157 research outputs found
The role of eggs in the diet: nutraceutical and epigenetic aspects
The use of eggs in human diet has been object of many prejudices
which are not yet completely disappeared The evolution of knowledge
in the field of nutrition has, partially, countered these prejudices
by highlighting the biological importance of several compounds
present in the eggs. The nutritional and commercial revaluation
of the eggs are passed through the enrichment of the lipid
fraction in Ï3 polyunsaturated fatty acids (PUFA Ï3) which, have
shown positive effects against cardiovascular diseases and development
of the central nervous system and retina. The enrichment of
eggs lipid with Ï3 fatty acids is carried out by the integration of
feeding hens with oils rich in Ï3 fatty acids such as plant or
marine oils. The results showed that the accumulation of Ï3 in the
egg yolk lipids is strongly affected by the type of oil used as supplement
and by the amounts of oils administrated to the hens
Dietary oregano (Origanum vulgare L.) aqueous extract improves oxidative stability and consumer acceptance of meat enriched with CLA and n-3 PUFA in broilers.
Abstract The effect of a dietary oregano aqueous extract on meat fatty acid profile, quality, and consumer acceptance in chickens fed a diet rich in polyunsaturated fatty acids (PUFA) was evaluated in 3 consecutive trials. For each trial, 171 day-old Ross 308 chicks were randomly divided in replicates of 19 birds each and assigned to one of 3 experimental diets: 1) basal control diet, 2) basal diet supplemented with 0.2 g/kg of oregano aqueous extract, and 3) basal diet supplemented with 150 ppm of vitamin E (as positive control). To better analyze the antioxidant activity of both oregano and vitamin E, all the experimental diets were enriched with a fatty acid supplement consisting in a mixture of PUFA at the same dose (1.16 %) in both starter and finisher feeds. Oregano supplementation positively influenced (P Results obtained in the present study allow stating that using oregano aqueous extract in diets enriched with PUFA can represent a valid solution to increase live weight of chickens, improve resistance to oxidation of meat, and positively influence consumer perception of poultry meat
QualitĂ nutrizionale: competitivitĂ e frodi.
Convegno: Quale evoluzione per lâolivicoltura. Macerat
Olio extravergine di oliva e grassi idrogenati nella nostra alimentazione
Convegno. Alimentazione Moderna e Salute: il ruolo del Biologo. Pistoia, 25 Ottobre (1997)
Variabili Tecnologiche nella Produzione dellâOlio di Oliva.
Convegno: âGiornate Mediterranee dellâOlio dâOlivaâ. Jesi (AN
Composizione chimica degli oli vergini dâoliva e di semi e principali frodi
Convegno: Oli dâoliva e oli di semi. Problematiche emergenti. Milan
Caratteristiche e qualitĂ lipidica della carne di maiale
Convegno: Pregi e virtĂč delle carni suine tracciate â QualitĂ Garantitaâ. Senigallia (AN
Olio Extravergine di Oliva, qualitĂ e frodi
Convegno: Buono e Salutare la forza trainante dellâextravergine. San Pietro in Lame (LE
Frantoio Aperto. Convegno âSistema Tecnologico Altrernativo per la produzione di un olio Extra Vergini di QualitĂ â.
Pontedassio (IM
La Lacrima di Morro dâAlba D.O.C.: composizione e qualitĂ
1° Convegno del Duca della Lacrima di Morro DâAlba D.O.C. Morro DâAlb
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