhibiting a notable increase in a∗ values. The texture properties reached their maximum at 50% fat substitution. Furthermore, 50% fat replacement decreased the relaxation time of T2b and increased the proportion of bound and immobilized water. Reformulation with 50% emulsion not only generated novel flavor substances but also led to an increased PUFA/SFA ratio as well as decreased atherogenic index and thrombogenic index. In conclusion, reformulating with 50% emulsion significantly improved the physicochemical characteristics and fatty acid composition of pork sausages, which highlights the promising potential of ergosterol-stabilized Pickering emulsion as an effective alternative for fats in meat products.

Different lines of camelina (Camelina sativa (L.) Crantz) in broiler quails’ diets: effects on meat physicochemical traits and sensory profile

The present study investigated the effect of Camelina sativa cake dietary inclusion on quail meat fatty acids (FA), amino acids (AA), and sensory characteristics. To this, 480 broiler quails were allocated to four dietary treatments (12 replicated cages/treatment): a control diet (Control) and three diets with 15% camelina cake, containing a commercial cultivar (Calena) and two improved lines (Pearl: low linoleic acid; Alan: low glucosinolates). After slaughter, breast meat FA and AA profiles and contents were analysed, alongside a sensory evaluation by trained panellists. The dietary inclusion modified breast meat FA profile and contents (p < .001), notably increasing α-linolenic acid (C18:3 n-3), which improved overall n-3 PUFA and reduced the n-6/n-3 ratio to recommended levels. Health indices improved in a line-dependent manner: atherogenicity lowered in Alan compared to Control and Calena (p < .01), while thrombogenicity reduced in all camelina treatments than the Control (p < .001). Camelina-fed groups showed an AA profile in line with the Control one, and Pearl displayed a higher essential AA content compared to Alan (p < .05). Sensory results indicated no substantial changes in meat attributes across treatments, except for tenderness and animal fat flavour: the first lowered in Alan meat compared to the Control (p < .05), while the latter was higher in the Control than in Alan and Calena groups (p < .01). In conclusion, the 15% dietary inclusion of different camelina cakes in quail diets positively influenced meat FA, enhancing product healthiness without negatively impacting its nutritional quality and sensory attributes. Findings indicated that camelina cake is an effective feedstuff to improve quail meat quality. HIGHLIGHTS Once fed to quails, all tested camelina cakes increased meat n-3 PUFA and reduced the n-6/n-3 by about 5 and 7 times, respectively. Meat atherogenicity and thrombogenicity indices of camelina-fed quails improved, indicating enhanced product healthiness. Camelina inclusion did not alter quail meat sensory attributes compared to the control group.

Quality assessment of yellow mealworm (Tenebrio molitor L.) powders processed by pulsed electric field and convective drying

Edible insects offer opportunities for food production, as they are an interesting source of many nutrients. In this study, the effect of pulsed electric field (PEF) and convective drying on the chemical composition with emphasizing the fat properties as well as physical, techno-functional, and thermal properties of yellow mealworm powders was investigated. The chemical composition of the yellow mealworm powders differed by PEF. When PEF was applied at 20 and 40 kJ/kg, the moisture, ash, and protein content were significantly lower, while the fat extraction yield significantly increased compared to the control sample. Furthermore, the fat extracted from these samples was characterized by a higher proportion of saturated and monounsaturated fatty acids as well as a higher thrombogenicity index, which is not beneficial from a nutritional point of view. After treatment with PEF at 5 kJ/kg, the powder was the lightest, redness and yellowness. Moreover, the highest hygroscopicity, water activity, and water and oil binding capacity for this powder were determined. The results revealed that yellow mealworm powders are a good source of macronutrients and exhibit beneficial techno-functional properties, nevertheless, the drawback is their high cohesiveness (1.27–1.44), which can be difficult to apply under industrial conditions.

Comparative Evaluation of Camelina Seed Oils Obtained by Cold-Pressing and Solvent Extraction.

This study aimed to analyze the physicochemical properties and nutritional quality of oil extracted from the camelina seed genotypes NS Zlatka and NS Slatka, grown in Serbia, using both Soxhlet extraction with n-hexane and the cold-pressing technique. Extraction technique did not have an effect on oil yield. Camelina oils exhibited satisfactory physicochemical characteristics, which were influenced by the extraction methods. The oils were rich in polyunsaturated fatty acids, with α-linolenic acid being the most abundant. They were characterized by a balanced ω-6 to ω-3 ratio (0.5), low atherogenicity index and thrombogenicity index values, and a relatively high hypocholesterolemic/hypercholesterolemic ratio. Cold-pressed oils contained significantly higher amounts of α- and γ-tocopherols and showed greater oxidative stability at moderate temperatures, as confirmed by the Schaal oven test. Despite this, their oxidative stability decreased at elevated temperatures (Rancimat test) compared to solvent-extracted oils. Conversely, solvent-extracted oils had higher levels of β-carotene and showed superior resistance to high-temperature conditions. Due to its unique characteristics, nutritional properties, and health-promoting attributes, cold-pressed camelina oil presents significant potential for application in food, nutraceutical, feed, and cosmetic industries.

Pork as a source of nutrients in a human diet - comparison of meat obtained from conventional and organic systems offered in the Polish market

Pork plays a key role as an important protein source of high biological value, essential fatty acids, vitamins (B group) and microelements such as zinc, selenium and iron in the human diet. Therefore, this study aimed to investigate and compare the chemical composition, fatty acid profile, mineral content and technological properties of organic and conventional pork loin, with particular emphasis on their availability in the Polish market. In the study, a hypothesis that organic meat has a more beneficial composition from a nutritional perspective and better technological properties was tested. The research material consisted of pork loin (musculus longissimus dorsi et lumborum) available on the Polish market. The technological properties (pH, colour, free water, shear force) and nutritional value (proximate composition, the fatty acid profile and mineral compounds) were assessed. Organic pork was darker and leaner, and had lower pH and water-holding capacity. It contained higher Cu, which resulted in a higher coverage of requirements for Cu. It was characterized by a more favourable fatty acid composition, including a higher concentration of monounsaturated fatty acids and a lower level of saturated fatty acids and better atherogenic and thrombogenic indexes, which indicates its better nutritional value than conventional pork.

Association between clinical ischemic risk and thrombogenicity phenotype and their prognostic prediction in patients undergoing percutaneous coronary intervention

Abstract Introduction The CHADS-P2A2RC score has been developed to provide better prognostic precision and improved selection of at-risk patients with coronary artery disease (CAD). The linkage of this clinical ischemic risk with thrombogenicity and their prognostic implication remain still unknown. Purpose We investigated the values of thrombogenicity indices according to the CHADS-P2A2RC score and their combined prognostic prediction in CAD patients undergoing percutaneous coronary intervention (PCI). Methods In PCI-treated patients (PCI) (n=2,705), clinical ischemic risk was classified with CHADS-P2A2RC score ("high risk": ≥ 4) and thrombogenicity indices were assessed using thromboelastography (TEG). Major adverse cardiovascular events (MACEs: a composite of all-cause death, myocardial infarction, or stroke) and major bleeding were evaluated were monitored for up to 3 years. Results Compared with "low/moderate-risk group" (67.7%), "high-risk group" (32.3%) had higher platelet-fibrin clot strength (PFCS: 67.3±7.9 vs. 65.2±7.2 mm; P &amp;lt; 0.001) and lower fibrinolytic activity (clot lysis at 30 min [LY30]: 0.9±2.1% vs. 1.1±2.4%, P &amp;lt; 0.001]. The "high-risk group" showed higher rates of "high PFCS phenotype (≥ 68 mm)" (35.3% vs. 49.7%; P &amp;lt;0.001), MACE (HRadjusted: 1.47; 95% CI: 1.01-2.13; P = 0.045) and all-cause mortality (HRadjusted: 1.87; 95% CI: 1.14-3.07; P = 0.013) than the "low/moderate-risk group", respectively. Among the "low/moderate-risk group", "high MA phenotype" independently predicted MACE (HRadjusted: 1.51; 95% CI: 1.00-2.27; P = 0.048) and all-cause mortality (HRadjusted: 1.90; 95% CI: 1.06-3.4; P = 0.031). Likewise, this phenotype increased the risks of MACE (HRadjusted: 1.47; 95% CI: 1.01-2.13; p = 0.045) and all-cause mortality (HRadjusted: 1.87; 95% CI: 1.14-3.07; p = 0.013) in the "high-risk group" (Table 1 and Figure 1). Prognostic impact of "high MA phenotype" on major bleeding was not significantly different across the risk-group (HRadjusted: 1.02; 95% CI: 0.39-2.72; P = 0.963 in the "low/moderate-risk group" and HRadjusted: 1.08; 95% CI: 0.50-2.34; P = 0.884 in the "high-risk group", respectively). Conclusion In PCI-treated patients, CHADS-P2A2RC score was significantly associated with a worse clinical outcome and more thrombogenic profile. Regardless of the ischemic-risk group, the level of clot-strength had an addictive effect on predicting the risk of ischemic event, indicating assessment of thrombogenicity indices using TEG may enhance post-PCI risk stratification for personalized antithrombotic therapy.

Evaluation of lipid profiles in selected fresh and dry-cured game meats

This study examined and compared the fatty acid (FA) composition and fat quality indices of four types of wild game meat (deer, roe deer, mouflon, and wild boar) from Croatia, and two types of dry-cured game meat products (deer and wild boar) available on the market, in relation to their impact on consumer health. FAs were analysed by gas chromatography coupled with a flame ionization detector, and fat quality indices were calculated based on the determined FAs. Wild boar meat clearly differs from other game meat (ruminants), due to its higher fat content and higher proportion of monounsaturated fatty acids (MUFA) compared to saturated fatty acids (SFA). Palmitic and stearic acids made up the greatest proportion of the SFA component, with stearic acid most represented in mouflon and roe deer meat, and palmitic acid predominating in wild boar and deer meat. Oleic acid was the largest component of MUFAs, with wild boar meat having the significantly highest and deer meat the lowest values. Linoleic acid and α-linolenic acid made up the largest proportion of polyunsaturated fatty acids (PUFAs), with the highest proportion of α-linolenic omega-3 acid found in deer meat. The determined PUFA/SFA ratio was lower, while the thrombogenic index was above the recommended values. Wild boar meat, along with roe deer and mouflon meat, was compliant with the recommendations concerning hypo- to hypercholesterolemic fatty acids and atherogenic indices, while deer meat and roe deer meat were compliant only for the n-6/n-3 ratio. According to health recommendations, roe deer meat showed the most favourable values for most fat quality indices, while deer meat showed the least favourable values. When comparing fresh meat and dry-cured products from the same species, no significant differences were observed.

Chemical Composition and Crystallization Behavior of Oil and Fat Blends for Spreadable Fat Applications.

To meet the expectations of European consumers, who prioritize agro-environmental factors and local resources, the substitution of fats (palm, coconut, shea) and achieving a balanced fatty acid profile in spreadable fats are gaining more attention. The crystallization at 4 °C of a lipid blend composed of rapeseed oil, anhydrous dairy fats, and emulsifiers was studied using a multi-scale approach (DSC and X-ray diffraction techniques) to understand the emergence of polymorphic structures. Although the addition of PUFA from rapeseed oil reduces the atherogenicity and thrombogenicity indices in the blend, controlling the cooling kinetics influences the shapes (needles and spherulites) and sizes of the crystalline structures (small crystals form at a cooling rate of 1 °C min-1, while larger crystals form at higher rates of 5 and 10 °C min-1). The crystallization behavior revealed differences in polymorphic forms at 4 °C in the blend, with a transition to different forms occurring more rapidly compared to dairy fat (stop-and-return method). The study shows crystalline coexistence (α, β', and β) in a 2L lamellar structure, with the β' form being predominant. This structure is ideal for formulating a spreadable product, offering good spreadability (SFC < 32% at 10 °C), mouthfeel, and nutritional benefits compared to butter.

Effects of poultry by-product meal and complete replacement of fish oil with alternative oils on growth performance and gut health of rainbow trout (Oncorhynchus mykiss): a FEEDNETICS™ validation study

BackgroundAquaculture, traditionally a form of biotechnology, has evolved to integrate innovative biotechnological applications, such as advanced feed formulations, aimed at improving the growth performance and health of farmed fish species. In the present study, the effects of feeding rainbow trout with novel feed formulations were investigated. Fish growth, gut and liver morphology, the concentration of fatty acids in the fillet, and volatile fatty acids in the gut were assessed. The study also validated scenarios from in vivo experiments using a nutrient-based model called FEEDNETICS™. This globally used model serves as a tool for data interpretation and decision support in the context of precision fish farming.MethodsAlternative protein and oil sources, including poultry by-product meal (PBM) and natural algae oil, were explored as sustainable replacements for fishmeal (FM) and fish oil (FO). A 90-day feeding trial was conducted using rainbow trout, comparing two isoproteic, isolipidic and isoenergetic diets. The control diet contained 15% FM, 5% PBM, and 8% FO, while the test diet replaced FM with 15% PBM and 5% feather meal hydrolysate (FMH), and fully substituted FO with VeraMaris® natural algae oil and rapeseed oil.ResultsPBM successfully replaced FM protein without negatively affecting feed intake, growth performance or feed utilization in trout. The combination of PBM and natural algae oil was well tolerated by the trout and showed no negative effects on gut health. A detailed analysis of fatty acids in the fillet revealed that PUFAs of the n3 and n6 series were significantly higher in the PBM group than in the FM group. Values of fatty acid-related health indexes, including atherogenicity index, and thrombogenicity index, confirmed the high nutritional value of trout filet, thus representing a healthy product for human. In addition, the predictions using the FEEDNETICS™ indicated that the tested novel alternative formulations are economically viable. The validation of the model for fish growth resulted in a Mean Absolute Percentage Error (MAPE) of 8%.ConclusionsThe FEEDNETICS™ application enhances our ability to optimize feeding strategies and improve production efficiency in the aquaculture industry. VeraMaris® algae oil and PBM could serve as viable and sustainable raw materials for fish feed, promoting environmentally friendly aquaculture practices.

Physicochemical characteristics and nutritional value of safflower oil: A potential sustainable crop for Egypt

Background: The Increasing demand for sustainable and economical non-traditional edible oils, as alternatives to common oils is pivotal to bridge the edible oils gap, coupled with negative impacts of climate change on the agroecological settings for common oilseed crop productivity. Safflower, being one of the fast-growing medicinal oilseeds crops rich in polyunsaturated fatty acids, known as the “king of linoleic acid”, exhibits resilience to adverse environmental conditions such as high temperatures, drought, salinity, and marginal environments. Aims: This study aimed to comprehensively assess the physicochemical characteristics and lipid nutritional indices of safflower oil to validate its potential for expanded cultivation in Egypt. Materials and Methods: Safflower oil was extracted from seeds of two spineless varieties cultivated in Egypt. The oil was subjected to proximate analysis, physicochemical characterization, fatty acid profile determination, and α-tocopherol content analysis. Additionally, a frying stability test was carried out for safflower oil and its blends with soybean oil in different ratios, monitoring changes in free fatty acid, peroxide value, and total polar compounds. Lipid nutritional indices were calculated to assess the oil’s health-promoting properties. Results: Safflower oil exhibited similar proximate composition and physicochemical characteristics to sunflower oil. The fatty acid profile of safflower oil was comparable to sunflower oil, with a lower oleic acid content and a higher linoleic acid content. Furthermore, safflower oil demonstrated satisfactory stability during the frying process. Lipid nutritional indices calculated based on the fatty acid profile revealed that safflower oil is a valuable source of ω-6 fatty acids. The oil exhibited favorable values for atherogenicity index (AI), thrombogenicity index (TI), hypocholesterolemic / hypercholesterolemic (HH), health-promoting index (HPI), and possessed strong antioxidant properties due to its high α-tocopherol content. Conclusion: The findings of this study support the potential of safflower oil as a promising non-traditional edible oil, suitable for expanded cultivation in Egypt. Its favorable nutritional profile and stability make it a valuable addition to the dietary landscape. Keywords: Carthamus tinctorius L., safflower oil, edible oil gap, lipid nutritional indices, frying stability, non-traditional edible oils.

Fatty acid composition, lipid profile and oxidative stability of meat of broiler chickens fed diet containing bird eye pepper of varying inclusion level and sieve size.

Nutritional modifications to improve meat quality is targeted by farmers. Bird eye pepper (BEP) contains bio-compounds of physiological significance. The potency of BEP of varying inclusion level and sieve size on meat quality [fatty acid (FA), lipid profile and oxidative stability] of broiler chickens was investigated. A total of 246 birds fed diet-containing BEP [inclusion level (0, 0.15 and 0.3%), sieve size (0.05 and 0.1mm)] were randomized to six treatments replicated 4 times in a 2 by 3 factorial layout. After feeding (31 days), forty-eight birds (two per replicate) were slaughtered and breast muscles harvested. Meat lipid profile and 2-thiobarbituric acid reactive substance (TBARs) were determined on day (d) 0, while TBARs was further assessed on d 3 and 5, but FA on d 10 of refrigeration storage. BEP diet (0.15%) increased (p < 0.05) total monounsaturated FA (MUFA), unsaturated FA (UFA) and n-3 FA, while 0.05mm BEP lowered (p < 0.05) meat index of thrombogenicity (TI) but increased meat hypocholesteromic: hypercholesteromic (HH) value. Dietary 0.15% (0.05mm) BEP yielded low (p < 0.05) SFA but high MUFA: SFA, UFA: SFA and NVI, while 0.15% (0.1mm) BEP diet resulted in high total MUFA and higher (p < 0.05) UFA, n-3 and n-3: n-6 FA. Control, 0.15% and 0.05mm BEP diets reduced (p < 0.05) meat cholesterol value. This study has shown that 0.15% (0.05mm) BEP diet had no deleterious effect on the growth of broiler chickens but improved the NVI, IA, TI, HH, TBARs and cholesterol of the meat - a significance to health-conscious consumers.