Total Content Of Monounsaturated Fatty Acids Research Articles

Minerals and fatty acid profile of small indigenous fish species from homestead ponds within a Sub-tropical coastal region

Malnutrition has emerged as a noticeable obstruction to the socio-economic advancement of rural areas along the coastal regions of Bangladesh. Small indigenous fish species (SIS) have the potential to alleviate the malnutrition issue because of having higher nutritional compositions. However, prior research has overlooked the detailed nutritional value of SIS originating from coastal regions. Consequently, the current investigation sought to analyze the mineral and fatty acid composition of twelve SIS obtained from coastal homestead ponds. The findings indicated that the mineral composition in SIS exhibited the following descending order: calcium (Ca) > phosphorus (P) > potassium (K) > magnesium (Mg) > iron (Fe) > zinc (Zn). Furthermore, when considering the overall mineral content in SIS, it ranked in the following decreasing order: A. testudineus, M. tengara, C. punctatus, N. nandus, P. sophore, C. fasciatus, A. mola, C. batrachus, H. fossilis, P. sarana, M. aculeatus, and O. pabda. The analysis of the fatty acid profile further revealed that SIS is a rich source of palmitic acid, linoleic acid, oleic acid, stearic acid, myristic acid, palmitoleic acid, and linolenic acid. The saturated fatty acid content of the SIS varied between 42.66 % and 63.37 %, and the highest content was found in A. mola whereas the lowest was in A. testudineus. On the other hand, the total monounsaturated fatty acid content of the SIS ranged from 26.49 % (A. mola) to 46.12 % (P. sarana), and the total PUFAs contents among the fish species ranged from 5.7 % (A. mola) to 16.54 % (H. fossilis). Therefore, SIS could be a key source of minerals and essential fatty acids for human well-being. This can help fulfill nutrient requirements and reduce malnutrition among coastal populations. It can be said that, if these fishes are introduced in the culture systems, it will be used for consumption as well as support the livelihood of coastal people.

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.

Impact of dietary supplementation with Cinnamomum cassia essential oil on silver catfish (Rhamdia quelen): Toxicological effects and muscle antioxidant and fatty acid profiles

ABSTRACT The aim of this study was to determine the biological effects of dietary supplementation with 0.05% and 0.1% cinnamon essential oil extracted from Cinnamomum cassia on silver catfish (Rhamdia quelen). The final body weight, weight gain, and specific growth rate were significantly higher in fish supplemented with 0.05% cinnamon essential oil than in the control(untreated) group. Muscle reactive oxygen species and lipid peroxidation levels were significantly lower in fish supplemented with 0.05% cinnamon essential oil but higher at the 0.1% concentration. Muscle antioxidant capacity against peroxyl radicals (ACAP) and superoxide dismutase activity were significantly higher in fish supplemented with 0.05% cinnamon essential oil, while ACAP levels were lower in fish supplemented with 0.1%. The total saturated fatty acid content was significantly higher in the muscle of supplemented fish than in controls, while the total monounsaturated fatty acid content was significantly higher only in fish fed 0.1% cinnamon essential oil. Finally, the total content of polyunsaturated fatty acids was significantly lower in fish fed 0.1% essential oil. Thus, data demonstrated that 0.05% C. cassia essential oil improves fish health by improving performance and muscle oxidant/antioxidant status. Higher doses of cinnamon essential oil produced oxidative stress in muscle, suggesting toxicity at the 0.1% level. Although this cinnamon essential oil diet exerted positive health effects, this diet impaired the muscle fatty acid profile, suggesting adverse impacts on human health.

Effect of dietary Marula (Sclerocarya birrea caffra) nut meal on the growth performance, carcass traits and meat quality of Dorper lambs

Use of Marula nut meal (MNM) to replace Soyabean meal (SBM) as a dietary protein source in lamb fattening diets by determining effects on growth performance, carcass yield and meat quality was evaluated. MNM replaced SBM on a crude protein (CP) basis, in five diets, at 0%, 25%, 50%, 75% and 100%, respectively. Forty 112-day old entire male Dorper lambs (average body weight: 22.1 ± 3.3 kg) were randomly allocated to the diets and fed ad libitum for 63 days. Weekly and final body weight (FBW), body weight gain (BWG), average daily gain (ADG), daily feed intake (FI) and feed conversion ratio (FCR), warm and cold carcass weight, dressing percentage, meat (physical and chemical attributes) quality were determined. Dietary MNM caused no significant difference in FBW, BWG, ADG, FI, FCR, carcass weight and the meat’s physical attributes compared to SBM. At 25% and 100% dietary substitution of SBM (CP basis), MNM significantly (P < 0.05) reduced meat protein content. Feeding MNM-based diets produced meat with higher fat content compared to the control SBM diet (P < 0.05). The meat’s total monounsaturated fatty acid content, dominated by oleic acid, increased with increasing dietary MNM. At 100% substitution of SBM, dietary MNM produced meat with the highest (P < 0.05) oleic acid content. The results obtained in the study showed that MNM can replace SBM in lamb fattening diets without compromising growth performance, feed utilisation efficiency, carcass yield and physical attributes of meat. MNM can potentially be utilised to improve lamb quality by increasing its oleic acid content.

The Quality Characteristic and Fatty Acid Profile of Cold-Pressed Hazelnut Oils during Nine Months of Storage

Poland is one of the largest producers of hazelnuts in Europe; however, information regarding the storage of cold-pressed hazelnut oil is limited. Thus, the aim of this study was to determine the oxidative indices and fatty acid composition of oils from six hazelnut cultivars during 9 months of storage. At the beginning of storage, the hazelnut oils showed zero or very low oxidation values, which indicated the absence of initial triglyceride hydrolysis and fatty acid oxidation. Acid values increased with storage time, which was statistically significant, ranging from 0.17 to 0.34 mg KOH/g oil. The peroxide value in the first 5 months of storage was undetectable, whereas after 9 months the oils showed a slight increase in oils obtained from the ‘Olbrzym z Halle’ cultivar, followed by the ‘Barcelonski’ cultivar, at 3.39 and 2.15 meq O2/kg, respectively. The lipid content of the kernels was very stable under storage conditions. Total monounsaturated fatty acid content exhibited the highest proportion, while saturated fatty acids (SFAs) had the lowest content over the entire storage period. The percentage of polyunsaturated fatty acids showed a small decrease during storage, but was not statistically significant; therefore, polyunsaturated fatty acid remained stable. The percentage of monounsaturated fatty acids decreased by approx. 1.6%, thus the percentage of SFA increased by approx. 13.7% during 9 months of storage. The oil yield ranged from 69% for nuts from the ‘Nottinghsamski’ cultivar to 75% from the ‘Webba Cenny’ and ‘Barcelonski’ cultivars.

Effect of Different Slaughter Weights on Meat Quality, Fatty Acids and Flavor Component of Korean Woori Black Pig Loin and Belly

The present study was undertaken to investigate the quality characteristics of Korean Woori black pig (KWP) bellies and loins by different slaughter weight (SW) groups. The loin and belly samples collected from KWPs with different body weights (50, 75, 90, 105, and 120 kg) at 24 h post-mortem were used in the present investigation. The samples were analyzed for quality traits, fatty acid profiles, and volatile flavor compounds. Results showed that the fat content of the loin (8.64%) and belly samples (46.78%) was significantly higher in the 120 kg SW group compared to those of other SW groups (p<0.05). However, a lower protein content (12.20-12.67%) was found in the belly cuts of the heavier SW groups (105-120 kg) compared to those of the lighter SW groups (p<0.05). The lowest cooking loss (24.34%) was found in the loin cuts of the 120 kg SW group (p<0.05). Both the loin and belly cuts were observed to be redder in color with increasing SW (p<0.05). Higher oleic acid (C18:1, n9) and total monounsaturated fatty acid content and lower linolenic acid(C18:3, n3) and total polyunsaturated fatty acid content were observed in both cuts of the 120 kg SW group (p<0.05). Out of the flavor compounds identified, 11 and 17 compounds in the loin and belly, respectively, were associated with the SW. An increase in the SW resulted in increased concentrations of C18:1n9- and amino acid-derived flavor compounds. Overall, the meat samples of the heavier SW groups (120 kg) exhibited better quality and higher concentrations of volatile compounds associated with pleasant flavors. However, the meat of the 120 kg SW group also contained a much higher fat level (8.64 and 46.78% in the loin and belly, respectively) that may result in high trimming loss and hence a high rejection risk by consumers.

PSV-23 Effects of different fat sources and vitamin E levels on tissue tocopherol concentration, antioxidant status, and fatty acid composition in the backfat of pigs grown to 150 kg

Abstract The study objective was to assess the contribution of fat source and vitamin E (VE) supplementation on tissue tocopherol concentration, antioxidant status, and fatty acid composition in the backfat of pigs at heavy slaughter weight (149.38 ±1.56 kg). A total of 64 individually-fed pigs (32 barrows, 32 gilts; 28.41 ±0.83 kg) were randomly assigned to 8 dietary treatments in a 4 × 2 factorial arrangement. Fat treatments included corn-starch (CS), tallow (TW), corn oil (CO) and coconut oil (CN). VE supplementation levels were 11 and 200 IU/kg. Loin muscle, backfat, and liver samples were collected at slaughter. Data analysis were performed by ANOVA using GLM in SAS. No interactions between dietary fat source and VE supplementation were observed. Increasing dietary VE level from 11 to 200 IU/kg increased (P &lt; 0.001) the tocopherol concentration in both liver (4.73 vs. 21.06 ppm wet liver) and loin muscle (1.25 vs. 2.67 ppm wet muscle). Pigs from the CO group had higher liver SOD activity (P &lt; 0.05) than the other treatments (CS 22.51, TW 22.67, CO 24.40, and CN 20.92 U/mg protein). Pigs from the CN group had the highest (P &lt; 0.05) total saturated fatty acid content (CS 44.33, TW 40.33, CO 36.29, and CN 51.70%), but the lowest (P &lt; 0.05) total polyunsaturated fatty acid content (CS 9.26, TW 9.80, CO 25.41, and CN 8.75%) and iodine value (CS 56.61, TW 60.66, CO 77.83, and CN 49.90) in the backfat. Pigs from the TW group had the highest (P &lt; 0.05) total monounsaturated fatty acid content (CS 46.40, TW 49.87, CO 38.30, and CN 39.56%) in the backfat. Under conditions of this study, a higher level of VE supplementation increased liver and muscle tocopherol concentrations whereas dietary fat sources altered liver antioxidant activity and fatty acid composition in the backfat.

Effect of dietary vitamin E on growth, immunity and regulation of hepatopancreas nutrition in male oriental river prawn, Macrobrachium nipponense

We evaluated the effects of dietary vitamin E on growth, immunity and regulation of the hepatopancreas in male oriental river prawn, Macrobrachium nipponense. Shrimps were fed 0, 40, 80, 160, 320 or 640 mg vitamin E/kg for 60 days. The 80 mg/kg group had the highest weight gain rate, specific growth rate and lowest feed conversion rate while there were no significant differences in survival rate and hepatosomatic index. The highest crude fat and lowest crude protein content were observed in the 160 mg/kg group. In the hepatopancreas, lysozyme, acid phosphatase and alkaline phosphatase activities were highest in the 160 mg/kg group, while superoxide dismutase, catalase and glutathione peroxidase activities decreased with increasing vitamin E levels. Malondialdehyde content initially decreased then increased with vitamin E levels, whereas the reverse was seen with total antioxidant capacity. Linoleic acid, DPA, DHA, total n-3 polyunsaturated fatty acid and total polyunsaturated fatty acid first increased then decreased, while EPA and total saturated fatty acid rose with vitamin E levels. Total n-6 polyunsaturated fatty acid content declined while there were no significant differences in linolenic and total monounsaturated fatty acid content. Following a toxicity test with Aeromonas hydrophila, hepatopancreas ultrastructure revealed that appropriate vitamin E levels promote an increase in mitochondria, endoplasmic reticulum and Golgi bodies, but excess vitamin E can damage cell structure. These results provide evidence that 80–160 mg/kg dietary vitamin E has a positive impact on growth, immunity and regulation of the hepatopancreas in male shrimp.

Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods

Proximate composition, color and nutritional profile of raw and cooked goose breast and leg meats were investigated. Water, pH, L* value, total saturated fatty acid (SFA), total polyunsaturated fatty acid (PUFA), Ca, K, Mg, P and Zn contents of leg meat were higher than those of breast meat, while protein, fat, a* value, b* value, total monounsaturated fatty acid (MUFA), Na and Fe contents of breast meat were higher than those of leg meat. pH of breast meat increased with cooking, whereas pH of leg meat decreased. L* and a* values of the samples decreased with cooking, while b* values increased. Cooking caused a decrease in total MUFA content of breast meat, whereas total PUFA content increased. On the other hand, total SFA content of leg meat decreased with cooking, while total MUFA content increased. Cooking caused an increase Ca, Mg, P, Fe and Zn contents of breast meat, while only Fe content of cooked leg meat increased. Practical Applications There is limited information about goose meat in the literature. In addition, to the best of our knowledge, there are no reports on some quality properties of goose meat including fatty acid composition and mineral content and the effect of different cooking methods on them. Therefore, in the present study, we aim to explore some chemical composition (water, crude protein and crude fat), physicochemical properties (pH and color), fatty acid composition and mineral contents of raw and cooked goose meat with different cooking methods.

Gastrointestinal morphology, fatty acid profile, and production performance of broiler chickens fed camelina meal or fish oil

Gastrointestinal morphology, fatty acid profile, and production performance of broiler chickens fed camelina meal (CAM) or fish oil were investigated. One hundred and twenty eight 1‐day‐old Cobb chicks were randomly assigned to one of four treatments. Each treatment was replicated four times with eight chicks (n = 8). The experimental diets were: corn–soybean meal‐based with 3.2% corn oil (control), control + 10% CAM, 10% camelina meal + 3.2% fish oil (CAM + FISH), and 3.2% fish oil (FISH). Villous height (VH) was lowest in the jejunum of FISH and CAM + FISH (p&lt;0.04). Crypt depth (CD) was lowest in the jejunum of Control and CAM (p&lt;0.002). Villous perimeter was higher in control and CAM when compared to CAM + FISH and FISH (p = 0.02). The VH:CD followed the order of control &gt; CAM &gt; CAM + FISH = FISH (p&lt;0.0001). No difference was observed in villus width, surface area, and muscularis thickness. Total omega‐6 fatty acids were higher in the duodenum of control and CAM than FISH and CAM + FISH diets (p&lt;0.0001). Long chain (&gt;20‐C) omega‐3 fatty acids were higher in CAM + FISH and FISH (p&lt;0.0001). No significant differences were detected in the total saturated and total monounsaturated fatty acid content in the duodenum (p&gt;0.05). Weight gain varied significantly and was lowest for CAM + FISH and FISH diets at Day 21 and 42 (p = 0.01). There were no differences in feed intake between control and CAM diets. However, inclusion of fish oil reduced feed consumption (p = 0.019).Feeding camelina meal increased jejunal villus height, villus height: crypt depth and n‐3 fatty acid incorporation in the duodenum when compared to fish oil in broiler diets. Feeding fish oil led to reduction in 42 day body weight.

Comparison of fatty acid and proximate compositions of the body and claw of male and female blue crabs (Callinectes sapidus) from different regions of the Mediterranean coast

Fatty acid and proximate compositions of the body and claw of male and female blue crabs from Akyatan Lagoon and Hurma strait were investigated. Male blue crab meat had a higher protein and fat content, and lower moisture and ash content, than that of the female from Akyatan Lagoon. Moreover, there were variations of protein and fat amounts in both female crab meats between Akyatan Lagoon and Hurma strait. The dominant saturated fatty acids were palmitic acid (16:0; range from ∼12% to 15%) and stearic acid (18:0; range from ∼7.5% to 16.1%) for all samples. The total monounsaturated fatty acid content in the body of female crabs from Akyatan Lagoon was higher than those of Hurma Strait (22.04% versus 7.55%). There were no statistically significant differences (P >0.05) between eicosapentaenoic acid concentrations in body meat of the male crab than those of female crab meat from Akyatan Lagoon (P<0.05). Docosahexaenoic acid contents were different between the body meat of male crabs from Akyatan Lagoon and those of female crabs from Hurma strait. The total n3 was detected as 27.33% in body meat whereas it was 24.39% in claw meat of the male crab from Akyatan Lagoon. Those values were almost similar in the body and claw meat of female crab from Akyatan Lagoon.

Changes of proximate and fatty acid compositions of the dorsal and ventral ordinary muscles of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis with the growth

Using the full-cycle cultured (FC) Pacific bluefin tuna, Thunnus orientalis [body weights: 13.1 ± 4.5 (FC1; April in 2004), 20.2 ± 1.8 (FC2; July in 2004), 28.5 ± 6.3 (FC3; November in 2004), 27.0 ± 3.3 (FC4; February in 2005) and 33.5 ± 4.7 kg (FC5; May in 2005), n = 3, respectively] and wild bluefin tuna [33.3 ± 1.5kg (June in 2005), n = 3], proximate and fatty acid compositions of the cephalal (Ce-) and caudal (Ca-) parts of the dorsal (D) and ventral (V) ordinary muscles (OMs) were investigated. Lipid contents of the Ce-DOM and VOMs of FC1-5 increased with growth. In particular, lipid content of the Ce-DOM (23.0%) and VOMs (55.1%) of FC5 was higher ( P < 0.05) than those of wild tuna [D-(2.0%) and VOMs (16.2%)]. However, lipid contents of the Ca-DOM and VOMs of FC1-5 did not change with growth. On the other hand, the fatty acid compositions of the Ce-DOM and VOMs of FC2-5 resembled each other. However, there was no specific tendency of the changes of each fatty acid composition of the Ce-DOM of FC tuna with growth. On the other hand, total monounsaturated fatty acid content (30.1%) of the Ce-DOM of FC5 was higher ( P < 0.05) than that (25.5%) of wild tuna. The ratio of n–3: n–6 (9.4%) of the Ce-VOM of FC5 was lower ( P < 0.05) than that (14.0%) of wild tuna. However, the fatty acid compositions of the Ce-DOM and VOMs of FC tuna were not reflected by those of feed (whole fish bodies of sesame mackerel).