Fatty acid profile of slow-growing broilers supplemented with biocomplexed minerals / Perfil de ácidos graxos de frangos de corte de crescimento lento suplementados com minerais biocomplexados

ABSTRACT: This study was conducted to evaluate the effects of dietary supplementation with biocomplexed selenium and chromium on the fatty acid profile of the breast and thigh of males and females broilers of the Label Rouge lineage. The experimental design was completely randomized arranged in a 3 x 2 factorial scheme corresponding to three diets (control; 0.40 ppm of chromium; 0.50 ppm of selenium) and two sexes. Each treatment consisted of three plots of five broilers. The fatty acid profile was evaluated in the breast and thigh samples. The addition of biocomplexed selenium in the broilers diets increased the content of long chain fatty acid of the omega 3 and 6 series (docosahexaenoic - DHA and arachidonic acids, respectively), the total of omega 6 and the stearic acid content on the breast (pectoralis major muscle). In addition, selenium supplementation caused a reduction in oleic acid content and in total of monounsaturated in the same muscle. Males had higher contents of linoleic and linolenic acids, and total of polyunsaturated; and lower content of oleic acid, total of monounsaturated and saturated in the thigh. The broilers supplemented with biocomplexed selenium and males presented better lipid quality in the muscle by breast and thigh, respectively.

RESUMO: Este estudo foi conduzido com o objetivo de avaliar os efeitos da suplementação dietética com selênio e cromo biocomplexados sobre o perfil de ácidos graxos do peito e da coxa de frangos de corte machos e fêmeas da linhagem Label Rouge. O delineamento experimental foi inteiramente casualizado em esquema fatorial 3 x 2 correspondendo a três dietas (controle; 0,40 ppm de cromo; 0,50 ppm de selênio) e dois sexos. Cada tratamento foi composto por três parcelas de cinco frangos de corte. O perfil de ácidos graxos foi avaliado nas amostras de peito e coxa. A adição de selênio biocomplexado na dieta de frangos de corte aumentou o teor de ácidos graxos de cadeia longa das séries ômega 3 e 6 (ácido docosahexaenóico - DHA e araquidônico, respectivamente), o total de ômega 6 e o conteúdo de ácido esteárico no peito (músculo pectoralis major). Além disso, a suplementação com selênio causou redução no teor de ácido oleico e no total de monoinsaturados no mesmo músculo. Os machos apresentaram maiores teores dos ácidos linoléico e linolênico e total de poliinsaturados; e menor conteúdo de ácido oleico, total de monoinsaturados e saturados na coxa. Os frangos suplementados com selênio biocomplexado e os machos apresentaram melhor qualidade lipídica no músculo do peito e coxa, respectivamente.

Fatty acid profile of slow-growing broilers supplemented with biocomplexed minerals / Perfil de ácidos graxos de frangos de corte de crescimento lento suplementados com minerais biocomplexados

This study was conducted to evaluate the effects of dietary supplementation with biocomplexed selenium and chromium on the fatty acid profile of the breast and thigh of males and females broilers of the Label Rouge lineage. The experimental design was completely randomized arranged in a 3 x 2 factorial scheme corresponding to three diets (control; 0.40 ppm of chromium; 0.50 ppm of selenium) and two sexes. Each treatment consisted of three plots of five broilers. The fatty acid profile was evaluated in the breast and thigh samples. The addition of biocomplexed selenium in the broilers diets increased the content of long chain fatty acid of the omega 3 and 6 series (docosahexaenoic - DHA and arachidonic acids, respectively), the total of omega 6 and the stearic acid content on the breast (pectoralis major muscle). In addition, selenium supplementation caused a reduction in oleic acid content and in total of monounsaturated in the same muscle. Males had higher contents of linoleic and linolenic acids, and total of polyunsaturated; and lower content of oleic acid, total of monounsaturated and saturated in the thigh. The broilers supplemented with biocomplexed selenium and males presented better lipid quality in the muscle by breast and thigh, respectively.

Este estudo foi conduzido com o objetivo de avaliar os efeitos da suplementação dietética com selênio e cromo biocomplexados sobre o perfil de ácidos graxos do peito e da coxa de frangos de corte machos e fêmeas da linhagem Label Rouge. O delineamento experimental foi inteiramente casualizado em esquema fatorial 3 x 2 correspondendo a três dietas (controle; 0,40 ppm de cromo; 0,50 ppm de selênio) e dois sexos. Cada tratamento foi composto por três parcelas de cinco frangos de corte. O perfil de ácidos graxos foi avaliado nas amostras de peito e coxa. A adição de selênio biocomplexado na dieta de frangos de corte aumentou o teor de ácidos graxos de cadeia longa das séries ômega 3 e 6 (ácido docosahexaenóico - DHA e araquidônico, respectivamente), o total de ômega 6 e o conteúdo de ácido esteárico no peito (músculo pectoralis major). Além disso, a suplementação com selênio causou redução no teor de ácido oleico e no total de monoinsaturados no mesmo músculo. Os machos apresentaram maiores teores dos ácidos linoléico e linolênico e total de poliinsaturados; e menor conteúdo de ácido oleico, total de monoinsaturados e saturados na coxa. Os frangos suplementados com selênio biocomplexado e os machos apresentaram melhor qualidade lipídica no músculo do peito e coxa, respectivamente.

Plasma fatty acid profile in dairy cows associated with the inclusion of annatto in their diet

The objective of this study was to evaluate the plasma lipid profile and plasma fatty acids of dairy cows receiving diets supplemented with annatto. A total of 32 Holstein cows (550 kg), distributed in a completely randomized design, were allocated to individual stalls and submitted to following treatments: C0 = no annatto; C4 = inclusion of annatto at 4 g kg-1 dry matter (DM) of diet (0.07 g bixin kg-1 diet); C5 = inclusion of annatto at 5 g kg-1 DM of diet (0.09 g bixin kg-1 diet); and C7 = inclusion of annatto at 7 g kg-1 DM of diet (0.12 g bixin kg-1 diet). Blood samples were collected via epigastric vein puncture, centrifuged, and frozen for subsequent analysis. The results indicate that the inclusion (p > 0.05) of annatto does not decrease the total cholesterol or low and high density lipoproteins. However, it impacts the profile of fatty acids, evidenced by the reduction (p < 0.05) in levels of hypercholesterolemic fatty acids viz, myristic acid and palmitic acid. It also causes an increase in the levels of arachidonic acid, rumenic acid, linoleic acid, and total polyunsaturated fatty acids. Therefore, bixin included in the diets of dairy cows induces changes in the plasma fatty acid profile.(AU)

Plasma fatty acid profile in dairy cows associated with the inclusion of annatto in their diet

The objective of this study was to evaluate the plasma lipid profile and plasma fatty acids of dairy cows receiving diets supplemented with annatto. A total of 32 Holstein cows (550 kg), distributed in a completely randomized design, were allocated to individual stalls and submitted to following treatments: C0 = no annatto; C4 = inclusion of annatto at 4 g kg-1 dry matter (DM) of diet (0.07 g bixin kg-1 diet); C5 = inclusion of annatto at 5 g kg-1 DM of diet (0.09 g bixin kg-1 diet); and C7 = inclusion of annatto at 7 g kg-1 DM of diet (0.12 g bixin kg-1 diet). Blood samples were collected via epigastric vein puncture, centrifuged, and frozen for subsequent analysis. The results indicate that the inclusion (p > 0.05) of annatto does not decrease the total cholesterol or low and high density lipoproteins. However, it impacts the profile of fatty acids, evidenced by the reduction (p < 0.05) in levels of hypercholesterolemic fatty acids viz, myristic acid and palmitic acid. It also causes an increase in the levels of arachidonic acid, rumenic acid, linoleic acid, and total polyunsaturated fatty acids. Therefore, bixin included in the diets of dairy cows induces changes in the plasma fatty acid profile.

Influência de um ácido graxo adicionado ao diluente seminal sobre a integridade da membrana plasmática de espermatozoides caprinos criopreservados / Influence of a fatty acid added to the seminal extender on the integrity of the plasmatic membrane of cryopreserved caprine sperm

The objective of this study was to evaluate the antioxidant effects of supplementing different concentrations (0.5μM, 5μM and 50μM) of polyunsaturated fatty acid, arachidonic acid to the TRIS-yolk diluter on the integrity of the plasma membrane during the cryopreservation of goat sperm. For this purpose, four Anglo-nubian goats were used, in which five samples / animal were collected, using artificial vagina. After evaluating the swirling and motility of the ejaculates, the pool was made, then diluted in TRIS-Gem and divided according to the treatments. After processing, the samples were packaged in 0.25mL straws and cryopreserved using the TK3000® machine. Defrosting occurred after at least 5 days of storage in a cryogenic cylinder. Then, the integrity of the plasma membrane of goat sperm post cryopreservation was carried out, using the double staining method, where carboxyfluorescein diacetate (DCF) and propidium iodide (IP) were used. The data were analyzed and the results of the researched variable were subjected to analysis of variance (ANOVA) using the general linear models procedure (Proc GLM) and the Duncan test was used to compare the means, with a 5% probability. The analyzes were performed using the Statistical Analysis System program (SAS Institute Inc, 2013). After analysis, it was observed that the control group had the best percentage, and differed significantly (p<0.05) from the treatment with 50μM of arachidonic acid. It was concluded that the 50μM arachidonic acid concentration is not effective to maintain the integrity of the plasma membrane, and to minimize the oxidative stress of cryopreservation.

Influência de um ácido graxo adicionado ao diluente seminal sobre a integridade da membrana plasmática de espermatozoides caprinos criopreservados / Influence of a fatty acid added to the seminal extender on the integrity of the plasmatic membrane of cryopreserved caprine sperm

The objective of this study was to evaluate the antioxidant effects of supplementing different concentrations (0.5μM, 5μM and 50μM) of polyunsaturated fatty acid, arachidonic acid to the TRIS-yolk diluter on the integrity of the plasma membrane during the cryopreservation of goat sperm. For this purpose, four Anglo-nubian goats were used, in which five samples / animal were collected, using artificial vagina. After evaluating the swirling and motility of the ejaculates, the pool was made, then diluted in TRIS-Gem and divided according to the treatments. After processing, the samples were packaged in 0.25mL straws and cryopreserved using the TK3000® machine. Defrosting occurred after at least 5 days of storage in a cryogenic cylinder. Then, the integrity of the plasma membrane of goat sperm post cryopreservation was carried out, using the double staining method, where carboxyfluorescein diacetate (DCF) and propidium iodide (IP) were used. The data were analyzed and the results of the researched variable were subjected to analysis of variance (ANOVA) using the general linear models procedure (Proc GLM) and the Duncan test was used to compare the means, with a 5% probability. The analyzes were performed using the Statistical Analysis System program (SAS Institute Inc, 2013). After analysis, it was observed that the control group had the best percentage, and differed significantly (p<0.05) from the treatment with 50μM of arachidonic acid. It was concluded that the 50μM arachidonic acid concentration is not effective to maintain the integrity of the plasma membrane, and to minimize the oxidative stress of cryopreservation.(AU)

Performance Parameters, Plasma Lipid Status, and Lymphoid Tissue Fatty Acid Profile of Broiler Chicks Fed Camelina Cake

The effects of dietary camelina cake (CAMC) on broiler chicksgrowth performance, plasma lipid status and fatty acid profile (FA) of lymphoid organs were evaluated. Six hundred broilers (3-week-old, Cobb 500) were randomly allotted for 20 days in a feeding trials into 2 groups: control (C; corn-soybean meal-canola meal basal diet) and experimental (CAMC; 80 g CAMC/kg diet replaces canola meal from C diet). Blood samples (n=12/group) were collected on day 42 for plasma profile analysis (glucose, Glu; total cholesterol, TC; high-density lipoprotein cholesterol, HDL-C; low-density lipoprotein cholesterol, LDL-C; triglycerides) and immune organs (spleen, thymus, bursa of Fabricius) for FA analysis. The FA profile of lymphoid tissue was determined by gas chromatography. Feeding the CAMC diet did not influence broilers performance parameters or relative weights of lymphoid tissue, except the weight of bursa that decreased (p 0.05). Plasma lipids profile was affected by decreasing (p 0.05) the concentrations of Glu, TC, HDL-C and LDL-C in broilers fed the CAMC diet. In all lymphoid tissue, the total content of n-3 polyunsaturated fatty acids (PUFA) increased (p 0.001) and the total level of n-6 PUFA decreased (p 0.001) as the effect of the CAMC diet. The n-6:n-3 ratio decreased (p 0.001) up to 5:1 in all lymphoid tissue. The higher (p 0.05) concentration of arachidonic acid was found in the spleen, followed by the thymus and the bursa of the chicks fed the CAMC diet. Our results indicate that feeding 80 g/kg camelina cakes in broiler chicks finisher diet had no negative impact on productivity, beneficially alter the plasma lipid status and fatty acids profile of lymphoid tissue.(AU)

Performance Parameters, Plasma Lipid Status, and Lymphoid Tissue Fatty Acid Profile of Broiler Chicks Fed Camelina Cake

The effects of dietary camelina cake (CAMC) on broiler chicksgrowth performance, plasma lipid status and fatty acid profile (FA) of lymphoid organs were evaluated. Six hundred broilers (3-week-old, Cobb 500) were randomly allotted for 20 days in a feeding trials into 2 groups: control (C; corn-soybean meal-canola meal basal diet) and experimental (CAMC; 80 g CAMC/kg diet replaces canola meal from C diet). Blood samples (n=12/group) were collected on day 42 for plasma profile analysis (glucose, Glu; total cholesterol, TC; high-density lipoprotein cholesterol, HDL-C; low-density lipoprotein cholesterol, LDL-C; triglycerides) and immune organs (spleen, thymus, bursa of Fabricius) for FA analysis. The FA profile of lymphoid tissue was determined by gas chromatography. Feeding the CAMC diet did not influence broilers performance parameters or relative weights of lymphoid tissue, except the weight of bursa that decreased (p 0.05). Plasma lipids profile was affected by decreasing (p 0.05) the concentrations of Glu, TC, HDL-C and LDL-C in broilers fed the CAMC diet. In all lymphoid tissue, the total content of n-3 polyunsaturated fatty acids (PUFA) increased (p 0.001) and the total level of n-6 PUFA decreased (p 0.001) as the effect of the CAMC diet. The n-6:n-3 ratio decreased (p 0.001) up to 5:1 in all lymphoid tissue. The higher (p 0.05) concentration of arachidonic acid was found in the spleen, followed by the thymus and the bursa of the chicks fed the CAMC diet. Our results indicate that feeding 80 g/kg camelina cakes in broiler chicks finisher diet had no negative impact on productivity, beneficially alter the plasma lipid status and fatty acids profile of lymphoid tissue.

Perfil lipídico da carne de frangos de corte de diferentes cruzamentos criados em sistema alternativo / Lipid profile of broiler meat from different crosses raised in alternative system

Objetivou-se avaliar o perfil lipídico da carne de frangos de diferentes genótipos. O delineamento foi inteiramente ao acaso (DIC), disposto em esquema fatorial (5x2), sendo cinco genótipos (New Hampshire ˗ NHS; Gigante Negra de Jersey ˗ GNJ; Índio Gigante ˗ IG; cruzamento entre as raças IG e NHS ˗ IG x NHS; e entre as raças IG e GNJ ˗ IG x GNJ) e dois sexos, com cinco repetições, sendo cada uma representada por três aves, totalizando 150 aves, abatidas aos 105 dias. As análises de perfil lipídico foram realizadas no peito e na coxa. Foram calculadas as estimativas das atividades enzimáticas, os índices de aterogenicidade e de trombogenicidade. Os genótipos IG e IG x NHS apresentaram maiores teores de ácido araquidônico e DHA. Foram observados maiores teores de ácidos graxos saturados e monoinsaturados no peito para os genótipos IG x NHS e NHS, respectivamente. Maiores médias de ácidos graxos poli-insaturados e ômega 3 foram observadas para os genótipos IG e IG x NHS. O genótipo IG x NHS e as fêmeas apresentaram melhores características de qualidade de carne, por oferecerem uma maior fonte de ômega 3.(AU)

The objective was to evaluate the lipid profile of chickens from different genotypes. The design was completely randomized arranged in factorial scheme (5x2), being 5 genotypes (New Hampshire - NHS, Gigante Negra de Jersey - GNJ, Índio Gigante - IG; poultry from the cross between IG and NHS breeds - IG x NHS and between IG and GNJ breeds - IG x GNJ) and two genders, with five replicates and three poultry per replicate, totaling 150 birds, slaughtered at 105 days. Lipid profile analyzes were performed on the breast and thigh. Estimates of the enzymatic activities related to lipid metabolism were calculated, in addition to the atherogenicity and thrombogenicity indexes. The IG and IG x NHS genotypes showed higher levels of arachidonic acid and DHA. Higher levels of saturated and monounsaturated fatty acids were observed in the breast for IG x NHS and NHS genotypes, respectively. Higher averages of polyunsaturated fatty acids and omega 3 were observed for the IG and IG x NHS genotypes. The genotype IG x NHS and the females presented better characteristics of meat quality, for offering a greater source of omega 3.(AU)

Perfil lipídico da carne de frangos de corte de diferentes cruzamentos criados em sistema alternativo / Lipid profile of broiler meat from different crosses raised in alternative system

Objetivou-se avaliar o perfil lipídico da carne de frangos de diferentes genótipos. O delineamento foi inteiramente ao acaso (DIC), disposto em esquema fatorial (5x2), sendo cinco genótipos (New Hampshire ˗ NHS; Gigante Negra de Jersey ˗ GNJ; Índio Gigante ˗ IG; cruzamento entre as raças IG e NHS ˗ IG x NHS; e entre as raças IG e GNJ ˗ IG x GNJ) e dois sexos, com cinco repetições, sendo cada uma representada por três aves, totalizando 150 aves, abatidas aos 105 dias. As análises de perfil lipídico foram realizadas no peito e na coxa. Foram calculadas as estimativas das atividades enzimáticas, os índices de aterogenicidade e de trombogenicidade. Os genótipos IG e IG x NHS apresentaram maiores teores de ácido araquidônico e DHA. Foram observados maiores teores de ácidos graxos saturados e monoinsaturados no peito para os genótipos IG x NHS e NHS, respectivamente. Maiores médias de ácidos graxos poli-insaturados e ômega 3 foram observadas para os genótipos IG e IG x NHS. O genótipo IG x NHS e as fêmeas apresentaram melhores características de qualidade de carne, por oferecerem uma maior fonte de ômega 3.(AU)

The objective was to evaluate the lipid profile of chickens from different genotypes. The design was completely randomized arranged in factorial scheme (5x2), being 5 genotypes (New Hampshire - NHS, Gigante Negra de Jersey - GNJ, Índio Gigante - IG; poultry from the cross between IG and NHS breeds - IG x NHS and between IG and GNJ breeds - IG x GNJ) and two genders, with five replicates and three poultry per replicate, totaling 150 birds, slaughtered at 105 days. Lipid profile analyzes were performed on the breast and thigh. Estimates of the enzymatic activities related to lipid metabolism were calculated, in addition to the atherogenicity and thrombogenicity indexes. The IG and IG x NHS genotypes showed higher levels of arachidonic acid and DHA. Higher levels of saturated and monounsaturated fatty acids were observed in the breast for IG x NHS and NHS genotypes, respectively. Higher averages of polyunsaturated fatty acids and omega 3 were observed for the IG and IG x NHS genotypes. The genotype IG x NHS and the females presented better characteristics of meat quality, for offering a greater source of omega 3.(AU)

Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)

ABSTRACT: Body composition (total crude protein, lipid, ash, dry matter and moisture) and fatty acid profiles were compared between wild and farmed brown trout and between farmed rainbow trout. Farmed brown trout contained the highest amount of crude protein (18.39%), whereas farmed rainbow trout contained higher levels of crude lipid (2.35%). Thirty six fatty acids were found, including sixteen saturated fatty acids (SFA), nine monounsaturated fatty acids (MUFA) and eleven polyunsaturated fatty acids (PUFA). The most abundant SFA in all fish were palmitic acid and stearic acid. However, the most abundant fatty acids in all trout samples were MUFA and PUFA. MUFA were the most abundant fatty acid in farmed brown trout because of high abundance of oleic acid in this samples (35.46g / 100g fatty acids). PUFA were predominating in the samples of wild brown trout and of rainbow trout 56.16 and 56.29g/100g fatty acids, respectively). Linoleic acid was the most abundant fatty acid reported in the rainbow trout (47.17g/100g fatty acids). Significantly higher amounts of docosahexaenoic acid, -linolenic acid, arachidonic acid and eicosapentaenoic acid were observed in the wild trout samples. Wild brown trout contained significantly more docosahexaenoic acid, -linolenic acid, Eicosapentaenoic acidArachidonic acid. Sensory quality evaluation, by a consumers panel, revealed all samples were equally well accepted.

RESUMO: A composição corporal (teores de proteína, gordura total, cinzas, matéria seca e humidade) e os perfis de ácidos gordos da truta-fário (selvagem e proveniente de aquacultura) e da truta-arco-íris (cultivada) foram comparados. A truta-fário cultivada continha a maior quantidade de proteína bruta (18,39%), enquanto a truta arco-íris possuía teores mais elevados de lípidos (2,35%). Foram detectados 36 ácidos graxos, incluindo 16 ácidos graxos saturados (SFA), nove ácidos graxos monoinsaturados (MUFA) e 11 ácidos graxos poliinsaturados (PUFA). Os SFA mais abundantes foram o ácido palmítico e o ácido esteárico. No entanto, os ácidos graxos mais abundantes em todas as amostras de truta foram os MUFA e os PUFA. A grande abundância de ácido oleico existente nas amostras de truta-fário cultivada (35,46g/100g de ácidos graxos) faz com que os MUFA sejam os ácidos graxos mais abundantes nesta variedade de truta (42,43g/100g de ácidos graxos) Nas amostras de truta-fário selvagem e nas de truta arco-íris predominaram os PUFA (56,16 e 56,29g/100g de ácidos graxos, respetivamente), sendo o ácido linoleico o mais abundante na truta-arco-íris (47,17g/100g de ácidos graxos). Nas amostras truta-fário selvagem foram observadas quantidades significativamente mais elevadas de ácido docosahexaenóico, ácido -linolênico, ácido acidoaraquidônico e ácido eicosapentaenóico. Todas as amostras foram igualmente bem aceitas por um painel de consumidores.

Effect of Botanical Extracts on Amino Acid and Fatty Acid Profile of Broiler Meat

ABSTRACT The objectives of current study were to evaluate the effect of botanical extracts as antioxidants on amino - and fatty acids profile of broiler meat. In total, 200 one-day-old broiler chicks were divided according to a completely randomized design into eight dietary treatments with five replicates of five chicks each. Dietary treatments were: A - positive control (PC) with antibiotics and synthetic antioxidants, B - negative control (NC), C - NC+Trigonellafoenum-graecum, D -NC+Nigella sativa seed, E -NC+Violaodorata, F -NC+Trachyspermumammi, G -PC+Trachyspermumammi+Trigonellafoenum-graecum+Violaodorata, and H -NC+ Trachyspermumammi, Trigonellafoenum-graecum and Viola odorata. Meat amino - and fatty acid contents were analyzed after slaughter at 35 days of age. Data were submitted to one-way analysis of variance and means were compared by Duncans Multiple Range test. The levels of histidine, isoleucine, leucine, lysine and threonine were significantly higher (p0.05) in the H, F, E, H and F groups respectively. Arginine, tryptophan, valine, methionine, and phenylalanine were significantly higher (p0.05) in the C, F, E, G and H groups. Total essential amino acid levels were highest (40.36%) in C group (p0.05). The meat of H broilers presented significantly higher (p0.05) unsaturated fatty acids (54.8%) and omega-3 contents (2.77%) and the lowest saturated fatty acid content (44.8%). Group F present the highest linoleic acid and omega-6 levels and group H the highest (p0.05) arachidonic and eicosapentaenoic acid (EPA) contents. It was concluded that botanical extracts aid health-beneficial meat production and the simultaneous inclusion of Trachyspermumammi, Trigonellafoenum-graecum, and Viola odorata in broiler diets is a more suitable option than the other dietary regimes.

Effect of Botanical Extracts on Amino Acid and Fatty Acid Profile of Broiler Meat

The objectives of current study were to evaluate the effect of botanical extracts as antioxidants on amino - and fatty acids profile of broiler meat. In total, 200 one-day-old broiler chicks were divided according to a completely randomized design into eight dietary treatments with five replicates of five chicks each. Dietary treatments were: A - positive control (PC) with antibiotics and synthetic antioxidants, B - negative control (NC), C - NC+Trigonellafoenum-graecum, D -NC+Nigella sativa seed, E -NC+Violaodorata, F -NC+Trachyspermumammi, G -PC+Trachyspermumammi+Trigonellafoenum-graecum+Violaodorata, and H -NC+ Trachyspermumammi, Trigonellafoenum-graecum and Viola odorata. Meat amino - and fatty acid contents were analyzed after slaughter at 35 days of age. Data were submitted to one-way analysis of variance and means were compared by Duncans Multiple Range test. The levels of histidine, isoleucine, leucine, lysine and threonine were significantly higher (p0.05) in the H, F, E, H and F groups respectively. Arginine, tryptophan, valine, methionine, and phenylalanine were significantly higher (p0.05) in the C, F, E, G and H groups. Total essential amino acid levels were highest (40.36%) in C group (p0.05). The meat of H broilers presented significantly higher (p0.05) unsaturated fatty acids (54.8%) and omega-3 contents (2.77%) and the lowest saturated fatty acid content (44.8%). Group F present the highest linoleic acid and omega-6 levels and group H the highest (p0.05) arachidonic and eicosapentaenoic acid (EPA) contents. It was concluded that botanical extracts aid health-beneficial meat production and the simultaneous inclusion of Trachyspermumammi, Trigonellafoenum-graecum, and Viola odorata in broiler diets is a more suitable option than the other dietary regimes.(AU)

Effect of Botanical Extracts on Amino Acid and Fatty Acid Profile of Broiler Meat

The objectives of current study were to evaluate the effect of botanical extracts as antioxidants on amino - and fatty acids profile of broiler meat. In total, 200 one-day-old broiler chicks were divided according to a completely randomized design into eight dietary treatments with five replicates of five chicks each. Dietary treatments were: A - positive control (PC) with antibiotics and synthetic antioxidants, B - negative control (NC), C - NC+Trigonellafoenum-graecum, D -NC+Nigella sativa seed, E -NC+Violaodorata, F -NC+Trachyspermumammi, G -PC+Trachyspermumammi+Trigonellafoenum-graecum+Violaodorata, and H -NC+ Trachyspermumammi, Trigonellafoenum-graecum and Viola odorata. Meat amino - and fatty acid contents were analyzed after slaughter at 35 days of age. Data were submitted to one-way analysis of variance and means were compared by Duncans Multiple Range test. The levels of histidine, isoleucine, leucine, lysine and threonine were significantly higher (p0.05) in the H, F, E, H and F groups respectively. Arginine, tryptophan, valine, methionine, and phenylalanine were significantly higher (p0.05) in the C, F, E, G and H groups. Total essential amino acid levels were highest (40.36%) in C group (p0.05). The meat of H broilers presented significantly higher (p0.05) unsaturated fatty acids (54.8%) and omega-3 contents (2.77%) and the lowest saturated fatty acid content (44.8%). Group F present the highest linoleic acid and omega-6 levels and group H the highest (p0.05) arachidonic and eicosapentaenoic acid (EPA) contents. It was concluded that botanical extracts aid health-beneficial meat production and the simultaneous inclusion of Trachyspermumammi, Trigonellafoenum-graecum, and Viola odorata in broiler diets is a more suitable option than the other dietary regimes.

Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss) / Composição corporal e qualidade sensorial de truta-fário selvagem e cultivada (Salmo trutta) e de truta-arco-íris cultivada (Oncorhynchus mykiss)

Body composition (total crude protein, lipid, ash, dry matter and moisture) and fatty acid profiles were compared between wild and farmed brown trout and between farmed rainbow trout. Farmed brown trout contained the highest amount of crude protein (18.39%), whereas farmed rainbow trout contained higher levels of crude lipid (2.35%). Thirty six fatty acids were found, including sixteen saturated fatty acids (SFA), nine monounsaturated fatty acids (MUFA) and eleven polyunsaturated fatty acids (PUFA). The most abundant SFA in all fish were palmitic acid and stearic acid. However, the most abundant fatty acids in all trout samples were MUFA and PUFA. MUFA were the most abundant fatty acid in farmed brown trout because of high abundance of oleic acid in this samples (35.46g / 100g fatty acids). PUFA were predominating in the samples of wild brown trout and of rainbow trout 56.16 and 56.29g/100g fatty acids, respectively). Linoleic acid was the most abundant fatty acid reported in the rainbow trout (47.17g/100g fatty acids). Significantly higher amounts of docosahexaenoic acid, α-linolenic acid, arachidonic acid and eicosapentaenoic acid were observed in the wild trout samples. Wild brown trout contained significantly more docosahexaenoic acid, α-linolenic acid, Eicosapentaenoic acidArachidonic acid. Sensory quality evaluation, by a consumers panel, revealed all samples were equally well accepted.(AU)

A composição corporal (teores de proteína, gordura total, cinzas, matéria seca e humidade) e os perfis de ácidos gordos da truta-fário (selvagem e proveniente de aquacultura) e da truta-arco-íris (cultivada) foram comparados. A truta-fário cultivada continha a maior quantidade de proteína bruta (18,39%), enquanto a truta arco-íris possuía teores mais elevados de lípidos (2,35%). Foram detectados 36 ácidos graxos, incluindo 16 ácidos graxos saturados (SFA), nove ácidos graxos monoinsaturados (MUFA) e 11 ácidos graxos poliinsaturados (PUFA). Os SFA mais abundantes foram o ácido palmítico e o ácido esteárico. No entanto, os ácidos graxos mais abundantes em todas as amostras de truta foram os MUFA e os PUFA. A grande abundância de ácido oleico existente nas amostras de truta-fário cultivada (35,46g/100g de ácidos graxos) faz com que os MUFA sejam os ácidos graxos mais abundantes nesta variedade de truta (42,43g/100g de ácidos graxos) Nas amostras de truta-fário selvagem e nas de truta arco-íris predominaram os PUFA (56,16 e 56,29g/100g de ácidos graxos, respetivamente), sendo o ácido linoleico o mais abundante na truta-arco-íris (47,17g/100g de ácidos graxos). Nas amostras truta-fário selvagem foram observadas quantidades significativamente mais elevadas de ácido docosahexaenóico, ácido α-linolênico, ácido acidoaraquidônico e ácido eicosapentaenóico. Todas as amostras foram igualmente bem aceitas por um painel de consumidores.(AU)

Ractopamine concentration on the lipid profile of swine fat and meat / Concentração da ractopamina sobre o perfil lipídico da gordura e carne suína

This study was conducted to evaluate the effect of ractopamine concentrations on swine fat and meat lipid profiles. Ninety finishing barrows, initially weighing 71.9±4.4kg, were distributed in a randomized block design in three ractopamine concentrations (0, 10 and 20ppm) with fifteen replicates of two animals in each. Gas chromatography was used to analyze the lipid profiles of backfat and meat. The inclusion of ractopamine in the diet changed (P 0.05) -linolenic acid and eicosatrienoic acid concentrations in the backfat but did not affect (P>0.05) any of the other fatty acids or indexes evaluated. In the meat, a significant effect (P 0.05) was observed on nine fatty acids evaluated, with a decrease (P 0.05) in lauric, myristic, and palmitic fatty acids, and an increase (P 0.05) in linoleic, -linolenic, dihomo--linolenic, and eicosapentaenoic acid. Ractopamine also affected (P 0.05) the concentration of -linolenic and arachidonic acid in the meat (P 0.05). The indexes evaluated were also affected (P 0.05). Addition of 10ppm decreased the saturated fatty acid concentration, atherogenic index, thrombogenic index and omega 6: omega 3, while it increased unsaturated and polyunsaturated fatty acids concentrations. Ractopamine addition had less effect on the backfat than on the meat, and the 10ppm level improved the meat lipid profile.(AU)

Este estudo foi conduzido para avaliar o efeito das concentrações de ractopamina no perfil lipídico da gordura e carne suína. Utilizou-se 90 machos castrados, pesando inicialmente 71,9±4,4kg, foram distribuídos em delineamento de blocos ao acaso em três concentrações de ractopamina (0, 10 e 20ppm), com quinze repetições e dois animais por unidade experimental. Foi utilizada cromatografia gasosa para analisar os perfis lipídicos da gordura subcutânea e da carne. A inclusão de ractopamina na dieta alterou (P 0,05) os níveis dos ácidos graxos -linolênico e eicosatrienoico na gordura subcutânea e não afetou (P>0,05) nenhum dos outros ácidos graxos ou índices avaliados. Em relação à gordura da carne, houve efeito (P 0,05) sobre nove ácidos graxos avaliados, com redução (P 0,05) dos ácidos graxos láurico, mirístico e palmítico, e aumento (P 0,05) do linoleico, -linolênico, dihomo--linolênico e eicosapentaenoico. A ractopamina também afetou (P 0,05) a concentração do linolênico e araquidônico na carne. Os índices avaliados também foram afetados (P 0,05). A inclusão de 10ppm diminuiu a concentração dos ácidos graxos saturados, índice aterogênico, índice trombogênico e ômega 6: ômega 3, e aumentou a concentração dos ácidos graxos insaturados e poli-insaturados. A inclusão de ractopamina teve menor efeito na gordura subcutânea do que na carne, sendo que o nível de 10ppm melhorou o perfil lipídico da carne.(AU)

Composição de ácidos graxos do queijo e leite de vacas alimentadas com casca de banana / Fatty acid composition of cheese and milk of cows fed with banana peel

Objetivou-se avaliar os níveis de casca de banana seca ao sol na dieta de vacas F1 Holandês x Zebu sobre o perfil de ácidos graxos do leite e do queijo minas frescal. Os tratamentos foram constituídos de 0, 15, 30, 45 e 60% de substituição da silagem de sorgo pela casca de banana. O delineamento experimental foi em dois quadrados latinos 5 x 5 simultâneos. As amostras de leite e queijo foram analisadas quanto ao perfil de ácidos graxos por cromatografia gasosa. Observou-se efeito quadrático para o somatório de ácidos graxos poli-insaturados do leite, com valor máximo no nível de 23,54% de substituição. Houve efeito linear decrescente para os ácidos graxos C15:0 iso e C16:0 iso. Os ácidos graxos heneicosanoico, linoleico, linoleico conjugado e araquidônico apresentaram efeito quadrático. Não houve efeito das dietas sobre os ácidos graxos no queijo. A substituição de até 60% da silagem de sorgo por casca de banana na dieta de vacas em lactação pode ser alternativa para produção e processamento do leite, quando se considera a melhora no valor nutricional da fração lipídica do leite e o aumento dos teores de ácido linoleico conjugado.(AU)

This study aimed to evaluate the inclusion levels of dry banana peel in the sun in the diet of F1 Holstein x Zebu cows on the profile of fatty acids of milk and Minas fresh cheese. The diets were composed of 0, 15, 30, 45, and 60% replacement of sorghum silage by banana peel. The experimental design was Latin squares, simultaneous, 5 x 5. Samples of milk and cheese were analyzed for fatty acid composition by gas chromatography. Quadratic effect for the sum of milk polyunsaturated fatty acids, with the maximum level of 23,54% replacement. There was a decreasing linear effect for C15:0 iso fatty acids and C16: 0 iso. The heneicosanoic fatty acids, linoleic, conjugated linoleic and arachidonic presented quadratic effect. There was no effect of diets on fatty acids in cheese. Replacement of up to 60% of the sorghum silage of a banana peel in the diet of cows can be an alternative to milk production and processing when considering the improvement in the nutritional value of the milk lipid fraction and increase of the levels of conjugated linoleic acid.(AU)

Composição de ácidos graxos do queijo e leite de vacas alimentadas com casca de banana / Fatty acid composition of cheese and milk of cows fed with banana peel

Objetivou-se avaliar os níveis de casca de banana seca ao sol na dieta de vacas F1 Holandês x Zebu sobre o perfil de ácidos graxos do leite e do queijo minas frescal. Os tratamentos foram constituídos de 0, 15, 30, 45 e 60% de substituição da silagem de sorgo pela casca de banana. O delineamento experimental foi em dois quadrados latinos 5 x 5 simultâneos. As amostras de leite e queijo foram analisadas quanto ao perfil de ácidos graxos por cromatografia gasosa. Observou-se efeito quadrático para o somatório de ácidos graxos poli-insaturados do leite, com valor máximo no nível de 23,54% de substituição. Houve efeito linear decrescente para os ácidos graxos C15:0 iso e C16:0 iso. Os ácidos graxos heneicosanoico, linoleico, linoleico conjugado e araquidônico apresentaram efeito quadrático. Não houve efeito das dietas sobre os ácidos graxos no queijo. A substituição de até 60% da silagem de sorgo por casca de banana na dieta de vacas em lactação pode ser alternativa para produção e processamento do leite, quando se considera a melhora no valor nutricional da fração lipídica do leite e o aumento dos teores de ácido linoleico conjugado.(AU)

This study aimed to evaluate the inclusion levels of dry banana peel in the sun in the diet of F1 Holstein x Zebu cows on the profile of fatty acids of milk and Minas fresh cheese. The diets were composed of 0, 15, 30, 45, and 60% replacement of sorghum silage by banana peel. The experimental design was Latin squares, simultaneous, 5 x 5. Samples of milk and cheese were analyzed for fatty acid composition by gas chromatography. Quadratic effect for the sum of milk polyunsaturated fatty acids, with the maximum level of 23,54% replacement. There was a decreasing linear effect for C15:0 iso fatty acids and C16: 0 iso. The heneicosanoic fatty acids, linoleic, conjugated linoleic and arachidonic presented quadratic effect. There was no effect of diets on fatty acids in cheese. Replacement of up to 60% of the sorghum silage of a banana peel in the diet of cows can be an alternative to milk production and processing when considering the improvement in the nutritional value of the milk lipid fraction and increase of the levels of conjugated linoleic acid.(AU)

Growth performance, carcass traits and breast meat fatty acids profile of helmeted guinea fowls (Numida meleagris) fed increasing level of linseed (Linum usitatissimum) and pumpkin seed (Cucurbita moschata) meals

This study was conducted to determine the effects of dietary inclusion with linseed and pumpkin seed meals on growth performance, carcass traits and breast meat fatty acids profile of helmeted guinea fowls. A total of 120 meat-type helmeted guinea fowl females of 12 weeks of age were fed with 0 (T0), 100 (T1) and 200 (T2) g/kg of linseed (LM) and pumpkin seed meals (PSM) for 56 days, in a completely randomized design with 10 replicates per treatment and four birds per replicate. The inclusion up to 200 g/kg of LM and PSM did not affect the livability, initial live weight and feed intake (p>0.05). However, final live weight and feed:gain ratio improved significantly (p<0.05). The T1 increased (p<0.05) the carcass yield and the T2 improved the breast weight and weight and yield of leg. Also, these experimental diets did not affect the carcass weight, breast yield and sensory quality of meat (p>0.05). The oleaginous seeds (LM and PSM) decreased (p<0.05) the mystic, palmitic and octadecanoic acids and the w-6/w-3 ratio, as well as increased the linoleic, a-linolenic, eicosapentanoic and docosahexanoic acids (p<0.05), but did not modify the concentration of monounsaturated fatty acids (p>0.05) and the eicosatrienoic and arachidonic acids in breast meat (p<0.05). It is recommended the inclusion of 100 g/kg of LM and PSM to improve the live weight, weight and yield of the edible portions and the essential fatty acids in breast meat of guinea fowl, without affecting the sensory quality of the meat.(AU)

Growth performance, carcass traits and breast meat fatty acids profile of helmeted guinea fowls (Numida meleagris) fed increasing level of linseed (Linum usitatissimum) and pumpkin seed (Cucurbita moschata) meals

This study was conducted to determine the effects of dietary inclusion with linseed and pumpkin seed meals on growth performance, carcass traits and breast meat fatty acids profile of helmeted guinea fowls. A total of 120 meat-type helmeted guinea fowl females of 12 weeks of age were fed with 0 (T0), 100 (T1) and 200 (T2) g/kg of linseed (LM) and pumpkin seed meals (PSM) for 56 days, in a completely randomized design with 10 replicates per treatment and four birds per replicate. The inclusion up to 200 g/kg of LM and PSM did not affect the livability, initial live weight and feed intake (p>0.05). However, final live weight and feed:gain ratio improved significantly (p0.05). The oleaginous seeds (LM and PSM) decreased (p0.05) and the eicosatrienoic and arachidonic acids in breast meat (p<0.05). It is recommended the inclusion of 100 g/kg of LM and PSM to improve the live weight, weight and yield of the edible portions and the essential fatty acids in breast meat of guinea fowl, without affecting the sensory quality of the meat.