Abstract: A feeding experiment was conducted to determine the
optimum dietary protein and lipid levels for juvenile fancy carp. Eight
experimental diets were formulated to contain four protein levels (200,
300, 400 and 500 g kg-1) with two lipid levels (70 and 140 g kg-1).
Triplicate groups of fish (initial weight, 12.1±0.2 g fish-1) were
hand-fed the diets to apparent satiation for 8 weeks. Fish growth
performance, feed utilization and feed intake were significantly
(P0.05). Weight gain and feed efficiency ratio tended to
increase as dietary protein level increased up to 400 and 500 g kg-1,
respectively. Daily feed intake of fish decreased with increasing
dietary protein level and that of fish fed diet contained 500 g kg-1
protein was significantly lower than other fish groups. The protein
efficiency ratio of fish fed 400 and 500 g kg-1 protein was lower than
that of fish fed 200 and 300 g kg-1 protein. Moisture, crude protein and
crude lipid contents of muscle and liver were significantly affected by
dietary protein, but not by dietary lipid level (P>0.05). The increase in
dietary lipid level resulted in an increase in linoleic acid in liver and
muscle paralleled with a decrease in n-3 highly unsaturated fatty acids
content in muscle of fish. In considering these results, it was concluded
that the diet containing 400 g kg-1 protein with 70 g kg-1 lipid level is
optimal for growth and efficient feed utilization of juvenile fancy carp.
Abstract: Animal fats (camel, sheep, goat, rabbit and chicken)
and vegetable oils (corn, sunflower, palm oil and olive oil) were
substituted with different proportions (1, 5, 10 and 20%) of lard.
Fatty acid composition in TG and 2-MG were determined using
lipase hydrolysis and gas chromatography before and after
adulteration. Results indicated that, genuine lard had a high
proportion (60.97%) of the total palmitic acid at 2-MG. However, it
was 8.70%, 16.40%, 11.38%, 10.57%, 29.97 and 8.97% for camel,
beef, sheep, goat, rabbit and chicken, respectively. It could be noticed
also the position-2-MG is mostly occupied by unsaturated fatty acids
among all tested fats except lard. Vegetable oils (corn, sunflower,
palm oil and olive oil) revealed that the levels of palmitic acid
esterifies at 2-MG position was 6.84, 1.43, 9.86 and 1.70%,
respectively. It could be observed also the studied oils had a higher
level of unsaturated fatty acids in the same position, compared with
animal fats under investigation. Moreover, palmitic acid esterifies at
2-MG and PAEF increased gradually as the substituted levels
increased among all tested fat and oil samples. Statistical analysis
showed that the PAEF correlated well with lard level. The detection
of lard in some commercial processed foods (5 French fries, 4 Butter
fats, 5 processed meat and 6 candy samples) was carried out. Results
revealed that 2 samples of French fries and 4 samples of processed
meat contained lard due to their higher PAEF, while butter fat and
candy were free of lard.
Abstract: Microalgae due to the ability to accumulate high levels of practically valuable polyunsaturated fatty acids attract attention as a promising raw material for commercial products. The features of the growth processes of cells green protococcal microalgae Oocystis rhomboideus, Scenedesmus obliquus, Dictyochlorella globosa at cultivation in different nutritional mediums were determined. For the rapid accumulation of biomass, combined with high productivity of total lipids fraction yield recommended to use the Fitzgerald medium (Scenodesmus obliquus, Oocystis rhomboideus) and/or Bold medium (Dictyochlorella globosa). Productivity of lipids decreased in sequence Dictyochlorella globosa > Scenodesmus obliquus > Oocystis rhomboideus. The bulk of fatty acids fraction of the total lipids is unsaturated fatty acids, which accounts for 70 to 83% of the total number of fatty acids. The share of monoenic acids accounts from 18 to 34%, while the share of unsaturated fatty acids - from 44 to 62% of the total number of unsaturated fatty acids fraction. Among the unsaturated acids dominate α-linolenic acid (C18:3n-3), hexadecatetraenic acid (C16:4) and linoleic acid (C18:2).
Abstract: In this work the effect of culturing conditions of filamentous fungi Penicillium raistrickii, Penicillium anatolicum, Fusarium sp. on biomass yield, the content of total lipids and fatty acids was studied. It has been established that in time the process of lipids accumulation correlated with biomass growth of cultures, reaching maximum values in stationary growth phase.
Biomass yield and accumulation of general lipids was increased by adding zinc to the culture medium. The more intensive accumulation of biomass and general lipids was observed at temperature 18°C. Lowering the temperature of culturing has changed the ratio of saturated: Unsaturated fatty acids in the direction of increasing the latter.
Abstract: The aim of this trial was to evaluate fatty acid profile of meat from lambs fed on diets containing 0, 12.5 and 25.0% mulberry hay as a substitute for the concentrate. Twenty-four feedlot Ile de France lambs (average weight of 15kg and average age of 60 days) were randomized to receive the different diets and slaughtered at 32kg body weight. Increases were observed in the concentrations of the saturated pentadecanoic, heptadecanoic and arachidic fatty acids; of the monounsaturated nervonic fatty acid and of the polyunsaturated α-linolenic, ɣ-linolenic and eicosapentaenoic fatty acids. Increased conjugated linoleic acid (CLA) was also found in the meat of lambs fed on 12.5% mulberry hay. In addition, the omega-3 composition was augmented, while the omega-3/omega-6 ratio was decreased in mulberry hay-fed animals. In conclusion, a more desirable fatty acid profile was observed in lamb meat following the substitution of mulberry hay in the concentrate of fed, resulting in improved nutritional characteristics of the meat.
Abstract: The influence of ripening conditions (traditional and industrial) on oxidative and sensory stability of dry fermented sausage (Petrovská klobása), during 7 months of storage, was investigated. During the storage period the content of free fatty acids was significantly higher (P
Abstract: A study on the physicochemical properties of Jatropha curcas seed oil for industrial applications were carried out. Physicochemical properties of J. curcas seed oil (59.32% lipids) showed high content of LA (36.70%), iodine value (104.90 mg/g) and saponification value (203.36 mg/g). The present study shows that, J. curcas seed oil is rich in oleic and linoleic acids. The J. curcas seed oil with the highest amount of polyunsaturated fatty acids (linoleic acid) can find an application in surface coating industries and biolubricant base oil applications, whereas the high amount of monounsaturated fatty acid can find an application as a biodiesel feed stock. J. curcas seed oil contains major TAG of monounsaturated OLL, POL, SLL, PLL, OOL, OOO and POP followed by LLL. J. curcas seed oil can be classified as unsaturated oil with an unsaturated fat level of 80.42%. Hence the J. curcas seed oil has great potential for industrial applications such as in paint and surface coatings, production of biodiesel and biolubricant. Therefore, it is crucial to have more research on J. curcas seed oil in the future to explore its potential as a future industrial oilseed crop.
Abstract: Takerbucht is the only cultivar of date palm known as being resistant to the bayoud disease, caused by Fusarium oxysporum f. sp. albedinis (F.o.a.). In the aim to understand more about the defense mechanisms implied, we realized phytochemical analyses of this cultivar leaflets and roots and this, for the first time, using gas chromatography-mass spectrometry (GC-MS).The examination of our results shows that fifty-four molecules have been detected, fourteen of which are common to leaflets and roots. This study revealed also the organs' richness in derivatives fatty acids: both saturated and unsaturated are represented mainly by methyl esters of Hexadecanoic and 9,12,15-Octadecatrienoic acids. 1-Dodecanethiol, derivative Dodecanoic acid is only present in roots. It’s of great interest to note that the screening revealed the steroidal saponins abundance, among which Yamogenin acetate and Diosgenin, exclusively detected in Takerbucht. They may play an essential role, in the date palm resistance to the bayoud disease.
Abstract: The objective of this study was to investigate the effect of tropical forage source and feeding system on fatty acid composition and antioxidant activity in meat goats. Twenty male crossbred goats (Boer x Saanen), were included in the current study and the study design was assigned to be a 2 x 3 factorial in completely randomized design. All goats were slaughtered after 120 days of experimental period. Dietary tropical roughage sources were grass (Mulata II) and legume (Verano stylo). Both types of roughage were offered to the experimental meat goat as 3 feeding regimes; cut-and-carry, silage and grazing. All goats were fed basal concentrate diet at 1.5% of body weight, and they were fed ad libitum the roughages.Chemical composition, fatty acid profile and antioxidation activity of dietary treatments in all feeding system and longissimus dorsi (LD) muscles in all groups were quantified. The results have shown that the fat content in both types of studied roughage sources ranged from about 2.0% to 4.0% of DM and the fatty acid composition of those was mainly C16:0, C18:2n6 and C18:3n3, with less proportion for C18:1n9. The free-radical scavenging activity of the Mulato II was lower than that of the Verano stylo. The free-radical scavenging activity of the Mulato II was lower than that of the Verano stylo. For LD muscle, the fatty acid composition was mainly C16:0, C18:0 and C18:1n9, with less proportion for C18:2n6. The LD muscle of the goats fed with Mulato II and the Verano stylo by grazing had highest free-radical scavenging activity, compared to those fed with cut-and-carry and silage regime, although there were rather high unsaturated fatty acids in LD muscle. Thus, feeding the meat goats with the Mulato II and Verano stylo by grazing would be beneficial effect for consumers to intake high unsaturated fatty acids and lower risk for oxidation from goat meat.
Abstract: The objective of this study was to investigate the effects of dietary supplementation with raw or heat-treated sunflower oil seed with two levels of 7.5% or 15% on unsaturated fatty acids in milk fat and performances of high-yielding lactating cows. Twenty early lactating Holstein cows were used in a complete randomized design. Treatments included: 1) CON, control (without sunflower oil seed). 2) LS-UT, 7.5% raw sunflower oil seed. 3) LS-HT, 7.5% heat-treated sunflower oil seed. 4) HS-UT, 15% raw sunflower oil seed. 5) HS-HT, 15% heat-treated sunflower oil seed. Experimental period lasted for 4 wk, with first 2 wk used for adaptation to the diets. Supplementation with 7.5% raw sunflower seed (LS-UT) tended to decrease milk yield, with 28.37 kg/d compared with the control (34.75 kg/d). Milk fat percentage was increased with the HS-UT treatment that obtained 3.71% compared with CON that was 3.39% and without significant different. Milk protein percent was decreased high level sunflower oil seed treatments (15%) with 3.18% whereas CON treatment is caused 3.40% protein. The cows fed added low sunflower heat-treated (LS-HT) produced milk with the highest content of total unsaturated fatty acid with 32.59 g/100g of milk fat compared with the HS-UT with 23.59 g/100g of milk fat. Content of C18 unsaturated fatty acids in milk fat increased from 21.68 g/100g of fat in the HS-UT to 22.50, 23.98, 27.39 and 30.30 g/100g of fat from the cow fed HS-HT, CON, LS-UT and LS-HT treatments, respectively. C18:2 isomers of fatty acid in milk were greater by LSHT supplementation with significant effect (P < 0.05). Total of C18 unsaturated fatty acids content was significantly higher in milk of animal fed added low heat-treated sunflower (7.5%) than those fed with high sunflower. In all, results of this study showed that diet cow's supplementation with sunflower oil seed tended to reduce milk production of lactating cows but can improve C18 UFA (Unsaturated Fatty Acid) content in milk fat. 7.5% level of sunflower oil seed that heated seemed to be the optimal source to increase UFA production.
Abstract: The genus Fumaria L. (Papaveraceae) in Iran
comprises 8 species with a vast medicinal use in Asian folk
medicine. These herbs are considered to be useful in the
treatment of gastrointestinal disease and skin disorders.
Antioxidant activities of alkaloids and phenolic extracts of
these species had been studied previously. These species are:
F. officinalis, F. parviflora, F. asepala, F. densiflora, F.
schleicheri, F. vaillantii and F. indica. More than 50
populations of Fumaria species were sampled from nature. In
this study different fatty acids are extracted. Their picks were
recorded by GC technique. This species contain some kind of
fatty acids with antioxidant effects. A part of these lipids are
phospholipids. As these are unsaturated fatty acids they may
have industrial use as natural additive to cosmetics, dermal
and oral medicines. The presences of different materials are
discussed. Our studies for antioxidant effects of these
substances are continued.
Abstract: Sixteen selected deep-sea fish obtained from Southern
Java Ocean and Western Sumatra Ocean was analyzed to determine
its proximate, fatty acid and mineral composition. The moisture
content was ranged from 64.38 to 86.04 %, ash from 0.17 to 0.69 %,
the fat content was 1.54 – 13.30 % while the protein content varied
from 15.84 to 23.60%. Among the fatty acids, oleic acid and palmitic
acid was the dominant MUFA and SFA. Linoleic acid was the
highest PUFA found at the selected deep-sea fish. Phospor was the
highest macroelement concentration on selected deep-sea fish,
followed by K, Ca, Mg and Iod, Fe and Zn among microelement. The
trace concentration was found at Se microelement.
Abstract: The production of biodiesel from crude palm oil with
a homogeneous base catalyst is unlikely owing to considerable
formation of soap. Free fatty acids (FFA) in crude palm oil need to
be reduced, e.g. by esterification. This study investigated the activity
of sulfated zirconia calcined at various temperatures for esterification
of FFA in crude palm oil to biodiesel. It was found that under a
proper reaction condition, sulfated zirconia well catalyzes
esterification. FFA content can be reduced to an acceptable value for
typical biodiesel production with a homogeneous base catalyst.
Crystallinity and sulfate attachment of sulfated zirconia depend on
calcination temperature during the catalyst preparation. Too low
temperature of calcination gives amorphous sulfated zirconia which
has low activity for esterification of FFA. In contrast, very high
temperature of calcination removes sulfate group, consequently,
conversion of FFA is reduced. The appropriate temperature range of
calcination is 550-650 oC.
Abstract: Aldehydes as secondary lipid oxidation products are highly specific to the oxidative degradation of particular polyunsaturated fatty acids present in foods. Gas chromatographic analysis of those volatile compounds has been widely used for monitoring of the deterioration of food products. Developed static headspace gas chromatography method using flame ionization detector (SHS GC FID) was applied to monitor the aldehydes present in processed foods such as bakery, meat and confectionary products.
Five selected aldehydes were determined in samples without any sample preparation, except grinding for bakery and meat products. SHS–GC analysis allows the separation of propanal, pentanal, hexanal, heptanal and octanal, within 15min. Aldehydes were quantified in fresh and stored samples, and the obtained range of aldehydes in crackers was 1.62±0.05 – 9.95±0.05mg/kg, in sausages 6.62±0.46 – 39.16±0.39mg/kg; and in cocoa spread cream 0.48±0.01 – 1.13±0.02mg/kg. Referring to the obtained results, the following can be concluded, proposed method is suitable for different types of samples, content of aldehydes varies depending on the type of a sample, and differs in fresh and stored samples of the same type.
Abstract: Twenty - nine Holstein cows were used to evaluate the effects of different dry period (DP) lengths on milk yield and composition, some blood metabolites, and complete blood count (CBC). Cows were assigned to one of 2 treatments: 1) 60-d dry period, 2) 35-d DP. Milk yield, from calving to 60 days, was not different for cows on the treatments (p =0.130). Cows in the 35-d DP produced more milk protein and SNF compare with cows in treatment 1 (p ≤ 0.05). Serum glucose, non-esterified fatty acids (NEFA), beta hydroxyl butyrate acid (BHBA), blood urea nitrogen (BUN), urea, and glutamic oxaloacetic transaminase (GOT) were all similar among the treatments. Body condition score (BCS), body weight (BW), complete blood count (CBC) and health problems were similar between the treatments. The results of this study demonstrated we can reduce the dry period length to 35 days with no problems.
Abstract: Theexperiment was carried out with 2x5 male Merino
lambs raised under intensive conditions to investigate the effect of
dietary calcium soap of linseed oil on the color and fatty acid
composition of longissimusdorsi muscle. Control lambs fed a basal
diet and the experimental lambs consumed a diet supplemented with
3% calcium soap of linseed oil. The color values (L*, a*, b* a*/b*
and chroma) were not influenced by dietary treatment. The MUFA
proportion reduced, SFA and PUFA content did not alter. As
expected, the linolenic (C18:3 n3) and thusthe n-3 content
significantly improved by linseed supplement (0.47 and 0.81; 0.78
and 1.16 in control and in experimental samples, respectively). Other
n-3 and n-6 fatty acids had similar valuestocontrol samples. The n-
6/n-3 ratio was significantly narrower in the experimental group (6.31
vs. 9.38) but the P/S ratio did not differ betweenthe two groups.In
conclusion calcium soap of linseed oil seems to be a suitable
supplement form of n-3 fatty acids to improve the nutritive value of
lamb meat.
Abstract: Meat and meat products for human consumption are one of main sources of protein, amino acids, fatty acids, vitamins, and minerals. Popular variety of meat product is meatballs, which can be enriched with valuable product – Jerusalem artichoke powder, made from dried and grinded Jerusalem artichoke tubers, it is raw material with low-calorie, low fat, rich in dietary fibres, minerals, and vitamins. The results of this study indicate that that people could accept the new product - meatballs with Jerusalem artichoke powder and Jerusalem artichoke powder is suitable for meatballs preparation, in result them is possible to improve meatballs sensory and physical properties.
Abstract: Two group of kids (“Safflower cake" and “Control") were fed ad libitum with pelleted total mixed rations. After a 7-days adaptation period, the diet of the “Safflower cake" group were supplemented with 20% of safflower cake. The kids were slaughtered at 96 days of age. Dietary safflower cake did not affect the growth traits of kids. In addition, kids fed experimental diet showed a lower feed intake and consequently a better feed conversion ratio in comparison to the “Control" group. The use of safflower decreased the level of SFA and increased the level of MUFA in kid meat. The level of PUFA was higher in lipid extracted from animals feeding “Control“ diet even if the UFA level was lower. Furthermore, lipid extracted from animals feeding control diet contained more ω6 fatty acids in comparison to kids feeding experimental diet while the opposite trend was observed for the level of ω3 fatty acids. The ω6 to ω3 ratio was significantly affected by diet and in particular this ratio decreased in meat of kids fed experimental diet. Our results indicate that intramuscular fatty acid composition of kid meat can be improved from a human health perspective by inclusion of safflower cake in the diet.
Abstract: This research studied the hypoglycemic effect of
water soluble polysaccharide (WSP) extracted from yam (Dioscorea
hispida) tuber by three different methods: aqueous extraction, papain
assisted extraction, and tempeh inoculums assisted extraction. The
two later extraction methods were aimed to remove WSP binding
protein to have more pure WSP. The hypoglycemic activities were
evaluated by means in vivo test on alloxan induced hyperglycemic
rats, glucose response test (GRT), in situ glucose absorption test
using everted sac, and short chain fatty acids (SCFAs) analysis. All
yam WSP extracts exhibited ability to decrease blood glucose level in
hyperglycemia condition as well as inhibited glucose absorption and
SCFA formation. The order of hypoglycemic activity was tempeh
inoculums assisted- >papain assisted- >aqueous WSP extracts. GRT
and in situ glucose absorption test showed that order of inhibition
was papain assisted- >tempeh inoculums assisted- >aqueous WSP
extracts. Digesta of caecum of yam WSP extracts oral fed rats had
more SCFA than control. Tempeh inoculums assisted WSP extract
exhibited the most significant hypoglycemic activity.
Abstract: The experiment was conducted to study the effect of
rearing systems on fatty acid composition and cholesterol content of
Thai indigenous chicken meat. Three hundred and sixty chicks were
allocated to 2 different rearing systems: conventional, housing in an
indoor pen (5 birds/m2); free-range, housing in an indoor pen (5
birds/m2) with access to a grass paddock (1 bird/m2) from 8 wk of age
until slaughter. All birds were provided with the same diet during the
experimental period. At 16 wk of age, 24 birds per group were
slaughtered to evaluate the fatty acid composition and cholesterol
content of breast and thigh meat. The results showed that the
proportion of SFA, MUFA and PUFA in breast and thigh meat were
not different among groups (P>0.05). However, the proportion of n-3
fatty acids was higher and the ratio of n-6 to n-3 fatty acids was lower
in free-range system than in conventional system (P0.05). The data indicated that the free-range system
could increase the proportion of n-3 fatty acids, but no effect on
cholesterol content in Thai indigenous chicken meat.