Wyniki wyszukiwania

1

The influence of powdered rosemary on the quality of fish oil during storage

100%

Glowacz A., Wielesik B., Kolodziejska I.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

2

Evaluation of the chemical composition of fish oil: a by-product from fish processing plants

100%

Dobrzanski Z., Bykowski P., Iwaniuk Z., Usydus Z., Gorecka H., Trziszka T.

Bulletin of the Sea Fisheries Institute

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2002

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nr 1

3

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The effect of diets supplemented with fish broth and fish oil on the health of weaners

84%

Bakula T., Lis Ł., Iwaniuk Z., Ordyński Z.

Polish Journal of Veterinary Sciences

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2011

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tom 14

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nr 2

The aim of this study was to determine the effect of fish-based feed materials, as a source of readily available protein contained in fish broth and essential polyunsaturated fatty acids (PUFAs) found in fish oil, on the health of piglets and rearing results. The experiment was conducted on a commercial pig fattening farm. The study involved a total of 80 weaners with an approximate body weight of 15 kg. The experiment was carried out over a period of 40 days. Feed samples were subjected to laboratory analyses. Blood samples were collected from experimental group animals to determine serum biochemical and immunological parameters. The body weight gains of weaners, mortality rates and average feed intake per animal were calculated for the entire experimental period. The addition of fish broth and fish oil significantly improved the n3:n6 fatty acid ratio in diets. The presence of EPA and DHA in the experimental diet could have had a positive health effect on piglets, comparable with that exerted by therapeutic doses of zinc often administered to pigs of this age group. During the experiment, feed conversion ratio (FCR) gain was considerably reduced in the experimental group, with similar daily gains in the control and experimental group.

4

Effect of fish oil and high or low linolenic acid linseed or rapeseed on fatty acid composition of cow's milk

84%

Osieglowski S., Strzelecki J. A., Zymon M., Kowalczyk J.

Annals of Animal Science

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2007

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tom 07

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nr 1

5

Waste fish oil as an alternative carbon source in microbial oil production by Yarrowia lipolytica yeast

84%

Fabiszewska A., Zieniuk B., Mazurczak-Zieniuk P., Woloszynowska M., Nowak D.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2019

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tom 599

6

Proba enzymatycznego przeestryfikowania mieszanek olejow rzepakowego i rybiego o zroznicowanym poziomie kwasow tluszczowych polienowych oraz ocena uzyskanych produktow

84%

Ptasznik S., Jerzewska M., Ropelewska M.

Rośliny Oleiste - Oilseed Crops

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2004

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tom 25

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nr 1

203-212

7

Meat quality of rabbits fed a diet supplemented with fish oil and antioxidant

84%

Kowalska D., Bielanski P.

Animal Science Papers and Reports

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2009

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tom 27

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nr 2

139-148

The aim of the study was to determine the relative percentage of individual fatty acids and cholesterol content in the muscles of the rabbit hind leg as well as to estimate the efficiency of transfer of fatty acids from feed to tissue as affected by supplementation the diet with fish oil and vitamin E.Three groups of New Zealand White rabbits were used (one control and two experimental) with 40 animals per group. The animals of group I (control) were fed complete standard pelleted diet, of group II – control diet supplemented with 3% fish oil and those of group III – control diet with 3% fish oil and vitamin E. The content of the latter was increased by 100% as related to control (i.e.with 50 mg for 100 mg control diet). Fish oil introduced into rabbit diet had a beneficial effect on the composition of lipid fraction of meat. Relative share of n-3 PUFA increased and the decrease in the n-6/n-3 PUFA ratio occurred, both being beneficial from the dietetic point of view. A reduction (P≤0.05) of cholesterol content was shown in meat of animals from groups II and III. Fish oil made the fat of freeze-stored (-8°C for 14 or 90 days) meat slightly more susceptible to oxidation, but the vitamin E supplement prevented from that process. The study confirmed that it is beneficial to add dietary antioxidants to rabbit feed containing fats rich in UFA. The fish oil supplement had a beneficial effect on reducing carcass fatness and improving the juiciness and tenderness of rabbit meat.

8

Effect of dietary fish oil supplement on rearing performance of young rabbits and quality of their meat

84%

Kowalska D., Bielanski P.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

|

nr 3[A]

The aim of the study was to determine the effect of essential unsaturated fatty acids (EUFA) in fish oil supplemented to doe diets on rearing performance of young rabbits and quality of their meat obtained at the end of growth at 90 days of age. Feeding a pelleted mixture containing 4% fish oil had a varying effect on rearing performance of young rabbits. It enabled better weight gains to be obtained at 21 and 35 days of age while having no effect on higher final weight on the day of slaughter. The fish oil supplement changed the fatty acid profile of intramuscular fat, increasing the level of n-3 PUFA, especially EPA and DHA acids, but this was paralleled by poorer sensory quality of meat.

9

Effect of dietary fish and rapeseed oils on sensory and physicochemical characteristics of pig M.longissimus dorsi and fatty acid composition

84%

Kolacz R., Korniewicz A., Dobrzanski Z., Bykowski P., Kolacz D., Korniewicz D.

Journal of Animal and Feed Sciences

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2004

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tom 13

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nr 1

10

The use of fish oil obtained as a by-product in canned fish production in fattening pig nutrition

84%

Bakula T., Gajecki M., Apoznanski J., Obremski K., Skorska-Wyszynska E.

Advances in Agricultural Sciences

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2002

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tom 08

|

nr 1

11

The utilization of waste and raw materials contained in wastewater from the fish processing industry

84%

Usydus Z., Bykowski P. J.

Bulletin of the Sea Fisheries Institute

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1998

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nr 1

12

Effects of fish oil-enrichment of spreadable fats on their quality and nutritional value

84%

Kolanowski W., Swiderski F., Lis E., Berger S.

Polish Journal of Food and Nutrition Sciences

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2001

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tom 10

|

nr 4

The aim of this study was to establish sensory and nutritionally acceptable enrichment level of low calories spreadable fats (soft margarine and mix of butter and vegetable oil) with omega-3 eicosapenta- and docosahexaenoic acids (EPA, DHA) by addition offish oil preparations (ROPUFA - 30% EPA, DHA and MARITEX - 10%), and evaluation of enriched spreads stability (sensory and chemical) during storage. It was shown that tested spreadable fats might be enriched up to 1% EPA, DHA (i.e. 3% ROPUFA, 8% MARITEX), that had no significant influence on sensory acceptability. Both used fish oils exerted similar influence on fats quality. Enriched mix of butter and vegetable oil and margarine may be stored up to 3 and 9 weeks respectively without significant decrease of quality. Peroxide value and acid numbers were not much affected by enrichment and storage. Daily portion (25-30 g/day) of spreadable fats enriched on level established in the study may provide 0.2-0.3 g EPA, DHA significantly increasing long chain omega-3s amount in the diet above those eaten normally.

13

The influence of dietary palm olein, fish oil and lard on egg yolk and plasma lipid composition, and performances of laying hens

67%

Hodzic A., Hamamdzic M., Gagic A., Mihaljevic M., Vegara M., Krnic J., Pasic Juhas E.

Polish Journal of Veterinary Sciences

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2008

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tom 11

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nr 1

1-7

The influence of dietary palm olein, in comparison to fish oil and lard, on lipid levels in egg yolk and blood plasma, the fatty acid composition of egg yolk, and various production parameters were studied. Brown Lohman laying hens (n=45) were randomly assigned into three groups of 15 birds, and treated with experimental diets with either 3% palm olein (PO), fish oil (FO) or lard (L) for 6 weeks. At the end of the experiment, feed consumption was significantly lower for hens fed the PO diet, except week 6 of the experiment. The concentration of plasma triglycerides was increased by all experimental diets, whereas there were no significant increases of plasma total lipid and total cholesterol concentrations only in the PO group. For yolk lipids a decrease in triglycerides in the FO and L groups was observed, while total cholesterol and total lipid were significantly decreased in the PO group. Feeding with the PO diet resulted in the lowest concentrations of palmitic, stearic and linoleic acid, as well as in the highest concentration of monounsaturated oleic acid in the yolk total lipid. It was concluded that the composition of yolk lipids did not closely match the concentrations of lipids observed in experimental diets or plasma. Based on the current work it seems that the PO diet modulates egg yolk lipid content best.

14

Mozliwosci zastosowania tranu do chleba zytniego w celu zwiekszenia jego wartosci odzywczej

67%

Rutkowska J., Sinkiewicz I., Sionek B., Sadowska A.

Bromatologia i Chemia Toksykologiczna

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2009

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tom 42

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nr 3

309-313

15

Ocena jakosci zywieniowej suplementow dlugolancuchowych wielonienasyconych kwasow tluszczowych omega-3 obecnych na polskim rynku farmaceutycznym

67%

Kolanowski W., Mowinska W.

Bromatologia i Chemia Toksykologiczna

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2006

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tom 39

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nr 2

155-164

16

The influence of fish-mineral concentrate on the level of selected physiological parameters in blood of finishing pigs

67%

Dobrzanski Z., Usydus Z., Korniewicz A., Kolacz R., Pogoda-Sewerniak K.

Electronic Journal of Polish Agricultural Universities. Series Veterinary Medicine

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2005

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tom 08

|

nr 3

17

Fatty acid composition in cerebral cortex, hippocampus and cerebellum in adult rats receiving salmon oil for 6 months

67%

Firlag M., Komaszewski M., Ostaszewski P., Balasinska B.

Journal of Pre-Clinical and Clinical Research

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2014

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tom 08

|

nr 1

18

Effects of dietary fish oil on NF kappa B gene expression and related signaling in spleen of chickens stimulated with lipopolysaccharide

67%

Yang X., He X., Zhang B., Yang Y., Yuan J., Guo Y.

Journal of Animal and Feed Sciences

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2011

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tom 20

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nr 2

The study was conducted to investigate the effects of fish oil and maize oil on nuclear factor kappa B (NFκB) gene expression and the downstream pathways of intracellular signaling in spleen of chickens after lipopolysaccharide (LPS) stimulation. Two hundred eighty eight chickens were assigned in a 2×2 factorial design. Factors were dietary fat type (4.5% maize oil or 4.5% fish oil) and immunological stimulation (LPS or saline). LPS increased levels of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and arachidonic acid (AA) of spleen in chickens after the second LPS stimulation on 28 d of age. Fish oil alleviated the increase of EPA and DHA in spleen of chickens after LPS stimulation at 27 d of age. Fish oil supplementation decreased prostaglandin 2 (PGE2) production and the activity of cyclooxygenase 2 (COX2) after LPS stimulation. LPS stimulation increased the activity of phospholipase C (PLC) in spleen of chickens. And fish oil inhibited activity of PLC in spleen of chickens stimulated by LPS. Meanwhile fish oil decreased the production of inositol triphosphate (IP3) in spleen of chickens stimulated by LPS. Fish oil alleviated the mRNA abundance elevation of nuclear factor kappa B (NFκB) after LPS stimulation. These results showed that fish oil down-regulated the production of IP3 and PGE2 through inhibiting the activity of PLC and COX2 in spleen of chickens, respectively. The results of NFκB gene expression suggested fish oil might alleviate immune stress at the level of transcription.

19

The effects of fish oil microcapsules on quality of potato dish

67%

Domiszewski Z., Bienkiewicz G., Tarnowiecka-Kuca A., Zywicki S., Tokarczyk G., Krawczynska W., Hrebien-Filisinska A., Rogalewska M., Synowiec E., Laskowska A.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2013

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tom 16

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nr 2

20

Impact of contrasting fish oil concentrations in the diet on ovine embryo development in vivo and of corresponding diet-specific derivative sera during in vitro culture

67%

McEvoy T. G., Onal A. G., Speake B. K., Robinson J. J.

Journal of Animal and Feed Sciences

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2012

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tom 21

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nr 1

In the first of two experiments, numbers of ovulations and day 5 embryo yields were unaffected by fish oil (0, 3 or 6% w/w) in ewe diets; oestradiol concentrations and numbers of large ovarian follicles were increased. Fish oil tended to suppress embryo development and limit blastocyst diameter and cell number but not protein synthesis. In the second experiment IVF-derived embryos were cultured in medium supplemented with foetal calf serum (FCS) or, as in vitro equivalents to Experiment 1, serum from ewes fed rations supplemented with 0 (C), 3 (3F) or 6 (6F)% fish oil. Cleavage rates were not affected by serum source. More Grade 1 to 1.5 blastocysts were produced when using 3F serum (32% of blastocysts) than with C (27%; ns) or 6F (16%; P<0.05) or FCS (10%; P<0.005). It is suggested that at less than 3% inclusion in the diet of ewes, there may be beneficial effects of fish oil fatty acids on embryo production in vivo and of the corresponding ewe serum during in vitro culture. Higher concentrations are counter-productive.

Ograniczanie wyników

The influence of powdered rosemary on the quality of fish oil during storage

Evaluation of the chemical composition of fish oil: a by-product from fish processing plants

The effect of diets supplemented with fish broth and fish oil on the health of weaners

Effect of fish oil and high or low linolenic acid linseed or rapeseed on fatty acid composition of cow's milk

Waste fish oil as an alternative carbon source in microbial oil production by Yarrowia lipolytica yeast

Proba enzymatycznego przeestryfikowania mieszanek olejow rzepakowego i rybiego o zroznicowanym poziomie kwasow tluszczowych polienowych oraz ocena uzyskanych produktow

Meat quality of rabbits fed a diet supplemented with fish oil and antioxidant