Einfluß von Futterfetten auf die Qualität tierischer Veredlungsprodukte

Effects of Feed Fats on Quality of Animal Product At the same level of energy supply intake of fats/oils do not lead to a higher fat deposition in the carcass. Additionally, fats are carrier of fat soluble vitamins A, D, E, K and improve their absorption from the intestinal tract. The fatty acid profile of fat deposited in the organism, as for example in egg yolk is influenced by the intake of fatty acids provided by feed. This especially concerns linoleic- and linolenic acid as well as lauric- and myristic acid, High contents of polyunsaturated fatty acids negatively influence oxidative stability as well as consistency of body fat and therefore quality of animal products. An improved oxidation protection can be carried out by supplementation of antioxidants. Medium-chain, saturated fatty acids reveal positive effects on both criteria.     

Der Einfluß fettreicher Rapsprodukte auf die Fettqualität von Lämmerschlachtkörpern

The influence of fatty rapeseed products on fat quality of lamb carcase. In a feeding experiment with lambs the following question was to be answered: Effects of unsaturated fatty acids in diets of different rape products (rapeseed, rapeseed cake and rapeseed oil) on the fatty acid composition of stored fat in lamb carcase. A total of forty weaned tup lambs (genotype: Merino Sheep, Blackhead Mutton Sheep × Merino Sheep) were fattened up to an average finishing weight of 49 kg under conditions of a high feeding intensity. Four groups were built (n = 10) each receiving four different mixed concentrates. The control group was fed conventional mixed concentrates on the basis of coarse meal of cereal-dried sugar beet pulp-soybean. The mixture for the test group 1 contained 10% rapeseed. In test group 2 soybean meal was replaced by 34% rapeseed cake. Test group 3 was given mixed concentrates with 4% rapeseed oil. All mixtures were composed in an isoenergetic and isonitrogenous way. The three mixtures for the test groups contained a higher content of crude fat and crude fiber than the control mixture. The fat content of the test mixtures had the same level. The fatty acid composition in the fat tissue of the test groups (abdominal fat, back fat, intramuscular fat) were significantly different from the control group. The test groups showed, especially, a higher degree of trans fatty acids (C16:1, C18:1) and a smaller portion of polyunsaturated fatty acids than the control group. With respect to the composition of fat there was no difference between the three test groups. This accordance indicates that the process of digestion in the rumens took place in a parallel way. There was no difference between feeding cell bound oil or free oil.     

Mitochondrial membrane fatty acid composition in the marmoset monkey following dietary lipid supplementation

Diets supplemented with high levels of saturated fatty acids derived from sheep kidney (perirenal) fat or unsaturated fatty acids derived from sunflowerseed oil were fed to marmoset monkeys for 22 wk. The effect of such diets on plasma, red blood cell phospholipids, and liver, heart, kidney and brain mitochondrial phospholipid fatty acids was determined. Despite large differences in the level and type of lipid present in the experimental diets, there was little effect on the proportion of saturated to unsaturated fatty acids in the phospholipids of the membranes examined. The diets did, however, alter the proportion of the various classes of polyunsaturated fatty acids in the membrane phospholipids, with the sunflower-seed oil diet elevating and the sheep kidney fat diet reducing the n−6/n−3 unsaturated fatty acid ratio, relative to a low (mixed fat) reference diet. This change occurred in all membranes except brain, in which only a small response to altered dietary lipid intake was observed. Elevation of dietary linoleic acid led to an increase in membrane linoleic acid and a marked decrease in membrane arachidonic acid, such that the membranes from animals fed the sunflowerseed oil diet exhibited the lowest proportion of arachidonic acid. In this latter respect, the response of the marmoset monkey to dietary lipid supplementation differs markedly from the rat. Our inability to alter significantly membrane lipid saturation/unsaturation supports the notion that a homeostatic mechanism is in some way responsible for buffering membranes from the effects of significant changes in the nature of the dietary lipid intake.     

Analysis of 4-methyloctanoic acid and other medium chain-length fatty acid constituents of ovine tissue lipids

Medium chain-length (C₆−C₉) fatty acids in depot, intramuscular, kidney, and liver lipids from pasture-fed sheep and subcutaneous and intramuscular lipids from barley-fed sheep were analyzed with emphasis on the 4-methyloctanoic acid (hircinoic acid) content. Within individual animals, the level of hircinoic acid in the subcutaneous fat was usually higher than that either in the deeper depot fats or in the intramuscular fat. Variation of hircinoic acid levels between animals was greatest in the subcutaneous fat and least in the perinephric fat. There were usually higher levels of both branched and odd carbon chain fatty acids in the lipids of barley-fed sheep than in the corresponding lipids of pasture-fed sheep.     

Fettzusammensetzung von Lammfleisch

Fat composition of lamb . The effect of different feeding systems (extensive on pasture and intensive penned) on fatty acid composition of lamb muscle in relation to final product quality was investigated in three feeding trials. Lambs feeding on grass the muscle fat contained more n-3 fatty acids in comparison to penned sheep. The relative quantities of C18:3; C20:5 and C22:6 were markedly higher in grass finished lambs.     

Untersuchungen zur Beeinflussung des Fettstoffwechsels bei Schweinen nach Gabe von ungeradzahligen Fettsäuren

Investigations on the Influence of Odd-Numbered Fatty Acids on the Lipid Metabolism in Pigs Two groups of piglets (n=3) with life weights of 12.0 ± 1.4 kg were given feedstuff containing different mixtures of odd-numbered fatty acids. For comparison, a control group was given feedstuff of customary lipid composition. At the end of the test period, spinal fat, cardiac lipids, cerebral lipids, muscular lipids and hepatic lipids were analyzed. Contingent on the mixtures of odd-numbered fatty acids given, an enrichment of C18:2 was determined in the organic lipids as well as in the depot fat of the animals. In addition to saturated odd-numbered fatty acids, the corresponding unsaturated acids were also produced. Hence the enzymic system of pigs is capable of desaturating odd-numbered fatty acids. The determined concentrations of n-3 fatty acids were partly higher, partly lower.     

Fatty Acid Composition of Sheep Tail-Fats from Five Iranian Native Breeds

Fifteen fat samples provided from 5 sheep of 5 different Iranian native breeds were examined for their fatty acid composition by means of gaschromatography. Over 30 components could be detected in most samples. Fifteen fatty acids occurred in measurable amounts commonly higher than 0.1% up to 53.5% of the total. The saturated part consisted for the major of myristic (2.4–5.5%), pentadecanoic, (0.6–1.0%), palmitic (18.2–23.6%), heptadecanoic (0.9–2.3%), stearic (7.1–22.1%) and arachidic (0.1–0.3%) acids. Myristoleic (0.3–2.1%), palmitoleic (1.4–3.6%), oleic (39.6–53.5%), linoleic (2.1–3.7%) and linolenic (2.2–2.9%) acids were the main unsaturated fatty acids identified in this investigation. The differences in fatty acid composition of fats from sheep of various breeds were considerably high in stearic and oleic acids in some cases. The variation in fatty acid composition of fat samples obtained from different parts of a tail was insignificant in all 5 sheep examined. No conclusion could be made as to whether the above mentioned considerable differences in fatty acid composition of tail fats from various sheep are due to difference in their breed or due to other factors.     

Untersuchung der Diglyceride aus membranständigen Phosphatiden von Meerschweinchenherz

The Characterization of Diglycerides from Phospholipids of Cardiac Muscle from Guinea Pig The phospholipid composition of mitochondria and microsomes from cardiac muscle of guinea pig was characterized. Diglycerides of phosphatidylcholine and phosphatidylethanolamine were prepared by reaction with phospholipase C. The separation of molecular species of both phospholipids via diglyceride acetate was achieved on kieselgel plates impregnated with silver nitrate. The diglycerides were characterized by their fatty acid pattern. Diacyl- and alk-1-enyl-acyl-species with identical fatty acids in sn2-position could be separated from each other. In plasmalogens (= alk-1-enyl-acyl form) the saturated fatty acids in sn1-position of diacylphospholipids are substituted by a vinyl ether of the same chain length as the fatty acid. The diacyl- as well as the alk-1-enyl-acyl composition was rather typical for cholineglycerophospholipids and for ethanolamineglycerophospholipids.     

Effect of feeding protected lipids on fatty acid synthesis in ovine tissues

The effects of including protected lipid supplements in the sheep diet have been studied by measuring the incorporation of [1-¹⁴C] acetate into tissue fatty acids in vivo and in vitro. Supplementing the diet with protected lipid significantly (P<0.05) depressed lipogenesis in adipose tissue both in vivo and in vitro. However, when protected lipids of different fatty acid composition were given to lambs, the protected safflower oil supplement containing high levels of linoleic acid was the only treatment to cause a significant (P<0.05) depression in fatty acid synthesis in adipose tissue, the major site of lipogenesis in the sheep. Larger adipose cells in the lipid-supplemented sheep indicate that these sheep were fatter than those receiving the basal diet. Therefore, supplemented wethers deposited more fat than sheep receiving the basal diet and this fat was derived from the supplement rather than from de novo synthesis.     

Effects of dietary fat type,pentosan level,and xylanases on digestibility of fatty acids,liver lipids,and vitamin E in broilers

A complete two by two by four factorial design was used to examine the main effects of dietary fat type (10% soy oil or 10% beef tallow), xylanase supplementation (with or without Avizyme 1300 at 1 g/kg diet), and pentosan level (calculated values: 7.7 g/kg, 11.0 g/kg, 14.3 g/kg, and 17.6 g/kg soluble pentosans, respectively, by varying wheat/rye proportions) as well as their interactions on intestinal chyme conditions, fat and fatty acid digestibility, fatty acid profile, and vitamin E content of livers in broilers. Jejunal and ileal supernatant viscosity increased in an exponential manner as dietary pentosan concentration was increased. This increase was most pronounced in enzyme unsupplemented, tallow-fed birds but was also found in enzyme-treated groups albeit at a much lower level. Lipase activity in jejunal samples was significantly enhanced in broilers fed tallow-containing and unsupplemented rye-based diet (17.6 g/kg soluble pentosans). Digestibility of fat at the terminal ileum was significantly decreased as dietary pentosan concentration was increased and significantly improved by xylanase addition, this effect being most apparent in tallow-fed birds. In addition, enzyme effects became greater at higher pentosan concentrations. Generally, fatty acid digestibilities responded in a similar manner. Saturated fatty acids (palmitic and stearic acid) responded mostly to dietary treatments compared with unsaturated fatty acids (oleic, linoleic, and linolenic acid), and fatty acids derived from tallow were more affected than those from soy oil. Xylanase supplementation shifted absorption of both into the more proximal regions. Vitamin E content of livers was significantly improved by xylanase addition but not influenced by the other dietary treatments. The fatty acid profile of liver lipids was markedly affected by dietary fat type but the effects of pentosan concentration and of xylanase supplementation were not always consistent.     

Einfluß von porcinem Somatotropin (pST) auf die Fettqualität von Schweinen unterschiedlichen Geschlechts

Influence of porcine Somatotropin (pST) on the Fat Quality in Pigs of Different Sex The longterm application of recombinant porcine somatotropin (pST) to Landrace pigs of serveral sexes markedly improved carcass quality, mainly due to an increase of meat percentage (7 – 14%) at the expense of fat content. Meat quality was not deteriorated by pST application. The fat percentage in subcutaneous and intramuscular fat decreased significantly. PST induced an increase of polyunsaturated fatty acids especially the concentration of linoleic acid (C18:2) in backfat. These aspects connected with lower thickness and consistency of backfat result in a decrease of fat quality.     

Fettsäurenaufnahme des Menschen und Möglichkeiten der Beeinflussung durch die Tierernährung

Fatty acid intake of men and possibilities to influence the intake by animal nutrition. About 70% of total fat intake (≈ 100 g per person per day) are from fat of animal origin in Germany. Animal nutrition may influence fat content and fatty acid pattern in animal products. This paper summarizes the influence of feeding on fatty acid pattern of meat (pork, beef, poultry, rabbit, fish), milk and eggs. Fatty acid intake is demonstrated under consideration of fat intake of men and variation of fatty acid pattern of various fats of animal origin. Daily fat intake of men amounted to 43 g saturated, 37 g monoen and 13 g polyen fatty acids. It may vary between 38 and 46 g saturated, 33 and 45 g monoen and 11 and 17 g polyen fatty acids if variation of fatty acid pattern of animal fats is considered. By combination of lower fat intake and changed fatty acid pattern of animal products fatty acid intake may be changed to more monoen and polyen fatty acids.     

Lipoide tierischer Organ- und Depotfette in Abhängigkeit von der Fütterung I: trans-Fettsäuren in Kälber- und Schweinefetten

Dietary Fat and the trans-Unsaturated Fatty Acids in Bovine and Porcine Tissues of Heart, Liver and Kidney and Depot Fats from different Localities within the same Animal The content of trans-unsaturated fatty acids in lipids of heart, liver and kidney and depot fats from different localities within the same animal (visceral, pericardial, perinephric, extrahepatic, subcutaneous and/or back fat and fat attached to ribs) of calves and pigs, fed a basal diet without trans-unsaturated fatty acids or fed a hardened fat diet, was determined by IR-spectrography. The lipids of heart, kidney and liver were separated by Silica Gel G column chromatography in cholesterol ester, neutral lipids and phospholipid fractions. The trans-unsaturated fatty acids of each were determined.     

Die prozentuale Zusammensetzung der freien Fettsäuren im Vergleich zum Fettsäuremuster nach Verseifung (Gesamtfettsäuren) bei einigen frischen und gelagerten tierischen Lebensmitteln

Percent Composition of Free Fatty Acids of a Few Fresh and Stored Animal Food Products in Comparison to Their Fatty Acid Pattern after Saponification Depot fat and muscle fat of fresh and stored chickens as well as beef tallow and milk fat were analysed after saponification by gas-liquid chromatography as their methyl esters. The free fatty acids of the same fats were absorbed on alumina and examined for their composition after desorption in the same way. The amount of free fatty acids after lipolysis was not identical with the percentage of fatty acids of the fats. Palmitoleic-, oleic-, and linoleic acid showed an increase, but palmitic and stearic acid a decrease of their amounts in the liberated acids in comparison to the composition of the fatty acids of neutral fats. A remarkable amount of volatile acids could be detected in the free fatty acids only.     

Spurennachweis von mehrfach verzweigten Fettsäuren in Fetten

Detection of Traces of Polybranched Fatty Acids in Fats A method for the detection and quantitative determination of saturated polybranched fatty acids in animal and vegetable fats is described. The method is based on gas-chromatographic determination of polybranched fatty acid methyl esters in the methyl esters which do not form urea adducts. The following amounts of polybranched fatty acids were determined in animal fats: whale oil 15 000 ppm., fish oil 6000 ppm., butter fat 4000 ppm., beef tallow 2000 ppm. and lard 110 ppm. In different vegetable oils and fats upto 200 ppm. of polybranched fatty acids were found. Not only the difference in total content of polybranched fatty acids but also differences in their percentage composition and retention volumes in gas-chromatograms were found. This method therefore offers the possibility of identification of some of the animal fats.     

Die Ausnutzung von Gesamtfettsäuren und Calcium von gesunden Säuglingen im 1. Lebensvierteljahr in Abhängigkeit vom Fettsäuren-Gehalt und von der Fettsäuren-Zusammensetzung in Milchmischungen

Utilization of Mixed Fatty Acids and Calcium by Healthy Sucklings in the First Quarter Year of Their Life in Relation to the Fatty Acid Content and the Fatty Acid Composition of the Milk Mixtures The daily utilization of calcium and mixed fatty acids by 43 healthy sucklings from 4^th till 90^th day of their life is reported. The sucklings received the usual cow milk mixtures with different fat contents and varying fatty acid compositions. It is shown that the calcium utilization by the new-borns and young sucklings is, even on feeding with mother's milk, lower than in the later infant age. Furthermore, a statistically proved relationship is shown to exist between the level of fat content as well as the fatty acid spectrum of the feed and the calcium utilization.     

Minimierung der produktqualitativen Auswirkungen von Tierfett im Futter von Broilern und Moschusenten durch Berücksichtigung des Verhältnisses von Linolsäure zu Energie

In Zwei Versuchen mit 12 männlichen Broilern bzw. 40 Moschusenten wurde dem Futter unter Beibehaltung möglichst gleicher Linolsäure/AME-Verhältnisse Knochenfett zugesetzt, und es wurde die Wirkung auf die Schlachtkörper-, Fleisch- und Fettbeschaffenheit untersucht. Sowohl bei den Broilern als auch bei den Moschusenten wurden durch die Knochenfettzulage weder das Schlachtkörpergewicht noch die Anteile an Brustmuskel, Schenkel und Abdominalfett beeinflßt. Die Fleischbeschaffenheit, ermittelt als Grillverlust bei Brustmuskel und Schenkel, sowie die am gegrillten Brustmuskel gemessenen Scherkraftwerte ergaben ebenfalls keine Unterschiede zwischen den Behandlungen mit und ohne Knochenfettzulage im Futter. Die Knochenfettzulage führte bei den Broilern zu einem leichten Anstieg des Linolsäure (g)/AME (MJ)-Verhältnisses von 2,21 auf 2,73, wohingegen bei den Moschusenten eine leichte Abnahme von 1,37auf 1,23 zu verzeichnen war. Da bei Geflügel die Futteraufnahme stark vom Energiegehalt im Futtermittel bestimmt wird, führte die Knochenfettzulage wahrscheinlich bei den Broilern zu einer erhöhten, bei den Moschusenten zu einer verminderten Linolsäureaufnahme. Die Charakteristika der Fettbeschaffenheit, ermittelt als Fettschmelzpunkt, Oxidationsstabilität und Fettsäuremuster im Abdominalfett, spiegeln die Differenzen in der wahrscheinlichen Linolsäureaufnahme Wider. So führte die Knochenfettzulage bei den Broilern über das stärker erhöhte Ls/AME-Verhältnis zu höheren Gehalten an mehrfach ungesättigten Fettsäuren und einer daraus resultierenden geringeren Oxidationsstabilität des Abdominalfettes, während sich bei den Moschusenten aufgrund einer geringeren Differenz im Ls/AME-Verhältnis im Fettsäuremuster des Abdominalfettes kaum Unterschiede ergaben. Die Ergebnisse der Untersuchung zeigen, daß mit dem Linolsäure/AME-Verhältnis das Futter hinsichtlich seiner Wirkung auf das Schlachtprodukt bei Broiler und Ente besser eingeschätzt werden kann, als es alleine durch den Fettgehalt oder das Fettsäuremuster möglich wäre. Minimizing the Effects of Dietary Animal Fat on Product Quality in Broiler Chicks and Muskovy Ducks by Regarding the Relation of Linoleic Acid to Energy. In two experiments, 12 male broiler chicks and 40 Muskovy ducks were fed with diets supplement by bone fat at fairly constant relations of linoleic acid to apparent metabolizable energy (AME). The effects on carcass, meat and fat tissue quality were investigated. In both, broilers and ducks bone fat had no significant effect on carcass weight as well as on the percentage of breast, thigh and abdominal fat. Also meat quality, as assessed by cooking loss in breast and thigh as well as breast shear values, was not affected by bone fat. The broiler had a relation of linoleic acid (g) to AME (MJ) of 2.21 and 2.73 without and with bone fat, respectively. In the diets of the Muskovy ducks the respective values were 1.37 and 1.23. As in poultry feed intake is closely related to dietary energy concentration, the use of bone fat presumably led to a higher linoleic acid intake in the broilers and to a lower one in the ducks. Fat tissue characteristics as described by melting point, oxidative stability and pattern of fatty acids, reflect the differences in the presumable intake of linoleic acid. Consequently, bone fat resulted in a higher content of polyenic acids and a lower oxidative stability in the broilers according to the difference in the relation of linoleic acid to AME. In the ducks, only small effects on fatty acid pattern of abdominal fat occurred because of the only slight differences in the relation of linoleic acid to AME. These results indicate that diets can be evaluated more precisely with respect to the effects on product quality in broilers and ducks using the relation of linoleic acid to AME than using only fat content and fatty acid pattern of feed, respectively.     

DC-Trennung von Ricinusölfettsäure-Estoliden

TLC Separation of Estolides of Castor Oil Fatty Acids Estolides of castor oil fatty acids (polyricinoleic acids) with varying degrees of condensation were synthesized by heating the castor oil fatty acids at 120° C–240° C under vacuum and CO₂ circulation. These products were analyzed by chemical constants and fractionated by TLC on silicagel 60 precoated plates into ricinoleic acid and di-, tri- as well as tetra-ricinoleic acids. Furthermore, the estolides were separated by two-dimensional TLC into two series of estolides, i.e. estolides containing only ricinoleic acid and those which contain fatty acids other than ricinoleic acid at the chain terminal. Hydrogenated castor oil fatty acids (technical 12-hydroxystearic acid) also form estolides which can be fractionated in a similar manner. Thus, TLC provides information on the oligomeric and polymeric character of the estolides of castor oil fatty acids and permits separation even of the decamers.     

Fettsäure-Spektren wichtiger Nahrungsfette

Fatty Acid Composition of Important Dietary Fats The recommendations issued by the German Nutrition Association (DGE) include both total fat quantities and the distribution of fatty acids in daily food intake. It is recommended that fats should account for 30% of the daily energy intake, comprising 10% each of saturated, mono-unsaturated and polyunsaturated fatty acids. An increasing number of scientific studies are quoted according to which the chain lengths of saturated fatty acids and the stereoisomers of unsaturated fatty acids play a part in raising the blood cholesterol level. Examples are given of both vegetable oils and fats and a animal and “hidden” fats. Recommendations from DGE for fat intake and fatty acid composition in fat in Germany are not reached yet. The fat intake has to be reduced.     

Qualitative und quantitative Untersuchung der freien Fettsäuren in Depotfetten und fetthaltigen Erzeugnissen

Qualitative and Quantitative Investigation of Free Fatty Acids in Depot Fats and Fat-Containing Products The free fatty acids (FFA) in the fat of dry sausages were adsorbed on aluminia. After elution the methylesters of the fatty acids were separated on Reoplex (400). The composition of fatty acids released from fats showed distinct differences to the composition of a fat after saponification. Myristic, palmitoleic and linoleic acid had increased in the amount expressed as percentage of fatty acids while the percentage of stearic and possibly palmitic acid had decreased in concentration. The volatile fatty acids (<14 C) increased in the fat of dry sausages, too.