Carbohydrate composition of cow's milk and plant-based milk alternatives.

The prevalence of lactose intolerance is one of the factors driving consumers toward plant-based milk alternatives (PBMA). This study aimed to analyze the carbohydrate profile of cows' milk (regular and lactose-free from both pasteurized and UHT milks; n = 80) and PBMA (n = 60) by HPLC. The study revealed that there was no significant difference in the energy content and total carbohydrate content between regular milk and lactose-free milk. Although milk and PBMA are entirely different food matrices, some PBMA types, as soya and coconut, may have energy contents and total carbohydrate contents comparable to those of milk. Furthermore, the variability observed in total carbohydrate content, as well as in carbohydrate profile, both between PBMA types and within samples of the same type, arises not only from variations in raw materials but also from the number of dilutions of the vegetable extract and the addition of different types and levels of carbohydrates, such as sucrose, fructose, or sorbitol, during PBMA manufacture. Although, milk presents a regular carbohydrate composition, differing solely between presentations (regular/lactose-free), the PBMA differs significantly between types and among the same type, not being for that reason regarded as a milk substitute.

Nutritional value of meat lipid fraction obtained from mallard duck (Anas platyrhynchos) reared in semiextensive conditions for hunting purposes.

The mallard duck or wild duck (Anas platyrhynchos) is the world's most widespread and numerous dabbling duck, being traditionally hunted across many countries in Europe and North America. This study aims to provide a detailed characterization of mallard duck's meat lipid fraction obtained from farmed specimens, reared for hunting purposes, under semiextensive conditions. The mallard's duck meat total lipid content averaged 2.0 and 4.26 g/100 g of fresh meat in breast and leg meat portions, and its meat comprised 23 individual fatty acids (FA) and 3 dimethylacetals (DMA), independently of the sex or meat portion. The oleic (C18:1 cis-9), palmitic (C16:0), stearic (C18:0), linoleic (C18:2n-6), arachidonic (C20:4n-6), palmitoleic (C16:1 cis-9), and cis-vaccenic (C18:1 cis-11) acids were the predominant FA (representing >1% of total fatty acids in both breast and leg meat portions and independently of the sex), and together, these 7 fatty acids were accountable for 92.4 to 96.5% of total FA plus DMA in mallard duck meat. The monounsaturated, saturated and polyunsaturated fatty acids were accountable for 40.4, 35.0, and 21.0% of total FA plus DMA in breast and 54.6, 38.7, and 5.7% of total fatty acids in leg, while total DMA were liable for 3.6 and 0.9% of total FA plus DMA in breast and leg, respectively. The mallard duck meat total cholesterol content averaged 49.8 and 57.1 mg/100 g of fresh meat for breast and leg meat portions. Five tocochromanols were quantified in mallard duck meat, affording it with a total vitamin E content of 5.48 and 3.63 µg/g of fresh meat in breast and leg portions. The sex had no influence (P > 0.05) on mallard's duck meat lipid composition, but meat portion had a strong influence on mallard's duck meat lipid composition, influencing total lipid, total cholesterol, total vitamin E contents, FA partial sums, FA ratios (exception made for the n-6/n-3 ratio), and all nutritional lipid indices. The breast meat presented lower total lipid and total cholesterol contents, better FA ratios and nutritional quality indices and higher vitamin E content, being regarded as a healthier meat than leg. The study presented herein shows that mallard duck production in semiextensive conditions, similar to those used herein, could be used for the production of mallard duck beyond hunting. A production of duck's meat under natural or organic production practices, oriented to a market niche within the gourmet/organic markets.

Evaluating dried salted cod amino acid signature for nutritional quality assessment and discriminant analysis.

Aim: Thus, the aim of this study was to answer three scientific questions: (1) Are the protein content and amino acid profile of dried salted cod influenced by species (Gadus morhua and Gadus macrocephalus)? (2) Are the protein content and amino acid profile of dried salted cod influenced by the geographical area of capture (Iceland and Norway)? and (3) Does the amino acid profile have the potential to be used as a discriminator of species and geographical areas of capture? Methods: A total of 45 dried salted cods (2-3 kg of dry weight; n = 15 samples/origin) were used in this study. The Atlantic cod was fished in the Atlantic northeast (FAO 27 area) within the Exclusive Economic zones (EEZ) of Norway (n = 15) and Iceland (n = 15), while the Pacific cod was caught in the Pacific northeast (FAO 67 area) within the Alaska EEZ (n = 15). Total protein content was determined by the Kjeldahl method, in accordance with the AOAC procedures. The amino acid profile was analyzed by HPLC with fluorescence detection (at excitation and emission wavelengths of 338 and 425 nm, respectively). Results: The Atlantic cod presented higher contents of total protein (33.90 versus 33.10 g/100 g of cod edible portion; p = 0.017) and total amino acid contents (32.52 versus 32.04 g/100 g of cod edible portion; p = 0.015) but displayed lower percentage of indispensable amino acids (32.16 versus 32.83 g/100 g of protein; p < 0.001) than Pacific cod. Among the Atlantic cod harvesting locations, the Norwegian cod displayed higher total amino acid contents (96.91 versus 96.81 g/100 g of protein; p = 0.012) and higher percentage of indispensable amino acids (35.38 versus 28.94 g/100 g of protein; p = 0.042) than the Icelandic counterpart. A correct classification of 100% was obtained for the Pacific and Icelandic cod varieties, but the classification accuracy in the Norwegian cod was of just 86.67%, since 2 samples out of 15 were incorrectly classified as Icelandic. Conclusion: The comparison of cod species showed that the Atlantic cod had a significantly lower EAAI than the Pacific cod (p < 0.001; 88.23 versus 88.61). On the other hand, the comparison of the two origins in the Atlantic cod, showed that Norwegian cod displayed a significantly higher EAAI than the Icelandic cod (99.15 versus 77.32). The assessment of the EAAI allows the classification of the protein's nutritional quality, allowing us to classify both cod species as a good protein source to human diet. However, within the Atlantic cod, the Norwegian cod's protein is classified as high quality, while the Icelandic cod attain the classification of useful quality. Regarding the amino acid profile discriminatory potential to classify cod samples. The results show that the AA profile has 100% accuracy in the separation of cod species, but was not globally efficient in the differentiation of the Norwegian from the Icelandic cod.

The composition of the lipid, protein and mineral fractions of quail breast meat obtained from wild and farmed specimens of Common quail (Coturnix coturnix) and farmed Japanese quail (Coturnix japonica domestica).

The present study was intended to answer 2 scientific hypotheses: 1) the quail species has a significant influence in quail breast meat composition; 2) the wild quail's meat presents healthier composition than their farmed counterparts. An analysis of the pectoral muscles of wild and captive common quails (Coturnix coturnix) and domestic quails (Coturnix japonica domestica) was performed. The content of fatty acids (FA), amino acids, total cholesterol, and vitamin E, some basic macro- and microminerals in the pectoral muscles of the 2 species of the genus Coturnix were analyzed. Regarding the quail species influence on meat composition, Japanese Quail (JQ) revealed better lipid composition, characterized by lower saturated FA (SFA; less 3.17 g/100 g of total fatty acids), higher polyunsaturated FA contents (PUFA; more 5.5 g/100 g of total fatty acids) and healthier polyunsaturated FA/saturated FA (P/S) and n-6/n-3 ratios and TI value (1.08, 9.54 and 0.60 vs. 0.76, 12.58, and 0.75, correspondingly). The absence of differences observed on amino acids partial sums and ratios reveals equality between species on protein nutritional quality. On the other hand, Common Quail (CQ) proved to be a better source of copper (0.181 mg/100 g of meat), iron (2.757 mg/100 g of meat), manganese (0.020 mg/100 g of meat), and zinc (0.093 mg/100 g of meat) than JQ. The comparison of farmed and wild specimens within CQ, showed that wild birds presented lower total cholesterol (less 8.32 mg/g of fresh meat) and total PUFA (less 4.26 g/100 g of total fatty acids), and higher n-3 PUFA contents (more 1.53 g/100 g of total fatty acids), which contributed to healthier P/S and n-6/n-3 ratios, but worst PI (1.60, 8.08, and 113.1 vs. 0.76, 12.58, and 100.8, respectively). The wild species revealed higher α-tocopherol content (2.40 vs. 1.49 µg/g of fresh meat. Differences observed on their mineral composition counterbalance each other. Under intensive production system and similar feeding and management conditions, the CQ develops better nutritional qualities than JQ. The comparison of wild and farmed species within CQ reveals more similarities than differences. Quail´s meat presents good nutritional quality and introduces variability to human's diet, which is much valued by consumers.

Cow's Milk in Human Nutrition and the Emergence of Plant-Based Milk Alternatives.

Cow's milk is considered a complete food, providing high-quality protein and essential micronutrients, including vitamins and minerals. For medical reasons or as a lifestyle choice, consumers are replacing cow's milk with plant-based milk alternatives (PBMA); some perceive them as healthier alternatives to cow's milk due to their low saturated fatty acid content and no cholesterol content. However, the nutritional composition of PBMA is quite variable between different types and even within, which makes a comparison with cow's milk a complex issue. Furthermore, the consumption of PBMA has been associated with the development of some diseases in infants and children. Meanwhile, the consumption of cow's milk in human health is a controversial issue since it has been associated with a favorable effect in some diseases (such as obesity, type 2 diabetes, and Alzheimer's) and a negative effect in others (such as prostate cancer risk and Parkinson's disease); while in some diseases, there is no consensus in the cow's milk consumption effect. The aim of this review is to make a nutritional comparison of cow's milk with PBMA and to clarify the potential health issues related to their consumption.

Effect of immunocastration and caponization on fatty acid composition of male chicken meat.

Recently, immunocastration with Improvac (ImmC). has been tested in broilers and a considerable reduction in serum testosterone concentration (reduced by 79% compared to roosters) was observed. The aim of this study was to evaluate the effect of immunocastration on meat fatty acid (FA) composition and its comparison with caponized and intact males (roosters). The study was conducted with 3 experimental groups: control group (roosters), the group of birds submitted to surgical caponization (SurgC), and the group of birds submitted to immunocastration with Improvac. The comparison of breast meat partial FA sums of castrated (SurgC and ImmC) with control birds (roosters) revealed that castrated birds showed significantly higher content of n-3 polyunsaturated fatty acids (n-3 PUFA) than control birds (1.76 vs. 1.46 g/100 g of total FA; superiority of 20.2%), which has contributed to the occurrence of significant differences on both the n-6/n-3 ratio and the atherogenicity index (AI). In contrast, on leg meat portion, castrated birds displayed higher contents of both total saturated and monounsaturated fatty acids (SFA and MUFA, with 2.2 and 4.1% more, respectively) and lower total n-6 PUFA content (8.3% less) than was observed in control birds, which contributed to significant differences in the AI index. On the other hand, the comparison of breast meat portion from SurgC with ImmC showed that immunocastration contributed to lower total SFA and higher total n-6 PUFA, which have contributed to significant differences on both Polyunsaturated/Saturated (P/S) and n-6/n-3 ratios. Whereas, on leg meat portion no significant differences were observed on partial sums and a single difference was observed on the thrombogenicity index. Immunocastration of broilers has contributed to minor changes in the FA profile, but has improved the overall lipid quality indexes in both breast and leg meat portions. Therefore, immunocastration could be applied as an alternative method to caponization without negative consequences in meat FA profile.

Nutritional value of meat lipid fraction from red-legged partridge (Alectoris rufa) obtained from wild and farmed specimens1.

The red-legged partridge (Alectoris rufa) is a feathered game species of great socioeconomic importance in its native range and also in the UK. The aim of this study was to present a detailed comparison of meat's lipid fraction obtained from wild and farm-raised specimens and simultaneously compare the breast and leg meat portions. Meat from wild specimens had a significant (P < 0.05) lower proportion of saturated fatty acid (less 5.1%) and presented better P/S and n-6/n-3 ratios, and atherogenicity index than farm-raised counterparts. The wild specimens presented significant (P < 0.001) higher contents of total vitamin E (8.8 vs. 2.2 µg/g of fresh meat), is for that reason less prone to lipid peroxidation than farm-raised specimens. Meat portions differed significantly (P < 0.05) on total lipid and total cholesterol contents and in all partial sums of fatty acids. The breast was leaner (0.86 vs. 1.47 g/100 g of meat), with lower total cholesterol (37.5 vs. 54.7 mg/100 g of meat), lower saturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid, and n-6 polyunsaturated fatty acid (less 0.27, 0.28, 0.10, and 0.11 g/100 g of fresh meat, correspondingly). Regarding the fatty acid ratios and lipid quality indexes, breast meat presents better n-6/n-3 ratio and atherogenicity and thrombogenicity indexes.

Lipid profile and quality indices of ostrich meat and giblets.

In this study, the lipid profile of 5 different edible tissues (leg, thigh, heart, gizzard, and liver) of ostrich was analyzed. Ostrich edible tissues presented a low fat content (<5 g/100 g wet basis). Gizzard and heart revealed the highest amounts of total cholesterol (1.77 and 1.47 mg/g wet basis, respectively), differing significantly from all other tissues (which averaged 0.95 mg/g wet basis). The main tocochromanol in all tissues was α-tocopherol (10.3 µg/g wet basis in heart and an average of 3.4 µg/g wet basis for all the remaining tissues). All the samples presented a fatty acid profile, dominated by polyunsaturated fatty acids (PUFA) (>38%), namely, linoleic and arachidonic acids. The leg presented simultaneously the highest PUFA/saturated fatty acids (SFA), the lowest n-6/n-3 ratios, and the most favorable lipid quality indices among all tissues in comparison.

Immunocastration as an alternative to caponization: evaluation of its effect on body and bone development and on meat color and composition.

Caponization is associated with some morbidity and mortality, which contributes to important economic losses. This practice is executed without any pain relief (neither anesthesia nor analgesia) and can be painful and without consideration of animal welfare. On the other hand, immunocastration accomplished by Improvac and Bovipriva in pigs and cattle represents a noninvasive procedure, and for that reason is regarded as an alternative with improved animal welfare. This study includes 4 experimental groups consisting of capons, slips, roosters, and birds submitted to the Improvac treatment. The administration of Improvac was associated with a considerable reduction in serum testosterone concentration (reduced by 79% compared to average serum testosterone of roosters). Regarding significant differences among experimental groups, birds from the Improvac group were intermediate between capons and slips with respect to abdominal fat pad weight and yield, breast meat water and protein contents, and femur length. Conversely, color parameters such as lightness, redness, and hue angle for Improvac birds were intermediate between roosters and capons. Thus, immunocastration with Improvac could represent an alternative solution to caponization, with considerable improvements in animal welfare.

Nutritional evaluation of the lipid fraction of Iberian red deer (Cervus elaphus hispanicus) tenderloin.

The meat lipid fraction of psoas major muscle from 20 adult (10 males and 10 females) feral Iberian red deer (Cervus elaphus hispanicus) was characterized by quantification of total fat, total cholesterol, vitamin E and fatty acid (FA) composition, including detailed trans octadecenoate isomers and conjugated linoleic acid (CLA) isomeric profile. The total lipid content revealed a very lean meat (0.99 g/100g of meat), with total cholesterol content averaging 55.6 mg/100g of muscle. The FA profile displayed a very high PUFA level for ruminant meat (30.2g/100g FA). The 18:2 cis-9,trans-11 content was fairly low (0.26% of total FA) compared with other ruminant meats. The comparison of stags and hinds showed more similarities than differences. Nevertheless, hinds displayed superior contents of α-tocopherol and trans MUFA and a better n-6/n-3 ratio than stags.

Nutritional evaluation of the lipid fraction of feral wild boar (Sus scrofa scrofa) meat.

Consumer increasing demand for wild boar meat and scarceness of data on its lipid fraction justified this study. The psoas major muscle collected from 25 feral wild boars was used to quantify the total lipid, total cholesterol, fatty acid (FA) profile, and vitamin E homologues. Intramuscular fat and total cholesterol contents averaged 4.64 g/100g of meat and 56.9 mg/100g of meat, respectively. No differences were found in FA composition between groups, except for 20:5n-3 that was higher in youngsters. All groups presented small concentrations of rumenic acid in meat (CLA; 0.24% of total FA). FA profile showed considerable resemblance with pork, while the vitamin E profile is marked by high concentrations of both alpha- (17.4 ± 3.3 µg/g meat) and gamma-tocopherols (2.6 ± 1.3 µg/g meat) and by the presence of other vitamin E homologues not previously reported in wild boar meat.

Fatty acid composition, conjugated linoleic acid isomers and cholesterol in beef from crossbred bullocks intensively produced and from Alentejana purebred bullocks reared according to Carnalentejana-PDO specifications.

The purpose of this study was to characterise and compare the nutritional value of Portuguese Carnalentejana-PDO beef, obtained from Alentejana purebred bullocks reared in a semi-extensive system, with the meat from Alentejana×Charolais crossbred bullocks produced in a conventional intensive concentrate-based system. In addition, seasonal changes in Carnalentejana-PDO beef quality were assessed, by analysing meat samples from animals slaughtered in early autumn and late spring. The results showed that beef-PDO has different intramuscular fat characteristics in comparison with meat from crossbred bullocks fed intensively with concentrate. However, the finishing period of Alentejana purebred bullocks with concentrate seems to attenuate most of the typical grass-fed characteristics of meat fat. Nevertheless, from a human nutrition perspective, Carnalentejana-PDO beef seems to be healthier than that from intensively reared animals since it has a lower n-6/n-3 ratio, although always above the recommended guidelines for human diet, and higher proportions of c9,t11 conjugated linoleic acid (CLA) isomer and total CLA relative to saturated fatty acids plus total cholesterol (CLA/SFA+CHR). Furthermore, no seasonal variation in the nutritional quality of beef-PDO was apparent. Taken together, the data indicate that Carnalentejana-PDO beef is of greater nutritional value than intensively produced beef from crossbred bullocks throughout the year.