Effect of dietary olive leaves (Olea europaea L.) on lipid and protein oxidation of refrigerated stored n‐3‐enriched pork

The objective of this study was to evaluate the effect of dietary olive leaves versus α‐tocopheryl acetate on lipid and protein oxidation of raw and cooked longissimus dorsi muscle from pigs fed diets supplemented with fish oil. Enrichment of pork with the very long chain n‐3 fatty acids increased (P ≤ 0.05) lipid oxidation in both raw and cooked chops during refrigerated storage, and decreased (P ≤ 0.05) the sensory attributes of the cooked chops, but had no effect (P > 0.05) on protein oxidation of both raw and cooked chops. Dietary olive leaves or α‐tocopheryl acetate had no effect (P > 0.05) on the fatty acid composition but decreased (P ≤ 0.05) lipid oxidation while exerting no effect (P > 0.05) on protein oxidation in both raw and cooked chops during refrigerated storage. In addition, dietary olive leaves at 10 g kg^?1 feed and α‐tocopheryl acetate at 200 mg kg^?1 feed exerted (P ≤ 0.05) a beneficial effect on the sensory attributes of cooked n‐3‐enriched chops.     

Assessment of thermo‐oxidative rancidity in sunflower oil and fried potato chips stabilised with oleoresin sage (Salvia officinalis L.) and ascorbyl palmitate by altered triglycerides and electronic nose

Oleoresin sage (Salvia officinalis) (SAG) (200–1500 mg kg^?1), ascorbyl palmitate (AP) (100–300 mg kg^?1) and TBHQ (200 mg kg^?1) were assessed for delaying the thermo‐oxidation in sunflower oil (SO) during 18 h of frying (180 °C). Electronic nose compared the global aroma fingerprints of potato chips fried in oils. The chemical rancidity indices viz., fatty acids, total polar compounds (TPC), altered triglycerides (dimers, polymers, oxidised monomers, diglycerides), free fatty acids, conjugated dienes and induction periods were monitored along with physical indices viz., viscosity and colour. SO_SAG+AP (1309.62 + 270.71 mg kg^?1) outperformed SO_TBHQ by preserving polyunsaturated fatty acids (60.48% vs. 56.23%), retarding TPCs (28.16% vs. 29.91%), triglyceride dimers (90.24 vs. 95.82 mg g^?1) and polymers (25.40 vs. 26.98 mg g^?1) concomitantly extending the oil disposal time (basis 25% TPC) (15.9 vs. 14.7 h). The postfrying viscosity, colour values and global aroma fingerprints of fried chips indicate a close match between SO_SAG+AP and SO_TBHQ.     

Effect of processing and storage on the fatty acid composition of n‐3 or n‐6 fatty acid‐enriched eggs

Fresh eggs from hens fed diets supplemented with 4% linseed oil (LO) or sunflower oil (SO) were either directly submitted to pasteurisation, hard‐boiling or scrambling processing, or first submitted to refrigerated storage at 4 °C for 60 day and then to processing. Fresh LO eggs showed higher (P ≤ 0.05) proportions of monounsaturated fatty acids (MUFAs) and n‐3 polyunsaturated fatty acids (PUFAs), but lower (P ≤ 0.05) proportions of saturated fatty acids (SFAs), PUFAs and n‐6 PUFAs than the SO eggs. Storage decreased (P ≤ 0.05) the proportion of PUFAs and increased (P ≤ 0.05) that of MUFAs in egg yolks from both treatments. The pasteurisation process had no effect on the fatty acid composition of fresh eggs from both treatments, but increased (P ≤ 0.05) n‐6 PUFAs and decreased (P ≤ 0.05) n‐3 PUFAs in stored LO eggs. Hard‐boiling and scrambling modified the fatty acid composition of fresh and stored eggs from both treatments by decreasing (P ≤ 0.05) the proportion of PUFAs, particularly of the very long‐chain n‐3 eicosapentaenoic, docosapentaenoic and docosahexaenoic PUFAs. LO eggs showed a higher susceptibility to fatty acid modification upon processing as compared to the SO eggs.     

In vitro inhibitory effects of cranberry bean (Phaseolus vulgaris L.) extracts on aldose reductase, α‐glucosidase and α‐amylase

The in vitro inhibitory activities of different seed extracts prepared from cranberry bean mutant SA‐05 and its wild‐type variety Hwachia against aldose reductase, α‐glucosidase and α‐amylase were examined. The results indicated that the polyphenolics‐rich extracts obtained using 800 g kg^?1 methanol and 500 g kg^?1 ethanol demonstrated inhibitory activities against aldose reductase (IC₅₀ of 0.36–0.46 mg mL^?1) and α‐glucosidase (IC₅₀ of 1.32–1.94 mg mL^?1). The 500 g kg^?1 ethanol extracts also showed α‐amylase inhibitory activities (IC₅₀ of 70.11–80.22 μg mL^?1). Subsequent extracts, prepared further with NaCl and H₂O from precipitates of 800 g kg^?1 methanol or 500 g kg^?1 ethanol extracts, exhibited potent α‐amylase inhibitory activities (IC₅₀ of 17.68–38.68 μg mL^?1). A combination of 500 g kg^?1 ethanol extraction plus a subsequent H₂O extraction produced highest polyphenolics and α‐amylase inhibitors. The SA‐05 α‐amylase inhibitor extracts showed greater inhibitory activities than that of Hwachia. Thus, cranberry bean mutant SA‐05 is an advantageous choice for producing anti‐hyperglycaemic compounds.     

Effects of dietary microalgae,other lipid sources,inorganic selenium and iodine on yolk n‐3 fatty acid composition,selenium content and quality of eggs in laying hens

BACKGROUND: This aim of this study was to investigate the effects of supplementing laying hen diets with different n‐3 fatty acid sources (linseed oil, fish oil and microalgae) on egg quality and fatty acid profile. The addition of inorganic selenium (Se) and iodine (I) and their effects on egg characteristics and Se concentration were also evaluated. RESULTS: A significantly lower egg weight was found in the control group and in groups fed a diet containing fish oil or a diet containing microalgae plus Se and I. Yolks from all supplemented diet groups exhibited a significant reduction in n‐6 fatty acid content compared with the control group. The docosahexaenoic acid (DHA) content of yolks was higher (P < 0.01) in all supplemented diet groups. Selenium supplementation increased the Se concentration (P < 0.001) in eggs. CONCLUSION: The results of this study provide evidence that an improvement in egg weight and in the DHA content of yolks can be achieved by feeding hens a microalgae‐rich diet, which avoids the unpleasant flavours associated with fish oil supplementation. Dietary inorganic Se, especially in combination with I, can enhance the concentration of Se in eggs. Copyright © 2009 Society of Chemical Industry     

Hypolipidaemic and antioxidant capacities of polysaccharides obtained from Laminaria japonica by different extraction media in diet‐induced mouse model

This study shows the industrial feasibility of using aqueous methods to produce antioxidative and hypolipidaemic polysaccharides from Laminaria japonica (LJP). Comparison was firstly made among the polysaccharides prepared using different extraction media, that is water alone (LJPW) and citric acid (LJPC), sulphuric acid, hydrochloric acid and phosphoric acid. LJPC enabled the highest extract yield (~11% dry weight), bile salt adsorption rate (~59% dry weight), ABTS radical scavenging activity (IC₅₀ value 1.06 mg mL^?1) and ORAC antioxidant activity (341.87 μmol Trolox g^?1). In animal trial using diet‐induced high‐fat mice, oral administration of LJP produced with citric acid (LJPC) at a high dose (200 mg kg^?1 body mass per day) enabled significantly higher serum HDL‐C, lower LDL‐C/HDL‐C and unaltered LDL‐C, whilst a medium dose (100 mg kg^?1 body mass per day) significantly decreased LDL‐C. Administration of LJP produced with water (200 mg kg^?1 body mass per day) significantly lowered serum LDL‐C. Therefore, LJP may provide dose‐dependent pharmacological and therapeutic effects to combat atherosclerosis through their hyperlipidaemic and antioxidant properties.     

An improved method for the measurement of 3‐monochloropropanediol esters by matrix solid‐phase dispersion supported liquid–liquid extraction

3‐Monochloropropanediol (3‐MCPD) esters are contaminants produced from the high‐temperature processing of edible oils. The accurate measurement of 3‐MCPD using an easy‐to‐follow and reliable method that uses a readily available instrument is important. Here, we report an acid transesterification heptafluorobutyrylimidazole (HFBI) derivatisation method for the accurate measurement of 3‐MCPD esters in edible oils. We developed a dispersed matrix solid‐phase supported liquid–liquid extraction (DMSP‐SLE) system to remove impurities. Both the transesterification and DMSP‐SLE conditions were optimised. A good linear relationship was obtained within the range of 0.05–10 mg kg^?1 (R² ≥ 0.999) in both blank solvent and an oil sample. The limit of detection was 20.36 μg kg^?1. The average recovery of the 3‐MCPD esters spiked at 0.5, 1.0 and 2.0 mg kg^?1 into a blank oil matrix was in a range from 105.09 ± 2.77% to 120.16 ± 10.88%. The method we developed was further confirmed by performing detection on a Food Analysis Performance Assessment Scheme (FAPAS) sample.     

Antioxidant and anti‐hypertensive activity of anthocyanin‐rich extracts from hulless pigmented barley cultivars

Anthocyanin‐rich acetone extracts of barley grain of four hulless pigmented genotypes were investigated to determine their potential as functional food ingredients. The purple barley cultivar contained 11 anthocyanins, whereas only one anthocyanin, peonidin derivative, was observed in blue, black and yellow barley. The total anthocyanin content of pigmented barley genotypes ranged from 3.2 to 678.5 mg kg^?1 in whole grain and from 4.5 to 1654.6 mg kg^?1 in bran. The purple barley bran extract gave the highest DPPH radical scavenging capacity, superoxide radical scavenging capacity and total antioxidant activity. The half maximal inhibitory concentration (IC₅₀) of angiotensin I‐converting enzyme (ACE) of anthocyanin‐rich extract of purple barley grain and bran was 8.77 and 4.54 mg mL^?1, respectively. Purple barley appears to have great potential uses for the promotion of human health and development of nutraceuticals and functional foods.     

Comparison of lipid and protein oxidation,total iron content and fatty acid profile of conventional and organic pork

The aim of the research was to compare differences in lipid and protein oxidation, total iron content and fatty acid profile in pork loin obtained from organic and conventionally reared pigs. The samples of organic meat were taken from breeding certified by the polish certifying body according to the Council Regulation (EC) no 834/2007 on organic production and labelling of organic products. The meat samples were examined at the following times post‐mortem: 2, 4, 7 days. Measurements of lipid oxidation showed that the organic meat samples were characterised by lower TBARS values during whole storage period (0.78–0.81 mg kg^?1) compared with those of conventional system production (0.95–0.99 mg kg^?1). Results of protein oxidation measurements of the organic meat sample were significantly lower (0.43 nmol mg^?1 protein) at the beginning of experiment than those for the conventional meat sample (0.66 nmol mg^?1 protein). It was also indicated that the production system had no effect on iron content and myoglobin oxidation during storage. In conclusion, obtained results pointed out that the organic pig meat was characterised by higher lipid stability during the whole storage time compared with meat from conventional production system.     

Effect of phytase inclusion and calcium/phosphorus ratio on the performance and nutrient retention of grower–finisher pigs fed barley/wheat/soya bean meal‐based diets

Two experiments were conducted to evaluate the effects of phosphorus (P) level and calcium (Ca)/total P (tP) ratio on the efficacy of microbial phytase. Experiment 1 examined the effects of P concentration and microbial phytase inclusion on mineral excretion and pig performance, while experiment 2 examined the effects of Ca/tP ratio and microbial phytase inclusion on mineral excretion and pig performance. In experiment 1, nutrient and mineral digestibility (n = 4) and growth performance (n = 12) were determined in pigs individually fed diets containing (T1) 5.5 g kg^?1 tP, 2.3 g kg^?1 available P (aP) and 8.0 g kg^?1 Ca, (T2) 5.5 g kg^?1 tP, 2.3 g kg^?1 aP, 8.0 g kg^?1 Ca and 750 FYT kg^?1 Peniophora lycii phytase, (T3) 4.3 g kg^?1 tP, 1.4 g kg^?1 aP and 8.0 g kg^?1 Ca and (T4) 4.3 g kg^?1 tP, 1.4 g kg^?1 aP, 8.0 g kg^?1 Ca and 750 FYT kg^?1 P lycii phytase. In experiment 2, nutrient and mineral digestibility (n = 4) and growth performance (n = 12) were determined in pigs individually fed diets containing (TT1) 4.3 g kg^?1 tP and 8.0 g kg^?1 Ca, (TT2) 4.3 g kg^?1 tP, 8.0 g kg^?1 Ca and 750 FYT kg^?1 P lycii phytase, (TT3) 4.3 g kg^?1 tP and 5.0 g kg^?1 Ca and (TT4) 4.3 g kg^?1 tP, 5.0 g kg^?1 Ca and 750 FYT kg^?1 P lycii phytase. All diets were formulated, using standard feeding values for the ingredients, to have similar concentrations of digestible energy (DE) and lysine. In experiment 1, pigs offered the low‐P diets had significantly lower P intake (P < 0.001), faecal P excretion (P < 0.05), Ca intake (P < 0.05) and faecal Ca excretion (P < 0.05) compared with pigs given the adequate‐P diets. These pigs also had significantly lower daily gain (P < 0.01), feed intake (P < 0.05) and feed conversion ratio (FCR) (P < 0.05). The inclusion of phytase in both the adequate‐ and low‐P diets increased the digestibility of energy (P < 0.05) and Ca (P < 0.01) but had no effect on pig performance. In experiment 2, lowering the Ca/tP ratio from 1.85:1 to 1.15:1 increased the DE content of the diet (P < 0.05). The inclusion of phytase increased (P < 0.05) the digestibility of protein (0.874 versus 0.840, SEM 0.009) and Ca (0.427 versus 0.380, SEM 0.019) as well as the DE content of the diet (14.47 versus 14.26 MJ kg^?1, SEM 0.073). There was a significant ratio × phytase interaction (P < 0.5) for P digestibility. Microbial phytase significantly increased P digestibility when added to the 1.15:1 ratio diet but had no effect when added to the 1.85:1 ratio diet. The inclusion of microbial phytase increased feed intake (2.16 versus 2.00 kg day^?1, SEM 0.05; P < 0.05) and weight gain (0.893 versus 0.818 kg day^?1, SEM 0.022; P < 0.05). Lowering the Ca/tP ratio resulted in a significant improvement in FCR (2.32 versus 2.40 kg kg^?1, SEM 0.03; P < 0.05). In conclusion, the beneficial effects of microbial phytase supplementation of pig diets are adversely affected by a wide Ca/tP ratio. © 2002 Society of Chemical Industry     

Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus,Saccharomycopsis and Absidia

Daqu, a saccharifying and fermenting agent for the production of Chinese vinegar and liquor, is manufactured through a spontaneous solid-state fermentation process (SSF). To investigate the influence of bioaugmentation with native microorganisms on Daqu SSF process, physicochemical properties, microbial biomass, volatile compounds and microbial communities were analysed in laboratory-scale Daqu. The results showed that the amylase activity of Daqu enhanced 6.35% ± 0.74% by inoculating Bacillus amyloliquefaciens, Saccharomycopsis fibuligera and Absidia corymbifera. Obviously higher microbial richness was found in the Daqu with bioaugmentation, although the microbial community structure remained relatively stable. Moreover, a total of twenty-two volatile compounds were detected in the mature Daqu. Slightly increase in the content of alcohols was found in the enhanced group by fungal inoculation, including ethanol (46.58 ± 1.36 mg kg⁻¹), isobutanol (0.19 ± 0.04 mg kg⁻¹) and isoamyl alcohol (1.55 ± 0.13 mg kg⁻¹). This study demonstrated that bioaugmentation had a positive effect on the amylase activity, main volatile compounds and microbial community richness.     

Co‐inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality

This study examined the effect of co‐inoculation of yeast and lactic acid bacteria (LAB) on the chemical and sensory characteristics of cherry wines, in comparison with a traditional sequential culture. Three LABs were investigated, including two O. oeni (SG26 and Viniflora) and one L. plantarum (PL18). All co‐inoculations significantly shortened the fermentation time (average 8 days earlier) to reach a stable level of residual sugar (<2 g L^?1) and L‐malic acid (<0.5 g L^?1), and no inhibitory effect on the yeast proliferation was observed. For volatiles determined, co‐culture with SG26 produced the greatest amount of volatile components (138.5 mg L^?1), whereas sequential inoculation with PL18 had the lowest level (119.6 mg L^?1). PCA result revealed that different LABs had diverse influences on the volatile profile of cherry wines, and sensory analysis confirmed that these samples presented distinct sensory profiles, and particularly, a stronger note of fruity was perceived when co‐culture was used.     

Effect of long-term betaine supplementation on chemical and physical characteristics of three muscles from the Alentejano pig

BACKGROUND: The use of betaine as a dietary supplement to reduce fat deposition and increase lean muscle mass in pigs is increasing. However, there is no available information on its effect on the physical and chemical (i.e. fatty acid (FA) profile) characteristics of pork. RESULTS: The effects of long‐term betaine intake (1 g betaine kg^?1 diet for 20 weeks) on the chemical and physical characteristics of Musculus longissimus dorsi, M. biceps femoris and M. semimembranosus from the Alentejano pig were investigated. The contents of total protein, intramuscular lipids (neutral and polar), myoglobin and total collagen as well as the water‐holding capacity, physical colour characteristics and FA profile of the three muscles were determined. With the exception of a significant increase in the intramuscular lipid content of M. longissimus dorsi and M. biceps femoris, betaine supplementation did not influence muscle chemical and colour characteristics or body fat deposition. CONCLUSION: These data suggest that long‐term betaine supplementation selectively increases intramuscular lipid deposition (a trait related to meat quality) while not affecting other chemical (including the atheroprotective FA profile) and physical characteristics of the Alentejano pig muscles studied. Copyright © 2012 Society of Chemical Industry     

Composition of subcutaneous fat from dry‐cured Iberian hams as influenced by pig feeding

The triacylglycerol and free fatty acid composition and volatile profile of subcutaneous fat of three batches of dry‐cured lberian hams from pigs fed in an extensive system based on acorn and pasture (‘montanera’: MONT) or in confinement with a control diet (FEED) or a 100 mg α‐tocopheryl acetate kg^?1 enriched diet (VITE) were investigated. Triacylglycerol of subcutaneous fat of hams from pigs fed on acorn and pasture (MONT) was more unsaturated, with larger percentages of monounsaturated and polyunsaturated fatty acids, than triacylglycerol of subcutaneous fat of hams from pigs fed on concentrate feeds (FEED and VITE). However, the trend of oxidative processes was quite similar in the groups that contained antioxidants (‘montanera’ and α‐tocopherol supplementation); namely, the highest volatile contents were found in subcutaneous fat of hams from pigs fed on acorn and pasture, while α‐tocopherol supplementation gave rise to a different profile of volatile compounds in comparison with the control diet. Therefore antioxidant presence could contribute to a high intensity and quality of aroma of these hams. © 2001 Society of Chemical Industry     

Comparison of nutritional value and microbiological status of new imported fish species on the German market

Proximate composition, fatty acid profile, other nutritional values and spoilage indicators were examined in the muscle meat of five species: barramundi (Lates calcarifer) from various origins, tilapia (Oreochromis spp.) of different qualities, cobia (Rachycentron canadum) and leather jacket (Aluterus monoceros) from the Pacific Ocean and Patagonian grenadier (Macruronus magellanicus) from South America. Lowest lipid contents (0.4% and 0.8%) were found in leather jacket and cobia. Leather jacket fillets had lowest protein (16.2%) and highest sodium chloride content (4.9%). Concentrations of ∑EPA + DHA were 0.1 g 100 g^?1 for tilapia and leather jacket, 0.2 g 100 g^?1 for barramundi and cobia and 0.7 g 100 g^?1 for Patagonian grenadier. Barramundi and tilapia were characterised by high taurine content (215 and 276 mg 100 g^?1 ww.), and cobia had only low levels (41 mg 100 g^?1 ww.). Iodine contents were low and selenium levels varied between 303 and 570 μg kg^?1 ww. No sign of spoilage was detected.     

Antioxidant potential of protein‐rich serum from farmed swan goose (Anser cygnoides): in vitro and in vivo evaluation of antioxidant effects

As food ingredient, Anser cygnoides is farmed in large scale; however, its blood is underused. The characteristics, stability and antioxidant activities of P owder of farmed C ygnoides S erum (FACSP) were investigated. Results showed that FACSP was protein‐rich and displayed satisfactory antioxidant activities. In vitro analysis indicated that the IC₅₀ values of 2, 2′‐azinobis‐(3‐ethylbenz‐thiazoline‐6‐sulphonate), 1,1‐diphenyl‐2‐picrylhydrazyl and hydroxyl radicals were 1.56, 2.76 and 39.55 mg mL^?1, respectively. In vivo experiment showed that the activity of total superoxide dismutase and content of glutathione of the FACSP‐treated groups were enhanced, and the contents of malondialdehyde and protein carbonyl were decreased. The parameters of 400 and 800 mg kg^?1 bw day^?1 dose groups were equally or approximately to vitamin C. The FACSP shows potential as an antioxidant functional food at a dose of 400 mg kg^?1 bw day^?1.     

Biochemical characterisation of the seed oils of four safflower (Carthamus tinctorius) varieties grown in north‐eastern of Morocco

The quality of the oil of four safflower varieties, originating from Spain (Rancho), India (Sharda) and Morocco (Cartamar and Cartafri), which were cultivated at the experimental station in Oujda (a semi‐arid region of eastern Morocco) was evaluated through analysis of their phenolic and carotenoid contents. The composition of the phenolic compounds of safflower oil has not yet been documented. Therefore, in this preliminary study, Thirty different phenolic compounds were identified, and significant differences between the oil varieties were observed (P < 0.05). In the seed oil from the Rancho and Sharda safflower varieties, the main phenolic compound was trans‐chalcone, representing 13.45% and 11.8%, respectively, of the total phenolics, whereas in Cartamar and Cartafri oils, naringin accounted for 26.82% and 16.5%, respectively, of the total phenolics. The total carotenoid contents ranged from 1.13 mg kg^?1 (Rancho) to 1.34 mg kg^?1 (Cartamar and Cartafri). We observed that β‐cryptoxanthin (0.31–0.37 mg kg^?1) and β‐carotene (0.3–0.35 mg kg^?1) were the predominant carotenoids in all of the safflower oils that were studied.     

Functional dry fermented sausages manufactured with high levels of n‐3 fatty acids: nutritional benefits and evaluation of oxidation

Dry fermented sausages including fish oil extracts rich in n‐3 fatty acids were manufactured in order to obtain functional products, and their nutritional advantages and effects on oxidation process were compared with traditional ones. Modified products were manufactured with 5.3 g kg^?1 and 10.7 g kg^?1 of fish oil extract. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents per 100 g of dry fermented sausages were 0.15 g and 0.13 g for the lower rate of addition and 0.33 g and 0.26 g, respectively, for the higher rate, compared with only 0.01 g EPA and 0.03 g DHA in the control products. No significant differences were found in the other fatty acids. A decrease in the n‐6/n‐3 ratios from 16.14 in the control to 7.78 in batch A and 5.32 in batch B was achieved. Thiobarbituric acid reactive substances values were similar in control (0.31 ppm) and in batch A products (0.34 ppm) but increased significantly in batch B products (1.22 ppm). No statistical differences were observed among batches for the content of cholesterol oxidation products (2.36–2.43 µg g^?1 fat) leading to similar percentages of oxidation. 7‐Ketocholesterol, considered an indicator of oxidation, was not present in any sample. Values obtained for L* and hue (arctg b*/a*) were comparable with those of meat products. Although no effect was observed in cholesterol oxidation product formation and instrumental measurements of colour, the highest level of n‐3 fatty acid seemed to accelerate the oxidation process significantly. Copyright © 2004 Society of Chemical Industry     

Selenium Content of Raw and Cooked Marine Species Consumed in Portugal

The present study evaluates the effects of different cooking methods (grilling, frying and boiling) on selenium contents of six marine species commonly consumed in Portugal. Forty-two composite samples of sardine, horse mackerel, gilthead seabream, silver scabbardfish, hake and octopus were digested in a microwave system and analysed by electrothermal atomic absorption spectrometry. The described method is adequate for the analysis of selenium in marine species and meets the requirements of validation and quality control. Mean selenium contents in raw species ranged from 0.35 mg kg⁻¹ to 1.24 mg kg⁻¹. Cooked samples presented mean selenium contents from 0.38 mg kg⁻¹ to 1.85 mg kg⁻¹ in grilled fish, from 1.22 mg kg⁻¹ to 1.28 mg kg⁻¹ in fried fish and from 0.84 mg kg⁻¹ to 0.87 mg kg⁻¹ in boiled fish. No statistically significant differences were determined for selenium levels in raw and cooked samples and in different marine species. Estimated selenium intake agrees well with recommendations and is far below the Upper Tolerable Nutrient Level. This is the first study concerning the evaluation of the effects of cooking methods on selenium contents of marine species consumed in Portugal.     

Feeding microalgae at a high level to finishing heifers increases the long‐chain n‐3 fatty acid composition of beef with only small effects on the sensory quality

The aim of the study was to determine the effect of feeding a low and high level of microalgae (MA, high in C22:6n‐3) on the fatty acid (FA) composition and sensory attributes of beef. Thirty Charolais cross Limousin/Friesian heifers were fed one of the three diets (n = 10 per treatment): Control (no MA), low MA (LMA; inclusion rate of 15 g kg^?1) or high MA (HMA; inclusion rate of 30 g kg^?1) for 95 days before slaughter. Heifers fed HMA had a higher (P < 0.05) content of C20:5n‐3: eicosapentaenoic acid (EPA) and C22:6n‐3: docosahexaenoic acid (DHA) in the longissimus thoracis muscle than those receiving the Control (mean values for EPA of 0.5, 0.92, 1.20 and DHA of 0.31, 0.89 and 1.05 % of total FA for Control, LMA and HMA, respectively), and a lower n‐3 to n‐6 ratio (2.9, 1.9 and 1.6 in Control, LMA and HMA, respectively; P < 0.001). Steaks from animals fed either of the MA diets had a marginally higher (P < 0.05) ‘seaweedy flavour’ that was positively correlated with muscle C22:6n‐3 concentration. Steaks from animals fed HMA were rated as being higher (P < 0.05) in tenderness and had a lower (P < 0.05) shear force than those from Control fed animals. It is concluded that feeding microalgae at high levels can beneficially improve the health attributes of beef with only a few effects on sensory quality.