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Anjum FM, Haider MF, Khan MI, Sohaib M, Arshad MS. Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products. Lipids Health Dis 2013; 12:13. [PMID: 23391137 PMCID: PMC3571933 DOI: 10.1186/1476-511x-12-13] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2012] [Accepted: 01/31/2013] [Indexed: 11/24/2022] Open
Abstract
This study was intended to explore the effect of extruded flaxseed meal supplemented diet on broiler growth performance, oxidative stability and organoleptic characteristics of broiler meat and meat products. 120 (day old) broiler chicks were randomly allotted to 12 experimental groups and fed on diets containing extruded flaxseed meal at 0, 5, 10 and 15%. The supplementation of extruded flaxseed in the diet decreases the body weight gain, feed intake and increased feed conversion ratio (FCR) values of broilers. The antioxidant enzymes were strongly influenced by different levels of extruded flaxseed supplementation among treatments. The TBARS assay revealed that maximum malondialdehyde were produced in T3 containing highest extruded flaxseed level (15%) and minimum malondialdehyde were produced in T0 treatment having no extruded flaxseed. The TBARS values ranged from 0.850-2.106 and 0.460-1.052 in leg and breast met respectively. The Free radical scavenging activity varied significantly and DPPH values of breast meat ranged from 20.70% to 39.09% and in leg meat 23.53% to 43.09% respectively. The sensory acceptability of broiler meat nuggets was decreased with the increase in the level of flaxseeds due to the lipid peroxidation of polyunsaturated fatty acids (PUFA) which generated off flavors and bad odors. Feeding extruded flaxseed to chicken through feed strongly inflated the quality and functional properties, fatty acid contents and reduced the oxidative stability of broiler meat and meat products. The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat.
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Affiliation(s)
- Faqir Muhammad Anjum
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Liang K, Zhang Q, Cong W. Enzyme-assisted aqueous extraction of lipid from microalgae. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:11771-11776. [PMID: 23072503 DOI: 10.1021/jf302836v] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
An improved lipid extraction process has been established for microalgal using enzyme-assisted aqueous extraction processing (EAEP), which mainly involved in sonication and enzyme treatment. As compared to cellulase, neutral protease and alkaline protease, significantly higher lipid recovery was achieved by snailase and trypsin. The highest lipid recovery of 49.82% was obtained by a combined sonication-enzyme treatment at pH 4. The enhancement mechanism of the EAEP was analyzed in terms of the particle size of cream and zeta potential. In addition, microalgal lipid recovery was also affected by lipid class composition and the type of algae. The present study demonstrates a promising alternative to conventional lipid extraction of microalgae and the quantitative information on EAEP of oleaginous alga can provide valuable data for process design at pilot and industrial scale.
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Affiliation(s)
- Kehong Liang
- National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100080, PR China
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54
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Chumsantea S, Aryusuk K, Lilitchan S, Jeyashoke N, Krisnangkura K. Reducing Oil Losses in Alkali Refining. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2079-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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55
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Enzyme-Assisted Aqueous Extraction of Oilseeds. ACTA ACUST UNITED AC 2011. [DOI: 10.1201/b11241-17] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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56
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Tabtabaei S, Diosady LL. The Isolation of Yellow Mustard Oil Using Water and Cyclic Ethers. J AM OIL CHEM SOC 2011. [DOI: 10.1007/s11746-011-1971-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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57
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Zhang WG, Jin GM. Microwave puffing-pretreated extraction of oil from Camellia oleifera seed and evaluation of its physicochemical characteristics. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02779.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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58
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Zhang WG, Zhang DC, Chen XY. A novel process for extraction of tea oil from Camellia oleifera seed kernels by combination of microwave puffing and aqueous enzymatic oil extraction. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201000304] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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59
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Towa LT, Kapchie VN, Wang G, Hauck C, Wang T, Murphy PA. Quantity and Quality of Free Oil Recovered from Enzymatically Disrupted Soybean Oleosomes. J AM OIL CHEM SOC 2011. [DOI: 10.1007/s11746-011-1817-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lili T. Towa
- Department of Food Science and Human Nutrition and Center for Crops Utilization ResearchIowa State UniversityAmesIA50011USA
| | - Virginie N. Kapchie
- Department of Food Science and Human Nutrition and Center for Crops Utilization ResearchIowa State UniversityAmesIA50011USA
| | - Guang Wang
- Department of Food Science and Human Nutrition and Center for Crops Utilization ResearchIowa State UniversityAmesIA50011USA
| | - Catherine Hauck
- Department of Food Science and Human Nutrition and Center for Crops Utilization ResearchIowa State UniversityAmesIA50011USA
| | - Tong Wang
- Department of Food Science and Human Nutrition and Center for Crops Utilization ResearchIowa State UniversityAmesIA50011USA
| | - Patricia A. Murphy
- Department of Food Science and Human Nutrition and Center for Crops Utilization ResearchIowa State UniversityAmesIA50011USA
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Towa LT, Kapchie VN, Hauck C, Wang H, Murphy PA. Pilot Plant Recovery of Soybean Oleosome Fractions by an Enzyme‐Assisted Aqueous Process. J AM OIL CHEM SOC 2011. [DOI: 10.1007/s11746-010-1716-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Lili T. Towa
- Department of Food Science and Human Nutrition and the Center for Crops Utilization ResearchIowa State UniversityAmesIA50011USA
| | - Virginie N. Kapchie
- Department of Food Science and Human Nutrition and the Center for Crops Utilization ResearchIowa State UniversityAmesIA50011USA
| | - Catherine Hauck
- Department of Food Science and Human Nutrition and the Center for Crops Utilization ResearchIowa State UniversityAmesIA50011USA
| | - Hui Wang
- Department of Food Science and Human Nutrition and the Center for Crops Utilization ResearchIowa State UniversityAmesIA50011USA
| | - Patricia A. Murphy
- Department of Food Science and Human Nutrition and the Center for Crops Utilization ResearchIowa State UniversityAmesIA50011USA
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Campbell KA, Glatz CE, Johnson LA, Jung S, Moura JMN, Kapchie V, Murphy P. Advances in Aqueous Extraction Processing of Soybeans. J AM OIL CHEM SOC 2010. [DOI: 10.1007/s11746-010-1724-5] [Citation(s) in RCA: 103] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- K. A. Campbell
- Solae, LLC.4272 S Mendenhall RdMemphisTN38141USA
- Department of Chemical and Biological EngineeringIowa State UniversityAmesIA50011USA
- The Solae Company4272 S Mendenhall RoadMemphisTN38141USA
| | - C. E. Glatz
- Department of Chemical and Biological EngineeringIowa State UniversityAmesIA50011USA
- Center for Crops Utilization and ResearchIowa State UniversityAmesIA50011USA
| | - L. A. Johnson
- Center for Crops Utilization and ResearchIowa State UniversityAmesIA50011USA
| | - S. Jung
- Center for Crops Utilization and ResearchIowa State UniversityAmesIA50011USA
- Department of Food Science, Health, and NutritionIowa State UniversityAmesIA50011USA
| | - J. M. N. Moura
- Center for Crops Utilization and ResearchIowa State UniversityAmesIA50011USA
- Department of Food Science, Health, and NutritionIowa State UniversityAmesIA50011USA
| | - V. Kapchie
- Center for Crops Utilization and ResearchIowa State UniversityAmesIA50011USA
- Department of Food Science, Health, and NutritionIowa State UniversityAmesIA50011USA
| | - P. Murphy
- Center for Crops Utilization and ResearchIowa State UniversityAmesIA50011USA
- Department of Food Science, Health, and NutritionIowa State UniversityAmesIA50011USA
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63
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Physical and Chemical Processes to Enhance Oil Recovery from Condensed Corn Distillers Solubles. J AM OIL CHEM SOC 2010. [DOI: 10.1007/s11746-010-1681-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Yao L, Jung S. (31)P NMR phospholipid profiling of soybean emulsion recovered from aqueous extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:4866-72. [PMID: 20329795 DOI: 10.1021/jf9041358] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The quantity and composition of phospholipids in full-fat soybean flour, flakes, and extruded flakes and in the cream fraction recovered after aqueous extraction (AEP) and enzyme-assisted aqueous extraction (EAEP) of these substrates were studied with (31)P NMR. Extruded flakes had significantly more phosphatidic acid (PA) than flakes and flour prior to aqueous extraction. The PA content of the cream recovered after AEP and EAEP of extruded flakes was similar to that of the starting material, whereas the PA content of the creams from flour and flakes significantly increased. Changes in the PA content could be explained by the action of phospholipase D during the processing step and aqueous extraction. Total phospholipids in the oil recovered from the creams varied from 0.09 to 0.75%, and free oil yield, which is an indicator of cream stability, varied from 6 to 78%. Total phospholipid did not correlate with emulsion stability when it was lower than 0.20%. Inactivation of phospholipase D prior to aqueous extraction of flour resulted in a cream emulsion less stable toward enzymatic demulsification and containing less PA and total phospholipids than untreated flour. The phospholipid distributions in the cream, skim, and insolubles obtained from AEP flour were 7, 51, and 42%, respectively.
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Affiliation(s)
- Linxing Yao
- Department of Food Science and Human Nutrition, Center for Crops Utilization Research, Iowa State University, Ames, Iowa 50011-1061, USA
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Jung S, Maurer D, Johnson LA. Factors affecting emulsion stability and quality of oil recovered from enzyme-assisted aqueous extraction of soybeans. BIORESOURCE TECHNOLOGY 2009; 100:5340-7. [PMID: 19570674 DOI: 10.1016/j.biortech.2009.03.087] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2008] [Revised: 03/12/2009] [Accepted: 03/14/2009] [Indexed: 05/28/2023]
Abstract
The objectives of the present study were to assess how the stability of the emulsion recovered from aqueous extraction processing of soybeans was affected by characteristics of the starting material and extraction and demulsification conditions. Adding endopeptidase Protex 6L during enzyme-assisted aqueous extraction processing (EAEP) of extruded soybean flakes was vital to obtaining emulsions that were easily demulsified with enzymes. Adding salt (up to 1.5 mM NaCl or MgCl(2)) during extraction and storing extruded flakes before extraction at 4 and 30 degrees C for up to 3 months did not affect the stabilities of emulsions recovered from EAEP of soy flour, flakes and extruded flakes. After demulsification, highest free oil yield was obtained with EAEP of extruded flakes, followed by flour and then flakes. The same protease used for the extraction step was used to demulsify the EAEP cream emulsion from extruded full-fat soy flakes at concentrations ranging from 0.03% to 2.50% w/w, incubation times ranging from 2 to 90 min, and temperatures of 25, 50 or 65 degrees C. Highest free oil recoveries were achieved at high enzyme concentrations, mild temperatures, and short incubation times. Both the nature of enzyme (i.e., protease and phospholipase), added alone or as a cocktail, concentration of enzymes (0.5% vs. 2.5%) and incubation time (1 vs. 3 h), use during the extraction step, and nature of enzyme added for demulsifying affected free oil yield. The free oil recovered from EAEP of extruded flakes contained less phosphorus compared with conventional hexane-extracted oil. The present study identified conditions rendering the emulsion less stable, which is critical to increasing free oil yield recovered during EAEP of soybeans, an environmentally friendly alternative processing method to hexane extraction.
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Affiliation(s)
- S Jung
- Department of Food Science and Human Nutrition, Center for Crops Utilization Research, Iowa State University, Ames, IA 50011-1061, USA.
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67
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68
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Chabrand RM, Glatz CE. Destabilization of the emulsion formed during the enzyme-assisted aqueous extraction of oil from soybean flour. Enzyme Microb Technol 2009. [DOI: 10.1016/j.enzmictec.2009.03.008] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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69
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Jung S, Mahfuz A, Maurer D. Structure, Protein Interactions and In Vitro Protease Accessibility of Extruded and Pressurized Full‐Fat Soybean Flakes. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1371-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Stephanie Jung
- Department of Food Science and Human Nutrition, Center for Crops Utilization ResearchIowa State University AmesIA50010‐1061USA
| | - Abdullah Mahfuz
- Department of Food Science and Human Nutrition, Center for Crops Utilization ResearchIowa State University AmesIA50010‐1061USA
| | - Devin Maurer
- Department of Food Science and Human Nutrition, Center for Crops Utilization ResearchIowa State University AmesIA50010‐1061USA
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70
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de Moura JMLN, Campbell K, Mahfuz A, Jung S, Glatz CE, Johnson L. Enzyme-Assisted Aqueous Extraction of Oil and Protein from Soybeans and Cream De-emulsification. J AM OIL CHEM SOC 2008. [DOI: 10.1007/s11746-008-1282-2] [Citation(s) in RCA: 92] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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