Essential fatty acids composition and oxidative stability of frozen minced carp meat

This study aimed to introduce minced common carp (Cyprinus caprio L.) meat as a nutritional valuable by-product from carp filleting. This research was focused on fatty acid composition and considered its sensitivity to oxidation during frozen storage (-20 degrees C). Additionally, copper chloride was used to magnify possible oxidation reactions. A better understanding of minced carp meat quality and deterioration during frozen storage could help to promote the usage of this underestimated by-product. The utilization of this by-product for human consumption could be a useful way to increase the carp aquaculture economy and sustainability. The fatty acid profile showed a favorable content of essential fatty acids, as well as a beneficial ratio of omega-3/omega-6 polyunsaturated fatty acids. Furthermore, during 4 months of frozen storage (-20 degrees C), no significant changes were detected in fatty acid composition. Negligible changes were observed in the oxidation of lipids and proteins. The nutritional value and storage stability of minced carp meat was shown

Deficiency of a Niemann-Pick, Type C1-related Protein in Toxoplasma Is Associated with Multiple Lipidoses and Increased Pathogenicity

Several proteins that play key roles in cholesterol synthesis, regulation, trafficking and signaling are united by sharing the phylogenetically conserved ‘sterol-sensing domain’ (SSD). The intracellular parasite Toxoplasma possesses at least one gene coding for a protein containing the canonical SSD. We investigated the role of this protein to provide information on lipid regulatory mechanisms in the parasite. The protein sequence predicts an uncharacterized Niemann-Pick, type C1-related protein (NPC1) with significant identity to human NPC1, and it contains many residues implicated in human NPC disease. We named this NPC1-related protein, TgNCR1. Mammalian NPC1 localizes to endo-lysosomes and promotes the movement of sterols and sphingolipids across the membranes of these organelles. Miscoding patient mutations in NPC1 cause overloading of these lipids in endo-lysosomes. TgNCR1, however, lacks endosomal targeting signals, and localizes to flattened vesicles beneath the plasma membrane of Toxoplasma. When expressed in mammalian NPC1 mutant cells and properly addressed to endo-lysosomes, TgNCR1 restores cholesterol and GM1 clearance from these organelles. To clarify the role of TgNCR1 in the parasite, we genetically disrupted NCR1; mutant parasites were viable. Quantitative lipidomic analyses on the ΔNCR1 strain reveal normal cholesterol levels but an overaccumulation of several species of cholesteryl esters, sphingomyelins and ceramides. ΔNCR1 parasites are also characterized by abundant storage lipid bodies and long membranous tubules derived from their parasitophorous vacuoles. Interestingly, these mutants can generate multiple daughters per single mother cell at high frequencies, allowing fast replication in vitro, and they are slightly more virulent in mice than the parental strain. These data suggest that the ΔNCR1 strain has lost the ability to control the intracellular levels of several lipids, which subsequently results in the stimulation of lipid storage, membrane biosynthesis and parasite division. Based on these observations, we ascribe a role for TgNCR1 in lipid homeostasis in Toxoplasma

Quality of carcasses and meat from male and female rabbits

Meat from rabbits offers high nutritive properties as it has high levels of essential amino acids, minerals and vitamins. Rabbit meat is also regarded lean, since it contains less fat than many other meat types. The composition of rabbit meat lipids is also favourable due to higher contents of unsaturated fatty acids compared to other types of meat. The aim of the present study was to examine and compare meat quality from male and female rabbits. A total of 24 rabbits (12 males and 12 females) were used. The rabbits were slaughtered at an age of 17–18 weeks. The following parameters were studied: slaughter traits, colour, pH, cooking loss, tenderness, total fat content and water holding capacity (WHC). Interestingly, the ultimate pH was significantly lower in male compared to female rabbits (p = 0.008). Moreover, cooking losses were higher in the meat from male rabbits (p = 0.001). No other relevant differences were found between meat from male and female rabbits suggesting that sex might be regarded as a minor factor in the production of rabbit meat at the chosen slaughter age

Insects in the feed of rainbow trout, Oncorhynchus mykiss (Actinopterygii, Salmonidae): Effect on growth, fatty acid composition, and sensory attributes.

Background. An ongoing quest for alternative feed sources in global aquaculture includes insect breeding for feed and food production. The aim of this study was to evaluate the effect of partial to full replacement of commercial diets with live insects on growth and health parameters of rainbow trout, as well as on sensory and texture attributes and fatty acid composition of fish muscle. Materials and methods. Five isocaloric diets containing commercial pellets and live insects were evaluated in rainbow trout, Oncorhynchus mykiss (Walbaum, 1792), in a 60-day feeding trial. Control Group (K) was fed commercial pellets only. In other groups, 25% gross energy of pellets was replaced by live adult house cricket, Acheta domestica (Group C), live superworm, Zophobas morio larvae (Group L), or a combination of 12.5% crude energy of each (group LC). The insect-only group (I) was fed live cricket and superworm only (50% by 50% crude energy). Results. No significant differences were found in growth, survival, feed conversion ratio (dry basis), or energy utilization between groups. The protein efficiency ratio was highest in Group K and decreased with increasing cricket proportion. Insect inclusion was associated with lower content of nutritionally valuable n-3 fatty acid in fish muscle. Subjective sensory evaluation of cooked fillets revealed significantly less acceptable taste, aroma, and aftertaste in Group I than for Groups K, L, and LC. Some differences were found in the whiteness and redness of fillets between groups. The control group had significantly lower hardness compared to those receiving insect diets. No gross morphological or histopathological anomalies of viscera in any group and no significant differences in 7-ethoxyresorufin-O-deethylase activity were observed. Conclusion. Live insects replaced the commercial diet of the equivalent caloric level without negative effects on the growth or health of rainbow trout. The lower content of n-3 fatty acids and differences in color and texture of fillets from fish fed insects may influence acceptability to consumers. The high cost of insects compared to commercial feed currently limits their widespread use in trout production