scholarly journals 250 Evaluation of Green Grass as a feed ingredient in beef finishing rations and impact on cattle performance, carcass characteristics, and fatty acid profiles in meat

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 138-138
Author(s):  
Mitchell M Norman ◽  
Nicolas Bland ◽  
Bradley M Boyd ◽  
Brianna Conroy ◽  
Chris Calkins ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Carcass Characteristics ◽  
Omega 3 Fatty Acids ◽  
Fatty Acid Profiles ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Marbling Score ◽  
Finishing Diets

Abstract A finishing study used 240 crossbred steers (initial BW=340 ±24 kg) to evaluate performance, carcass characteristics, and fatty acid profiles of beef from finishing steers. Four inclusions (0, 10, 20, 30 % DM basis) of Green Grass displaced dry rolled corn in the finishing diet. Green Grass is a blend of herbs and plants imported from Korea that are high in omega-3 fatty acids with 13.9 % fat,32.0 % CP, and 27.0 % Acid detergent fiber. The remaining diet consisted of 15 % WDGS, 20 % corn silage, and 6 % liquid supplement (DM basis). There were no differences in final BW, gain or carcass traits (P³0.14). Cattle were harvested over three slaughter days and were fed for 190, 199, or 203 days. Dry matter intake linearly increased (P = 0.04)as Green Grass inclusion increased in the diet. A linear response (P£0.01) to feeding Green Grass was observed for G:F, with steers fed Green Grass having lower feed efficiency than control cattle. The G:F of cattle fed Green Grass was 5.4, 3.4, and 6.8 % lower in G:F as inclusion increased suggesting Green Grass has 68.6 % the energy of corn it replaced. Steers fed 30 % Green Grass had a lower marbling score. Linear increases in alpha linolenic acid, trans-unsaturated fatty acids, and omega-3 fatty acids (P£0.01) were observed in steak samples from steers fed increasing inclusion of Green Grass. Including up to 30 % inclusion of Green Grass on a DM basis in finishing diets decreased G:F; however, it appeared to have no other effects on performance or carcass characteristics. Feeding Green Grass linearly improved omega-3 fatty acid concentration in beef.

The effect of terminal sire breed on the fatty acid profile of pork

2009 ◽  
Vol 2009 ◽  
pp. 112-112
Author(s):  
E Magowan ◽  
A Fearon ◽  
M E E McCann ◽  
A Beattie
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Northern Ireland ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Omega 3 Fatty Acids ◽  
Current Experiment ◽  
Omega 3 ◽  
Terminal Sire ◽  
Sire Breed

The fatty acid profile of pork can be easily manipulated via the diet of the pig. The most common aim is to increase the proportion of unsaturated fatty acids, in particular omega 3 fatty acids. Kim et al. (2008) reported that the breed of pig can have an effect on the fatty acid composition of pork. The aim of the current experiment was to investigate the effect of terminal sires of different breed commonly used in Northern Ireland on the fatty acid profile of pork.

scholarly journals Blood n-3 fatty acid levels and total and cause-specific mortality from 17 prospective studies

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
William S. Harris ◽  
◽  
Nathan L. Tintle ◽  
Fumiaki Imamura ◽  
Frank Qian ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
De Novo ◽  
Premature Death ◽  
Pooled Analysis ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Omega 3 Fatty Acid

AbstractThe health effects of omega-3 fatty acids have been controversial. Here we report the results of a de novo pooled analysis conducted with data from 17 prospective cohort studies examining the associations between blood omega-3 fatty acid levels and risk for all-cause mortality. Over a median of 16 years of follow-up, 15,720 deaths occurred among 42,466 individuals. We found that, after multivariable adjustment for relevant risk factors, risk for death from all causes was significantly lower (by 15–18%, at least p < 0.003) in the highest vs the lowest quintile for circulating long chain (20–22 carbon) omega-3 fatty acids (eicosapentaenoic, docosapentaenoic, and docosahexaenoic acids). Similar relationships were seen for death from cardiovascular disease, cancer and other causes. No associations were seen with the 18-carbon omega-3, alpha-linolenic acid. These findings suggest that higher circulating levels of marine n-3 PUFA are associated with a lower risk of premature death.

scholarly journals Domestic chicken omega 3 – a product for promoting human health

2021 ◽  
Vol 854 (1) ◽  
pp. 012081
Author(s):  
Dragan Sefer ◽  
Stamen Radulovic ◽  
Dejan Peric ◽  
Matija Sefer ◽  
Lazar Makivic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Daily Intake ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Wide Range ◽  
Omega 6

Abstract Literature data show that the relationship between two groups of polyunsaturated fatty acids in diet, omega 3 acids, whose basic representative is a-linolenic acid (C18: 3 n-3), and omega 6 acids, whose basic representative is linoleic acid (C18: 2 n-6), has a significant role in development of cardiovascular diseases in humans. The optimal ratio of omega 6 to omega 3 fatty acids is around 4:1. In monogastric animals, the fatty acids in feed are absorbed in the gastrointestinal tract largely unchanged. This means the fatty acid profile of the animal’s diet directly reflects the fatty acid profile of the tissue. The daily intake of unsaturated fatty acids can be increased by an adequate animal nutrition strategy. Flaxseed contains ten times more unsaturated (32.26%) than saturated (3.66%) fatty acids. The largest amount of unsaturated fatty acids (about 70%) is a-linolenic acid (ALA), which is a precursor of the entire omega 3 series of fatty acids, and which makes flaxseed an ideal raw material for the production of a wide range of omega 3 enriched products. In order to obtain chicken meat rich in omega 3, an experiment was organized with a specific diet for broilers at fattening. Thanks to the designed animal feed, it was possible to get products (meat, breast, drumstick, liver, subcutaneous fat) with significantly higher amounts of omega 3 fatty acids compared to the same products obtained from broilers fed with conventional mixtures, or with almost the ideal ratio between omega 6 and omega 3 fatty acids.

scholarly journals Dietary saturated and omega-3 fatty acids affect growth and fatty acid profiles of Malaysian mahseer

2011 ◽  
Vol 114 (2) ◽  
pp. 185-193 ◽  
Author(s):  
Ehsan Ramezani-Fard ◽  
Mohd Salleh Kamarudin ◽  
Sharr Azni Harmin ◽  
Che Roos Saad
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Omega 3 Fatty Acids ◽  
Fatty Acid Profiles ◽  
Omega 3

Abstract 572: The Effect of Inflammation and Soluble Epoxide Hydrolase Inhibition on Fatty Acid Epoxide Incorporation Into VLDL

2017 ◽  
Vol 37 (suppl_1) ◽  
Author(s):  
Rachel E Walker ◽  
Olga V Savinova ◽  
Theresa L Pedersen ◽  
John W Newman ◽  
Gregory C Shearer
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Epoxide Hydrolase ◽  
Soluble Epoxide Hydrolase ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Lps Treatment

Objective: We have previously observed fatty acid epoxides, a class of potent anti-inflammatory oxylipins, in circulating VLDL. The source of these epoxides is unknown. Cytochrome P450 (CYP450) produces them via oxygenation of polyunsaturated fatty acids (PUFAs), and soluble epoxide hydrolase (sEH) converts them to diols. Our objectives were 1) to investigate if incorporation of epoxides into VLDL occurs via hepatic VLDL synthesis and 2) to determine if incorporation is modulated by inflammation or by inhibition of hepatic sEH. Approach and Results: A 2х2 factorial design was used for treatment assignment. Livers were isolated from rats treated with pro-inflammatory lipopolysaccharide (LPS, 10 mg/kg ip) or saline. AUDA, an inhibitor of sEH (10 μM), was included or excluded in the perfusate (Control, N=3; LPS, N=4; AUDA, N=4; LPS+AUDA, N=4). Livers were perfused for 180 minutes. VLDL was isolated by ultra-centrifugation, then analyzed by LC-MS/MS for oxylipin content. Analyzed epoxides and diols were derived from alpha-linolenic acid (ALA), linoleic acid (LA), arachidonic acid (AA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Two-way ANOVA’s were used with triglyceride concentration as a covariate. Concentrations (nM) are reported as mean [95% CI]. DHA-derived epoxides increased with AUDA treatment (3.91 [3.01, 5.07]) compared to livers without AUDA (2.06 [1.58, 2.67]) (p=0.004), but other epoxides were unchanged by AUDA. EPA and ALA-derived epoxides decreased with LPS treatment (0.32 [0.22, 0.47]; 2.44 [2.07, 2.87]) compared to animals without LPS (0.73 [0.46, 1.16]; 3.28 [2.71, 3.96]) (p=0.01; 0.02). AA and DHA-derived diols decreased with LPS treatment (1.01 [0.82, 1.25]; 0.21 [0.17, 0.26]) compared to animals without LPS (1.46 [1.15, 1.86]; 0.31 [0.24, 0.39]) (p=0.03; 0.03). Conclusions: Treatment with LPS and AUDA have significant effects on incorporation of epoxides and diols into VLDL, supporting hepatic incorporation controlled by inflammation. Inflammation decreased select EPA- and ALA-derived epoxides. In contrast, sEH inhibition increased only DHA-derived epoxides. Surprisingly, in VLDL only epoxides derived from omega-3 fatty acids were affected by either inflammation or inhibition of sEH.

scholarly journals The highly unsaturated fatty acids: physiological role and clinical possibilities

2006 ◽  
Vol 25 (4) ◽  
pp. 266-283
Author(s):  
M. Haag ◽  
M. Coetzee
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Cell Membrane ◽  
Unsaturated Fatty Acids ◽  
Physiological Role ◽  
Dietary Lipids ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Positive Effects ◽  
Omega 6

Fatty acids play a very important role in human physiology. Except for the fact that fatty acids in stored triglycerides can be used for energy production, fatty acids from dietary lipids are transported in plasma and built into various cellular structures. The fatty acid profile of cell membrane phospholipids plays a determining role in the cell membrane in that it influences fluidity, receptor function and the type of eicosanoids that can be synthesised from it. Fatty acids also have highly differentiated inputs in cellular transduction mechanisms and regulation of gene transcription. In this, the steric conformation plays a large role: the straight-chain saturated and trans-fatty acids, when compared with the unsaturated fatty acids with progressively more bent chains, lead to a variety of mechanisms that have less positive effects on our health. In this regard, the two most important families of polyunsaturated fatty acids, the so-called omega-3 and omega-6 fatty acids, also lead to different effects. Changes in the pattern of dietary fatty acid intake through the ages have lead to an increased intake of saturated, trans- and omega-6 fatty acids relative to omega-3 fatty acids. Clinical trials during the past twenty years have shown that dietary supplementation with omega-3 fatty acids can lead to an improvement of the symptoms of certain lifestyleassociated disorders. Atherosclerosis, obesity, type 2 diabetes mellitus, depression, schizophrenia, Alzheimer’s disease, attention deficit hyperactivity disorder in young children, certain types of cancer, osteoporosis in the elderly and some dermatological disorders are amongst the conditions that can be addressed in this manner.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

scholarly journals Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1811
Author(s):  
Ella Aitta ◽  
Alexis Marsol-Vall ◽  
Annelie Damerau ◽  
Baoru Yang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Crude Oil ◽  
Proteolytic Enzymes ◽  
Clupea Harengus ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Baltic Herring ◽  
By Products

Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil.

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