Fatty acid composition of beef from Nguni steers supplemented with Acacia karroo leaf-meal

Antioxidant Activity and Fatty Acid Profile of Sous-Vide Beef Marinated with Kiwiberry Fruit Pulp: Effects of Level Addition and Refrigerated Storage

The purpose of the study was to determine the antioxidant activity (AA) and fatty acid (FA) profile of sous-vide beef previously marinated in brine with a 10, 20 and 30% addition of kiwiberry (Actinidia arguta cv. 'Ananasnaya') fruit pulp, as well as changes in the parameters studied after 0, 1, 2 and 3 weeks of refrigerated storage in a vacuum package. The FA profile, FRAP (ferric-reducing antioxidant power assay), ABTS (2,2'-azinobis (3-ethylbenzthiazoline-6-acid)), total polyphenols, chlorophylls and carotenoids were also determined in the fruit pulp. Lipid indices for meat were calculated based on the obtained FA profile. The values of FRAP and ABTS of experimental meat products were significantly (p ≤ 0.05) higher than those of control samples but decreased with storage time. The proportion of unsaturated FA in the lipids of sous-vide meat was higher in samples with pulp than in control samples and insignificantly decreased with storage time. Meat marinated with kiwiberry pulp was characterized by a significantly (p ≤ 0.05) higher proportion of ALA (α-linolenic acid) and LA (linoleic acid), considerably affecting the more favorable value of polyunsaturated FA/saturated FA ratio. A troubling finding was the heightened level of palmitic acid (C16:0) in the lipids of beef subjected to 30% kiwiberry pulp, a factor recognized to play a significant role in the development of various diseases. Beef marinated with 20% kiwiberry pulp addition provides greater nutritional and health benefits than other sample variants because of optimal AA and FA profile changes during refrigerated storage.

The Effect of Water Stress on Bioactive Compounds in Australian-Grown Black Sesame

Sesame is an emerging crop of interest in Australia and has attracted widespread interest due to the health-benefitting properties of its bioactive compounds, including fatty acids, lignans, and polyphenols. This study aimed to investigate the impact of drought stress on these bioactive compounds, using eleven cultivars of black sesame seeds grown in Australia. Specific varieties responded positively to water deficit (WD) conditions, showing increased levels of TPC, FRAP, CUPRAC, and lignans. Varieties 1, 4, 7, and 12 showed significantly increased FRAP values ranging from 158.02 ± 10.43 to 195.22 ± 9.63 mg TE/100 g DW in the WD treatment compared to the well-watered (WW) treatment, whereas varieties 7, 10, 12, 13, and 18 demonstrated the highest CUPRAC values of all varieties (2584.86 ± 99.68-2969.56 ± 159.72 mg TE/100 g) across both WW and WD conditions, with no significant variations between irrigation regimes. Moreover, lignan contents (sesamin and sesamolin) were higher in varieties 1, 2, 5, and 8 grown in WD conditions. Compared to the optimal unsaturated to saturated fatty acid ratio (Σ UFA/Σ SFA ratio) of 0.45, all sesame genotypes showed superior ratios (ranging between 1.86 and 2.34). Moreover, the ω-6/ω-3 PUFA ratio varied from 33.7-65.5, with lower ratios in varieties 2, 4, 5, 8, and 18 under WD conditions. The high levels of phenolic compounds and healthy fats suggest the potential of black sesame to be incorporated into diets as a functional food. Furthermore, the enhanced phytochemistry of these cultivars in WD conditions is promising for widespread adoption. However, larger trial studies to confirm these findings across different geographic locations and seasons are warranted.

The Effects of Lactobacillus farciminis and Lactobacillus rhamnosus on Growth, Blood Biochemical, and Meat Quality Indicators of Specific Pathogen-Free Broiler Chickens

The aim of our study was to evaluate the effects of Lactobacillus farciminis and Lactobacillus rhamnosus on live weight gain, feed consumption indicators, and some metabolic blood biochemical and meat quality indicators of specific pathogen-free Ross 308 broiler chickens. We carried out the study in three trials and included a total of 780 unsexed Ross 308 chickens, which we randomly divided into two groups: the control group (Con, n = 390, basal diet) and the probiotic group (ProL, n = 390, basal diet + a powder consisting of L. farciminis and L. rhamnosus 4 g/10 kg of feed). We raised broilers until day 35. We determined the amount of feed consumed, the average daily weight gain, the feed conversion ratio, the average daily feed intake, and the cumulative feed intake once a week. We collected blood samples from 45 broilers from each group at the end of the study. In addition, we slaughtered 30 broilers from each group by cervical dislocation to obtain a breast muscle sample (without skin) to determine meat quality in these chickens (cholesterol and unsaturated, omega-3, omega-6, omega-9, and saturated fatty acids). Feeding a probiotic mixture containing L. farciminis and L. rhamnosus did not significantly affect the growth and feed intake indicators. Feeding these probiotics significantly lowered the blood serum cholesterol levels but did not provide the expected reduction in meat cholesterol levels. However, feeding a probiotic mixture increased the levels of polyunsaturated fatty acids (omega-3 and omega-6 fatty acids) in the breast meat and decreased saturated fatty acids. To better explain the effect of the combination of lactic acid bacteria (L. farciminis and L. rhamnosus) on the growth and development of broiler chickens in our study, histological and immunohistochemical examinations should be performed.

Legacy and novel perfluoroalkyl substances in raw and cooked squids: Perspective from health risks and nutrient benefits

Perfluoroalkyl substance (PFAS) existed ubiquitously in the environment and could be ingested unconsciously with food which posed a disease risk to human health. Swordtip squid (Uroteuthis edulis) is one of the most popular and highly consumed seafood worldwide, with wide distribution and abundant biomass. Therefore, it is of great importance to the health of the public by reducing the health risks of squid consumption while preserving the benefits of squid to humans. In this study, the PFAS and fatty acids in squids were tested from the southeast coastal regions of China, a major habitat for squids. Relative higher concentrations of PFAS in squid were found in the subtropical zone of southern China (mean: 15.90 ng/g·dw) compared to those of the temperate zone of northern China (mean: 11.77 ng/g·dw). The digestive system had high tissue/muscle ratio (TMR) values, and the pattern of TMR among the same carbon-chain PFAS was similar. Cooking methods have a significant contribution to eliminating PFAS (in squids). PFAS were transferred from squids to other mediums after cooking, so juice and oil should be poured out to minimize PFAS exposure into body. The result showed that squids can be regarded as a healthy food by health benefits associated with fatty acids. Estimated daily intake (EDI) had the highest level in Korea via consuming squids through cooking processes compared with other countries. Based on the assessment of the hazard ratios (HRs), there was a high exposure risk of perfluoropentanoic acid (PFPeA) via taking squids for human health. This research provided the theoretical guidance of aquatic product processing in improving nutrition and reducing harmful substances.

Fatty Acid Indices and the Nutritional Properties of Karakul Sheep Meat

This study aimed to evaluate the fatty acid profile and health lipid indices of sheep meat (from 52 Karakul sheep from NE Romania). The effect of age at slaughter and the influence of muscle region were studied for nutritional parameters, especially the fatty acids from lipid fractions. Based on the fatty acid profiles and lipid contents, the sanogenic indices were determined for two sheep muscle groups. Thus, two different muscle regions from lamb and adult sheep were analysed from both genders, the Longissimus dorsi and Triceps brachii, to argue the advantages of each category and the rationalization, in terms of meat consumption, regarding their impact on human health. Sheep meat has many components with beneficial effects on human health. Apart from the fact that it is an important source of nutrients due to its high content of proteins, lipids, and minerals, it is also a product that can provide fundamental bioactive compounds for maintaining metabolic functions. The qualitative indices assessment revealed that lambs have meat with high PUFA content on Longissimus dorsi muscles (approx. 25% of total fatty acids), 0.68 for PUFA/SFA, with highest values for n-3 (approx. 8%) and n-6 (approx. 14%). Appropriate values can also be observed in Triceps brachii muscles from adult sheep. The sanogenic indices also presented good values for Longissimus dorsi from lambs and Triceps brachii from adult sheep (polyunsaturation index = 7.2-10.2; atherogenic index = 0.56-0.67; thrombogenic index = 0.78-0.96; hypocholesterolemic/hypercholesterolemic index = 2.4-2.7 (for Longissimus dorsi)).

In Vitro Antioxidant Activities of Plant Polyphenol Extracts and Their Combined Effect with Flaxseed on Raw and Cooked Breast Muscle Fatty Acid Content, Lipid Health Indices and Oxidative Stability in Slow-Growing Sasso Chickens

Adding flaxseed was found to decrease oxidative stability in feed and increase the antioxidant needs of chicken. This has also been associated with a decrease in the nutritional value and oxidative stability of meat if sufficient dietary antioxidants are not included. Furthermore, dietary flaxseed has been explored in fast-growing chickens as such studies are limited with slow-growing chickens. Thus, this study aimed to evaluate the effects of feeding plant polyphenol extracts as an antioxidant alongside flaxseed on fatty acid content, oxidative stability, and lipid health indices in breast muscle of slow-growing Sasso T451A dual-purpose chicken. A total of 126 chickens assigned to six groups (seven replicates of three) were fed on NC (control and no antioxidants), FS (75 g flaxseed and no antioxidants), VE8 (75 g flaxseed and 800 mg vitamin E), TS8 (75 g flaxseed and 800 mg Thymus schimperi), DA8 (75 g flaxseed and 800 mg Dodonaea angustifolia) and CD8 (75 g flaxseed and 800 mg Curcuma domestica) extract per kg diet. Feeding on CD8 and VE8 in raw and TS8, CD8 and VE8 diets in cooked breast muscle increased (p < 0.05) the C22:6n − 3 (DHA) and C20:5n − 3 (EPA) contents compared to the FS diet. Feeding FS increased (p < 0.05) the malondialdehyde (MDA) content in breast muscle, whereas TS8 in cooked and raw and CD8 and DA8 diets in raw breast muscle decreased it (p < 0.05). No added benefit was observed in feeding VE8 over plant extracts in terms of improving fatty acid composition and lipid health indices and reducing lipid oxidation in breast meat.

Impact of frozen storage on fatty acid profile in goose meat

The objective of this study was to investigate the changes of the fatty acid in breast (BM) and leg (LM) muscles from 17-wk-old female White Kołuda geese packaged in a vacuum and stored in freezing conditions at −20°C. During 17 weeks, the geese were fed ad libitum on the same complete feed. The samples (18 LM and 18 BM) from the right part of the carcasses were stored for 30, 90, 80, 270, and 365 d. The changes in the fatty acid profile were established by gas chromatography. In this work, there were also calculated lipid profile indicators such as Σ PUFA n−6/Σ PUFA n−3, Σ UFA/Σ SFA, and Σ PUFA/Σ SFA. Time of frozen storage affected the decrease in Σ SFA, Σ MUFA, and Σ PUFA of BM and LM. The statistical analysis of the obtained data shows that the type of muscle also generally affected the fatty acid profile. The BM are characterized higher proportion of Σ SFA, and the LM are defined as containing more Σ MUFA and Σ PUFA. Extending frozen storage time caused only the deterioration of Σ PUFA n−6/Σ PUFA n−3. The Σ PUFA n-6/Σ PUFA n−3 were the highest in BM and LM on the 365th day of storage. Although the Σ PUFA n−6/Σ PUFA n−3 ratio in muscles stored for 180, 270, and 365 d was higher than the recommended values. The lipid profile indicators (Σ UFA/Σ SFA, and Σ PUFA/Σ SFA) were similar in raw meat and in all frozen storage samples. It means that frozen storage didn't affect this index and the BM and LM have the same quality from the dietary point of view. Leg muscles during frozen storage are characterized by higher Σ UFA/Σ SFA and Σ PUFA/Σ SFA than the breast muscles.

Valorization of quince peel into functional food ingredients: A path towards "zero waste" and sustainable food systems

Quince (Cydonia oblonga Mill.) is an astringent fruit widely processed into marmalade and other sweets through processes that discard the peel as a by-product. Therefore, this study was performed to characterize the quince peel composition in nutrients and phytochemicals and evaluate its in vitro biological activity, following a “zero waste” approach. The quince peel dry powder was particularly rich in fiber (20.2 g/100 g), fructose (34 g/100 g), malic acid (7.2 g/100 g), and potassium (692 mg/100 g). Extracts prepared by dynamic hydroethanolic maceration and hot water extraction yielded 4.70 and 4.27 mg/g of phenolic compounds, respectively, with a prevalence of flavan-3-ols. The hydroethanolic extract was the most effective in inhibiting lipid peroxidation and oxidative hemolysis, and also presented better antimicrobial effects against foodborne pathogens, which agreed with the highest flavan-3-ol contents. The extracts were better than control synthetic food additives against some tested fungal and bacterial strains. On the other hand, no ability to inhibit nitric oxide production or toxicity to the tumor and non-tumor cell lines was observed. Furthermore, the solid residues remaining after extraction contained 35–37 g/100 g of fiber. Overall, quince peel can be upcycled into fiber-rich and bioactive ingredients to endow the value chain with natural food fortifiers, preservatives, and health promoters.

Fatty Acids Profile and Healthy Lipids Indices of Native Mexican Guajolote Meat Treated to Two Heat Treatments

Simple Summary

The native guajolote meat is an important dietary source of proteins of high biological value for the rural population of Mexico. However, many of its quality characteristics are still unknown. Therefore, the fatty acids (FAs) profile and nutritional indices of breast and leg meat of native guajolote subjected to two heat treatments (boiled and baked) were evaluated. The heat treatments increased the concentration of saturated (SFA) and monounsaturated FA (MUFA) in the meat; in contrast, the concentration of polyunsaturated FA (PUFA) decreased. Likewise, the dietary FA index and the atherogenic index increased in guajolote meat from the effect of the heat treatments, while the essential and hypercholesterolemic FA indices decreased. Based on the results obtained, heat treatments increase the content of SFA and MUFA in breast and leg meat of native guajolote. Baking is less favorable for both types of muscle.

Abstract

Meat is a complex food with a structured nutritional composition that makes it an essential component of the human diet. In particular, the meat of native guajolote that is traditionally raised in natural conditions is an important dietary source of proteins of high biological value for the rural population of Mexico. The study aimed to evaluate fatty acids (FAs) profile and nutritional indices of breast and leg meat of native guajolote subjected to two heat treatments. For the study, a total of sixty muscle samples (30 breast meat and 30 leg meat) from adult male native guajolotes were used. The FA profile and nutritional indices were evaluated in raw meat (control) and meat subjected to two heat treatments (boiled and baked). The heat treatments, independently of the type of muscle, increased (p ≤ 0.05) the concentration of saturated (SFA) and monounsaturated FA (MUFA); in contrast, polyunsaturated FA (PUFA) decreased. Likewise, the dietary FA index, which has a negative hypercholesterolemic effect, and the atherogenic index increased in guajolote meat from the effect of the heat treatments, while the essential and undesirable hypercholesterolemic FA indices decreased. In conclusion, heat treatments increase the content of SFA and MUFAs in breast and leg meat of native guajolote. Boiling or baking the meat deteriorates PUFAs but increases the nutritional indices. The present investigation would provide valuable information for the guajolote meat product processing.

Comparative Analysis of Selected Chemical Parameters of Coffea arabica, from Cascara to Silverskin

Nowadays, there is an increased interest in coffee derivatives (green beans, roasted beans, and coffee by-products (Cascara and Silverskin)) due to their particular chemical composition. This study aimed to compare the content of dry matter, total fat, fatty acids, and fiber (ADF, NDF) of coffee by-products (Cascara and Silverskin) and coffee beans (green and roasted under different conditions). Coffee beans and their by-products were obtained from 100% C. arabica coffee cherries from Panama by dry process. The lowest concentrations of fat corresponded to Cascara 4.24 g·kg⁻¹ and Silverskin 23.70 g·kg⁻¹, respectively. The major fatty acids detected in all samples were palmitic, stearic, oleic, and linoleic acids, the latter two being essential fatty acids. LDA showed that 89.01% of the variability between beans and by-products was explained by lignoceric, myristic, behenic, tricosanoic, arachidic, and heneicosanoic acids. Silverskin appeared to be a good source of lignoceric, myristic, and behenic acids and had a higher concentration of dietary fiber (314.95 g·kg⁻¹) than Cascara (160.03 g·kg⁻¹). Coffee by-products (Silverskin and Cascara) are low-fat products enriched in dietary fiber. Their incorporation, after adjustment, into the global diet may contribute to nutrition security, the sustainability of the coffee sector, and human health.

Temperature effects on the nutritional quality in Pacific oysters (Crassostrea gigas) during ultraviolet depuration

BACKGROUND

Oysters are mainly consumed in the raw form, so it is important to get rid of bacteria and other harmful substances. Ultraviolet (UV) sterilization depuration is a commonly used method and does not produce chemical residues or act directly on shellfish, resulting in minimal adverse effects on flavor. This study simulated the industrial depuration process using UV sterilization to depurate Pacific oysters (Crassostrea gigas). The effects of different temperatures (15, 20, and 25 °C) on the quality and taste components of C. gigas were investigated by measuring changes in physiological and biochemical indexes in C. gigas tissue samples.

RESULTS

At the end of depuration, no oyster mortality occurred, but it was up to 55% at 25 °C at 84 h. Glycogen content decreased the most at 25 °C at 48 h. The fatty acid content was higher at 20 and 25 °C. Succinic acid content decreased significantly and was higher at 20 and 25 °C at 48 h with no significant difference. Total free amino acid (FAA) content was significantly higher at 20 °C, however, there were no significant differences in nucleotide content at any temperature at 48 h. Adenylate energy charge (AEC) values decreased, with higher values at 15 and 25 °C, and equivalent umami concentration (EUC) values increased, with higher values at 20 and 25 °C.

CONCLUSION

Considering the changes in flavor substances and mortality rate, 20 °C is the appropriate temperature for UV sterilization depuration of C. gigas to produce better edible quality. © 2021 Society of Chemical Industry.

The Impact of Zn, Cu and Fe Chelates on the Fatty-Acid Profile and Dietary Value of Broiler-Chicken Thigh Meat

Simple Summary

Poultry meat is deemed a product with a dietary value. The chemical composition of meat can be altered by modifying animals’ diets. Our objective was to show the impact of the addition of glycine chelates of minerals (Zn, Cu, Fe) to broiler chickens’ feed on the fatty-acid profile and dietary value of thigh meat. A positive effect was most frequently noted for Zn chelate, especially in a larger dose. The lowest levels of saturated fatty acids and atherogenic and thrombogenic indices but the highest content of polyunsaturated fatty acids n−3 and polyunsaturated fatty acids/saturated fatty acid ratios and hypocholesterolemic/hypercholesterolemic indices were noticed. The use of Cu and Fe glycine chelates was worse than Zn but did not meet the levels from the control group. These types of treatments are important in order to ensure correct functions of the body and can mitigate or even prevent the occurrence of many diseases.

Abstract

This study aimed to compare the effect of Zn, Cu and Fe glycine chelates on the proximate composition, cholesterol levels, fatty-acid profile and dietary value of the thigh meat of broiler chickens. The experiment involved three hundred and fifty Ross 308 chickens divided into seven groups. The chickens were administered Zn, Cu and Fe glycine chelates in an amount corresponding to 50% of the requirement or 25% of the requirement for 42 days. It was found that the use of Zn, Cu and Fe glycine chelates did affect the fatty acid profile and dietary value of meat. A positive impact was most frequently (p < 0.05) noted in chickens receiving Zn chelate in an amount covering 50% of the requirement: the lowest levels of SFA and atherogenic and thrombogenic indices, the highest content of PUFA n−3 and PUFA/SFA ratios and hypocholesterolemic/hypercholesterolemic indices. Positive effects were more often recorded for chickens receiving Zn in an amount corresponding to 50% of the requirement. The results did not show that the use of Cu and Fe glycine chelates can reduce the dietary value of thigh meat in broiler chickens since, generally, the outcomes were not worse than those in the control group. It should be highlighted that due to ambiguous results, it is impossible to determine a dose of Cu and Fe glycine chelate which would be more efficient for broiler chickens. However, chickens receiving chelates in amounts corresponding to 25% of the requirement showed far better results.

Enriching laying hens eggs by feeding diets with different fatty acid composition and antioxidants

The current study was conducted to evaluate egg quality, egg yolk fatty acids, health-related indices and antioxidants from laying hens' eggs fed different combined vegetable by-products, rich in fatty acids and antioxidants. One hundred twenty 50 weeks-old Tetra SL laying hens were divided into three groups. They were given daily a standard diet (Control, C), a diet containing 9% rapeseed meal with 3% grapeseed meal (T1 diet), or a diet containing 9% flaxseed meal and 3% sea buckthorn meal (T2 diet). Hen production performances, egg quality, egg yolk fatty acids total polyphenols content and antioxidant capacity were determined. The T1 diet significantly reduced the egg yolk content of palmitic acid from 76.615 mg (C) to 46.843 mg (T1) and that of oleic acid from 788.13 mg (C) to 682.83 mg (T1). Feeding flaxseed and sea buckthorn meals significantly increased the egg yolk content of α-linolenic acid in T2 yolks (35.297 mg) compared with C yolks (4.752 mg) and that of docosahexaenoic acid (DHA) from 16.282 mg (C) to 74.918 mg (T2). The atherogenicity indices (AI) were not significantly affected, whereas the thrombogenicity indices (TI) decreased significantly (p < 0.0007) from 0.72 (C) to 0.60 (T1) and 0.66 (T2), respectively. Adding this combination of meals to the hens' diets, increased the total polyphenol content and antioxidant capacity in T1 and T2 eggs compared to C eggs. The significant enrichment of eggs with n-3 fatty acids and antioxidant capacity, as well on the health-related indices especially from T2 eggs, represents a potential functional feed ingredient in poultry feeding, to obtain eggs as functional food.

Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation

The present study aimed to evaluate the effect of supplementing the diet of laying hens with linseed meal and carotenoids from different sources on egg characteristics, yolk fatty acid and carotenoid profile, and lipid peroxidation. A 4-week experiment was conducted on 168 Lohmann Brown layers (43 weeks of age), assigned to four dietary treatments (42 hens/group; 21 replicate/groups with 2 birds/pen) consisting of a control diet (C) and three diets simultaneously supplemented with 6% linseed meal and 2% dried kapia pepper (E1), 2% dried sea buckthorn pomace (E2) and 2% dried carrot (E3). Every 2 weeks, 18 eggs/group/period were collected randomly from each group and used to determine the egg quality and nutritional parameters. The results showed that dietary linseed meal and carotenoids sources improved egg color, carotenoids’ accumulation in egg yolk and fatty acid profile, especially the n-3 PUFA content. Dietary carotenoids supplementation reduced, n-6/n-3 ratio, cholesterol content of the egg yolk and improved yolk pH, egg thickness and yolk oxidative stability. In conclusion, the use of these sources of carotenoids in the linseed meal enriched diets could be an effective way to improve the nutritional properties of the eggs without affecting their quality and consumer’s safety.

Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment

The effect of water bath cooking (WBC), oven convection roasting (OCR), grilling (G), pan-frying (PF) on the fatty acid profile and health lipid indices of goose meat was investigated in this study. The experimental material covered 80 breast muscles (40 with skin and subcutaneous fat and 40 without skin) cut from carcasses of 17-week-old “Polish oat geese”. The fatty acid profile of meat was determined by gas chromatography and health lipid indices were calculated. It was stated that the kind of heat treatment as well as the type of goose meat (muscles with and without skin) affected the fatty acid profile and health lipid indices. The sum of SFA was significantly higher in cooked samples for both kinds of meat than in raw ones. The cooked samples with skin had a lower increase in Ʃ SFA than the skinless meat. Boiling (meat without skin) and pan-frying (both kinds of meat) caused a slight decrease, while grilling and oven convection roasting (both kinds of meat) caused an increase of Ʃ MUFA in comparison to raw samples. Moreover, meat with skin is characterized by a higher value of Ʃ MUFA than meat without skin for all cooking methods. The Ʃ PUFA was lower in all cooked samples than in raw meat, wherein this decline was usually higher for skinned meat. The G meat was the lowest and PF the highest in Σ PUFA for both kinds of meat after heat treatment. The highest loss showed C20:4 n-6 in OCR samples and the lowest C18:2 n-6 in PF (both kinds of meat). Heat treatment caused an increase in the Σ PUFA n-6/n-3 ratio, wherein the lowest value was shown by the WBC samples without skin, and the highest by OCR with skin. Water bath cooking of meat was more beneficial for consumers in terms of AI, TI, Σ DFA/Σ OFA, Σ PUFA/Σ SFA, Σ UFA/Σ SFA indexes and Σ SFA, Σ OFA values than the remaining methods.

The protein and fat quality of thigh muscles from Polish goose varieties

This study aimed to evaluate the nutritional value of thigh meat from 4 Polish geese varieties. Protein, fat, and cholesterol content, as well as amino acid and fatty acid profiles, were determined. Based on the percentage of amino acid in protein and fatty acids in meat lipids, the health lipid indices were calculated. The experimental material covered thigh muscles from 17-week-old Kartuska (Ka), Suwalska (Su), Lubelska (Lu), and Kielecka (Ki) geese reared in a semi-intensive system. Muscle protein content did not differ significantly between varieties. The protein content of the Ka, Su, Lu, and Ki goose meat was deemed high-value as it contained all the essential amino acids in the proportions consistent with standard protein values. The muscles of all the researched geese varieties were characterized by a high level of Lys, which indicates that this meat is a good source of it (AASLys 240-280%). Current findings showed that polyunsaturated fatty acids (PUFA)/saturated fatty acids (SFA) and PUFA n-6/n-3 ratios in Ka, Su, Lu, and Ki muscles were found to be within the optimum values for human diets. No significant differences were observed in monounsaturated fatty acids, PUFA, and unsaturated fatty acids (UFA) between the analyzed muscles. The meat of Ka and Su contained significantly more lipids than Lu and Ki. A more beneficial amino acid profile was found in Ka meat due to a higher content of PUFA n-3 and the best n-6/n-3 ratio in comparison with other varieties. The muscles of the Ka variety also contained the least cholesterol. However, the Ki goose muscles stood out among other varieties with the least percentage of SFA, the highest share of docosahexaenoic acid (C 22:6 n-3), as well as the most beneficial value of the following indices: UFA/SFA, hypocholesterolemic fatty acid/hypercholesterolemic fatty acid ratio, and nutritive value index. The thigh muscles of Ka, Su, Lu, and Ki were characterized by an atherogenicity index that met the levels of recommended values (<1) in the diet of a human being, while the thrombogenicity index was slightly higher than the recommended value (<0.5).

Selected nutrients determining the quality of different cuts of organic and conventional pork

Organic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.

Fatty Acid-Related Health Lipid Index of Raw and Fried Nile Tilapia (Oreochromis niloticus) Fish Muscle

Fried food consumption is popular in most parts of the world including Ethiopia. Among many fried products available in Ethiopia, fried fish is most commonly consumed in Hawassa Town due to the easy access to the fish from the lake. Recently, there is growing concern among fryers to recycle the oil while frying fish. However, there is limited evidence about the frying effect on the fatty-acid-related health lipid index of fried fish. Thus, the study was aimed to determine the fatty acid profile and the fatty-acid-related health lipid of raw and fried fish. Raw and fried fish were taken from the Hawassa open fish market. Fatty acid profiles were analyzed using a gas chromatography-mass spectrophotometer (GCMS), and the health lipid index was determined by calculation using the recommended formula. JMP pro 13 version software was used for data analysis. Our result showed that raw fish had a high amount of essential fatty acid, nutritive value index, hypocholesterolemic ratio, and peroxidizability index. In contrary to this, the fried fish had a high amount of trans-fatty acids, nonessential fatty acids, atherogenic index, and thrombogenic index. In conclusion, the fried fish loses its fatty-acid-related nutritional quality in uncontrolled frying conditions. Therefore, frying needs to be controlled, as it risks human health otherwise.

Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May-September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

Compositional Features of the "Kweli" Red Raspberry and Its Antioxidant and Antimicrobial Activities

Red raspberries (Rubus idaeus L.) are increasingly popular foods in contemporary diets due to their freshness, nutritional value and health claims. Among the existing cultivars, "Kweli" is one of the most productive and widely cultivated. In this study, the nutritional value and chemical composition of "Kweli" red raspberry were characterized by the official method of food analysis and chromatographic techniques, and its antioxidant and antimicrobial activities were tested against biological/biochemical oxidizable substrates and foodborne bacteria and fungi strains, respectively. Carbohydrates (including fructose and glucose, 14.3 and 12.6 g/100 g dw, respectively), proteins (6.8 g/100 g dw), and ashes (3.90 g/100 g dw) were major constituents. The fat content was quite low and constituted mainly by unsaturated fatty acids (58.3%), with a predominance of oleic acid. Fresh red raspberry also contained high levels of citric (2.7 g/100 g) and ascorbic (17 mg/100 g) acids. The anthocyanins (4.51 mg/g extract) cyanidin-O-hexoside and mostly cyanidin-O-sophoroside were identified in the red raspberry hydroethanolic extract, which was able to inhibit thiobarbituric acid reactive substances (TBARS) formation (EC50 of 122 µg/mL), oxidative hemolysis (IC50 of 298 µg/mL), and β-carotene bleaching (EC50 of 18.7 µg/mL). In turn, the extract was more effective than the food additive E224 against Bacillus cereus. All these results highlighted the nutritional quality of "Kweli" red raspberry and showed some compositional differences in relation to other cultivars. Therefore, its inclusion in a daily diet can be helpful to obtain nutrients and antioxidants and bring health benefits.

The Probable Use of Genus amaranthus as Feed Material for Monogastric Animals

This review presents, discusses, and provides a comprehensive understanding of the potential use of amaranth as feed for monogastric animals. Amaranth is an ancient nutritious crop that has been cultivated for multiple purposes. In America, Asia, and Africa, the leaves of amaranth species are used as vegetables. The change in climatic conditions globally has resulted in shortages of rainfall, unpredictable weather, and lack of inputs such as fertilizer. This has led to scarcity of protein sources in the market and instability in prices which makes it necessary to consider alternative ingredients in poultry, pigs, fish, and rabbits feed formulation. Amaranth is rich in fiber, proteins, vitamins, minerals, and phenolic compounds which have some health benefits in animals and can be used to improve productivity. It also contains anti-nutritional factors which can be reduced by several processing methods. Moreover, its use in monogastric nutrition is useful because amaranth has shown to improve monogastric productivity without having any adverse effect on animals' productivity. Thus, from this review, it can be concluded that amaranth leaves and grains can be used successfully in monogastric animals though different processing methods which might need to be employed in order to reduce anti-nutritional factors before use in animals.

Livelihood, Food and Nutrition Security in Southern Africa: What Role Do Indigenous Cattle Genetic Resources Play?

Of the 345 million people in the Southern African Development Community (SADC), 30.6% are severely food insecure, 8% malnourished and 50% live with less than US $1 per day, respectively. Livelihood, food and nutrition security have, therefore, become key priorities for the SADC region in response to these complex challenges. Given that 70% of the SADC population directly rely on agriculture for food, nutrition and income, sustained agricultural productivity may play an important role in achieving livelihood, food and nutrition security in the region. Being an important part of the agri-food system of marginalised communities in the region, cattle have great potential to contribute to the goal of reducing food and nutrition insecurity. The region has a population size of about 64 million cattle of which 75% of the population is kept under the smallholder farming systems, and primarily composed of indigenous tropical breeds. Most indigenous cattle breeds are, however, either undergoing rapid genetic dilution or at risk of extinction. At the same time, their environments, production and marketing systems are experiencing high rates of change in time and space. More importantly, indigenous cattle breeds in the region are undervalued. This makes it uncertain that future systems will have the adapted cattle breeds required for optimal livelihoods, food and nutrition security. To this end, the promotion of sustainable use of indigenous cattle for livelihood, food and nutrition security in the SADC region is strongly recommended.

Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties

The aim of this study was to evaluate the fatty acid profile and health lipid indices of meat from 3 Polish local goose varieties (Romanian–RO, Pomeranian–PO, and Subcarpathian–SB) and the commercial cross White Kołuda goose (W31). Birds were fed ad libitum with the same complete feeds until 17 wk of age. The geese (n = 72) with body weight close to the arithmetic mean in particular flock were fasted for 12 h and slaughtered in an experimental slaughterhouse (18 females in each flock). Carcasses were stored at 2 to 4°C for 24 h. The breast muscles (m. pectoralis major) were cut out from the left side of carcass, separately vacuum-packed, and stored at −80°C until analysis. Fatty acid profile of meat was determined by gas chromatography and health lipid indices were calculated. The W31 muscles had a higher percentage of C 18:0 and a lower of C 16:0 than those of RO, PO, and SB geese. The W31 muscles were characterized by a significantly higher proportion of monounsaturated fatty acids (46.5%) than remaining ones (43.28%–PO, 43.38%–SB, and 44.24%–RO). The lowest proportion of polyunsaturated fatty acids was established for W31 muscles (22.05%). The breast muscles of RO, SB, and PO had more favorable polyunsaturated n-6 and n-3 fatty acid (PUFA)/ saturated fatty acid (SFA) ratio (0.85, 0.82, 0.83, respectively) than W31 geese (0.72). The current findings showed that UFA/SFA, PUFA/SFA, and PUFA n-6/n-3 ratios in RO and SB muscles were within the optimum values for human diets. No significant differences were observed in the atherogenic, thrombogenic, and hypocholesterolemic/hypercholesterolemic indices between the analyzed muscles. Commercial W31 geese breast muscles showed a lower value (43.90%) of peroxidizability index (PI) compared to SB (52.88%), PO (53.93%), and RO (53.47%). However, the higher values of the PUFA/SFA and PI in the meat of SB, PO, and RO birds may indicate a higher prohealth value of their meat.

Total replacement of corn silage with sorghum silage improves milk fatty acid profile and antioxidant capacity of Holstein dairy cows

Total mixed rations containing corn silage (CS) or forage sorghum silage (SS) were fed to mid-lactation Holstein cows to determine the effects on feed intake, lactation performance, milk composition and fatty acid profile, nutrient digestibility, blood metabolites, rumen microbial N synthesis, and antioxidant status. The experiment was designed as a 2-period change-over (two 28-d periods) trial with 2 diets including CS diet or SS diet and 12 cows. Total replacement of CS with SS had no significant influence on dry matter intake. Substituting CS with SS had no effect on milk production, feed efficiency, and milk concentrations of fat, protein, lactose, and solids-not-fat, whereas yields of milk fat, protein, and lactose were greater for cows fed the CS diet. Blood parameters including glucose, albumin, cholesterol, triglyceride, total protein, urea N, and fatty acids were not affected by the dietary treatments. Apparent digestibility coefficients of dry matter, organic matter, crude protein, ether extract, neutral detergent fiber, and acid detergent fiber were not significantly influenced by the diets. Replacing CS with SS had no effect on total saturated fatty acids and total monounsaturated fatty acids, whereas total polyunsaturated fatty acid percentage was greater with the SS diet. Proportions of C20:0, C18:3n-3, and C18:3n-6 were affected by feeding SS. Cows fed CS had a greater amount of urinary purine derivatives. Feeding SS had a positive effect on total antioxidant capacity of blood and milk. In conclusion, SS can be fed to lactating Holstein cows as a total replacement for CS without undesirable effects on animal performance, but with positive effects on antioxidant capacity and polyunsaturated fatty acids of milk. This forage can be an excellent choice for dairy farms in areas where cultivation of corn is difficult due to water shortage.

The effects of Lippia javanica dietary inclusion on growth performance, carcass characteristics and fatty acid profiles of broiler chickens

This study was conducted to determine the effect of inclusion of fever tea (Lippia javanica) leaf meal in broiler diets on growth performance, carcass characteristics and fatty acid (FA) profiles over a 42-day feeding period. One hundred and eighty, one-day-old, broiler chicks were randomly allocated to the following four treatments: 1) negative control (commercial broiler diet only [Negcontrol]); 2) positive control (commercial broiler diet + prophylactic antibiotics [Poscontrol]); 3) commercial broiler diet without prophylactic antibiotics + 5 g of L. javanica per kg of feed (Ljav5) and 4) commercial broiler diet without prophylactic antibiotics + 12 g of L. javanica per kg of feed (Ljav12). Body weights (BW) and feed intake (FI) were recorded weekly and used to calculate feed conversion ratio (FCR) and average daily weight gain (ADG). At the end of the trial (day 42), all chickens were slaughtered at a local commercial abattoir for assessment of carcass characteristics and FA profiles of meat. The broilers fed L. javanica had significantly (P < 0.05) lower FI compared with the other two groups. However, the broilers in the Poscontrol and Ljav5 treatment groups had higher (P < 0.05) ADG, lower FCR and higher slaughter weights. L. javanica inclusion had no effect on the breast weight, thigh weight, carcass weight, and dressing percentage of the broilers. Most of the n-3 FA were not affected by diets except for the docosapentaenoic, which was found to be higher (P < 0.05) in the Ljav12 treatment group and the lowest in the Negcontrol. The broilers in the Negcontrol and Poscontrol groups had higher (P < 0.05) total saturated fatty acids (SFA). On the contrary, the L. javanica fed broilers had higher (P < 0.05) total polyunsaturated fatty acids (PUFA), total n-3 FA and PUFA:SFA ratio and also had significantly lower n-6:n-3 ratios compared with the other two treatment groups. No differences were observed with regards to total monounsaturated fatty acids (MUFA) and total n-6 FA. Overall, the findings from the study showed that inclusion of L. javanica in broiler diets at 5 g/kg feed has positive influences on growth performance, carcass characteristics and FA profiles of broiler meat.

Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay

The present study determined the chemical composition, fatty acid (FA) content and antioxidant capacity of meat from goats supplemented with Moringa oleifera leaves (MOL) or sunflower cake (SC) or grass hay (GH). The meat from goat supplemented with MOL had higher concentrations of total phenolic content (10.62±0.27 mg tannic acid equivalent E/g). The MOL significantly scavenged 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic-acid (ABTS) radical to 93.51±0.19% (93.51±0.19%) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical to 58.95±0.3% than other supplements. The antioxidative effect of MOL supplemented meat on catalase (CAT), reduced glutathione (GSH), superoxide dismutase (SOD) and lipid oxidation (LO) was significantly (P<0.05) higher than other meat from goat feed on grass hay or those supplemented with sunflower seed cake. The present study indicated that the anti-oxidative potential of MOL may play a role in improving meat quality (chemical composition, colour and lipid stability).