Journal articles: 'Buffalo meat fatty acids'

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Mello, J. L. M., A. B. B. Rodrigues, A. Giampietro-Ganeco, F. B. Ferrari, R. A. Souza, P. A. Souza, and H. Borba. "Characteristics of carcasses and meat from feedlot-finished buffalo and Bos indicus (Nellore) bulls." Animal Production Science 58, no. 7 (2018): 1366. http://dx.doi.org/10.1071/an16556.

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The trade of buffalo meat is very limited in Brazil, where it is still considered exotic, and ~90% of it is marketed as cattle meat. The present study compared qualitative characteristics of the longissimus muscle from buffalo and cattle. Eighty uncastrated male bovids (40 Mediterranean × Murrah crossbred buffaloes and 40 Nellore cattle) with an average age of 21 months and initial average bodyweight of 350 kg and 305 kg respectively, were confined for 102 days. Buffalo carcass had lower dressing-out percentage (P < 0.0001; 52.1% vs 57.2%) than did cattle carcass; buffalo meat had greater fat cover (P < 0.0001; 13.8 vs 8.1 mm) and, consequently, lower cooling loss (P < 0.0001; 1.3% vs 1.8%) than did cattle meat; also had lower cooking loss (P = 0.0120; 29.42% vs 31.31%), lower collagen content (P < 0.0001; 4.81% vs 5.73%), higher moisture (P = 0.0027; 75.13% vs 74.55%), and lower atherogenicity index (P = 0.0008; 0.61 vs 0.70) than did cattle meat. There was no difference (P = 0.13) between buffalo and cattle regarding cold carcass weight (251 kg and 244.8 kg respectively). Tenderness, fat, and omega-6 : omega-3 fatty acid ratio were also similar in both meats. The buffalo carcass provides higher yield of cuts of high commercial value than does the cattle carcass; it has similar or better physical and chemical properties than beef and a lower percentage of polyunsaturated fatty acids, making it less susceptible to rancidity. Cattle meat has higher concentrations of C12:0 and C14:0 fatty acids, which are related to increased serum low-density lipoprotein and cholesterol concentrations, while buffalo meat is a rich source of C18:0 and C18:1n9c fatty acids, which help in the prevention of cardiovascular diseases.

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Luz, Patrícia Aparecida Cardoso da, André Mendes Jorge, Caroline De Lima Francisco, Juliana Lolli Malagoli de Mello, Carolina Toledo Santos, and Cristiana Andrighetto. "Chemical-physical characteristics of buffalo (Bubalus bubalis) meat subjected to different aging times." Acta Scientiarum. Animal Sciences 39, no. 4 (September 22, 2017): 419. http://dx.doi.org/10.4025/actascianimsci.v39i4.36799.

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The aim of this study was to evaluate the effects of different aging times on the meat characteristics from young Murrah buffaloes slaughtered at 20–24 months of age (experiment I; n=10) and Murrah buffalo heifers slaughtered at 32-36 months of age (experiment II; n=10), with the purpose of determining the best aging time to tenderize meat from both experiments. Samples of the longissimus thoracis muscle from buffaloes slaughtered at each age were aged for 7, 14, and 21 days (0±1°C). After this period, analysis of cholesterol, pH, cooking loss, shear force, myofibrillar fragmentation index, meat color, and fatty acid profile was performed. Aging greatly improved the tenderness (p < 0.05) but caused a change in color (p < 0.05), which, even without difference between the treatments for subjective perception of the color (ΔE; p > 0.05), was considered very noticeable to the human eye. Furthermore, aging reduced the polyunsaturated fatty acids (p <0.05) and did not affect the levels of cholesterol (p > 0.05) in the meat of young buffalo and buffalo heifers of advanced age. Based on the evaluated meat characteristics, concludes that seven days of aging are sufficient for older buffalo heifers, but 21 days of aging are required for the younger male group.

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Petridis, D., A. Zotos, B. Skapetas, and V. A. Bampidis. "The Effect of Buffalo Meat on Composition, Instrumental and Sensory Characteristics of Traditional Greek Sausages." Journal of Food Research 4, no. 3 (February 10, 2015): 26. http://dx.doi.org/10.5539/jfr.v4n3p26.

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<p>Five (5) mixtures of buffalo / pork meat (70/0, 52.5/17.5, 35/35, 17.5/52.5 and 0/70), maintaining stable the amount of pork backfat, were prepared and analyzed for their chemical composition, fatty acids profile, instrumental parameters and sensory attributes. The results of the study showed that the addition of buffalo meat produced sausages with higher protein and less fat content. A slight decrease in ?6/?3 ratio was observed and an increase in CLA fatty acids. Principal Component Analysis revealed that the lower fat content in the sausages the higher the levels of CLA18:10trans 12cis and CLA18:9cis 11trans, whereas, SFA is abundant at the highest fat levels. Redness and hardness instrumentally increased in the sausages with the addition of buffalo meat, while juiciness decreased, probably due to the decreased lipid content. The mixture with the ratio of 52.5/17.5 buffalo/pork positively maximized sensorial consistency, elasticity and cohesiveness of the traditional sausages, while the addition of 70.0/0.0 mixture, hardness and redness.</p>

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Ekiz, Bulent, Alper Yilmaz, Hulya Yalcintan, Akin Yakan, Ismail Yilmaz, and Ihsan Soysal. "Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System." Annals of Animal Science 18, no. 2 (May 1, 2018): 557–74. http://dx.doi.org/10.1515/aoas-2017-0036.

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Abstract Carcass and meat quality of male and female Anatolian water buffaloes were investigated using 10 carcasses from each gender. Gender had no influence on carcass characteristics, except warm carcass weight, which was 13% higher in males compared to females. Meat from male water buffaloes had higher ultimate pH and lightness (L*), but lower redness (a*) values than females. Meat samples aged for 21 days had lower values for expressed juice, cooking loss and Warner Bratzler shear force compared with those of 7-day aged ones. Meat samples aged for 21 days had higher L* value at 1 h and 24 h after cutting, a* value at 1 h after cutting compared with those of 7-day aged meat samples. Gender had no effect on meat sensory characteristics. Meat from male water buffaloes had higher proportions of C14:0, C18:3 n-3, C20:2 n-6, C20:3 n-3 and C20:4 n-6 and Σn-3 fatty acids and lower Σn-6/Σn-3 ratio compared with female water buffaloes.

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Franzolin, Raul, Fabrício Pini Rosales, and Weber Vilas Bôas Soares. "Effects of dietary energy and nitrogen supplements on rumen fermentation and protozoa population in buffalo and zebu cattle." Revista Brasileira de Zootecnia 39, no. 3 (March 2010): 549–55. http://dx.doi.org/10.1590/s1516-35982010000300014.

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The effects were assessed of two energy sources in concentrate (ground grain corn vs. citrus pulp) and two nitrogen sources (soybean meal vs. urea) on rumen metabolism in four buffaloes and four zebu cattle (Nellore) with rumen cannula and fed in a 4 × 4 Latin square design with feeds containing 60% sugar cane. Energy supplements had no effect on the rumen ammonia concentration in cattle, but ground grain corn promoted higher ammonia level than citrus pulp in buffalo. Urea produced higher ammonia level than soybean meal in both animal species. On average, the buffaloes maintained a lower rumen ammonia concentration (11.7 mg/dL) than the cattle (14.5 mg/dL). Buffaloes had lower production of acetic acid than cattle (58.7 vs. 61.6 mol/100 mol) and higher of propionic acid (27.4 vs. 23.6 mol/100 mol). There was no difference in the butyric acid production between the buffaloes (13.6 mol/100 mol) and cattle (14.8 mol/100 mol) and neither in the total volatile fatty acids concentration (82.5 vs. 83.6 mM, respectively). The energy or nitrogen sources had no effect on rumen protozoa count in either animal species. The zebu cattle had higher rumen protozoa population (8.8 × 10(5)/mL) than the buffaloes (6.1 × 10(5)/mL). The rumen protozoa population differed between the animal species, except for Dasytricha and Charonina. The buffaloes had a lower Entodinium population than the cattle (61.0 vs 84.9%, respectively) and a greater percentage of species belonging to the Diplodiniinae subfamily than the cattle (28.6 vs. 1.4%, respectively). In cattle, ground corn is a better energy source than citrus pulp for use by Entodinium and Diplodiniinae. In the buffaloes, the Entodinium are favored by urea and Diplodiniinae species by soybean meal.

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Kenawi, M. A., H. A. Abdel-Aal, and S. S. Latif. "Effect of spice extracts in combination with packaging materials and treatments on the stability of ground buffalo meat product stored under frozen conditions." Biotehnologija u stocarstvu 20, no. 1-2 (2004): 1–15. http://dx.doi.org/10.2298/bah0402001k.

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Proximate analysis, expressible water(EP), water holding capacity (WHC), pH value, total acidity, free fatty acids (FFA), thiobarbituric acid values (TBA), color evaluation, and microbiological examination were determined in order to evaluate the effect of spice extracts in combination with packaging materials and treatments on the stability of ground buffalo meat product stored under frozen conditions up to six months. The samples were treated by spice extracts and packaged in two packaging materials low density polyethylene (LDPE) bags without vacuum, and laminated polyethylene/nylon bags under vacuum. The results indicated that all the samples had lost moisture during storage, and the loss was higher in samples packaged in (LDPE), also the (EP) values increased, whereas, (WHC) values decreased with time during storage for all samples. The samples indicated a reduction in the pH values and an increase in the acidity values especially for the first four months of storage and these changes were associated with an increase in the (FFA) values as a result of storage. The increment in the pH value was the lowest in the control samples and this indicated the effect of natural antioxidants to retard the formation of (FFA). The (TBA) values for the control samples were higher than those packaged under vacuum or treated by spice extracts. The storage time had a negative effect on the total bacterial counts and the coliform group for all samples. The rate of reduction was much higher in the vacuum packaged samples and the spice extracts treated samples as well especially those treated by black cumin extracts than the untreated or samples packaged without vacuum. The color measurements showed a decrease in the redness value for all samples during storage period. The rate of reduction was much higher in the control samples than the treated ones.

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Sharma, N., G. Gandemer, R. Goutefongea, and B. N. Kowale. "Fatty acid composition of water buffalo meat." Meat Science 16, no. 3 (January 1986): 237–43. http://dx.doi.org/10.1016/0309-1740(86)90029-x.

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Ripoll, Guillermo, María Jesús Alcalde, Anastasio Argüello, María de Guía Córdoba, and Begoña Panea. "Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids." Foods 9, no. 4 (April 9, 2020): 471. http://dx.doi.org/10.3390/foods9040471.

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Goat meat is considered healthy because it has fewer calories and fat than meat from other traditional meat species. It is also rich in branched chain fatty acids that have health advantages when consumed. We studied the effects of maternal milk and milk replacers fed to suckling kids of four breeds on the straight and branched fatty acid compositions of their muscle. In addition, the proximal and fatty acid compositions of colostrum and milk were studied. Goat colostrum had more protein and fat and less lactose than milk. Goat milk is an important source of healthy fatty acids such as C18:1 c9 and C18:2 n–6. Suckling kid meat was also an important source of C18:1c9. Dairy goat breeds had higher percentages of trans monounsaturated fatty acids (MUFAs) and most of the C18:1 isomers but lower amounts of total MUFAs than meat breeds. However, these dairy kids had meat with a lower percentage of conjugated linoleic acid (CLA) than meat kids. The meat of kids fed natural milk had higher amounts of CLA and branched chain fatty acids (BCFAs) and lower amounts of n–6 fatty acids than kids fed milk replacers. Both milk and meat are a source of linoleic, α-linolenic, docosahexaenoic, eicosapentaenoic and arachidonic fatty acids, which are essential fatty acids and healthy long-chain fatty acids.

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Becskei, Zsolt, Mila Savić, Dragan Ćirković, Mladen Rašeta, Nikola Puvača, Marija Pajić, Sonja Đorđević, and Snežana Paskaš. "Assessment of Water Buffalo Milk and Traditional Milk Products in a Sustainable Production System." Sustainability 12, no. 16 (August 15, 2020): 6616. http://dx.doi.org/10.3390/su12166616.

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Water buffalo (Bubalus bubalis) conservation in Serbia is under an in situ program, but additional efforts are needed to ensure the development of this animal’s genetic resources biodiversity. This research aims to describe challenges and possible strategies for sustainable water buffalo milk production. In this study, the physicochemical characteristics of buffalo milk and buffalo dairy products (cheese, butter, and kajmak) were determined. Furthermore, amino and fatty acids composition and the related health lipid indices (atherogenic and thrombogenic) were assessed. The findings support the fact that buffalo milk is a reliable source of high-quality nutrients (dry matter: 16.10%, fat: 6.02%, protein: 4.61%). Leucine, lysine, and valine content were found to be high in buffalo milk and cheese. A substantial quantity of non-essential glutamic and aspartic amino acids was observed in milk, as well as glutamic acid and tyrosine in cheese. It was established that milk protein of buffalo cheese had a favorable proportion of essential and non-essential amino acids (61.76%/38.24%). The results revealed significant differences (p < 0.05) in fatty acid profiles among the three dairy products for saturated short-chain, n-3, and n-6 fatty acids. Conversely, no significant difference (p < 0.05) was observed in monounsaturated fatty acids content. Kajmak showed the most favorable anti-atherogenic and anti-thrombogenic properties due to lower saturated and higher polyunsaturated fatty acid content. These results confirmed that buffalo milk could be successfully used in producing high-quality traditional dairy products with added value and beneficial characteristics from the aspect of a healthy diet. Furthermore, it could actively contribute to the promotion of sustainable production of buffaloes and strengthen the agricultural production of rural areas and their heritage.

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Danilova, I. S. "The content of fatty acids in the meat of snails by the action of heat processing." Scientific Messenger of LNU of Veterinary Medicine and Biotechnology 21, no. 93 (April 2, 2019): 27–30. http://dx.doi.org/10.32718/nvlvet9305.

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Increasing food production and improving their quality is one of the main problems facing the agro-industrial complex of Ukraine in modern conditions. The solution of this problem is impossible only by increasing the production of livestock products, although this is the main source of their receipt. It is necessary to use additional, non-traditional types of raw materials containing full proteins, fats, vitamins, minerals and other biologically active substances necessary for the human body. One of these sources may be meat of food types of snails. It maintains a complex of replaceable and essential amino acids, vitamins, inorganic elements, carbohydrates and fats. The purpose of our work was to determine the content of fatty acids in cooked meat of the food species Helix pomatia, Helix aspersa maxima and Helix aspersa muller. This article presents the results of the content of fatty acids in meat of food snails using the method of gas chromatography. The presence and quantity of fatty acids is determined in three types of snails. In general, the meat of snails contains both saturated and unsaturated fatty acids. The composition of saturated fatty acids includes – kapron, palmithin, stearin, myristic, arachin, capryl, laurin, begen, kaprin, heptadecanova. From unsaturated fatty acids, snail meat contains omega-3, omega-6, oleinic, palmitoleic, linoleic, arachidonic, linolenic, cis-5,8,11,14,17-eicosapentaenoic, cis-11,14-eicosadenic, cis-13,16-doceta-adenoic, docosapentaenoic. As a result of our research on the content of fatty acids in cooked meat of snails, we found that the mass fraction of 11 unsaturated fatty acids – oleinic, palmitoleic, linoleic, omega-3, omega-6, arachidonic, linolenic, cis-5,8,11, 14,17-eicosapentaenoic, cis-11,14-eicosadenic, cis-13,16-doceta-adenoic, docosapentaenoic to a mass fraction of 10 saturated fatty acids is significantly different in each type of snail. Thus, the mass fraction of saturated to unsaturated fatty acids is in the meat of Helix pomatia, Helix aspersa maxima, Helix aspersa muller 1:5.73; 1:5.05 and 1:4.81 respectively. Most of all, unsaturated fatty acids are found in boiled meat of Helix pomatia snails and amount to 126.77% to the sum of fatty acids, and saturated – in the boiled meat of Helix aspersa muller snails – 24.86% to the sum of fatty acids. Useful and well-known all fatty acids ω-3 and ω-6 enriched boiled meat of Helix aspersa maxima snails – 49.06% to the sum of fatty acids, while Helix pomatia and Helix aspersa muller are 48.81 and 44.35% to the amount of fatty acids, respectively. It should be noted that the total content of fatty acids in the meat of snails varies in the following limits: Helix pomatia snails 148.89, Helix aspersa maxima 149.11, and Helix aspersa muller 144.4. Thus it can be argued that in the boiled meat of the three types of snails we studied, which is Helix pomatia, Helix aspersa maxima and Helix aspersa muller can be used as a valuable source of saturated and unsaturated fatty acids.

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Siddiqui, Jawed, and Ather H. Siddiqi. "Fatty acids of phospholipids from three digenetic trematodes of buffalo." Zeitschrift f�r Parasitenkunde Parasitology Research 72, no. 1 (1986): 79–82. http://dx.doi.org/10.1007/bf00927737.

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Muzolf-Panek, Małgorzata, and Anna Kaczmarek. "Chemometric Analysis of Fatty Acid Composition of Raw Chicken, Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage." Molecules 26, no. 16 (August 16, 2021): 4952. http://dx.doi.org/10.3390/molecules26164952.

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During the shelf-life, meat undergoes a number of processes that negatively affect the quality of the product, including fatty acid composition. The application of various plant extracts in meat could affect the changes of fatty acids during storage. Thus, the aim of this study was to investigate the effect of various spice and herb extracts on fatty acid composition in raw pork, beef, and chicken meat when stored at 4 °C for 13 days. Based on multivariate statistical analysis, two datasets were extracted from each type of meat. One dataset included samples with allspice, bay leaf, black seed, cardamom, caraway, clove, and nutmeg with the high share of total MUFA (monounsaturated fatty acids) in chicken and pork meat and high MUFA and PUFA (polyunsaturated fatty acids) contribution in beef meat after storage. The second dataset included basil, garlic, onion, oregano, rosemary, and thyme with high PUFA share in chicken and pork meat and high SFA (saturated fatty acids) contribution in beef meat. From the regression analysis, a significant effect of time on fatty acid composition in meat was reported. Generally, the rates of fatty acid changes were dependent on the plant extract incorporated into the meat. The most visible effect of plant extracts was obtained in chicken meat. In chicken meat with plant extracts, the rates of SFA and PUFA changes with time were slower compared to the control sample. In summary, the fatty acid composition of intramuscular fat varied during storage, and the addition of plant extracts significantly affected the rate of these changes, which was dependent on the meat matrix.

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Legako, Jerrad F. "114 Effect of altering fatty acid profile on fresh meat palatability." Journal of Animal Science 97, Supplement_3 (December 2019): 108–9. http://dx.doi.org/10.1093/jas/skz258.223.

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Abstract Fatty acids in fresh meat contribute to palatability in many ways. However, fatty acids primarily influence flavor and juiciness. Perceived juiciness is impacted through lubrication by fatty acids and stimulation of saliva during mastication. Therefore, the content of fatty acids primarily impacts juiciness. However, for flavor, fatty acid content and composition are each important. Volatile flavor compounds have been demonstrated to have greater expression as overall fatty acid content increases. This may be through the retention of fat-soluble volatile compounds leading up to consumption. In addition to content, fatty acid composition may also be altered. Factors, such as, species, muscle, and diet dictate fatty acid composition. In general, these factors mediate proportions of major fatty acids and thus alter levels of fatty acid saturation. As fatty acid saturation is decreased, there is greater propensity towards oxidation. Greater fatty acid oxidation generally leads to negative off-flavors. During storage and handling there is opportunity for less saturated fresh meats to undergo oxidation, ultimately impacting flavor. To summarize, both fatty acid content and composition play roles in fresh meat palatability. Understanding the role of fatty acids in palatability helps equip processors and meat scientist to maintain or improve meat palatability.

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Tinaev, Nikolay Iosifovich, Anna Rudolfovna Shumilina, Ekaterina Valentinovna Golovanova, and Gleb Yurevich Kosovsky. "Fat-acid composition of the flesh of the carcasses of purebred young rabbits of the most common breeds." Agrarian Scientific Journal, no. 8 (August 25, 2019): 58–63. http://dx.doi.org/10.28983/asj.y2019i8pp58-63.

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The content of fatty acids in the meat of carcasses of purebred young rabbits of 77- and 90-day-old age of two meat and skin (white giant and Soviet chinchilla) and one meat breed (Californian) was analyzed. The content in the pulp of carcasses of purebred young rabbits monounsaturated oleic fatty acid is 32.60-35.16%, polyunsaturated linoleic acid - 23.50-27.9%, which provides the therapeutic and nutritional value of rabbit meat. A large mass fraction of unsaturated fatty acids (61.07-67.85%) in the carcass of purebred young rabbits was noted. At the same time, the largest mass fraction of unsaturated fatty acids occurred in the meat portion of the carcasses of young white giant breeds at the age of 77 and 90 days (67.85% - 64.52%). The best balance of fatty acid composition (the ratio of saturated, mono- and polyunsaturated fatty acids) was observed in samples obtained from carcasses of young breeds, the white giant at the age of 77 days - 1.06: 1.28: 1.

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Demeyer, D., and M. Doreau. "Targets and procedures for altering ruminant meat and milk lipids." Proceedings of the Nutrition Society 58, no. 3 (August 1999): 593–607. http://dx.doi.org/10.1017/s0029665199000786.

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Beef and dairy products suffer from a negative health image, related to the nature of their lipid fraction. Rumen lipid metabolism involves the presence of saturated lipids in ruminant tissues. Lipolysis, fatty acid biohydrogenation and formation of microbial fatty acids in the rumen and their effects on rumen outflow of fatty acids are discussed. Special emphasis is given to the formation of trans-fatty acids and the possibilities of decreasing biohydrogenation. Small differences in intestinal digestibilities of fatty acids are mentioned, followed by a discussion on transfer of absorbed fatty acids into milk and adipose tissue lipids. The preferential retention of polyunsaturated fatty acids as well as the balance between synthesis and incorporation of fatty acids in tissues is described. Dietary means for the modification of milk fat are listed, with special emphasis on the possibilities for enrichment in polyunsaturated fatty acids and the presence of conjugated linoleic acids. A description of the nature and development of fat depots in beef cattle is followed by a discussion of breed, conformation and feed effects on adipose tissue distribution and fatty acid composition. Special emphasis is given to the very lean Belgian Blue double-muscled breed. The review ends with a consideration of the limits to the modification of ruminant fats, involving considerations of consumer acceptance as well as animal welfare and environmental effects.

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Pu, Jinhui, Paramintra Vinitchaikul, Zhaobing Gu, Huaming Mao, and Fulan Zhang. "The use of metabolomics to reveal differences in functional substances of milk whey of dairy buffaloes raised at different altitudes." Food & Function 12, no. 12 (2021): 5440–50. http://dx.doi.org/10.1039/d0fo03231j.

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Rymer, C., R. A. Gibbs, and D. I. Givens. "Relationship between the unsaturated fatty acid profile of poultry meat and the volatile aldehydes produced by the meat." Proceedings of the British Society of Animal Science 2007 (April 2007): 18. http://dx.doi.org/10.1017/s1752756200019219.

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Enriching chicken meat with the very long chain n-3 polyunsaturated fatty acids (VLC n-3 PUFA) 20:5 (EPA) and 22:6 (DHA) is a possible means of increasing the human consumption of these essential fatty acids as current levels of intake of these fatty acids are extremely low. However, a potential drawback of increasing the VLC n-3 PUFA content of chicken meat is that the oxidative stability of the meat is reduced. PUFA are more oxidatively unstable than monounsaturated or saturated fatty acids, and the aldehydes produced by the n-3 PUFA during autoxidation have a lower taste threshold, and are much more unpalatable, than the aldehydes associated with autoxidation of the n-6 series of PUFA. The objective of this study was to determine what relationship there was between the fatty acid profiles of chicken meat that had been enriched (by dietary means) with VLC n-3 PUFA and the volatile aldehydes that were produced by the meat after it had been cooked.

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Wood, J. D., R. I. Richardson, G. R. Nute, A. V. Fisher, M. M. Campo, E. Kasapidou, P. R. Sheard, and M. Enser. "Effects of fatty acids on meat quality: a review." Meat Science 66, no. 1 (January 2004): 21–32. http://dx.doi.org/10.1016/s0309-1740(03)00022-6.

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HOWE, Peter, Jon BUCKLEY, and Barbara MEYER. "Long-chain omega-3 fatty acids in red meat." Nutrition & Dietetics 64, s4 The Role of (September 2007): S135—S139. http://dx.doi.org/10.1111/j.1747-0080.2007.00201.x.

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Cruz-González, M. I., D. I. Sánchez-Machado, J. López-Hernández, J. A. Munguia-Xochihua, R. M. Molina-Barrios, F. Rivera-Acuña, and J. F. Hernández-Chávez. "Lamb meat fatty acids profile characterization employing gas chromatography." Nacameh 8, no. 1 (June 30, 2014): 39–49. http://dx.doi.org/10.24275/uam/izt/dcbs/nacameh/2014v8n1/cruz.

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Strazdiņa, Vita, Aleksandrs Jemeļjanovs, and Vita Šterna. "Nutrition Value of Wild Animal Meat." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (November 1, 2013): 373–77. http://dx.doi.org/10.2478/prolas-2013-0074.

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Abstract One of the most valuable foods is meat, due its nutritional value, largely determined by the essential amino acids, fatty acids, vitamins, minerals, etc. At the same time, concern needs to be given to health of consumers by used products with less calories, which can be ensured by greater variety of game animals, including also deer grown in captivity. The aim of our investigation was to compare the nutrition value of elk, wild deer, farm deer, roe deer, and wild boar that were killed during hunting in Latvia. Meat samples (m. logissimus lumborum) were collected in the autumn- winter season. The results of the conducted research suggest that game meat samples have higher protein and essential fatty acid content in comparison with domestic animals. The amount of fat in all analysed samples did not differ greatly, although the fatty acid content in wild game meat differed significantly. The fatty acid profile was used to calculate the atherogenicity index (AI), which has a positive correlation with the risk of cardiovascular disorders. The formula AI = [C12 : 0 + (C14 : 0 × 4) + C16 : 0 ] / (Total unsaturated fatty acids) was used to calculate the ratio of total saturated fatty acids, ω-6 and ω-3. Regarding the microelement content of meat there were great differences in iron and manganese concentration among animals.

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Onibi, G. E., J. R. Scaife, and V. R. Fowler. "Influence of full-fat rapeseed and supplementary vitamin e on growth, carcase characteristics and meat storage quality of pigs." Proceedings of the British Society of Animal Science 1995 (March 1995): 176. http://dx.doi.org/10.1017/s0308229600029421.

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In pigs, dietary fatty acids influence the composition of meat lipids. When diets high in unsaturated fatty acids are fed, meat quality may be adversely affected due to the susceptibility of unsaturated fatty acids to oxidation. Rapeseed oil is rich in C18:ln9, C18:2n6 and C18:3n3 (57.1, 21.4 and 12.5 g/100g fatty acid respectively) and the inclusion of full-fat rapeseed (FFR) in pig diets may be valuable in manipulating pig meat fatty acid profile in order to increase human dietary intake of n3-polyunsaturated fatty acids. However, increasing the levels of FFR in pig diets has been shown to lead to an increase in carcass fat softness and it is likely that the meat lipids may be more prone to oxidative instability than that from pigs fed diets containing more saturated fatty acids. Since the protective role of vitamin E in lipid peroxidation is well established (Asghar et al, 1991; Monahan et al, 1993), a study was conducted to examine the influence of FFR with or without supplemental vitamin E on growth performance, carcass characteristics and meat storage quality in pigs.

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Wood, J. D., and M. Enser. "Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality." British Journal of Nutrition 78, no. 1 (July 1997): S49—S60. http://dx.doi.org/10.1079/bjn19970134.

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Meat has been identified, often wrongly, as a food having a high fat content and an undesirable balance of fatty acids. In fact lean meat is very low in fat (20–50g/kg), pork and poultry have a favourable balance between polyunsaturated and saturated fatty acids (P:S) and grazing ruminants produce muscle with a desirable n–6:n–3 polyunsaturated fatty acid ratio. In all species, meat fatty acid composition can be changed via the diet, more easily in single-stomached pigs and poultry where the linoleic, α-linolenic and long-chain polyunsaturated fatty acid content responds quickly to raised dietary concentrations. Recent work in pigs has attempted to manipulate the n–6:n–3 ratio by feeding higher levels of α-linolenic acid (e.g. in rapeseed) or its products eicosapentaenoic acid (20:5) and docosahexaenoic acid (22:6) present in fish oils. In ruminants the challenge is to increase the P:S ratio whilst retaining values for n–6: n–3 found in cattle and sheep fed on forage diets. The saturating effect of the rumen can be overcome by feeding polyunsaturated fatty acids which are protected either chemically, by processing, or naturally e.g. within the seed coat. Some protection occurs when grain-based or grass-based diets are fed normally, leading to relatively more n–6 or n–3 fatty acids respectively. These produce different flavours in cooked meat due to the different oxidative changes occurring during storage and cooking. In pigs and poultry, high n–3 fatty acid concentrations in meat are associated with fishy flavours whose development can be prevented with high dietary (supranutritional) levels of the antioxidant vitamin E. In ruminants, supranutritional vitamin E delays the oxidative change of oxymyoglobin to brown metmyoglobin and may also influence the characteristic flavours of beef and lamb.

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Boz, Mehmet Akif, Fatih Öz, Musa Sarıca, and Umut Sami Yamak. "Effect of Production System (Intensive and Free-Range), Slaughter Age and Gender on Nutrient and Fatty Acid Composition of Meat in Partridges (Alectoris chukar)." Turkish Journal of Agriculture - Food Science and Technology 9, no. 4 (April 25, 2021): 745–54. http://dx.doi.org/10.24925/turjaf.v9i4.745-754.4120.

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This study was conducted to determine the effect of production system, slaughter age, and gender on the nutrient composition, fatty acids profile, and index values of breast and thigh meat in Alectoris chukar partridges. Partridges were slaughtered at 14, 16, and 18 weeks of age and skinless breast and thigh meat of male and female were used in the study (a total of 96 samples in 2 replicates). The production system affected only the crude fat level of the thigh meat in terms of nutrient composition and it was found higher in the intensive system compared to the free-range system. Age and gender did not significantly affect the composition of breast and thigh meat. In terms of fatty acid profile, erucic acid (C22:1n9) level in breast meat was higher in intensive system, while it was higher in thigh meat in free-range. While the percentage of docosahexaenoic acid (C22:6n3) increased with age in breast meat, it decreased in thigh meat with age. While eicosenoic acid (C20:1) percentage was higher in breast meat of male birds compared to females, only stearic acid (C18:0) was found to be higher in thigh meat. Saturated fatty acids (SFA), linolenic acid (n3), thrombogenic index (TI) and atherogenic index (AI) values were higher in thigh meat produced in free-range system, while polyunsaturated fatty acids (PUFA), total unsaturated fatty acids (UFA), linoleic acid (n6) and hypocholesterolaemic / hypercholesterolaemic ratio (h/H) were significantly higher in intensive system. While SFA and TI levels in thigh meat decreased with age, monounsaturated fatty acids (MUFA), UFA and oleic acid (n9) percentages increased. MUFA / SFA in thigh meat of females was higher than males, other indexes were found insignificant. The results shows that partridges had desirable fatty acid composition. Especially, the increase in MUFA and UFA values with age in thigh meat compared to breast indicates that thigh meat is enriched in terms of unsaturated fatty acids. However, the higher SFA and AI values obtained in the free-range system could be considered a negative outcome for alternative production systems that prioritize bird welfare and consumer demands.

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Данілова, І. С. "Вміст жирних кислот у м'ясі різних видів равликів." Вісник Полтавської державної аграрної академії, no. 4 (December 28, 2018): 168–73. http://dx.doi.org/10.31210/visnyk2018.04.26.

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Представлено дані щодо жирнокислотного складу м'яса равликів видів Helix pomatia, Helix aspersa maxima та Helix aspersa muller. Встановлено, що із 21 кислоти кожен дослідний вид равликів містить як насичені, так і ненасичені жирні кислоти. З насичених містяться капронова, пальмітинова, стеаринова, міристинова, арахінова, каприлова, лауринова, бегенова, капринова, гептадеканова, а із ненасичених – олеїнова, пальмітолеїнова, лінолева, омега-3, омега-6, арахідонова, ліноленова, ціс-5,8,11,14,17-ейкозапента-єнова, ціс-11,14-ейкозадієнова, ціс-13,16-доказадіє-нова, докозапентаєнова. The data on fatty acid composition of snail meat of the following species: Helix pomatia, Helix aspersa maxima and Helix aspersa muller are presented. Unsaturated fatty acids are fatty acids that contain at least one double bond in the chain of fatty acids. Unsaturated fatty acids have a low melting point and are liquid in consistency, are easier assimilated by the human body than saturated fatty acids. Saturated fatty acids are fats of animal origin, entering the body from meat products, oils, eggs, sausages and dairy products. They differ from other fats in that they remain solid even at room temperature. Saturated fats are needed for energy, they are involved in the structure of cells. That is why their surplus leads to overweight accumulation, as well as to an increase in cholesterol in the body, heart disease and even some types of cancer. If a person does not consume saturated fatty acids, the body will be able to synthesize them from another food. However, for the body it is also superfluous, so in small quantities such fats are needed. The research was done in accordance with the procedures described in the relevant State Standards of Ukraine “Determination of fatty acid spectrum – SSU ISO 5508-2001. Fats and oils of animal and vegetable origin. Gas chromatography analysis of methyl esters of fatty acids. Sample preparation – SSU ISO 5509-2002. Fats of animal and vegetable origin and oils. Preparation of methyl esters of fatty acids”. Chromatographic analysis of fatty acids was performed on a Trace Ultra gas chromatograph with a flame-ionization detector, on a capillary column SP-2560 (Supelco). The limit of the method is 0.01%. We have formed three groups of different snail species that are used for food purposes: Helix pomatia collected in the wet weather and in the morning, Helix aspersa maxima and Helix aspersa muller got from the farm «SNAIL 2016» (Ukraine), for which we express our gratitude to the owner. Snails of each species were the same in size and weight. Since our data were first obtained not only in Ukraine but also globally, it was not possible to compare them with the data of other authors. The results were processed statistically. As a result of our studies on the content of fatty acids in the meat of snails it is found that the mass fraction of unsaturated fatty acids is most commonly found in Helix pomatia snail meat and amounts to 132.14 % up to the amount of fatty acids. It is this fact that indicates the nutritional value of these snails. Saturated fatty acids enrich the meat of Helix aspersa muller snails and reaches 33.96% to the sum of fatty acids, and also in these types of snails ω-3 fatty acids to ω-6 fatty acids is 1:4.3. Such a combination of ω-3 fatty acid to ω-6 fatty acid is best for a good assimilation and well-being of a person who will consume such meat. It should be noted that the total content of fatty acids in the meat of snails varies in the following ranges: Helix pomatia 158.29, Helix aspersa maxima 148.97, and Helix aspersa muller 139.78. Attention should be drawn to the ratio of unsaturated fatty acids, namely mono-, di- and polyunsaturated acids in meat of each type of snail. According to our data in the meat of snails: Helix pomatia reaches 15.68: 37.67: 78.79, Helix aspersa maxima – 21.23: 31.61: 66.22, Helix aspersa muller – 26.7: 24.45 : 54.67. However, if you compare the meat of snails with the meat of black African ostrich, the fatty acid content of these two animals is very different. Thus, snail meat contains up to 14.36% palmitic acid, 13.98% stearic acid, 26.54% oleic acid, 37.67% linoleic acid and, of course, ω-3 and ω-6 fatty acids 7.49% and 51.12% respectively, depending on the type of snail, while in ostrich meat these figures reach only a tenth or even hundredth share. Thus, it can be argued that Helix pomatia, Helix aspersa maxima and Helix aspersa muller can be used as a valuable source of saturated and unsaturated fatty acids. For the first time in Ukraine, we studied the fatty acid content of Helix pomatia, Helix aspersa maxima, Helix aspersa muller snails, which are edible species and are used as a delicacy. Snail meat is a valuable source of essential fatty acids. Of the 21 acids in each experimental species, the snail contains both saturated and unsaturated fatty acids. The saturated ones contain: kapron, palmitic, stearin, myristic, arachin, capryl, lauric, behenic, kaprinic, heptadecanic and unsaturated: oleinic, palmitoleic, linoleic, omega-3, omega-6, arachidonic, linolenic, cis-5,8, 11,14,17-eicosapentae-noic, cis-11,14-eicosadenic, cis-13,16-proxazytoic, docosapentaenoic.

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Kim, Eunbee, Joon Seok Lee, Eunjae Kim, Myung-Ah Lee, Alfred N. Fonteh, Michael Kwong, Yoon Hee Cho, Un Jae Lee, and Mihi Yang. "Metabolic Evidence Rather Than Amounts of Red or Processed Meat as a Risk on Korean Colorectal Cancer." Metabolites 11, no. 7 (July 16, 2021): 462. http://dx.doi.org/10.3390/metabo11070462.

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The incidence of colorectal cancer (CRC) has increased in Korea, a newly-industrialized Asian country, with the dramatic increase of meat intake. To assess the risks of red or processed meat consumption on CRC, we performed a case-control study with biological monitoring of urinary1-OHP, PhIP, and MeIQx for the meat exposure; dG-C8 MeIQx and dG-C8 PhIP for HCA-induced DNA adducts; and homocysteine and C-reactive protein (CRP) in blood as well as malondialdehyde (MDA) and 31fatty acids in urine for inflammation and lipid alteration. We further analyzed global DNA methylation and expression of 15 CRC-related genes. As a result, the consumption of red or processed meat was not higher in the cases than in the controls. However, urinary MeIQx and PhIP were associated with the intake of red meat and urinary 1-OHP. MDA and multiple fatty acids were related to the exposure biomarkers. Most of the 31 fatty acids and multiple saturated fatty acids were higher in the cases than in the controls. Finally, the cases showed upregulation of PTGS2, which is related to pro-inflammatory fatty acids. This study describes indirect mechanisms of CRC via lipid alteration with a series of processes including exposure to red meat, alteration of fatty acids, and relevant gene expression.

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Mihaylova, G., and T. Peeva. "Trans fatty acids and conjugated linoleic acid in the buffalo milk." Italian Journal of Animal Science 6, sup2 (January 2007): 1056–59. http://dx.doi.org/10.4081/ijas.2007.s2.1056.

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Olagunju, Aderonke Ibidunni, and Ifeanyi Daniel Nwachukwu. "The differential effects of cooking methods on the nutritional properties and quality attributes of meat from various animal sources." Croatian journal of food science and technology 12, no. 1 (May 29, 2020): 37–47. http://dx.doi.org/10.17508/cjfst.2020.12.1.06.

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This study investigated the various effects of two food product processing methods (boiling and grilling) on the nutritional composition (fatty acid, amino acid profiles) of meat from cows, goats, and rabbits. Freshly slaughtered animals were cleaned and subjected to boiling and grilling. Cooking loss varied with cooking methods; grilling resulted in the highest cooking loss, especially in cow meat (52.95%). Data from the proximate composition analysis revealed that both raw and grilled meat samples of rabbit meat contained the highest amount of protein (22.93 and 22.20 %, respectively) when compared to the corresponding samples from the other two animal sources. Additionally, rabbit meat contained a low level of fat (1.85%), which was not significantly different than the boiled samples (1.75, 1.76 %). Boiling and grilling significantly increased the in vitro protein digestibility of meat. The meat showed significant sources of both essential and non-essential amino acids. Rabbit meat showed a higher proportion of essential amino acids and a higher protein efficiency ratio. Boiled goat meat had a lower proportion of saturated fatty acids (SFA), boiled meat had higher polyunsaturated fatty acids (PUFA) than its grilled counterpart. Goat meat showed a favourable fatty acid profile. Thus, goat and rabbit meat are healthier alternatives to beef, and both boiling and grilling are useful in maintaining the nutritional qualities of meat.

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Onibi, G. E., J. R. Scaife, V. R. Fowler, and I. Murray. "Influence of Dietary Fatty Acid and Î±-Tocopherol Supply on Tissue Fatty Acid Profiles, Î±-Tocopherol Content and Lipid Oxidation in Pigs." Proceedings of the British Society of Animal Science 1996 (March 1996): 147. http://dx.doi.org/10.1017/s0308229600031147.

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Unsaturated fatty acids especially n-3 polyunsaturated fatty acids (PUFA) are recognised as important components of a healthy human diets and increased intake has been shown to reduce the incidence of cardiovascular diseases (BNF, 1992). These fatty acids are susceptible to oxidation and lipid oxidation in meat may adversely affect meat quality and safety. However, tissue Î±-tocopherol (AT) may reduce oxidative changes. In this study, the effect of increased dietary supply of AT and unsaturated fatty acids on tissue AT content, fatty acid profiles and oxidative stability of pig muscle lipid was assessed.

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Ruzic-Muslic, Dragana, Milan Petrovic, Zorica Bijelic, Violeta Caro-Petrovic, Nevena Maksimovic, Bogdan Cekic, and Ivan Cosic. "Management of lamb nutrition as a way for modeling fatty acid profiles in meat." Biotehnologija u stocarstvu 36, no. 2 (2020): 127–38. http://dx.doi.org/10.2298/bah2002127r.

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In addition to nutritional value, a very important criterion for the selection of meat, for the modern consumer is the health aspect, i.e. the content of fat and the profile of fatty acids in meat. The content of fat and fatty acids, among other things, is conditioned by the feeding system and the rearing method. Lambs fed on pasture have a lower share of fat in the carcass than animals fed with a concentrated mixture, in a closed system. The recommended value for the ratio of polyunsaturated to saturated fatty acids is up to 0.45, and below 4.0 for the n-6 and n-3 fatty acids ratio. Taking into account that the influence of lamb nutrition on these relationships is significant, modelling of fatty acid composition should be directed to the lamb nutrition system which leads to a decrease in the content of saturated and an increase in the concentration of polyunsaturated (PUFA) fatty acids in meat. A feeding strategy involving a grazing feeding system of lambs results in a higher content of n-3 PUFA, CLA and a more favourable n-6/n-3 ratio of fatty acids, while the lamb meat originating from animals fed concentrated diets has a higher proportion of n-6 PUFA and a higher n-6 ratio/n-3 fatty acids, which exceeds the recommended value of 4.0. Conjugated linoleic acid (CLA) is of great importance since it has an anticancer, antidiabetic effect as well as an effect on the immune system, suggesting a direction for future research on lamb meat.

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Ivanović, Snežana, Marija Pavlović, Ivan Pavlović, Aleksandra Tasić, Jelena Janjić, and Milan Ž. Baltić. "Influence of breed on selected quality parameters of fresh goat meat." Archives Animal Breeding 63, no. 2 (July 14, 2020): 219–29. http://dx.doi.org/10.5194/aab-63-219-2020.

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Abstract. The potential of goats to produce a high-quality meat is mainly reflected in their healthy fats, low calorie intramuscular fats, saturated fats, and, especially, their high ratios of unsaturated (UFA) and saturated (SFA) fatty acids, as well as hypocholesterolemic and hypercholesterolemic fatty acids. The aim of this study was to collect and compare meat quality parameters for domestic Balkan, Alpine and Saanen goats of the same age. Samples for all tests were taken from musculus gluteus superficialis. Chemical composition, pH value, fatty acid composition, content of volatile compounds, color and overall sensory quality (appearance, texture and smell) were determined. In chemical composition, moisture, fat, protein and ash varied significantly between each of the examined groups as opposed to pH values. Furthermore, among all the examined groups a significant difference was found for fatty acids and volatile compounds. Determined ratio of polyunsaturated fatty acids (PUFAs) to SFAs was 0.089, 0.085 and 0.071 for Balkan, Alpine and Saanen goat meats, respectively. Regarding that ratio, Saanen goat meat had the most favorable characteristics. Saanen goat meat showed the highest nutritional value. On the other hand, Balkan goat meat had the lowest intramuscular fat content. Measurements of the meat color from all three groups, as well as overall acceptability, showed significant differences between breeds. Obtained results point to the impact of breed on chemical composition and fatty acid profile of goat meat.

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Ivanović, Snežana, Boris Pisinov, Marija Pavlović, and Ivan Pavlović. "Quality of Meat from Female Fallow Deer (Dama Dama) and Roe Deer (Capreolus Capreolus) Hunted in Serbia." Annals of Animal Science 20, no. 1 (January 1, 2020): 245–62. http://dx.doi.org/10.2478/aoas-2019-0064.

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AbstractDeer meat is a high quality and valuable food for human consumption. It has high nutritive value because of its high protein and heme iron content, and low levels of fats and saturated fatty acids. The aim of this study was to examine the quality parameters of meat from fallow deer and roe deer that were hunted in Serbia. Parameters studied were live weight, carcass weight, chemical composition of meat, color, fatty acid content of meat, volatile compounds, and sensory characteristics. The results obtained show no significant difference in the chemical composition of these two species of deer meat, but there were differences regarding fatty acid content, volatile compounds, color and sensory properties of meat. The ratios of polyunsaturated to saturated fatty acids in the deer meat ranged from 0.387 to 0.556. The results suggest that deer species has a significant impact on the fatty acid profile and content of volatile compounds of deer meat.

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Lima, Erico Da Silva, Tiago Neves Pereira Valente, Roberto De Oliveira Roca, Andreia Santos Cezario, Wallacy Barbacena Rosa dos Santos, Bruno Borges Deminicis, and Jeferson Corrêa Ribeiro. "Effect of Whole Cottonseed or Protected Fat Dietary Additives on Carcass Characteristics and Meat Quality of Beef Cattle: A review." Journal of Agricultural Science 9, no. 5 (April 12, 2017): 175. http://dx.doi.org/10.5539/jas.v9n5p175.

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The use of oil supplies in feed increases the energy density of the diet and has the potential to enhance both animal performance and meat quality. Whole cottonseed is an oilseed that has a high concentration of oil and is especially rich in unsaturated fatty acids such as linoleic acid. Whole cottonseed is considered as an excellent alternative addition to ruminant feed. Protected lipids are composed of industry-based fatty acids. In the feedlot, protected lipids are used in conjunction with calcium and, in certain cases, their addition has been seen to augment meat quality in terms of essential fatty acid concentrations. This review discusses and debates the use of the whole cottonseed as well as protected lipids (calcium salts of fatty acids) as dietary additives to ruminant feed and diet, and also its impact on meat quality. The whole cottonseed and or protected lipids are viable feedlot alternatives for use in feedlot when it is desired to reduce the amount of starch in animal diet without compromising the performance. The addition of the whole cottonseed or protected lipid in diet is not affect pH values in meat. The whole cottonseed does not contribute to the improvement of tenderness of the meat. The proportion mean of Desirable fatty acids in meat in the comparative study were: as pentadecanoic acid (C15:1 = 0.29%), palmitoleic acid (C16:1 = 4.26%), heptadecanoic acid (C17:1 = 0.07%), oleic acid (C18:1n9c = 37.32%), r-linolenic acid (0.94%) and a-linolenic acid (1.04%), elaidic acid (C18:1n9t = 0.50%), eicosatrienoic acid (C20:3n3 = 0.03%), eicosapentaenoic acid (C20:5n3 = 0.04%), erucic acid (C22:1n9 = 0.89%), docosadienoic acid (C22:2 = 0.04%) and stearic acid (C18:0 = 21.53%). The addition the cottonseed or protected lipid in diet does not affect fatty acids profiles the desirable fatty acids in meat.

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Gecgel, Umit, Ismail Yilmaz, Eser Kemal Gurcan, Salih Karasu, and Gizem Cagla Dulger. "Comparison of Fatty Acid Composition between Female and Male Japanese Quail Meats." Journal of Chemistry 2015 (2015): 1–8. http://dx.doi.org/10.1155/2015/569746.

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The objective of the present study was to compare the proximate analysis, fatty acids composition, omega fatty acids, trans fatty acids (TFAs), and ratio of the total poly unsaturated fatty acid (ΣPUFA) and total saturated fatty acid (ΣSFA) of female and male quail meats. Significant differences were not observed between pH, crude fat, moisture, and ash content of female and male quail meats (p>0.05). The male quail meat had higher fat and ash contents and lower moisture content than those of the female quail meat. The pHs of male and female quail meat were found to be 6.22 and 6.21, respectively. The results of the fatty acid composition analysis showed that C18:1 (42.14–41.23%), C16:0 (24.31–25.76%), C18:2 (13.82–13.42%), and C18:0 (7.49–7.32%) were found as the major fatty acids in the female and male quail meats. Total TFAs,ΣSFA, monounsaturated fatty acids (ΣMUFA), andΣPUFA content of the female and male quail meats were found to be 2.79–2.82%, 33.22–34.65%, 49.70–48.72%, and 14.29–13.81%, respectively.

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de Souza Vilela, Jessica, Tharcilla I. R. C. Alvarenga, Nigel R. Andrew, Malcolm McPhee, Manisha Kolakshyapati, David L. Hopkins, and Isabelle Ruhnke. "Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae." Foods 10, no. 2 (February 2, 2021): 297. http://dx.doi.org/10.3390/foods10020297.

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We evaluated the effects of full-fat black soldier fly larvae (BSFL) on broiler carcass composition, cut yield, and breast meat quality. Broilers were fed for 42 days with up to 20% dietary inclusion of BSFL (0, 5, 10, 15, and 20%). On day 42, 120 broilers were slaughtered, and images were taken using computed tomography. Breasts, drumsticks, and thighs were collected for cut yield determination. The pH, color, lipid oxidation, cooking loss, shear force, amino acid profile, and fatty acid profile of the breast meat were assessed. There was no dietary effect on carcass composition or meat quality parameters except for fatty and amino acids compositions. When 20% BSFL was included in the diet, individual fatty and amino acids, such as lauric and myristic acids, aspartic acid, glutamine, and lysine, increased by 22.0-, 5.50-, 1.08-, 1.06-, and 1.06-fold, respectively (p < 0.05). Although total polyunsaturated fatty acids decreased, eicosapentaenoic fatty acids (EPA) increased by 78% in the 20% BSFL inclusion group. In conclusion, up to 20%, dietary full-fat BSFL did not affect key meat characteristics but positively increased the levels of the health-claimable omega-3 fatty acid EPA.

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Haug, Anna, Olav A. Christophersen, and Trine Sogn. "Chicken Meat Rich in Selenium and Omega-3 Fatty Acids." Open Agriculture Journal 5, no. 1 (October 14, 2011): 30–36. http://dx.doi.org/10.2174/1874331501105010030.

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The concentration of selenium (Se) in food is in many countries too low and the ratio between omega-6 and omega-3 fatty acids too high implying more non-communicable diseases, e.g. cancer, cardiac disease, impaired immune defense, pain, enhanced non-infectious inflammatory response. Meat from animals supplemented with Se and omega-3 fatty acids makes a good source of these nutrients in human nutrition. The worldwide demand for several nutrients is increasing, and food with optimal composition is required. The objective of the present study was to produce chicken meat especially high in Se and with a favorable ratio between omega-6 and omega-3 fatty acids. Sixty newly hatched chickens were fed wheat-based diets containing 40 g rapeseed oil/kg, 10 g linseed oil/kg and varying amounts of selenium enriched yeast for three weeks, resulting in meat with a favorable ratio between omega-6 and omega-3 fatty acids and with selenium concentration ranging from 0.2 to 0.6 mg/kg. This meat would be expected to give health benefits both in prophylactic and therapeutic contexts. It represents a better strategy for increasing the intake of Se and very long chain omega-3 fatty acids at a population basis rather than relying on Se supplements or only on fish resources that are already overexploited and can not cover EPA and DHA requirements (for ensuring optimal health) for more than a fraction of the world’s total population. The meat from the highest Se supplementation treatment groups might be useful for some groups of patients (e.g. with ischemic pain) who might benefit from especially high Se intake.

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Salamatdou, R., H. Aghdamshah, and A. Gorbani. "Enrichment of Broiler Meat with n-3 Polyunsaturated Fatty Acids." Asian Journal of Animal and Veterinary Advances 3, no. 2 (February 15, 2008): 70–77. http://dx.doi.org/10.3923/ajava.2008.70.77.

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Parunovic, Nenad, Milica Petrovic, Vesna Djordjevic, Radivoje Petronijevic, Brankica Lakicevic, Zoran Petrovic, and Radomir Savic. "Cholesterol Content and Fatty Acids Composition of Mangalitsa Pork Meat." Procedia Food Science 5 (2015): 215–18. http://dx.doi.org/10.1016/j.profoo.2015.09.021.

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Sampels, S., J. Pickova, and E. Wiklund. "Fatty acids, antioxidants and oxidation stability of processed reindeer meat." Meat Science 67, no. 3 (July 2004): 523–32. http://dx.doi.org/10.1016/j.meatsci.2003.12.006.

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Dias, L. G., D. M. Correia, J. Sá-Morais, F. Sousa, J. M. Pires, and A. M. Peres. "Raw bovine meat fatty acids profile as an origin discriminator." Food Chemistry 109, no. 4 (August 2008): 840–47. http://dx.doi.org/10.1016/j.foodchem.2008.01.008.

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Okanovic, Djordje, D. Ivanov, D. Palic, A. Mandic, and N. Ilic. "Meat fatty acid profile of pigs fed linseed enriched diet." Biotehnologija u stocarstvu 28, no. 3 (2012): 477–86. http://dx.doi.org/10.2298/bah1203477o.

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The aim of this study was to evaluate the influence of diet supplemented with linseed rich additive on fatty acid profile and omega-fatty acids content in pig meat. Twelve pigs were divided in a control and experimental group and grown to 110 kg of live weight. The experimental group was fed a standard diet enriched with 2.5% of commercial additive Vitalan?. After the end of feeding period, the meat samples from both groups were analyzed for fatty acids content in raw and roasted meat. The ratio between omega-6 and omega-3 acids was established. Samples from experimental group fed with linseed enriched diet showed higher ?-3 acids content in meat (6.24% - 7.23%), compared to the control group (0.71% - 1.64%), thus making it better for a human consumption from a health perspective. Linseed enriched diet positively influenced fatty acid composition of pig M. Longissimus dorsi muscle by decreasing SFA content, as well as increasing PUFA and UFA content. Heat treatment did not significantly decreased content of stearic and linoleic fatty acids in any sample. It was concluded that the diet enriched with extruded linseed had beneficial effect on the majority of monitored parameters in the study.

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Vaclavkova, E., Z. Volek, J. Belkova, D. Duskova, M. Czauderna, and M. Marounek. "Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat." Veterinární Medicína 61, No. 8 (March 10, 2017): 428–35. http://dx.doi.org/10.17221/117/2015-vetmed.

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The aim of this experiment was to test the hypothesis that conjugated linoleic acid (CLA) in diets of finishing pigs fed linseed can improve the quality and oxidative stability of meat and subcutaneous fat. Twenty-four Prestice Black-Pied pigs (barrows and gilts) were divided into three groups and were fed a basal diet and diets supplemented with ground linseed (70 g/kg), or linseed combined with conjugated linoleic acid (20 g CLA-oil/kg). The trial duration was 53 days. Measurements included slaughter and meat quality parameters, oxidative stability determination, and fatty acid profile of meat and subcutaneous fat. The experimental data were analysed using one-way analysis of variance. Neither linseed nor linseed with CLA significantly influenced weight gain, lean percentage, muscle depth, backfat thickness, drip loss, meat shear force, dry matter, intramuscular fat or cholesterol (P > 0.05). Dietary supplementation with linseed increased the percentage of linolenic acid in the fatty acids of meat and backfat and resulted in higher production of aldehydes. Dietary CLA did not influence the susceptibility of lipids to oxidation. Supplementation with CLA significantly increased CLA proportions in fatty acids of meat and backfat, reduced proportions of monounsaturated fatty acids, and increased proportions of saturated fatty acids in backfat (P < 0.05). The concentration of CLA (in mg/100 g of fresh tissue) in backfat was almost fifty times higher than in meat. Both meat and backfat of pigs fed CLA-free diets contained CLA, probably as a result of microbial conversion of linoleic acid in the intestine. It can be concluded that CLA changed the fatty acid profile of meat and backfat, but did not improve oxidative stability and other meat quality traits of pigs fed linseed.

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Van Oeckel, M. J., and N. Wamants. "Threshold for incorporation of cardiovasculary favourable fatty acids in pork tissue : implications for meat and meat products." Proceedings of the British Society of Animal Science 1996 (March 1996): 29. http://dx.doi.org/10.1017/s0308229600030026.

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Pork has always been blamed to be too rich in (saturated) fat and consequently as being an unhealthy food. However, pork contains actually lesser fat, a considerable amount of cardiovasculary neutral monosaturated fatty acids and the level of polyunsaturated (possibly omega-3) fatty acids (PUFA) can be easily increased by the feed (Koch et al. 1968). The question raises what will happen with the (sensory) quality of pork rich in polyunsaturated fatty acids as these may induce poor consistency of backfat, yellow discolorations of the fat and off-flavours in meat (products) due to rancidity. Hence the objective of this study was to investigate the PUFA threshold for PUFA incorporations in pig tissue. According to Fischer et al. (1991) PUFA may vary from 15 to 21 g PUFA/kg feed, depending on the use of the pork (resp. cured and fresh meat). Houben and Krol (1983) and Wood (1983) recommend max. 15% PUFA in backfat.

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Kelava Ugarković, Nikolina, Miljenko Konjačić, Josip Malnar, Kristijan Tomljanović, Nikica Šprem, and Damir Ugarković. "Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat." Foods 10, no. 1 (December 24, 2020): 36. http://dx.doi.org/10.3390/foods10010036.

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Although game meat quality has been under the spotlight in numerous studies, the quality of brown bear (Ursus arctos) meat is still unknown. The aim of this study was to determine the effects of sex and age on the proximate chemical composition, fatty acid profile, and lipid indices of brown bear meat. Nine (n = 9) females and nine (n = 9) males were hunted during the Croatian spring hunting period in 2018. Based on age, bears were divided into two groups: <3 years (n = 9; five females and four males) and 4–6 years (n = 9; four females and five males). For analysis purposes, samples of M.semimembranosus were collected. Age was shown to have an effect on the traits analyzed, while sex-related differences were not found. Brown bear meat has a high fat content (average 6.12%), especially in older bears (~9%). The contents of protein, dry matter, and ash were similar to those of other game species. Monounsaturated fatty acids made up approximately 50% of all fatty acids, with the most abundant being C18:1n-9. More favorable profiles of essential polyunsaturated fatty acids were found in younger bears. The ratio of polyunsaturated and saturated fatty acids was closer to the recommended ratio than the ratio of n-6 and n-3 polyunsaturated fatty acids, and lipid indices were favorable. Further research is needed to determine seasonal changes in brown bear meat quality.

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Agnew, Michael P., Cameron R. Craigie, Gayani Weralupitiya, Marlon M. Reis, Patricia L. Johnson, and Mariza G. Reis. "Comprehensive Evaluation of Parameters Affecting One-Step Method for Quantitative Analysis of Fatty Acids in Meat." Metabolites 9, no. 9 (September 18, 2019): 189. http://dx.doi.org/10.3390/metabo9090189.

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Despite various direct transmethylation methods having been published and applied to analysis of meat fatty acid (FA) composition, there are still conflicting ideas about the best method for overcoming all the difficulties posed by analysis of complex mixtures of FA in meat. This study performed a systematic investigation of factors affecting a one-step method for quantitative analysis of fatty acids in freeze-dried animal tissue. Approximately 280 reactions, selected using factorial design, were performed to investigate the effect of temperature, reaction time, acid concentration, solvent volume, sample weight and sample moisture. The reaction yield for different types of fatty acids, including saturated, unsaturated (cis, trans and conjugated) and long-chain polyunsaturated fatty acids was determined. The optimised condition for one-step transmethylation was attained with four millilitres 5% sulfuric acid in methanol (as acid catalyst), four millilitres toluene (as co-solvent), 300 mg of freeze-dried meat and incubation at 70 °C for 2 h, with interim mixing by inversion at 30, 60 and 90 min for 15 s. The optimised condition was applied to meat samples from different species, covering a broad range of fat content and offers a simplified and reliable method for analysis of fatty acids from meat samples.

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Vencato, J., T. Badon, S. Bedin, P. Cogo, M. Simonato, and C. Stelletta. "Biochemical and Fatty Acids Composition of Water Buffalo (Bubalus Bubalis) Follicular Fluid." Journal of Buffalo Science 3, no. 3 (November 13, 2014): 82–88. http://dx.doi.org/10.6000/1927-520x.2014.03.03.3.

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Kocak, Omur, Bulent Ekiz, Hulya Yalcintan, Akin Yakan, and Alper Yilmaz. "Carcass and meat quality of organic lambs compared with lambs reared under traditional and intensive production systems." Animal Production Science 56, no. 1 (2016): 38. http://dx.doi.org/10.1071/an13555.

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The aim of the study was to compare the meat quality characteristics of male lambs reared under organic (n = 9), intensive (n = 10) and traditional (n = 10) production systems. The average daily gain of organic lambs (121.4 g) was lower than lambs of intensive (161 g) and traditional (157.8 g) systems. Production system had no significant effect on carcass weight and dressing percentage. Differences among production systems for meat pH, drip loss, cooking loss, shear force value and colour characteristics were not significant. Traditional lambs had a higher percentage of total polyunsaturated fatty acids and polyunsaturated fatty acid : saturated fatty acid ratio, whereas organic lambs had the highest percentage of total n-3 polyunsaturated fatty acids and the lowest n-6 : n-3 ratio. In accordance with the meat fatty acid composition, meat from the organic and traditional systems used here was healthier than meat from intensive system. But the results of sensory assessment indicate that meat from traditional system was found more acceptable by panellists in terms of flavour intensity, flavour acceptability and overall acceptability when compared with that of organic meat.

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Kelava Ugarković, Nikolina, Miljenko Konjačić, Zvonimir Prpić, Kristijan Tomljanović, and Damir Ugarković. "Effect of Sex and Age on Nutritional Content in Wild Axis Deer (Axis axis Erx.) Meat." Animals 10, no. 9 (September 2, 2020): 1560. http://dx.doi.org/10.3390/ani10091560.

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The aim of this study is to examine the effect of sex and age on proximate chemical, fatty acid, amino acid and mineral content of axis deer (Axis axis Erx.) meat. Sixteen (n = 16) animals were hunt-harvested and assigned to groups according sex and age (sub-adult and adult). All analyses were made on m. longissimus thoracis sampled between the 9th and 13th ribs. Minor differences in nutritional composition of axis deer meat were found between analysed sex and age groups. Axis deer meat has a high protein (22.8%) and low fat (1.39%) content. Saturated fatty acids accounted for 44.97% and polyunsaturated for 29.66% of the total fatty acids. Ratios of fatty acids were within the recommended values. Glutamic and aspartic acid were the most abundant non-essential, and lysine and leucine the most common essential amino acids. The ratio of essential to non-essential amino acids was <1. Potassium and phosphorous were the dominant macro-minerals, while iron and zinc were the dominant micro-minerals. The results of this study show that regardless of sex or age, axis deer meat can be considered a good source of basic macro- and micro-nutrients, and can be recommended as a substitute for red meat from domestic animals.

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Barbosa, Andréa, C. Scapinello, N. E. Souza, M. A. A. F. Barbosa, Daniela Brito, and E. K. Koguishi. "Utilization of different vegetable oil sources in diets and the fat acids profile in the growing rabbits meat1." Biotehnologija u stocarstvu 20, no. 3-4 (2004): 151–62. http://dx.doi.org/10.2298/bah0404151b.

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To evaluate the addition of 3% of C.A.N.O.L.A. oil, corn oil and soybean oil to the diets on the chemical composition of rabbits meat, 100 animals were slaughtered, among them 20 with 35 days old and 40 animals with 50 and 70 days old. The slaughtered animals with 35 days old were from broods whose mothers, since the birth received the same experimental diets evaluated after 70 days old. After the slaughter, the right leg meat of each animal was collected and, in each group, receiving the respective experimental diets, were grouped in three composed samples to posterior chemical analysis. The experimental design was in factorial scheme 4x3 (four diets versus three ages) with three replication and 36 analyzed samples. The fatty acids profile deposited in the meat reflects the composition in the experimental diet. The oil addition to the diets, independent of the source decreased the saturated fatty acids level and increased the unsaturated fatty acids in the rabbits meat with the age advance. Particularly, the diet with C.A.N.O.L.A. oil provided the meat with higher monounsaturated fatty acids level and ?3 and lower ?6, resulting in the lower ?6: ?3 ratio.

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Berg, Hans, LenaDahlberg Dahlberg, and Lennart Mathiasson. "Determination of Fat Content and Fatty Acid Composition in Meat and Meat Products after Supercritical Fluid Extraction." Journal of AOAC INTERNATIONAL 85, no. 5 (September 1, 2002): 1064–69. http://dx.doi.org/10.1093/jaoac/85.5.1064.

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Abstract Two different relatively simple, commercially available supercritical fluid extractors (SFE), Leco and Foss-Tecator, were tested for the determination of total fat content in meat and meat products. The fatty acid composition in meat and meat products was also determined after the Foss-Tecator extraction in an aliquot of the extract. Total fat was determined by weighing after the different extraction procedures and the fatty acid composition by gas chromatography after hydrolysis and methylation of the extract. The results for total fat content agreed well with results from a standard method of Schmid, Bondzynski, and Ratzlaff, which uses conventional solvent extraction. Fatty acid composition was compared with the Bligh and Dyer extraction, and showed good agreement. The average relative difference between SFE and Bligh and Dyer of all fatty acids in the sample was <3% for acids exceeding 0.5% of total fatty acid amount. The advantages of SFE over traditional methods are a much lower consumption of hazardous organic solvents and shorter extraction times. To obtain quantitative recoveries by SFE, ethanol was added to the extraction cells before extraction.

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Journal articles on the topic 'Buffalo meat fatty acids'

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