scholarly journals Comparison of amino acid and fatty acid composition of duck breast muscles from five flocks

2006 ◽  
Vol 49 (2) ◽  
pp. 194-204 ◽  
Author(s):  
J. Wołoszyn ◽  
J. Książkiewicz ◽  
T. Skrabka-Błotnicka ◽  
G. Haraf ◽  
J. Biernat ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritive Value ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Cholesterol Content ◽  
Point Of View ◽  
Population Type

Abstract. A total of 60 drakes out of three flocks of conservative Miniduck (K2), Polish Pekin (P33), native Pekin population type A3 and two breeding strains (A55, P66), aged seven weeks, were used for comparison. The content of protein, lipids, moisture, essential amino acids, fatty acids and cholesterol were estimated. There were differences among flocks in all biochemical parameters. The muscles of A55 and P66 comprised more protein and less moisture than P33 and A3 muscles. The P33 breast muscles comprised the least of lipids (0.8% v/s 1.16–1.32%), however A55 of cholesterol (71.21mg/100g v/s 82.23–111.82 mg/100g). The isoleucine (ILE) and valine (VAL) were amino acids which limited the biological value of meat proteins from breast muscles of A3, P33 and K2, however tryptophan (TRP) for A55, P66 muscles. The unsaturated fatty acids (UFA) were predominant for all flocks (50.12–60.64%), the P66 muscles contained the most of UFA and P33 the most of saturated fatty acids (SFA). The highest level of polyunsaturated fatty acids (PUFA) was established in K2 muscles. The PUFA/SFA and n-6/n-3 PUFA ratios were 0.63–0.84 and 3.22–5.85 respectively. The lipids of A55 were characterized by the best fatty acid profile among the investigated muscles. Taking into consideration the nutritive value of proteins, cholesterol content and profile of fatty acids, A55 breast muscles appeared to be the most favourable from the human health point of view.

Composition and Nutritional Evaluation of the Cuttlefish Muscle

2012 ◽  
Vol 554-556 ◽  
pp. 1553-1558
Author(s):  
Sheng Jun Chen ◽  
Lai Hao Li ◽  
Xian Qing Yang ◽  
Bo Qi ◽  
Yan Yan Wu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Crude Protein ◽  
Nutritive Value ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Nutritive Quality ◽  
High Quality Protein ◽  
Acid Index

The nutritional components in the cuttlefish muscle were analyzed and the nutritive quality was evaluated in the paper. The results showed that the contents of the cuttlefish muscle in crude protein, crude fat, carbohydrate were 16.60%, 0.86%, 1.30%, respectively. There were 18 kinds amino acids and the total amino acids reached 17.44%, with an essential amino acid index(EAAI) of 67.95. The composition of the essential amino acids in muscle ratio was consistent with the FAO/WHO standards. In addition, the contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 41.13%, 12.15% and 46.72%, respectively. And the muscle contains a higher content of EPA and DHA, reached 11.0% and 24.49%, respectively. It was considered that the cuttlefish muscle has a high nutritive value and it can be the important material of the high quality protein and unsaturated fatty acid.

scholarly journals Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

2017 ◽  
Vol 54 (2) ◽  
pp. 368-374
Author(s):  
Roxana Nicoleta Ratu ◽  
Marius Giorgi Usturoi ◽  
Daniel Simeanu ◽  
Cristina Simeanu ◽  
Alexandru Usturoi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Storage Conditions ◽  
Mean Values ◽  
Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

scholarly journals Characteristics of Amino Acid, Fatty Acid and Mineral of Sea Hare

2016 ◽  
Vol 19 (2) ◽  
pp. 168 ◽  
Author(s):  
Benny Manulang ◽  
Sri Purwaningsih ◽  
Azrifitria Azrifitria
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Chemical Characteristic ◽  
Essential Amino Acids ◽  
Limited Information ◽  
Sea Hare

Dolabella auricularia are found in the waters of Indo - Pacific and has active compound in health, which until now is still limited information about nutritional content from sea hare. The aim of this research were to determine morphometric and chemical characteristic D. auricularia which includes the proximate, amino acids, fatty acids and minerals. The composition of fatty acid were measured by gas chromatography (GC), amino acids were measured by high performanced liquid chromatography (HPLC), and mineral was measured by atomic absorption spectrophotometer (AAS). The sea hare contained 9 essential amino acids and 6 non essential amino acids. The highest essential amino acid was arginine (1.61%) while the highest non essential amino acids was glycine (3.02%). Sea hare contained 26 fatty acids such as saturated fatty acids 5.33%, monounsaturated fatty acids 2.11% and polyunsaturated fatty acids 4.10%. The high mineral was calcium 68100 mg/kg.

scholarly journals cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

2011 ◽  
Vol 23 (No. 4) ◽  
pp. 166-172 ◽  
Author(s):  
O. Kinik ◽  
O. Gursoy ◽  
A.K. Seckin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Oleic Acid Content ◽  
Soft Cheese ◽  
The Mean

Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100 g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93–29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed.  

scholarly journals The Effect of the Degree of Spotting on Some of the Components of Friesian Cows' Milk

2018 ◽  
Vol 7 (1) ◽  
pp. 96-101
Author(s):  
Raed Kawkab Abdul-Hussein
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
College Of Agriculture ◽  
Milk Cows ◽  
Food Conditions ◽  
Animal Resources ◽  
Friesian Cows

The present experiment has been conducted in the livestock field of the  Department of Animal Resources- College of Agriculture /University of Qadissiyah for two months in which 30 Friesian cows are used . Cows are Characterized  by varying degree of spotting of scalp skin (white to black).  All cows of the experiment have undergone under a single food conditions in order to state the effect of  the degree of spotting on  some amino acids and fatty milk cows in the experiment. Results of this study show no significant effect of the level of 5% for the characteristic of spotting on any of the amino and fatty acids under the study. The overall average for the essential amino acids is as follows: methionine 0.16 , leucine 0.44  , Isoleucine 0.28 and phenylalanine 0.26 g / 100 g, respectively. While the overall average for the non-essential amino acids: Glutamic 1.38 , Arginine 0.20 , Glycine 0.19 and Glutamine  0.19 g / 100 g, respectively. The overall average of  the  saturated fatty acids as follows: myristic 1.26, Palmaitic1.22 , Stearic0.65 and Butyric 2.16 g / 100 g, respectively, while the overall average for the unsaturated fatty acids is as follows: linoleic  0.83 , oleic 1.55 , α-linoleic 1.07 and Arachidonic 0.22  g / 100 g on respectively.

Nutritional profile of the wild harvested armoured cricket (Acanthoplus discoidalis) (Orthoptera: Tettigoniidae) in northern region of Zimbabwe

2021 ◽  
pp. 1-10
Author(s):  
A.K. Mugova ◽  
C.J. Zvidzai ◽  
R. Musundire
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
G Protein ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Daily Intake ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Nutritional Profile ◽  
Weight Content

Armoured crickets are an important food source in some parts of Zimbabwe. These insects are abundant in some regions but however, they are under utilised and not much is known about their nutritional value. The aim of this study was to determine the nutritional profile of the armoured cricket (Acanthoplus discoidalis). Armoured crickets were collected from a structured sampling framework in Mbire district Mashonaland Central province of Zimbabwe. Removal of the head and thorax, degutting and boiling were done. A proximate analysis was carried out followed by mineral, amino acid and fatty acid profiling of the prepared insects. Analyses were done on a dry basis. A. discoidalis contained 69.2% protein, 16.8% fat, 8.6% ash, 1.2% carbohydrate, 4.2% chitin and 454.3 Kcal/100 g energy. A 100 g dry weight quantity of insect contains 11.48 mg iron which is enough to meet the required daily intake of 10.0-20 mg/day for an adult. The zinc (4.37 mg/100 g dry weight) and phosphorus (491.4 mg/100 g dry weight) content in A. discoidalis almost meets the reference nutrient intake for adults. Essential amino acids, leucine (60.7 mg/g protein) had the highest concentration followed by phenylalanine+tyrosine (59.3 mg/g protein), valine (48.4 mg/g protein), lysine (46.7 mg/g protein), threonine (37.4 mg/g protein), isoleucine (26.4 mg/g protein), methionine+cysteine (20.9 mg/g protein) and histidine (16.5 mg/g protein) the least concentration. In total, 9 saturated fatty acids were determined of which stearic acid and palmitic acid had the highest concentrations of 2,034.5 mg/100 g and 2,005.3 mg/100 g respectively. Four mono unsaturated fatty acids were determined of which oleic acid and palmitoleic acid had the highest concentrations of 361.4 mg/100 g and 305.2 mg/100 g respectively. Four poly-unsaturated fatty acids were determined of which eicosapentaenoic and α-linolenic acid had the highest concentrations of 1,598.0 mg/100 g and 185.6 mg/100 g respectively. A. discoidalis is good source of protein, the minerals iron, zinc and phosphorus, some essential amino acids and poly-unsaturated fatty acids.

scholarly journals Meat in Human Nutrition

2010 ◽  
Vol 1 (1) ◽  
Author(s):  
Radoslav Grujić
Keyword(s):  
Fatty Acids ◽  
Nutritive Value ◽  
Unsaturated Fatty Acids ◽  
Heart Diseases ◽  
Saturated Fatty Acids ◽  
Meat Products ◽  
Essential Amino Acids ◽  
Sodium Content ◽  
Human Nutrition ◽  
The Impact

This paper analyzes the role of meat in human nutrition. Meat and meat products have been one of the main foodstuffs in human nutrition worldwide for centuries. Type and quantity of consumed meat were influenced by different factors (religion, social status, and offer) in the past. Meat and meat products are the foodstuffs, which are the most important for its composition and nutritive value. People who consume meat are provided with proteins which have balanced ratio of essential amino acids, B complex vitamins, micro elements (iron, zinc, copper) and energy. On the other hand, meat contains significant quantity of fats in which dominate saturated fatty acids and cholesterol. During technological process table salt is added to meat, thereby high concentrations of sodium enter the body.Researches in the last 30 years pay more and more attention to the impact that certain type of meats in human nutrition have on heart diseases and cardiovascular diseases, appearance of high blood pressure, stroke and colon cancer and to possibility if processing procedure would be changed, fats content, cholesterol and sodium would decrease, thus lowering the risk of mentioned diseases. The aim of this paper is to review existing literature for both the risks and benefits of meat consumption, focusing on case-control and prospective studies. Researches in the science of meat and meat technology gave results and meat products are obtained with lower sodium content, lower content of saturated fatty acids and higher content of poly-unsaturated fatty acids. Thus, meat and meat products will stay the most important foodstuffs in future centuries due to its nutritive, culinary and sensory traits.

Sensorial, Physico-chemical and Nutritive Characterization of Paddlefish (Polyodon spathula) Meat

2018 ◽  
Vol 69 (10) ◽  
pp. 2837-2844
Author(s):  
Cristina Simeanu ◽  
Benone Pasarin ◽  
Paul Corneliu Boisteanu ◽  
Daniel Simeanu ◽  
Marius Gheorghe Dolis ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Muscular Tissue ◽  
Polyodon Spathula ◽  
Transversal Section ◽  
Mean Diameter ◽  
Epaxial Muscles

In the current paper were studied a number of 200 sturgeons from Polyodon spathula of 4th summer (P.s.3+) breed, reared in a fishery farm from North-East of Romania. Studying of modification of sensorial characteristics of meat, analysed just after fishing and during preservation by refrigeration during 15 days (+2 � +4oC), show an optimal keeping period by refrigeration of the studied fishes for 5-6 days. The pH level from the studied muscles oscillated between values 7.9 and 7.11, after slaughtering, and at 24 h after slaughtering between 6.88 and 6.89. The water content of fillet (lateral muscles) had values of 75.41%; protein content of fillet (lateral muscles) had values of 19.89%; lipid content of fillet (lateral muscles) was 3.45%; collagen content of fillet (lateral muscles) had values of 4.14%. The values of water-protein rate (w/p = 3.79) placed the analyzed paddlefishes in the second category; energetic value of fillet gathered from studied fishes was 114.31 kcal/100 g. The rate of amino-acids from the total sum was 26.23% for the essential amino acids, 4.61% for semi-essential amino acids and 69.16% for non-essential amino acids. As rate the quantity of saturated fatty acids recorded the value of 25.64% for epaxial muscles, respectively 25.83% for hypaxial muscles; rate of mono-unsaturated fatty acids was 54.77% for epaxial muscles and 54.50% for hypaxial muscles; poly-unsaturated fatty acids had a rate of 19.59% for epaxial muscles and 19.67% for hypaxial muscles. Through histological studies for establishing the rate of muscular and conjunctive tissues from meat of studied paddlefishes, was observed that in case of lateral muscles mean diameter had an intermediary value of 43.42 �. Those data leaded to obtain a mean area for transversal section of 1485.74 �2. Mean diameter of muscular fibre (43.42 �) characterize a meat with fine texture. Profile on transversal section of muscular fibres had an ellipsoidal shape; fact which was enlightened by the rate between great diameter and small diameter (GD/SD) which varied between 1.35/1 -1.61/1. The rate of the main tissue categories in composition of lateral muscles gathered from analysed paddlefishes revealed the fact that mean rate of muscular tissue was of 70.47%, while mean rate of conjunctive tissues was of only 29.52%.

scholarly journals Chemical Composition and Nutritional Value of Paddy Straw Milky Mushroom (Calocybe indica)

2021 ◽  
Vol 20 (3) ◽  
Author(s):  
G. Chelladurai ◽  
T.K. Yadav ◽  
R.K. Pathak
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Monthly Interval ◽  
Paddy Straw ◽  
Coarse Powder ◽  
Tropical Regions ◽  
Calocybe Indica

The edible milky mushroom is the most widely cultivated mushroom in tropical and sub-tropical regions. Studies were conducted on the cultivation and nutritional analysis of this mushroom. The pure culture of Calocybe indica was carried out in the laboratory. The culture was maintained on potato dextrose agar slant and sub-cultured at a regular monthly interval to sustain their fruiting vigor. The above stock culture was used in studies. Wheat grain spawn of C. indica was prepared in glass bottles. The filled paddy grain spawn of C. indica was used at 6% level to the wet weight of the substrate and the beds were spawned. After harvest, the mushrooms were dried at 40°C under the hot air oven to make it powered for further analysis. The collected fresh mushrooms were dried in shade and coarse powder was analyzed for nutrients namely moisture, crude protein, lipid, ash, crude fiber, and minerals. It shows the dominant compounds of protein, fiber, and carbohydrate and the contents are 14.11%, 8.30% and 5.62% respectively. Lipid, ash, ether extract and pH contents are 4.06%, 7.04%, 3.15% and 5.4% respectively. The carbon and nitrogen contents are 33.60% and 3.56% respectively. In the estimation of saturated fatty acids and unsaturated fatty acids present in C. indica, totally, 17 fatty acids were recorded. In the estimation of essential and non-essential amino acids present in C. indica, totally, 15 amino acids were recorded. In the estimation of minerals composition present in C. indica, it was recorded that the species had a good resource of mineral composition. Totally, 6 macro minerals and 8 micro minerals were recorded. This investigation may provide that the paddy straw substrates can be recommended for the commercial cultivation of C. indica to obtain highly nutritious mushrooms.

scholarly journals AMINO ACID AND FATTY ACID COMPOSITION OF ETHIOPIAN TARO

2017 ◽  
Vol 3 (1) ◽  
pp. 46-58 ◽  
Author(s):  
Melese Temesgen ◽  
Negussie Retta ◽  
Etalem Tesfaye
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Dominant Fatty Acid

The purpose of this study was designed to investigate the amino acid and fatty acid composition of taro leaf and corm samples. An UHPLC and GC-FID method was used for the determination of amino acids and fatty acid composition, respectively. Taro leaf was processed as a powder and pre-curd concentrates while the corm was pre-gelatinized with and without peel prior to the analysis. The amino acid and fatty acid composition (%) of the analyzed samples were quantified with their relative area comparing with respective standards. In the present study, the leaf and corm of taro contained the three essential amino acids leucine, lysine and methionine. For the study, the calculated amino acid values were low in corm samples, but amino acid composition was higher in the leaf samples. Concerning fatty acids, the dominant fatty acid in the leaf and corm was oleic acid (C18:1, n-9) which ranged from 140.697 ± 0.054 to 216.775 ± 0.043 and 101.932 ± 0.023 to 101.950 ± 0. 04 mg/100 g, respectively. In the study, the fatty acid compositions in leaf were higher than the corm. This means that taro leaf would be considered as a good source of essential amino acid and fatty acid than the corm. Finally, from the proportion (mg/100 g) of saturated, monounsaturated and polyunsaturated fatty acids, the unsaturated fatty acids were the predominant fatty acids observed. The presence of high levels of unsaturated fatty acids in the entire investigation of our study taro is nutritionally rich.

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