Fatty acid composition and productive traits of broiler fed diets containing conjugated linoleic acid

Abstract An experiment was carried out to evaluate the transfer of dietary CLA to broiler chicken tissues (breast, drumstick meat, skin, and abdominal fat) and its effect on productive traits and on carcass yields of birds. Cobb 500 females (n=360), divided into three groups, received from 22 d to slaughtering age (47 d) a grower diet supplemented with 2% conjugated linoleic acid (CLA) source containing 60% CLA methyl esters (CLA2) or 4% CLA source (CLA4). The control group had no supplementation. The addition of CLA source to chicken diet decreased the content of monounsaturated fatty acid (MUFA) (oleic and palmitoleic acids) in breast and drumstick meat. The deposition of CLA in muscles significantly increased as the dietary CLA increased, whereas only little amounts of CLA were detected in the control group. Arachidonic acid (ARA) content was significantly depressed and linearly related to the addition of CLA to the chicken diet. Other non-CLA polyunsaturated fatty acids (PUFA) were little affected by the dietary CLA supplementation. Saturated fatty acids (myristic and stearic acids) significantly increased about 30% in abdominal fat pad of both treated groups enhancing the firmness of abdominal fat. Productive performances-as well as carcass yields-were similar across dietary treatment of birds

An integrated DC/DC converter with online monitoring of hot-carrier degradation

An integrated DC/DC converter with online monitoring of the degradation induced by hot-carrier stress (HCD) in new generation power LDMOS transistors is proposed. In particular, when a relatively high drain voltage is applied during on-state regime (switching phase), degradation mechanisms lead to an increase of the transistor on-resistance (RON). To this purpose, the converter is able to dynamically estimate the RON of the power LDMOS and to provide its value to the user during normal operation. The presented solution, developed in STMicroelectronics 90nm BCD technology, features a non-invasive current sensing and voltage sampling architecture, which is applied to a common DC/DC boost converter to evaluate the resistance of the power LDMOS. Without lack of generality, this specific sensing structure can be applied to any kind of converter, e.g. buck or buck-boost, as it does not require any change in the main conversion circuit

Dietary conjugated linoleic acid supplementation of laying hen: effects on egg fatty acids composition and quality.

In order to assess the effect of dietary supplementation of conjugated linoleic acid (CLA) on fatty acid composition and egg quality, a study was carried out on three groups of laying hens, each of 9 subjects, fed diets supplemented with 0, 1.25 and 2.5% CLA. Increasing CLA concentration in diet, yolk CLA concentration increased from 0.15 (Control) to 6.04 and 11.73 mg/kg (CLA 1.25 and CLA 2.50, respectively). The most representative isomer was cis-9, trans-11. The saturated fatty and monounsaturated fatty acid in yolk increased and decreased, respectively, with CLA supplementation. Egg yield and quality traits did not show any significant difference among groups

effects of dietary vitamin e on the quality of table eggs enriched with n 3 long chain fatty acids

Abstract Because of the proposed cardioprotective benefits of n-3 fatty acids and vitamin E, a trial was carried out to investigate the possibility of enriching eggs with n-3 fatty acid and vitamin E added to the hen's diet. One hundred ninety-two Hy-Line Brown hens, 39-wk-old, were divided into eight groups: four groups received the basal diet supplemented with 3% lard and four doses of dl-alpha-tocopheryl acetate (0, 50, 100, and 200 ppm), whereas the diets of the other groups were supplemented with 3% of fish oil and the same doses of vitamin E. The performances of the hens and egg weights were not affected either by the type of lipid supplement or by the vitamin level. The treatment with fish oil caused a dramatic increase (

Oxidative Stability And Quality Traits Of n-3 Pufa Enriched Chicken Meat

A total of 360 broilers, female Cobb 500, were fed from 21 d to slaughter (46 d) a commercial diet supplemented with 0, 0.5 or 1% Schizochitrium sp. marine algae, as dietary source of n-3 PUFA. Meat with the highest n-3 PUFA content showed a reduced lipid stability, particularly in breast, while the organoleptic properties evaluated in drumsticks were not affected by the dietary treatment. Breast colour was deeper in the group receiving the highest algal supplementation

oxidative stability and sensory and functional properties of eggs from laying hens fed supranutritional doses of vitamins e and c

Abstract This study evaluated the effects of two dietary doses of vitamins E and C supplemented separately and together, on the content of vitamin E in the yolk, on the lipid stability of fresh and stored eggs, and on their sensory and functional properties. Hy-Line Brown hens (n = 216) received a basal diet for 8 wk supplemented with 100 or 200 mg DL-alpha-tocopheryl acetate (E100 or E200, respectively)/kg, 500 or 1,000 mg ascorbic acid (C500 and C1000, respectively)/kg, or 100 mg DL-alpha-tocopheryl acetate plus 500 mg ascorbic acid (E100+C500)/kg, whereas the control group received no supplementation. Fresh eggs and eggs stored 30,60, and 90 d at 4 C or stored 28 d at room temperature were analyzed for vitamin E content and TBA-reactive substances (TBARS). We also evaluated functional properties of fresh and cooked eggs and sensory properties of boiled and scrambled eggs. The yolk content of vitamin E depended on the level of dietary addition and decreased after 90 d of storage at 4 C or after 28 d at 25 C. Vitamin supplementation had no effect on fresh or refrigerated eggs, whereas 4 wk of storage at room temperature increased TBARS in the control and the group supplemented with the highest doses of vitamins. Ascorbic acid improved Haugh units and elasticity of albumen gels, whereas cohesiveness and hardness of yolk, albumen and whole-egg gels were not affected by dietary treatment. Panelists were not able to distinguish treated eggs from control eggs

A first look at the Gargano (southern Italy) seismicity as seen by the local scale OTRIONS seismic network

OnApril 2013,alocal scale seismic network,namedOTRIONS, composed of twelve short period (1 Hz) three component seismometers, has been located in the northern part of the Apulia (Southern Italy). At each station, the acquisition systemallows the recording of data in situ and their real time transfer toa seismic laboratory located at the Dipartimento di Scienze della Terra e Geoambientali of Università di Bari "Aldo Moro". The preliminary real time detection and localization of the events is automatically realized by using the SeisComp3 software. In the first two months of data acquisition, the network recorded about one hundred low magnitude (ML<2) earthquakes. In that follows,wepresent the results of a study aimed at investigating the crustal structure of the Gargano promontory. To this aimweanalyzed the seismic events recorded in the area by the “Istituto Nazionale di Geofisica e Vulcanologia” (INGV) in the period 2006-2012 and the seismic events recorded by the OTRIONS network in the first two months of acquisition (march and april 2013). From the inversion of P and S travel times of INGV events we inferred a preliminary 3-layer Vp velocity model. The Moho is located at a depth of 27-30 km, in agreement with previous studies. A linearized inversion scheme that uses Velest (Kissling et al., 1994), allowed us to infer a 1D velocity model from the joint inversion of INGV and OTRIONS datasets of P and S travel times. On the whole, the number of earthquakes recorded by the OTRIONS seismic network is higher than 1200 in the period april,2013-march,2014

A first look at the Gargano (southern Italy) seismicity as seen by the local scale OTRIONS seismic network

On April 2013, a local scale seismic network, named OTRIONS, composed of twelve short period (1 Hz) three component seismometers, has been located in the northern part of the Apulia (southern Italy). In the first two months of data acquisition, the network recorded about one hundred very small (ML<2) magnitude earthquakes. A three-layer 1D VP velocity model was preliminarily computed, using the recordings of earthquakes occurred in the area in the period 2006-2012 and recorded by the national seismic network of INGV (Istituto Nazionale di Geofisica e Vulcanologia). This model was calibrated by means of a multi-scale approach, based on a global search of the minimum misfit between observed and theoretical travel times. At each step of the inversion, a grid-search technique was implemented to infer the elastic properties of the layers, by using HYPO71 to compute the forward models. In a further step, we used P and S travel times of both INGV and OTRIONS events to infer a minimum 1D VP velocity model, using a classical linearized inversion approach. Owing to the relatively small number of data and poor coverage of the area, in the inversion procedure, the VP/VS ratio was fixed to 1.82, as inferred from a modified Wadati diagram. The final 1D velocity model was obtained by averaging the inversion results arising from nine different initial velocity models. The inferred VP velocity model shows a gradual increase of P wave velocity with increasing the depth. The model is well constrained by data until to a depth of about 25-30 km