Search

This study compares Dalmatinski pršut, an EU Protected Geographical Indication (PGI)-labelled smoked dry-cured ham from the Dalmatia region in Croatia, with non-PGI hams from the same area, focusing on the impact of PGI certification on the product quality. The investigation is prompted by the increasing presence of dry-cured hams lacking the PGI label on the market, aspiring to compete with esteemed high-value PGI products. Samples of 28 smoked dry-cured hams (12 PGI and 16 non-PGI) were analysed for chemical properties, fatty acid composition, volatile compounds, PAH content and sensory characteristics. The results showed that PGI and non-PGI hams differ in their chemical and physical properties, with non-PGI hams having a lower water content and a higher salt content, which was also confirmed by the saltier taste in the sensory evaluation. PGI hams had a lower b* colour value, and, while the differences in texture were minimal, non-PGI hams had slightly more monounsaturated fatty acids. The aroma analysis revealed that PGI hams contained more aldehydes and alcohols, while non-PGI hams had a higher content of phenolic compounds and aromatic hydrocarbons, probably due to differences in smoking practices. PAH levels, however, were within the EU limits, indicating controlled smoking of both type of hams. Overall, these results show that the quality of smoked dry-cured ham can be distinguished by the PGI designation. The study illustrates how the traditional production methods prescribed by the PGI production protocols shape the sensory and chemical profiles of Dalmatinski pršut, with the PGI certification playing a crucial role in maintaining product quality and certifying its typicality, to distinguish it from non-PGI products. [ABSTRACT FROM AUTHOR]

This study assessed the meat quality of Sika deer (Cervus nippon) from various age and sex groups using the longissimus dorsi (LD) muscle. Samples from different age groups (2, 3, and 4 years old) were analyzed for various parameters. The results show that, with increasing age, there is a decrease in moisture and drip loss (p < 0.05), alongside increases in ash, protein, fat, and cooking loss (p < 0.05). Female deer showed an increase in tenderness (p < 0.05), whereas males generally had a higher amino acid content (p < 0.05). Interestingly, 2-year-old female Sika deer had more saturated fatty acids (p < 0.05), while 3- and 4-year-old females had more unsaturated fatty acids compared to age-matched males (p < 0.05). Notably, 3-year-olds had higher levels of monounsaturated and polyunsaturated fatty acids in both the male and female groups (p < 0.05). Overall, this study provides the first comprehensive evidence that Sika deer meat is a nutritious source of lean protein. Notably, meat from 3-year-old Sika deer, regardless of sex, contains higher nutrient levels and is more tender compared to meat from deer of other ages. Additionally, meat from females tends to be more tender than that from males. [ABSTRACT FROM AUTHOR]

Sacha Inchi oil (SIO) and hybrid palm oil (HPO) are potential sources of unsaturated fatty acids to improve the lipid profile of dairy products. This study evaluated, for the first time, the effects of the daily consumption of yogurts with enhanced fatty acid profiles on plasma lipids related to cardiovascular disease (CVD) risk factors. A pilot, randomized, double-blind, parallel-controlled trial was conducted with 47 participants assigned to three groups: SIO-enriched yogurt (Group A), HPO-enriched yogurt (Group B), and plain yogurt (Group C). Fasting blood samples were collected at baseline and after 1, 2, and 3 months to measure plasma lipids (TC, LDL-C, HDL-C, and TAG), ApoA1, and ApoB. While no significant changes were observed in the overall lipid profiles, notable within-group effects were identified. The total cholesterol (TC) dropped by 2.8%, 1.3%, and 3.3%, and LDL-C by 1.6%, 2.5%, and 2% in Groups A, B, and C, respectively. Additionally, the intake of monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and vitamin E significantly increased in Groups A and B. These results suggest that SIO and HPO can be used as milk fat substitutes to enhance the nutritional profile of yogurts without affecting CVD biomarkers in healthy individuals. [ABSTRACT FROM AUTHOR]

The present work reports on the microencapsulation of Lacticaseibacillus rhamnosus GG (LGG) by the spray-drying process using a solution of starch, whey protein concentrate (WPC), soy lecithin and ascorbic acid as a carrier, with addition of different types of butters. The aim of this study was to examine the protective mechanism of six different butter samples on the viability rate of LGG bacteria directly after the spray-drying process and during storage for 4 weeks at 4 °C and 20 °C (±1 °C) based on hypothetical factors—the fatty acid's chemical character and content, and its melting enthalpy. The viability of bacteria, moisture content, water activity, color properties, morphology, particle size of powder, melting enthalpy of butters and their fatty acids composition were evaluated. It is assumed that the highest viability may be indirectly influenced by the relationship between the highest content of proteins and sugars and the lowest content of fats and fatty acids, which is characteristic for butter with a reduced fat content. This butter contained also the least monounsaturated and polyunsaturated fatty acids. The highest number of viable LGG (for systems with reduced-fat butter, as well as salted and lactose-free butter) may be caused by (among other factors) by the lower content of palmitic acid (C16: 0). For these butters, it was also observed that cell viability increased with the increase in melting enthalpy. The results confirmed the protective role of selected butters, which indicates the possibility of using them in industrial processes to increase the durability of additives and products using probiotic powders obtained by spray-drying. [ABSTRACT FROM AUTHOR]

Hyperlipidemia, characterized by an abnormal lipid metabolism, is related to multiple cardiovascular diseases that pose challenges to global public health. Macadamia oil (MO), rich in monounsaturated fatty acids (around 80%), is regarded as a functional oil used to regulate lipid accumulation. Nonetheless, the lipid-lowering mechanism of MO is still unknown. Therefore, the lipid-lowering effects of MO in high-fat diet (HFD)-induced hyperlipidemic mice were evaluated in this study. The results revealed that MO could effectively reduce body weight and the organ index and improve serum lipid levels by reducing total cholesterol, triglycerides, and low-density lipoprotein cholesterol levels and elevating high-density lipoprotein cholesterol levels. Additionally, MO supplementation could improve abnormal liver function caused by hyperlipemia, characterized by decreased liver enzyme levels, including alanine aminotransferase and aspartate aminotransferase. Meanwhile, MO also exhibited an inhibitory effect on oxidative stress and lipid accumulation caused by an HFD. Moreover, findings from qRT-PCR and Western blotting analyses suggest that MO supplementation markedly prevented hyperlipidemia by inhibiting the expression of AMPK pathway-related genes, SREBP-1c, FAS, ACC, and PPAR-γ, as well as upregulating the levels of Nrf2, HO-1, and γ-GCS. These results indicate that MO attenuates lipid accumulation in vivo via AMPK/Nrf2 pathway activation, suggesting that MO could serve as a dietary supplementation or medication for treating hyperlipidemia. [ABSTRACT FROM AUTHOR]

In order to investigate the nutritional processing quality of sika deer (Cervus nippon) venison at different sites, the pH24 h, tenderness, pressurized water loss rate, meat color, intramuscular fat, moisture, protein, amino acid, fatty acid and squalene contents of sika deer venison were determined in twelve sites: foreleg, hind leg, outer tenderloin, rump, neck meat, chest meat, deer flank, abdominal rib, high rib, tenderloin, anterior tendon and posterior tendon. The results showed that the pH24 h of sika deer venison at different sites was 5.49~5.78; the tenderness of outer tenderloin (31.71 N) was the lowest, and the neck meat (68.53 N) was the highest; the squeezing moisture of tenderloin (28.12%) was the largest, and the foreleg (12.34%) was the smallest; the brightness of outer tenderloin L* (29.68) was the lowest, and the redness a* and yellowness b* of deer flank were the highest; the intramuscular fat and moisture were 0.66~4.97% and 71.00~73.78%, respectively; and the protein content of outer tenderloin (23.44%) and rump (24.02%) was high. The venison meat contained 17 kinds of amino acids, and the total amount was 63.87~79.33 g/100 g. It was rich in essential amino acids, mainly lysine and leucine, accounting for 64.29~65.39% of non-essential amino acids, which was close to the ideal protein composition. Palmitoleic acid and oleic acid were the main monounsaturated fatty acids in venison, and the contents of abdominal ribs were the highest, 16,875.33 mg/kg and 31,772.73 mg/kg, respectively. The contents of essential fatty acids were also the highest in abdominal ribs (11,225.37 mg/kg); forelegs, hind legs, outer tenderloins, rumps, neck meat, chest meat, high rib, tenderloins, anterior tendons and posterior tendons were all good sources of polyunsaturated fatty acids. Squalene content was highest in the abdominal rib (100.85 mg/kg). The nutritional processing quality of sika deer venison in different muscles is significantly different, and this study can provide a data basis for the evaluation and processing of sika deer venison quality. [ABSTRACT FROM AUTHOR]

Food sustainability through traditional food production and the reuse of food by-products is one of the characteristics most valued by consumers. The production of Iberian ham is linked to the vaporization and sustainability of the dehesa and the conservation and maintenance of the rural environment, but there are some by-products that are not destined for direct consumption. In this context, previous studies have used trimmed fat to obtain a bioactive essence rich in antioxidants and monounsaturated fatty acids. Furthermore, it is important to keep in mind that the consumer's decision is influenced by the nutritional/health and sensory characteristics of the product and its shelf life. The objective of the present study was to evaluate consumer acceptance and/or preference of different essences obtained from the trimmed fat of sliced Iberian ham and to determine the microbiological and physicochemical stability of the selected sustainable essence over time. The results showed that this essence is generally accepted by consumers and is microbiologically stable over time. [ABSTRACT FROM AUTHOR]

Edible insects represent a growing sector of the food industry and have a low carbon footprint. Noteworthy, insects can upcycle different leftovers and byproducts into high-quality nutrients. Herein, the larvae of the edible insect Tenebrio molitor (TML) were fed using local milk industry byproducts. Mozzarella whey and whey permeate obtained in cheese production were used to formulate three alternative diets. Both byproducts are rich in sugars, in particular the disaccharide lactose and the monosaccharides glucose and galactose. Two of the three diets did not interfere with biometric data and vitality, while the use of whey permeate alone significantly reduced development. At the end of the trial, the proximate composition of TML was strongly affected, with an increased protein content of up to +7% and a favorable fat composition. The analysis of secondary metabolites revealed the accumulation of different compounds, in particular monounsaturated fatty acids (MUFAs), amino acids, and the disaccharide trehalose, essential for the correct larval development and pupation. In conclusion, the present study demonstrates that milk industry byproducts can be upcycled as feed for TML, maintaining an optimal nutrient composition and favorably increasing the protein content. [ABSTRACT FROM AUTHOR]

Optimizing planting density is crucial for balancing resource competition, light penetration, and tree productivity in orchard systems. This study investigateed the impact of planting density on the yield and fruit quality of the hazelnut cultivar 'Tonda Francescana®' grafted onto Corylus colurna L. rootstocks. The research aimed to assess how different planting densities influenced light penetration, canopy volume, yield, and the nutritional profile of hazelnuts during their sixth growing season. Three planting densities were tested: 625, 1250, and 2500 trees per hectare (low, medium, and high density, respectively). The results show that medium-density planting provided the best balance between light availability, canopy development, and yield efficiency. The synthesis of monounsaturated fatty acids (MUFA) and α-tocopherol (vitamin E) was more prominent in the medium-density system (80.2% and 10.3%, respectively), suggesting a favorable metabolic response to moderate competition for resources. In contrast, high-density planting yielded the most per hectare (2898 kg/ha) but exhibited lower individual tree productivity (1.16 kg). Low-density planting had the highest light penetration (53%) but lower overall yield (822 kg/ha) and quality, with greater starch accumulation in the fruit. In general, medium-density planting optimized both yield and kernel quality, with potential implications for orchard management and breeding strategies to enhance hazelnut production and nutritional value. [ABSTRACT FROM AUTHOR]

The quality of frozen pork is adversely affected upon thawing. In this study, the influence of various thawing methods for frozen pork, including cold water (18 °C), room temperature (18 °C), and refrigeration (4 °C) thawing, on physicochemical and nutrient substances were examined. The pork samples (a Chinese local breed: Anqing six-end-white pigs), which were thawed through the above conditions, were compared with controls (fresh porcine longissimus dorsi). Analyses were carried out to determine porcine longissimus dorsi shear force, pH value, crude protein content, antioxidant capacity, amino acid content, and fatty acid content. The results indicated that the shear force, pH value, crude protein content, total antioxidant capacity (T-AOC), and total superoxide dismutase (T-SOD) content of the porcine longissimus dorsi muscle significantly decreased via the three thawing methods compared with the control group (p < 0.05). However, malondialdehyde (MDA) content, intramuscular fat content, inosinate and cholesterol content, essential amino acid content, and umami amino acid proportion in the cold thawing group were not significantly different from the control group (p > 0.05), but there were significant differences between the other two groups. The MDA content of the air thawing and hydrostatic thawing groups significantly increased compared with the control group (p < 0.05), with it being 42.6% and 50.8% higher than the control group, respectively. In addition, the monounsaturated fatty acid content in the pork subjected to the three thawing methods significantly increased compared with the control group (p < 0.05), and the monounsaturated fatty acid content after cold thawing and hydrostatic thawing increased by 18.2% and 21.6%, respectively. In conclusion, refrigeration had less influence on the quality of the Anqing six-end-white pork and was the most suitable thawing method. This study provides a theoretical reference for frozen pork preservation for improving food quality and availing its economic benefits. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the use of horse and donkey meat in the production of kaddid—a traditional dish typically not made with these meats—from a physical and chemical perspective. The results showed that both meats exhibit similar water retention during cooking, contributing to comparable tenderness and juiciness, with no significant differences in pH values, indicating similar quality (p > 0.05). However, their amino acid profiles differ: horse meat contains lower levels of glutamate (p < 0.05), methionine (p < 0.01), isoleucine (p < 0.05), and leucine (p < 0.05), but higher levels of proline (p < 0.05), histidine (p < 0.01), and lysine (p < 0.001) compared to donkey meat. Both meats provide essential amino acids. Horse meat is richer in saturated and monounsaturated fatty acids (32.44% and 39.58%, respectively), while donkey meat has a higher content of polyunsaturated fatty acids (31.51%), with a more favorable PUFA/SFA ratio, suggesting better cardiovascular health benefits. In terms of dried meat, donkey kaddid has a higher protein (17.45 g/100 g) and lower fat content (2.1 g/100 g) compared to horse kaddid (16.7 g/100 g, and 3.5 g/100 g, respectively) (p < 0.05). These findings inform consumer choices and production practices, promoting the use of horse and donkey meat for kaddid production. [ABSTRACT FROM AUTHOR]

The objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and "cachaços" were processed using a standardized manufacturing flowchart to produce dry-cured products. The two products were manufactured using the same formulation, ingredients, and curing process. Concerning the physicochemical composition, there were significant differences between the two products for the parameters of aw (p < 0.001), moisture (p < 0.001), total fat (p < 0.001), protein (p < 0.001), and haem pigments (p < 0.001). The diet significantly impacted the NaCl content (p < 0.05). However, neither the product nor the diet affected the fractions of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), or polyunsaturated fatty acids (PUFA) (p > 0.05). However, a significant difference was observed for n-3 (p < 0.05). Adding olive cake increased these fatty acids, and the diet containing 25% centrifuged olive cake showed the highest levels for both products. Compared with the control, the diets containing olive cake had a higher content of n-3 fatty acids, resulting in a lower PUFA n-6/n-3 ratio (p < 0.01). [ABSTRACT FROM AUTHOR]

Deodorisation remains a beneficial aspect of the processing of edible oils and fats and is required during the first refining and after transportation, storage, and/or further processing, such as interesterification. While there is awareness among the scientific community that repeated deodorisation may negatively impact product quality, according to some technical and processing requirements, oils, fats, and their blends can still be treated with up to 3–4 cycles of deodorisation. However, the precise changes caused by sequential deodorising processes remain unknown. This study analysed fatty acid compositions, peroxide values, anisidine values, volatile profiles, and monochloropropanediol (MCPDEs) and glycidyl (GEs) fatty acid ester contents in pressed and repeatedly deodorised sunflower oils (SFOs). The latter had higher levels of saturated fatty acids (SFAs); monounsaturated fatty acids (MUFAs); and trans fatty acids (TFAs); as well as volatile aldehydes, such as pentanal, hexanal, (E)-2-hexenal, and (E)-2-heptenal, and MCPDE contents with each successive deodorisation. Most of these compounds have the potential to cause harmful health effects. Therefore, it is necessary to limit the number of edible oil deodorisation cycles in order to maintain their quality and safety. [ABSTRACT FROM AUTHOR]

Avocado oil is rich in nutrients beneficial to human health, such as monounsaturated fatty acids, phenolic compounds, tocopherol, and carotenoids, with numerous possibilities for application in industry. This review explores, through a comparative approach, the effectiveness of the supercritical oil extraction process as an alternative to the conventional cold-pressing method, evaluating the differences in the extraction process steps through the effect of temperature and operating pressure on bioactive quality and oil yield. The results reveal that supercritical avocado oil has a yield like that of mechanical cold pressing and superior functional and bioactive quality, especially in relation to α-tocopherol and carotenoids. For better use and efficiency of the supercritical technology, the maturation stage, moisture content, fruit variety, and collection period stand out as essential factors to be observed during pre-treatment, as they directly impact oil yield and nutrient concentration. In addition, the use of supercritical technology enables the full use of the fruit, significantly reducing waste, and adds value to the agro-industrial residues of the process. It produces an edible oil free of impurities, microorganisms, and organic solvents. It is a green, environmentally friendly technology with long-term environmental and economic advantages and an interesting alternative in the avocado market. [ABSTRACT FROM AUTHOR]

In this work, three out of five types of oil-in-water and water-in-oil emulsions were selected to replace pork backfat to reduce the fat content and the improve monounsaturated and polyunsaturated fatty acid content in dry cured sausage ('chorizo'). Different characteristics of the new product were studied: the texture profile, color, nutritional value, lipid profile, vitamin E and thiobarbituric acid (TBA) and sensory qualities. The use of emulsions to replace the animal fat affected all color parameters, obtaining darker, less red and yellow products, which could impact the consumer's purchase intention. This replacement also altered the texture parameters, increasing or decreasing the hardness in comparison with the control sample. The cohesiveness, however, decreased in all cases, which meant that when the samples are cut for consumption, they disintegrated more than the traditional ones. The most relevant aspect for nutritional value is that the use of the new emulsions helped to reduce the total fat and energy value of the reformulated samples. The most significant aspect is that this reformulation helped to reduce the fat content—specifically, saturated fat—while increasing the content of Omega 3/6. The new formulas contained significant quantities of TBA and vitamin E when comparing them with the traditional product. [ABSTRACT FROM AUTHOR]

Vegetable oils are rich in health-beneficial compounds, including fatty acids, phenolic compounds, natural antioxidants, and fat-soluble vitamins. However, oil extraction methods can influence their composition. This study aims to understand the chemical basis for developing a green process to extract oils from two Andean seeds, cañihua (Chenopodium pallidicaule) and tarwi (Lupinus mutabilis). Ethanol, considered a green solvent, is compared to petroleum ether used at the laboratory level and hexane used at the industrial scale for extracting oils. The extraction efficiency is assessed in terms of yield, fatty acids profile, polar and neutral lipids, tocopherols, phenolic compounds, and antioxidant capacity. The chemical composition of edible commercial oils, such as sunflower, rapeseed, and olive oils, was used as a reference. Hexane had the highest extraction yield, followed by petroleum ether and ethanol. However, the oils extracted with ethanol having yields of tarwi 15.5% and cañihua 5.8%, w/w showed the significatively superior content of tocopherols (α, γ, and δ); phenolic compounds; and antioxidant capacity. In addition, ethanol-extracted (EE) oils have higher levels of polar lipids, such as phosphatidylcholine and phosphatidylinositol, than those extracted with the other solvents. Remarkably, EE oils presented comparable or slightly higher levels of monounsaturated fatty acids than those extracted with hexane. Finally, compared to the commercial oils, tarwi and cañihua EE oils showed lower but acceptable levels of oleic, linoleic and palmitic acids and a wider variety of fatty acids (10 and 13, respectively). The composition of tarwi and cañahua oils extracted with ethanol includes compounds associated with nutritional and health benefits, providing a sustainable alternative for oil production. [ABSTRACT FROM AUTHOR]

Consumers are increasing their daily demand for beef and are becoming more discerning about its nutritional quality and flavor. The present objective was to evaluate how the ration energy content (combined net energy, Nemf) impacts the slaughter performance, carcass characteristics, and meat qualities of Honghe yellow cattle raised in confinement. Fifteen male Honghe yellow cattle were divided into three groups based on a one-way design: a low-energy group (LEG, 3.72 MJ/kg), a medium-energy group (MEG, 4.52 MJ/kg), and a high-energy group (HEG, 5.32 MJ/kg). After a period of 70 days on these treatments, the animals were slaughtered and their slaughter performance was determined, and the longissimus dorsi muscle (LD) and biceps femoris (BF) muscles were gathered to evaluate meat quality and composition. Increasing the dietary energy concentration led to marked improvements (p < 0.05) in the live weight before slaughter (LWBS), weight of carcass, backfat thickness, and loin muscle area. HEG also improved the yield of high-grade commercial cuts (13.47% vs. 10.39%) (p < 0.05). However, meat quality traits were not affected by treatment except for shear force, which was affected by dietary energy. A significant improvement (p < 0.05) in the intramuscular fat (IMF) content was observed in the HEG. Little effect on the amino acid profile was observed (p > 0.05), except for a tendency (p = 0.06) to increase the histidine concentration in the BF muscle. Increasing dietary energy also reduced C22:6n-3 and saturated fatty acids (SFAs) and enhanced C18:1 cis-9 and monounsaturated fatty acids (MUFAs, p < 0.05). Those results revealed that increasing energy levels of diets could enhance slaughter traits and affect the meat quality and fatty acid composition of different muscle tissues of Honghe yellow cattle. These results contribute to the theoretical foundation to formulate nutritional standards and design feed formulas for the Honghe yellow cattle. [ABSTRACT FROM AUTHOR]

Polyunsaturated fatty acids (PUFAs) are vital dietary elements that play a significant role in human nutrition. They are highly regarded for their positive contributions to overall health and well-being. Beyond the fact that they provide a substantial supply of energy to the body (a role that saturated fats can also perform), these unsaturated fatty acids and, especially, the essential ones are involved in cell membrane structure, blood pressure regulation, and coagulation; participate in the proper functioning of the immune system and assimilation of fat-soluble vitamins; influence the synthesis of pro- and anti-inflammatory substances; and protect the cardiovascular system. Modern diets like the Western diet and the American diet are rich in saturated fats found especially in fast food products, sweets, and processed foods, a fact that has led to an increase in the prevalence of metabolic diseases worldwide (obesity, type II diabetes, gout, cardiovascular disease). Nutritionists have drawn attention to the moderate consumption of saturated fats and the need to increase the intake of unsaturated fats to the detriment of saturated ones. This paper examines the biochemical roles of polyunsaturated fats, particularly essential fatty acids, and contrasts their benefits with the detrimental effects of saturated fat overconsumption. Furthermore, it highlights the necessity for dietary shifts towards increased PUFA intake to mitigate the global burden of diet-related health issues. The co-occurrence of PUFAs and polyphenols in plant-based foods highlights the sophistication of nature’s design. These bioactive compounds are not randomly distributed but are present in foods humans have consumed together historically. From traditional diets like the Mediterranean, which pairs olive oil (PUFAs and polyphenols) with vegetables and legumes, to Asian cuisines combining sesame seeds with turmeric, cultural practices have long harnessed this natural synergy.

Aims: The study aimed to evaluate the effects of dietary folic acid (FA) on the production performance of laying hens, egg quality, and the nutritional differences between eggs fortified with FA and ordinary eggs. Methods: A total of 288 26-week-old Hy-Line Brown laying hens (initial body weights 1.65 ± 0.10 kg) with a similar weight and genetic background were used. A completely randomized design divided the birds into a control group and three treatment groups. Each group consisted of six replicates, with twelve chickens per replicate. Initially, all birds were fed a basal diet for 1 week. Subsequently, they were fed a basal diet supplemented with 0, 5, 10, or 15 mg/kg FA in a premix for a duration of 6 weeks. Results: Supplementation of FA could significantly (p < 0.05) enhance the FA content in egg yolks, particularly when 10 mg/kg was used, as it had the most effective enrichment effect. Compared to the control group, the Glu content in the 10 and 15 mg/kg FA groups showed a significant (p < 0.05) decrease. Additionally, the contents of Asp, Ile, Tyr, Phe, Cys, and Met in the 15 mg/kg FA group were significantly (p < 0.05) lower compared to the other groups. Adding FA did not have significant effects on the levels of vitamin A and vitamin E in egg yolk, but the vitamin D content in the 5 and 10 mg/kg FA groups showed a significant (p < 0.05) increase. Furthermore, the addition of FA did not have a significant effect on the levels of Cu, Fe, Mn, Se, and Zn in egg yolk. The dietary FA did not have a significant effect on the total saturated fatty acids (SFA) and polyunsaturated fatty acid (PUFA) content in egg yolk. However, the total monounsaturated fatty acid (MUFA) content in the 5 and 10 mg/kg groups significantly (p < 0.05) increased. These changes in nutritional content might be attributed to the increased very low-density lipoprotein (VLDL) protein content. The significant decrease in solute carrier family 1 Member 1 (SLC1A1), solute carrier family 1 Member 2 (SLC1A2), and solute carrier family 1 Member 3 (SLC1A3) gene expression compared to the control group appeared to be the reason for the decrease in amino acid content in egg yolk within the dietary FA group. Conclusion: The findings suggest that the appropriate addition of FA can enhance the levels of MUFA and vitamin D in egg yolks, thereby improving their nutritional value. Excessive intake of FA can decrease the effectiveness of enriching FA in egg yolk and impact the enrichment of certain amino acids. The yolk of eggs produced by adding 10 mg/kg of FA to the feed contains the optimal amount of nutrients. This study informs consumers purchasing FA-fortified eggs. [ABSTRACT FROM AUTHOR]

The Aristotelia chilensis (Mol.) Stuntz, also known as Maqui, is an endemic berry native to southern Chile. It is a very popular berry for its nutritional attributes and health benefits, provided mainly by its polyphenols. This review aims to investigate the Maqui and its nutritional characteristics, its health benefits, and the application of Maqui in the food industry. This fruit provides 150 calories per 100 g of product and has a low protein content and a high fiber content. Its seeds contain monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs); however, its most outstanding feature is its high value of bioactive compounds, mainly anthocyanins, indole alkaloids and flavonoids, coumarins, caffeic and ferulic acids, and delphinidin 3-O-β-glucoside, the latter being the most representative, providing Maqui with high antioxidant activity. Maqui is considered a fruit of high interest as a nutraceutical product for the control and prevention of ongoing diseases, and among its benefits, we can highlight glycemic and metabolic control; the control and prevention of obesity, cancer, cognitive decline, and dementia; the prevention and treatment of bone structure alterations; prevention against oxidative stress, particularly in cigarette smoke-induced stress. In addition to its nutraceutical use, Maqui has been used in the food industry to improve the shelf life (by controlling lipid oxidation) and nutritional value of food products and as a substitute for synthetic additives. In addition, the inclusion of Maqui improves the organoleptic and sensory characteristics of foods. The incorporation of this fruit has been observed mainly in drinks, meat products, bakery products, and milk products. Evidence has shown that Maqui consumption, as well as products with Maqui added, have a good acceptability and exert benefits on people's health. Knowledge about the application of Maqui in food will allow us to create new nutraceutical and food products that improve their nutritional and functional value. [ABSTRACT FROM AUTHOR]

In this study, the fatty acids and elemental profiles of 53 pork cut samples were determined. To offer insights into their potential health implications, we computed 18 key nutritional indices. These indices included parameters such as saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), unsaturated fatty acids (UFAs), the MUFAs/SFAs ratio, PUFAs/SFAs ratio, atherogenic index (AI), thrombogenic index (TI), the hypocholesterolemic to hypercholesterolemic ratio (h/H), health-promoting index (HPI), hypocholesterolemic index (HI), unsaturation index (UI), saturation index (SI), peroxidizability index (PI), nutritional value index (NVI), hypocholesterolemic index of fatty acids (DFAs), hypercholesterolemic index of fatty acids (OFAs), and the DFAs/OFAs ratio. These indices were calculated based on their fatty acid composition to provide comprehensive nutritional information. A health risk assessment revealed the safety and minimum health risk for the population from consuming the investigated pork cuts using the Target Hazard Quotient (THQ), Hazard Index (HI), and target cancer risk (TR). The ANOVA test showed significant differences in the levels of K, Fe, Mn, Zn, MUFAs, and AI among the pork cut samples. It was noted that by employing the correlation between the fatty acids profile, nutritional indices, and elemental concentrations and an unsupervised statistical method, such as PCA, a perfect separation from the different pork cuts could not be obtained. [ABSTRACT FROM AUTHOR]

The lipid and volatile profiles of goat primal cuts (shoulder, rib, loin, breast, and leg), as well as their potential impact on nutritional and flavor/taste attributes, were investigated. The breast cuts had the lowest protein but the highest fat content. Triacylglycerol was the predominant lipid in all cuts (82.22–88.01%), while the breast cuts had the lowest triacylglycerol and the highest diacylglycerol and free fatty acids. Also, the highest unsaturated fatty acid (UFA), both monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), was obtained in the breast cuts. These findings correlated well with the highest peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) value. The volatile profiles of the various grilled cuts indicated that the breast and leg cuts had similar volatiles, with higher amounts of alcohol, aldehyde, ketone, and ester than others, which could explain the flavor oxidation by lipid and off-flavors in spoiled meat. While the shoulder, rib, and loin cuts had higher amounts of nitrogen-containing compounds. The highest sulfur-containing and hydrocarbon compounds were also observed in the shoulder cuts, which are mainly formed during the Maillard reaction and responsible for the cooked meat flavor. This investigation revealed that each cut of goat meat has a varied composition, especially in lipids and volatile compounds. Thus, meat quality differs in terms of nutritional aspects and flavor/taste characteristics, enabling consumers to select nutritious or proper cuts for their cooking to achieve the most satisfaction from goat meat consumption. [ABSTRACT FROM AUTHOR]

In the study, an attempt was made to develop an innovative technology for cheese manufacturing. It was hypothesized that selected autochthonous lactic acid bacteria as a starter culture are more suitable for the production of acid-rennet cheeses of good technological and sensory quality. The study aimed to assess the possibility of using the strain Levilactobacillus brevis B1 (L. brevis B1) as a starter culture to produce acid-rennet cheeses using raw cow's milk. Two variants of cheese were manufactured. The control variant (R) was coagulated with microbial rennet and buttermilk, and the other variant (B1) was inoculated with rennet and L. brevis B1 starter culture. The effect of the addition of these autochthonous lactic acid bacteria on selected physicochemical characteristics, durability, the composition of fatty acids, cholesterol, Iipid Quality Indices, and microbiological and sensory quality of acid-rennet cheeses was determined during a 3-month period of storage. The dominant fatty acids observed in the tested cheeses were saturated fatty acids (SFA) (68.43–69.70%) and monounsaturated fatty acids (MUFA) (25.85–26.55%). Significantly higher polyunsaturated fatty acid (PUFA) content during storage was observed for B1 cheeses. The B1 cheeses were characterized by lower cholesterol content compared to cheese R and showed better indexes, including the Index of atherogenicity, Index of thrombogenicity, DFA, OFA, H/H, and HPI indexes, than the R cheese. No effect of the tested L. brevis B1 on sensory quality was observed in relation to the control cheeses during 3 months of storage. The results of the research indicate the possibility of using the L. brevis B1 strain for the production of high-quality, potentially probiotic acid-rennet cheeses. [ABSTRACT FROM AUTHOR]

Saline–alkaline aquaculture has become an important breakthrough in expanding the space available for aquaculture in China. However, the biochemical composition and quality of Eriocheir sinensis reared in carbonate alkalinity water are still unclear. Therefore, this study investigated the edible yield, coloration, and nutritional and flavor quality of Eriocheir sinensis. A significantly lower gonadosomatic index (GSI), meat yield (MY), and total edible yield (TEY) were detected in intensive pond (IP) samples than those in semi-intensive reed wetland (SIWR) (p < 0.05). Six color parameters in the hepatopancreas (p < 0.05) differed between IP and SIRW. The contents of crude protein and fat in the female hepatopancreas of IP were significantly higher than those in SIRW (p < 0.05). The concentrations of total monounsaturated fatty acids (∑MUFA), total essential fatty acids (∑EFA), and hypocholesterolaemic/hypercholesterolaemic ratio (h/H) in the female edible tissues checked were higher in IP than those in SIRW, with significant differences including ∑MUFA in the hepatopancreas and ovary, ∑EFA in the muscle, and h/H in the ovary (p < 0.05). Higher total free amino acid (∑FAA) contents of muscle were detected in SIRW than that in IP samples. Significantly higher K, Ca, Mg, Fe, and Zn contents in the ovary were detected in SIRW samples compared to IP (p < 0.05). Overall, Eriocheir sinensis reared in carbonate-alkalinity water is an important source of nutrients. [ABSTRACT FROM AUTHOR]

Organic farming is growing rapidly worldwide since it is perceived as more respectful of the environment than conventional farming. In this sense, organic agriculture is highly appreciated by consumers since consumers around the world believe that organic food has a higher content of beneficial compounds for health and consider it of higher quality. For that reason, the objective of this research was to evaluate the nutritional, sensorial, and functional quality of the 'Fino 49' lemon grafted on Citrus macrophylla in conventional and organic cultivation. Fatty acids, amino acids, total phenol, and polyphenols were quantified, antioxidant activity was measured, and sensory descriptive analysis was performed. Conventional farming led to an increase in amino acid content (641 mg L−1) and an increase in polyunsaturated fatty acids (254 mg 100 g−1) and monounsaturated fatty acids (37.61 mg 100 g−1). On the other hand, organically produced lemon fruits had better sensory profile (highlighting overall aroma (6.5), lemon odor (6.8), sourness (5.8), floral (0.6), and fresh lemon flavor (9.8)), and lower thrombogenicity index (0.15). The type of cultivation (organic and conventional) had no influence on the antioxidant activity (~1.60, ~3.08, and ~4.16 mmol Trolox L−1 for ABTS+, DPPH•, and FRAP, respectively) and polyphenols content (85.51 and 86.69 conventional and organic, respectively). However, to establish the advantages and disadvantages of different types of cultivation on lemon quality more studies are needed. [ABSTRACT FROM AUTHOR]

Lipids are crucial components for the maintenance oof normal structure and function in the nervous system. Elucidating the diversity of lipids in spinal cords may contribute to our understanding of neurodevelopment. This study comprehensively analyzed the fatty acid (FA) compositions and lipidomes of the spinal cords of eight domesticated animal species: pig, cattle, yak, goat, horse, donkey, camel, and sika deer. Gas chromatography–mass spectrometry (GC-MS) analysis revealed that saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) were the primary FAs in the spinal cords of these domesticated animals, accounting for 72.54–94.23% of total FAs. Notably, oleic acid, stearic acid and palmitic acid emerged as the most abundant FA species. Moreover, untargeted lipidomics by UPLC-Q-Exactive Orbitrap-MS demonstrated that five lipid classes, including glycerophospholipids (GPs), sphingolipids (SPs), glycerolipids (GLs), FAs and saccharolipids (SLs), were identified in the investigated spinal cords, with phosphatidylcholine (PC) being the most abundant among all identified lipid classes. Furthermore, canonical correlation analysis showed that PC, PE, TAG, HexCer-NS and SM were significantly associated with genome sequence data. These informative data provide insight into the structure and function of mammalian nervous tissues and represent a novel contribution to lipidomics. [ABSTRACT FROM AUTHOR]

The effects of roughage sources in the fermented total mixed ration (FTMR) and the level of energy intake on meat quality, collagen solubility, and troponin T degradation in longissimus thoracis (LT) muscle of native Thai cattle (NTC) were investigated. Results showed that roughage source affected fatty acid composition in the LT muscle (p < 0.05), as NTC fed Pakchong 1-Napier-based FTMR had higher monounsaturated fatty acid content and ω 6:ω 3 ratio. The high-energy ad libitum group had lower drip loss, lower shear force, and higher percent collagen solubility (p < 0.05). However, energy intake had no effect on troponin T degradation and fatty acid composition (p > 0.05). Longer aging of 14 days showed lower shear force values, higher collagen solubility, and troponin T degradation rate but higher cooking loss (p < 0.01). In conclusion, the meat quality of NTC could be improved by ad libitum feeding with NG-FTMR, as their meat had higher MUFA content, lower drip loss, lower shear force, and higher collagen solubility. In addition, the tenderness of NTC meat could be further improved by longer aging of 14 days post-mortem. [ABSTRACT FROM AUTHOR]

The intramuscular fat (IMF) content is considered an important factor for assessing meat quality, and is highly related to meat flavor. However, in donkey meat, the influences of IMF content on lipid and volatile profiles remain unclear. Thus, we conducted lipidomic and volatilomic investigations on high- and low-IMF samples from donkey longissimus dorsi muscle. When the IMF level increased, the monounsaturated fatty acid (especially oleic acid) content significantly increased but the saturated fatty acid content decreased (p < 0.05). Twenty-nine of 876 lipids showed significant differences between the two groups. Volatile profiles from differential IMF content samples were also distinct. Five differential volatile odorants were identified in the two groups: 2-acetyl-2-thiazoline, octanal, 2-pentylfuran, pentanal, and 1-(2-pyridinyl) ethanone. Additionally, strong correlations were found between differential fatty acids and lipids with differential odorants. Thus, the difference in volatile odorants may result from the change in the fatty acid composition and lipid profiles induced by different IMF contents, highlighting the urgent need to increase IMF levels in donkey meat. [ABSTRACT FROM AUTHOR]

Beef skin gelatin can be used as a good substitute for animal fat in meat patties. In this paper, the effect of different parameters on low-fat beef patties with cowhide gelatin substituted for beef fat (0, 25%, 50%, 75%, 100%) prepared by ultra-high pressure assisted technology was investigated by texture, cooking loss, and sensory scores. The beef patties were also stored at 0–4 °C for 0, 7, 14, 21, and 28 d. The differences and changing rules of fatty acid and amino acid compositions and contents of beef patties with different fat contents were investigated by simulating gastrointestinal digestion in vitro. The optimal process formulation of low-fat beef patties with cowhide gelatin was determined by experimental optimization as follows: ultra-high pressure 360 MPa, ultra-high of pressure time of 21 min, NaCl addition of 1.5%, compound phosphate addition of 0.3%. The addition of cowhide gelatin significantly increased monounsaturated fatty acids, polyunsaturated fatty acids, amino acid content, and protein digestibility of beef patties (p < 0.05). Moreover, with the extension of storage time, the content of saturated fatty acids was significantly higher (p < 0.05), the content of monounsaturated and polyunsaturated fatty acids was significantly lower (p < 0.05), the content of amino acids was significantly lower (p < 0.05), and protein digestibility was significantly lower (p < 0.05) under all substitution ratios. Overall, beef patties with 75% and 100% substitution ratios had better digestibility characteristics. The results of this study provide a theoretical basis for gelatin's potential as a fat substitute for beef patties and for improving the quality of low-fat meat products. [ABSTRACT FROM AUTHOR]

At present, whole grains are usually obtained by adding bran and middlings to refined flours, and this recombination leads to certain variations in the ratio of endosperm, bran and germ, resulting in flours with very different compositional characteristics and rheological properties. Therefore, this study focuses on the identification of specific lipid markers in different debranning fractions of Italian and Canadian durum wheat blends. The by-products obtained from five different debranning levels (3, 6, 9, 12 and 15%) had a high content of monounsaturated fatty acids and a higher concentration of tocopherols and sterols than the corresponding debranned grains. The Italian and Canadian durum wheat samples did not show significant differences in the content of these bioactive lipid compounds. In particular, palmitic acid, oleic acid, tocopherol isomers and total sterols could be useful biomarkers for evaluating the grain-to-tissue ratio in recombined flours. [ABSTRACT FROM AUTHOR]

With the increasing global nutritional bar market, developing and formulating innovative high-energy and protein bars to compensate for nutrients using date fruits is beneficial for health-conscious individuals. The current research was undertaken to study the composition and physicochemical characteristics of innovative high-energy and high-protein bars using two combinations of Sukkari dates or fruit mixtures as a base. Fifty percent of either Sukkari date paste or dried fruit mixture (25% raisin, 12.5% fig, and 12.5% apricot) combined with other different ingredients was used to produce a date-based bar (DBB) or fruit-based bar (FBB). Proximate composition, sugar content, amino and fatty acid profiles, minerals and vitamins, phytochemicals, antioxidant activity, and visual color parameters of the DBB and the FBB were determined and statistically compared. Proximate analysis revealed higher moisture and fat content in the FBB than the DBB, while ash and crude fiber were higher in the DBB than the FBB. The protein content in the DBB and the FBB was not statistically different. Both prepared bars exuded around 376–378 kcal 100 g−1 fresh weight. Sugar profile analysis of the DBB and the FBB showed dependable changes based on date or fruit content. Fructose, glucose, and maltose contents were higher in the FBB than in the DBB, while sucrose content was higher in the DBB than in the FBB. The DBB showed significantly higher content in Ca, Cu, Fe, Zn, Mn, and Se and significantly lower content in Mg, K, and Na than the FBB, with no variation in phosphorus content. The DBB and the FBB contained both essential (EAA) and non-essential (NEAA) amino acids. The DBB scored higher Lysine, Methionine, Histidine, Threonine, Phenylalanine, Isoleucine, and Cystine contents than the FBB, while the FBB scored only higher Leucine and Valine contents than the DBB. Seventeen saturated fatty acids were identified in the DBB and the FBB, with Palmitic acid (C16:0) as the predominant fatty acid. Oleic acid (C18:1n9c) was predominant among seven determined monounsaturated fatty acids. Linoleic fatty acid (C18:2n6c) was predominant among eight identified polyunsaturated fatty acids. In addition, α-Linolenic (C18:3n3) was detected in a considerable amount. However, in both the DBB and the FBB, the content and distribution of fatty acids were not remarkably changed. Regarding phytochemicals and bioactive compounds, the FBB was significantly higher in total phenolic content (TPC), total flavonoids (TF), and total flavonols (TFL) contents and scavenging activity against DPPH and ABTS free radicals than the DBB. The DBB and the FBB showed positive a* values, indicating a reddish color. The b* values were 27.81 and 28.54 for the DBB and the FBB, respectively. The DBB is affected by the lower L* value and higher browning index (BI) to make its color brownish. Sensory evaluation data showed that panelists significantly preferred the DBB over the FBB. In conclusion, processing and comparing these bars indicated that using Sukkari dates is a nutrient-dense, convenient, economical, and better sugar alternative that helps combat the calorie content. Thus, scaling up the use of dates instead of fruits in producing high-energy and protein bars commercially is highly recommended. [ABSTRACT FROM AUTHOR]

To promote the use of waxy barley bran, an underutilized resource, samples of waxy barley were divided into three parts: polished waxy barley powder (PWBP), inner bran layer powder (IBLP), and outer bran layer powder (OBLP). The color and appearance, general properties, minerals, vitamins, β-glucan, antioxidant properties, and aroma of each part were compared. In terms of appearance and color, IBLP and OBLP appeared more yellow than PWBP; general components that were more abundant in IBLP and OBLP compared with PWBP were protein, fat, and ash. IBLP and OBLP had characteristically high values of Mg and Zn, monounsaturated and polyunsaturated fatty acids, vitamin B1, total polyphenol content, H-ORAC, and DPPH. In particular, the vitamin B1 content of OBLP was approximately 10 times higher than that of PWBP, and Mg and Zn content was more than five times higher than in PWBP. The β-glucan content of IBLP and OBLP was lower than that of PWBP, but relatively high. GC–MS analysis revealed that hexanal was the aroma component common to all three samples, and the peak areas were in the order of PWBP > OBLP > IBLP. [ABSTRACT FROM AUTHOR]

Nowadays, broiler production is faced with great challenges due to intensive culture modes, and chickens are more susceptible to oxidative stress. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent oxidative stress. This study investigated how dietary dried jujube fruit powder (DJFP) supplementation influences the growth performance, antioxidant stability, meat composition, and nutritional quality of Cobb broilers. A total of 360 unsexed broilers (1-day-old) were randomly assigned to treatments that varied in DJFP levels: a basal diet without DJFP (control) and diets supplemented with 50 g/kg DJFP (P1), 100 g/kg DJFP (P2), and 150 g/kg DJFP (P3), with 9 replicates per treatment (90 broilers/treatment or 10 broilers/replicate). The results demonstrated improvement in the growth performance of broilers in terms of body weight (BW), body weight gain (WG), average daily body weight gain (ADG), average daily feed intake (ADFI), and feed conversion ratio (FCR) following dietary DJFP supplementation. In addition, the antioxidant stabilities in the DJFP-treated broilers were improved and inhibited the production of lipid oxidation products compared with the control, with those in the P2 group showing the most marked effect. Moreover, dietary DJFP supplementation significantly increased (p < 0.05) the activity of antioxidant enzymes in broilers. Furthermore, the breast meat of the broilers displayed an increased protein content with a simultaneous reduction in the fat content after DJFP treatment (p < 0.05). Essential amino acid levels were higher in the DJFP-supplemented groups (p < 0.05). The sum of saturated fatty acids was lower, and that of monounsaturated fatty acids (MUFAs) and the polyunsaturated fatty acid/saturated fatty acid ratio (PUFA/SFA) were higher in the DJFP-supplemented groups (p < 0.05). Together, these results indicate that up to 100 g/kg of dietary DJFP supplementation can enhance the growth performance and antioxidant capacity, meat composition, and amino acid and fatty acid composition in broiler breast meat. In conclusion, dietary DJFP supplementation is a healthy alternative to the use of synthetic antioxidants in broiler production, especially in regions rich in jujube resources. [ABSTRACT FROM AUTHOR]

Despite growing evidence of increased saturated and trans fat contents in street foods, little is known about their fatty acid (FA) compositions. This study aimed to analyse the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and trans fatty acids (TFAs) content of 70 selected and most commonly available street foods in Malaysia. The street foods were categorised into main meals, snacks, and desserts. TFAs were not detected in any of the street foods. Descriptively, all three categories mainly contained SFAs, followed by MUFAs, and PUFAs. However, the one-way ANOVA testing showed that the differences between each category were insignificant (p > 0.05), and each FA was not significantly different (p > 0.05) from one to another. Nearly half of the deep-fried street foods contained medium to high SFAs content (1.7 g/100 g–24.3 g/100 g), while the MUFAs were also high (32.0–44.4%). The Chi-square test of association showed that the type of preparation methods (low or high fat) used was significantly associated (p < 0.05) with the number of SFAs. These findings provide valuable information about fat composition in local street foods for the Malaysian Food Composition Database and highlight the urgency to improve nutritional composition. [ABSTRACT FROM AUTHOR]

Crocodile oil (CO) is rich in monounsaturated fatty acids and polyunsaturated fatty acids. The antioxidant activity and cognitive effect of monounsaturated fatty acids and polyunsaturated fatty acids have been largely reported. This work aimed to investigate the effect of CO on antioxidant activity and cognitive function in rats. Twenty-one rats were divided into three treatment groups: (1) sterile water (NS), (2) 1 mL/kg of CO (NC1), and (3) 3 mL/kg of CO (NC3). Rats underwent oral gavage once daily for 8 weeks. CO treatment decreased the triglycerides level significantly compared with that in the NS group. CO had a free radical scavenging ability greater than that of olive oil but had no effect on levels of antioxidant markers in the brain. Expression of unique proteins in the CO-treatment group were correlated with the detoxification of hydrogen peroxide. Rats in the NC1 group had better memory function than rats in the NC3 group. Expression of unique proteins in the NC1 group was correlated with memory function. However, CO did not cause a decline in cognitive function in rats. CO can be an alternative dietary oil because it has a hypolipidemia effect and antioxidant activity. In addition, CO did not cause a negative effect on cognitive function. [ABSTRACT FROM AUTHOR]

We assayed the fatty acid composition of muscles of the northern pike Esox lucius Linnaeus, 1758 inhabiting the Gyda River, Siberia, Russia using gas-liquid chromatography. Of 43 fatty acids identified in the pike samples, 23 fatty acids accounted for 99.3% of the total content. The most abundant saturated fatty acids (SFA, 31.6%) were palmitic (C16:0, 20.0%) and stearic (C18:0, 7.3%) acids. Among monounsaturated fatty acids (MUFA, 15.1%), oleic acid (C18:1n9, 10.2%) and palmitoleic acid (C16:1, 4.1%) demonstrated the highest levels. The most represented polyunsaturated fatty acids (PUFA, 53.3%) were arachidonic acid (C20:4n-6, 7.6%), eicosapentaenoic acid (EPA, C20:5n-3, 7.3%), and docosahexaenoic acid (DHA, C22:6n-3, 26.3%). The fatty acid profile of specimens from the Gyda River was different in comparison to profiles found in other pike populations, most likely due to different diets. Pike flesh has good nutrition quality in terms of a low n-6/n-3 ratio (0.36), low atherogenic (0.39), and thrombogenic (0.22) indices, and a high ratio of hypocholesterolemic to hypercholesterolemic fatty acids (2.83), and this species can be recommended as a replacement or alternative to other fish sources in traditional diets. [ABSTRACT FROM AUTHOR]

Today's challenges in the animal husbandry sector, with customers' demand for more beneficial products, encourage the development of strategies that not only provide more sustainable production from the field to the table but also ensure final product functionality. Thus, the current research was aimed at replacing some traditional feed raw materials in rabbit diets with C. glomerata biomass to improve the functionality of meat. For this purpose, thirty weaned (52-d-old) Californian rabbits were assigned to 3 dietary treatments: standard compound diet (SCD), SCD + 4% C. glomerata (CG4), and SCD + 8% C. glomerata (CG8). At the end of the feeding trial, 122-d-old rabbits were slaughtered, longissimus dorsi (LD) and hind leg (HL) muscles were dissected post-mortem, and moisture, protein, and lipid profiles were determined. Results revealed that CG4 treatment can increase protein (22.17 g/kg), total (192.16 g/kg) and essential (threonine, valine, methionine, lysine, and isoleucine) amino acid levels in rabbit muscles. Both inclusions gradually reduced fat accumulation in muscles (CG8 < CG4 < SCD) but improved the lipid profile's nutritional value by decreasing saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) and increasing polyunsaturated fatty acids (PUFA). As the dose of C. glomerata increased, the level of lipid oxidation decreased. Biomass supplementation enhanced PUFA/SFA and h/H levels while decreasing thrombogenicity index (TI) and atherogenic index (AI) levels in rabbit muscles, potentially contributing to the prevention of heart disease. Overall, dietary supplementation with C. glomerata biomass may be a more beneficial and sustainable nutritional approach to functionally enhancing rabbit meat. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the effect of different microwave pre-drying times under hot-air-drying processes on the quality properties and sensory evaluation of Sipunculus nudus (S. nudus). The colour, proximate analysis, amino acid content, fat oxidation, and volatile components of dried S. nudus were determined. Microwave pre-drying could significantly (p < 0.05) increase the drying rate and shorten the drying time. The results of colour, proximate analysis, and amino acid content indicated that microwave pre-drying could improve the quality of the product, resulting in dried S. nudus with less of a loss in nutrients. The samples that underwent microwave pre-drying had a high degree of fatty acid oxidation and low monounsaturated fatty acid content, which facilitated the formation of volatile components. Additionally, the MAD-2 and MAD-3 groups had high relative contents of aldehydes and hydrocarbons, and the FD group had the highest relative content of esters found in the samples. The relative content of ketones and alcohols did not differ significantly between the different drying groups. The finding of this study has important potential for enhancing the quality and aroma of dry S. nudus products with microwave pre-drying during the drying process. [ABSTRACT FROM AUTHOR]

Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for different purposes. Starting at the stage of catching fish to its selling point, many of the fish parts, such as head, skin, tail, fillet cut-offs, and the viscera, are wasted. These parts are rich in proteins, enzymes, healthy fatty acids such as monounsaturated and polyunsaturated ones, gelatin, and collagen. The valuable biochemical composition makes it worth discussing paths through which seafood side-streams can be turned into valuable products. Drawbacks, as well as challenges of different aquacultures, demonstrate the importance of using the various side-streams to produce valuable compounds to improve economic performance efficiency and sustainability of aquaculture. In this review, conventional and novel utilization approaches, as well as a combination of both, have been identified, which will lead to the development of sustainable production chains and the emergence of new bio-based products in the future. [ABSTRACT FROM AUTHOR]

Crossbreeding significantly improves meat production performance in sheep; however, whether hybridization changes the meat quality characteristics of lambs is uncertain. We analyzed the effects of three different hybrid sires on muscle fiber characteristics (MFCs), fatty acid composition (FAC), and volatile flavor compounds (VFCs) in lambs under identical feeding conditions. Compared with those of purebred lambs, the muscle fiber diameter and cross-sectional areas of the crossbred lambs were significantly decreased (p < 0.05), and the collagen fiber content was significantly increased (p < 0.05). The numbers and area ratios of the fast and slow muscle fibers did not significantly differ between the purebred and crossbred lambs, but the expressions of four MyHC gene types differed significantly (p < 0.05). Twenty-three fatty acids were identified in both the purebred and crossbred lambs, of which thirteen were differentially expressed (p < 0.05). Saturated fatty acid (SFA) contents in the crossbred lambs were significantly increased (p < 0.05), whereas the monounsaturated fatty acid content was significantly decreased (p < 0.05). Polyunsaturated fatty acid/SFA and n-6/n-3 ratios were significantly lower in the crossbred lambs than in the purebred lambs (p < 0.05). Twenty-five VFCs were identified among the three hybrids, and aldehydes were the main VFCs. Eleven VFCs were differentially expressed in the crossbred lambs (p < 0.05). Hybrid sires affected the MFCs, FAC, and VFCs of the F1 lambs, thus providing a reference for high-quality mutton production. [ABSTRACT FROM AUTHOR]

This study was conducted to examine the effect of a mulberry leaf total mixed ration (TMR) diet on growth performance, apparent digestibility, meat quality and the expression of related meat-quality genes (ADSL, H-FABP) in crossbred black goats. Forty-four Guizhou crossbred black goats (Nubian black goat ♂ × Guizhou black goat ♀), weighing 33.43 ± 0.55 kg, were chosen. The goats were randomly divided into four groups, with 11 test replicates in each group. Group I was the control group and fed with the traditional feeding method of roughage and concentrate supplement without adding mulberry leaf. Group II was fed with a 40% mulberry leaf pellet TMR diet. Group III was fed with a freshly processed 40% mulberry leaf TMR diet. Group IV was fed with a 40% mulberry leaf fermented total mixed rations (FTMR) diet. The results showed that the average daily gain (ADG) of group II was significantly higher than that of group I and III (p < 0.05). The apparent digestibility of group II of ether extract (EE) and neutral detergent fiber (NDF) was significantly higher than that of group I (p < 0.05), and the apparent digestibility of dry matter (DM) and crude protein (CP) was significantly higher than that of group I (p < 0.01). Compared with group I, meat in group II had lower meat color lightness (L*) and yellowness (b*) values (p < 0.01) in the Longissimus thoracis et lumborum. The shear force of group II was significantly lower than that of group I (p < 0.05). The total fatty acids (TFA) of group II was significantly higher than that of groups I and III (p < 0.05), but the total saturated fatty acids (SFA) of group II was significantly lower that than of group I (p < 0.01). Subsequently, the Unsaturated fatty acids (USFA), Monounsaturated fatty acids (MUFA), and Polyunsaturated fatty acids (PUFA) of group II were significantly higher than those in group I (p < 0.01). The contents of total amino acids (TAA), total essential amino acids (EAA), total non-essential amino acids (NEAA) and total of major fresh-tasting amino acids (DAA) of groups II, III and IV were significantly higher than those of group I (p < 0.05), as well as the contents of IMP (p < 0.01). The expression of the H-FABP gene in the arm triceps of group II was significantly higher than that of groups I, III and IV (p < 0.05). The expression of the ADSL gene in the Longissimus thoracis et lumborum and biceps femoris of group II was significantly higher than that of group I (p < 0.05). Collectively, the results of the current study indicated that the mulberry leaf TMR diet improved the growth performance, apparent digestibility and expression of related meat-quality master genes (ADSL, H-FABP) in crossbred black goats, which promoted the deposition of intramuscular fat (IMF) and inosinic acid (IMP) and improved the composition of fatty acids and amino acids in the muscles. [ABSTRACT FROM AUTHOR]

Pine seeds are known for their richness in lipid compounds and other healthy substances. However, the reference procedures that are commonly applied for their analysis are quite laborious, time-consuming, and expensive. Therefore, it is important to develop rapid, accurate, multi-parametric, cost-effective and, essentially, environmentally friendly analytical techniques that are easily implemented at an industrial scale. The viability of using near-infrared (NIR) spectroscopy to analyse the seed lipid content and profile of three different pine species (Pinus halepensis, Pinus brutia and Pinus pinaster) was investigated. Moreover, species discrimination using NIR was also attempted. Different chemometric models, namely partial least squares (PLS) regression, for lipid analysis, and partial least square—discriminant analysis (PLS-DA), for pine species discrimination, were applied. In relation to the discrimination of pine seed species, a total of 90.5% of correct classification rates were obtained. Regarding the quantification models, most of the compounds assessed yielded determination coefficients (R2P) higher than 0.80. The best PLS models were obtained for total fat, vitamin E, saturated and monounsaturated fatty acids, C20:2, C20:1n9, C20, C18:2n6c, C18:1n9c, C18 and C16:1. Globally, the obtained results demonstrated that NIR spectroscopy is a suitable analytical technique for lipid analysis and species discrimination of pine seeds. [ABSTRACT FROM AUTHOR]

The oxidation of unsaturated fatty acids and the adverse transformation of pigments from meat and spices are the primary causes of chemical degradation in processed meat products. Thymol is found in a variety of plant extracts that have been proven to effectively inhibit or slow down oxidative processes. The objective of our study was to determine whether thymol treatment of the surface of sliced paprika salami could be applied to inhibit lipid oxidation and color change during refrigerated storage. During eight weeks of storage, the malondialdehyde (MDA) levels and the ratios of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and n6/n3 in thymol-treated salami remained unchanged (p ≥ 0.05), whereas in the controls, the MDA levels increased by approximately twelvefold and the ratio of SFAs in the lipid fraction increased (p < 0.001), while the ratio of PUFAs decreased (p < 0.001). The application of thymol prevented decrease in yellowness (b*) of the slices and reduced decreases in redness (a*) and brightness (chroma). [ABSTRACT FROM AUTHOR]

Somatotropin is a species-specific polypeptide hormone produced in the pituitary gland of vertebrates. When administered exogenously to cattle, it can increase milk yield. However, the trade and administration of recombinant bovine somatotropin (rbST) to farm animals have been banned in the European Union (EU). Aside from food safety issues, very little is known about the effects of this hormone on milk composition and quality. In this work, a wide profile of fatty acids (the so-called fatty acidome) was determined by GC-FID in raw milk collected from control and rbST-treated lactating cows in a multidose longitudinal study. Milk composition (lactose, protein, fat, dry matter), including minerals (Ca, K, Mg, Na, P), was also determined, and milk yield was recorded. A tendency toward a less saturated profile was observed in the milk collected from animals treated with rbST, with higher concentrations of monounsaturated fatty acids. In addition, less calcium and potassium and more lactose and protein content were observed in milk from treated animals than in regular milk. As a result of this multicomponent profiling of milk, a clear impact of somatotropin treatment on milk quality was observed. The obtained results should be particularly interesting for those countries that permit the use of this hormone in dairy production. [ABSTRACT FROM AUTHOR]

The objective of the study was to compare and reveal differences in basic chemical parameters, fatty acids, amino acids, and lipid quality indices of crossbred buffalo (swamp x river type) milk produced in summer and winter. The buffalo milk samples were collected in summer (Jul–Aug) and winter (Dec–Jan) from Hubei province, China. The samples were detected by using CombiFoss apparatus, gas chromatography, and an automated specialized amino acid analyzer. The results showed that the basic chemical parameters, fatty acid profiles, lipid quality indices, and amino acid profiles of crossbred buffalo milk differed between summer and winter. Specifically, summer buffalo milk exhibited a higher content of MUFA (monounsaturated fatty acids) and PUFA (polyunsaturated fatty acids) than winter buffalo milk. Summer buffalo milk had a lower content of major SFA (saturated fatty acids), a higher content of ω-3 and DFA (hypocholesterolemic fatty acids), a lower ω-6/ω-3 ratio, a higher value of 3 unsaturated fatty acid indices (C14, C16, C18), and a lower value of IA (index of atherogenicity) and IT (index of thrombogenicity) than winter buffalo milk. Additionally, 17 amino acids, including 8 EAA (essential amino acids) and 9 NEAA (non-essential amino acids) were higher in summer buffalo milk. These results indicated that summer buffalo milk was more health-beneficial than winter buffalo milk. Therefore, summer buffalo milk might be a desirable diet option for human nutrition and health. Our findings provide valuable information for the research and development of buffalo dairy products in China or other Asian countries. [ABSTRACT FROM AUTHOR]

In recent years, fish soup has become an important product for commercial processing of fish due to its health effects. In this study, nutritional composition and antioxidant ability of soups prepared from farmed and wild snakehead fish were analyzed (hereafter FS and WS soup, respectively). For the FS soup, the proximate composition of protein, fat, ash, free amino acids, and soluble peptides were 2.55%, 0.89%, 0.92%, 0.47%, and 0.62%, respectively. The total amino acid was 390.11 mg/ g, and the proportion of essential amino acid was 27.59%. The total fatty acid was 13.64 g/100 g, of which monounsaturated fatty acid was 5.78 g/100 g, n-6 polyunsaturated fatty acid 3.50 g/100 g, and n-3 polyunsaturated fatty acid 0.41 g/100 g, respectively. The contents of Zn and Ca were 9.04 mg/ kg and 1.13 mg/ g, respectively. The DPPH radical-scavenging ability, Fe2+ chelating ability, and hydroxyl radical-scavenging ability was 57.89%, 21.21%, and 25.61%, respectively. Overall, there was no obvious difference in the nutritional composition and antioxidant activity between the FS and WS soups. The protein content (1.90%) of the WS soup was relatively lower, but the total fatty acid (16.22 g/100 g), MUFA (7.17 g/100 g), and Zn (12.57 mg/ kg) contents were significantly higher. [ABSTRACT FROM AUTHOR]

The harvesting, processing, and sale of wild edible mushrooms (WEM) is a relevant economic activity in Angola and a good example of the use of non-wood forest products for food. Although there is deep traditional knowledge about the general properties of WEMs, a huge gap remains in detailed scientific knowledge. Thus, this study aimed to investigate the socio-economic importance of the species sold at local markets in Huila, Angola, from their molecular identification to the assessment of their nutritional, chemical, and bioactive profiles. From the eight WEM morphotypes studied, five were identified based on phenotypical and molecular approaches (four Russula spp., and Amanita loosei). The studied mushrooms proved to be a rich source of carbohydrates, proteins, and ashes, also presenting low amounts of fat. Chemical analyses further revealed mannitol as the main free sugar in all samples, and organic acids, namely, oxalic, quinic, malic, citric, and fumaric acids in low amounts. Additionally, the α-tocopherol isoform and monounsaturated fatty acids were predominant. Regarding phenolic acids, protocatechuic, p-hydroxybenzoic, p-coumaric, and cinnamic acids were detected in all mushroom hydroethanolic extracts, being responsible for their antioxidant, antibacterial, and antifungal activities. Our investigation contributes to the identification and knowledge of WEMs as important complementary food sources in Angola, some of which were reported for the first time, promoting their utilization as a basis of nutritional and functional ingredients, as being able to be part of a balanced diet and to be used in new bio-based formulations. [ABSTRACT FROM AUTHOR]

The aim of the current experiment was to characterize and evaluate the effect of the dry-curing process on chemical composition, physicochemical properties, and sensory characteristics of the dry-cured Bísaro shoulders. For this purpose, thirty-eight raw forelegs were used, and no nitrites were added during the dry-curing process. This process increased protein, fat, ash content, and pH, with a decrease in moisture and water activity (p < 0.001). The dry-cured shoulders were darker (L*), less red (a*), and less yellow (b*) than the raw shoulders (p < 0.001), and this may be mainly due to the moisture reduction. The proportion of polyunsaturated fatty acids (PUFA) decreased during processing, whereas the saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) increased (p < 0.001), which could be related with the oxidative degradation. The sensory analysis showed that dry-cured Bísaro shoulders presented similar organoleptic characteristics to other dry-cured meat products. Also, the chemical composition and fatty acid profile of the dry-cured Bísaro shoulder showed results comparable to those of other cured products. This study revealed that it is possible to obtain safer and healthier dry-cured Bísaro shoulder products judging by these characteristics, since nitrites were not added in its preparation. These findings, along with the product's high sensory attributes similar to more popular products such as ham, would give more advantage for its acceptability and market demand. [ABSTRACT FROM AUTHOR]

Durum wheat oil is an innovative oil that could be considered the "second life" of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulation of a traditional Italian greased flat bread, namely focaccia, whose typical sensorial features are due to the presence of relevant amounts of oil in its formulation. The chemical, physical, and sensorial features of focaccia with durum wheat oil (DWO) were compared with those of focaccia prepared with olive oil (OO) and sunflower oil (SO). The results showed the prevalence of polyunsaturated fatty acids in DWO, followed by SO. DWO was more resistant to oxidation than SO (induction time 86.2 and 66.3 min, respectively), due to its higher content of tocotrienols (1020 and 70.2 mg/kg in DWO and SO, respectively), but was less resistant than OO, richer in monounsaturated fatty acids, and contained phenolic compounds. The volatile oxidation markers, namely hexanal and nonanal, were less prevalent in OO and DWO than in SO. Texture and color were positively influenced by the use of durum wheat oil, allowing the nutritional improvement of this flat bread in a sustainable and circular manner. [ABSTRACT FROM AUTHOR]

To characterize carcass and meat attributes, such as beef eating quality in specific farming conditions, 31 young grass-fed crossbred Angus x Salers cattle in two farming systems (a mono-cattle system versus a mixed system with beef cattle and sheep) were used in this study. Three muscle cuts (striploin—m. longissimus dorsi et thoracis; bolar blade—m. triceps brachii caput longum; internal flank plate—m. obliquus internus abdominis) were used for consumer eating quality testing and striploin was used for panelist eating quality assessment, and objective measurements [Warner–Bratzler shear force (WBSF) and fatty acid (FA) and antioxidant contents]. Results indicated that the farming system had no impact on carcass characteristics or meat quality, but it tended to affect FA content, which is likely explained by between-system differences in animal maturity (assessed by ossification score). Animal gender had significant effects on three eating quality traits evaluated by untrained consumers, with higher flavor liking, overall liking, and overall meat eating quality (MQ4) scores in females than in males. Additionally, FA contents were correlated with sensory quality traits to varying extents: consumer-scored tenderness, flavor, and overall liking were mainly positively correlated with ω-3 and ω-6 polyunsaturated fatty acid (PUFA) contents, and panelist-evaluated tenderness and abnormal flavor were more positively correlated with total lipids, saturated fatty acid (SFA), and monounsaturated fatty acid (MUFA) contents. Overall, this study showed that specific grass-fed crossbred Angus x Salers cattle can produce lean meat rich in ω-3 PUFAs with a low ω-6/ω-3 ratio and with "better than average" beef eating quality. [ABSTRACT FROM AUTHOR]