The in vitro effects of n-3 fatty acids on immune response regulation of bovine ex vivo endometrial explants / Os efeitos in vitro dos ácidos graxos n-3 na regulação da resposta imune de explantes endometriais bovinos ex vivo

Fatty acids are considered metabolic intermediaries, although new facts indicate they also work as signaling molecules with different roles in the immune response. Based on that, in this study, we investigated the anti-inflammatory effects of n-3 polyunsaturated fatty acids (PUFAs) as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and α-linolenic acid (LNA) in ex vivo bovine endometrial explants. For this, two groups were formed: (1) LPS-challenged and (2) control, both to evaluate the accumulation of proinflammatory cytokines as interleukin 1ß (IL1B) and interleukin 6 (IL6). To develop the study, bovine female reproductive tracts from non-pregnant Angus heifers without evidence of reproductive diseases were selected. Endometrial explants were processed and treated for 24 h with EPA, DHA, and LNA in five different concentrations (0µM, 50µM, 100 µM, 200µM and 400 µM) and then, challenged with LPS for 24 h. Supernatants were collected to evaluate the concentration of IL1B and IL6 by ELISA. Explants treated with EPA from control groups reduced the concentrations of ILB (200µM) and IL6 (400 µM), and IL6 (50 µM; 100 µM) from the LPS-challenged group. DHA decreased the accumulation of IL1B and IL6 at 200 µM on explants from the LPS-challenged group, and 200 µM reduced IL6 from the control group. In contrast, explants treated with LNA only reduced the accumulation of IL1B to 400µM (from both groups). In conclusion, the EPA acid is the best anti-inflammatory option to decrease the concentration of both pro-inflammatory cytokines (IL1B and IL6) from LPS-challenged and control groups in bovine endometrial explants; while LNA evidence to be the last option to promote an anti-inflammatory response.(AU)

Os ácidos graxos são considerados intermediários metabólicos, embora novos fatos indiquem que eles também atuem como moléculas sinalizadoras com diferentes papéis na resposta imune. Dessa forma, este estudo investigou os efeitos anti-inflamatórios de ácidos graxos poliinsaturados n-3 (PUFAs) como ácido eicosapentaenóico (EPA), ácido docosahexaenóico (DHA) e ácido α-linolênico (LNA) em explantes endometriais ex vivo de bovinos. Para tal, o experimento foi divido em dois grupos: (1) Desafiado-LPS e (2) Controle, para que então pudesse avaliar o acúmulo de citocinas pró-inflamatórias como interleucina 1ß (IL1B) e interleucina 6 (IL6). Foram selecionados tratos reprodutivos de fêmeas bovinas de novilhas Angus não prenhes sem evidência de doenças reprodutivas. Explantes endometriais foram processados e tratados por 24h com EPA, DHA e LNA em cinco concentrações diferentes (0µM, 50µM, 100 µM, 200µM e 400 µM) e, em seguida, desafiados com LPS por mais 24h. Os sobrenadantes foram colhidos para avaliar a concentração de IL1B e IL6 pelo teste de ELISA. Os explantes tratados com EPA dos grupos de controle reduziram as concentrações de ILB (200 µM) e IL6 (400 µM) e no grupo desafiado com LPS houve redução das concentrações de IL6 (50 µM; 100 µM). Nos explantes do grupo desafiado com LPS, o DHA diminuiu o acúmulo de IL1B e IL6 nas concentrações de 200 µM, e no grupo controle reduziu IL6 nas concentrações de 200 µM, enquanto os explantes tratados com LNA reduziram apenas o acúmulo de IL1B a 400 µM (de ambos os grupos). Em conclusão, o ácido EPA provou ser a melhor opção anti-inflamatória para diminuir a concentração de ambas as citocinas pró-inflamatórias (IL1B e IL6) de grupos desafiados com LPS e controle em explantes endometriais bovinos; enquanto o LNA evidencia ser a opção menos viável para promover uma resposta anti-inflamatória.(AU)

Essential fatty acids in farmed tambaqui (Colossoma macropomum) from the Brazilian Amazon Area

The goal of this study was to determine the essential fatty acids of the total lipids of the fillet, head and orbital cavity tissue from farmed tambaqui (Colossoma macropomum) fish from a Brazilian Amazon area. The tambaqui were acquired from different fish farms in the Roraima state, located at Western Brazilian Amazon. The meat, the head and the fatty tissue from orbital cavity were dissected for lipid extraction and analysis of fatty acids by gas chromatography. The fatty acids were quantified in mg g-1of total lipids using C23:0 as an internal standard. The nutritional quality of the lipids was determined by using the atherogenicity and thrombogenicity indices, and also by the ratio between hypocholesterolemic / hypercholesterolemic fatty acids. The orbital cavity tissue had the higher concentration amount of linoleic and α-linolenic acid, whereas the fillet had higher docosahexaenoic acid (DHA). The eicosapentaenoic acid (EPA) concentration was: 1.28, 0.97, 1.71 mg g-1of total lipids, in the filet, in head, and in orbital cavity tissue,respectively. All essential fatty acids were detected in the three parts analyzed. The nutritional quality of the total lipids from the head and from the orbital cavity tissue was similar to the fillet.(AU)

Nutraceticals for dissolving nephrolites in cats

Background: Nephrolithiasis is a condition frequently observed in felines, with or without concomitant chronic kidneydisease, constituting the major cause of ureteral obstruction and causing progressive damage to the renal parenchyma. About90% of nephrolites are composed of calcium oxalate, which cannot dissolve, and its incidence has increased substantiallyin recent years, along with its recurrence. There are functional foods known as nutraceuticals provides health benefits suchas renoprotection. Due to these benefits and the high prevalence of nephrolithiasis in feline species, the present study aimedto evaluate the efficacy of the association of some nutraceuticals in the dissolution of nephrolites.Materials, Methods & Results: The included cats had an ultrasound diagnosis of nephrolithiasis that, on clinical examination, showed: (i) the absence of previous or concomitant treatment for urinary infections and/or vesical and renal lithiasis;(ii) absence of genitourinary clinical manifestations; (iii) absence of obstructive processes; and (iv) absence of concomitantureterolithiasis. We separated 51 cats with nephrolithiasis into 2 groups: control (n = 12) and study (n = 39). The controlgroup received a placebo and the study group, nutraceuticals (magnesium chelate, resveratrol, vitamin K2, docosahexaenoicacid, and eicosapentaenoic acid). Laboratory tests (blood and urine) and abdominal imaging (ultrasound) were performedat day 0 and 30 days after enrollment. Monitoring the therapeutic efficacy in both groups was performed on day 30 for theCG and on days 30, 60, and 90 for the EG. The CG cats, after this step, were referred to surgery or to the EG, with priorauthorization from their tutors. The diameter of nephrolites was significantly different before and after treatment, indicating a reduction in nephroliths over time. During the use of the nutraceutical formulation by the EG and use of placebo...

Effect of Citrus Flavonoid on Storage Time and Meat Quality of Pharaoh Quail (Coturnix Pharaoh)

This study investigates the effects of Hesperidin added to quail ration at different rates on some microbiological and physicochemical, lipid peroxidation, and lipid profiles in thigh meat. The current study had a duration of 35 days and used Pharaoh quails (Coturnix Pharaoh). The grouping was done in three treatment groups: Control, HES500, and HES1000 (each group was divided into five subgroups), and 0, 500, and 1000 mg/kg of Hesperidin was added to the basal diet of the groups, respectively. Adding Hesperidin and storage time affected the pH parameter in meat. It affected colour parameters depending upon the added Hesperidin (p<0.05). There was a significant difference in the number of total mesophilic aerobic bacteria (TMAB) in comparison with the control group according to the storage time (p<0.05). Palmitic, α-linolenic, oleic acid, eicosapentaenoic, and docosahexaenoic acids, which are among the individual fatty acids, differed between the control, HES500 and HES1000 groups (p<0.05). Hesperidin addition reduced lipid peroxidation on the 3rd, 5th, and 7th days of storage (p<0.05). Consequently, in direct proportion to the hypothesis at the beginning of the study, it was specified that adding Hesperidin reduced its concentration on lipid oxidation and had a positive effect on meat quality in terms of colour parameters.(AU)

Proximal composition and fatty acid profile of Hemigrapsus crenulatus (H. Milne Edwards, 1837) as one of the main foods of patagonian blenny Eleginops maclovinus (Cuvier, 1830) / Composição proximal e perfil de ácidos graxos de Hemigrapsus crenulatus (H. Milne Edwards, 1837) como um dos principais alimentos da blenny patagônica Eleginops maclovinus (Cuvier, 1830)

The Patagonian blenny (Eleginops maclovinus) is species endemic to South America with physiological characteristics that would facilitate its incorporation into Chilean aquaculture. However, there is currently no specific artificial food that can be used to raise E. maclovinus. In light of this problem, this study describes the proximal composition and fatty acid profile of the crab Hemigrapsus crenulatus, one of the main foods of E. maclovinus. The purpose of the study is to serve as basic information for the development of a specific artificial diet for juveniles of this fish species. The proximal analysis of the complete body of H. crenulatus indicates that it is mainly composed of ash (35.9%), proteins (32.2%), glucides (19.8%) and minor lipids (3.6%). The fatty acid profile is 40.7% PUFAs, 29.7% MUFAs and 29.5% SAFAs, and the most abundant acids are Eicosapentaenoic (18.8%), Oleic (6.8%) and Palmitic (16.6%), respectively. H. crenulatus has highest level of proteins, lipids and PUFAs among the species of the Brachyura infraorder.(AU)

O blenny da patagônia (Eleginops maclovinus) é uma espécie endêmica da América do Sul, com características fisiológicas que facilitariam sua incorporação na aquicultura chilena. No entanto, atualmente não há alimento artificial específico que possa ser usado para criar E. maclovinus. Diante desse problema, este estudo descreve a composição proximal e o perfil de ácidos graxos do caranguejo Hemigrapsus crenulatus, um dos principais alimentos de E. maclovinus. O objetivo do estudo é servir como informação básica para o desenvolvimento de uma dieta artificial específica para espécies juvenis desse peixe. A análise proximal do corpo completo de H. crenulatus indica que ele é composto, principalmente, de cinzas (35,9%), proteínas (32,2%), glicídios (19,8%) e lipídios menores (3,6%). O perfil de ácidos graxos é 40,7% PUFA, 29,7% MUFA e 29,5% SAFA, e os ácidos mais abundantes são eicosapentaenoico (18,8%), oleico (6,8%) e palmítico (16,6%), respectivamente. H. crenulatus possui o mais alto nível de proteínas, lipídios e PUFAs entre as espécies da infraordem de Brachyura.(AU)

Milk fatty acid composition in Holstein x Gyr dairy cows fed chopped elephantgrass-based diets containing two types of sunflower oil associated with two methods of concentrate feeding / Perfil de ácidos graxos do leite de vacas Holandês x Gir alimentadas com dietas à base de capim-elefante picado, dois tipos de óleo de girassol e dois modos de fornecimento do concentrado

Two experiments were carried out in a 2 x 2 factorial arrangement with the objective of evaluating two methods of concentrate feeding for Holstein x Gyr cows fed 600 g kg-1 chopped elephantgrass-based diets supplemented at 45 g kg-1 DM with two types of sunflower oil (SO). The types of SO differed in the levels of oleic and linoleic fatty acids (FAs): high oleic/low linoleic acid – HO (73 and 10 g 100 g-1 FA, respectively) and medium oleic/medium linoleic acid – MO (43 and 34 g 100 g-1 FA, respectively). The concentrates containing HO SO or MO SO were supplied separately from the forage twice a day after the two milkings (TAD) or as part of a total mixed ration (TMR). In Experiment 1, a 4 x 4 Latin square design was used to evaluate the ruminal fermentation and degradation parameters in four rumen-cannulated cows (430±39 kg; 79±20 days in milk; 16.4±3.1 kg day-1 of milk). In Experiment 2, a randomized block design was used to evaluate the nutrient intake, plasma contents of metabolites and FAs, milk yield and composition, and FA profile of milk fat in 32 cows (444±84 kg; 75±31 days in milk; 15.4±4.8 kg day-1 of milk). The results were analyzed by mixed models (P < 0.05). The TMR diets promoted higher nutrient intake and rumen fermentation (higher ammonia N, acetate, propionate and total volatile FA contents) without affecting milk, fat, protein and lactose yields. TAD-fed cows presented higher feed efficiency and produced milk fat with a more nutritionally desirable FA composition, with higher vaccenic and rumenic acid contents and lower trans-10 C18:1 and palmitic acid contents. The DM intake, parameters of rumen fermentation and milk, fat, protein and lactose yields were similar for the HO SO and MO SO diets. The most nutritionally positive characteristics for human health in the milk fat of HO SO-fed cows were the higher eicosapentaenoic (+34%) and oleic acid (+11%) contents and lower palmitic acid content (-10%). Higher contents of vaccenic (+71%) and rumenic (+74%) acids and lower trans-10 C18:1 (-10%), elaidic (-32%), lauric (-14%) and myristic (-11%) acid contents were the most positive aspects of the milk fat of MO SO-fed cows. Considering the magnitudes of the differences in the levels of these FAs, it is concluded that the milk fat of cows fed MO SO showed a healthier milk FA profile.

Dois experimentos foram realizados em esquema de arranjo fatorial 2 x 2, com o objetivo de avaliar dois métodos de fornecimento de concentrado para vacas Holandês x Gir recebendo dietas à base de 600 g kg-1 de capim-elefante picado, suplementadas com dois tipos de óleo de girassol (OG) na base de 45 g kg-1 da matéria seca (MS) da dieta. Os OG diferiram por apresentar teores contrastantes dos ácidos graxos (AG) oleico e linoleico: alto teor de ácido oleico/baixo teor de ácido linoleico – HO (respectivamente, 73 e 10 g 100 g-1 de AG) e teores médios dos ácidos oleico e linoleico – MO (respectivamente, 43 e 34 g 100 g-1 de AG). Os concentrados contendo os OG foram fornecidos separadamente da forragem, duas vezes ao dia, após as duas ordenhas (TAD), ou como parte de uma dieta completa (TMR). No experimento 1, utilizou-se delineamento quadrado latino 4 x 4 para avaliar a fermentação e degradação ruminal em quatro vacas canuladas no rúmen (430±39 kg; 79±20 dias em lactação; 16,4±3,1 kg dia-1 de leite). No experimento 2, foi utilizado delineamento em blocos casualizados para avaliar o consumo de nutrientes, as concentrações plasmáticas de metabólitos e AG, e a produção, composição e o perfil de AG do leite em 32 vacas (444±84 kg; 75±31 dias em lactação; 15,4±4,8 kg dia-1 de leite). Os resultados foram analisados por modelos mistos (P < 0,05). As dietas fornecidas como TMR promoveram maior ingestão de nutrientes e fermentação ruminal (maiores teores de N amoniacal, acetato, propionato e AG voláteis totais), mas sem efeito nas produções de leite, gordura, proteína e lactose. As vacas que receberam concentrado duas vezes ao dia apresentaram maior eficiência alimentar e produziram leite com perfil de AG mais saudável, com maiores teores dos ácidos vacênico e rumênico, e menores de C18:1 trans-10 e ácido palmítico. O tipo de OG não influenciou a ingestão de MS, a fermentação ruminal e as produções de leite, gordura, proteína e lactose. As características nutricionais mais positivas na gordura do leite das vacas que receberam OG HO foram os maiores teores dos ácidos eicosapentaenoico (+34%) e oleico (+11%) e o menor teor de ácido palmítico (-10%). Maiores teores dos ácidos vacênico (+71%) e rumênico (+74%) e menores dos ácidos elaídico (-32%), láurico (-14%), mirístico (-11%) e C18:1 trans-10 (-10%) foram os aspectos nutricionais mais positivos na gordura do leite das vacas alimentadas com OG MO. Considerando as magnitudes das diferenças nos teores desses AG, conclui-se que a gordura do leite das vacas que receberam o OG MO apresentou perfil de AG mais saudável.

Milk fatty acid composition in Holstein x Gyr dairy cows fed chopped elephantgrass-based diets containing two types of sunflower oil associated with two methods of concentrate feeding / Perfil de ácidos graxos do leite de vacas Holandês x Gir alimentadas com dietas à base de capim-elefante picado, dois tipos de óleo de girassol e dois modos de fornecimento do concentrado

Two experiments were carried out in a 2 x 2 factorial arrangement with the objective of evaluating two methods of concentrate feeding for Holstein x Gyr cows fed 600 g kg-1 chopped elephantgrass-based diets supplemented at 45 g kg-1 DM with two types of sunflower oil (SO). The types of SO differed in the levels of oleic and linoleic fatty acids (FAs): high oleic/low linoleic acid HO (73 and 10 g 100 g-1 FA, respectively) and medium oleic/medium linoleic acid MO (43 and 34 g 100 g-1 FA, respectively). The concentrates containing HO SO or MO SO were supplied separately from the forage twice a day after the two milkings (TAD) or as part of a total mixed ration (TMR). In Experiment 1, a 4 x 4 Latin square design was used to evaluate the ruminal fermentation and degradation parameters in four rumen-cannulated cows (430±39 kg; 79±20 days in milk; 16.4±3.1 kg day-1 of milk). In Experiment 2, a randomized block design was used to evaluate the nutrient intake, plasma contents of metabolites and FAs, milk yield and composition, and FA profile of milk fat in 32 cows (444±84 kg; 75±31 days in milk; 15.4±4.8 kg day-1 of milk). The results were analyzed by mixed models (P < 0.05). The TMR diets promoted higher nutrient intake and rumen fermentation (higher ammonia N, acetate, propionate and total volatile FA contents) without affecting milk, fat, protein and lactose yields. TAD-fed cows presented higher feed efficiency and produced milk fat with a more nutritionally desirable FA composition, with higher vaccenic and rumenic acid contents and lower trans-10 C18:1 and palmitic acid contents. The DM intake, parameters of rumen fermentation and milk, fat, protein and lactose yields were similar for the HO SO and MO SO diets. The most nutritionally positive characteristics for human health in the milk fat of HO SO-fed cows were the higher eicosapentaenoic (+34%) and oleic acid (+11%) contents and lower palmitic acid content (-10%). Higher contents of vaccenic (+71%) and rumenic (+74%) acids and lower trans-10 C18:1 (-10%), elaidic (-32%), lauric (-14%) and myristic (-11%) acid contents were the most positive aspects of the milk fat of MO SO-fed cows. Considering the magnitudes of the differences in the levels of these FAs, it is concluded that the milk fat of cows fed MO SO showed a healthier milk FA profile.(AU)

Dois experimentos foram realizados em esquema de arranjo fatorial 2 x 2, com o objetivo de avaliar dois métodos de fornecimento de concentrado para vacas Holandês x Gir recebendo dietas à base de 600 g kg-1 de capim-elefante picado, suplementadas com dois tipos de óleo de girassol (OG) na base de 45 g kg-1 da matéria seca (MS) da dieta. Os OG diferiram por apresentar teores contrastantes dos ácidos graxos (AG) oleico e linoleico: alto teor de ácido oleico/baixo teor de ácido linoleico HO (respectivamente, 73 e 10 g 100 g-1 de AG) e teores médios dos ácidos oleico e linoleico MO (respectivamente, 43 e 34 g 100 g-1 de AG). Os concentrados contendo os OG foram fornecidos separadamente da forragem, duas vezes ao dia, após as duas ordenhas (TAD), ou como parte de uma dieta completa (TMR). No experimento 1, utilizou-se delineamento quadrado latino 4 x 4 para avaliar a fermentação e degradação ruminal em quatro vacas canuladas no rúmen (430±39 kg; 79±20 dias em lactação; 16,4±3,1 kg dia-1 de leite). No experimento 2, foi utilizado delineamento em blocos casualizados para avaliar o consumo de nutrientes, as concentrações plasmáticas de metabólitos e AG, e a produção, composição e o perfil de AG do leite em 32 vacas (444±84 kg; 75±31 dias em lactação; 15,4±4,8 kg dia-1 de leite). Os resultados foram analisados por modelos mistos (P < 0,05). As dietas fornecidas como TMR promoveram maior ingestão de nutrientes e fermentação ruminal (maiores teores de N amoniacal, acetato, propionato e AG voláteis totais), mas sem efeito nas produções de leite, gordura, proteína e lactose. As vacas que receberam concentrado duas vezes ao dia apresentaram maior eficiência alimentar e produziram leite com perfil de AG mais saudável, com maiores teores dos ácidos vacênico e rumênico, e menores de C18:1 trans-10 e ácido palmítico. O tipo de OG não influenciou a ingestão de MS, a fermentação ruminal e as produções de leite, gordura, proteína e lactose. As características nutricionais mais positivas na gordura do leite das vacas que receberam OG HO foram os maiores teores dos ácidos eicosapentaenoico (+34%) e oleico (+11%) e o menor teor de ácido palmítico (-10%). Maiores teores dos ácidos vacênico (+71%) e rumênico (+74%) e menores dos ácidos elaídico (-32%), láurico (-14%), mirístico (-11%) e C18:1 trans-10 (-10%) foram os aspectos nutricionais mais positivos na gordura do leite das vacas alimentadas com OG MO. Considerando as magnitudes das diferenças nos teores desses AG, conclui-se que a gordura do leite das vacas que receberam o OG MO apresentou perfil de AG mais saudável.(AU)

Comparative study of the chemical composition, fatty acid profile, and nutritional quality of Lophiosilurus alexandri (Siluriformes: Pseudopimelodidae), a Brazilian carnivorous freshwater fish, grown in lotic, lentic, and aquaculture environments

Lophiosilurus alexandri is a carnivorous freshwater fish endemic of São Francisco basin and an endangered species. In this study, we analysed the chemical composition (moisture, protein, ash and lipid), fatty acid profile, and nutritional quality (atherogenic index, thrombogenecity index, ratio between hypocholesterolemic and hypercholesterolemic fatty acids and ω6/ω3 = ratio) of L. alexandri in lotic (river), lentic (hydroelectric dams) environments, under natural fed, and in laboratory controlled conditions fed with commercial diets. Cultured and lentic fish had significantly higher lipid levels (1.5 and 1.9- fold, respectively) than lotic fish. Lentic L. alexandri had significantly higher eicosapentaenoic acid (EPA) levels (4×) than cultured or lotic L. alexandri. Docosahexaenoic acid (DHA) levels were the highest in lentic fish, followed by lotic fish. Lentic fish had greater proportion of fatty acid ω6/ω3 than lotic or cultured fish. The results of this study showed that L. alexandri is a lean fish (1-2% of total lipids) and that the environment has a great influence on the fatty acid profile. These results may be a reference for further studies, primarily as a source of information for conservation L. alexandri through restocking and the development of commercial projects of aquaculture.(AU)

Lophiosilurus alexandri é um peixe de água doce, carnívoro, endêmico da bacia do rio São Francisco e encontra-se vulnerável a extinção. Neste estudo, analisamos a composição química (umidade, cinzas, lipídeos e proteína), o perfil de ácidos graxos e qualidade nutricional (índices de aterogênicidade e trombogenicidade, razão entre ácidos graxos hipocolesterolêmicos e hipercolesterolêmicos e ω6/ω3) de L. alexandri em ambientes lóticos (rio), lênticos (hidrelétricas), sob alimentação natural, e em laboratório, com condições controladas e alimentados com dietas comerciais. Os peixes cultivados e capturados em ambientes lênticos apresentaram níveis lipídicos significativamente mais altos (1,5 e 1,9 vezes, respectivamente) do que os peixes cultivados em ambientes lóticos. Os animais cultivados em ambiente lênticos, apresentaram níveis significativamente mais altos de ácido eicosapentaenoico (EPA) (4×) que os animais cultivados em laboratório e ambiente lóticos. Os níveis de ácido docosaexaenoico (DHA) foram os mais altos em peixes lênticos, seguidos pelos peixes lóticos. Os peixes lênticos apresentaram melhor proporção de ácidos graxos ω6/ω3 que peixes lóticos ou de cativeiro. Os resultados deste estudo mostraram que L. alexandri é um peixe magro (1-2% do total de lipídios) e que o ambiente tem uma grande influência no perfil de ácidos graxos. Esses resultados podem ser uma referência para novos estudos, principalmente como fonte de informações para sua conservação por meio do repovoamento e desenvolvimento de projetos para sua criação comercial.(AU)

Comparative study of the chemical composition, fatty acid profile, and nutritional quality of Lophiosilurus alexandri (Siluriformes: Pseudopimelodidae), a Brazilian carnivorous freshwater fish, grown in lotic, lentic, and aquaculture environments

Lophiosilurus alexandri is a carnivorous freshwater fish endemic of São Francisco basin and an endangered species. In this study, we analysed the chemical composition (moisture, protein, ash and lipid), fatty acid profile, and nutritional quality (atherogenic index, thrombogenecity index, ratio between hypocholesterolemic and hypercholesterolemic fatty acids and ω6/ω3 = ratio) of L. alexandri in lotic (river), lentic (hydroelectric dams) environments, under natural fed, and in laboratory controlled conditions fed with commercial diets. Cultured and lentic fish had significantly higher lipid levels (1.5 and 1.9- fold, respectively) than lotic fish. Lentic L. alexandri had significantly higher eicosapentaenoic acid (EPA) levels (4×) than cultured or lotic L. alexandri. Docosahexaenoic acid (DHA) levels were the highest in lentic fish, followed by lotic fish. Lentic fish had greater proportion of fatty acid ω6/ω3 than lotic or cultured fish. The results of this study showed that L. alexandri is a lean fish (1-2% of total lipids) and that the environment has a great influence on the fatty acid profile. These results may be a reference for further studies, primarily as a source of information for conservation L. alexandri through restocking and the development of commercial projects of aquaculture.(AU)

Lophiosilurus alexandri é um peixe de água doce, carnívoro, endêmico da bacia do rio São Francisco e encontra-se vulnerável a extinção. Neste estudo, analisamos a composição química (umidade, cinzas, lipídeos e proteína), o perfil de ácidos graxos e qualidade nutricional (índices de aterogênicidade e trombogenicidade, razão entre ácidos graxos hipocolesterolêmicos e hipercolesterolêmicos e ω6/ω3) de L. alexandri em ambientes lóticos (rio), lênticos (hidrelétricas), sob alimentação natural, e em laboratório, com condições controladas e alimentados com dietas comerciais. Os peixes cultivados e capturados em ambientes lênticos apresentaram níveis lipídicos significativamente mais altos (1,5 e 1,9 vezes, respectivamente) do que os peixes cultivados em ambientes lóticos. Os animais cultivados em ambiente lênticos, apresentaram níveis significativamente mais altos de ácido eicosapentaenoico (EPA) (4×) que os animais cultivados em laboratório e ambiente lóticos. Os níveis de ácido docosaexaenoico (DHA) foram os mais altos em peixes lênticos, seguidos pelos peixes lóticos. Os peixes lênticos apresentaram melhor proporção de ácidos graxos ω6/ω3 que peixes lóticos ou de cativeiro. Os resultados deste estudo mostraram que L. alexandri é um peixe magro (1-2% do total de lipídios) e que o ambiente tem uma grande influência no perfil de ácidos graxos. Esses resultados podem ser uma referência para novos estudos, principalmente como fonte de informações para sua conservação por meio do repovoamento e desenvolvimento de projetos para sua criação comercial.(AU)

Oxidative stability, fatty acid composition and health lipid indices of Longissimus dorsi muscle from Aberdeen Angus steers produced in different feeding systems / Estabilidade oxidativa, composição em ácidos graxos e índices lipídicos de saúde do músculo Longissimus dorsi de novilhos Aberdeen Angus produzidos em diferentes sistemas de alimentação

The aim of this study was to evaluate the oxidative and anti-oxidative status of unaged and aged Longissimus dorsi (LD) muscle obtained from a commercial abattoir. Also, fatty acid composition and calculated health lipid indices of meat were compared. Animals slaughtered were Aberdeen Angus steers raised in three typical feeding systems of Uruguay: (1) Pasture (n=10), (2) Pasture + Supplement (P+S) with corn grain (n=10), and (3) Feedlot (n=10). Feeding had no effect on lipid and protein oxidation but the antioxidant enzymes activities were affected as follows: superoxide dismutase (SOD): Pasture, Feedlot > P+S; catalase: Pasture > P+S, Feedlot; glutathione peroxidase (GPx): Feedlot > P+S > Pasture. Total antioxidant potential, determined by Fenton reaction, was higher in aged meat from Pasture compared with aged meat from Feedlot. Meat from Pasture and P+S presented a higher eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and total n-3 content and a lower lipid content, n-6/n-3 ratio and trombogenic index compared to meat from Feedlot. In conclusion, Pasture seems to produce a more resistant meat against induced oxidation processes, particularly after ageing, and a healthier meat together with meat from P+S system, regarding fatty acid composition and lipid indices, compared to Feedlot.

O objetivo deste estudo foi avaliar o estado oxidativo e antioxidante do músculo Longissimus dorsi (LD), sem maturação e amadurecido, obtido de um matadouro comercial. Também foram comparados a composição de ácidos graxos e os índices lipídicos de saúde da carne calculados. Os animais abatidos foram os novilhos Aberdeen Angus criados em três sistemas alimentares típicos do Uruguai: (1) Pastagem (n=10), (2) Pastagem + Suplemento (P + S) com grão de milho (n=10), e (3) Confinamento (n=10). A alimentação não teve efeito sobre a oxidação lipídica e protéica, mas as atividades das enzimas antioxidantes foram afetadas da seguinte forma: superóxido dismutase (SOD): Pastagem, Confinamento > P + S; catalase: Pastagem > P + S, Confinamento; glutationa peroxidase (GPx): Confinamento > P + S > Pastagem. O potencial antioxidante total, determinado pela reação de Fenton, foi maior em carne de Pastagem amadurecida em comparação com a carne amadurecida do Confinamento. Carne de Pastagem e P + S apresentaram maior conteúdo de EPA, DHA e n-3, e menor conteúdo lipídico, razão n-6 / n-3 e índice trombogênico em comparação à carne de Confinamento. Em conclusão, o sistema Pastagem parece produzir uma carne mais resistente contra processos de oxidação induzido, particularmente após o maturação e uma carne mais saudável, juntamente com carne do sistema P + S, em relação à composição de ácidos graxos e índices lipídicos, comparado com o sistema Confinamento.

Oxidative stability, fatty acid composition and health lipid indices of Longissimus dorsi muscle from Aberdeen Angus steers produced in different feeding systems / Estabilidade oxidativa, composição em ácidos graxos e índices lipídicos de saúde do músculo Longissimus dorsi de novilhos Aberdeen Angus produzidos em diferentes sistemas de alimentação

The aim of this study was to evaluate the oxidative and anti-oxidative status of unaged and aged Longissimus dorsi (LD) muscle obtained from a commercial abattoir. Also, fatty acid composition and calculated health lipid indices of meat were compared. Animals slaughtered were Aberdeen Angus steers raised in three typical feeding systems of Uruguay: (1) Pasture (n=10), (2) Pasture + Supplement (P+S) with corn grain (n=10), and (3) Feedlot (n=10). Feeding had no effect on lipid and protein oxidation but the antioxidant enzymes activities were affected as follows: superoxide dismutase (SOD): Pasture, Feedlot > P+S; catalase: Pasture > P+S, Feedlot; glutathione peroxidase (GPx): Feedlot > P+S > Pasture. Total antioxidant potential, determined by Fenton reaction, was higher in aged meat from Pasture compared with aged meat from Feedlot. Meat from Pasture and P+S presented a higher eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and total n-3 content and a lower lipid content, n-6/n-3 ratio and trombogenic index compared to meat from Feedlot. In conclusion, Pasture seems to produce a more resistant meat against induced oxidation processes, particularly after ageing, and a healthier meat together with meat from P+S system, regarding fatty acid composition and lipid indices, compared to Feedlot.(AU)

O objetivo deste estudo foi avaliar o estado oxidativo e antioxidante do músculo Longissimus dorsi (LD), sem maturação e amadurecido, obtido de um matadouro comercial. Também foram comparados a composição de ácidos graxos e os índices lipídicos de saúde da carne calculados. Os animais abatidos foram os novilhos Aberdeen Angus criados em três sistemas alimentares típicos do Uruguai: (1) Pastagem (n=10), (2) Pastagem + Suplemento (P + S) com grão de milho (n=10), e (3) Confinamento (n=10). A alimentação não teve efeito sobre a oxidação lipídica e protéica, mas as atividades das enzimas antioxidantes foram afetadas da seguinte forma: superóxido dismutase (SOD): Pastagem, Confinamento > P + S; catalase: Pastagem > P + S, Confinamento; glutationa peroxidase (GPx): Confinamento > P + S > Pastagem. O potencial antioxidante total, determinado pela reação de Fenton, foi maior em carne de Pastagem amadurecida em comparação com a carne amadurecida do Confinamento. Carne de Pastagem e P + S apresentaram maior conteúdo de EPA, DHA e n-3, e menor conteúdo lipídico, razão n-6 / n-3 e índice trombogênico em comparação à carne de Confinamento. Em conclusão, o sistema Pastagem parece produzir uma carne mais resistente contra processos de oxidação induzido, particularmente após o maturação e uma carne mais saudável, juntamente com carne do sistema P + S, em relação à composição de ácidos graxos e índices lipídicos, comparado com o sistema Confinamento.(AU)

Dietary yerba mate (Ilex paraguariensis) influences lipid profile of broiler meat / Erva mate na dieta influencia o perfil lipídico da carne de frangos de corte

Yerba mate ( Ilex paraguariensis) has in its composition organic compounds wich can modify chemical composition of broiler meat. This study aimed to evaluate the influence of yerba mate in chemical composition and lipid profile of broiler breast and thigh meat. The trial was conducted using 500 broiler chicks distributed in a completely randomized design with four treatments (0.1; 0.2; 0.4, and 0.6%) and five replicates with 25 chicks each. The chicken were raised form 1 to 42 days old and slaughtered for analysis of breast and thigh meat. The addition of mate did not affect the chemical composition and the lipid profile of the chicken breast, however, the composition of the meat of thigh meat was affected. It was observed effect of the addition of the yerba mate to saturated, unsaturated, monounsaturated and polyunsaturated fatty acids in the chicken meat. Stands out the reduction in saturated fatty acid concentrations and the increase in the concentrations of polyunsaturated fatty acids, especially Linolenic and Eicosapentaenoic, thus demonstrating the potential of mate grass in altering the lipid profile of poultry meat.(AU)

A erva mate ( Ilex paraguariensis) possui em compostos orgânicos com propriedades de modificar a composição química de carne de frangos de corte, desta maneira este estudo avaliou a influência da erva mate sobre a composição química e o perfil lipídico de carne de peito, coxas e sobrecoxas de frangos de corte. Foram utilizados 500 pintainhos de corte distribuídos em um delineamento inteiramente casualizado com inclusões de erva mate nas dietas (0.1; 0.2; 0.4, e 0.6%) com quatro repetições de 25 aves em cada tratamento, criados de 1 a 42 dias de idade para posterior abate e análises da composição de cortes cárneos. A adição de erva mate não afetou a composição química e o perfil lipídico dos peitos de frangos, porém a composição da carne de sobrecoxas foi afetada. Foi observado efeito da adição da erva mate em ácidos graxos saturados, insaturados, monoinsaturados e poli-insaturados na carne de sobrecoxas de frango, destacando-se a redução nas concentrações de ácidos graxos saturados e o aumento das concentrações dos ácidos poli-insaturados, em especial Linolênicoe Eicosapentaenoico, demonstrando assim o potencial da erva mate em alterar o perfil lipídico da carne de aves.(AU)

Dietary yerba mate (Ilex paraguariensis) influences lipid profile of broiler meat / Erva mate na dieta influencia o perfil lipídico da carne de frangos de corte

Yerba mate ( Ilex paraguariensis) has in its composition organic compounds wich can modify chemical composition of broiler meat. This study aimed to evaluate the influence of yerba mate in chemical composition and lipid profile of broiler breast and thigh meat. The trial was conducted using 500 broiler chicks distributed in a completely randomized design with four treatments (0.1; 0.2; 0.4, and 0.6%) and five replicates with 25 chicks each. The chicken were raised form 1 to 42 days old and slaughtered for analysis of breast and thigh meat. The addition of mate did not affect the chemical composition and the lipid profile of the chicken breast, however, the composition of the meat of thigh meat was affected. It was observed effect of the addition of the yerba mate to saturated, unsaturated, monounsaturated and polyunsaturated fatty acids in the chicken meat. Stands out the reduction in saturated fatty acid concentrations and the increase in the concentrations of polyunsaturated fatty acids, especially Linolenic and Eicosapentaenoic, thus demonstrating the potential of mate grass in altering the lipid profile of poultry meat.

A erva mate ( Ilex paraguariensis) possui em compostos orgânicos com propriedades de modificar a composição química de carne de frangos de corte, desta maneira este estudo avaliou a influência da erva mate sobre a composição química e o perfil lipídico de carne de peito, coxas e sobrecoxas de frangos de corte. Foram utilizados 500 pintainhos de corte distribuídos em um delineamento inteiramente casualizado com inclusões de erva mate nas dietas (0.1; 0.2; 0.4, e 0.6%) com quatro repetições de 25 aves em cada tratamento, criados de 1 a 42 dias de idade para posterior abate e análises da composição de cortes cárneos. A adição de erva mate não afetou a composição química e o perfil lipídico dos peitos de frangos, porém a composição da carne de sobrecoxas foi afetada. Foi observado efeito da adição da erva mate em ácidos graxos saturados, insaturados, monoinsaturados e poli-insaturados na carne de sobrecoxas de frango, destacando-se a redução nas concentrações de ácidos graxos saturados e o aumento das concentrações dos ácidos poli-insaturados, em especial Linolênicoe Eicosapentaenoico, demonstrando assim o potencial da erva mate em alterar o perfil lipídico da carne de aves.

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.

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)

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.

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)

Isolation and molecular characterization of Thraustochytrium strain isolated from Antarctic Peninsula and its biotechnological potential in the production of fatty acids

ABSTRACT Thraustochytrids are unicellular protists belonging to the Labyrinthulomycetes class, which are characterized by the presence of a high lipid content that could replace conventional fatty acids. They show a wide geographic distribution, however their diversity in the Antarctic Region is rather scarce. The analysis based on the complete sequence of 18S rRNA gene showed that strain 34-2 belongs to the species Thraustochytrium kinnei, with 99% identity. The total lipid profile shows a wide range of saturated fatty acids with abundance of palmitic acid (16:0), showing a range of 16.1-19.7%. On the other hand, long-chain polyunsaturated fatty acids, mainly docosahexaenoic acid and eicosapentaenoic acid are present in a range of 24-48% and 6.1-9.3%, respectively. All factors analyzed in cells (biomass, carbon consumption and lipid content) changed with variations of culture temperature (10 °C and 25 °C). The growth in glucose at a temperature of 10 °C presented the most favorable conditions to produce omega-3fatty acid. This research provides the identification and characterization of a Thraustochytrids strain, with a total lipid content that presents potential applications in the production of nutritional supplements and as well biofuels.(AU)