Proportions Of Total Saturated Fatty Acids Research Articles

Fatty acid composition and vitamin E of meat as influenced by age and season of slaughter in Mediterranean light lamb

The study aimed to determine the fatty acid composition, vitamin E content of meat from light lambs in relation to slaughtering season (winter and spring) and age (45 and 60 days). In each season, twenty lambs were subdivided into two groups corresponding to the experimental ages. All lambs received maternal milk and a supplementation of hay and commercial concentrate from 30 days to slaughter. The total saturated fatty acid proportion was affected by the slaughter season, showing greater values in the spring compared to the winter, with significant difference for 60-day lambs. In winter, the meat showed a greater monounsaturated fatty acid proportion for both the 45-day and 60-day lambs, and the lowest n-6/n-3 fatty acid ratio in lambs of 45 days. The higher contents of polyunsaturated fatty acid were obtained in the spring. In this season, the meat from 60-day lambs contained greater proportions of conjugated linoleic acids than that from the lambs slaughtered in the winter. The age and slaughter season were not associated with the differences in nutritional indices. The greater slaughter age improved the vitamin E content of meat. In conclusion, the meat from the older lambs had better properties as vitamin E and polyunsaturated fatty acid contents in spring; in winter, monounsaturated fatty acids resulted higher in both 45 and 60-d lambs.

Effects of step-wise increases in dietary carbohydrate on circulating saturated Fatty acids and palmitoleic Acid in adults with metabolic syndrome.

Recent meta-analyses have found no association between heart disease and dietary saturated fat; however, higher proportions of plasma saturated fatty acids (SFA) predict greater risk for developing type-2 diabetes and heart disease. These observations suggest a disconnect between dietary saturated fat and plasma SFA, but few controlled feeding studies have specifically examined how varying saturated fat intake across a broad range affects circulating SFA levels. Sixteen adults with metabolic syndrome (age 44.9±9.9 yr, BMI 37.9±6.3 kg/m2) were fed six 3-wk diets that progressively increased carbohydrate (from 47 to 346 g/day) with concomitant decreases in total and saturated fat. Despite a distinct increase in saturated fat intake from baseline to the low-carbohydrate diet (46 to 84 g/day), and then a gradual decrease in saturated fat to 32 g/day at the highest carbohydrate phase, there were no significant changes in the proportion of total SFA in any plasma lipid fractions. Whereas plasma saturated fat remained relatively stable, the proportion of palmitoleic acid in plasma triglyceride and cholesteryl ester was significantly and uniformly reduced as carbohydrate intake decreased, and then gradually increased as dietary carbohydrate was re-introduced. The results show that dietary and plasma saturated fat are not related, and that increasing dietary carbohydrate across a range of intakes promotes incremental increases in plasma palmitoleic acid, a biomarker consistently associated with adverse health outcomes.

Effects of feeding plant additives rich in saponins and essential oils on the performance, carcass traits and conjugated linoleic acid concentrations in muscle and adipose tissues of Black Bengal goats

A study was undertaken to investigate the feeding of plant additives containing high concentrations of saponins (Acacia concinna pods; AC) and essential oils (Syzygium aromaticum buds; SA) on growth performance, feed utilization and concentrations of fatty acids (FA) including conjugated linoleic acids (CLA) in muscle and adipose tissues of Black Bengal goats. Eighteen growing goats (initial body weight of 7.97±0.34kg and the age of 6–8 months) were equally divided into three groups (control, AC and SA) in a randomized complete block design. All goats were fed the same concentrate mixture containing sunflower oil at 66.7g/kg dietary dry matter (DM) and berseem hay ad libitum in the ratio of 60:40. The AC and SA were added at the rate of 5.0 and 2.5g/kg DM, respectively to the concentrate mixture. A metabolic trial was conducted after 90 days of feeding, and carcass traits and FA composition of longissimus dorsi muscle and subcutaneous adipose tissues were determined at day 121 of feeding. Plant additives did not affect (P>0.05) average daily gains, feed intake, digestibilities of nutrients and N balance in goats. Feeding of plant additives also did not affect (P>0.05) carcass traits, and concentrations of protein, fat and ash in muscle. Addition of SA decreased (P<0.01) the proportion of total saturated FA, but increased the proportion of total polyunsaturated FA (PUFA; P<0.032) in both muscle and adipose tissues. Proportions of total CLA and cis-9, trans-11 CLA tended (P<0.10) to increase in muscle and adipose tissues owing to the inclusion of SA in the diet. However, feeding of SA decreased (P<0.01) the biohydrogenation of 18:2n-6 and complete hydrogenation to C18:0 and C22:0. Feeding of AC did not exert any effects (P>0.10) on the composition of FA in muscle and adipose tissues. Concentrations of serum glucose, cholesterol, protein and triglyceride were not altered by any additives. In conclusion, feeding of SA at 1.5g/kg of DM may improve the concentrations of beneficial FA in meat without any adverse effect on digestibility and growth performance in Black Bengal goats.

Effect of replacing barley by increasing levels of olive cake in the diet of finishing pigs: Growth performances, digestibility, carcass, meat and fat quality

The effect of the solid by-product from the olive oil industry (olive cake) on digestibility, growth performances, and carcass, meat and fat characteristics was studied in sixty Duroc×(Landrace×Large White) gilts, of 69.5±5.02kg of body weight and 126±3 days of age. Increasing levels of olive cake (0, 50, 100 and 150g/kg of feed) were included in the diet by replacing the same proportion of barley. Five pens with three pigs per treatment were assayed, considering the pen as replicate. The trial lasted 35 days, and animals were slaughtered with 96.7±7.45kg of body weight. Daily feed intake increased (P=0.04) and daily gain tended to increase (P=0.06), both quadratically, with olive cake inclusion reaching the maximum values at 100g olive cake/kg. The daily apparent digestible energy intake also increased quadratically (P=0.04) on increasing dietary olive cake content. The feed conversion ratio was not affected by diet. Also, the apparent organic matter digestibility tended to decrease quadratically (P=0.06) and energy digestibility decreased linearly (P<0.04) as the level of dietary olive cake level increased. The experimental treatment had scarce effects on carcass and meat characteristics; however, the inclusion of olive cake increased quadratically (P=0.04) carcass weight and decreased linearly (P=0.02) fat depth measured at Gluteus medius muscle. The experimental treatment did not modify the total polyunsaturated fatty acids proportion of subcutaneous fat but increasing levels of olive cake promoted a linear reduction (P=0.01) of total saturated fatty acid proportion and a linear increase (P=0.02) of total monounsaturated fatty acid percentage, especially that of C18:1 (P=0.01). We can conclude that olive cake might be included up to 100g/kg in finishing pig diets improving some aspects of growth performances and carcass quality and also providing a healthier fatty acid profile in fat tissues.

Effect of sire and sex on the intramuscular fatty acid profile and indices for enzyme activities in pigs

In this study, the effect of sire, sex and intramuscular fat content on the intramuscular fatty acid profile, in particular the long chain polyunsaturated fatty acids (PUFA) was investigated. Therefore, pork samples of the Longissimus thoracis were taken from 121 females and castrates that were the progeny of 5 boars. All animals had been fattened on the same diet and were slaughtered at a live weight of approximately 110 kg. Indices for the activities of Δ9, Δ6 and Δ5 desaturase, as well as elongase activity were estimated from ratios of product to precursor fatty acids. Intramuscular fat content was positively related to the total saturated fatty acid proportion ( r = 0.376; p < 0.01) and the total monounsaturated fatty acid proportion ( r = 0.579; p < 0.01), and inversely correlated with the total PUFA proportion ( r = − 0.637; p < 0.01). A significantly higher index for Δ5 and Δ6 desaturase and elongase activity for PUFA metabolism was observed in females compared to castrate males. Sire had a significant effect on the intramuscular fatty acid profile, notably on the total n − 3 PUFA, and on most individual long chain n − 6 and n − 3 PUFA. The cis-9 C18:1/C18:0 index for Δ9 desaturase activity and the cis-11 C18:1/ cis-9 C16:1 elongase activity index, as well as the combined desaturase and elongase enzyme activities in both the n − 6 and n − 3 PUFA chains were significantly influenced by sire.

Protective role of intraperitoneally administrated vitamin E and selenium on the levels of total lipid, total cholesterol, and fatty acid composition of muscle and liver tissues in rats.

The aim of this work was to determine the protective effects of intraperitoneally administrated vitamin E and Se on total lipid, total cholesterol, and fatty acid composition of rat liver and muscle tissues. Total lipid content of muscle tissue in Se and combination groups decreased as compared to the control group. However, the level of total lipid in the liver tissues was seen to decrease only in the combination group (P < 0.05). While the amount of total cholesterol in liver tissue was lower (P < 0.05) in the vitamin E and combination groups, the amount of total cholesterol in muscle tissue decreased (P < 0.05) in the combination group. The amount of linoleic acid in muscle tissue slightly decreased (P < 0.05), whereas the eicosenoic and eicosatrienoic acid amounts significantly increased (P < 0.01, P < 0.001) in the vitamin E group as compared to the control group. The amounts of most fatty acid decreased (P < 0.05) in the combination group. The proportions of eicosenoic, eicosatrienoic, and total polyunsaturated fatty acid (PUFA) within the total fatty acid were higher (P < 0.05) in vitamin E group, whereas these fatty acids proportions were lower (P < 0.05) in the Se group. Although the proportions of palmitic, linolenic, and total saturated fatty acids were low (P < 0.05), oleic and total unsaturated fatty acid proportions were higher (P < 0.05) in the combination group than in the control group. The amount of palmitic acid and total saturated fatty acid in liver tissue decreased (P < 0.01 and P < 0.05, respectively) in the vitamin E and combination groups. However, the amount of linoleic acid only decreased (P < 0.05) in the combination group. The amount of PUFA was slightly higher (P < 0.05) in vitamin E. The proportions of stearic acid and linoleic acid decreased (P < 0.05) both in the Se and combination groups. However, the proportions of eicosatrienoic, omega 6, and PUFA were slightly higher (P < 0.05) in the vitamin E group, but total saturated fatty acid proportion significantly decreased (P < 0.01) in both the vitamin E and combination groups. In conclusion, the level of total lipid and cholesterol in muscle and liver tissues were reduced by administrating vitamin E and Se together. Additionally, the fatty acid synthesis in the muscle and liver tissues was decreased by this process. However, it was observed that the protective effect of intraperitoneally administrated vitamin E was higher than Se on fatty acid composition in muscle and liver tissues.