Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed

To improve the fatty acid (FA) composition of meat, supplements rich in n-3 polyunsaturated fatty acids (PUFA) can be added to animal diet. The aim of this research was to examine cholesterol content and FA profile of white (breast) and dark meat (leg-thigh) by feeding two groups [both with males (M) and females (F)] of 1000 broilers of the Ross-308 hybrid line by standard feed (control group - CONM and CONF) and with the addition of 6% of extruded flaxseed mixture (experimental group - EXPM and EXPF). The addition of extruded flaxseed to the diet of broilers did not affect (P>0.05) the content of cholesterol in meat, which was between 46.13 and 52.94 mg.100 g(-1) in white meat and 51.31-55.47 in dark meat. The content of alpha-linolenic acid increased significantly (P lt 0.01) in both white [0.72(CONF)-1.62(CONM) to 2.2(EXPF)-3.03(EXPM) % total FA] and dark meat [1.75(CONF)-1.98(CONM) to 4.47(EXPM)-4.66(EXMF) % total FA], as did the content of n-3 FA and PUFA, while the n-6/n-3 ratio decreased, reaching values below 6. The effect was more pronounced in the meat of females and in dark meat. By adding extruded flaxseed to broilers feed the nutritional characteristics of meat can be improved

Uticaj ishrane obogaćene ekstrudiranim lanenim semenom na fizičko-hemijska i senzorna svojstva mesa brojlera

The aim of this experiment was to examine the effect of the addition of extruded flaxseed to chicken feed on physico-chemical and sensory characteristics of breast and leg-thigh meat. The basic chemical composition, pH value, instrumental colour and sensory characteristics of white (breast) and dark meat (leg-thigh) were examined by feeding two groups (both comprising males and females) of 500 Ross 308 hybrid line chickens by standard feed (control group) and with the addition of 6% of extruded flaxseed mixture (experimental group). Instrumental characteristics of colour were changed, especially in white meat. Both breast muscles of male broilers were significantly lighter, but a*values were significantly lower in m. pectoralis profundus and b*values higher in m. pectoralis superficialis of both genders. In dark meat, a*values were significantly lower in the meat of males, while b*values were higher in the meat of females. The addition of extruded flaxseed to chicken feed did not led to significant changes in the sensory characteristics of meat.Cilj ovog ogleda je bio da ispita efekat dodavanja ekstrudiranog lanenog semena u ishranu pilića, na fizičko-hemijska i senzorna svojstva mesa. Na početku tova 1000 jednodnevnih pilića linijskog hibrida Ros-308 imali su ad libitum pristup vodi i hrani. Metodom slučajnog uzorka 28. dana su formirane dve jednake grupe (sa po tri ponavljanja svaka) i približno jednakim udelom polova: kontrolna grupa (CONM - mužjaci, CONF - ženke) hranjena standardnom hranom i ogledna (EXPM - mužjaci, EXPF - ženke) hranjena sa dodatkom 6% komercijalne mešavine ekstrudiranog semena lana. Ispitivan je osnovni hemijski sastav, pH vrednost, instrumentalna boja i senzorna ocena belog mesa (grudi) i tamnog mesa (batak sa karabatkom). U pogledu osnovnog hemijskog sastava utvrđen je jedino značajno manji sadržaj proteina tamnog mesa EXPF u odnosu na CONF. Način ishrane nije uticao na pH vrednost. Oba mišića (m. pectoralis superficialis i m. pectoralis profundus) muških pilića brojlera statistički su značajno svetlija (P (lt) 0.05). Udeo crvene boje značajno se smanjuje kod m. pectoralis profundus, a žute povećava kod m. pectoralis superficialis, oba pola (P (lt) 0.001). U tamnom mesu (m. biceps femoris) udeo crvene boje značajno se smanjuje (P (lt) 0.05) kod mesa mužjaka, a udeo žute značajno raste (P (lt) 0.05) kod mesa ženki. Nije utvrđen značajan uticaj načina ishrane na senzorsku ocenu belog i tamnog mesa

Chemical composition and cholesterol content in M. longissimus dorsi from free-range reared Swallow-belly Mangalitsa: the effect of gender

The objective of this study was to determine chemical composition and cholesterol content in M. longissimus dorsi (MLD) of Swallow-belly Mangalitsa, free-range reared, and to investigate possible effects of gender on these quality parameters of its meat. Average moisture and fat contents were significantly different in male and female pig muscles. The differences in average values of ash, protein and cholesterol contents between the two groups (genders) of meat samples were not significant. In MLD samples of female pigs, total fat had a significant influence on cholesterol content, while this influence was not established in MLD of male pigs. (C) 2015 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license

The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors

Background: The objective of the study was to present information about the chemical composition, the fatty acids profile, and cholesterol content of chicken meat in order to investigate the impact of chicken meat consumption on cardiovascular risk in the general population. Methods: A total of 48 6-wk-old broiler chickens broilers from two farms in June to November of 2012, and February of 2013, were used in this trial. Total lipid content was determined by extraction of fat by petrol ether (Soxhlet) after acid hydrolysis of samples. Fatty acids were determined by capillary gas chromatography. Cholesterol determination was performed by using HPLC/PDA system. Results: The results indicate that the total free cholesterol content in raw breast and drumstick of chickens was in the range of 37,41-79,9 mg/100 g and 48,35-99,5 mg/100 g, respectively. The main fatty acids identified in all cuts were C18:1c9, C18:2n6, C16:0, C18:0, and C16:1. Decreasing the dietary n-6/n-3 clearly decreased the content in breast and drumstick muscle of C18:2n6, C18:3n3, and C20:3n6, but increased that of C16:0, C18:0, and C20:2. Also, the major saturated fatty acid (SFA) (C16:0 and C18:0) was significantly differ among the four treatments. Conclusion: Our study shows that dietary fat and fatty acid composition influence the concentrations of total cholesterol content, total fat content, and fatty acid composition in broiler muscle. This information will aid in determining the burden of chicken meat as a cardiovascular risk factors disease and act as a planning tool for public-health Programmes

Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations

The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (DM), and pie-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p lt 0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour. odour. taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics

Dietary Intake of Salt from Meat Products in Serbian Population

Salt intake above 5 g/day correlates with prevalence of hypertension and cardiovascular diseases (CVD). CVD, the leading cause of mortality and morbidity in Europe, account for 45% of all deaths, while, in Serbia in 2021, CVD accounted for 47.3%. The objective was to investigate salt content labelled on meat products from the Serbian market and estimate dietary exposure to salt from meat products in the Serbian population using consumption data. Data on salt content were collected from 339 meat products and classified in eight groups. Consumption data were collected using the EFSA EU Menu methodology (2017–2021) from 576 children and 3018 adults (145 pregnant women) in four geographical regions of Serbia. The highest salt content was in dry fermented sausages and dry meat, average 3.78 ± 0.37 g/100 g and 4.40 ± 1.21 g/100 g, respectively. The average intake of meat products is 45.21 ± 39.0 g/day and estimated daily salt intake from meat products per person is 1.192 g, which is 24% of the daily recommended amount. The actual meat product consumption and content of salt in meat products in Serbia present a risk factor for development of CVD and related comorbidities. A targeted strategy, policy and legislation for salt reduction are needed

Lipids and glutathione - dependent enzymes in the pig neck

A pig neck is meat predominantly used for barbecues and the amount of lipids and cholesterol in relation to the activities of lipid peroxide reducing enzymes is important also for the prevention of oxysterol formation during a thermal preparation. We examined lipid peroxide reducing enzymes activities in the pig neck as well as the amount of lipids and cholesterol. We found high activity of both selenium-dependent glutathione peroxidase (GSH-Px; EC 1.11.1.9) and glutathione eductase (GR; EC 1.6.4.2) enzymes in the pig neck as well as high content of lipids and cholesterol. Our results are discussed in relation to the balance between synthesis, oxidation, and intracellular transport of fatty acids in muscles as the main factor responsible for muscle lipid content variations in animals undergoing a normal growth.Related to [https://cer.ihtm.bg.ac.rs/handle/123456789/4990

SELF-MASSAGE AND LOW-LEVEL LASER IN TREATMENT OF MASSETER MYALGIA: SHORT-TERM EFFECT

Introduction: The aim of this study was to explore the efficiency of massage in the treatment of masseter myalgia compared with biostimulatory laser. Materials and methods: The instrument Diagnostic Criteria for Temporomandibular Disorders was used to select subjects and monitor treatment outcome. 54 subjects with masseter myalgia of more than 3 months in duration were invited to participated and 42 cases were available at the end and analyzed. Age range was 16-67 years (median 33, interquartile range 25-53), 36% subjects was -massage and laser) had 21 participants and were monitored one months after the start of treatment. Age, gender, distress, somatization, catastrophizing, hypervigilance, health competence and oral parafunctions were also assessed as factors that could influence effectiveness of treatment. Results: Laser and massage are effective in reducing symptoms of chronic myalgia of the masseter in self-reported limitation of jaw function and reducing pain intensities (p<0.001). Increase of mouth opening was present in both groups, but mainly significant in laser group. The differences in the amount of change between groups were not significant. Psychological characteristics and parafunctions, present before the treatment, age and gender did not have major affect the effectiveness of treatment. Conclusion: Both treatment modalities are effective in treatment of chronic myalgia in short-term

Da li holesterol vezan za hemoglobin utiče na anti-oksidativni enzimski sistem u humanim eritrocitima?

In a previous study, it was shown that the lipid fraction, which is occasionally observed in red blood cell hemolysates, represents cholesterol (Ch) associated with phospholipid firmly bound to haemoglobin (termed Hb-Ch). The current study was conducted to investigate whether Hb-Ch could affect the primary anti-oxidant enzyme defence system in human erythrocytes. Sixty healthy volunteers were used for the current study. Group 1 consisted of 28 subjects without or with a low level of Hb-Ch. Group 2 comprised 32 subjects with a considerably higher level of Hb-Ch. The activities of erythrocyte superoxide dismutase, catalase, glutathione peroxidase and glutathione reductase, as well as the content of methaemoglobin (metHb) were measured in both groups. The results indicated that the amount of Hb-Ch neither influenced the activities of the erythrocyte anti-oxidant enzymes nor altered the level of metHb. However, a higher amount of Hb-Ch changed the correlations in the part of the anti-oxidant defence system relating to glutathione, suggesting increased peroxidative pressure from plasma lipids. Group 2 also had significantly increased concentrations of total plasma Ch and triglycerides. Together, these facts are strong indications that the anti-oxidant defence system in human erythrocytes finely retunes its composition according to plasma oxidative demands.U prethodnom radu pokazano je da lipidna frakcija koja se javlja u hemolizatu zdravih ljudi predstavlja holesterol (asosovan sa fosfolipidima) čvrsto vezan za hemoglobin (Hb-Ch). U ovom radu ispitivan je uticaj Hb-Ch na anti-oksidativni enzimski sistem u humanim eritrocitima. Određena je aktivnost superoksid-dizmutaze, katalaze, glutation-peroksidaze i glutation-reduktaze, kao i sadržaj met-hemoglobina (metHb) u eritrocitima 60 ljudi, podeljenih u dve grupe na osnovu količine Hb-Ch. Rezultati pokazuju da količina prisutnog Hb-Ch ne menja aktivnost merenih enzima, niti nivo metHb. Međutim, u grupi ispitanika sa povećanim sadržajem Hb-Ch zapažene su korelativne promene u delu anti-oksidativnog enzimskog sistema povezanog sa glutationom. U istoj grupi detektovane su i veće koncentracije ukupnog holesterola i triglicerida u plazmi, što zajedno ukazuje na povećani peroksidativni pritisak iz plazme. Ovi rezultati ukazuju da odbrambeni anti-oksidativni enzimski sistem u humanim eritrocitima prilagođava svoju organizaciju prema zahtevima iz svog okruženja.