Chemical composition of Creole cattle meat

Proximal composition was determined in meat's Creole cattle (CGBC). For this purpose, four raw cuts of CGBC were analyzed: buttock, flank, loin blade steak, and shoulder blade steak. The mentioned names of the meat cuts come from the National Meat Bureau from the Republic of Argentina. These cuts were taken from an experimental lot of Creole cattle (n = 11) in Jujuy province. Comparisons were made with data extracted from Argentine Table of Food Composition, edited by National Nutrition Institute, Buenos Aires, Argentina (1942). The results show that the level of protein is slightly inferior (in the case of CGBC varies between 18.44 +/- 0.30 and 21.06 +/- 0.11 g/100 g, while in the CTE varies between 20 and 23.8 g/100 g). The content of lipids in the cuts without visible fat is variable (1.06 +/- 0.01 to 2.74 +/- 0.61 g/100 g in the cuts of CGBC and 1.4 to 8.4 for the cuts of CTE). The content of minerals is similar (Fe 2.26 +/- 0.18 to 2.35 +/- 0.23 mg/100 g in CGBC, while in the CTE varies between 3.15 and 3.46 mg/100 g; Phosphorous varies between 142 +/- 10 and 170 +/- 11 mg/100 g in CGBC and 186 to 213 mg/100 g in CTE). These outcomes allow to affirm that the quality of CGBC beef is very similar to CTE beef with regard to principal nutrients.     

Mineral composition of raw longissimus muscle derived from beef carcasses produced and graded in Venezuela

A total of 145 beef carcasses derived from cattle produced under tropical conditions in different regions of Venezuela were graded by the current grading system. Rib (longissimus) samples were excised, trimmed to zero fat cover and subjected to spectrophotometric analyses to examine the variation in ash, macro- and micro-mineral contents, according to the beef carcass grade. The analysis of variance indicated that the Venezuelan carcass grade did not affect significantly the ash or individual mineral content of the raw longissimus muscle; only the Na content tended to decrease (P < 0.10) as the beef carcass quality decreased from grade AA to grade C. Overall means +/- standard deviations are given for ash percentage (1.06 +/- 0.16) and content (mg/100g) of Ca (2.77 +/- 1.57), Mg (21.62 +/- 3.11), P (211.4 +/- 35.88), Na (76.06 +/- 30.88), K (243.81 +/- 63.93), Fe (1.93 +/- 0.58), Zn (4.13 +/- 0.82), Cu (0.084 +/- 0.041) and Mn (0.026 +/- 0.016). It was concluded that the variation in mineral composition of beef longissimus observed for this sample of tropical beef cattle, cannot be attributed to the Venezuelan carcass grade.     

Iron accumulation in oil during the deep-fat frying of meat

Iron accumulation in oil is a potential problem when frying food containing substantial amounts of iron. Selected meat products (skinless chicken breast, beef liver, and lean beef) were ground and fried (ca. 2-cm spheres, ca. 10 g/sphere) in partially hydrogenated soybean oil (PHSBO). Samples (450 g) of ground meat were fried 3 times/h for 8 h/d for 3 d. Oil samples were collected for analysis for iron (every 8 h) and oil degradation (every 4 h) and replaced with fresh oil. The iron contents of oil samples after 3 d of frying were approximately 0.11, 0.48, and 4.01 mg of iron/kg of PHSBO for the oil used to fry chicken, beef, and liver, respectively. There was a notable darkening in color and an increased tendency to foam for the beef liver oil sample compared with the other samples. After frying, the acid values were 0.9, 1.1, and 1.4 for the oil samples for chicken, beef, and liver, respectively. After frying, the p-anisidine values were 11.5, 12.8, and 32.6 for the oil samples for chicken, beef, and liver, respectively; the food oil sensor values were 0.96, 0.96, and 0.83 for the oil samples for chicken, beef, and liver, respectively.     

Effects of frying and storage on cholesterol oxidation in minced meat products

The presence of cholesterol oxidation products (COP) in the diet is a health concern for their various known adverse effects. It is important that the generation of COP be assessed during different stages of production, handling, and storage of meats and meat products so that relevant measures can be taken to minimize the production of COP. In a preliminary study, we investigated the content of COP in the lipids of raw meatballs (50% prok+50% beef), prefried meatballs (50% pork +50% beef), raw hamburger (100% beef), and prefried burger (50% pork+50% beef). Six of the common COP, viz 7α- and 7β-hydroxycholesterol, 7-ketocholesterol, 5α,6α-epoxycholestanol, 5β,6β-epoxycholestanol, and cholestanetriol, were analyzed by gas chromatography (GC) and GC-mass spectroscopy. The total content of these COP was in the range of 7 to 10 μg/g lipids in raw meatballs, prefried meat balls, and raw hamburger, after frying these samples for consumption. The prefried hamburger had ca. 8μg/g lipids of the total COP before frying, and this amount increased to 29 μg/g lipids after frying. During the storage of this fried sample, the total COP increased to 42 and 50 μg/g lipids, after 1 and 2 wk of storage, respectively. The results of this study show that freshly prepared meat products are a minor source of COP in the diet. However, if semiprepared frozen meat products are fried once and then stored for future consumption, the levels of COP can increase considerably, and this may be of concern for certain groups of consumers. Presented in part as a poster at the 88th AOCS Annual Meeting and Exposeattle, WA, May 11–14, 1997.     

Total content and dialyzable iron and zinc in foods from northern and Southern Mexico

Developing countries diets are based on a variety of plant foods that often are the main suppliers of important amounts of iron (Fe) and zinc (Zn). The objectives of this study were 1) to measure the total and dialyzable amounts of Fe and Zn in foods from Northern Mexico (Sonora) and from Southern Mexico (Oaxaca) and 2) to evaluate the effect of meat content of diets on the dialyzable amount of Fe and Zn. Methods to calculate the total dialyzable amount of Fe and Zn, were those of the AOAC and of Shen et al. Total Fe in e northern Mexican foods went from 0.78 +/- 0.0 to 11.59 +/- to 0.03 mg/ 100g (dry weight, DW); in southern Mexican foods the same micronutrient amounts were 0.86 +/- 0.18 to 8.8 +/- 0.57 mg/100 g (BS). Total Zn values were 0.91 +/- 0.00 to 13.58 +/- 0.05 mg/100 g (DW) in Sonora, and 0.64 +/- 0.18 to 20.80 +/- 0.33 mg/100 g (DW) in Oaxaca. In northern Mexico, foods dialyzable Fe had values from 0.1 +/- 0.04% to 10.6 +/- 0.36% and for Zn from 4.0 +/- 0.21% to 55.32 +/- 0.14%. Meanwhile, the range of values of dialyzable Fe for foods from Oaxaca were from 0.22 +/- 0.06% to 9.40 +/- 0.14% for and from 2.41 +/- 0.26% to 54.27 +/- 1.49% for dialyzable Zn. The average value for dialyzable Fe was higher in the foods that contained meat or meat products (p= 0.001).     

Contribution of meat fat to dietary arachidonic acid

Arachidonic acid (AA) in the diet can be efficiently absorbed and incorporated into tissue membranes, resulting in an increased production of thromboxane A₂ by platelets and increased ex vivo platelet aggregability. Results from previous studies have shown that AA is concentrated in the membrane phospholipids of lean meats. However, the concentration of AA in the visible fat portion of meats also may be significant despite being ignored in most studies. The aim of this study was to accurately quantitate the AA content of visible fat and the lean portion of beef, lamb, pork, chicken, duck, and turkey. The visible fat of meat contained a significant quantity of AA, ranging from 20 to 180 mg/100 g fat, whereas the AA content of the lean portion of meat was lower, ranging from 30 to 99 mg/100 g lean meat. Beef and lamb meats contained lower levels of AA in both the visible fat and lean portion than that from the other species. The highest level of AA in lean meat was in duck (99 mg/100 g), whereas pork fat had the highest concentration for the visible fats (180 mg/100 g). The lean portions of beef and lamb contained the higher levels of n-3 polyunsaturated fatty acids (PUFA) compared with white meats which were high in AA and low in n-3 PUFA. The present data indicate that the visible meat fat can make a contribution to dietary intake of AA, particularly for consumers with high intakes of fat from pork or poultry meat.     

Proximal composition, lipid and cholesterol content of meat from pigs fed peach-palm meal (Bactris gasipaes Kunth) and synthetic lysine

Two experiments were conducted to evaluate the proximal composition, lipids and cholesterol content of meat from pigs fed diets with peach-palm meal (PPM), with or without addition of synthetic lysine (LYS). In experiment 1, 24 pigs were randomly allotted into six treatments with three levels of PPM (0.16 and 32%) and two levels of LYS (0 and 0.27%). In experiment II, 16 finishing pigs were fed with two levels of PPM (0 and 17.50%) and two levels of LYS (0 and 0.27%). At the end of each experiment (42 and 35 d, respectively), pigs were slaughtered and loin samples were obtained to determine crude protein, dry matter, moisture, ash, total lipids, and cholesterol content. In experiment I, pork loin from 16% PPM had more dry matter (26.45 g/100 g) and less moisture (73.49 g/100g) than pork loin from 32% PPM (25.11 y 75.03 g/100g, respectively). Meat samples from pigs without LYS had higher (p < 0.05) content of lipids (2.11 g/100 g) than meat from pigs that consumed LYS (1.72 g/100 g). In experiment II, the proximal, lipids and cholesterol content were similar among treatments. The PPM addition to pig diets did not affect the proximal composition of pork, while LYS addition indicated a reduction of total lipids, which could result as an alternative to obtain leaner meat.     

New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi

Simultaneous analyses of total lipids, cholesterol and fatty acids were carried out on raw and grilled beef longissimus dorsi trimmed of external fat. Cholesterol was determined by high performance liquid chromatography and the fatty acids by gas chromatography. Mean total lipid (g/100 g) ranged from 2.1 to 2.6 for raw beef and 3.5 to 4.0 for grilled beef steaks. Cholesterol levels (mg/100 g) ranged from 40 to 43 for raw beef and 67 to 70 for grilled beef steaks. The main intramuscular fatty acids of the raw and grilled meat were 14:0, 16:0, 16:1n7, 18:0, 18:1n9, 18:1n7 and 18:2n6. Grilled lean beef steaks had significantly higher contents of the principal fatty acids and most of the minor fatty acids. The higher values for the three components in the grilled meat were due to loss of moisture during grilling. There was no significant difference between the apparent and true retentions values, both indicating no significant loss or degradation of total lipids, cholesterol and fatty acids during grilling.     

Fatty acid composition of meat from ruminants, with special emphasis on trans fatty acids

The fatty acid composition was determined in 39 samples of beef, 20 samples of veal, and 34 samples of lamb, representative of the supply of ruminant meat in Denmark. Five cuts of beef and veal and three cuts of lamb with increasing fat content were selected, and analysis of the fatty acid methyl esters was performed by gas-liquid chromatography (GLC) on a polar 50-m capillary column CP Sil 88 with flame-ionization detection. Lamb had the highest content of saturated fatty acids (52.8±1.8 g/100 g fatty acids), higher than beef and veal (45.3±3.1 and 45.4±0.8 g/100 g fatty acids, respectively). Cis monounsaturated fatty acids were 49.2±3.1, 44.9±1.8, and 37.7±1.7, and polyunsaturated fatty acids were 3.3±0.7, 5.8±2.0, and 5.0±0.1 g/100 g fatty acids in beef, veal, and lamb, respectively. Beef contained 2.1±0.8 g trans C_18:1 per 100 g fatty acids, about half that found in veal (4.0±1.2 g/100 g fatty acids) and lamb (4.5±0.6 g/100 g fatty acids). Trans C_16:1 was 0.24±0.01, 0.14±0.02, and 0.79±0.02 g/100 g fatty acids in beef, veal, and lamb, respectively. Only small variations in trans and other fatty acids could be demonstrated between cuts. The overlap between cis and trans C_18:1 by capillary GLC was verified by argentation-thin-layer chromatography followed by GLC, on three samples of veal and three samples of lamb. In veal 1.0 g, and in lamb 1.4 g trans C_18:1 per 100 g fatty acids were hidden under the cis C_18:1 peak. The mean intake of trans fatty acids from ruminant meat is estimated at 0.2 g/d.     

Study of the reineta protein modifications (Brama australis), put under freezing and storage to -18 degrees C and -30 degrees C

The objective of the present work was to study functional and thermal properties of reineta (Brama australis) frozen meat, analysed by water retention capacity (WRC), gel forming capacity (GFC), texture, emulsifying capacity and differential scanning calorimetry (DSC). For this study, reineta fillets were obtained and extracted by the same conditions, and cutted, packaged, frozen and stored at -18 degrees C and -30 degrees C for 7 months. The results obtained, showed that there were no signifficant differences in the responses to thermal treatment for all the specimens. For samples frozen at -18 degrees C and -30 degrees C, the protein contents were 23.5 + 0.0 and 25.4 + 1.0%, respectively. The WRC values were 0.45 + 0.1 and 1.59 +/- 0.0 g water/g protein, respectively. The gel forming capacity was only present in the fresh samples, whereas the frozen stored ones only form protein aggregates. The emulsifying capacity was between 960 and 1400 g oil / g protein, and the storage time increased this value. The miosin denaturation temperature (Td) and denaturation enthalpy (?H), obtained by DSC, fluctuated between 39.2 +/- 0.5 to 44.8 +/- 0.8 degrees C and 1.12 +/- 0.3 to 0.52 +/- 0.2 J/g, respectively. The actina values were between 71.0 +/- 0.6 to 75.3 +/- 0.5 degrees C and between 0.5 +/- 0.1 to 0.7 +/- 0.1 J/g. Cooperativity decreased as the storage time increased. This is showing a certain degree of protein displacement. The values found by thermal analyses showed a direct relationship with the functional properties, both decreasing with storage time.     

Iron, zinc and copper content of foods commonly consumed in Mexico

Nutrient composition in foods is necessary for the determination of nutrient intake. Food composition tables used for dietary studies in Mexico do not have information of zinc, iron and copper; when present the values have been extrapolated from laboratory analysis carried out with foods in other countries and regions of the world. In this study zinc, iron, and copper content of 104 plant foods and 32 animal foods was determined. The procedure used was atomic absorption spectrophotometry for the minerals. Foods were grouped into cereals, vegetables, fruits, legumes and animal foods. Zinc content ranged from 0.018 mg/100 g for strawberry to 9.193 mg/100 g for beef. Iron content ranged from 0.113 mg/100 g for yogurt to 19.82 mg/100 g for a commercial cereal which had minerals added during processing. In some foods copper was not found and the highest content was 3.371 mg/100 g in beef liver. This study has provided information on zinc, iron and copper content of the most commonly consumed foods in Mexico.     

Role of Flaxseed Meal Feeding for Different Durations in the Lipid Deposition and Meat Quality in Broiler Chickens

This study investigated the role of flaxseed meal (FSM), a rich terrestrial source of ω-3 fatty acids, in the alteration of the fatty acid profile and metabolism, health indices, physicochemical properties, and sensory quality of broiler chicken meat. The broiler chickens were fed 100 g FSM kg⁻¹ diet for different time periods (1, 2, 3, 4, and 5 weeks). The results revealed that 100 g FSM feeding in broiler chickens for at least 3 weeks increased (P < 0.01) the EPA, DHA, MUFA, PUFA, ω-3 PUFA, and ω-6 PUFA of broiler chicken meat with the corresponding decrease in palmitic acid, stearic acid, and SFA content. 100 g FSM feeding up to 3 weeks has increased the Δ⁹-desaturases (P < 0.05), thioesterase index (P < 0.01), and Δ⁵-desaturase + Δ⁶-desaturase activity (P < 0.01) along with an improvement in health indices (P < 0.01) of chicken meat. Similarly, a reduction in meat cholesterol and fat content of thigh meat (P < 0.01) was observed by feeding 100 g FSM for at least 3 weeks with no effect on the pH, color scores, and sensory evaluation of broiler chicken meat. The water-holding capacity (WHC) and extract release volume (ERV) decreased, whereas, drip loss of meat increased (P < 0.01) due to the feeding of 100 g FSM beyond 3 weeks. Thus, this study concluded that 100 g FSM feeding for 3 weeks in broiler chickens significantly improves the fatty acid profile, lipid metabolism, and health indices of meat, without compromising the physicochemical properties of broiler chicken meat.     

The Effect of Local Cooking Methods on Polycyclic Aromatic Hydrocarbons (PAHs) Contents in Beef,Goat Meat,and Pork as Potential Sources of Human Exposure in Kisumu City,Kenya

Roasted meat is known to be a major source of human exposure to PAHs. The contribution of direct-heat charcoal-roasted, electric- oven grilled, and shallow-pan fried meat to human exposure in Kisumu City was not known although the three modes of cooking meat are very prevalent. This study analyzed the concentrations of the PAHs in raw beef, goat meat, and pork, investigated the effect of direct-heat charcoal roasting, electric-oven grilling, and shallow-pan frying on these concentrations, and compared their concentration levels with international standards for foods in order to assess the potential risks to consumers. Samples were taken from three popular meat-roasting hotels within Kisumu City, Kenya. Extraction of PAHs was done using liquid-liquid partition after saponification with alcoholic potassium hydroxide followed by clean-up on a silica gel column and final analysis by gas chromatography-mass spectrometry (GC-MS). Roasting and shallow-pan frying introduced new PAHs and significantly (P ≤ 0.05) increased the concentrations of those existing in raw meat. Direct-heat charcoal roast beef had 5 new PAHs and a total mean PAH content of 17.88 μg/kg, compared with a mean of 1.39 μg/kg for raw beef, with the potent dibenz(a,h)anthracene also being detected. Direct-heat charcoal roasted goat meat had three new PAHs and a total mean PAH content of 4.77 μg/kg, compared with a mean of 2.13 μg/kg in raw meat, with the potent benzo(a)pyrene concentration being 8.84% of the total mean PAH. Fried pork had 7 new PAHs and a total mean PAH content of 3.47 μg/kg, compared with a mean total of 0.17 μg/kg, detected in the raw meat. Roast beef had the highest individual PAH concentration (5.03 μg/kg) and highest total PAHs concentration (17.88 μg/kg), both being higher than acceptable EU limits. The PAHs from local raw and cooked meat were characterized and quantified for the first time in Kisumu City and the study therefore provided the needed baseline data on PAHs in raw and cooked meat.     

Physical-chemical composition of in natura goat milk from cross Saanen throughout lactation period

The analyzed milk samples were collected from cross Saanen goats of different ages and different cross breeding types, throughout the lactation period, from September 1996 to December 1997. For the physical-chemical characteristics measured in this experiment, the following average values were obtained, followed by their respective standard deviations: pH (6.69 +/- 0.20); acidity (12.96 +/- 3.64 degrees D); density (1.030 +/- 0.009 mg.cm-3); fat (3.83 +/- 1.04%); crude protein (3.34 +/- 0.73%) and total solids (12.25 +/- 1.94 g.100 g-1). The lactation period influenced the values of acidity, fat, crude protein and total solids; these values decreased during the initial months and increased at the end of the lactation. The correlations were analyzed among the studied characteristics during the lactation, resulting in positive (p < 0.05) acidity/density correlation (r = 0.2115), stand out also the positive correlations (p < 0.01) among fat/total solids (r = 0.7715) and crude protein/total solids (r = 0.6228).     

Effect of dietary calcium during pregnancy and lactation on zinc levels in blood and bone, in rats

The effect of dietary calcium (Ca) level on maternal zinc (Zn) nutritional status was studied. Female Wistar rats, weighing 250-350 g, were fed during pregnancy and lactation with an experimental diet containing/100 g different levels of calcium: 0.2 g (low calcium: LCa), 0.6 g (normal calcium: NCa) or 0.9 (high calcium: HCa). Maternal blood samples were drawn from the tail at delivery and at the end of lactation. Laboratory determinations were: Zn in whole blood (WB) at delivery and weaning; Zn (ZnF) and Ca (CaF) in the ashed femur at weaning. The results (mean +/- SEM) were: ZnWB (microgram/ml) at delivery and weaning: LCa: 8.73 +/- 1.05; 12.8 +/- 2.02; NCa: 3.49 +/- 0.19; 3.73 +/- 0.37; HCa: 3.21 +/- 0.19; 3.85 +/- 0.27. CaF (mg/100 mg): LCa: 19.2 +/- 0.8; NCa: 21.4 +/- 0.6; HCa: 20.4 +/- 1.1. ZnF (microgram/100 mg): LCa: 30.2 +/- 0.9; NCa: 24.1 +/- 0.3; HCa: 24.1 +/- 0.9. ZnWB was significantly higher in LCa (p < 0.0001) regarding NCa and Hca. ZnF showed an increase and CaF a decrease in LCa regarding NCa and HCa (p < 0.0001). There were no significant differences in ZnWB, ZnF and CaF between NCa and HCa These results show that: there was no detrimental effect when dietary Ca content was increased by 50% above the normal requirements of the rat.; low dietary Ca during pregnancy and lactation produced an increase of Zn utilization, reflected in maternal blood Zn and in ZnF content.     

Acceptability and nutritional quality of a beverage based on orange juice and whey powder, preserved by heat or high-intensity pulsed electric fields (HIPEF)

Orange juice may be a nutrient vehicle that helps to improve diet quality. The addition of whey allows the incorporation of high quality proteins. However, a good acceptability is necessary. The aims of the present study were: a) to assess the acceptability of a beverage prepared with orange juice (J) and whey powder (WP) at 7 g/100 g (J+WP7) or at 13 g/100 g (J+WP13); b) to measure available lysine content and ascorbic acid retention of the more accepted formulation, comparing the effect of HIPEF treatment (29 kV/cm, t(acum): 59 micros) with a conventional heat treatment at 75 degrees C, for 15 minutes (HT). The beverages were subjected to sensory evaluation (Friedman test). Available lysine was assessed by the Carpenter method, modified by Booth, and vitamin C by HPLC; minerals Na and K, by flame photometry; Ca, Mg and Zn by atomic absorption spectrometry. There were no significant differences between the acceptance of J and J+WP7. J+WP13 was significantly less accepted (p < 0.01), so it was discarded. Available lysine (mg/g protein) in untreated J+WP7 was 60.2 +/- 0.15; after treatments: 50.0 +/- 2.8 (HT) and 51.0 +/- 3.4 (HIPEF). The HIPEF treated J and (J+WP7) retained 100% and 98% of their vitamin C initial content and the HT treated, 91% and 88%, respectively. The amount of whey powder added to the orange juice conditioned the acceptability. The juice containing 7% of whey powder was well accepted, and after treatment by HIPEF, it retained a good nutritional quality, regarding available lysine, vitamin C retention and provision of mineral nutrients.     

Nutritional and microbiological profile of soybean sausages available in Costa Rica

The nutritional and microbiological quality of 80 soybean sausage samples (50% frankfurter and 50% sausage mortadela) was studied. On average, the protein content was 17.5 g/100 g in sausage mortadela and 20 g/100 g in frankfurter. The mean total fat content was 5.5 g/100 g for both products. However when products of different manufacture industries were compared, a highly significant difference (p = 0.0000) in the fatty acids speciation between both groups and between samples of the same product were found. Bigger differences were found in the content of palmitic acid (C16:0), oleic acid (C18:1) and linoleic acid (C18:2). Cholesterol was not detected in samples analyzed. On average the atherogenicity index was 0.55 for sausage mortadela and 0.59 for frankfurter. A consumption of 25 grams of of soybean protein from these sausages can bring an intake of saturated fatty acids between 20-90% of the daily recommendation. Likewise, they can supply between 12-70% of the recommended daily polyunsaturated fatty acids. These variations are owing to the big difference in fatty acids speciation in each sausage brand. Around 20% of soybean sausages studied showed total coliform levels above 10(4)/g, being more frequent in sausage mortadela. Also 60% of this product and 10% of frankfurters showed psychrotroph levels of 10(6)/g. Clostridium perfringens, in levels above 10(2)/g was evidenciated in 5% of samples, Escherichia coli was not isolated from them. The findings of this study suggest the urgent need for implementing a quality control system for soybean sausages, before national health authorities consider to support nutritional campainings that promote their consumption.     

Identification of Oviposition Attractants of the Secondary Screwworm, Cochliomyia macellaria (F.) Released from Rotten Chicken Liver

The secondary screwworm, Cochliomyia macellaria (F.), is an important blowfly species affecting both livestock and humans. It can transmit pathogenic disease agents mechanically and is an agent of facultative myiasis, which leads to economic losses. The adult flies are attracted to decomposing carcasses, carrion, or rotten meat in order to deposit their eggs, and the hatched larvae develop on these decaying organic materials. This research was aimed to identify volatiles emitted from rotten chicken livers that were reported previously to attract gravid females. In laboratory oviposition assays, gravid females laid significantly more eggs on rotten livers than on fresh livers, and rotten chicken liver was more attractive than rotten beef liver. Volatiles from the two livers were collected using solid phase microextraction. Significantly different volatile profiles were detected from the rotten livers of beef and chicken. Electroantennography (EAG) was performed to determine antennal responses to chemicals released from the most attractive chicken liver that are candidate oviposition attractants. Seven compounds from rotten chicken liver elicited significant EAG responses from antennae of gravid females. Oviposition assays showed that the 7-component blend stimulated gravid females to lay significantly more eggs than the other combinations tested. This 7-component blend may have potential for use in monitoring and sampling populations of secondary screwworm and their associated disease epidemiology.     

Effect of Feed Fat By-Products with Trans Fatty Acids and Heated Oil on Cholesterol and Oxycholesterols in Chicken

Chicken is the most widely consumed meat all over the world due to chickens being easy to rear, their fast growth rate and the meat having good nutritional characteristics. The main objective of this paper was to study the effects of dietary fatty by-products in low, medium and high levels of oxidized lipids and trans fatty acids (TFAs) on the contents of cholesterol and oxycholesterols in meat, liver, and plasma of chickens. A palm fatty acid distillate, before and after hydrogenation, and a sunflower–olive oil blend (70/30, v/v) before and after use in a commercial frying process were used in feeding trials after adding 6% of the fats to the feeds. Highly oxidized lipid and TFA feeds significantly increased the contents of cholesterol and oxycholesterols in all tissues of chicken (0.01 < p ≤ 0.05). The contents of oxycholesterols in chicken meat, liver and plasma obtained from TFA feeding trials varied between 17 and 48 μg/100 g in meat, 19–42 μg/100 g in liver and 105–126 μg/dL in plasma. In contrast, in the oxidized lipid feeding trials, oxycholesterols varied between 13 and 75 μg/100 g in meat, 30–58 μg/100 g in liver and 66–209 μg/dL in plasma. Meat from chickens fed with feeds containing high levels of TFAs or oxidized lipids may contribute to higher ingestion of cholesterol and oxycholesterols by humans.     

Chemical composition and mineral content of legumes and cereals produced in Northwestern Argentina

Different varieties of bean (Phaseolus vulgaris), corn (Zea mayz), lentil (Lens sp), soya (Glycine max) and wheat (Tricticum sp) were analyzed in order to obtaining data of chemical composition and content of minerals to contribute to the International Food Data System INFOODS in the elaboration of Regional Food Composition Tables and to evaluate the quality of grains. The selected varieties were the ones produced in the northwestern region of Argentina. The beans were divided in five groups, according to their statistical similarity. The pallares variety is the one that presents bigger content of Cu (2.42 mg/100 g), Fe (76.03 mg/100 g) and Zn (6.08 mg/100 g). The samples of corn were divided in three groups, according to their statistical similarity. The leales yellow corn has bigger content of Zn (3.16 mg/100 g) that the other varieties of the region. The 8 rayas white corn is the one that presents bigger content of Fe (11.48 mg/100 g), while the pisingallo yellow corn is that of bigger content of Cu (1.21 mg/100 g).