Nutrient retention values and cooking yield factors for three South African lamb and mutton cuts

Heerden, S.M. van; Strydom, P.E.

doi:10.1002/jsfa.8396

Cited by 10 publications

(8 citation statements)

References 21 publications

(74 reference statements)

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“…Livestock serves the human population in many ways, in particular, by providing protein-rich meat. Goat meat, with its rich nutrition favored by meat consumers, plays a vital role in daily diets [1,2]. For instance, goat meat contains low levels of cholesterol and intramuscular fat [3].…”

Section: Introductionmentioning

confidence: 99%

Screening of Deletion Variants within the Goat PRDM6 Gene and Its Effects on Growth Traits

Wang

Guo

et al. 2020

Animals

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Simple Summary: Genome-wide association studies found that the PR/SET Domain 6 (PRDM6) gene mutation was associated with bone development, bone density, and body mass index. This study found a 12 bp deletion variation within the PRDM6 gene in Shaanbei white cashmere goats in a large sample size (n = 1044). This variation polymorphism was associated with multiple goat growth traits in the yearling period, including heart girth (p = 0.027), cannon circumference (p = 0.008), chest depth (p = 2.10 × 10 −5 ), chest width (p = 0.004), body height (p = 0.032), body length (p = 0.044), and hip-width (p = 0.014). The effects of the 12 bp variation were found to make no difference on adult goat growth traits. Taken together, these results demonstrate that the 12 bp deletion variant plays an important role in the early growth and development of goats and could be considered as a useful and effective molecular marker for goat breeding selection in the growth stage.Abstract: By genome-wide association studies, the PRDM6 gene has been shown to affect multiple, apparently unrelated inherited traits, including bone density and body mass index. Therefore, it is considered a potentially pleiotropic gene. In this study, we identified a 12 bp deletion variant (NC_030814.1:rs651603667, g: 79985625-79985636delTTGACTGATCCA) within the PRDM6 gene in a large sample (SBWC goats; n = 1044). All goat samples were collected in Shaanxi province in July 2018. The frequency of the wt allele was higher than the frequency of the del allele, and this mutation polymorphism confirmed to be consistent with the Hardy-Weinberg equilibrium (p > 0.05). Further results showed that in a group of goats in the yearling period (18 months old, n = 567), this deletion variant of the PRDM6 gene was associated with heart girth (p = 0.027), cannon circumference (p = 0.008), chest depth (p = 2.10 × 10 −5 ), chest width (p = 0.004), body height (p = 0.032), body length (p = 0.044) and hip-width (p = 0.014). For adult SBWC goats (36 months old, n = 477), the effects of the 12 bp variation on growth-related traits were found to make no difference. These findings show that the 12 bp deletion within the goat PRDM6 gene plays an important role in the early growth and development of goats. Using the 12 bp mutation, breeders can quickly and effectively select excellent individual goats at an early stage.

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Section: Introductionmentioning

confidence: 99%

Screening of Deletion Variants within the Goat PRDM6 Gene and Its Effects on Growth Traits

Wang

Guo

et al. 2020

Animals

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“…For yield factor, the ranges in terms of yield factor could be affected by the different compositions of fish tissues, which is one of the factors that affect weight change after cooking [ 25 ]. In addition, a previous study pointed out that different fat contents in foods also contribute to this variation [ 26 ]. The result on moisture contents was in line with a high percentage of loss of moisture in fried fish compared to boiled fish.…”

Section: Discussionmentioning

confidence: 99%

Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand

Singhato

Judprasong

Sridonpai

et al. 2022

Foods

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Although fish are good sources of selenium (Se), an essential trace element for the human body, very limited data exist on Se content in commonly consumed fish in Thailand. Consequently, this study investigated selenium content and the effect of cooking among 10 fish species (5 freshwater and 5 marine) most-commonly consumed by the Thai people. The fish were purchased from three representative wholesale markets within or nearby to Bangkok. All fish species were prepared to determine their edible portions (EP) and moisture contents. Total Se in fresh, boiled, and fried fish were analysed using Inductively Coupled Plasma-Triple Quadrupole-Mass Spectrometry (ICP-QQQ-MS). In general, higher levels of Se were found in marine fish (37.1–198.5 µg/100 g EP in fresh fish, 48.0–154.4 µg/100 g EP in boiled fish, and 52.9–262.4 µg/100 g EP in fried fish) compared to freshwater fish (6.9–29.4 µg/100 g EP in fresh fish, 10.1–26.5 µg/100 g EP in boiled fish, and 13.7–43.8 µg/100 g EP in fried fish). While Longtail tuna showed significantly higher Se content than other fish (p < 0.05), boiled Longtail tuna had significantly lower true retention of Se than the other fish (p < 0.05). Most fish species retained a high level of selenium (ranged 64.1–100.0% true retention in boiling and frying). Longtail tuna, Short-bodied mackerel, Indo-pacific Spanish mackerel, Nile tilapia, and red Nile tilapia–cooked by boiling and frying–are recommended for consumption as excellent sources of selenium.

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“…The retention factor of 1 is preliminarily recommended for all other constituents, for which there are no data available at present (EuroFIR, 2006). Hence, the nutrient retention of the prepared foods or dishes will also vary, always countryspecific, as noted in the literature (Van Heerden and Strydom, 2017).…”

Section: Nutrient Retention In Foodmentioning

confidence: 98%

“…Nutrient retention and cooking yield are two factors that need to be considered when looking into nutrient availability for cooked food. It is needed for formulating a balanced and healthy diet (Van Heerden and Strydom, 2017). The use of factors for weight yield (fat/water and alcohol) and nutrient retention is directly related to the composite food recipe measurement procedures.…”

Section: Nutrient Retention In Foodmentioning

confidence: 99%

“…Various factors might affect the retention of nutrients in food such as cooking, animal age, and carcass characteristics, and they are unique to specific countries (Van Heerden and Strydom, 2017). Methods and temperatures in cooking play a vital role in nutrient retention, and might be applied differently using dry-and moist-cooking methods.…”

Section: Long-chain Omega-3 Fatty Acids (Epa and Dha) As Affected By ...mentioning

confidence: 99%

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Review on retention of long-chain omega-3 polyunsaturated fatty acids (EPA and DHA) in fish as affected by cooking methods

Alinafiah¹,

Azlan²,

Ismail³

et al. 2022

IFRJ

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Fatty acids are essential building blocks for the structural components of the cells, tissues, organs, and certain biologically active substances synthesis. Omega-3 polyunsaturated fatty acids are long-chain fatty acids essential for several biological functions including oxidative stress reduction and cardiovascular safety. Diet rich in omega-3 fatty acids is well acknowledged as beneficial to one's health and well-being. For the development of balanced diets, the nutrient content of raw and cooked foods is crucial. However, cooking method, animal age, and carcass characteristics might affect nutrient retention during cooking, and these factors are often unique to specific countries. This review thus provides a general overview of several cooking effects on long-chain omega-3 retention in fish. It can be concluded that the DHA and EPA's true retention values are correlated to the impact of different cooking treatments.

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Nutrient retention values and cooking yield factors for three South African lamb and mutton cuts

Cited by 10 publications

References 21 publications

Screening of Deletion Variants within the Goat PRDM6 Gene and Its Effects on Growth Traits

Screening of Deletion Variants within the Goat PRDM6 Gene and Its Effects on Growth Traits

Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand

Review on retention of long-chain omega-3 polyunsaturated fatty acids (EPA and DHA) in fish as affected by cooking methods

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