Wyniki wyszukiwania - AGRO

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Milk fat in human nutrition. Studies in dairy cows with special reference to CLA

100%

Haug A., Taugbol O., Olsen E. S., Biong A. S., Harstad O. M.

Animal Science Papers and Reports

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2004

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tom 22

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nr 3

2

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Evaluation of physical properties of selected vegetable oils obtained by cold pressing

75%

Kachel-Jakubowska M., Sujak A.

Acta Agrophysica

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2016

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tom 23

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nr 4

The aim of this work was to evaluate the physical properties of oils from winter rape, pumpkin and grape seeds in order to assess their potential as a source of functional oils. Seeds were analysed for water content, protein and fat. All the seeds met minimum requirements for technological quality. The effect of cold oil extraction on chemical compounds was studied in oils pressed from the above seeds. The properties of the oils were compared based on the lipid profiles, content of carotenoids, chlorophylls and tocopherols. The oxidation stability of the oils was estimated through the determination of the acid number, peroxide number and oxidation induction time.

3

Effect of dietary linseed and rapeseed supplementation on fatty acids profiles in the ostriches. Part 2. Fat

75%

Polawska E., Jozwik A., Wojcik A., Strzalkowska N., Pierzchala M., Tolik D., Poltorak A., Hoffman L. C.

Animal Science Papers and Reports

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2013

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tom 31

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nr 4

The aim of the study was to determine the effect of linseed and rapeseed dietary supplementation on the fatty acids profiles of two ostrich fat depots: breast and subcutaneous (above the leg). The study was carried out on 40 ostriches raised in five groups – control (C) or with 4% (L4) or 8% (L8) linseed, or 5% (R5) or 10% (R10) rapeseed in the diet, from hatching to 12 months of age. Fat samples of breast (BF) and leg fat (LF) were taken for fatty acids analysis. Generally ostrich fat has high contents of PUFA (BF – 23.9, LF – 20.2 g/100 g FAME), especially linoleic acid (BF – 16.4, LF – 12.5 g/100 g FAME) and linolenic acid (BF – 5.7 and LF – 6.2 g/100 g FAME). Ostrich BF had a higher content of n-6 FA and total PUFA and lower n-3 FA than the LF. Both fat depots had desired PUFA/SFA ratios above 0.4, but not desirable n-6/n-3 ratios. BF had significantly higher (0.69)PUFA/SFA ratio than LF (0.55). Both L4 and L8 caused higher total PUFA content (27.8, 25.6 g/100 g FAME, respectively) and higher PUFA/SFA ratios (0.74, 0.75, respectively) and lower n-6/n-3 ratios (1.5, 1.8, respectively) compared to C. The rapeseed supplementation decreased the LA content in ostrich fats (R5- 14.1, R10-13.4g/100g FAME), causing a lower n-6/n-3 (4.1, 4.6, respectively) ratio compared to C (6.1). The supplementation of ostrich diets with linseed improved the nutritional value of ostrich fat by increasing the n-3 FA, total PUFA content and PUFA/SFA ratio. Although the leg fat had a lower PUFA content, both depots of ostrich fats can be recommended as valuable ingredients for value-added meat products fit for human consumption.

4

Serum lipids and lipoprotein metabolism

75%

Gustafsson A.

Żywienie Człowieka i Metabolizm

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1990

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tom 17

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nr 4

Rozwojowi przedwczesnych chorób układu krążenia, takich jak zawał mięśnia sercowego, często towarzyszą zaburzenia w metabolizmie lipidów, szczególnie hipertrójglicerydemia i dyslipoproteinemia. Praca ta zaznajamia ze stosowaną nomenklaturą i omawia kolejne etapy w metabolizmie lipidów i lipoprotein w zdrowiu i chorobie.

5

Fatty acids composition in storage fat of export slaughter horses

75%

Pietrzak-Fiecko R., Smoczynski S. S.

Polish Journal of Natural Sciences

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2011

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tom 26

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nr 2

The aim of the study was to evaluate the fatty acids composition of storage fat of slaughter horses. Samples of cervical and peri-intestinal fat taken from horses of different genders and weights in a slaughterhouse were used as the study material. The fat was esterified by the method described by Peisker. Separation and analysis of the fatty acids was conducted by gas chromatography with a flame ionisation detector. The samples were found to contain fatty acids with chains of 14 to 20 carbon atoms, mainly palmitic, myristic, oleinic, palmitoleic and linolenic acids. Small differences were found between groups of horses classed by body weight. The experiment confirmed that the composition of horse fat in terms of mono- and polyunsaturated acid content is interesting from a nutritional point of view. Cervical fat contained average 49% of monounsaturated fatty acids and polyunsaturated fatty acids in horses in mass to 550 kg and mass above 550 kg 12.57% and 10.79%, respectively.

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Changes in cow’s milk composition and physical properties during the uninterrupted milking process

75%

Dymnicki E., Golebiewski M., Wojcik A., Puppel K., Kuczynska B., Sosin-Bzducha E., Szulc T.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

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2015

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tom 54[1]

Changes in cow’s milk composition and physical properties during the uninterrupted milking process. The chemical composition of milk determines the nutritional value and technological properties of milk and dairy products. Many studies have been performed on the chemical composition of milk, including fatty acid and protein profile, however a limited number of investigations have determined the changes in chemical composition of the milk during the milking process. Experiment were designed to study changes in milk chemical composition (i.e. fat, protein, casein, lactose, urea, citric acid, Total Solids (TS), Solids-Non-Fat (SNF), free fatty acids (FFA) as well as acidity, density, freezing point and somatic cell score) during the uninterrupted milking. Fifty two (455 samples) cows of 3 different breeds; with daily production 5-12 kg; were sampled during interrupted milking process. Representative sample were collected from each kg of milked liquid. There were significant (P≤0.01) changes in fat, FFA, lactose, TS and density of milk during milking. The concentration of fat, FFA, and TS shown increasing tendency with the course of milking, however, lactose and density presented opposite trends. Therefore, obtaining the whole quantity of milk from udder during the milking process, beside shaping the health status, is an indispensable step to produce milk of the highest quality in terms of its nutritional and technological value.

7

The effect of herbs on the share of abdominal fat and its fatty acid profile in broiler chickens

75%

Maslanko W., Pisarski R. K.

Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica

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2009

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tom 27

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nr 3

28-34

8

Effect of goats nutrition on milk yield, its chemical composition and fatty acid profile of fat

75%

Klebaniuk R., Kowalczuk E., Kochman G., Patkowski K., Lechtanska M.

Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica

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2008

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tom 26

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nr 4

1-9

9

Cholesterol content and fatty acid composition of two fat depots from slaughter ostriches [Struthio camelus] aged 14 months

75%

Horbanczuk J. O., Malecki I., Cooper R. G., Jozwik A., Klewiec J., Krzyzewski J., Khalifa H., Chylinski W., Wojcik A., Kawka M.

Animal Science Papers and Reports

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2004

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tom 22

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nr 2

The cholesterol content differed (P<0.05) between breast (49.5 mg/100 g) and back (74.3 mg/100 g) fat. Differences (P<0.05) in individual fatty acids were found especially for arachidonic acid (20:4).High contents of 18:2, 18:3 and 20:4 from both depots suggest, that ostrich fat could be a source of essential fatty acids in human and animal diets. The influence of various factors and especially feeding regimen on quantity and quality of ostrich fat should further be investigated.

10

Effect of cryogenic-ventilation freezing on the quality of pork during cold storage

75%

Kondratowicz J., Bak T., Denaburski J.

Polish Journal of Food and Nutrition Sciences

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2003

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tom 12/53

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nr 1

The experiment was conducted on samples of the dorsal muscle (musculus longissimus dorsi), taken from 60 carcasses of fattening pigs with average live weight of ca. 110 kg, characterized by meat of normal quality. A total of 120 samples, each weighing ca. 500 g, were collected. They were divided into two groups and frozen according to a cryogenic-ventilation method (60 samples) and a ventilation method (60 samples). After 2 weeks, 6, 12 and 18 months of storage at a temperature of 245 K (-28°C), the samples were taken for laboratory analyses. It was confirmed that freezing of portioned pork according to the cryogenic-ventilation method allows prevention of excessive raw material loss during chilling, storing and thawing. After two weeks of cold storage, pork frozen in the cryogenic-ventilation system was characterized by higher pH, a slightly darker colour and better water-holding capacity than pork frozen in the ventilation system. During a long period of cold storage its pH decreased, the colour became lighter and the water-holding capacity decreased to a lower extent than in the samples frozen according to the ventilation method. An analysis of hydrolytic and oxidative changes in intramuscular lipids confirms that pork may be stored up to 18 months regardless of the freezing method employed.

11

Validation of two new total body electrical conductivity (TOBEC) instruments for estimating body composition of live northern red-backed voles Clethrionomys rutilus

75%

Zuercher G. L., Roby D. D., Rexstad E. A.

Acta Theriologica

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1997

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tom 42

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nr 4

Total body electrical conductivity (TOBEC) is a method for non-destructively estimating body composition. We sought to monitor seasonal changes in total body fat in northern red-backed voles Clethrionomys rutilus (Pallas, 1779), a microtine (10-45 g). We validated two new TOBEC instruments: the SA-3000 by EM-SCAN Inc. and the ACAN-2 by Jagmar Inc. Both instruments explained 94% of the variation in lean body mass and total body water. However, accuracy of fat estimates generated from lean mass predictions was poor for both instruments (± > 100%). Two instrument-specific multiple regression models and a TOBEC-free multiple regression model were used to estimate total body fat. All three improved the ability to predict total body fat in C, rutilus. These two TOBEC instruments can not be used to measure changes in total body fat of individual C. rutilus due to the small amount of fat reserves and lack of seasonal variation.

12

Improvement of fatty acid profiles in sheep milk

75%

Szumacher-Strabel M., Potkanski A., Kowalczyk J., Cieslak A., Czauderna M.

Annals of Animal Science. Supplement

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2003

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nr 2

13

Malondialdehyde as an indicator of the rancidity of fat used to enrich feed concentrates

75%

Zdunczyk Z., Wroblewska M., Juskiewicz J., Brzuzan L., Jankowski J.

Natural Sciences

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2000

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tom 05

14

Polychlorinated biphenyls in fat of wild-boars from different regions of North-Eastern Poland - short communication

75%

Zasadowski A., Barski D., Spodniewska A., Wysocki A.

Polish Journal of Food and Nutrition Sciences

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2003

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tom 12/53

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nr 1

This paper presents the results of studies on the content of polychlorinated biphenyls (PCB's) in the fat of wild-boars shot in 10 selected areas of north-eastern Poland. All examined fat samples contained polychlorinated biphenyls. The mean level of PCB's in fat samples collected from wild-boars was 5.1 µg/kg. The highest mean levels of PCB's were noted in wild-boars from the Supraśl and Miłomłyn area. The presented data reveal that the levels of polychlorinated biphenyls were much lower than tolerated values for nutritive products, and at present there are no hygienic and toxicologic reservations. These studies illustrate the exposure of selected animal species and indirectly humans to these xenobiotics in north-eastern Poland.

15

The effects of different amounts and types of fat on the extent of C18 unsaturated fatty acid hydrogenation in the rumen of sheep

75%

Cieslak A., Szumacher-Strabel M., Potkanski A., Kowalczyk J., Czauderna M.

Journal of Animal and Feed Sciences. Supplement

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2001

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tom 10

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nr 2

16

Regulation of plasma leptin concentration by dietary fat in rats

75%

Przepiorka M., Gromadzka-Ostrowska J., Koszela-Piotrowska I.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr 4

The aim of the study was to investigate the effect of different dietary fats (sunflower oil, fish oil, lard) and their level in a diet (10% and 20% wt/wt), as well as different time of experimental diets administration (3 or 6 weeks) on plasma leptin level in Wistar rats. The type of dietary fat influenced significantly the plasma leptin concentration which was higher in groups receiving sunflower oil in a diet and lower in fish oil groups. There was a positive correlation between plasma leptin level and PUFA intake (r=0.371, p<0.003) and linoleic acid intake and its plasma level (r=0.462, p<0.0002 and r=0.381, p<0.005, respectively) as well as a negative correlation between plasma leptin and intake of docosahexaenoic acid and its plasma level (r=-0.360, p<0.004 and r=-0.360, p<0.008, respectively). There was no effect of the level of fat in a diet and time of experimental diets administration on plasma leptin, except of fish oil groups, where the concentration of the hormone decreased with an increasing level of this fat in a diet. It can be concluded that a change in the composition of dietary fatty acids can alter leptin production in adipose tissue.

17

Evaluation of the effect of the substitution of fat for pea cellulose on the water binding state in sausage forcemeat

75%

Baranowska H. M., Dolata W., Piotrowska E., Piatek M.

Acta Agrophysica

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2003

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tom 02

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nr 2[96]

18

An improved method for derivatization of fatty acids for liquid chromatography

75%

Czauderna M., Kowalczyk J., Chojecki G.

Journal of Animal and Feed Sciences. Supplement

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2001

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tom 10

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nr 2

19

Meat quality of turkeys fed diets supplemented with fats of different peroxide values

75%

Karpinska M., Jankowski J., Zdunczyk Z., Borowski J., Juskiewicz J., Koncicki A.

Polish Journal of Food and Nutrition Sciences

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2001

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tom 10

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nr 2

The experiment was carried out on 24 turkeys fed for 16 weeks with standard feed diets supplemented with oxidised fat with peroxide values below 5, 50, 100 and 150 meq Cb/kg of fat in groups I, II, III and IV, respetively. The fat (rapeseed oil and poultry fat in 2:1 ratio) was oxidised in controlled conditions and supplemented to feed diets in amounts from 2 to 5% in the subsequent, 4-week, turkey fattening periods. Each group was then divided into two subgroups. One of them wasted with a mix supplemented with antioxidant Hadox dry preparation (0.125 g/kg of fat) containing butylhydroxyanisole and ethoxyquine. Bird slaughter analysis was completed and breast muscles were sampled for meat quality analysis. In the breast muscles the following parameters were determined: pH value, basic chemical composition, the concentration of malondialdehyde (MDA) and in the muscle fat the fatty acid composition was analysed. The muscles underwent sensory evaluation with the use of the flavour profile method immediately after treatment in convection and steam furnace. The application of oxidised fat in the turkey feed mixture significantly decreased the bird body weight without degrading the carcass quality (except the increase in the amount of paraintestinal fat). The presence of the oxidised fat in the feed had an insignificant effect on the concentration of the unsaturated fatty acids in the breast muscle fat, however, it resulted in the increase in MDA and undesirable meat flavour profile changes. Additionally, supplementing the feed with Hadox dry antioxidant did not influence the results of turkey fattening and carcass quality, however, it decreased the concentration of MDA in the analysed muscles and reduced the intensity of the undesirable sensory properties.

20

Evaluation of sensory quality of Bologna - type sausage with various levels of fat substitution

75%

Olkiewicz M., Kostyra E., Adamik A.

Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego

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1998

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tom 35

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nr 1

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