Total Unsaturated Fatty Acids Research Articles

A newly developed tannase enzyme from Aspergillus terreus versus commercial tannase in the diet of lactating Damascus goats fed diet containing pomegranate peel

Inclusion of tannase enzyme in tannin-rich diets of lactating animals can be explored as a strategy to overcome the negative effects of tannins on feed utilization and lactational performance. The present study aimed to compare the effect of replacing commercially available exogenous tannase with a newly developed tannase, produced from Aspergillus terreus, on feed utilization and lactational performance of lactating Damascus goats fed tannin-rich pomegranate peel based diet. Thirty lactating Damascus goats were randomly stratified into 3 treatments and fed pomegranate peel-based basal diet at 10% (containing 7.13% tannins DM basis) without exogenous tannase as a control treatment or with addition of 500 IU of new tannase/kg feed daily, or 500 IU of commercial tannase/kg feed daily for 9 weeks. Tannases decreased feed intake and increased diet digestibility; however, new tannase increased (P<0.05) diet digestibility relative to commercial tannase. Tannase treatments increased (P<0.05) blood total protein and glucose concentrations. New tannase improved (P<0.05) milk production and feed efficiency, without affecting milk composition. Moreover, new tannase reduced (P<0.05) total unsaturated fatty acids (UFA) and increased (P<0.05) poly UFA and total conjugated linoleic acid concentrations, while the commercial tannase increased (P<0.05) total SFA and atherogenic index. Tannases reduced (P<0.05) milk total essential amino acids (EAA), total non-EAA, total conditionally EAA, and total branched amino acids. It is concluded that tannases enhanced the utilization of tannin-rich diet by lactating goats, with better results for the new tannase produced from A. terreus compared with the commercial tannase.

Effects of light intensity on growth performance, biochemical composition, fatty acid composition and energy metabolism of Scylla paramamosain during indoor overwintering

A long-term experiment was carried out to explore the effects of light intensity on growth performance, biochemical composition, fatty acid composition and energy metabolism of Scylla paramamosain. S. paramamosain were cultured under three illumination levels (0, 1.43 and 40.31 μmol m−2 s−1) in a recirculating water system of crab compartments for four months. S. paramamosain were fed to satiation once daily (17:00). The photoperiod was set at 10 L: 14 D (07:00–17:00). Results showed that the best growth of S. paramamosain was observed at the 1.43 μmol m−2 s−1 light intensity. The amount of energy substances was higher at the 1.43 μmol m−2 s−1 and 40.31 μmol m−2 s−1 light intensities. The amount of total unsaturated fatty acids (∑UFA) and total polyunsaturated fatty acids (∑PUFA) was significantly higher at the 1.43 μmol m−2 s−1 and 40.31 μmol m−2 s−1 light intensities (p < 0.05). However, total saturated fatty acids (∑SFA) were significantly higher at 0 μmol m−2 s−1 (p < 0.05). The concentrations of hepatic glycogen, blood glucose (GLU), total cholesterol (T-CHO) and triglyceride (TG) were significantly elevated at the 1.43 μmol m−2 s−1 light intensity, whereas the highest concentrations of muscle glycogen and lactic acid (LD) were at the 40.31 μmol m−2 s−1 light intensity (p < 0.05). Activities of hexokinase (HK) and pyruvate kinase (PK) were markedly higher at the 40.31 μmol m−2 s−1 light intensity, while the highest lactic dehydrogenase (LDH) activity was observed at 0 μmol m−2 s−1 and at 1.43 μmol m−2 s−1 for succinate dehydrogenase (SDH) (p < 0.05). Compared with 0 μmol m−2 s−1 and 40.31 μmol m−2 s−1, 1.43 μmol m−2 s−1 was more suitable for the breeding of S. paramamosain.

Structural characterization, antioxidant and antibacterial activities of a novel water soluble polysaccharide from Cordia myxa fruits

In this study, water-soluble polysaccharide and fatty acids of Cordia myxa fruit harvested from the southwest of Iran were isolated and investigated. The extraction yield of water-soluble polysaccharide of C. myxa fruit (WSPCM) was 24.12%, and its experimental purity was 79.43%. The High Performance Liquid Chromatography results indicated that the WSPCM consisted of glucose, fructose, sucrose, maltose, ribose, maltitol, and maltoheptaose. The atomic absorption spectrometer analysis indicated that WSPCM was a rich source of Ca and Na. The dynamic light scattering results illustrated that the average particle size and zeta potential were 1510.7 nm and − 64.96, respectively. Fourier transform infrared spectroscopy revealed the presence of α and β-configurations in WSPCM. The total unsaturated and saturated fatty acids were 60.62% and 39.38%, respectively and oleic, palmitic, and linoleic were the main fatty acids. The WSPCM represented good antibacterial activities against both Gram-positive and Gram-negative pathogenic bacteria. Moreover, it showed a relatively good antioxidant activity. In conclusion, WSPCM could be introduced as a novel natural antioxidant and antibacterial substance in functional food.

Evaluation of fatty acid-related nutritional quality indices in fried and raw nile tilapia, (Oreochromis Niloticus), fish muscles.

During frying, fat degrade and many reactions occur resulting in numerous altered fatty acid products. This would lead to the formation of Tran's fatty acids and changes in nutritional qualities. Hence, this study was aimed to determine the changes during frying on fatty acid composition of Nile tilapia (Oreochromis Niloticus) fish muscle from local fish market of Hawassa, Ethiopia. Fish fryers reported that they usually use palm oil for frying. They also indicated that the oil is kept for days and reused for frying at different cycle. In fried fish, 35 types of fatty acids were identified and 27 in raw fish muscle. Palmitic, stearic, heptadecanoic, and tetradecenoic acids were the abundant saturated fatty acids in both fried and raw fish muscle. Oleic, Docosahexaenoic, Eicosapentaenoic, and Linoleic acid were the major unsaturated fatty acids. The percentages of total saturated fatty acids (SFA) of raw fish muscle (47.4%) were found to be lower compared with fried fish muscle (51.8%). The n‐6/n‐3 ratio (7.83), index of atherogenicity (0.85), and thrombogenicity (1.71) in the fried fish muscle were in the undesirable values. The hypocholesterolemic/hypercholesterolemic ratio was relatively similar in the fried (1.09) and raw (1.02) fish muscles. The total unsaturated fatty acids (UFA) level of raw fish muscle (52.2%) was higher than the fried fish muscle (47.2%). Higher percentage of Tran's fatty acid was identified in the fried fish muscle compared with raw. Frying considerably altered fatty acid composition of fish muscle. It increased saturated fatty acid concentration and decreased unsaturated. Hence, frying noticeably decreases the nutritional quality of fish muscle. Therefore, it is suggested that further analysis on fatty acid composition of oil usually used for frying and the nutritional quality index across frying cycles.

The nutritional potentials and the fatty acid profile of the seed and seed oil of Caesalpinia bonducella

The physicochemical properties of the seed and fatty acid profile of the seed oil of Caesalpinia bonducella were analyzed in this study, using standard methods of the Association of Official Analytical Chemists (AOAC). The proximate composition was found as follows: Moisture (3.24%), crude fat (41.76%), crude protein (28.63%), crude fibre (4.35%), ash content (2.94%) and carbohydrate (19.08%). The total unsaturated fatty acids (57.36%) was more abundant than the total saturated ones (42.68%). The seed oil had a high level of linoleic acid (28.15%), followed by oleic (18.41%), stearic (13.83%) and palmitic (13.56%). Other fatty acids had less than 10% each. There was a high level of unsaturation (57.36%) with oleic and linoleic acids dominating all other fatty acids with a total of 46.56%. The percentage of essential fatty acids (linoleic &amp; linolenic acids) (32.96%) was also high at about â…“ of the total oil content. The total poly-unsaturated fatty acids (36.99%) was higher than those of mono-unsaturated (20.37%). The high level of poly-unsaturated fatty acids in the oil sample is an advantage as these are essential components of the diet of man. The good total unsaturated/saturated (or P/S) ratio of the oil, (i.e.1.344), makes it to be very nutritionally useful if adopted for domestic purposes. Â

Effect of Various Bicarbonate Supplements on Biodiesel Production and Valuable Biochemical Components of the Marine Eustigmatophyceae Nannochloropsis oculata (Droop)

Microbial breeding media must be cost-effective, enable high growth, meet exact requirements and be readily available. The effect of different levels of sodium bicarbonate (SB) [25, 50, 75 and 100%] in the growth medium on the biochemical constituents (protein, carbohydrates, lipids, fatty acids, and amino acids) of the Nannochloropsis oculata was assessed compared to the F/2 Guillard standard medium. The obtained results revealed that the chemical constituents of N. oculata were influenced by the used level of sodium bicarbonate. The highest total protein, carbohydrate contents, and the maximum percentage of essential amino acids (EAA) (59.68 %) were obtained by using the B1 medium (25% SB) as compared to the control (100% F/2). The highest total lipid content was achieved by using the B4 medium (100% SB) producing (20.09 %). In accordance, the highest total saturated fatty acids percentage (TSFA) of N. oculata was recorded by B4 medium. However, the highest total unsaturated fatty acids percentage (USFA) was exhibited by the B1 medium. The EN 14214 and ASTM D-6751 analyzes of the production of biodiesel have shown that the produced biodiesel by B4 medium (100% SB) and the control media of high quality. In conclusion, the addition of sodium bicarbonate is an excellent policy to increase chemical composition and lipid accumulation. The present study recommended taming results foreither biodiesel production or aquaculture feeding by using proposed B4 medium as a lipid promoter or B1 medium as a protein promoter.

Molecular identification, biomass, and biochemical composition of the marine chlorophyte Chlorella sp. MF1 isolated from Suez Bay

BackgroundAn Egyptian indigenous unicellular green microalga was isolated from the coastal water of Suez Bay (N 29.92°, E 32.473°), Red Sea, Egypt. The molecular analysis based on 18S rRNA sequence showed that the gene sequence for this strain was highly similar (100% identity and 98% query cover) to different Chlorella strains isolated from different habitats. ResultsThe observed morphological characters together with the molecular phylogeny assigned the isolated microalga as Chlorella sp. MF1 with accession number KX228798. This isolated strain was cultivated for estimation of its growth and biochemical composition. The mean specific growth rate (μ) was 0.273 day−1. Both the biomass productivity and the cellular lipid content increased by increasing salinity of the growth medium, recording a maximum of 6.53 gDW l−1 and 20.17%, respectively, at salinity 40.4. Fourteen fatty acids were identified. The total saturated fatty acid percentage was 54.73% with stearic (C18:0), arachidic (C20:0), and palmitic acids (C16:0) as major components, while the total unsaturated fatty acid percentage was 45.27% with linoleic acid (C18:2c) and oleic acid (C18:1) as majors. ConclusionThis algal strain proved to be a potential newly introduced microalga as one of the most proper options available for microalgae-based biodiesel production. The proximate analysis showed the protein content at 39.85% and carbohydrate at 23.7%, indicating its accessibility to various purposes.

Fatty Acid Profile of Muscles from Crossbred Angus-Simmental, Wagyu-Simmental, and Chinese Simmental Cattles.

This study assessed breed differences in fatty acid composition and meat quality of Longissimus thoracis et lumborum (LTL) and semitendinosus (SE) of Angus× Chinese Simmental (AS), Wagyu×Chinese Simmental (WS), and Chinese Simmental (CS). CS (n=9), AS (n=9) and WS (n=9) were randomly selected from a herd of 80 bulls which were fed and managed under similar conditions. Fatty acid profile and meat quality parameters were analyzed in duplicate. Significant breed difference was observed in fatty acid and meat quality profiles. AS exhibited significantly (p<0.05) lower C16:0 and higher C18:1n9c compared with CS. AS breed also had a tendency (p<0.10) to lower total saturated fatty acid (SFA), improve C18:3n3 and total unsaturated fatty acid (UFA) compared with CS. Crossbreed of AS and WS had significantly (p<0.05) improved the lightness, redness, and yellowness of muscles, and lowered cooking loss, pressing loss, and shear force compared with CS. These results indicated that fatty acid composition and meat quality generally differed among breeds, although the differences were not always similar in different tissues. Fatty acid composition, meat color, water holding capacity, and tenderness favored AS over CS. Thus, Angus cattle might be used to improve fatty acid and meat quality profiles of CS, and AS might contain better nutritive value, organoleptic properties, and flavor, and could be potentially developed as an ideal commercial crossbreed.

Monitoring of the oxidation of the oil from sacha inchi (&lt;em&gt;Plukenetia volubilis&lt;/em&gt;) seeds supplemented with extracts from tara (&lt;em&gt;Caesalpinia spinosa&lt;/em&gt;) pods using conventional and MIR techniques

This work focuses on the characterization of the oxidation of the oil from sacha inchi seeds (Plukenetia volubilis) under accelerated conditions at 60 ºC for 15 days. Five samples were monitored: three supplemented with 200 ppm of non-hydrolyzed or partially hydrolyzed (for 4 and 9 hours) extracts from tara (Caesalpinia spinosa) pods, one without antioxidant and one with 200 ppm of BHT. Several conventional tech­niques (induction time, peroxide value, conjugated dienoic acid, p-anisidine value, total unsaturated fatty acids and α-linolenic acid contents) and the MIR spectroscopy coupled with chemometric tools were used and com­pared. The results revealed that whatever the antioxidant added, the oil from sacha inchi is fairly stable over time. The results also pointed out that extracts from tara pods, mainly those partially hydrolyzed, were more efficient than BHT against oil oxidation for up to 7 days. Finally, this paper shows that MIR spectroscopy pres­ents an interesting alternative technique for the monitoring of the oxidation of the oil from sacha inchi.

사육밀도에 따른 토종오리 고기의 육질 특성

This study was conducted to compare and analyze meat quality of Korean native duck (KND) meat relative to stocking density. The stocking densities under investigation were 4, 5, 6, 7, 8 and 9 birds/m². The experiment comprised six treatments and four replications, wherein the breast meat (pH, meat color, and physicochemical properties) and leg meat (fatty acid contents) of 8-week-old KNDs (2.8±0.2 kg) were used. pH of breast meat decreased linearly and quadratically (<i>P</i>&lt;0.05) as stocking density increased. Ash content also decreased linearly (<i>P</i>&lt;0.05) as stocking density increased; however, moisture, fat, and protein contents did not differ significantly among treatments. Furthermore, meat color and cooking loss (CL) increased linearly (<i>P</i>&lt;0.05) as stocking density increased whereas neither shear force (SF) nor water holding capacity (WHC) displayed a significant difference among treatments. Palmitic acid (C16:0) and stearic acid (C18:0) contents decreased quadratically (<i>P</i>&lt;0.05) as stocking density increased whereas, conversely, linoleic acid (C18:1n9) and eicosenoic acid (C20:1n9) contents increased linearly (<i>P</i>&lt;0.05) as stocking density increased. Additionally, γ-linoleic acid (C18:3n6) content increased linearly and quadratically (<i>P</i>&lt;0.05) as stocking density increased, but a decrease (<i>P</i>&lt;0.05) was observed in arachidonic acid (C20:4n6) content. Saturated fatty acid (SFA) and total unsaturated fatty acid (TUFA) contents did not show significant differences among treatments relative to stocking density. However, monounsaturated fatty acid (MUFA) content increased linearly (<i>P</i>&lt;0.05) and polyunsaturated fatty acid (PUFA) content decreased linearly (<i>P</i>&lt;0.05) as stocking density increased. These results can be utilized as basic data for research on the effect of stocking density on KNDs.

Fresh Beef Quality from Cattle Fed Field Peas During Pasture and Finishing Phases of Production

This study evaluated the use of field peas during two phases of production on fresh beef quality. Cattle (n = 232) were assigned to one of six dietary treatments in a 3x2 factorial design consisting of 3 pasture and 2 finishing supplementations. The pasture phase consisted of 1) no supplement, 2) field peas at 0.5% body weight (BW), or 3) dry-rolled corn supplement at 0.5% BW. The finishing phase consisted of 1) no field peas or 2) field peas at 20% dry-matter basis. Strip loin samples, aged 14 d, were subjected to retail display (RD) for an additional 7 d. Tenderness via Warner-Bratzler shear force (WBSF) and Slice Shear force (SSF), objective (L*, a*, and b*) and subjective color, lipid oxidation (TBARS) and fatty acid composition were evaluated. Dietary treatment had no effect on tenderness. Steak discoloration was low (&amp;lt; 3%). All objective color measurements displayed interactions between pasture and finishing diets (L*, P = 0.0035; a*, P = 0.0189; b*, P &amp;lt; 0.0001) yet no consistent patterns among treatments could be identified. Extended aging periods would be required to visually influence consumer color perception. Beef finished with field peas had slightly greater lipid oxidation than samples from cattle not receiving field peas during finishing (1.56 vs. 1.44 mg malonaldehyde/kg tissue, respectively; P = 0.0541). There was a significant interaction between pasture and finishing treatments for C15:1 (P = 0.0331). Feeding field peas during the pasture phase increased C 18:2 (P = 0.0381) relative to cattle supplemented with corn; cattle without supplement in the pasture phase had intermediate amounts of C18:2. Total saturated, unsaturated, monounsaturated, and polyunsaturated fatty acids (P &amp;gt; 0.05) were unaffected by dietary treatments. Field peas may be used for cattle with minimal negative impact on fresh meat quality.

The effects of broodstock generation on ova fatty acid profile in Giant Kokopu Galaxias argenteus

ABSTRACT The ability of different broodstock generations to provision lipids to their gametes is often overlooked in aquacultured freshwater fish. In this study we investigated the ability of two generations (F1 & F2) of Giant Kokopu (Galaxias argenteus) to provision fatty acids into their eggs. Here we show that eggs of captive-bred females (F2) displayed different relative fatty acid concentrations compared with eggs of females bred from wild fish (F1). F2 generation eggs showed significantly lower total mono unsaturated fatty acids (MUFA) concentration, predominantly through lower C18:1(n−9) Oleic acid, and higher total poly unsaturated fatty acids (PUFA) concentration, predominantly through higher 22:6(n−3) docosahexaenoic acid [DHA]. Furthermore, Oleic to n−3 fatty acid ratio, and Oleic to DHA ratio, both declined significantly from F1 to F2 generation. Our results suggest an elevated capacity of F2 females to provision better ratios of essential fatty acids during reproduction, most likely due to a transgenerational adaptive response, either to the fed diet or to a predictable laboratory environment. The findings of this study have important implications for aquaculture management in new captive freshwater species, particularly in aiding identification of more adapted broodstock generations.

Chlorellavulgaris microalgae and/or copper supplementation enhanced feed intake, nutrient digestibility, ruminal fermentation, blood metabolites and lactational performance of Boer goat

The associative effects of Chlorella vulgaris microalgae and copper (Cu) supplementation on feed utilisation and lactational performance in goats were evaluated. Thirty-two lactating Boer goats (34.8±1.7kg body weight) were used to evaluate the supplementation of C. vulgaris microalgae at 10g/day (AL treatment), 9mg of Cu/kg diet (CU treatment) or a mixture of both AL and CU treatments (ALCU treatment) on feed intake, nutrient digestibility, ruminal fermentation, blood metabolites and lactation performance of Boer goat milk yield and composition. Treatments did not affect feed intake; however, AL, ALCU and CU treatments increased (p<.001) nutrient digestibility. Treatment effect on ruminal pH, ammonia-N or propionate was marginal, but AL and ALCU treatments increased (p<.01) acetate, acetate/propionate ratio and total volatile fatty acids. Treatments increased (p<.001) serum glucose and Cu concentrations. Additionally, ALCU and AL treatments increased (p<.001) daily milk yield, energy corrected milk production, concentrations of ash, energy content, fat, lactose, solids not fat, total solids and milk (feed) efficiency. Conversely, the CU treatment decreased (p<.001) the concentration of all milk components, without affecting milk (feed) efficiency. Additionally, AL and ALCU treatments decreased (p<.05) the concentrations of saturated fatty acids by 2.4% and 4%, respectively, but increased (p<.05) the concentrations of total unsaturated fatty acids (UFAs) by 5.4% and 9.8%, respectively, mono-UFA by 5.2% and 9.8%, respectively, and conjugated linoleic acid concentrations by 9.3% and 7.4% respectively. In conclusion, supplementation of the diet of lactating Boer goats with C. vulgaris microalgae with or without copper enhanced nutrient digestibility, ruminal fermentation, milk production, milk efficiency and milk nutritive value. Copper supplementation had minimal effects; therefore, its use as a supplement in the presence of C. vulgaris microalgae to the diet of lactating Boer goats is recommended.

Effect of germination and roasting on oil profile of Moringa oleifera and Moringa peregrina seeds

Roasting and germination effect on fatty acids, tocopherols and triacylglycerols of Moringa oleifera and by Moringa peregrina seeds oils were investigated. Significant differences were indicated between both species. Oil content and oleic acid were higher in Moringa peregrina (51.22 and 70.76%) than Moringa oleifera (36.90 and 65.78%), while Moringa oleifera had higher tocopherols content than Moringa peregrina (28.8 and 11.45 mg/100 g), respectively. Triolein was the most abundant triacylglycerol in Moringa oleifera and Moringa peregrina seeds oils accounting for 38.28 and 34.32%, respectively. An increase had occurred in total unsaturated fatty acids and oil content, while total saturated fatty acids decreased in both species after germination. Triolein increased and α, β, γ and δ-tocopherols amounts decreased after germination in Moringa oleifera seed oil, while in Moringa peregrina seed oil no significant differences were reported. Roasting led to an increase in behenic, stearic and arachidic, while palmitic acid decreased in both species. The best treatment in roasting was 150 oC for 20 min which reported the highest amount of oleic acid (66.92 and 72.54%) and the lowest content of elaidic acid (0.10 and 0.13%) in Moringa oleifera and Moringa peregrina seeds oils, respectively.

Chemometric methods for fatty acid compositions of fenugreek (Trigonella foenum-graecum L.) and black cumin (Nigella sativa L.) seeds at different maturity stages

This study was conducted to determine the effects of seed maturity stages depending on different harvest dates on fatty acid compositions of fenugreek (Trigonella foenum-graecum L.) and black cumin (Nigella sativa L.) with the aid of chemometric methods. Principal component analysis (PCA) and Agglomerative Hierarchical Clustering (AHC) analysis were used to assess and compare fatty acid compositions of fenugreek and black cumin seeds. Experiments for fenugreek and black cumin plants were separately conducted side-by side. For both plant species, 9 different harvest dates at 3 seed maturity stages (immature, premature, and full mature) were experimented. Following the harvests, plant height, single plant weight, crude oil content and fatty acid compositions were determined. Plant heights varied between 45.10-63.37 cm for fenugreek and between 34.57-43.67 cm for black cumin; crude oil contents varied between 4.01-4.95% for fenugreek and between 18.42-40.35% black cumin. Present findings revealed that immature stage had positive effects on crude oil content of fenugreek seeds and premature stage on crude oil contents of black cumin seeds. Also, 9 fatty acid components were identified in fenugreek and 7 in black cumin seeds. In both plant species, linoleic acid (C18:2) was the major component. With the greatest UFA (total unsaturated fatty acids) and the lowest SFA (total saturated fatty acids) ratios, F8 (19 July 2019) harvest date could be recommended for fenugreek plants and B4 (17 July 2019) for black cumin plants. PCA and AHC analysis revealed that with regard to fatty acid composition, F3 (08 July 2019) harvest date was different from the others in fenugreek and B1 (10 July 2019) in black cumin plants. It was concluded based on present findings that seed maturity stages had significant effects on fatty acid composition of fenugreek and black cumin seeds.

Characterisation of Formaggella della Valle di Scalve Cheese Produced from Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties

An important problem in mountain areas is the abandonment of pasture. This trend can be combated by the valorisation of typical dairy products, such as “Formaggella della Valle di Scalve”, a semi-cooked traditional cheese made from whole milk in a mountain area in Italy. The aim of the present research was to compare the fatty acid (FA) profile and the sensory properties of this cheese as manufactured under different conditions: i) from the milk of cows grazing on mountain or valley pasture or fed indoors; ii) from the milk of cows fed hay or fed silage. In the first case, five cheesemaking trials were conducted during two years for each of the following situations: mountain pasture (A); pasture at the bottom of the valley (P) (about 1000m asl); stall (S). In the second case, three cheesemaking trials were conducted for each of the following situations: cows fed silage (I); cows fed hay (F). S cheese was richer in medium-chain FAs, while long-chain FAs were higher in P and A cheeses. On the other hand, long chain fatty acids (LCFA) were more abundant in P and A cheeses than in S. In general, MUFA, PUFA and, consequently, total unsaturated FA (UFA), were significantly higher in the P and A cheeses than S (UFA: 36.55 and 38.34, respectively, vs. 31.13; p < 0.001), while SFA showed higher values in S (68.85 vs. 63.41 and 61.68 in P and A, respectively; p < 0.001). Conjugated linoleic acid isomers (CLA) were more represented in the P and A samples (1.86 in P and 1.52 in A, vs. 0.80 in S; p < 0.001); Omega 3 fatty acids, and in particular α-linolenic acid, were more abundant in P than in S cheese. In winter, the I sample (silage) presented higher percentages of myristic (C14), myristoleic (C14:1) and omega 6 acids, whereas F cheese (hay) contained higher concentrations of CLA. The triangular test of sensory analysis showed that, in general, F cheeses were judged as “sweeter” than I, with aromatic profiles characterized by higher content of 2- butanol and ethyl capronate.

Physical-Chemical Composition, Fatty Acid Profile and Sensory Attributes of Meat of Lambs Fed With Saccharine Sorghum Silage

The objective of this work was to evaluate the qualitative and sensory characteristics and the fatty acid profiles of the meat of lambs fed with silages of two saccharine sorghum varieties and compare them with forage sorghum and maize silages. Twenty non-castrated male Suffolk lambs were arranged in a completely randomised block design, and the treatments consisted of the following silages: forage sorghum (FORSOR), saccharine sorghum (‘BRS506’), saccharine sorghum (‘BRS511’) and maize (MAIZE). The animals were slaughtered after 70 days in the feedlot. The carcasses were cooled at 4 °C for 24 h. The longissimus thoracis et lumborum muscle was removed for analysis. No differences (p &gt; 0.05) between treatments were found for chemical composition and qualitative and sensory characteristics of the evaluated meat. Lambs fed with ‘BRS506’ presented muscles with higher total unsaturated and monounsaturated fatty acids and with higher percentages of oleic acid. The BRS506 saccharin sorghum silage increased the meat total unsaturated and monounsaturated fatty acid contents, which are beneficial to human health; thus, this silage can replace maize silage in the feed for finishing lambs.

Genetic parameters for milk fatty acid composition of Holstein in Korea.

ObjectiveMilk fatty acid (FA) is a main nutritional component that markedly effects human health. Intentional modification of the FA profile has the potential to improve milk quality. This study aimed at the factors affecting elevated FA levels and the estimation of the genetic parameters for milk FAs in the Korean Holstein population.MethodsTotal 885,249 repeated test-day milk records including, milk yield, saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA), total unsaturated fatty acids (TUFA), fat and protein percentages were analyzed using CombiFoss FT+ system (Foss Analytical A/S, Denmark). Genetic parameters were estimated by the restricted maximum likelihood procedure based on the repeatability model using the Wombat program.ResultsThe FA profile varies along with the lactation and the energy balance (EB). With the negative EB in early lactation, mobilization of body fat reserves elevates the desirable FA levels. As a result of that, milk quality is increased by means of nutritionally and usability aspects during the early lactation. Moreover, heritability estimates for SFA, MUFA, PUFA, TUFA were 0.33, 0.42, 0.37, 0.41 respectively. According to the parity wise heritability analysis, first parity cows had relatively lower heritability for SFAs (0.19) than later parities (0.28).ConclusionGenetic parameters indicated that FAs were under stronger genetic control. Therefore, we suggest implementing animal breeding programs towards improving the milk FA profile.

Decomposition of Tocopherol Homologs and Their Effects on the Decomposition of Unsaturated Fatty Acids in 10 Commercial Oils During Deep Frying

The decomposition of tocopherol homologs and their influences upon the decomposition of unsaturated fatty acids were explored by studying the reduction in tocopherol homologs and fatty acid contents in 10 commercial edible oils during deep frying at 180 °C. The results showed that the decomposition of total tocopherols was faster than for the total unsaturated fatty acid (TUFA). With the decomposition of TUFA, the decomposition rates of tocopherol homologs were in the order γ-tocopherol > α-tocopherol > δ-tocopherol in 10 oils, regardless of the initial content and composition of tocopherol and fatty acids. It was also found that higher oil unsaturation led to slower tocopherol decomposition during frying, with more tocopherol remaining after the procedure. The result of multiple regression analysis (ΔTUFA t = 0.049 Δα t + 0.044 Δγ t + 0.052 Δδ t + 0.733) revealed that the effects of tocopherol homologs on the decomposition of unsaturated fatty acid in 10 oils during frying were in the same order, that is, γ-tocopherol > α-tocopherol > δ-tocopherol.

The nutritional composition and fatty acid profile of African locust bean (Parkia Biglobosa) seed and seed oil

The physicochemical properties of the seed and the fatty acid profile of the seed oil of African locust bean (Parkia biglobosa) have been determined using standard methods of the AOAC. The seed had a moisture content of 9.70% and a dry matter of 90.31%. The crude protein, crude oil, crude fibre and ash contents were 39.74%, 23.70%, 3.55% and 2.77% respectively, while the carbohydrate content was 20.56%. The most abundant fatty acids in the order of abundance were oleic (32.49%), palmitic (24.89%), linoleic (14.42%), stearic (8.16%) and myristic (6.84%). The total unsaturated fatty acids (55.03%) predominated the total saturated (44.97%), while the percentage total poly-unsaturated (37.58%) was greater than that of total mono-unsaturated (17.45%). The significant level of essential fatty acids in the fruit oil is an advantage, bearing in mind that they cannot be produced in the body, but must be supplied from the food consumed for the necessary functions for which they are needed in the body. The linoleic/linolenic ratio of 5.301 butresses the nutritional importance of the seed oil as it fell within the ratio of 5.1 and 10.1 recommended by the WHO/FAO. The good total unsaturated/saturated (or PS) ratio makes the fruit oil nutritionally very useful to be adopted for domestic purposes.