Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability

Juárez, M.; Dugan, M. E. R.; Aldai, Noelia; Aalhus, J. L.; Patience, John F.; Zijlstra, R. T.; Beaulieu, A. D.

doi:10.1016/j.foodchem.2010.12.065

Cited by 31 publications

(31 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results agreed with [Zuidhof et al (2009]). Similar results were reported in rabbits when fed with different levels of flaxseed [38] and in pork [39]. All these authors reported that there was significant increase in polyunsaturated fatty acid contents of fatty acid profile when the flaxseed was given through the diet to the broilers.…”

Section: Resultssupporting

confidence: 82%

Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products

et al. 2013

View full text Add to dashboard Cite

This study was intended to explore the effect of extruded flaxseed meal supplemented diet on broiler growth performance, oxidative stability and organoleptic characteristics of broiler meat and meat products. 120 (day old) broiler chicks were randomly allotted to 12 experimental groups and fed on diets containing extruded flaxseed meal at 0, 5, 10 and 15%. The supplementation of extruded flaxseed in the diet decreases the body weight gain, feed intake and increased feed conversion ratio (FCR) values of broilers. The antioxidant enzymes were strongly influenced by different levels of extruded flaxseed supplementation among treatments. The TBARS assay revealed that maximum malondialdehyde were produced in T3 containing highest extruded flaxseed level (15%) and minimum malondialdehyde were produced in T0 treatment having no extruded flaxseed. The TBARS values ranged from 0.850-2.106 and 0.460-1.052 in leg and breast met respectively. The Free radical scavenging activity varied significantly and DPPH values of breast meat ranged from 20.70% to 39.09% and in leg meat 23.53% to 43.09% respectively. The sensory acceptability of broiler meat nuggets was decreased with the increase in the level of flaxseeds due to the lipid peroxidation of polyunsaturated fatty acids (PUFA) which generated off flavors and bad odors. Feeding extruded flaxseed to chicken through feed strongly inflated the quality and functional properties, fatty acid contents and reduced the oxidative stability of broiler meat and meat products. The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat.

show abstract

Section: Resultssupporting

confidence: 82%

Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products

et al. 2013

View full text Add to dashboard Cite

show abstract

“…Jua´rez et al (2011a) fed 10% rolled flaxseed along with 63% ground barley, and 22% alfalfa brome hay to steers over a 90-d finishing period, and increased total omega-3s in beef loin muscle from 0.95 to 2.05% of total fatty acids. This level was Â fourfold lower than found in pork when feeding pigs (i.e., a monogastric animal with limited biohydrogenation) the same level of flaxseed for 77 d (Jua´rez et al 2011b). Comparing results from these two species indicates that even when feeding an oilseed such as flaxseed to cattle on a high-grain diet, biohydrogenation processes are still quite active.…”

Section: Increasing Vaccenic and Rumenic Acidsmentioning

confidence: 70%

Review:Trans-forming beef to provide healthier fatty acid profiles

et al. 2011

View full text Add to dashboard Cite

Dugan, M. E. R., Aldai, N., Aalhus, J. L., Rolland, D. C. and Kramer, J. K. G. 2011. Review: Trans- forming beef to provide healthier fatty acid profiles. Can. J. Anim. Sci. 91: 545–556.Trans fatty acids are found naturally in foods, particularly in those derived from ruminant animals, such as beef and dairy cattle. Over the past few decades, human consumption of trans fatty acids has increased, but this has been mainly from products containing partially hydrogenated vegetable oils. The correlation of trans fatty acid consumption with diseases such as coronary heart disease has been cause for concern, and led to recommendations to reduce their consumption. Trans fatty acids, however, have differing effects on human health. Therefore, in foods produced from ruminant animals, it is important to know their trans fatty acid composition, and how to enrich or deplete fatty acids that have positive or negative health effects. This review will cover the analysis of trans fatty acids in beef, their origin, how to manipulate their concentrations, and give a brief overview of their health effects.

show abstract

“…Providing flaxseed (oil) to pigs (Matthews et al ., ; Juárez et al ., ; Turner et al ., ) and broilers (Crespo & Esteve‐Garcia, ; Nguyen et al ., ) increases their ALA content, as well as their EPA concentration. In the current, study trace amounts of EPA were found in the house crickets, whereas none was detected in the lesser mealworms and black soldier flies.…”

Section: Discussionmentioning

confidence: 99%

Dietary enrichment of edible insects with omega 3 fatty acids

et al. 2019

View full text Add to dashboard Cite

Edible insects are advocated as sustainable and healthy food and feed. However, commercially produced insects are often low in n-3 fatty acids and have suboptimal n-6/n-3 ratios. A certain amount and proportion of these FAs is required to optimize human health. Flaxseed oil consists primarily (57%) out of alpha-linolenic acid. An experiment was conducted to quantify the effect of flaxseed oil provision on fatty acid composition and to determine the quantity needed to attain a beneficial n-6/n-3 ratio. Three species were used in the experiment: house crickets (Acheta domesticus [L.]), lesser mealworms (Alphitobius diaperinus [Pfanzer]) and black soldier flies (Hermetia illucens [L.]). These were provided with either a control diet or a diet enriched with 1%, 2%, or 4% flaxseed oil during their larval/nymphal stage. Fatty acid profiles of diets and insects were determined via GC-MS. The three species had distinct fatty acid profiles on all four diets, but responded similarly to flaxseed oil addition. For each percent added to the diet, the alpha-linolenic acid content of the insects increased by 2.3%-2.7%. Four percent addition increased the n-3 fatty acid content 10-20 fold in the three species and thereby strongly decreased n-6/n-3 ratios from 18-36 to 0.8-2.4. A ratio below 5 is considered optimal for human health and was achieved by 2% flaxseed oil inclusion for house crickets and lesser mealworms, and at 1% inclusion for black soldier flies. Adding a source of n-3 fatty acids to insect diets can thus improve the nutritional quality of insects.

show abstract

Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability

Cited by 31 publications

References 33 publications

Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products

Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products

Review:Trans-forming beef to provide healthier fatty acid profiles

Dietary enrichment of edible insects with omega 3 fatty acids

Contact Info

Product

Resources

About