Fatty acid and cholesterol profiles, hypocholesterolemic, atherogenic, and thrombogenic indices of broiler meat in the retail market

Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers

Fat greatly impacts the overall texture and flavor of pork belly. Twice-cooked pork bellies (TPB), typically boiled and sliced before "back to pot" being stir-fried, is a classic Sichuan cuisine among stir-fried dishes. In this study, the effects of substituting conventional pan-frying (PCV) with superheated steam (SHS) technology on the sensory, texture, microstructure and flavor of the fat layers were investigated. SHS was used as an alternative to boiling (120 °C for 15, 20, 25, and 30 min), and "back to pot" stir-frying was also by SHS. TPB precooked for 25 min (P25) with SHS performed better quality characteristics than PCV, with less collagen fiber disruption and lipid droplet area, resulting in a lower hardness and higher shear force. Besides, the low-oxygen environment of SHS retarded the lipid peroxidation, showing a significantly lower MDA content than PCV. Differently, PCV exhibited more grassy and fatty flavors, while P25 exhibited a unique aroma of fruity and creamy due to its higher UFA/SFA ratios in the pre-cooking stage. Overall, the sensory scores of P25 were comparable to those of PCV (with no significant difference), revealing that SHS is expected to be applied to the industrial production of stir-fried dishes.

Lyophilized Avocado Paste Improves Corn Chips' Nutritional Properties and Sensory Acceptability

Avocado paste (AP) is an industrial byproduct and a potential source of bioactive compounds, so there is great interest in its valorization. The objective of the present study was to evaluate the effects of adding AP to corn chips regarding their nutritional profile and sensory acceptability. Three AP-supplemented corn chip samples were prepared (C-2%, C-6%, and C-10%), along with a control chip (C), whose total phenolics, flavonoids, antioxidant capacity, proximate composition, minerals, fatty acids, and sensory acceptability were evaluated. Regarding the content of phenolic compounds and flavonoids, significant increases were found between all samples (p < 0.05), particularly between C and C-10% (from 0.93 to 3.56 mg GAE/g dw and 1.17 to 6.61 mg QE/g dw, respectively). Their antioxidant capacity also increased significantly (p < 0.05) with all methods used (FRAP, DPPH, ORAC, and TEAC). Regarding the sensory analysis, no significant differences were found (p > 0.05) between C and C-2% in the parameters of smell, color, flavor, and overall acceptability; however, the texture of C-2% was better evaluated. The C-2% sample also had the highest acceptability; 82% of the participants mentioned that they would buy the C-2%, higher than the rest of the samples. These results suggest the feasibility of adding 2% AP as a strategy to improve the nutritional properties of corn chips without compromising their sensory acceptability; therefore, AP may be used as a food ingredient.

Effects of Dietary Hempseed or Camelina Cakes on Fatty Acid Composition of Quail Meat

The purpose of the study was to investigate the effects of dietary hempseed or camelina cakes on the fatty acid profiles of intramuscular fat in quail. A total of 189 one-day-old quail were allocated to three dietary treatment groups. The diet of the control (C) group was supplemented with 10% rapeseed cake, whereas the rapeseed in experimental 1 (HE) and experimental 2 (CA) groups was replaced by, respectively, hempseed cake and camelina cake in the same proportions. The length of the study was 42 days. Dietary enrichment with camelina cake increased the α-linolenic fatty acid (ALA) content in the meat of CA group 2.5 times (p < 0.01). The muscle tissues of CA contained 3.4-3 times more eicosapentaenoic acid (p < 0.01), 1.2 times more docosapentaenoic acid (p < 0.05-p < 0.01) and 1.3 times more docosahexaenoic acid (p < 0.01) and, thus, demonstrated the increase in total long chain (LC) n-3 polyunsaturated fatty acids (PUFA) (p < 0.01) and total n-3 PUFA (p < 0.01) compared with the C group. The ALA and total n-3 PUFA content in the breast and leg meat of HE-treated quail were, respectively, 1.3 and 1.1 times higher (p < 0.01) than in the C group but the accumulation was lower compared to the CA group. The content of γ-linolenic acid was found to be 1.21-1.31 times higher in HE quail meat (p < 0.01). However, hempseed cake supplementation had a negative effect on growth performance. The supplementation of quail feed with camelina or hempseed cakes resulted in the production of healthy meat with an increased n-3 PUFA content.

Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (Meleagris g. gallopavo) as influenced by sex

The aim of the study was to compare carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (Meleagris g. gallopavo) as influenced by sex. For this, slaughter weight and carcass characteristics of male (n = 8 ) and female (n = 8 ) guajolotes raised traditionally under extensive systems with similar housing and feeding conditions were recorded. Also, physical characteristics, proximate composition, the fatty acid profile, and sensory attributes were determined in breast and leg meat using standard procedures. The results showed that males had higher (P < 0.001 ) slaughter weight, hot and cold carcass weights, and dressing percentage, as well as carcass part weights, while females had higher (P < 0.001 ) abdominal fat weights than males. The lightness (L * ), yellowness (b * ), and drip loss values of breast meat, as well as redness (a * ) and water-holding capacity values of leg meat, were significantly (P < 0.05 ) influenced by sex. Male breast meat had higher (P < 0.05 ) moisture content, crude protein, erucic acid (C22:1n9), ∑  MUFAs (total monounsaturated fatty acids), ∑  UFAs (unsaturated fatty acids), ∑  DFAs (desirable fatty acids), ∑  UFA /  ∑  SFA (total saturated fatty acid) ratio, ∑  PUFA (total polyunsaturated fatty acid) /  ∑  SFA ratio, and chewiness scores than females. Likewise, leg meat from males showed higher (P < 0.05 ) ash content, myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1n9c), palmitoleic acid (C16:1n7), ∑  SFAs, ∑  OFAs (odd fatty acids), thrombogenic index, and atherogenic index, whereas females had high fat content. In conclusion, it would be suggested that, from a nutritional point of view, the meat from male guajolotes was preferable to the meat from females.

Fatty Acid Profile and Lipid Quality Indexes of the Meat and Backfat from Porkers Supplemented with EM Bokashi Probiotic

The study aimed to assess the effect of supplementation of pig diet with the Bokashi probiotic on the fatty acid profile of longissimus lumborum (LL) muscles and backfat. The research involved 120 hybrid pigs deriving from Naïma sows and P-76 boars. The experimental group's pigs received probiotics in their feed (containing Saccharomyces cerevisiae, Lactobacillus casei, and Lactobacillus plantarum). To analyze the fatty acid profile in intramuscular fat (IMF) of LL and backfat, 24 pig carcasses from the control group and 26 from the probiotic-supplemented group were randomly selected. Probiotic supplementation increased the Atherogenic Index, reduced the proportion of C20:4, and increased C12:0 and C18:2 n-6 in IMF LL, without affecting ΣSFA, ΣMUFA, and ΣPUFA. In backfat, probiotic supplementation decreased C18:1 and C18:2 n-6 proportion and increased C18:3 n-3, C20:3 n-6, and C20:4 n-6. These changes resulted in significantly higher ΣMUFA, ΣPUFA, PUFA Σn-3/Σn-6, and lower Saturation Index (SI). From a consumer health and technological point of view, probiotic supplementation improved the lipid profile of backfat to a greater extent than LL muscle. Bokashi, at a dose of 3 g/kg of feed in the last stage of pig production, had no significant effect on the fatty acid profile of the meat.

Effect supplementation of black soldier fly larvae oil (Hermetia illucens L.) calcium salt on performance, blood biochemical profile, carcass characteristic, meat quality, and gene expression in fat metabolism broilers

This study evaluated the effect supplementation of black soldier fly larvae oil calcium salt (BSFLO-SCa) on performance, blood biochemical profile, carcass characteristic, meat quality, and gene expression in fat metabolism broiler chickens. A total of 280 male New Lohmann strain MB 202 broiler chicks (1-day-old) were randomly placed into 4 treatments, including a control group (T0) were fed basal diet and a basal diet supplemented with 1% (T1), 2% (T2), and 3% (T3) BSFLO-SCa. Each treatment consisted of 7 pens with 10 chickens each. Results showed that 1% BSFLO-SCa supplementation significantly reduced (P < 0.05) abdominal and meat fat, while gene expression on fat synthesis (FAS, ACC) was downregulated. Meat fatty acid profiles such as medium-chain fatty acid being dominant in lauric and myristic and monosaturated fatty acid significantly increased (P < 0.05). On the other hand, polyunsaturated fatty acid significantly decreased (P < 0.05). In addition, the other parameters did not affect by supplementation of 1% BSFLO-SCa. The addition starting from 2% significantly reduced (P < 0.05) performance and carcass characteristics. Blood biochemical profiles (HDL, protein, albumin) and meat qualities (protein, cholesterol, water-holding capacity, cooking losses, a* (redness), and b* (yellowness) values) were significantly increased (P < 0.05), while gene expression on fat oxidation (CPT-1) was upregulated. In conclusion, broiler chicken that received of 1% BSFL-SCa does not negatively affect growth performance and carcass characteristics but reduced fattening in broiler meat.

The heavy suckling lamb of Sarda dairy sheep and its crossbreed with Dorper rams: Performance, meat quality and consumer perceptions

The increase of meat production in dairy sheep farms, has been evaluated by the extension of the suckling period from the traditional 28 days to 75 days to obtain a new product, the heavy suckling lamb. Nineteen single-born Sarda (S) lambs (10 male, 9 female) and 20 single-born Dorper x Sarda (DS) lambs (9 male, 11 female), randomly selected from autumn lambing season, were fed exclusively with maternal milk until slaughtering at 20 ± 0.28 kg of body weight (BW, mean ± standard deviation, SD) and approximately 11 weeks of age. Body weight were recorded at birth and every 15 days until slaughter to estimate average daily gain (ADG). At slaughter, carcass measurements, pH and colour traits were recorded from the left side of the carcass. Proximate composition, fatty acid (FA) profile, cooking and drip losses were evaluated using the Longissimus thoracis et lumborum (LTL) muscle. In addition, Visual Panel Test (VPT) and Taste Panel Test (TPT) were performed. Experimental results evidenced that ADG did not differ between pure and crossbreed lambs and between sexes. The S lamb carcasses showed a higher fat content and rib fat thickness compared to that of crossbreed. No significant differences were found between genetic types and sex for colour and pH determinations, cooking and drip losses, whereas LTL fat of DS displayed a higher nutritional FA profile with higher content of 22:5n-3, 22:6n-3, branched-chain FA, and odd- and branched chain FA. No differences emerged during VPT and TPT, demonstrating that both DS and S lamb meats present no distinguishable visual and eating quality characteristics. The production of heavy suckling lambs from Sarda and Dorper crossbreed by the extension of suckling period appeared a promising strategy for producing meat of high quality, well appreciated by the consumers.

White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality

This study aimed to evaluate the effect of the chlorophyll-deficient microalgae mutants, honey (yellow) and white Chlorella vulgaris, (3%) on the nutritional, physicochemical, microbiological, and sensory characteristics of frankfurters. The presence of microalgae resulted in increased PUFA content and higher PUFA/SFA ratio, but lower n-6/n-3 ratio and lipid indices (P < 0.05). C. vulgaris inclusion in frankfurters increased (P < 0.05) Na, K, Ca, P, and Zn and improved the Na/K ratio, but lowered Mn, and in the case of white C. vulgaris, Cu content, compared to the control. The higher protein content decreased water release from emulsions elaborated with microalgae. White C. vulgaris inclusion decreased cohesiveness and springiness of the frankfurters. Due to the presence of pigment, microalgae inclusion led to a decrease in redness and an increase in yellowness of frankfurters. The presence of microalgae resulted in lower (P < 0.05) bacterial counts and did not affect TBARs during storage. The addition of microalgae in frankfurters produced acceptable sensory characteristics but resulted in lower scores compared to reference products.

Fatty Acid Indices and the Nutritional Properties of Karakul Sheep Meat

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

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

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

Impact of frozen storage on fatty acid profile in goose meat

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

Indigenous, Yellow-Feathered Chickens Body Measurements, Carcass Traits, and Meat Quality Depending on Marketable Age

Given an increasing trend in slaughter and chilling for the sale of chickens in China, it is important to determine the marketable age of chickens for chilled sales. This study determined the effects of two marketable ages on the body measurements, carcass traits, and meat quality of yellow-feathered chickens. A total of 360 healthy one-day-old male Xueshan chickens were raised in six pens (straw-covered floor, numbered 1 to 6) and treated in the same manner (free access to food and water) until day 100. Sixty chickens from pens numbered 1 to 3 and 4 to 6 were selected to determine the body measurements, carcass traits, and meat quality at two slaughter ages (90 and 100 days), respectively. One hundred-day-old chickens had a higher body slope, cockscomb, keel, shank lengths, and higher live and dressed weights (p < 0.05). The abdomen skin follicle density, a*(redness) and b*(yellowness) values were higher in 100-day-old chickens (p < 0.05), whereas the 90-day-old chickens were characterized by better spotted skin. For the breast muscle, pH, shear force, a*, moisture, and protein and intramuscular fat contents were lower; moreover, L*(lightness) and b* were higher in 90-day-old chickens. In leg muscles, the pH, shear force, L*, b* and collagen content were lower; furthermore, the a* and moisture contents were higher in 90-day-old chickens (p < 0.05). These findings indicate that two marketable ages both have pros and cons, but 90 days chickens perform better on carcass appearance, and producers can adjust the marketable age to meet needs of different consumers. This study provides a unique idea and theoretical reference for breeding and marketing yellow-feathered chickens.

Physical properties, chemical composition, and nutritional evaluation of common salad dressings

Salad dressings (SDs), a subcategory of flavored sauces with more than 20% fat content and less than 30% moisture content, is favored by consumers due to its delicacy. The physical properties, chemical composition and nutritional evaluation of common SDs on the Chinese market needs to be systematically investigated. This study compared the quality (physical properties, proximate composition, amino acids, fatty acids, and minerals) of six commercially available sweet SDs (SD1, SD2, SD3, SD4, SD5, and SD6) from the Chinese market. The results indicated that the water activity of six SDs was less than 0.60 (0.35-0.41), the moisture content was less than 65% (24.0-60.0%), and the crude fat content was between 23.25 and 64.15%. The essential amino acid index (EAAI) of SD3, SD1, SD2, and SD4 was greater than the FAO/WHO standard (EAAI = 75). Numerous fatty acids were detected, mainly linoleic and oleic acids; n-3 polyunsaturated fatty acids were ranged from 1,090 mg/100 g to 2,520 mg/100 g. In addition, SDs were rich in minerals such as Mg, Ca, and Fe and the atherogenic index and thrombogenic index were 0.03-0.09 and 0.77-0.91, respectively. In summary, this work helps to provide key nutritional information on the composition of common SDs. The availability of this data may help purchasers with different nutritional needs to make informed choices about the use of SD and encourage more moderate consumption of pre-packaged sauces.

Promoting and Updating Food Frequency Questionnaire Tool to Measure Food Consumption and Nutrient Intake Analysis

Background:

One of the problems that nutritionists have always faced in research projects is the analysis of food intake of the subjects. Various approaches have been proposed in which the use of food frequency is one of the most used in this field. Many tools have been proposed in this area that aim of present research is to update and optimize one of the most common forms mentioned above.

Method:

In this study, we attempted to update and optimize the 147-item common food frequency questionnaire using USDA database. Moreover, the values of dietary antioxidant profiles, lipid ratios, dietary fat quality, atherogenic and thrombogenic indices, amino acids, flavonoids, and other requirements are included in the above tool to meet nutrition research needs.

Results:

The re-analysis of the obtained data with USDA Bank showed no difference due to the similarity of the source of information and the accuracy of the above instrument was confirmed.

Conclusion:

Due to the applicability of this tool, it can be recommended to researchers to use the above tool. We hope to see the Iranian database in the coming years to optimize the above tools based on the Iranian bank.

Occurrence and patterns of nutritional traits and polycyclic aromatic hydrocarbons (PAHs) in sea cucumber (Holothuria polii) tissues: benefits and risk for human health

Objectives

The paper evaluated the benefit and risk for human health associated with consumption of sea cucumber H. polii from Italian coasts (Central Mediterranean Sea).

Materials and Methods

body wall-BW, internal tunic-ITu, muscle bands-MB, alimentary canal-AC, gonad-Gd and respiratory tree-RT of H. polii were analyzed for proximate composition. Moreover, aminoacids, fatty acids and polycyclic aromatic hydrocarbons (PAHs) were determined with HPLC UV/Vis, GC-FID and GC-MS, respectively.

Results

Differences in the contents of Total Aminoacids (TAA) occurred based on tissue and sex, with AC and MB of female and Gd of male showing higher contents (range 47.8 -60.2 g/kg ww). Glycine and glutamic acid were the most abundant. Polyunsaturated (PUFA) was the major class of fatty acids and Arachidonic and Eicosapentaenoic (EPA) acids were the predominant PUFA. n-3 PUFA showed higher content in Gd, AC and RT indicating a higher quality. A favorable n-3/n-6 in the range 1.04-1.67 was observed. PAHs showed values ranged from 23 to 207 µg/kg ww with the highest levels in Gd-AC tissues and the lower in BW. Benzo[a]Pyrene, the most toxic compound, was detected in all tissues, of both sexes, at levels of 1.5-18 µg/Kg ww.

Conclusion

All tissues of H. polii, although with differences among them, are valuable food and can contribute for a healthy diet. Excess Cancer risk (CR) values for Gd and AC tissues, were above the considerable CR threshold of one in ten thousand established by USEPA, for high ingestion rate of these seafood.

Evaluating productive performance, meat quality and oxidation products of Italian White breed rabbits under free-range and cage rearing system

Objective

Free-range systems have been increasingly available to the consumer due to increased demand for more sustainable meat-products. In the current study, the effect of free-range (FR) and cage system (CS) was explored on growth performance, meat quality and oxidation products in Italian White breed rabbits during the growing-fattening phase (5 to 13 weeks of age).

Methods

Forty rabbits were randomly allotted to two treatment groups according to the rearing system, and each treatment group was replicated five times with four subjects in each replicate (20 rabbits per treatment-group). All rabbits fed the same diet as pelleted, and under FR system, no additional feeds were available to animals.

Results

Rearing system had significant effect on rabbit growth performance, where CS group resulted in higher final body weight (p<0.045) and gain (p<0.029) and better feed efficiency (p<0.025) compared to FR rabbits. Most carcass traits were not affected by rearing system; however, a reduction of abdominal fat content (p<0.015) and meat lipids (p<0.034) was observed in FR rabbits. Rearing system had no effects on meat fatty acid profile, whereas meat from FR rabbits resulted less susceptible to lipid and protein oxidation compared to caged animals.

Conclusion

In overall, FR system could be suggested as a substitute for conventional caged system because of FR system preserved rabbit meat from oxidation.

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

Simple Summary

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

Abstract

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

Gradually Increasing Vitamin E Dose Allows Increasing Dietary Polyunsaturation Level While Maintaining the Oxidation Status of Lipids and Proteins in Chicken Breast Muscle

Feeding broilers diets high in n-3 long-chain polyunsaturated fatty acids (n-3 PUFA) increases their incorporation into the meat but it may compromise meat quality due to oxidation of lipids and protein. Increased dietary vitamin E (vE) level downregulates this process, but its excessive level might exceed the physiological requirements for the maintenance of redox balance. This study investigated the sensory characteristics and oxidative status of meat from chickens fed diets supplemented with fish oil (FO) with or without gradually increasing doses of vE. The meat samples were obtained from a total of 27 female broilers of Ross 308 strain (9 birds per each of 3 dietary treatments), which were housed according to the standard management practice for commercial chicken houses over a period of 36 days. Chickens were fed diets containing 80 g/kg of supplemental fat, but the diets differed in fat composition; control diet (80 g/kg diet beef tallow as supplemental fat and a basal vE dose); 40 IU of dl-α-tocopheryl acetate; diet containing mixture of FO and beef tallow as supplemental fat (50:30 w/w g/kg diet) and a basal vE dose (E1), or diet (E2) as diet E1 but with gradually increasing vE dose (120/240 IU/kg diet fed between days 8–21 and days 22–36, respectively). The highest sensory quality and the lowest oxidative status of meat was found in the control chickens. FO decreased the sensory quality of the meat and increased lipid oxidation as well it had an impact on the lipid profile in muscle tissue (PUFA, n-3 ALA, EPA, DHA). Administration of a graded vE dose increased the sensory quality of the meat and did not limit lipid oxidation but maintained protein oxidation balance.

The effect of essential oils on cholesterol content in chicken meat

The study aimed to investigate cholesterol content in chicken breast and thigh muscles by the influence of feed supplements of various content of essential oils. The experiment was carried out under practical conditions in a poultry farm with broiler chickens of the Cobb 500 hybrid combination according to the feed supplement used thyme essential oil, cinnamon essential oil, commercial citrus fruit essential oil, and their combination. The control group was without the use of experimental feed supplements and commercial coccidiostats were used in their feed mixtures. The experiment lasted 40 days in welfare conditions. Broiler chickens were used for sample preparation of breast and thigh muscles with the skin and their analysis for dry matter, fat and cholesterol contents. Samples were analyzed using a Nicolet 6700 FT-IR Fourier transform infrared spectrometer. The results were processed by the SAS system program, version 8.2. The results, which were evaluated, indicated a tendency to reduce the cholesterol content in chicken breast muscle due to cinnamon essential oil and the combination of cinnamon essential oil with citrus fruit essential oil as well as thyme essential oil with citrus fruit essential. In the achieved results of dry matter, fat, and cholesterol content in breast and thigh muscles, the difference between the effects of the used feed supplements based on essential oils and concerning the control group were not statistically significant p >0.05. The correlation was a statistically significant strong linear relation only between dry matter content and fat content due to thyme and cinnamon essential oils. In conclusion, it was stated that the investigation of the feed supplement effect based on essential oils is an open question concerning the production of safe food of animal origin.

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

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

Research Note: Effects of cage and floor rearing systems on growth performance, carcass traits, and meat quality in small-sized meat ducks

This study was performed to evaluate the effects of different rearing methods on the growth performance, carcass yield, and meat quality of small-sized meat ducks. A total of 420 healthy 21-day-old birds was randomly allocated to 2 treatment groups (6 replicates per treatment, sex ratio 1/1) and subjected to 2 rearing methods (furnished cage and plastic wire-floor) until d 63. Growth performance was measured in all birds. Three males and 3 females from each replicate were randomly selected and evaluated to determine the carcass yield and meat quality. In terms of growth performance, the rearing method affected the final body weight, average daily feed intake, and average daily gain, which were higher in the cage group (P < 0.05) than in the floor group, with a similar feed/gain in both groups. For slaughter performance, ducks in the cage group showed a higher abdominal fat yield and lower gizzard yield than those in the floor group (P < 0.05). For meat quality, the L* value of the breast muscle was higher in the cage group than in the floor group (P < 0.05). The pH recorded at 1 h was lower and pH recorded at 24 h was higher in the cage group (P < 0.05). The shear force and water loss rate were both lower in the cage group (P < 0.05). Additionally, the moisture content was lower and intramuscular fat content was higher in ducks fed in cages (P < 0.05). Our results indicate that the cage rearing system improved the growth performance and meat quality of ducks, which is appropriate for small-sized meat ducks.

Fatty Acids and Nutraceutical Properties of Lipids in Fallow Deer (Dama dama) Meat Produced in Organic and Conventional Farming Systems

The aim of the study was to assess the fatty acid profile and nutraceutical properties of lipids contained in fallow deer (Dama dama) meat produced in organic and conventional farming systems. Longissimus lumborum (LL) and semimembranosus (SM) muscles from 24 fallow deer carcasses were selected for the study. The fallow deer meat from the organic farming system was characterized by significantly lower intramuscular fat content. The fatty acid profile in the organic meat was characterized by a particularly high proportion (p < 0.0001) of conjugated linoleic acid-CLA (LL-2.29%, SM-2.14%), alpha-linolenic acid-ALA (LL-4.32%, SM-3.87%), and docosahexaenoic acid-DHA (LL-2.83%, SM-2.60%). The organic system had a beneficial effect (p < 0.0001) on the amount of polyunsaturated fatty acids (PUFAs), including n-3 PUFAs, which resulted in a more favorable n-6 PUFA (polyunsaturated fatty acid)/n-3 PUFA ratio. The significantly higher nutritional quality of organic meat lipids was confirmed by such nutraceutical indicators as the thrombogenic index (TI), ∆9-desaturase C16, elongase, and docosahexaenoic acid+eicosapentaenoic acid (DHA+EPA) in the LL and SM and cholesterol index (CI), and the cholesterol-saturated fat index (CSI) indices in the SM. LL was characterized by higher overall quality.

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

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

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

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

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

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

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

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

Chemical and sensorial characterization of spray dried hydroSOStainable almond milk

BACKGROUND

Water scarcity is a worldwide problem that leads to environmental and economic issues. Agriculture is one of the main consumers of water for irrigation and fertilization and almond is the major tree nut crop in the Mediterranean area. Furthermore, there is a continuous growing demand for healthy, vegan and sustainable products. Consequently, the present study aimed to chemically characterize almond milk powder enriched with probiotics manufactured from hydroSOStainable almonds (i.e. generated under water stress conditions). Almond milk powder enriched with probiotic bacteria was produced with almonds grown under optimal irrigation conditions (100% of the crop evapotranspiration) and was chemically compared to the samples made from hydroSOStainable almonds. Antioxidant activity, total phenolic content (TPC), minerals, organic acids and sugars, fatty acids, and descriptive sensory analysis were evaluated.

RESULTS

The results showed that almond milk powder produced from hydroSOStainable almonds had a higher content of TPC, polyunsaturated fatty acids (PUFAs), PUFAs/saturated fatty acids (SFAs) ratio and PUFAs/monounsaturated fatty acids ratio, as well as almond and nutty flavors. Moderate and sustained deficit irrigation leads to powders with a higher content of PUFAs and PUFAs/SFAs ratio, which are parameters of utmost importance for health.

CONCLUSION

Using these strategies, between 66% and 76% of the irrigation water can be saved, producing hydroSOStainable almond milk powder higher in TPC and PUFAs, as well as positive sensory attributes, compared to that from fully irrigated almonds. These findings may have a positive impact in both agriculture and food industry, allowing water savings and high quality and sustainable food products to be obtained. © 2020 Society of Chemical Industry.

The Quality and Health-Promoting Value of Meat from Pigs of the Native Breed as the Effect of Extensive Feeding with Acorns

Simple Summary

Modern society is paying more attention to the quality of meat and its production system. Therefore, in this study, we analyzed the possibility of using a native pig breed—Złotnicka Spotted. This breed’s popularity has increased in Poland as it may be a good source of valuable meat. Compared to the meat frompigs of the same breed following intensive fattening, the meat from free-range pigs extensively fed on silage and small amounts of acorns is characterized by a higher content of fat, which acts as a carrier for flavor and, indirectly, juiciness. Moreover, rearing systems with traditional feeding, e.g., with the use of acorns, may have a positive effect on meat quality, dietetic value, and, therefore, consumer acceptance of the product.

Abstract

The popularity of meat from animals of native breeds is growing all over the world, due to consumer belief regarding its higher quality compared to meat from industrial farm animals. In addition, the living conditions (welfare) are of great importance for consumers. We observed the effect of different ways of keeping and feeding pigs of the same conservative breed on the quality of meat and its health benefits. The aim of the study was to compare the meat quality from pigs of the native Złotnicka Spotted breed, fattened intensively or extensively (with conventional farm-produced compound feed and acorns). The meat from free-range pigs extensively fed on silage and small amounts of acorns was characterized by a higher content of fat, which acts as a carrier for flavor and juiciness, as well as higher monounsaturated fatty acid (MUFA) content (p ≤ 0.05) and lower atherogenic, thrombogenic, and peroxidability indices (p ≤ 0.05). It may be stated that the meat quality of the native pig breed is significantly dependent on the housing and feeding method. A more beneficial effect on the quality of meat and its dietetic value, as well as its susceptibility to rancidity, can be obtained throughextensive pig feeding with roughage and the addition of acorns.

Evaluation of access to different legume pastures on performance and welfare of broiler chickens during dry season under tropical environment

There have been a plethora of studies on the effects of access to runs on chickens’ welfare and behavioural repertoire with a paucity of information on the comparative advantage of various legume pasture and deep litter system. A total of 200‐day‐old unsexed Marshall Broiler chicks were weighed and assigned randomly into five experimental groups, viz. deep litter without access to run (DL), deep litter with access to Stylosanthes hamata (SH), Stylosanthes guanensis (SG), Mucuna pruriens (MP) and free run (FR) during dry season. Each treatment had 4 replicates of 10 birds. Data were collected on growth performance, behaviour, tonic immobility (TI), gait score and blood parameters. The data obtained were subjected to One‐Way Analysis of Variance in a Completely Randomized Design. Results showed that the final body weight of birds in SH was significantly higher (p ˂ .05) than those of SH, MP, FR and DL which were comparable. The feed intake of the birds of DL, SH and FR was higher than those of the other treatment groups. The feed conversion ratio (FCR) of the birds on legume pastures was lower than those without access to pasture. The birds of SH, SG and MP spent higher (p ˂ .05) time drinking, preening, dust‐bathing, spot pecking and walking standing behaviours while those in DL and FR spent more (p ˂ .05) time feeding. Generally, the gait score of the birds on the different legume pastures was similar but better than those without access to pasture. Tonic immobility of the DL birds was longer than that of FR whose duration was longer than those of the birds on the pastures. The study concluded that access to different legume pastures, particularly Stylosanthes hamata, improved the welfare of broiler chickens without adverse effect on the performance of the birds.

There is a scarcity of information on the comparative advantage of various legume pasture. Stylosanthes hamata improved the welfare of broiler chickens without adverse effect on the performance of the birds.

Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae

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.

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

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

Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

BACKGROUND

This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carota L.) as a vegetable source (i.e., 10%, 20% and 30%, w/w).

RESULTS

The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (-7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a significant increase in both redness and yellowness. A reduction of Na content (-47.4% on average) was also observed when experimental carrot sausages were compared with control sausages. Interestingly, a significant reduction in the n-6/n-3 fatty acids ratio was also detected. A multivariate orthogonal projection to latent structures discriminant analysis (OPLS-DA) applied to the parameters studied here suggested that the inclusion of carrot provided completely different nutritional and physicochemical profiles, with color parameters possessing the highest discrimination potential.

CONCLUSION

Including carrot in turkey sausages could represent a valuable tool to design healthier meat products. © 2020 Society of Chemical Industry.

Effect of Meat Sources on Nutritional Composition and Heavy Metal Profile of Suya (A West African Grilled Meat)

Objective:

This study investigated the effect of meat sources on amino acids, vitamin, minerals and heavy metal profile in suya.

Methods:

Meat of cow (beef), goat (veal), sheep (mutton) and chicken samples were obtained from Ibadan, Nigeria. Forty (40) samples of each suya meat of cow (beef), goat (veal), sheep (mutton) and chicken were prepared. The amino acid analysis, vitamin, mineral and heavy metal profile of the suya samples were determined using standard methods.

Results:

The results showed that there were significant differences (p ≤ 0.05) in the amino acid, vitamin and mineral of suya samples. The amino acid concentration in g/100g crude protein of suya meats of cow, goat (veal), sheep (mutton) and chicken samples for lysine, arginine and leucine were 7.72±0.03, 7.63±0.04, 7.47±0.04 and 7.83±0.03 respectively for lysine; 6.39±0.02, 6.27±0.02, 6.54±0.01 and 6.48±0.02 respectively for arginine and 7.32±0.01, 7.41±0.01, 7.68±0.01 and 7.54±0.01 respectively for leucine. The non-essential amino acids, glutamic acid, aspartic acid and glycine were the most abundant amino acids in all the suya from beef, goat, sheep and chickens meats. The amino acid composition of suya samples from different meat sources was compared with that of a standard protein recommended by the World Health Organization (WHO). The study showed that the suya samples contained high amounts of vitamin B-complex and minerals, and low amounts of heavy metals.

Conclusion:

In conclusion, the suya samples from beef, goat, sheep and chickens meats are good sources of lysine, which is severely restricted in cereals, the most important staple food.

Meat quality and lipid fatty acid profile from wild thrush (Turdus philomelos), woodcock (Scolopax rusticola) and starling (Sturnus vulgaris): a preliminary comparative study

Background

The present study aimed to evaluate the nutritional proximate composition, some qualitative traits and fatty acid profile of meat from wild thrush, woodcock and starling hunted in Southern Italy in 2017 and 2018.

Methods

Nutritive composition and physical traits of meat and lipid fatty acid profile were evaluated in breast muscle (Pectoralis major) of gamebirds.

Results

From findings, the meat pH was significantly (P < 0.001) higher in starling when compared to the other two species. Thrush meat was significantly (P = 0.002) darker and had higher redness (P < 0.001) and yellowness (P = 0.004) in comparison to starling and woodcock. Thrush breast muscle showed the highest (P < 0.001) level of lipids and lowest (P < 0.001) protein content. Meat from thrush showed the best lipid fatty acid profile based on the higher (P < 0.001) monounsaturated fatty acids (MUFA) and lower (P < 0.001) saturated fatty acids (SFA) concentrations. Starling breast muscle reported the highest (P = 0.002) polyunsaturated fatty acids (PUFA) level compared to both thrush and woodcock, whereas no differences were detected on total n-3. The ratio n-6/n-3 was higher (P = 0.001) in starling muscle. Thrush breast muscle had the lowest (P < 0.001) atherogenic and thrombogenic indices compared to the other gamebirds.

Conclusions

The findings indicated that meat from the three investigated gamebirds species may represent a healthily lipid food source for human consumption in relation to the prevention of cardiovascular diseases.

Nutritional Composition of Salmonidae and Acipenseridae Fish Eggs

Analysis of the physicochemical properties of fresh eggs (raw material for caviar production) of the Salmonidae [sea trout (Salmo trutta L. 1758) and rainbow trout (Oncorhynchus mykiss, Walbaum 1792)] and the acipenseridae [siberian sturgeon (Acipenser baeri Brandt, 1869)], as well as sturgeon hybrids (Acipenser baeri Brandt, 1869 × Acipenser gueldenstaedti Brandt & Ratzeburg, 1833), included determination of basic physicochemical parameters (pH, dry weight, content of protein, fat, fiber and ash), amino acid composition and fatty acid profile. Compared to the Acipenseridae, Salmonidae eggs yielded a 22.5% higher total protein content, a 40.0% higher level of essential amino acids (EAA) and a 57.5% lower crude fat content. The sea trout eggs showed also a completely different fatty acids profile and hence values of lipid indices (lowest PUFA value – 11.72%, highest SFA value – 39.86%). The rainbow trout and sturgeon eggs had a similar fatty acid profile, and were characterized by a high nutritional and dietary value.

The Effects of Different Oil Sources on Performance, Digestive Enzymes, Carcass Traits, Biochemical, Immunological, Antioxidant, and Morphometric Responses of Broiler Chicks

This research evaluate the influence of different oil sources, namely fish oil (FO), coconut oil (CocO), canola oil (CanO), or a mixture of the three oils (MTO)—included at 1.5% in broiler diets—compared to a no oil-supplemented diet. Hence, 250 unsexed, 1-day-old Cobb chicks were weighed and randomly allocated into five dietary treatment groups of 50 chicks each and five replicates per group. Oil-supplemented diets significantly increased the growth, improved the feed conversion ratio (FCR), and decreased the abdominal fat percentage compared to the control diet. Amylase was significantly elevated due to feeding the FO- or CocO-supplemented-diet compared to the control diet, whereas lipase increased due to offering CocO- and CanO-enriched diet; chymotrypsin increased due to different oil sources. High-density lipoprotein cholesterol (HDL-C) increased markedly due to offering an oil-supplemented diet, but low-density lipoprotein cholesterol (LDL-C), the LDL-C:HDL-C ratio, and malondialdehyde (MDA) decreased. Blood plasma immunoglobulin (Ig) G and IgM significantly increased due to feeding CocO, CanO, or MTO compared to the control group, whereas FO increased IgG only. FO- and CanO-containing diets resulted in the highest increase in α2-globulin and γ-globulin. The antibody titer to avian influenza (HIAI) and Newcastle disease (HIND) were significantly elevated due to CocO supplementation compared to the control group. The bursa follicle length and width and thymus cortex depth were increased considerably due to the FO-supplemented diet compared to the control, but the follicle length:width ratio decreased. The villus height:depth ratio was significantly elevated due to both the CanO and MTO diets. The antioxidant status improved considerably due to the addition of CocO and CanO. Both CanO and MTO similarly increased plasma T3, T4, and the T3:T4 ratio. In conclusion, oil supplementations at 1.5% enhanced growth performance and immune status, improved the blood lipid profile and antioxidants status, and the effect of the oil sources depends on the criteria of response.

Maternal betaine supplementation decreases hepatic cholesterol deposition in chicken offspring with epigenetic modulation of SREBP2 and CYP7A1 genes

Maternal betaine was reported to regulate offspring hepatic cholesterol metabolism in mammals. However, it is unclear whether and how feeding betaine to laying hens affects hepatic cholesterol metabolism in offspring chickens. Rugao yellow-feathered laying hens (n = 120) were fed basal or 0.5% betaine-supplemented diet for 28 D before the eggs were collected for incubation. Maternal betaine significantly decreased the hepatic cholesterol content (P < 0.05) in offspring chickens. Accordingly, the cholesterol biosynthetic enzymes, sterol regulator element-binding protein 2 (SREBP2) and 3-hydroxy-3-methylglutaryl coenzyme A reductase, were decreased, while cholesterol-7alpha-hydroxylase (CYP7A1), which converts cholesterol to bile acids, was increased at both mRNA and protein levels in betaine-treated offspring chickens. Hepatic mRNA and protein expression of low-density lipoprotein receptor was significantly (P < 0.05) increased, while the mRNA abundance of cholesterol acyltransferase 1 (ACAT1) that mediates cholesterol esterification was significantly (P < 0.05) decreased in the betaine group. Meanwhile, hepatic protein contents of DNA methyltransferases 1 and betaine homocysteine methyltransferase were increased (P < 0.05), which was associated with modifications of CpG methylation on affected cholesterol metabolic genes. Furthermore, the level of CpG methylation on gene promoters was increased (P < 0.05) for sterol regulator element-binding protein 2 and abundance of cholesterol acyltransferase 1 yet decreased (P < 0.05) for cholesterol-7alpha-hydroxylase. These results indicate that maternal betaine supplementation significantly decreases hepatic cholesterol deposition through epigenetic regulation of cholesterol metabolic genes in offspring juvenile chickens.

Effect of Glutamine on Antioxidant Capacity and Lipid Peroxidation in the Breast Muscle of Heat-stressed Broilers via Antioxidant Genes and HSP70 Pathway

This study investigated whether Glutamine (Gln) could be used as an additive to improve antioxidant capacity in the breast muscle of heat-stressed broilers. Two hundred and forty 22-day-old Arbor Acres broilers in the G1, G2, G3, and G4 groups (n = 60 each) were housed in a cyclic hot environment and fed the basal diet with 0%, 0.5%, 1.0%, and 1.5% Gln, respectively. Compared with the G1 group, dietary 1.5% Gln increased (p < 0.05) pH and b* values, but decreased (p < 0.05) L* cooking loss, drip loss, and water loss rate in breast meat of heat-stressed broilers. Malondialdehyde levels in the breast muscle were lower (p < 0.05) in 1.0% and 1.5% Gln groups than that of the heat-stress group. Compared with the G1 group, dietary 1.5% Gln increased (p < 0.05) catalase (CAT), glutathione, glutathione peroxidase (GSH-Px,) and total antioxidant capacity in the breast muscle of heat-stressed broilers. Furthermore, the CAT, GSH-Px, HSP70 mRNA expression levels, and HSP70 protein expression levels were increased (p < 0.05) in the G3 and G4 groups compared with the G1 group. In sum, Gln alleviated antioxidant capacity and lipid peroxidation in the breast muscle of heat-stressed broilers through antioxidant genes and HSP70 pathways.

Fatty acid profile, antioxidative status and dietary value of the breast muscle of broiler chickens receiving glycine-Zn chelates

In the present study we aimed to examine the effect of glycine-Zn chelates (ZnGly) used in amounts corresponding to 0, 100, 50 or 25% of the requirement of this element on the fatty acids profile, antioxidative status, and dietetic value (atherogenic index (AI), thrombogenic index (TI), hypocholesterolemic/hypercholesterolemic ratio (h/H)) of breast muscles in broiler chickens. Two hundred 1-day-old Ross 308 male chicks were split into four equipotent experimental groups (assigned to 20 cages, 10 chicks in each, replicated five times): control, ZnGly-100, ZnGly-50 and ZnGly-25. The broilers received feed and water ad libitum. The experiment lasted 42 days. Significant differences in the content of respective fatty acids in the meat of chickens receiving ZnGly were observed in comparison to the control group; but they were not directional changes. A positive effect (P &lt; 0.05) of Zn-Gly on certain indices of meat determined by the oxidoreductive status of the body or regulating such status was noted: superoxide dismutase, catalase and malondialdehyde. A significant effect of ZnGly on the dietetic value of broiler chickens’ breast meat was noted: the highest (P &lt; 0.05) AI value was found in the ZnGly-50 and ZnGly-25 groups, and TI value in the ZnGly-25 group. The h/H relationship can be presented as ZnGly-25 &lt; ZnGly-50 &lt; ZnGly-100 &lt; control group. To improve the dietetic value and to increase the oxidative stability of breast muscle meat, broiler chickens must receive ZnGly in an amount corresponding to more than 25% of the requirement of this element.

The effect of zinc, iron, calcium, and copper from organic sources in pheasant diet on the performance, hatching, minerals, and fatty acid composition of eggs

The paper presents findings about how the substitution of calcium, iron, zinc, and copper salts with glycine chelates affects specific reproductive parameters of pheasants, the hatching potential and nutritional components of pheasant eggs, and the fatty acid profiles and cholesterol content in pheasant yolk. 4 groups were created for the experiment: the control, in which the birds received a feed containing standard calcium, iron, zinc, and copper salts, and 3 experimental groups in which chelates were used to replace 25, 50, and 75% of the mineral salts. The group with the 75% chelate share was not supplemented with the salts, and cholecalciferol was replaced with calcitriol. The groups included pheasant females (7 birds) and 1 male, respectively, and were maintained in outdoor aviaries. The birds were administered granulated feed mixes ad libitum, with free access to water. Their feed intake was recorded each day. The birds were weighed at the beginning and end of the egg-laying period. The eggs were collected throughout the egg-laying period, and the eggs gathered at the culmination of the egg-laying period were used for hatching. The eggs were morphometrically analyzed and the hatching process and subsequent hatchling survival rates were investigated. Nutritional components in the eggs were determined, and the fatty acid profiles and cholesterol content were assayed in the yolk. The results showed the use of Ca, Fe, Zn, and Cu chelates in place of salts in the pheasant brood hen diet had contributed to enhancing the egg-laying performance, with a concurrent fall in the size and weight of the eggs. The highest egg-laying performance, with the lowest egg weight, was observed in the group that consumed the highest (75%) share of mineral chelates and received calcitriol supplementation. This corresponded with the highest incubation yield and hatchling survival. The thickest shells and highest crude ash percentages were identified in the eggs of the pheasant group that received a 50% by 50% proportion of salts and glycine chelates. In comparison with the control birds that received the mineral salts, the yolk of the pheasants that consumed the feed with the 75% share of calcitriol and Ca, Fe, Zn, and Cu chelates had a higher percentage of n-6 and n-3 polyunsaturated fatty acids (PUFAs), with a far more advantageous n-6/n-3 proportion. No differences related to the source and levels of Ca, Fe, Zn, and Cu in the feed were observed in the cholesterol content of the pheasant yolk.

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

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