Feeding microalgae at a high level to finishing heifers increases the long‐chain n‐3 fatty acid composition of beef with only small effects on the sensory quality

Rodriguez-Herrera, Maricruz; Khatri, Yunus; Marsh, S P; Posri, Wilatsana; Sinclair, L.A.

doi:10.1111/ijfs.13718

Cited by 13 publications

(5 citation statements)

References 36 publications

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“…Omega-3 PUFAs are known to protect against cardiovascular disease, reduce the incidence of some types of cancer and autoimmune illnesses, and are necessary for the healthy development of brain and retina functions (Sokoła-Wysoczańska et al 2018). Ruminant products such as milk, dairy products, and beef have been criticized for their high levels of SFA and low levels of ω-3 PUFA (Kliem and Shingfield 2016;Rodriguez-Herrera et al 2017). Fish oil and microalgae have been used in most research that has attempted to improve the health characteristics of milk and dairy products as the main dietary source of ω-3 PUFA (Givens and Gibbs 2006).…”

Section: Open Accessmentioning

confidence: 99%

Probiotic Yoghurt Made from Milk of Ewes Fed a Diet Supplemented with Spirulina platensis or Fish Oil

et al. 2022

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Purpose Yoghurt is a widely consumed dairy product around the world. It has healing properties and characteristics that are important for human health. Our goal was to see how using ewes' milk fed Spirulina platensis (SP) or fish oil (FO)-supplemented diets affected the chemical, physical, and nutritional properties of yoghurt, as well as the activity and survival of starter and probiotic bacteria during storage. Methods The collected milk from each ewe group was preheated to 65 °C and homogenized in a laboratory homogenizer, then heated to 90 °C for 5 min, cooled to 42 °C, and divided into two equal portions. The first portion was inoculated with 2.0% mixed starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus, 1:1), whereas the second was inoculated with 2% mixed starter culture and 1% Bifidobacterium longum as a probiotic bacteria. Results SP yoghurt had the highest levels of short chain-FA, medium chain-FA, mostly C10:0, and long chain-FA, namely C16:0, C18:2 and the lowest levels of C18:0 and C18:1, followed by FO yoghurt. The addition of SP or FO to ewes' diets resulted in yoghurt with higher viable counts of L. bulgaricus and S. thermophilus, which were still >107 cfu/g at the end of storage, as well as a higher level of acetaldehyde content (P<0.05) as a flavor compound, than the control (C) yoghurt. The viscosity of SP yoghurt was higher than that of FO and C yoghurt; the difference was not significant. The addition of B. longum, a probiotic bacteria, to all yoghurt samples, improved antioxidant activities, particularly against ABTS• radicals, but reduced SP yoghurt viscosity. When B. longum was added, acetaldehyde content increased from 39.91, 90.47, and 129.31 μmol/100g in C, FA, and SP yoghurts to 46.67, 135.55, and 144.1 μmol/100g in probiotic C, FA, and SP yoghurts, respectively. There was no significant difference in sensory qualities among all the yoghurt samples during all storage periods. Conclusions Supplementing the ewes' diets with Spirulina platensis or fish oil can change the fatty acid composition of the resulting yoghurt. The starter culture's activity, flavor compounds, and some chemical, physical, and antioxidant properties of milk produced from these diets can all be improved, particularly in yoghurt treated with probiotic bacteria (B. longum).

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Section: Open Accessmentioning

confidence: 99%

Probiotic Yoghurt Made from Milk of Ewes Fed a Diet Supplemented with Spirulina platensis or Fish Oil

et al. 2022

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“…In goats, it can reduce methane production [ 57 ]. In lambs [ 58 ] and heifers [ 59 ], it can increase n-3 PUFA in the muscle. The concentrations of DHA in previous studies and our study has been summarized in Table 10 .…”

Section: Discussionmentioning

confidence: 99%

Enhancing docosahexaenoic acid production of Schizochytrium sp. by optimizing fermentation using central composite design

Ding

Zhu

et al. 2022

BMC Biotechnol

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Docosahexaenoic acid (DHA) can improve human and animal health, particularly including anti-inflammatory, antioxidant, anticancer, neurological, and visual functions. Schizochytrium sp. is a marine heterotrophic protist producing oil with high DHA content, which is widely used in animal and food production. However, different fermentation conditions have intensive impacts on the growth and DHA content of Schizochytrium sp. Thus, this study aimed to enhance the DHA yield and concentration of Schizochytrium sp. I-F-9 by optimizing the fermentation medium. First, a single-factor design was conducted to select a target carbon and nitrogen source from several generic sources (glucose, sucrose, glycerol, maltose, corn syrup, yeast extract, urea, peptone, and ammonium sulfate). The Plackett–Burman design and the central composite design (CCD) were utilized to optimize the fermentation mediums. Schizochytrium sp. in 50-mL fermentation broth was cultured in a 250 mL shake flask at 28 °C and 200 rpm for 120 h before collecting the cell pellet. Subsequently, the cell walls were destroyed with hydrochloric acid to extract the fatty acid using n-hexane. The DHA content was detected by gas chromatography. The single-factor test indicated that glucose and peptone, respectively, significantly improved the DHA content of Schizochytrium sp. compared to the other carbon and nitrogen sources. Glucose, sodium glutamate, and sea crystal were the key factors affecting DHA production in the Plackett–Burman test (P = 0.0247). The CCD result showed that DHA production was elevated by 34.73% compared with the initial yield (from 6.18 ± 0.063 to 8.33 ± 0.052 g/L). Therefore, the results of this study demonstrated an efficient strategy to increase the yield and content of DHA of Schizochytrium sp.

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“…But the animals supplemented with linseed oil generate a higher concentration of total n-3 polyunsaturated fatty acids (Enser et al, 2016). Finishing of 95 days with microalgae high in C22:6 n-3, increases eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) levels and decreases n−6/n−3 fatty acids ratio in beef (Rodriguez-Herrera et al, 2018).…”

Section: Intensive Productionmentioning

confidence: 99%

The most important attributes of beef sensory quality and production variables that can affect it: A review

et al. 2021

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Feeding microalgae at a high level to finishing heifers increases the long‐chain n‐3 fatty acid composition of beef with only small effects on the sensory quality

Cited by 13 publications

References 36 publications

Probiotic Yoghurt Made from Milk of Ewes Fed a Diet Supplemented with Spirulina platensis or Fish Oil

Probiotic Yoghurt Made from Milk of Ewes Fed a Diet Supplemented with Spirulina platensis or Fish Oil

Enhancing docosahexaenoic acid production of Schizochytrium sp. by optimizing fermentation using central composite design

The most important attributes of beef sensory quality and production variables that can affect it: A review

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