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A feeding experiment was conducted on northern pike, Esox lucius L. (123.6±33.3 g initial body weight) applying graded dietary fish oil supplementation resulting three dietary fat levels (without supplementation: 6.2% fat and 11.7, 17.4% fat levels with supplementations) in a recirculation system. Feed consumption, feed efficiency and protein utilization of pike was not affected by the treatment. Whole body lipid content analysis showed that the composition of pike was significantly affected by the increasing level of fish oil supplementation, although no relationship was detected between the dietary and the fillet lipid content, as well as the protein content of fish bodies. High docosahexaenoic acid (DHA, C22:6n-3) proportions were found in the muscle lipids (groups fed fish oil supplementation), as compared to the dietary fatty acid compositions suggesting that with dietary fish oil supplementation the dietary precursors (mainly EPA) enable pike to convert long chain highly unsaturated fatty acids, especially DHA; resulting high DHA: EPA ratios in the fillet.

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Az n-3 zsírsavak hatása nagy teljesítményű tenyészkocák fontosabb termelési és szaporodásbiológiai paramétereire

Effect of n-3 fatty acids on the performance and reproduction parameters of modern sows

Scientia et Securitas
Author:
Róbert Roszkos

. (2013) Responses of growth performance and proinflammatory cytokines expression to fish oil supplementation in lactation sows’ and/or weaned piglets’ diets. BioMed Research International, Vol. 2013. AID. 905918

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Increasing awareness of the health benefits of n-3 fatty acids has led to studies related to the manipulation of the fatty acid composition of animal products. These fatty acids, especially eicosapentaenoic acid (EPA; C20:5n-3) and docosahexaenoic acid (DHA; C22:6n-3), are abundant in foods of marine origin. Fish consumption is, however, limited by seasonal availability, affordability and consumers' preference. Recent studies on the provision of n-3 fatty acid rich foods have therefore centred on the enrichment of products such as poultry meat through feeding fish oil diets. However, decreased quality (storage and flavour) has been associated with products from poultry fed such diets. Other dietary sources of n-3 fatty acids such as fish meal and plant seed oils result in minor improvement of the quality and low levels of EPA and DHA in the enriched product. Supplementation of high levels of vitamin E or other synthetic antibiotics in diets may increase oxidative stability and hence the storage quality of n-3 fatty acid enriched broiler meat. However, their reported influence on off-flavour is conflicting. Other methods of reducing off-flavour in enriched meat involving the use of processed n-3 PUFA sources although may reduce off-flavour, result in reduced deposition of EPA and DPA. Marine algae (MA) is an attractive source of n-3 fatty acids because it is a primary rich source of DHA and contains naturally occurring carotinoids, which are useful for their antioxidant activity. Investigations into the use of MA and identification of cheaper sources of n-3 PUFA for the enrichment of broiler chicken are needed. In addition, the search for viable methods of reducing off-flavour in n-3 enriched broiler meat should continue. The production of high quality and affordable broiler meat is essential for realising the full benefits associated with the consumption of n-3 fatty acid enriched products.

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OLNÁR , T. , K UCSKA , B. , S ZABÓ , A. , B IRÓ , J. , B ERCSÉNYI , M. & H ANCZ , C S. ( 2012 ): Effect of graded dietary fish oil supplementation on body composition and fillet fatty acid composition of pike (Esox lucius L.) . Acta

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Acta Alimentaria
Authors:
É. Varga-Visi
,
B. Toxanbayeva
,
G. Andrássyné Baka
, and
R. Romváari

References C áceres , E. , G arcía , M.L & S elgas , M.D. ( 2008 ): Effect of pre-emulsified fish oil – as source of PUFA n-3 – on microstructure and sensory

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influenced by coating material combination (MD and whey protein isolate). Aghbashlo et al. (2012) also reported that the PV of microencapsulated fish oil powder with only SMP was significantly higher than the PV of microencapsulated fish oil powder with 70

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Acta Alimentaria
Authors:
B. Raposa
,
E. Antal
,
J. Macharia
,
M. Pintér
,
N. Rozmann
,
D. Pusztai
,
M. Sugár
, and
D. Bánáti

origin except fish oil (see Chapter 4.7). Young does not specify the use of animal fats, as he considers other animal products harmful as well, so it is evident, that he thinks fats are also dangerous ( Young and Young, 2006 ). Because of the high

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enriched with microencapsulated fish oil . Food Sci.Technol. Int. , 18 , 381 - 390 . Turkmen , N. , Velioglu , Y.S. , Sari , F. & Polat , g. ( 2007 ): Effect of extraction conditions on measured total polyphenol contents and antioxidant and

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. products enriched with omega-3 fatty acid canned fish, oil, margarine 7. products enriched with minerals drinks, sports drinks, cereals, cereal bars Group of non-health- conscious consumers Product categories Products 1. products enriched with omega-3 fatty

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.1002/9781118863985 . Anwar , S.H. , Weissbrodt , J. , and Kunz , B. ( 2010 ). Microencapsulation of fish oil by spray granulation and fluid bed film coating . Journal of Food Science , 75 ( 6 ): E359 – 371 . https://doi.org/10.1111/j.1750-3841.2010.01665.x

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