Effects of vitamin E supplementation on fattening performance, non-carcass components and retail cut percentages, and meat quality traits of Awassi lambs

This experiment was carried out to evaluate the effects of vitamin E supplementation on growth, non-carcass components and retail cut percentages, and meat quality traits of Awassi male lambs at approximately 8 months of age. The lambs were divided into two groups as control (CG, n=12) and experimental (VG, n=12) at the beginning of the fattening period. The CG and VG lambs were fed with a concentrate and grass hay close to ad-libitum by biweekly adjustment of the amount offered. In addition, the VG received a supplement of 45 mg vitamin E per lamb per day during a 75-day fattening period. Inital weight, final weight, daily weight gain and feed conversion efficiency were 31.8±1.40 kg, 45.5±1.37 kg, 183±13 g and 7.6 for CG, 32.5±1.45 kg, 46.7±1.42 kg, 189±15 g and 7.0 for VG, respectively. Vitamin E supplementation did not have a statistically significant effect on animal performance traits, non-carcass components and retail cut percentages, but produced an 8.1% improvement in feed conversion efficiency. After slaughter, carcasses were chilled at 4?°C for 24 h. Then, the carcasses were dissected into wholesale cuts, and m. longissimus dorsi (LD) muscles excised. The samples of muscle were subjected to moisture, protein, ether extract and ash analyses. Samples were cooked for shear test and cooking yield measurements. There were no significant differences between CG and VG lamb groups in chemical composition of meat samples from the LD muscles. Though the influence of vitamin E supplementation on color parameters (L*, a*, b*) was not statistically significant, the mean a* (redness) values decreased on days 2 and 4 and increased on days 7 and 12 of the storage period. However, the a* values of muscles from the VG were higher than those grouping CG. L* and a* values in LD muscle from vitamin E-treated lamb groups were also preserved for a period of 12 days of maturation. In this study, drip loss was relatively preserved by vitamin E supplementation to the diet of animals. The results showed that vitamin E supplementation to the diet of Awassi male lambs at an inclusion rate over the amount of nutritional recommendations relatively reduced lipid oxidation, drip loss and tended to maintain meat redness.     

INHIBITION OF MICROORGANISMS IN SALAD DRESSING BY SUCROSE AND METHYLGLUCOSE FATTY ACID MONOESTERS

The antimicrobial activity of sucrose and methylglucose esters of medium to long chain fatty acids was studied with two microorganisms involved in the spoilage of salad dressings, Zygosaccharomyces bailii and Lactobacillus fructivorans. The microorganisms were inhibited to various degrees by 0.1, 0.5, and 1.0% synthesized sucrose or methylglucose monoesters using a modified broth dilution method. Sucrose monoesters were most inhibitory when the esterified fatty acid was myristic (C₁₄) or palmitic acid (C₁₆). Methylglucose monoesters with lauric (C₁₂) or myristic acid (C₁₄) exhibited greater inhibition than those with longer chain fatty acids. The least inhibition was generally observed with sucrose and methylglucose oleate (C_18:1). Sucrose monoesters were usually more inhibitory than methylglucose monoesters of the same fatty acid, especially for palmitic and stearic (C₁₈) acids. In salad dressing, 1% sucrose monoesters of lauric, myristic, or palmitic acid significantly (P < 0.05) inhibited the growth of Z. bailii and L. fructivorans, and were comparable with or more effective than 0.1% sodium benzoate. Z. bailii growth was nearly completely inhibited by sucrose laurate, myristate and palmitate by 9 days of salad dressing storage. Sucrose monoesters did not delay the lag phase of L.     

SLIP MELTING POINT ESTIMATION OF FAT BLENDS BEFORE AND AFTER INTERESTERIFICATION BASED ON THEIR FATTY ACID COMPOSITIONS

In this study the relationship between slip melting point (SMP) and fatty acid composition of blends before and after interesterification were investigated. Forty-four blends were prepared using sunflower, canola and cottonseed oils as well as palm stearin and/or fully hydrogenated palm stearin in different proportions. Fatty acid compositions and SMP of samples were determined and then SMP of the blends before and after interesterification were defined as a function of five fatty acids. Specific constants of C_16:0, C_18:0, C_18:1, C_18:2 and C_18:3 fatty acids were determined as 0.455, 0.821, 0.622, 0.215 and -1.653, respectively, for the blends before interesterification and 0.532, 0.614, 0.399, 0.055 and -2.471, respectively, for the blends after interesterification by using least squares method. Slip melting point of blends were calculated using these constants and fatty acid compositions and then compared with the experimental values. No linear relationship existed between the calculated and experimental results of the blends before interesterification, but SMP of the blends after interesterification could be estimated with high (r=0.956) accuracy.     

Effects of vitamin E supplementation on performance and meat quality traits of Morkaraman male lambs

This research was carried out to determine the effects of vitamin E supplementation on meat quality traits of approximate 8 months of age Morkaraman male lambs. The lambs were divided into two groups-control (CG, n=7) and experimental (VG, n=6)-at the beginning of fattening period. The diet given to the CG and VG consisted of concentrate and grass hay. In addition, the VG received a supplement of 45 mg vitamin E per lamb in a day during a 75-day fattening period. At the end of the study, average daily weight gain and feed conversion efficiency values as to feed basis were found to be 208 g and 6.3 for CG and 223 g and 6.0 for VG groups, respectively. Vitamin E supplementation resulted in 8.8% improvement in feed conversion efficiency. In the same way, vitamin E supplementation resulted in 6.7% increase in daily weight gain. Slaughter and carcass characteristics of lambs were also determined, but fattening performance, slaughter and carcass characteristics were not significantly different between groups. The effects of vitamin E on meat characteristics, meat colour (L*, a* and b*), thiobarbituric acid reactive substances content (TBARS), drip loss and pH were determined using m. longissimus dorsi (LD) muscles obtained from CG and VG. Though the effect of vitamin E supplementation on most of the meat quality traits was not statistically significant (P>0.05), L* and a* values in LD muscle from VG were preserved for a period of 12 days of maturation. In addition, a* (redness) tended to increase slightly. TBARS values in samples from CG were found to be higher than those of vitamin E treatment group. In this study, it was also concluded that drip loss was relatively preserved by vitamin E supplementation. In conclusion, vitamin E supplementation of Morkaraman male lambs at an inclusion rate over the amount of nutritional recommendations, significantly reduced lipid oxidation, drip loss and tended to maintain meat redness.     

PROXIMATE AND LIPID COMPOSITION OF NONDAIRY IMITATION MILK IN COMPARISON WITH MILK

Comparative studies of milk and nondairy imitation milks showed that their proximate compositions were similar. Qualitative and quantitative studies revealed that saturated fatty acids were abundant in milk, while unsaturated fatty acids (C _18:1 and C _18:2 ) were predominant in nondairy imitation milks. This was confirmed by the higher melting points of the fat fractions of milk compared with those of nondairy imitation milks. Finally, lipid peroxidation level of samples were low as determined by the 2-thiobarbituric acid test.     

Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of Kavurma

ABSTRACT:  The effects of beef intermuscular (BIF), beef kidney (BKF), and sheep tail fats (STF) and storage time on fatty acid composition, the thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA), pH and L *, a *, and b * values, and Enterobacteriaceae counts of sliced vacuum-packaged Kavurma were investigated. Kavurma was made from fresh beef which contained different amounts of melted BIF, BKF, STF, and salt as 10 groups. The Kavurma was sliced 3 to 4 cm thick and was vacuum packed and stored at 4 ± 0.5 °C for 360 d. Animal fat groups (BIF, STF, and BKF) had a statistically significant difference ( P < 0.01) in terms of both fatty acid composition and total saturated and unsaturated fatty acids. Used animal fat types and levels in Kavurma production had a significant effect on unsaturated fatty acid composition (except for C_18:1n9t) ( P < 0.01). C_18:1n9c was the dominant fatty acid in all Kavurma groups, and the highest C_18:1n9c was determined for 50% STF + 50% BKF (group 6). TBARS and FFA values were affected by the treatment ( P < 0.01) and storage time ( P < 0.01). The lowest TBARS value was found in group 10 (30% BIF + 35% STF + 35% BKF). There was a significant ( P < 0.01) difference in FFA content in Kavurma between 0 and 180 and 360 d, and this value increased during storage time. The a * values of Kavurma decreased during storage, and the greatest decrease was determined between days 0 and 180 of storage. Enterobacteriaceae counts were determined to be under the detectable level in all Kavurma groups during storage.     

THE LIPIDS OF EGG YOLK. 5. Presence of Ceramide

SUMMARY —Ceramide (an N-acyl sphingosine) was isolated from egg yolk lipid and examined for composition of fatty acids and long-chain base constituents. Yolk ceramide was observed to contain sixteen fatty acids; C _24:0 (35.7%), C _22:0 (22.7%), C _23:0 (15.1%) and C _24:1 (13.5%) were predominant. The component long-chain bases were identified as sphingosine and dihydrosphingosine, the former being the major component (88.6%).     

FATTY ACIDS FROM LARVAL SULCASCARIS SP. (NEMATODA) AS POSSIBLE INDICATORS OF INFECTION OF CALICO SCALLOPS (ARGOPECTEN GIBBUS)

Fatty acid profiles of larval nematodes (stage- 4 Sulcascaris sp.), of tissue from their intermediate host (calico scallops, Argopecten gibbus), and of the host capsule that surrounds the larvae were prepared in an attempt to identify infected scallops. Nematode tissue showed lower ratios of C_14:O/C_14:1, C_16:0/C_16:1 and C_18:0/C_18:1 than did scallop tissue. The nematodes contained relatively less C_16:0 and more C_18:2 than did scallops. Fatty acids shorter than C_14:0 were found in small amounts in both organisms. Fatty acid profiles of capsules differed little from those of normal scallop tissue.     

Specificity in Thermal Hydrolysis of Triglycerides

SUMMARY— Samples of triglycerides and triglyceride mixtures were heated in the presence of water under controlled conditions and the released fatty acids quantitatively analyzed by gas chromatography. Experiments with both a mixture of monoacyl-triglycerides and glycerides with equimolar amounts of randomly distributed fatty acids showed a preference for the hydrolysis of the shorter chain and the unsaturated fatty acids. The C₄, C₈, C₁₂, and C_18:1, fatty acids were used in the above mixtures. A trilaurin, in which the fatty acid in the P-position is labelled with C¹⁴, was synthesized. When the free acids released by heat were analyzed by a combination gas chromatographic-radioactivity detector system, no evidence for a positional specificity was apparent.     

The influences of carcass weight and depot on the fatty acid composition of fats of suckling Manchego lambs

The effects of carcass weight (<5.5 kg, 5.5–6.5 kg, ⩾6.5 kg) of Manchego suckling lambs, type of fat depot of the leg (subcutaneous, intermuscular and intramuscular) and muscle (m. longissimus dorsi (LD) or m. quadriceps femoris (QF)) on the fatty acid composition were studied. Carcass fatness increased with increasing carcass weight. However, few differences in fatty acid proportion were observed between the three carcass weight groups. The lightest carcasses had lower proportions of myristic (C14:0) and palmitoleic (C16:1) acid and higher proportions of stearic (C18:0) acid, desirable fatty acids (DFA) (C18:0 + total unsaturated fatty acid (TUFA)) and a greater nutritive value ((C18:0 + C18:1)/C16:0). The fatty acid composition of subcutaneous and intermuscular fat depots of the leg were similar, whereas the intramuscular fat depot was different from both of these, since it had a lower proportion of saturated fatty acids (SFA), a greater proportion of TUFA, higher PUFA/SFA and n − 6/n − 3 ratios, and greater DFA and nutritive values. The intramuscular fat of the LD was more saturated than QF, higher SFA, and had lower value of PUFA/SFA ratio and DFA. These results indicated that the intramuscular fat quality of the leg was better than subcutaneous and intermuscular fat depots and also that intramuscular fat displayed better attributes of quality (lower SFA, higher TUFA, and greater PUFA/SFA ratio and DFA as well) than intramuscular fat of the LD from the consumer health standpoint. Despite carcass weight affected carcass fatness, it did not seem to influence the proportions of saturated or polyunsaturated fatty acids. For this reason, carcass weight probably had little effect on the organoleptic characteristics of the meat.     

Detecting vegetable oil adulteration in hazelnut paste (Corylus avellana L.)

The possibilities of detecting hazelnut paste adulterated with refined and non-refined vegetable oils have been studied. Research was focussed mainly on peanut, high oleic-acid sunflower, corn and soybean oils which have a similar composition to hazelnut oil. The analytical procedures to detect fatty acid (FA), triacylglycerol (TAG) and tocopherol profiles as indicators of adulteration were determined. The better indicators experimentally determined were seven FA (palmitic, stearic, linoleic, linolenic, arachidonic, behenic and lignoceric acids) and different TAG with three unsaturated FA (the code letters used for FA are: P = C_16:0; S = C_18:0; O = C_18:1; L = C_18:2;; L_n = C_18:3) (LLL_n, LLL and OOO), two unsaturated FA (POL, PLL and SOO), and one unsaturated FA (PPL). As expected, when refined vegetable oils were added to hazelnut paste, the increment of stigmasta-3,5-diene allowed detection at levels of 2% oil added. Limits of detection were measured using standard and adulterated hazelnut with different amounts of non-refined vegetable oils added (5%, 10%, 20% and 30%). The distribution of tocopherols and tocotrienols is highly useful, except in the case of added sunflower oil. The differences between the experimental and theoretical values of the TAG with equivalent carbon number (ΔECN) of 42 does not improve the detection limit of hazelnut paste adulterated with peanut or sunflower oils. Similarly, tocopherols usually added to refined vegetable oils as an antioxidant were also determined.     

Effect of breed-type on the relationships between intramuscular and total body fat in steers

The partitioning of total dissectible body fat and the amounts of intramuscular fat in Psoas major, Semitendinosus and Biceps brachii muscles were determined in two groups of A. Angus and AA × Nelore steers with similar averages of total dissectible fat (27·7 kg). In addition, the fatty acid composition of total fat and the triglyceride fraction from dissectible and intramuscular fats were determined.

The AA × Nelore steers have higher levels of subcutaneous fat and lower levels of intermuscular fat than the A. Angus but contain lower levels of intramuscular fat in the three muscles. The allometric regressions varied according to the muscle and breed type. The fatty acid composition of subcutaneous and kidney fats were similar but differences in the percentages of 14:0, 18:0, 18:2 and 20:4 fatty acids in intramuscular fats between the two genetic groups were detected.     

INFLUENCE OF MODIFIED ATMOSPHERE PACKAGING ON SHELF-LIFE OF CHICKEN CARCASSES UNDER REFRIGERATED STORAGE CONDITIONS

The effect of modified atmosphere packaging (MAP) (70% CO₂/30% N₂; 30% CO₂/70% N₂) on the shelf-life of fresh chicken carcasses stored at 2, 4, 7 and 9C was investigated. The shelf-lives of MAP carcasses (70% CO₂/30%N₂) stored at 2, 4, 7 and 9C were 25, 21, 12 and 8 days, respectively compared with 7 days for air-packaged ones stored at 4C; the shelf-life of MAP carcasses (30% CO₂/70%N₂) stored at the same temperatures were 20, 15, 8 and 8 days, respectively. The inhibitory effect of MAP on the growth of Enterobacteriaceae and on the production of spoilage metabolites, such as free fatty acids and extract release volume, was negligible at higher temperatures (7 and 9C) and more pronounced at lower temperatures (2 and 4C), especially at higher concentrations of CO₂ (70% CO₂/30% N₂). The occurrence and growth of organisms such as Escherichia coli, coliforms , Staphylococcus aureus, Salmonella and Campylobacter in carcasses stored at different temperatures were also documented .     

The influence of fatty alcohols on the structure and stability of creams prepared with polyethylene glycol 1000 monostearate/fatty alcohols

Liquid paraffin in water emulsions stabilized by PEG 1000 monostearate and alcohols cetostearyl (c/s) myristyl (C₁₄), cetyl (C₁₆) or stearyl (C₁₈) and ternary systems prepared by dispersing each fatty alcohol and surfactant in water were examined during 30 days using a Ferranti-Shirley cone and plate viscometer. Microscopical diffusion experiments investigated interaction between PEG 1000 monostearate solution and each alcohol at high and low temperature.
The rheological properties of each ternary system and corresponding emulsion were similar. Formulations prepared from pure C₁₄, C₁₆ or c/s alcohols were semisolid immediately after preparation. Flow curves were in the form of anticlockwise hysteresis loops with spur points. On ageing for 24 h, structure built-up over a time scale similar to that observed in diffusion experiments, so that apparent viscosities increased. However, on further ageing the pure C₁₄ and C₁₆ alcohol systems were not as stable as those prepared with c/s alcohol. In contrast, the pure C₁₈ systems were mobile liquids and the emulsion cracked within days. This correlated with diffusion experiments where little interaction was observed between stearyl alcohol and PEG 1000 monostearate.
Emulsion consistencies and stabilities were related to the low temperature structures formed in the continuous phases.
L'influence des alcools gras sur la structure et la stabilité des crèmes préparées à partir de systèmes monostéarate de polyéthylène glycol 1000/alcools gras.     

Preparation and characterisation of the C10 to C18 even-numbered triethanolamine alkyl sulphates

The preparation and characterisation of purified C₁₀ to C₁₈ even-numbered triethano-lamine alkyl sulphates are described. Critical micelle concentrations were determined at 25°C, using both conductance and drop volume methods. The authenticity and purity of the products are established, and evidence presented for amending the accepted melting points for two of the compounds.
Preparation et identification des alkysulfates de triethanolamine en C₁₀, C₁₂, C₁₄, C₁₆, C₁₈     

SEED LIPIDS OF THE MIRACLE FRUIT (SYNSEPALUM DULCIFICUM)

The lipids from the Miracle Fruit seeds comprised 10.15% of the dry weight. The neutral lipids, phospholipids and glycolipids were separated by silicic acid chromatography and the fatty acid composition of each fraction determined. The non-saponifiable lipids, amounting to 1.6% of the neutral lipids were separated into several fractions by thin-layer chromatography and the components of each analyzed by combined gas chromatography-mass spectrometry. The hydrocarbon fraction contained the n-alkane series from C₁₇ to C₃₂ with the C₂₉ and C₃₁ members present in relatively large quantities.
The major triterpene alcohols were α-and β-amyrin and the major sterol was identified as δ⁷ spinasterol. Two short-chain alchols were also present.     

EFFECT OF LIPASE ENZYME ON THE RIPENING OF WHITE PICKLED CHEESE

The effect of addition of pregastric lipase enzyme on the accelerated ripening of white pickled cheese was investigated. Commercial pregastric lipase was added to milk before rennet addition at a level of 0,5, 8, 11 g per 100 L of milk and cheeses were made from this milk. Total solids, fat, total nitrogen, salt, titratable acidity, pH and free fatty acids (C₂-C_18:1) were analysed in the samples during 1–90 days of ripening period at 15 days intervals. Total solids, fat, total nitrogen, salt, titratable acidity, and pH of cheeses slightly increased during the ripening period. Free fatty acids and volatile free fatty acid contents in cheeses made from pregastric lipase added milk were affected by pregastric lipase and their contents were increased significantly (P<0.01) during the ripening period. Particularly, when cheese had a high level (11 g per 100 L milk) pregastric lipase, the amounts of butyric, caproic and caprylic acids in white pickled cheese were quite high. The relative amounts of volatile free fatty acids varied with storage time and pregastric lipase levels.     

CARBOISIYL AND FATTY ACID ANALYSIS OF ANTELOPE AND BEEF FAT

Characterization of kidney fat from twelve antelope and four beef was accomplished by monocarbonyl, ketoglyceride and fatty acid analysis. Antelope lipids are highly saturated, possessing strong odor and flavor characteristics which many people find objectionable. The antelope fat had a stearic acid content of 42% and an oleic acid content of only 20% while beef fat contained 28% stearic and 34% oleic acid. The lipid was further analyzed by reacting on a 2, 4-DNPH Celite impregnated column. The derivatives were separated from unreacted lip-id, and monocarbonyls and ketoglycerides fractionated using column chromatography. The ratio of monocarbonyls to ketoglycerides was about 1:3 in beef and 1:1 in antelope. Amounts of monocarbonyls average 0.70 μM/g of fat for beef and 1.47 μM/g of fat for antelope. Further analysis of the monocarbonyls indicated 7% methyl ketones, 70% saturated aldehydes, 18% enals and 6% 2,4 dienals in beef while antelope had 15%, 70%, 11% and 4%, respectively. Major constituents of the saturated aldehydes were C₂ through C₈ for both species and C₁₀ for beef while the major methyl ketones were C₃ through C₇ for both species. Methyl ketone, saturated aldehyde and enal fractions showed similar trends in composition with short-chain components higher in antelope and long-chain components higher in beef. Considerable variation occurred among animals of the same species.     

The rate of phospholipid hydrolysis in frozen fish

Summary. Phospholipid hydrolysis was studied in lemon sole and haddock between -7°C and -29°C. the rate of reaction was much faster in the Gadoid. the haddock data showed evidence for a rapid first order reaction in which lecithin and phosphatidylethanolamine containing C_16:0, C_18:1 and C_20:5 acids were preferentially hydrolysed. the reaction proceeded to an asymptote which decreased with lowering temperature. the amount of free water available in the frozen state seemed important in these hydrolytic reactions.
The relation of these findings to protein denaturation and taste panel assessment of texture are discussed.     

Compositional characteristics of Murcia al Vino goat's cheese made with calf rennet and plant coagulant

The aims of the present study were to determine compositional characteristics of Murcia al Vino goat's cheese and to evaluate the effect of different types of coagulants (animal rennet and powdered vegetable coagulant obtained from the cardoon Cynara cardunculus ) on the improvement of the technological quality of Murcia al Vino goat's cheese. Only the pH, TA and ash and Ca contents were affected in a significant way by the type of coagulant used. There was a decrease in the moisture and an increase in the sodium chloride during ripening, while other parameters were unchanged. The pH and titratable acidity (TA) values of the cheeses were affected significantly by the time of ripening. There was an increase of the Na as well as a significant decrease of the Ca, P, Zn, Cu and Fe components, as a consequence of the increase of the acidity of the cheese during ripening. The esterified fatty acids were not modified significantly by the type of coagulant or by the time of ripening. Those most abundant in this type of cheese were C₁₆ and the C_18 : 1.