Protein and lipids of Peking duck's meat in relation to different diet treatments

Pekin ducks of four weeks age were fed on five differently treated diets, namely, standard diet [18% cereal protein], replaced diet [8% cereal protein + 5% ruman + 5% manure], replaced diet treated by boiling or 1% HCl or 1% NaOH. Feeding was undertaken for four weeks. Gross chemical composition, protein fractions by IEF, lipid classes and fatty acid composition were investigated for duck's meat. Data did not reveal significant differences regarding gross chemical composition, with ash content being the only exception. Electrophoretic patterns explored bands of higher density for diets treated with acid or alkali indicating more hydrolysis of protein and, thereby, elevation of the digestibility of diet. No clear cut trend was traced for lipid classes belonging to legs and breasts. However, all treatments applied in the present study exhibited higher triglyceride fraction as compared to control. It was obvious that treatment of diets by boiling or acid elevated the unsaturated fatty acids in ducks lipid, the effect which is in favor of producing better nutritional quality

Changes in lipids, amino acids and enzymes activity during salting of sardine [sardinella aurita]

Changes in lipids, fatty acids composition, phospholipid fractions, amino acids composition and enzymes activity of sardine [Sardinella aurita] during salting by different techniques were investigated. Oxidation and hydrolysis of lipids caused a marked reduction in the content of the polyunsaturated fatty acids, triglycerides, phosphatidyl choline, phosphatidyl ethanol amine, phosphatidyl inositol and phosphatidyl serine and an observed increase in the total saturated fatty acids, free fatty acids, mono and diglycerides, lysoforms and phosphatidic acid. Among the amino acids, lysine and leucine were decreased, while aspartic, glutamic and alanine were increased, especially in the product treated with pancreatin enzyme. Activity of lipases and alkaline cathepsins enzymes increased only during the first four weeks of salting. They were higher in pickling than in Kench salting. Addition of the commercial enzymes preparation [pancreatin] led to increase the activity of such enzymes during the salting process