2 research outputs found

    Efecto de la substitución de grasa por aceite de oliva en las propiedades físico-químicas, ácidos grasos y contenido de colesterol y tocoferol de pâté

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    The present study investigates the effects of olive oil when used as back fat replacers on the physico-chemical properties, fatty acids, cholesterol and α-tocopherol content of pâté. The replacement of back fat by olive oil at 50 and 100% did not affect the moisture, fat or protein contents, while it increased yellowness. According to texture parameters, reformulated pâté presented lower values for hardness, cohesiveness, gumminess and chewiness. The use of olive oil significantly (P<0.05) affected the fatty acid content. The amount of MUFA increased, while the content of SFA and PUFA decreased as the back fat was replaced by olive oil. The replacement of fat resulted in an improvement in all nutritional indexes. Atherogenic and thrombogenic indexes decreased while the h/H ratio increased with fat replacement. At the same time, the content of α-tocopherol increased and the amount of cholesterol decreased with the addition of olive oil. Therefore, olive oil provides pâté with high levels of C18:1n9c and MUFA, natural antioxidants such as α-tocopherol and reduces cholesterol levels. As a general conclusion, the replacement of back fat by olive oil allows us to obtain a healthier product.Este estudio se realizó para investigar el efecto del aceite de oliva como substituto de grasa dorsal sobre las propiedades físico-químicas, ácidos grasos y contenido en colesterol y α-tocoferol de pâté. La substitución de la grasa dorsal por aceite de oliva al 50% y al 100% no afectó al contenido de humedad, grasa y proteína, mientras que incrementó la intensidad de color amarillo. Con respecto a los parámetros de textura, el pâté reformulado presentó una menor dureza, cohesividad, gomosidad y masticabilidad. El uso de aceite de oliva también afectó significativamente al perfil de los ácidos grasos. El contenido de ácidos grasos monoinsaturados incrementó, mientras que el contenido de ácidos grasos saturados y poliinsaturados disminuyó a medida que la grasa dorsal fue reemplazada por aceite de oliva. El reemplazo de la grasa de cerdo mejoró todos los índices nutricionales, disminuyendo los índices aterogénico y trombogénico mientras que aumento el ratio h/H. A su vez, el contenido en α-tocoferol incrementó y la cantidad de colesterol disminuyó con la adición de aceite de oliva. Por tanto, el uso de aceite de oliva nos proporciona un pâté con altos niveles de C18:1n9c y ácidos grasos monoinsaturados, antioxidantes naturales como α-tocoferol y una menor cantidad de colesterol. Como conclusión general, el reemplazo de grasa por aceite de oliva nos permite obtener un producto más saludable.The authors are grateful to The Xunta de Galicia (The Regional Government) (Project FEADER 2012/85) for financial supportinfo:eu-repo/semantics/publishedVersio

    Addition of palm oil to diet on serum lipid profile and seminal quality of buffaloes (Bubalus bubalis)

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    The study aimed to investigate the effect of dietary supplementation with palm oil on serum lipid profile, the seminal characteristics of buffaloes (Bubalus bubalis) and the correlations between them. Twelve bulls were divided into Group CONT (n = 5) or Group OIL (n = 7). Animals in both groups were fed with isoproteic diets composed of corn silage and concentrated (ground corn, wheat bran and urea), with 50% forage/concentrate ratio, during 130 days (Periods 1 and 2). Palm oil (2%DM) was added to diet offered to Group OIL. Semen and blood samples were collected every two weeks. Increased serum levels of cholesterol, HDL and total lipids were observed for Group OIL, while the period influenced on cholesterol, LDL, total lipids and VLDL (P<0,05). Treatment decreased gross motility (P<0.05) and slightly reduced sperm membrane integrity (P<0.05) in animals of Group OIL. There were significant correlations between triglycerides and minor defects (r=-0.412, P=0.006), LDL and total defects (r=-0.333, P=0.030), total lipids and minor defects (r=-0.366, P=0.017), VLDL and spermatic viability (r=0.381, P=0.012), and total lipids and totals defects (r=-0.309, P=0.046), highlighting positive effects of higher lipid serum levels on sperm morphology and viability. The incorporation of palm oil in the diet altered the serum lipid profile, but it showed no positive effect on seminal parameters related to the potential of bull fertility.O estudo visou investigar o efeito da suplementação dietética com óleo de palma sobre o perfil sérico lipídico e as características seminais de touros bubalinos (Bubalus bubalis), bem como suas correlações. Doze touros foram alocados no Grupo CONT (n=5) ou Grupo ÓLEO (n=7) e receberam alimentação isoproteica composta por silagem de milho e concentrado (milho triturado, farelo de trigo e ureia), com proporção volumoso/concentrado de 50%, durante 130 dias (Períodos 1 e 2). Diferencialmente, óleo de palma foi adicionado ao concentrado (2% MS) do Grupo ÓLEO. Sêmen e sangue foram colhidos quinzenalmente. Houve aumento nas concentrações séricas de colesterol, HDL e lipídios totais nos animais do Grupo ÓLEO, enquanto o período influenciou nas taxas de colesterol, LDL, lipídios totais e VLDL (P<0,05). Houve decréscimo no turbilhonamento e discreta redução na integridade de membranas nos animais do Grupo ÓLEO (P<0,05). Correlações significativas foram encontradas entre triglicerídeos e defeitos menores (r=-0,412; P=0,006), LDL e defeitos totais (r=-0,333; P=0,030), lipídios totais e defeitos menores (r=-0.366; P= 0,017), lipídios totais e defeitos totais (r=-0.309; P= 0,046), e VLDL e viabilidade espermática (r=0,381; P=0,012), apontando efeitos positivos da maior lipidemia na morfologia e na viabilidade espermática. O uso de óleo de palma alterou o perfil lipídico sérico, mas não favoreceu per se os parâmetros seminais relacionados com o potencial de fertilidade dos touros
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