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Czerwonka M, Białek A, Bobrowska-Korczak B. A Novel Method for the Determination of Squalene, Cholesterol and Their Oxidation Products in Food of Animal Origin by GC-TOF/MS. Int J Mol Sci 2024; 25:2807. [PMID: 38474053 DOI: 10.3390/ijms25052807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 02/26/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
Cholesterol present in food of animal origin is a precursor of oxysterols (COPs), whose high intake through diet can be associated with health implications. Evaluation of the content of these contaminants in food is associated with many analytical problems. This work presents a GC-TOF/MS method for the simultaneous determination of squalene, cholesterol and seven COPs (7-ketocholesterol, 7α-hydroxycholesterol, 7β-hydroxycholesterol, 25-hydroxycholesterol, 5,6α-epoxycholesterol, 5,6β-epoxycholesterol, cholestanetriol). The sample preparation procedure includes such steps as saponification, extraction and silylation. The method is characterized by high sensitivity (limit of quantification, 0.02-0.25 ng mL-1 for instrument, 30-375 μg kg of sample), repeatability (RSD 2.3-6.2%) and a wide linearity range for each tested compound. The method has been tested on eight different animal-origin products. The COP to cholesterol content ratio in most products is about 1%, but the profile of cholesterol derivatives differs widely (α = 0.01). In all the samples, 7-ketocholesterol is the dominant oxysterol, accounting for 31-67% of the total COPs level. The levels of the other COPs range between 0% and 21%. In none of the examined products are cholestanetriol and 25-hydroxycholesterol present. The amount of squalene, which potentially may inhibit the formation of COPs in food, ranges from 2 to 57 mg kg-1.
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Affiliation(s)
- Małgorzata Czerwonka
- Department of Toxicology and Food Science, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland
- School of Health and Medical Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01-043 Warsaw, Poland
| | - Agnieszka Białek
- School of Health and Medical Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01-043 Warsaw, Poland
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Instytucka 3, 05-110 Jabłonna, Poland
| | - Barbara Bobrowska-Korczak
- Department of Toxicology and Food Science, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland
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PT E, H Y, Y A, A A, J SN. A qualitative study among youth in Malaysia: What drives the purchase of roasted chicken products by young people seeking a better quality of life? Heliyon 2023; 9:e15819. [PMID: 37215784 PMCID: PMC10192763 DOI: 10.1016/j.heliyon.2023.e15819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 02/13/2023] [Accepted: 04/21/2023] [Indexed: 05/24/2023] Open
Abstract
This study was aimed to assess internal and external factors related to youths' consumption behavior towards roasted chicken products. Qualitative interview was conducted with 30 selected respondents aged 15-20, 21-25 and 26 to 30 from a university and two high schools at Serdang, Selangor. An audio recorder was used to gather qualitative data over two months. A thematic content analysis was applied to identify the needed information, comprising of transcription, coding and theme development. Results disclosed that respondents in this study implied physiological attributes (delicious, tastiness, crispy texture, good flavour, brown colour, smoky aroma, own eating preference), personality attributes (availability, good hygiene, health concern), reference groups (friends, family members) and culture (family lifestyle, early life feeding behaviour) as significant factors that drive their purchase of roasted chicken products. This study's results also disclosed that the most prioritized factors were brown colour, health concern, friends and family lifestyle. The results of this study further identify physiological and personality attributes as internal factors, and reference groups and culture as external factors. Hence, this study concluded that internal factors (physiological, personality) and external factors (reference groups, culture) as essential factors in influencing youths' purchase of roasted chicken products. Thus, this study's outcome is beneficial for the vendors to boost their sales as well as promoting better ways of selecting foods to reduce the risk of non-communicable diseases amongst the youth in Malaysia.
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Affiliation(s)
- Enthira PT
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Yusnita H
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Azizulyadi Y
- Faculty of Business, Economics and Social Development, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Asma' A
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Siti Nur'afifah J
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
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3
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Jebali A, Sanchez MR, Hanschen ER, Starkenburg SR, Corcoran AA. Trait drift in microalgae and applications for strain improvement. Biotechnol Adv 2022; 60:108034. [PMID: 36089253 DOI: 10.1016/j.biotechadv.2022.108034] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 08/06/2022] [Accepted: 09/05/2022] [Indexed: 11/29/2022]
Abstract
Microalgae are increasingly used to generate a wide range of commercial products, and there is growing evidence that microalgae-based products can be produced sustainably. However, industrial production of microalgal biomass is not as developed as other biomanufacturing platform technologies. In addition, results of bench-scale research often fail to translate to large-scale or mass production systems. This disconnect may result from trait drift and evolution occurring, through time, in response to unique drivers in each environment, such as cultivation regimes, weather, and pests. Moreover, outdoor and indoor cultivation of microalgae has the potential to impose negative selection pressures, which makes the maintenance of desired traits a challenge. In this context, this review sheds the light on our current understanding of trait drift and evolution in microalgae. We delineate the basics of phenotype plasticity and evolution, with a focus on how microalgae respond under various conditions. In addition, we review techniques that exploit phenotypic plasticity and evolution for strain improvement in view of industrial commercial applications, highlighting associated advantages and shortcomings. Finally, we suggest future research directions and recommendations to overcome unwanted trait drift and evolution in microalgae cultivation.
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Affiliation(s)
- Ahlem Jebali
- New Mexico Consortium, 4200 W. Jemez Road, Los Alamos, NM 87544, USA.
| | - Monica R Sanchez
- Los Alamos National Laboratory, P.O. Box 1663, Los Alamos, NM 87545, USA
| | - Erik R Hanschen
- Los Alamos National Laboratory, P.O. Box 1663, Los Alamos, NM 87545, USA
| | | | - Alina A Corcoran
- New Mexico Consortium, 4200 W. Jemez Road, Los Alamos, NM 87544, USA
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4
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Yarkent Ç, Oncel SS. Recent Progress in Microalgal Squalene Production and Its Cosmetic Application. BIOTECHNOL BIOPROC E 2022; 27:295-305. [PMID: 35789811 PMCID: PMC9244377 DOI: 10.1007/s12257-021-0355-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/13/2021] [Accepted: 12/15/2021] [Indexed: 11/26/2022]
Abstract
Squalene, [oxidized form squalane] is a terpenoid with biological activity that produced by animals and plants. In the human body, a significant excretion named as sebum includes squalene in 12 percent. This bioactive compound shows anti-inflammatory, detoxifying, moisturizing and antioxidant effects on the human body. In addition to having these properties, it is known that squalene production decreases as less sebum is produced with age. Because of that, the need for supplementation of squalene through products has arisen. As a result, squalene production has been drawn attention due to its many application possibilities by cosmetic, cosmeceutical and pharmaceutical fields. At this point, approximately 3,000 of sharks, the major and the most popular source of squalene must be killed to obtain 1 ton of squalene. These animals are on the verge of extinction. This situation has caused to focus on finding microalgae strains, which are sustainable producers of squalene as alternative to sharks. This review paper summarizes the recent progresses in the topic of squalene. For this purpose, it contains information on squalene producers, microalgal squalene production and cosmetic evaluation of squalene.
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Affiliation(s)
- Çağla Yarkent
- Department of Bioengineering, Faculty of Engineering, University of Ege, Bornova, 35100 Izmir, Turkey
| | - Suphi S. Oncel
- Department of Bioengineering, Faculty of Engineering, University of Ege, Bornova, 35100 Izmir, Turkey
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Xu C, Zhang S, Sun B, Xie P, Liu X, Chang L, Lu F, Zhang S. Dietary Supplementation with Microalgae ( Schizochytrium sp.) Improves the Antioxidant Status, Fatty Acids Profiles and Volatile Compounds of Beef. Animals (Basel) 2021; 11:ani11123517. [PMID: 34944292 PMCID: PMC8697940 DOI: 10.3390/ani11123517] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/16/2021] [Accepted: 12/07/2021] [Indexed: 02/07/2023] Open
Abstract
The purpose of this study was to evaluate the effects of dietary supplementation with microalgae (Schizochytrium sp.) containing docosahexaenoic acid (DHA) on the antioxidant enzyme activity, physicochemical quality, fatty acid composition and volatile compounds of beef meat. Eighteen male Qaidamford cattle were randomly allocated into three treatments (n = 6): no micro-algae supplementation (Control group, C), 100 g microalgae supplementation per bull per day (FD1), and 200 g microalgae supplementation per bull per day (FD2), and fed for 49 days before slaughter. The results showed that, compared with the C group, the addition of DHA-rich microalgae to the diet could significantly increase the total antioxidant capacity (T-AOC) in meat. In the FD2 group, it was found that the concentration of glutathione peroxidase (GSH-Px) was significantly higher than that of the control group (p < 0.05). DHA-rich microalgae supplementation increased polyunsaturated fatty acid (PUFA), eicosapentaenoic acid (EPA; C20:5 n-6), DHA, EPA + DHA, and n-3 PUFA and reduced n-6:n-3 fatty acid ratio. Twenty-four volatile compounds identified in beef were mainly aldehydes, alcohols and ketones from the fingerprints. The contents of short-chain fatty aldehydes, 1-octen-3-ol and 2-pentylfuran, were higher in the FD2 group than in the other two groups. The microalgae diet improved the sensory attribute score of beef. The results demonstrated that dietary supplementation of DHA-rich microalgae improved the antioxidant status, increased the deposition of DHA and enhanced the characteristic flavor of beef.
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Affiliation(s)
- Chenchen Xu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.X.); (B.S.); (P.X.); (X.L.)
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China
| | - Shou Zhang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China; (S.Z.); (L.C.); (F.L.)
| | - Baozhong Sun
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.X.); (B.S.); (P.X.); (X.L.)
| | - Peng Xie
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.X.); (B.S.); (P.X.); (X.L.)
| | - Xiaochang Liu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.X.); (B.S.); (P.X.); (X.L.)
| | - Lan Chang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China; (S.Z.); (L.C.); (F.L.)
| | - Fushan Lu
- College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China; (S.Z.); (L.C.); (F.L.)
| | - Songshan Zhang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.X.); (B.S.); (P.X.); (X.L.)
- Correspondence:
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Baéza E, Guillier L, Petracci M. Review: Production factors affecting poultry carcass and meat quality attributes. Animal 2021; 16 Suppl 1:100331. [PMID: 34419417 DOI: 10.1016/j.animal.2021.100331] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 01/26/2021] [Accepted: 01/28/2021] [Indexed: 12/16/2022] Open
Abstract
Poultry meat mainly comes from standard production system using high growth rate strains reared under indoor intensive conditions. However, it is possible to find also different alternative systems using outdoor extensive rearing conditions and slow-growing lines. These different production systems can affect carcass and meat quality. In this review, quality has been broken down into six properties: commercial, organoleptic, nutritional, technological, sanitary and image, the latter covering the ethical, cultural and environmental dimensions associated with the way the meat is produced, as well as its origin and being particularly valued in many quality labels. The quality of meat is built and can deteriorate along the continuum from the conception of the animal to the fork. Our review details the different factors implicated in the determinism of poultry meat properties and pinpoints critical periods, such as the preslaughter and slaughter periods, and key factors, such as the feeding regimen, via its direct effect on the fatty acid profile, the antioxidant and volatile compound contents, and indirect effects mediated via the growth rate of the bird. Our review also highlights potential antagonisms between different dimensions of quality. The genetic selection for breast meat yield, for example, has been effective in producing carcasses with higher meat yield, but resulting since a decade in the increased occurrence of quality defects and myopathies (white striping, wooden breast, spaghetti meat and deep pectoral disease). Outdoor access has positive effects on the image and nutritional properties (through its effect on the fatty acid profile of meat lipids), but it increases the exposition risk to environmental contaminants and pathologies (parasites, virus, bacteria); it also increases the variability in meat quality linked to the variability of animal performance and slaughter age. The orientation towards more agro-ecological low-input farming systems may present benefits for the image and nutritional properties, but also risks for the commercial (low carcass weight and low breast yield, irregularity in supply), organoleptic (stronger flavour, less tender and darker colour of the meat) and in terms of variability of the different properties that constitute quality. Efforts should be made in the future to better take into account the various dimensions of quality, in consumer information, payment to farmers and genetic selection.
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Affiliation(s)
- E Baéza
- INRAE, Université de Tours, UMR BOA, F-37380 Nouzilly, France.
| | - L Guillier
- Agence nationale de sécurité de l'alimentation, de l'environnement et du travail (ANSES), Direction de l'évaluation des risques, F-94700 Maisons-Alfort, France
| | - M Petracci
- Department of Agricultural and Food Sciences, University of Bologna, 47522 Cesena, Italy
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7
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Ansari FA, Guldhe A, Gupta SK, Rawat I, Bux F. Improving the feasibility of aquaculture feed by using microalgae. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:43234-43257. [PMID: 34173144 DOI: 10.1007/s11356-021-14989-x] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Accepted: 06/15/2021] [Indexed: 06/13/2023]
Abstract
The aquaculture industry is an efficient edible protein producer and grows faster than any other food sector. Therefore, it requires enormous amounts of fish feed. Fish feed directly affects the quality of produced fish, potential health benefits, and cost. Fish meal (FM), fis oil (FO), and plant-based supplements, predominantly used in fish feed, face challenges of low availability, low nutritional value, and high cost. The cost associated with aquaculture feed represents 40-75% of aquaculture production cost and one of the key market drivers for the thriving aquaculture industry. Microalgae are a primary producer in aquatic food chains. Microalgae are expanding continuously in renewable energy, pharmaceutical pigment, wastewater treatment, food, and feed industries. Major components of microalgal biomass are proteins with essential amino acids, lipids with polyunsaturated fatty acids (PUFA), carbohydrates, pigments, and other bioactive compounds. Thus, microalgae can be used as an essential, viable, and alternative feed ingredient in aquaculture feed. In recent times, live algae culture, whole algae, and lipid-extracted algae (LEA) have been tested in fish feed for growth, physiological activity, and nutritional value. The present review discusses the potential application of microalgae in aquaculture feed, its mode of application, nutritional value, and possible replacement of conventional feed ingredients, and disadvantages of plant-based feed. The review also focuses on integrated processes such as algae cultivation in aquaculture wastewater, aquaponics systems, challenges, and future prospects of using microalgae in the aquafeed industry.
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Affiliation(s)
- Faiz Ahmad Ansari
- Institute for Water and Wastewater Technology, Durban University of Technology, P O Box1334, Durban, 4000, South Africa
| | - Abhishek Guldhe
- Amity Institute of Biotechnology, Amity University, Mumbai, India
| | - Sanjay Kumar Gupta
- Environmental Engineering, Department of Civil Engineering, Indian Institute of Technology, Delhi, India
| | - Ismail Rawat
- Institute for Water and Wastewater Technology, Durban University of Technology, P O Box1334, Durban, 4000, South Africa
| | - Faizal Bux
- Institute for Water and Wastewater Technology, Durban University of Technology, P O Box1334, Durban, 4000, South Africa.
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8
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9
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Ramay MS, Yalçın S. Effects of supplemental pine needles powder (Pinus brutia) on growth performance, breast meat composition, and antioxidant status in broilers fed linseed oil-based diets. Poult Sci 2020; 99:479-486. [PMID: 32416833 PMCID: PMC7587846 DOI: 10.3382/ps/pez542] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Accepted: 09/09/2019] [Indexed: 12/04/2022] Open
Abstract
This study was proposed to examine the effects of pine needles powder (Pinus brutia) supplementation on growth performance, breast meat composition, and antioxidant status in broilers fed linseed oil-based diets. For this purpose, a total of 210, Ross-308 1-day-old male broiler chicks were allocated to 5 experimental groups each containing 42 birds. Broilers were fed a linseed oil-based basal diet supplemented with 0% (control), 0.25% (P1), 0.50% (P2), 0.75% (P3), and 1% (P4) pine needles powder. During the 42-D feeding period, no significant differences were observed between experimental groups for body weight gain, feed intake, and feed conversion ratio; however, carcass yield was increased linearly with pine needles powder supplementation. No marked changes in the breast meat chemical composition were observed among experimental groups. Supplemental pine needles powder linearly decreased the malondialdehyde concentration in breast meat and liver tissues; however, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of breast meat samples remained unaffected. No significant variation was observed among experimental groups for superoxide dismutase enzyme activity in blood erythrocyte lysates, but blood serum total oxidation status tended to decrease with pine needles powder supplementation. In conclusion, results suggested that pine needles powder supplementation to broiler diets could be a viable option to improve the animal antioxidant status and meat oxidative stability; however, supplementation of Pinus brutia needles powder up to 1% into broiler diets was not sufficient to efficiently curb the fat-induced oxidation in meat. Further investigation is needed to determine the full antioxidant potential of pine needles powder supplementation in poultry by comparing different pine species, evaluating the bioavailability of their active compounds and determining most effective dietary concentration for broiler meat production without any adverse effects.
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Affiliation(s)
- M Shazaib Ramay
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Ankara University, Ankara 06110, Turkey.
| | - Sakine Yalçın
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Ankara University, Ankara 06110, Turkey
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10
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Yang C, Hao R, Du X, Deng Y, Sun R, Wang Q. Metabolomics Responses of Pearl Oysters ( Pinctada fucata martensii) Fed a Formulated Diet Indoors and Cultured With Natural Diet Outdoors. Front Physiol 2018; 9:944. [PMID: 30072917 PMCID: PMC6060569 DOI: 10.3389/fphys.2018.00944] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Accepted: 06/28/2018] [Indexed: 12/26/2022] Open
Abstract
Natural disasters and environmental pollution are the main problems in traditional offshore cultivation. While culturing pearl oysters through industrial farming can avoid these problems, food availability in this case is limited. This study compares the metabolomics responses of pearl oysters, Pinctada fucata martensii, fed a formulated diet indoors with those of oysters cultured with natural diet outdoors by using a gas chromatography time-of-flight mass spectrometry (GC-TOF/MS)-based metabolomics approach. The animals were divided into two groups as follows: the experimental group (EG) was fed a formulated diet indoors and the control group (CG) was cultured with natural diet outdoors. After 45 days of feeding, the survival rate of EG was significantly higher than that of CG. The absolute growth rate (AGR) of the total weight of EG did not significantly differ from that of CG, but the AGRs of the shell length, shell height, and shell width of CG were significantly higher than those of EG. EG showed significantly higher amylase activities than CG, and the hexokinase and glucose-6-phosphate isomerase concentrations of the former were significantly lower than those of the latter. Metabolomics revealed 125 metabolites via mass spectrum matching with a spectral similarity value > 700 in the hepatopancreas, and 48 metabolites were considered to be significantly different between groups (VIP > 1 and P < 0.05). Pathway analysis results indicated that these significantly different metabolites were involved in 34 pathways. Further integrated key metabolic pathway analysis showed that, compared with CG, EG had lower capabilities for cysteine and methionine metabolism, sulfur metabolism, and starch and sucrose metabolism. This study demonstrated that the formulated diet could be an excellent substitute for natural diet; however, its nutrients were insufficient. Effective strategies should be developed to enhance the utilization of formulated diets.
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Affiliation(s)
- Chuangye Yang
- Fisheries College, Guangdong Ocean University, Zhanjiang, China
| | - Ruijuan Hao
- Fisheries College, Guangdong Ocean University, Zhanjiang, China
| | - Xiaodong Du
- Fisheries College, Guangdong Ocean University, Zhanjiang, China.,Pearl Breeding and Processing Engineering Technology Research Centre of Guangdong Province, Zhanjiang, China
| | - Yuewen Deng
- Fisheries College, Guangdong Ocean University, Zhanjiang, China.,Pearl Breeding and Processing Engineering Technology Research Centre of Guangdong Province, Zhanjiang, China
| | - Ruijiao Sun
- Zhejiang Hengxing Food Co., Ltd., Jiaxing, China
| | - Qingheng Wang
- Fisheries College, Guangdong Ocean University, Zhanjiang, China.,Pearl Breeding and Processing Engineering Technology Research Centre of Guangdong Province, Zhanjiang, China
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11
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Abstract
The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA and trans fatty acid (TFA) content and enrichment of n-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.
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Jha D, Jain V, Sharma B, Kant A, Garlapati VK. Microalgae-based Pharmaceuticals and Nutraceuticals: An Emerging Field with Immense Market Potential. CHEMBIOENG REVIEWS 2017. [DOI: 10.1002/cben.201600023] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Durga Jha
- Jaypee University of Information Technology; Department of Biotechnology and Bioinformatics; 173 234 Waknaghat, Himachal Pradesh India
| | - Vishakha Jain
- Jaypee University of Information Technology; Department of Biotechnology and Bioinformatics; 173 234 Waknaghat, Himachal Pradesh India
| | - Brinda Sharma
- Jaypee University of Information Technology; Department of Biotechnology and Bioinformatics; 173 234 Waknaghat, Himachal Pradesh India
| | - Anil Kant
- Jaypee University of Information Technology; Department of Biotechnology and Bioinformatics; 173 234 Waknaghat, Himachal Pradesh India
| | - Vijay Kumar Garlapati
- Jaypee University of Information Technology; Department of Biotechnology and Bioinformatics; 173 234 Waknaghat, Himachal Pradesh India
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13
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Gatrell SK, Kim J, Derksen TJ, O'Neil EV, Lei XG. Creating ω-3 Fatty-Acid-Enriched Chicken Using Defatted Green Microalgal Biomass. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9315-9322. [PMID: 26395320 DOI: 10.1021/acs.jafc.5b03137] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This study was to create an ω-3 (n-3) fatty-acid-enriched chicken product using defatted green microalgae (DGA, Nannochloropsis oceanica) biomass out of biofuel research. Hatching Ross broiler chicks were fed a corn-soybean meal diet containing 0 (control), 2, 4, 8, or 16% DGA for 6 weeks (n = 6 cages/diet). The DGA inclusion resulted in a linear (p < 0.001) increase in total n-3 fatty acids, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) in plasma, liver, breast, and thigh at weeks 3 and 6. The increase in the breast EPA + DHA by the 16% DGA diet reached 60-fold (p < 0.0001) over the control. The 8 and 4% DGA diets elevated (p < 0.05) liver mRNA levels of Δ-9 (88%) and Δ-6 (96) desaturases. In conclusion, 8-16% of the DGA can be added in diets for broilers to produce a n-3 fatty-acid-enriched chicken meat.
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Affiliation(s)
- Stephanie K Gatrell
- Department of Animal Science, Cornell University , Ithaca, New York 14853, United States
| | - JongGun Kim
- Department of Animal Science, Cornell University , Ithaca, New York 14853, United States
| | - Theodore J Derksen
- Department of Animal Science, Cornell University , Ithaca, New York 14853, United States
| | - Eleanore V O'Neil
- Department of Animal Science, Cornell University , Ithaca, New York 14853, United States
| | - Xin Gen Lei
- Department of Animal Science, Cornell University , Ithaca, New York 14853, United States
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14
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Baeza E, Chartrin P, Lessire M, Meteau K, Chesneau G, Guillevic M, Mourot J. Is it possible to increase n-3 fatty acid content of meat without affecting its technological and/or sensory quality and the growing performance of chickens? Br Poult Sci 2015; 56:543-50. [PMID: 26148014 DOI: 10.1080/00071668.2015.1068428] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The aim of this study was to increase the content of n-3 fatty acids (FA) of meat without affecting its sensory and/or technological properties or the growth performance of chickens reared under standard conditions. Male chickens, Ross 308, were distributed into 5 groups corresponding to 5 different diets for the growing and finishing periods: control (T), containing extruded linseeds exhibiting high concentration of fibre (ELHF), extruded linseeds exhibiting low concentration of fibre (ELLF), microalgae, or an association of 75% ELLF and 25% MA (ELLF+MA). The diet containing microalgae induced a decrease in feed consumption without affecting growth rate. Chickens exhibited a lower feed conversion ratio than the other groups for the growing and finishing periods but also the whole rearing period. The use of linseeds in diets had no effect on the growth performance of chickens in comparison to the control group. The dietary enrichment with n-3 FA had few effects on carcass composition or the ultimate pH and colour of breast meat. The microalgae increased the meat susceptibility to oxidation. The lipid content of breast meat was not affected by the diets. The breast meat of chickens fed on diets containing linseeds and/or microalgae had greater n-3 FA content (2.4 to 3.9 times higher than group T). The linseeds and microalgae mainly increased the contents in linolenic acid and long chain n-3 FA, respectively. Dietary enrichment with n-3 FA had no effect on the sensory quality of fillets whereas the thighs of the MA group exhibited the lowest score for the flavour "chicken" and the greatest score for the flavour "abnormal" corresponding to a fish flavour.
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Affiliation(s)
- E Baeza
- a INRA, UR 83 Recherches Avicoles , F-37380 Nouzilly , France
| | - P Chartrin
- a INRA, UR 83 Recherches Avicoles , F-37380 Nouzilly , France
| | - M Lessire
- a INRA, UR 83 Recherches Avicoles , F-37380 Nouzilly , France
| | - K Meteau
- b INRA, UE 1206 Elevage Alternatif et Santé des Monogastriques, Domaine du Magneraud , F-17700 Saint-Pierre d'Amilly , France
| | - G Chesneau
- c Valorex, La Messayais , F-35210 Combourtillé , France
| | - M Guillevic
- c Valorex, La Messayais , F-35210 Combourtillé , France
| | - J Mourot
- d INRA, UMR 1348 PEGASE , F-35590 Saint-Gilles , France
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Gatrell S, Lum K, Kim J, Lei XG. Nonruminant Nutrition Symposium: Potential of defatted microalgae from the biofuel industry as an ingredient to replace corn and soybean meal in swine and poultry diets. J Anim Sci 2014; 92:1306-14. [PMID: 24496842 DOI: 10.2527/jas.2013-7250] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
While feeding food-producing animals with microalgae was investigated several decades ago, this research has been reactivated by the recent exploration of microalgae as the third generation of feedstocks for biofuel production. Because the resultant defatted biomass contains high levels of protein and other nutrients, it may replace a portion of corn and soybean meal in animal diets. Our laboratory has acquired 4 types of full-fat and defatted microalgal biomass from biofuel production research (Cellana, Kailua-Kona, HI) that contain 13.9 to 38.2% crude protein and 1.5 to 9.3% crude fat. This review summarizes the safety and efficacy of supplementing 2 types of the biomass at 7.5 to 15% in the diets of weanling pigs, broiler chicks, and laying hens. Based on their responses of growth performance, egg production and quality, plasma and tissue biochemical indicators, and/or fecal chemical composition, all 3 types of animals were able to tolerate the microalgal biomass incorporation into their diets at 7.5% (on as-fed basis). Holistic analysis is also provided to explore the global potential of using the defatted microalgal biomass as a new feed ingredient in offsetting the biofuel production cost, reducing the dependence on staple crops such as corn and soybeans, decreasing greenhouse gas production of animal agriculture, and developing health value-added animal products.
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Affiliation(s)
- S Gatrell
- Department of Animal Science, Cornell University, Ithaca, NY 14853
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16
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Semi-preparative supercritical chromatography scale plant for polyunsaturated fatty acids purification. J Supercrit Fluids 2013. [DOI: 10.1016/j.supflu.2012.11.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Zotos A, Kotaras A, Mikras E. Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality. FOOD SCI TECHNOL INT 2012; 19:11-23. [DOI: 10.1177/1082013212442179] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Quality changes due to oven-baking of sardine for 20, 40, 50 and 60 min and due to deep frying of anchovy for 2, 3, 4 and 5 min in olive and sunflower oil were studied. Linear increase in total losses with the time of processing was observed. A linear inverse relationship was observed between moisture/lipid and moisture/protein due to time of baking of sardines and time of frying of anchovies (wet matter). However, no changes were detected in sardine samples due to time of baking (dry matter), while a reduction in proteins and ash followed by an increase in lipids was detected in fried anchovies due to time of frying (dry matter). The fatty acid profiles indicated that a rich in EPA + DHA (33.16%) and in ω-3/ω-6 ratio (9.40) baked sardines can be produced in 20 min at 200 °C. The fatty acid profiles of fried anchovies tremendously changed, indicating entirely different products. Olive oil is probably a better medium to fry fish products, since either the two beneficial fatty acids (EPA and DHA) detected at higher concentrations in anchovies fried in olive oil or the ω-3/ω-6 ratio remained at higher values (0.71–2.56). An increase of cholesterol and squalene content with increasing the time of baking was detected in sardine samples, probably due to decline of moisture content. On the contrary, cholesterol significantly reduced due to frying of anchovy in olive oil. Simultaneously squalene concentration significantly and linearly increased, from 3.87 mg/100 g in the unprocessed anchovies to 73.25 mg/100 g in the samples fried for 5 min, indicating its existence at beneficial levels, besides low cholesterol concentration detected in fried olive oil and squalene concentration gradually and linearly decreased, confirming the absorption from the anchovy samples. Similar was the changes of cholesterol and squalene in anchovies samples fried in sunflower oil.
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Affiliation(s)
- Anastasios Zotos
- Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology, School of Food Technology and Nutrition, Alexander Technological Educational Institute, Thessaloniki, Greece
| | - Akylas Kotaras
- Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology, School of Food Technology and Nutrition, Alexander Technological Educational Institute, Thessaloniki, Greece
| | - Emmanouil Mikras
- Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology, School of Food Technology and Nutrition, Alexander Technological Educational Institute, Thessaloniki, Greece
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Ghanbari R, Anwar F, Alkharfy KM, Gilani AH, Saari N. Valuable nutrients and functional bioactives in different parts of olive (Olea europaea L.)-a review. Int J Mol Sci 2012; 13:3291-3340. [PMID: 22489153 PMCID: PMC3317714 DOI: 10.3390/ijms13033291] [Citation(s) in RCA: 284] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2011] [Revised: 02/13/2012] [Accepted: 02/16/2012] [Indexed: 02/05/2023] Open
Abstract
The Olive tree (Olea europaea L.), a native of the Mediterranean basin and parts of Asia, is now widely cultivated in many other parts of the world for production of olive oil and table olives. Olive is a rich source of valuable nutrients and bioactives of medicinal and therapeutic interest. Olive fruit contains appreciable concentration, 1-3% of fresh pulp weight, of hydrophilic (phenolic acids, phenolic alchohols, flavonoids and secoiridoids) and lipophilic (cresols) phenolic compounds that are known to possess multiple biological activities such as antioxidant, anticarcinogenic, antiinflammatory, antimicrobial, antihypertensive, antidyslipidemic, cardiotonic, laxative, and antiplatelet. Other important compounds present in olive fruit are pectin, organic acids, and pigments. Virgin olive oil (VOO), extracted mechanically from the fruit, is also very popular for its nutritive and health-promoting potential, especially against cardiovascular disorders due to the presence of high levels of monounsaturates and other valuable minor components such as phenolics, phytosterols, tocopherols, carotenoids, chlorophyll and squalene. The cultivar, area of production, harvest time, and the processing techniques employed are some of the factors shown to influence the composition of olive fruit and olive oil. This review focuses comprehensively on the nutrients and high-value bioactives profile as well as medicinal and functional aspects of different parts of olives and its byproducts. Various factors affecting the composition of this food commodity of medicinal value are also discussed.
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Affiliation(s)
- Rahele Ghanbari
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; E-Mail:
| | - Farooq Anwar
- Department of Chemistry, University of Sargodha, Sargodha-40100, Pakistan
| | - Khalid M. Alkharfy
- Department of Clinical Pharmacy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia; E-Mail:
| | - Anwarul-Hassan Gilani
- Department of Clinical Pharmacy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia; E-Mail:
- Natural Products Research Division, Department of Biologicaland Biomedical Sciences, Aga Khan University Medical College, Karachi 74800, Pakistan; E-Mail:
| | - Nazamid Saari
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; E-Mail:
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Docosahexaenoic acid (DHA): an ancient nutrient for the modern human brain. Nutrients 2011; 3:529-54. [PMID: 22254110 PMCID: PMC3257695 DOI: 10.3390/nu3050529] [Citation(s) in RCA: 158] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2011] [Revised: 04/27/2011] [Accepted: 05/03/2011] [Indexed: 12/31/2022] Open
Abstract
Modern humans have evolved with a staple source of preformed docosahexaenoic acid (DHA) in the diet. An important turning point in human evolution was the discovery of high-quality, easily digested nutrients from coastal seafood and inland freshwater sources. Multi-generational exploitation of seafood by shore-based dwellers coincided with the rapid expansion of grey matter in the cerebral cortex, which characterizes the modern human brain. The DHA molecule has unique structural properties that appear to provide optimal conditions for a wide range of cell membrane functions. This has particular implications for grey matter, which is membrane-rich tissue. An important metabolic role for DHA has recently been identified as the precursor for resolvins and protectins. The rudimentary source of DHA is marine algae; therefore it is found concentrated in fish and marine oils. Unlike the photosynthetic cells in algae and higher plants, mammalian cells lack the specific enzymes required for the de novo synthesis of alpha-linolenic acid (ALA), the precursor for all omega-3 fatty acid syntheses. Endogenous synthesis of DHA from ALA in humans is much lower and more limited than previously assumed. The excessive consumption of omega-6 fatty acids in the modern Western diet further displaces DHA from membrane phospholipids. An emerging body of research is exploring a unique role for DHA in neurodevelopment and the prevention of neuropsychiatric and neurodegenerative disorders. DHA is increasingly being added back into the food supply as fish oil or algal oil supplementation.
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