Camelina sativa cake improved unsaturated fatty acids in ewe's milk

BACKGROUND: Camelina sativa cake (CSC), a rich source of unsaturated fatty acids, in the case of ruminants, may improve the energy value of a diet and also increase the unsaturated fatty acid content in milk. Effects of basal diet (control), basal diet plus 30 g kg⁻¹ of CSC in dietary dry matter (DM), basal diet plus 60 g kg⁻¹ of CSC in dietary dry matter on milk production and the fatty acid composition of ewe's milk with particular emphasis on the monoenes and conjugated isomers of linoleic acid content were examined. RESULTS: Elevated concentration of total monounsaturated fatty acids, the effect of an increase in monounsaturated fatty acids in the trans configuration, as well as the increased content of total polyunsaturated fatty acids, resulted from CSC supplementation. Total saturated fatty acid concentration was decreased. CONCLUSION: Milk from CSC‐supplemented ewes was characterized by increased levels of beneficial nutritional factors, including mono‐ and n‐3 polyunsaturated fatty acids, and was also by lower atherogenic and thrombogenic indices. Taking into consideration all the obtained results and recommended fat concentrations in a daily ruminant ration, we recommend supplementing a dairy ewe's diet with 30 g kg⁻¹ DM of CSC cake in practice. Copyright © 2011 Society of Chemical Industry     

苦杏仁对肉鸡生长性能和肉品质及肝脏抗氧化能力的影响

通过在肉鸡饲料中添加不同剂量的苦杏仁粉,评价其对肉鸡生长性能、肉品质及肝脏抗氧化能力的影响,探究苦杏仁在畜禽生产中应用及最适添加量,为饲料中抗营养因子的开发利用提供试验依据。试验将100只1日龄AA肉鸡,随机分为4组,每组25只;对照组(C组)饲喂基础全价饲料,低剂量组(L组)饲喂含4.5 g/kg苦杏仁粉的基础全价饲料,中剂量组(M组)饲喂含9 g/kg苦杏仁粉的基础全价饲料,高剂量组(H组)饲喂含17 g/kg苦杏仁粉的基础全价饲料,试验周期为45 d。结果表明,与C组相比,H组肉鸡的终末体重和平均日增重极显著降低(P<0.01),料重比极显著升高(P<0.01),而L组、M组肉鸡的末体重和平均日增重及料重比无显著差异(P>0.05);肌肉放置24 h和48 h后,H组肌肉肉色显著降低(P<0.05),肌肉剪切力极显著增加(P<0.01);L组胸肌粗蛋白质含量显著升高(P<0.05),M组、L组差异不显著(P>0.05)。饲料中添加不同剂量的苦杏仁粉均增强肉鸡肝脏中SOD、CAT和GSH-PX的活性(P<0.05)。试验说明,饲料中添加的低剂量(4.5 g/kg)和中剂量(9 g/kg)苦杏仁粉均可改善肉鸡肉品质和增强肝脏抗氧化性能,其中以添加9 g/kg苦杏仁的效果最佳。而添加高剂量(17 g/kg)的苦杏仁粉虽能增强肉鸡肝脏的抗氧化能力,但会导致肉鸡的生长性能和肉品质降低。     

Documentation of fatty acid profiles in lamb meat and lamb-based infant foods

Lamb meat, when used in the weaning diet of children, is presumed to have a lower allergenicity than other forms of red meat. In children with atopic dermatitis and multiple food hypersensitivities, consumption of lamb meat has also resulted in significant clinical improvements in the severity of the eczematous lesions. Lamb meat is also of special interest in infant nutrition because it provides a somewhat unique fatty acid (FA) profile that mirrors what is thought to be optimal for neonatal growth and development. However, very little is known about how the processing of fresh meat (FM) into prepared infant foods influences its FA composition. In this study, we compared the FA profile of FM from suckling lambs with those of homogenized (HO) and lyophilized (LIO) baby foods prepared primarily with lamb meat. The results show that the content of total omega-3 polyunsaturated FAs was the highest in FM (more than 3-fold) compared to commercial baby food, due to largely higher contents of α-linolenic acid (1.5-fold higher), eicosapentaenoic acid (6-fold higher), and docosahexaenoic acid (10-fold higher). Furthermore, arachidonic acid was more than 6-fold higher in FM compared to LIO and HO. Results from this study suggest the possibility of enhancing the FA profile of commercial baby food based on meat by using lamb meat, but care should be taken during processing so that important FAs are not lost. PRACTICAL APPLICATION: In this article, we have documented that meat from the suckling lamb is an interesting and potentially important source of omega-3-FAs, especially some of the long-chain polyunsaturated FAs (LC-PUFAs) that are essential for optimal neonatal growth and development. These results may have special implications to the infant food industry, in that products made using meat from suckling lambs may provide not only exceptional amounts of these FAs, but also other limiting essential nutrients such as iron. This may be especially important in regions of the world, such as Italy, where use of lamb meat as a weaning food is common during infancy.     

Effect of Echinacea purpurea L. on oxidative status and meat quality in Arbor Acres broilers

BACKGROUND: Echinacea purpurea L. (EP) is a popular herbal antioxidant and immunomodulator. The present study was conducted to evaluate the effects of EP on meat quality and oxidative status in broilers. Two hundred and fifty (1‐day‐old) male broilers (Arbor Acres) were randomly allocated to five groups including the control (corn‐soybean meal diet) and 0.1, 0.5, 1.0 and 2.0% EP powder groups, with two replicates per treatment group. RESULTS: The results indicated that the addition of 0.5% and 1.0% EP significantly increased water‐holding capacity and decreased storage loss of breast and thigh fillets at 35 days old. For fillet colour, L* (lightness) values were lower, and a* (redness) and b* (yellowness) values were higher with EP supplementation. Lower crude fat contents were observed in EP groups in comparison with control at 35 days of age in breast and thigh fillets, respectively. Production of malondialdehyde was slightly reduced in serum of EP supplemented birds compared to the control group. Results for Trolox equivalent antioxidant capacity, catalase and superoxide dismutase were significantly higher for the 0.5, 1.0 and 2.0% EP supplemental groups than control group in serum. Liver and spleen tissues results showed that the antioxidative enzymes activities were higher with EP powder at 35 days of age. CONCLUSION: Dried EP can be used as a feed additive to improve the meat quality and oxidative status in Arbor Acres broilers. Copyright © 2012 Society of Chemical Industry     

Carcass characteristics and meat quality of broilers fed periwinkle flesh (Pachymelania aurita), palm kernel cake and oil‐based rations

The effect of supplementation of palm kernel oil in periwinkle flesh and palm kernel cake‐based diets on carcass characteristics and meat quality of broilers was evaluated. Birds were assigned to five dietary treatments in a completely randomized design. The first diet, which was the control, contained 20 mg kg^?1 fishmeal but it did not contain palm kernel cake and periwinkle flesh. The second diet contained 20 mg kg^?1 fishmeal, 250 mg kg^?1 palm kernel cake but no periwinkle flesh. The third diet contained 60 mg kg^?1 periwinkle flesh, 250 mg kg^?1 palm kernel cake and no fishmeal. Present in the fourth diet were 250 mg kg^?1 palm kernel cake, 30 mg kg^?1 periwinkle flesh, no fishmeal and 20 mg kg^?1 palm kernel oil. Similarly, the fifth diet contained 250 mg kg^?1 palm kernel cake, 30 mg kg^?1 periwinkle flesh, no fishmeal and 40 mg kg^?1 palm kernel oil. Carcass measures and cuts were significantly influenced (P < 0.05) by dietary treatments. Diets 2, 3 and 5 gave significantly higher plucked dressed weights, total edible meat and total bone weights, respectively. Also carcass cuts were significantly increased (P < 0.05) in birds on periwinkle and palm kernel oil diets, with abdominal fat being highest in diet 5 having 40 mg kg^?1 palm kernel oil. However, proximate composition, physical and sensory properties were not significantly (P < 0.05) influenced by dietary treatment. Results showed that carcass characteristics improved as compared to the control group. Copyright © 2005 Society of Chemical Industry     

Lipid and flavour quality of stored breast meat from broilers fed marine algae

In the current study, broilers were fed either 2·8 or 5·5% natural golden marine algae (MA) or 2·1% menhaden oil in an effort to produce an n-3 fatty acid (FA) enriched broiler breast product with acceptable flavour and lipid quality. Previously cooked or raw breast samples were stored at -23°C for 82 d and evaluated at intervals for flavour and TBA values. All treatments significantly increased breast n-3 FA content compared to samples from control-fed birds. The greatest n-3 FA deposition (212 mg kg⁻¹) was achieved by feeding 5·5% MA. All dietary n-3 FA significantly reduced flavour scores compared to samples from control-fed birds, although 2·8% MA samples were still considered acceptable by consumer panelists. Deterioration of flavour quality during storage of previously cooked samples was accelerated by all n-3 FA treatments except 2·8% MA. The rate of TBA production during storage of cooked breast meat was increased by n-3 FA, but this was curtailed by storing samples raw. These data indicate that 2·8% MA is useful for enhancing poultry tissue n-3 FA with minimal compromise in flavour or lipid quality, thus yielding a product that may serve as a substitute for fish in the diet. © 1988 Society of Chemical Industry     

Effect of different sources of dietary omega‐3 fatty acids on general performance and fatty acid profiles of thigh,breast, liver and portal blood of broilers

One hundred and sixty‐eight 1‐day‐old Cobb broiler chickens were randomly assigned to 12 broiler cages to determine the dietary effect of different sources of oils rich in long‐chain omega‐3 polyunsaturated fatty acids (LCω3PUFA). The following oils were added to the feed at a concentration of 12.5 g kg^?1: a highly refined seal blubber oil (SBO) containing 225 g kg^?1 LCω3PUFA; a fish oil (FO) concentrate containing >800 g kg^?1 LCω3PUFA in the form of triglycerides; and an FO concentrate containing >600 g kg^?1 LCω3PUFA in the form of ethyl esters. Fatty acid profiles of the breast and thigh meat were measured in order to determine the deposition of LCω3PUFA into the body tissues, whilst fatty acid profiles of the liver and the portal blood were taken in order to deduce consequences of the different ester forms on the absorption process. A triangular sensory evaluation was performed on the breast meat. The levels of LCω3PUFA in all tissues and the portal blood reflected the concentrations of LCω3PUFA in the diets. The sensory properties of the breast meat were negatively influenced by ethyl ester supplementation only. Copyright © 2004 Society of Chemical Industry     

Effect of dietary sorghum germ meal on performance and meat quality of broiler chicks

Two hundred Lohmann broiler chicks were equally allocated into 20 pens after being adapted on a control diet for 7 days. The four dietary treatments containing graded levels of sorghum germ meal (SGM, 0, 75, 150, 225 g kg^?1) were randomly assigned to the pens (five pens per dietary treatment). L-Lysine and DL-methionine were added to the diets to raise their contents to the recommended levels for starter broiler chicks. Feed and water were provided ad libitum throughout the 6-week experimental period. The dietary treatment had negative linear effects (P < 0.01) on body weight, feed intake, weight gain, feed:gain ratio and dressing percentage, and a positive linear effect (P < 0.01) on liver and viscera relative weights. It had insignificant effects (P > 0.05) on pancreas, bursa relative weights, incidence of leg abnormalities and mortality rate. Abdominal fat relative weight had shown a significant negative linear effect (P < 0.05). Dietary SGM had no detectably different effect on colour, juiciness, tenderness and flavour of the meat when evaluated by semi-trained panellists.     

The effect of a flaxseed oil-enhanced diet on the product quality of farmed brook trout (Salvelinus fontinalis) fillets

Abstract: The effects of dietary modification with flaxseed oil‐enhanced (Flax) feed on the product quality of brook trout fillets were examined. Trout were fed a commercial feed supplemented with fish oil (CD) or flaxseed oil (Flax) for 165 d before harvesting. Proximate composition and fatty acid profile were determined on fillets. Quality parameters of the raw fillets were examined over the storage period by measuring color (L*, a*, b*), muscle pH, and thiobarbituric acid reactive substances test. Evaluations on the cooked fillets included sensory evaluation with triangle tests and a paired preference test. There were no differences in proximate composition between the groups; however, the total omega‐3 fatty acids were greater in Flax fillets (P < 0.05). Diet and day were shown to interact in their effect on whiteness, pH, and lipid oxidation (P < 0.05); however, linear regression did not determine that malondialdehyde concentration was associated with time in either diet type implying that lipid oxidation in the vacuum‐packed fish was controlled at storage temperatures (4°C). Sensory panelists were able to choose the odd sample in a replicated triangle test analyzed using the β‐binomial model, and there was preference for Flax fillets (P < 0.05). Results indicate that a Flax‐enhanced diet would have favorable effects on product quality of farmed brook trout.     

Oxidative Stability of ω3-rich Camelina Oil and Camelina Oil-based Spread Compared with Plant and Fish Oils and Sunflower Spread

ABSTRACT: The oxidative stability of ω3‐rich oil from Camelina sativa and the storage stability of a camelina oil‐based spread were evaluated. Camelina oil was more stable than fish oil and linseed oil, but less stable than sunflower, corn, sesame, and olive oils, indicated by measuring peroxide values (PV), ρ‐anisidine values (AV), total oxidation values (Totox), thiobarbituric acid reactive substances (TBARS), conjugated diene levels (CD), and conjugated triene levels (CT) during storage at 65 °C for 16 d. The camelina oil‐based spread had higher PV, AV, Totox, TBARS, CD, and CT than the sunflower spread but maintained adequate sensory quality for 16 wk of storage at 4 °C or 8 °C.     

亚麻荠籽多糖提取工艺的响应面优化 及其体外抗氧化活性

以亚麻荠籽饼为原料,以多糖得率为指标,在单因素试验基础上采用响应面试验对恒温搅拌提取亚麻荠籽多糖工艺进行优化,并探讨亚麻荠籽粗多糖提取物的体外抗氧化活性。结果表明,恒温搅拌提取亚麻荠籽多糖的最佳工艺条件为提取温度90 ℃、料液比1∶ 18、提取时间85 min、搅拌速度200 r/min,在此条件下提取2次,亚麻荠籽多糖得率为1.71%。亚麻荠籽粗多糖提取物对DPPH自由基与羟自由基均呈现出一定的清除能力,对羟自由基的清除能力优于DPPH自由基。研究结果为亚麻荠籽多糖的提取以及应用提供了理论依据。     

Effects of vitamin E and fish oil inclusion in broiler diets on meat fatty acid composition and on the flavour of a composite sample of breast meat

BACKGROUND: Enriching poultry meat with long‐chain n‐3 polyunsaturated fatty acids (LC n‐3 PUFA) can increase low population intakes of LC n‐3 PUFA, but fishy taints can spoil reheated meat. This experiment determined the effect of different amounts of LC n‐3 PUFA and vitamin E in the broiler diet on the fatty acid composition and sensory characteristics of the breast meat. Ross 308 broilers (120) were randomly allocated to one of five treatments from 21 to 42 days of age. Diets contained (g kg^?1) 0, 9 or 18 LC n‐3 PUFA (0LC, 9LC, 18LC), and 100, 150 or 200 mg LD ‐α‐tocopherol acetate kg^?1 (E). The five diets were 0LC100E, 9LC100E, 18LC100E, 18LC150E, 18LC200E, with four pens per diet, except 18LC100E (eight pens). Breast meat was analysed for fatty acids (uncooked) and sensory analysis by R‐index (reheated). RESULTS: LC n‐3 PUFA content (mg kg^?1 meat) was 514 (0LC100E) and 2236 (9LC and 18LC). Compared with 0LC100E, meat from 18LC100E and 18LC150E tasted significantly different, while 23% of panellists detected fishy taints in 9LC100E and 18LC200E. CONCLUSION: Chicken meat can be enriched with nutritionally meaningful amounts of LC n‐3 PUFA, but > 100 mg dl‐α‐tocopherol acetate kg^?1 broiler diet is needed to protect reheated meat from oxidative deterioration. Copyright © 2010 Society of Chemical Industry     

Performance,carcass cut‐up and fatty acids deposition in broilers fed different levels of pellet‐processed flaxseed

The effects of flaxseed (FS) processing and inclusion levels on broiler performance and fatty acid deposition were examined. FS was provided as whole seed, ground or pellet‐then‐mashed at a dietary level of 0, 12 or 14% during days 1 to 21. These levels represented control, threshold and over‐threshold, respectively. During days 22 to 40, the threshold level was increased to 15%, while the over‐threshold level increased to 17%. After 21 days of feeding, the performance of birds fed a diet with 12% pellet‐then‐mashed FS were comparable (p > 0.05) with those fed mashed control diet, but superior to those fed a diet of whole FS (p < 0.05). There was interaction (p < 0.05) between diet processing and FS level on weight gain, with pellet‐then‐mash processing being more effective at the 12% FS inclusion level than at the 14% level in improving performance. The beneficial processing effect on performance diminished during days 22 to 40. Furthermore, carcass cut‐up percentage was not affected (p > 0.05) by the treatments, except that increased FS level resulted in smaller fat‐pad and larger liver (p < 0.05). Birds deposited omega‐3 (n‐3) fatty acids in breast and thigh muscle the most with higher FS inclusion and pellet‐then‐mash processing. On day 40, the total n‐3 fatty acids made up 22.1 and 24.4% in the muscle lipids of breast and thigh samples from birds fed pellet‐then‐mashed FS at the level of 12% during days 1 to 21 and at the level of 15% during days 22 to 40, respectively. These values were higher (p < 0.05) than those found in birds fed diets of similar FS levels but as whole seed or ground seed. Up to 12% pellet‐processed FS can be incorporated into broiler diets with satisfactory growth, while maximizing n‐3 fatty acid deposition in the tissues. Copyright © 2005 Society of Chemical Industry     

Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega‐3 rich flaxseed oil and salmon oil

Surimi franks were fortified with flaxseed or salmon oil at 2 g/100 g sample, franks without added oil served as a control. Thiobarbituric acid reactive substances values were highest (P < 0.001) in salmon oil franks; however, these values did not change over the 21‐day storage period regardless of frank type (P > 0.05). Frank pH decreased over time (P = 0.011) for all frank types. There were differences in textural properties between frank types (P < 0.05), with the flaxseed franks being softer and less gummy, cohesive and chewy than the control franks. Participants (n = 79; age 18–35) evaluated visual appeal, colour, aroma, texture, flavour and acceptability on a hedonic scale; there were no differences (P > 0.05) between franks. Fifty‐four panellists reported consuming sausage on a weekly to monthly basis, and most (50/79) indicated interest in purchasing this type product. The surimi franks were accepted by young adult consumers, which may indicate market potential of these types of products.