Tag Archives: fatty acid

2211-2228 K. Vehovský, K. Zadinová, R. Stupka, J. Čítek, N. Lebedová, M. Okrouhlá and M. Šprysl
Fatty acid composition in pork fat: De-novo synthesis, fatty acid sources and influencing factors – a review
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Fatty acid composition in pork fat: De-novo synthesis, fatty acid sources and influencing factors – a review

K. Vehovský, K. Zadinová*, R. Stupka, J. Čítek, N. Lebedová, M. Okrouhlá and M. Šprysl

Czech University of Life Sciences, Faculty of Agrobiology, Food and Natural Resources, Department of Animal Husbandry, Kamýcká 129, CZ165 00, Prague – Suchdol, Czech Republic
*Corresponding author: zadinova@af.czu.cz

Abstract:

Fats are among the basic nutrients the human organism needs as a source of energy, as well as to grow and regenerate cells, tissues, and organs. Particularly animal fats, with their higher proportion of saturated fatty acids and low content of n-3 fatty acids, are often seen by the public as relatively undesirable food components. Fatty acid (FA) composition of pork is affected by many factors: genotype, breeding, gender and feeding methods. Numerous research teams, therefore, have searched for means of effectively manipulating the chemical composition of animal fats. This paper reviews existing knowledge and means of effectively influencing the fatty acid composition in pig fat, which is a significant component of human food in European countries due to their high consumption of pork. The findings of various authors demonstrate that not only altering of fatty acids sources in animal diets but a range of other factors as well can significantly influence the composition of fatty acids in pig fat and consequently pork quality.

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479-488 P. Stypinski
The Effect of Grassland-based Forages on Milk Quality and Quantity
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The Effect of Grassland-based Forages on Milk Quality and Quantity

P. Stypinski

Warsaw University of Life Sciences (SGGW), Department of Agronomy Nowoursynowska 159, 02-776 Warsaw, Poland,
piotr_stypinski@sggw.pl

Abstract:

Grassland is the first land use in the agricultural areas (AA) of Europe, covering, with rangeland, 56 million ha (33% of AA in EU). Grasslands are characterized by multiple functions and values but one of the most important is forage production for ruminants. In the “grassland region” milk production is connected with grassland management and proper utilisation, whereas in other parts of Europe milk production is based on maize and concentrates. Unfortunately, grassland, particularly grazing, seems to be less important than in the past. Milk quality depends on animal feed. Milk and meat produced from grassland, particularly from botanically diverse pastures, have higher concentrations of those fatty acids and antioxidants which are considered to be of benefit to human health.

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495-500 L. Timberg, R. Kuldjärv, K. Koppel and T.Paalme
Rainbow Trout Composition and Fatty Acid Content in Estonia
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Rainbow Trout Composition and Fatty Acid Content in Estonia

L. Timberg¹², R. Kuldjärv¹², K. Koppel¹² and T.Paalme¹²

¹Competence Centre of Food and Fermentation Technologies, Akadeemia tee 15B, 12618 Tallinn, Estonia;
e–mail: loreida@tftak.eu; rain@tftak.eu; kadri@tftak.eu
²Tallinn University of Technology, Department of Food Processing, Ehitajate tee 5, 19086 Tallinn, Estonia;
e–mail: tpaalme@staff.ttu.ee

Abstract:

Rainbow trout (Oncorhynchus mykiss) is the most popular aquaculture species in Estonia. The aim of the present study was to examine and compare moisture, protein, lipid and fatty acid (FA) compositions in Rainbow trout from different fish farms in Estonia and that farmed in Finland and Norway. The total lipid content in different Rainbow trout varied more than 5.5 fold, but FA proportions were very similar in all Rainbowtrout. However, it is important to note that Estonian farmed Rainbow trout had generally lower lipid content and therefore also a lower amount of essential FAs.

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