Total Saturated Fatty Acid Content Research Articles

Evaluation of the interrelated effects of slaughtering, drying, and defatting methods on the composition and properties of black soldier fly (Hermetia illucens) larvae fat

The interrelated effect of different slaughtering, drying and defatting methods of black soldier fly larvae (BSFL) on the lipid composition and properties of the fat was studied. Blanching and freezing were compared as slaughtering methods, oven or freeze-drying as drying methods, and mechanical pressing or supercritical fluid extraction (SFE) as defatting methods.The different modes of slaughtering, drying, and defatting, along with both binary and ternary interactions caused significant effects on processes yields, lipid composition, moisture content and thermal properties. Thus, considering the defatting degree and the yield in total valued products (defatted meal plus fat), the combination of blanching, freeze-drying plus mechanical pressing was the worst option (51.2% and 87.5%, respectively). In contrast, the other combinations demonstrated better and comparable efficiency, although SFE is preferable for defatting (83.2% and 96.9%, respectively). The content of major fatty acids (lauric, palmitic and myristic acids) was significantly affected by the BSFL treatments, although with unsignificant impact on the total saturated fatty acids content. To preserve the integrity of the fat, the combination of blanching and oven-drying was preferred, as non-thermal methods of slaughtering and drying caused intense lipolysis, releasing free fatty acids (FFA) in the range of 18.6–23.5%. To achieve the lowest moisture content in the fats (≤0.1%), oven-drying with mechanical pressing were desired, regardless of the slaughtering method; while values > 1% were reached for freezing, freeze-drying and SFE. Both differences in FFA and moisture contents caused different thermal behaviors in the samples. Specially, the melting temperature was lower for samples with higher FFA and moisture contents, with a notable difference when freezing, freeze-drying and SFE were combined (14.5 °C vs 30.6 °C, as the mean value for the rest of samples). The different modes of processing did not affect the minor lipid compounds.Therefore, the modes employed for slaughtering, drying, and defatting of BSFL determine, either individually or in combination, the process yields, composition, and properties of the fat.

Heat stress on breeding value prediction for milk yield and composition of a Brazilian Holstein cattle population

Due to the high milk production of Holstein cows, many countries have chosen to import semen to improve local dairy herds. This strategy would be more effective if this semen was used in the same environment conditions in which the bulls were selected. If the effect of genotype by environment (G × E) interaction is not considered, the estimated breeding values (EBVs) may vary, potentially reducing the selection response. We evaluate the impact of heat stress on selection for milk yield and composition of Holstein cows using random regression models. To verify the interference of heat stress in milk yield (MY) and composition traits (fat, protein, total saturated, and total unsaturated fatty acids content in milk), temperature-humidity index (THI) on test-day milk records was used. The threshold value to divide the environments using test-day information from Brazilian Holstein cows was 72 units of THI, i.e., < 72 represented no heat stress and > 72 represented heat stress. Legendre polynomials of second-order (Leg 2) model and two lactation points (33 and 122 DIM) were used to estimate heritabilities and EBVs for five important dairy traits. The heritabilities of milk components and fatty acids were low (0.09-0.29), regardless of lactation period and degree of heat stress, with the exception of protein content (0.30-0.35). Fat content was the only milk component that was reduced according to the degree of heat stress and lactation period. The EBVs tended to decrease in heat stress conditions, thus animals with high genetic potential demonstrated evidence of G × E interaction. However, acclimatization of dairy cows to heat stress in the farm production systems may have been responsible for the low differences among genetic parameters and EBVs with and without heat stress found in this study.

Feeding the Laying Quails with Mealworm Larvae Meal and Alterations in Egg Quality and Yolk Fatty Acid Profile

The purpose of this study was to investigate the effects of different levels of mealworm (Tenebrio Molitor) larvae meal in Japanese quail (Coturnix coturnix japonica) diets on performance, egg quality, yolk color, and yolk fatty acid composition. A total of forty-eight, 14 weeks-old laying quails were used with 4 replicates in control (basal diet), mealworm larvae meal (MLM) 2% or 4 % treatment groups. Results showed that independently of inclusion level dietary MLM did not affect performance and egg quality parameters. However, color values (L*, a*, b*) of egg yolk changed with the inclusion of both levels of MLM to diet (p&lt;0.5). Outcomes also displayed dietary MLM altered the fatty acid composition of egg yolk dependably the additional level (p&lt;0.5). Diets containing 2 and 4 % MLM did not affect total saturated fatty acid (ƩSFA) content, however, increased total monounsaturated fatty acids (ƩMUFA) (p&lt;0.5). Both supplemental levels of dietary MLM decreased significantly the total polyunsaturated fatty acids (ƩPUFA) of the yolk compared to the control group (p&lt;0.5). According to outcomes of this study, MLM may use in safe as feed material instead of soybean meal at levels of 2 or 4 % without effect on performance parameters in laying quail diets.

Joint analyses of human milk fatty acids, phospholipids, and choline in association with cognition and temperament traits during the first 6 months of life.

Early dietary exposure via human milk nutrients offers a window of opportunity to support cognitive and temperament development. While several studies have focused on associations of few pre-selected human milk nutrients with cognition and temperament, it is highly plausible that human milk nutrients synergistically and jointly support cognitive and behavioral development in early life. We aimed to discern the combined associations of three major classes of human milk nutrients with cognition and temperament during the first 6 months of life when human milk is the primary source of an infant’s nutrition and explore whether there were persistent effects up to 18 months old. The Mullen Scales of Early Learning and Infant Behavior Questionnaires—Revised were used to assess cognition and temperament, respectively, of 54 exclusively/predominantly breastfed infants in the first 6 months of life, whose follow-ups were conducted at 6–9, 9–12, and 12–18 months old. Human milk samples were obtained from the mothers of the participants at less than 6 months of age and analyzed for fatty acids [total monounsaturated fatty acids, polyunsaturated fatty acid, total saturated fatty acid (TSFA), arachidonic acid (ARA), docosahexaenoic acid (DHA), ARA/DHA, omega-6/omega-3 polyunsaturated fatty acids ratio (n-6/n-3)], phospholipids [phosphatidylcholine, phosphatidylethanolamine (PE), phosphatidylinositol (PI), sphingomyelin], and choline [free choline, phosphocholine (PCho), glycerophosphocholine]. Feature selection was performed to select nutrients associated with cognition and temperament. The combined effects of selected nutrients were analyzed using multiple regression. A positive association between the arachidonic acid (ARA) and surgency was observed (p = 0.024). A significant effect of DHA, n-6/n-3, PE, and TSFA concentrations on receptive language (R2 = 0.39, p = 0.025) and the elevated ARA, PCho, and PI with increased surgency (R2 = 0.43, p = 0.003) was identified, suggesting that DHA and ARA may have distinct roles for temperament and language functions. Furthermore, the exploratory association analyses suggest that the effects of human milk nutrients on R.L. and surgency may persist beyond the first 6 months of life, particularly surgency at 12–18 months (p = 0.002). Our study highlighted that various human milk nutrients work together to support the development of cognition and temperament traits during early infancy.

Use of Stabilized rice bran for preparing Beef Burger

This study was performed to investigate the effect of thermal processing (microwave oven, roasting by dry heat at 130°, for 10 and 20 min. and steaming by using an autoclave under atmospheric pressure for 10 and 20 min.) on the stability of rice bran and the utilization of microwave stabilized rice bran as fat replacers in preparing a low-fat beef burger. The obtained results revealed that: rice bran contained high levels of carbohydrates and moderate amounts of ether extract and crude protein. No differences were detected in the refractive index of rice bran oil among the stabilization procedures, whereas slight differences were found in the case of specific gravity. When rice bran oil was subjected to stabilized procedures, the acid value, iodine value, peroxide value, saponification value, and unsaponifiable matter were reduced. Moreover, the total saturated fatty acids content of rice bran oil increased as a result of subjecting to stabilization procedures whereas the total unsaturated fatty acid content decreased. The results show that stabilized rice bran is effective in improving the chemical and functional characteristics of a beef burger.

Effects of dietary vitamin E and fat supplementation in growing-finishing swine fed to a heavy slaughter weight of 150 kg: II. Tissue fatty acid profile, vitamin E concentrations, and antioxidant capacity of plasma and tissue.

The study aimed to assess the effects of vitamin E (VE) supplementation and fat source on fatty acid (FA) composition, VE concentrations, and antioxidant capacity in plasma and tissues of pigs fed to a heavy slaughter weight (150 kg). A total of 64 pigs (32 barrows, 32 gilts; 28.41 ± 0.83 kg) were blocked by sex and weight, and randomly assigned to one of eight dietary treatments (n = 8 per treatment) in a 4 × 2 factorial arrangement. Fat sources included corn starch (CS), 5% tallow (TW), 5% distiller’s corn oil (DCO), and 5% coconut oil (CN); VE supplementation levels were 11 and 200 ppm. Five-phase diets were formulated to meet requirement estimates of NRC (2012) and fed to pigs for each period of 25 kg from 25 to 150 kg. Increasing VE supplementation level increased C16:1 (P < 0.05) content but decreased C20:0 (P < 0.05) content in backfat and belly fat, while in liver, it increased C17:0 (P < 0.05) but decreased C18:0 (P < 0.05). Compared to the pigs fed the CS diet, the pigs fed the CN diet had greater (P < 0.05) content of total saturated FA, the pigs fed the DCO diet had greater (P < 0.05) content of total polyunsaturated FA content and iodine value, and the pigs fed the TW diet had greater (P < 0.05) content of total monounsaturated FA in backfat, belly fat, and liver. Plasma VE concentrations increased linearly (P < 0.05) with increasing length of feeding but faster (P < 0.05) in the pigs fed the CN and TW diets compared with the CS and DCO diets within the 200 ppm VE level; the pigs fed the DCO diet had the highest plasma VE concentrations (P < 0.05) from Phase 2 to Phase 5 within the 11 ppm VE level. The VE concentrations in liver and loin muscle (P < 0.05) increased with increasing dietary VE level from 11 to 200 ppm, but it was not affected by dietary fat source. There was no effect of VE supplementation and fat source on antioxidant capacity in plasma and liver except that pigs fed the DCO diet had greater liver SOD activity (P < 0.05) than the pigs fed the CN diet. In conclusion, dietary VE supplementation did not affect FA profile in backfat, belly fat, and liver consistently, while dietary FA composition with different fat sources affected much of the FA profile in backfat, belly fat, and liver. The higher level of VE supplementation increased liver and muscle VE concentrations and dietary fat sources affected plasma VE concentrations differently (P < 0.05), wherein the TW and CN diets increased the VE absorption greater than the DCO diet.

Cold Exposure Induces Depot-Specific Alterations in Fatty Acid Composition and Transcriptional Profile in Adipose Tissues of Pigs.

Cold exposure promotes fat oxidation and modulates the energy metabolism in adipose tissue through multiple mechanisms. However, it is still unclear about heat-generating capacity and lipid mobilization of different fat depots without functional mitochondrial uncoupling protein 1 (UCP1). In this study, we kept finishing pigs (lack a functional UCP1 gene) under cold (5-7°C) or room temperature (22-25°C) and determined the effects of overnight cold exposure on fatty acid composition and transcriptional profiles of subcutaneous adipose tissue (SAT) and visceral adipose tissue (VAT). And the plasma metabolomes of porcine was also studied by LC-MS-based untargeted metabolomics. We found that the saturated fatty acids (SFAs) content was decreased in SAT upon cold exposure. While in VAT, the relative content of lauric acid (C12:0), myristic acid (C14:0) and lignoceric acid (C24:0) were decreased without affecting total SFA content. RNA-seq results showed SAT possess active organic acid metabolism and energy mobilization upon cold exposure. Compared with SAT, cold-induced transcriptional changes were far less broad in VAT, and the differentially expressed genes (DEGs) were mainly enriched in fat cell differentiation and cell proliferation. Moreover, we found that the contents of organic acids like creatine, acamprosate, DL-3-phenyllactic acid and taurine were increased in plasma upon overnight cold treatment, suggesting that cold exposure induced lipid and fatty acid metabolism in white adipose tissue (WAT) might be regulated by functions of organic acids. These results provide new insights into the effects of short-term cold exposure on lipid metabolism in adipose tissues without functional UCP1.

Genome-wide approaches delineate the additive, epistatic, and pleiotropic nature of variants controlling fatty acid composition in peanut (Arachis hypogaea L.).

The fatty acid composition of seed oil is a major determinant of the flavor, shelf-life, and nutritional quality of peanuts. Major QTLs controlling high oil content, high oleic content, and low linoleic content have been characterized in several seed oil crop species. Here, we employ genome-wide association approaches on a recently genotyped collection of 787 plant introduction accessions in the USDA peanut core collection, plus selected improved cultivars, to discover markers associated with the natural variation in fatty acid composition, and to explain the genetic control of fatty acid composition in seed oils. Overall, 251 single nucleotide polymorphisms (SNPs) had significant trait associations with the measured fatty acid components. Twelve SNPs were associated with two or three different traits. Of these loci with apparent pleiotropic effects, 10 were associated with both oleic (C18:1) and linoleic acid (C18:2) content at different positions in the genome. In all 10 cases, the favorable allele had an opposite effect-increasing and lowering the concentration, respectively, of oleic and linoleic acid. The other traits with pleiotropic variant control were palmitic (C16:0), behenic (C22:0), lignoceric (C24:0), gadoleic (C20:1), total saturated, and total unsaturated fatty acid content. One hundred (100) of the significantly associated SNPs were located within 1000 kbp of 55 genes with fatty acid biosynthesis functional annotations. These genes encoded, among others: ACCase carboxyl transferase subunits, and several fatty acid synthase II enzymes. With the exception of gadoleic (C20:1) and lignoceric (C24:0) acid content, which occur at relatively low abundance in cultivated peanuts, all traits had significant SNP interactions exceeding a stringent Bonferroni threshold (α = 1%). We detected 7682 pairwise SNP interactions affecting the relative abundance of fatty acid components in the seed oil. Of these, 627 SNP pairs had at least one SNP within 1000 kbp of a gene with fatty acid biosynthesis functional annotation. We evaluated 168 candidate genes underlying these SNP interactions. Functional enrichment and protein-to-protein interactions supported significant interactions (P-value < 1.0E-16) among the genes evaluated. These results show the complex nature of the biology and genes underlying the variation in seed oil fatty acid composition and contribute to an improved genotype-to-phenotype map for fatty acid variation in peanut seed oil.

The Inclusion of Pea in Concentrates Had Minor Effects on the Meat Quality of Light Lambs.

Simple SummaryThe use of local protein sources, such as pea (Pisum sativum), has been encouraged to reduce the dependency of Europe on soybean meal imports. Changes in the ingredients of iso-energetic concentrates may affect the fatty acid profiles of the concentrates and other secondary compounds and, therefore, affect meat quality parameters. The objective of the study was to compare the carcass colour, and the meat quality parameters (texture, chemical composition, lipid oxidation, fatty acids) of lambs fed concentrates with different proportions of pea for replacing soybean meal. The inclusion of pea had no effects on carcass colour and minor effects on the fatty acid profile. Therefore, the inclusion of pea can be recommended to increase the self-sufficiency of lamb production systems.The use of pea (Pisum sativum) has been recommended to replace soybean meal in the diet of ruminants, but it may affect meat quality. The aim of this study was to evaluate the effect of the proportion of pea (0%, 10%, 20% and 30%) in fattening concentrates fed to light lambs for 41 days on carcass colour and on the meat quality. Pea inclusion affected neither the colour of the lamb carcasses nor affected most of the parameters of the meat quality. However, the inclusion of pea affected the cholesterol content, and the 20%pea concentrate yielded meat with greater cholesterol contents than the 30%pea concentrate did (p < 0.05). The inclusion of pea had minor effects on individual FAs but affected the total saturated fatty acids (p < 0.01) and the thrombogenicity index (p < 0.05). A greater total saturated fatty acid content was recorded for the 20%pea concentrate than for the rest of the concentrates, and a greater thrombogenicity index was recorded for the 20% concentrate than for the 10%pea concentrate. The results indicated the viability of the inclusion of pea in the fattening concentrate of light lambs without impairing meat quality, with the 30%pea concentrate being the most suitable to reduce the soya-dependency.

Dietary cardoon meal modulates rumen biohydrogenation and bacterial community in lambs

Cardoon meal is a by-product of oil extraction from the seeds of Cynara cardunculus and can serve as a novel alternative feedstuff for ruminants. This study examined the rumen fermentation, biohydrogenation of fatty acids (FA) and microbial community in lambs fed a concentrate diet containing 15% dehydrated lucerne (CON, n = 8) or cardoon meal (CMD, n = 7) for 75 days pre-slaughter. Diets did not influence rumen fermentation characteristics and the abundance of bacteria, methanogens, fungi, or protozoa. Rumen digesta in CMD-fed lambs displayed a higher concentration of total saturated FA and lower total odd- and branched-chain FA and monounsaturated FA. Feeding CMD decreased total trans-18:1 isomer and the ratio of trans-10 to trans-11 C18:1, known as the “trans-10 shift”. Amplicon sequencing indicated that the rumen bacterial community in CMD-fed lambs had lower diversity and a higher relative phyla abundance of Proteobacteria at the expense of Bacteroidetes and Fibrobacteres. At the genus level, CMD mediated specific shifts from Prevotella, Alloprevotella, Solobacterium and Fibrobacter to Ruminobacter, suggesting that these genera may play important roles in biohydrogenation. Overall, these results demonstrate that cardoon meal can be used as a feedstuff for ruminants without negatively affecting rumen fermentation and microbiota but its impact on biohydrogenation may influence the FA composition in meat or milk.

Proximate compositions, fatty acids and mineral contents of chicken and turkey gizzards, and textural properties after tenderization with proteolytic enzymes

The purpose of this study was to determine the proximate compositions, mineral contents and fatty acid compositions of chicken and turkey gizzards. In addition, the textural properties of the gizzards were determined after tenderization with sous vide cooking and proteolytic enzymes, such as bromelain, ficin, and papain. Four different groups (control, bromelain, ficin, and papain) for each gizzard species (chicken and turkey) were prepared for the tenderization part of this study. Firmness, work of shear, and collagen content of tenderized gizzards were determined. Results revealed that gizzards were a good source in terms of macro and trace elements, such as Zn and Fe. Chicken and turkey gizzards had low total saturated fatty acid content. Total monosaturated fatty acid content was found as 37.38% for chicken gizzard and 44.82% for turkey gizzard. Proteolytic enzyme treatments increased the tenderness of gizzards. Practical applications Gizzard is one of the edible by-products in the poultry industry. It is an economical source of protein and other nutrients since it is cheaper compared to chicken and turkey meat. In this study, it was revealed that gizzard is a good source in terms of protein, macroelements, and trace elements, such as iron and zinc. Additionally, consumption of gizzard is thought to be beneficial for human health since gizzards contain lower total saturated fatty acid levels and higher total monosaturated fatty acid. However, gizzards have tough texture due to their high content of collagen. For this reason, in this study, chicken and turkey gizzards were tenderized with plant-derived proteolytic enzymes and sous vide cooking.

Chemical and phytochemical composition, in vitro ruminal fermentation, methane production, and nutrient degradability of fresh and ensiled Paulownia hybrid leaves

Paulownia is a genus of fast-growing trees that generate a huge mass of leaves, which can be utilized as a feed resource for ruminants. In the present study, the chemical and phytochemical composition, in vitro ruminal fermentation and methane production, and nutrient degradability of fresh Paulownia hybrid leaves (PL) and its silage (PLS) were investigated. The crude protein content of PL and PLS ranged from 132 to 199 g/kg dry matter, which was comparable to alfalfa silage (AS). Ensiling of PL increased the amount of both phenolic acids and flavonoids. The amino acid content increased, and total saturated fatty acid concentration tended to increase in PLS compared with PL. In the in vitro study with the ruminal fluid (batch culture), PL and PLS decreased pH (P < 0.01) and methane emission compared with AS. Total archaea counts were lowest in PLS, intermediate in PL, and highest in AS. Fibrobacter succinogenes, Butyrivibrio fibrisolvens, and Prevotella spp. were higher (P ≤ 0.03) in the PL and PLS than the AS group. Ruminal ammonia concentration was lower (P < 0.01) in PLS than in PL. The total gas production and total volatile fatty acid concentrations were higher (P < 0.01) in both PL and PLS than in AS. The concentrations of acetate in PL and of propionate in PL and PLS were greater than those in AS. In the in sacco experiment, the potential degradability of DM was higher (P < 0.01) for PL and PLS than for AS. PLS had significantly the greatest potential degradability and effective degradability compared to the other groups (P < 0.001). It can be concluded that PL and PLS can mitigate methane production by inhibiting methanogens and improving ruminal fermentation characteristics. PL and PLS may serve as valuable dietary components for lactating dairy cows, which can be used year-round on a large scale; however, these in vitro results need to be validated under in vivo conditions.

Quality traits and fatty acid composition in meat of Hair Goat and Saanen × Hair Goat (G1) crossbred kids fattened in different systems.

In this study, meat quality traits and fatty acid compositions of Hair Goat and Saanen Hair Goat () crossbred kids fattened under intensive, semi-intensive and extensive conditions were determined. For meat quality traits, differences in , , drip loss, water holding capacity, cooking loss and Warner–Bratzler peak shear force values of the experimental groups were not found to be significant. According to colour measurements at the 0th and 45th minute, the extensive fattening group of Hair Goat kids had greater lightness () values and the intensive fattening group of Hair Goat kids had greater redness () values. For intensive, semi-intensive and extensive fattening groups of Hair Goat kids, total saturated fatty acid contents of longissimus dorsi (LD) muscle samples were respectively measured as 19.28 %, 23.75 % and 23.35 %. Total monounsaturated fatty acid contents were respectively measured as 67.30 %, 66.22 % and 65.72 %. Total polyunsaturated fatty acid contents were respectively measured as 5.46 %, 3.06 % and 3.16 % and conjugate linoleic acid contents were respectively measured as 0.48 %, 0.55 % and 0.65 %. For intensive, semi-intensive and extensive fattening groups of Saanen Hair Goat () kids, total saturated fatty acid contents of LD muscle samples were respectively measured as 21.01 %; 21.98 %, 19.10 %; total monounsaturated fatty acid contents were respectively measured as 64.04 %, 64.33 %, 52.44 %. Total polyunsaturated fatty acid contents were respectively measured as 3.53 %, 4.89 % and 4.84 % and conjugate linoleic acid contents were respectively measured as 0.52 %, 0.58 % and 0.73 %. It was concluded that the extensive fattening group had greater conjugated linoleic acid contents than the other fattening groups.

Proximate composition, amino acids, and fatty acids contents of dried shrimp products available in Jashore region, Bangladesh

Dried shrimp has some special advantageous such as long shelf-life, high nutritional content, and ease of transportation considered as a healthy choice of food. The nutritional properties of three common and demandable dried shrimp species available in Jashore, Bangladesh were evaluated. The moisture content of dried Palaemon karnafuliensis, Metapenaeus Monoceros and Ferapenaeus indicus was determined 19.7±0.40%, 20.5±0.25% and 24.9±0.21%, respectively. The protein content was found 57.46±5.88%, 62.5±1.98%, and 55.5±1.85% in Palaemon karnafuliensis, Metapenaeus Monoceros, and Ferapenaeus indicus, respectively. The ash and fat content of Palaemon karnafuliensis, Metapenaeus Monoceros and Ferapenaeus indicus were observed 12.20±0.90% and 1.90±0.15%, 10.20±0.39% and 1.48±0.32%, 8.57±1.43%, and 1.08±0.21%, respectively. Total saturated fatty acids content was found 31.56%, 29.21%, 38.59 in Palaemon karnafuliensis, Metapenaeus monoceros, and Ferapenaeus indicus, respectively. The polyunsaturated fatty acids was found 42.60%, 42.29%, and 37.80% in Palaemon karnafuliensis, Metapenaeus monoceros, and Ferapenaeus indicus, respectively. There were nine non-essential and eight essential amino acids found in the dried shrimp products. Glutamine, proline, glycine and alanine were dominated among the non-essential amino acid. Lysine was found a significant amount in the study. All the three dried shrimp products were considered as highly nutritive and less fat value which is considered healthy for the consumers. Asian J. Med. Biol. Res. 2021, 7 (2), 138-146

Analytical Assessment and Nutritional Adequacy of School Lunches in Sintra's Public Primary Schools.

School meals present several cost benefits overtime at the short, medium, and long term for individuals and society. This cross-sectional study aims to analyse the nutritional composition and evaluate the adequacy of school lunches. One hundred and fifty-eight samples were collected and analysed from 10 primary schools in Sintra’s municipality, served during one week. On average, energy (27.7% daily energetic requirements) and carbohydrate (48.1%) contents did not reach the reference values, and the content of protein (19.5%) exceeded the reference value (p < 0.05). The mean total fat (28.8%) and saturated fatty acids (5.4%) content complied with the recommendations. The mean salt (1.7 g) and dietary fibre (8.3 g) content exceeded the reference value but did not differ significantly from the recommendations. Addressing school canteens is crucial, not only in a nutritional approach, but also as an opportunity to achieve healthier, sustainable, and accessible food systems, aligned with the Sustainable Development Goals 2030. We highlighted the importance of evaluating evidence-based practices and disseminated practice-based evidence regarding the adequacy of school lunches.

Comparison of Performance, Egg Quality, and Yolk Fatty Acid Profile in Two Turkish Genotypes (Atak-S and Atabey) in a Free-Range System.

Simple SummaryIn recent years, consumers have shown increased interest in healthy and safe food produced under improved animal welfare standards. Therefore, production systems proving outdoor access have gained popularity, increasing the need for knowledge on genotypes suitable for free-range systems. This study aimed to investigate the suitability of two Turkish layer genotypes, Atak-S (brown) and Atabey (white), in a free-range system. We evaluated laying performance, egg quality parameters, and yolk fatty acid profile. The egg production was higher in Atabey than Atak-S, whereas the eggs from Atak-S hens tended to be heavier and had a stronger shell structure than eggs from Atabey hens. Furthermore, eggs from Atabey hens had improved egg yolk and albumen content compared to eggs from Atak-S hens. The total saturated fatty acid content in yolk was higher in Atabey eggs than in Atak-S eggs at 56 weeks of age, whereas a higher yolk color score was observed in Atak-S eggs than in Atabey eggs. Our results could help free-range egg producers to improve production, as well as satisfy consumer demands regarding egg quality in organic production.Consumer interest in buying eggs from animal welfare-friendly systems with outdoor access is increasing, leading to an increase in the need for knowledge on genotypes suitable for free-range systems. Two Turkish laying hen genotypes, Atak-S (brown, n = 210) and Atabey (white, n = 210), were reared in a free-range system from 19–72 weeks of age, and their suitability for the system was assessed based on laying performance, egg quality, and yolk fatty acid profile. Mean hen-day and hen-housed egg production were found to be higher in Atabey than Atak-S (p < 0.01). The brown eggs from Atak-S hens tended to be heavier than the white eggs from Atabey hens (p < 0.01). Brown eggs obtained from Atak-S hens had a stronger shell structure (p < 0.01), while white eggs from Atabey hens had higher mean yolk index, albumen index, and Haugh unit than brown eggs (p < 0.05). At 56 weeks of age, total saturated fatty acid content in yolk was higher in white eggs than in brown eggs (p < 0.01). These findings related to genotype could help free-range egg producers in their choices for more profitable production and for meeting consumer demands on egg quality and egg yolk fatty acid levels.

Effects of postharvest irradiation and superfine grinding wall disruption treatment on the bioactive compounds, endogenous enzyme activities, and antioxidant properties of pine (Pinus yunnanensis) pollen during accelerated storage

Effects of irradiation and superfine grinding wall disruption treatment on quality parameters and antioxidant activity of pine pollen during storage at 55 °C for 8 weeks were investigated. Results showed that irradiation slowed the reduction of taxifolin and ascorbic acid levels and the increase of ferric-ion reducing antioxidant power (FRAP), but accelerated the increase of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity over storage. In addition, superfine grinding wall disruption accelerated the rise of p-coumaric acid and naringenin contents and the decline of taxifolin level in pine pollen during storage. Moreover, superoxide dismutase activity, FRAP value, naringenin, malondialdehyde, total saturated and polyunsaturated fatty acids content were increased both in untreated and treated pine pollen, whereas the total spins, taxifolin, and ascorbic acid contents were decreased. The changes of parameters in endogenous antioxidant system indicated that metabolism in pine pollen was triggered in response to damage induced by processing and storage. These results would help improve the quality and commercial values of pine pollen in the food and pharmaceutical industries.

Evaluation of Fatty Acid Compositions of the Margarines, Fat Spreads and Butters Currently Consumed in Japan

Using high-resolution capillary gas chromatography with flame ionization detection, we determined the fatty acid compositions of each ten sample of the margarines, fat spreads and butters currently consumed in Japan, with special reference to trans fatty acids. The total trans fatty acid contents of the margarines, fat spreads and butters examined were 0.19–1.49 g 100 g−1 (av. 0.71 g 100 g−1), 0.16–0.88 g 100 g−1 (av. 0.51 g 100 g−1), and 2.49–3.37 g 100 g−1 (av. 2.74 g 100 g−1), respectively, clearly showing lower levels of trans fatty acids in all the samples of margarines and fat spreads than those of butters. In addition, the total saturated fatty acid contents of the margarines, fat spreads and butters were 17.3–45.6 g 100 g−1 (av. 29.7 g 100 g−1), 4.51–25.6 g 100 g−1 (av. 16.2 g 100 g−1), and 48.8–54.8 g 100 g−1 (av. 52.4 g 100 g−1), respectively, also showing lower levels of saturated fatty acids in all the samples of margarines and fat spreads than those of butters. The most predominant trans fatty acid of butters is vaccenic acid (11t-18 : 1), comprising av. 30.4 % of total trans fatty acids, while in margarines and fat spreads trans 18 : 2 (9c,12t- and 9t,12c-isomers) and trans 18 : 3 (9c,12c,15t- and 9t,12c,15c-isomers) were the major ones, suggesting that they were derived from refined vegetable oils as raw materials. The present study demonstrates that modern Japanese margarines and fat spreads have significantly lower levels of trans fatty acids and saturated fatty acids than butters.

Productive parameters, cecal microflora, nutrient digestibility, antioxidant status, and thigh muscle fatty acid profile in broiler chickens fed with Eucalyptus globulus essential oil

This study was conducted to evaluate the effects of different dietary inclusion of eucalyptus essential oil (EEO) on growth performance, relative organ weight, cecal microflora, nutrient digestibility, serum biochemical parameters, and thigh muscle fatty acid profile in broiler chickens. A total of six hundred 1-day-old male broiler chickens were randomly allocated into 5 treatment groups with 8 replicate pens, and each pen contained 15 birds. The experiment lasted for 42 d. Dietary treatments included corn–soybean meal-based diet supplemented with 0, 250, 500, 750, and 1,000 mg/kg EEO. The results indicated that dietary treatments had no effect on growth performance parameters in the 1 to 10 d period. From day 11 to 24, dietary supplementation of EEO showed a linear decrease in feed conversion ratio (FCR, P < 0.05). From day 25 to 42 and the overall period (1–42 d), broilers fed with different levels of EEO showed a linear increase in body weight gain (BWG) and reduction in feed conversion ratio (linear, P < 0.05). The relative organ weight were unaffected by any of the dietary treatments. With increasing levels of EEO, the cecal Escherichia coli (linear, P = 0.085) count showed a trend in reduction, and the cecal lactic acid bacteria population tended to increase (linear, P = 0.063). The apparent ileal digestibility of ether extract and organic matter were linearly and quadratically increased in response to increasing dietary EEO supplementation (P < 0.05). A trend of linear decrease in total cholesterol in the serum of birds fed with different levels of EEO was recorded (P = 0.074). Eucalyptus essential oil's inclusion increased serum superoxide dismutase linearly but reduced serum malondialdehyde linearly (P < 0.05). Dietary supplementation of EEO affected the fatty acid profile of thigh muscle so that increased the concentrations of total polyunsaturated fatty acids (linear, P < 0.05) and reduced total saturated fatty acid contents (linear, P < 0.05). Taken together, the inclusion of EEO increased BWG and decreased FCR during day 25 to 42 and day 1 to 42, and partially improved cecal microflora balance, nutrient digestibility, antioxidant activity, and thigh muscle fatty acid profile in broiler chickens.

Kemijski sastav i profil masnih kiselina mlijeka alpske i sanske pasmine koza iz Bosne i Hercegovine

Interest in the production and sale of goat milk products has been growing over the past 20 years. The chemical composition of goat milk, which greatly affects its nutritional and therapeutic value, makes its products more acceptable to consumers. The aim of this study was to compare the chemical composition and fatty acid profile of Alpine and Saanen goat milk. The results showed that there were differences in certain chemical components between the milk of these two breeds. Protein, fat and ash content in Alpine goat milk was 4.53 g/100 g, 4.65 g/100 g and 0.94 g/100 g, respectively, and these values were higher than in Saanen goat milk (3.64 g/100 g, 3.20 g/100 g and 0.88 g/100 g, respectively). Differences in the fatty acid profile were also observed. Despite being kept under different breeding regimes, no statistically significant differences were observed in the total saturated fatty acids (SFA) or polyunsaturated fatty acids (PUFA) between breeds. Although there was no difference in total SFA content, there was less palmitic acid (C16:0), as the predominant fatty acid in goat milk, in Alpine (26.94 g/100 g of fat) than in Saanen goat milk (28.60 g/100 g of fat). Unlike SFA and PUFA content, differences were observed in total monounsaturated fatty acids (MUFA), with 22.8 g/100 g of fat in Alpine goat milk and 24.0 g/100 g of fat in Saanen goat milk. Based on these findings, it can be concluded that the implemented breeding regimes in different geographical areas with different pasture, together with genetic factors of breeds, greatly affect the goat milk chemical composition and fatty acid profile.