Effect of Different Dietary Oil Sources on Enrichment of Omega -3 Poly Unsaturated Fatty Acids in Japanese Quail Meat

An experiment was conducted to assess the effect of inclusion level of different feed ingredients rich in omega-3 fatty acids tooptimizethe production of omega-3 enriched Japanese quail meat. The feeding trial was conducted in Japanese quail broiler chicks for five weeks (0 - 5 week) period. The experiment had six treatments (T1-PO 4%; T2 LO 4%: T3 LO 3% + SO 1%; T4 LO 2% + SO 2%; T5 LO 1% + SO 3%; T6 SO 4%) with various inclusion levels of different sources of omega-3 fatty acids (linseed oil / sardine oil) with six replicates in each treatment and each replicate had ten birds. Inclusion level of 3 % linseed oil and 1 % sardine fish oil was optimum for producing omega-3 fatty acids enriched Japanese quail meat. Japanese quail meat was enriched with ALA- 12.67%; EPA-2.11%; DHA-2.16% and n-3-16.95% (% of total fatty acids). Omega-3 fatty acids were enriched by 9.79 times and Omega-6 : Omega-3 ratio was narrowed by 9.8 times than that of control which is ideal for human consumption.

Fontes de óleo na dieta e sua influência no desempenho e na imunidade de frangos de corte / Sources of oil in the diet and its influence on the performance and the immunity of broilers

A composição de ácidos graxos da dieta pode influenciar o desempenho produtivo e o sistema imune de frangos de corte. O objetivo deste estudo foi avaliar o efeito do consumo de óleos ricos em ácidos graxos poli-insaturados ômega-6 (PUFAs n-6) e ômega-3 (PUFAs n-3) sobre o desempenho e a resposta imunológica de frangos de corte frente a um desafio antigênico. Foram comparadas dietas formuladas com 7% de óleo de soja (OS), linhaça (OL) ou sardinha (OP), fornecidas a 240 frangos da linhagem Cobb, divididos em 24 grupos de 10 aves cada, num arranjo experimental 3x2 (3 tipos de óleo e aves vacinadas ou não vacinadas) e 4 repetições. O óleo de soja é rico em ácido linoleico, um PUFA n-6, o óleo de linhaça é fonte de ácido alfa-linolênico, um PUFA n-3, e o óleo de sardinha, de outros PUFAs n-3, como os ácidos eicosapentaenoico e docosahexaenoico. O consumo de ração, o ganho de peso e a conversão alimentar foram avaliados aos 21, 35 e 42 dias. Aos 7 e aos 21 dias de idade, metade das aves recebeu vacina contra doença de Newcastle. Quinze dias após a imunização, avaliou-se a produção de anticorpos pelo método de ELISA, expressa pela densidade óptica a 450 nm (D.O. 450nm). Apenas as aves alimentadas com ração contendo OS apresentaram maior imunidade humoral (P<0,05) após a vacinação. A resposta linfoproliferativa das aves, que expressa a imunidade celular, foi maior entre as aves vacinadas, em comparação às aves não vacinadas (P<0,05), independentemente do óleo utilizado. A fonte de óleo da ração ou a vacinação não influenciaram o ganho de peso das aves (P>0,05). Entre as aves que receberam dieta com OS, as aves vacinadas apresentaram pior conversão alimentar (P<0,05)...

The fatty acid composition in the diet can affect the productive performance and the immune system of broiler chickens. The objective of this study was to evaluate the effect of the consumption of oils rich in omega-6 (n-6 PUFA) and omega-3 (n-3 PUFA) polyunsaturated fatty acids on the performance and the immune response of broilers submitted to an antigenic challenge. Diets were formulated with either 7% soybean oil (SO), linseed oil (LO) or sardine oil (PO) and provided to 240 Cobb broilers which were divided into 24 groups of 10 birds each, following a 3x2 experimental arrangement (3 types of oil and vaccinated or non-vaccinated birds) and four replications. Soybean oil is rich in linoleic acid (n-6 PUFA), linseed oil a source of alfa-linolenic acid (n-3 PUFA) and the sardine oil is a source of eicosapentaenoic and docosahexaenoic acids (other n-3 PUFA). Feed intake, weight gain and feed conversion were evaluated at 21, 35 and 42 days. Half of the birds were vaccinated against Newcastle disease at 7 and 21 days. Fifteen days after the immunization, the production of antibodies was evaluated by ELISA and expressed by optical density at 450 nm (O.D. 450 nm). Only the birds fed ration containing SO presented higher humoral immune response (p<0.05) after vaccination. The lymphoproliferative response, which expresses the cellular immunity, was higher in vaccinated than in the unvaccinated birds (P<0.05), regardless of the oil used. Neither the oil source in the ration nor the vaccination influenced birds' weight gain (P>0.05). The vaccination impaired the feed conversion of the birds fed diet containing SO (P<0.05) but did not influence feed conversion of the birds fed rations with LO or PO (P>0.05). The use of oil rich in n-6 PUFA in broilers' diet increased humoral response, but did not influence the cellular response against an antigenic challenge.

Caracterización física y química de la sardina (Sardinella aurita) / Physical and Chemical Characterization of the Sardine (Sardinella aurita)

El objetivo del presente estudio fue la evaluación de los parámetros físicos y químicos en sardinas (Sardinella aurita) recién capturadas, durante los meses de mayo, junio y julio. Los parámetros evaluados fueron: análisis proximal (humedad, proteína, grasa y ceniza), hierro, calcio, fósforo, cloruros, mercurio, cadmio, plomo, pH, ácido láctico (AL), bases volátiles totales (BVT), trimetilamina (TMA), solubilidad de proteínas en soluciones salinas (SPs), líquido exprimible (LE), color (L, a y b), degradación de nucleótidos, valor K%, Hx/Ino, aminas biógenas y perfil de ácidos grasos. Los resultados más relevantes son los siguientes: el análisis proximal mostró diferencias significativas entre los meses evaluados (P<0,05). Los valores de pH (5,94 a 5,96), ácido láctico (17,82 a 24,28 µmol/g), color: a (6,19 a 6,61) y L (40,54 a 46,10), reflejan una buena condición del tejido muscular y apariencia visual. Los valores de SPs (74,3 a 78,7%) y LE (15,0 a 18,5%) son indicativos de una excelente integridad de la proteína. Los parámetros de pH, ácido láctico, SPs y LE no mostraron diferencias significativas (P>0,05) entre los meses. El valor K obtenido (12,05 a 24,12) y el bajo contenido de aminas biógenas son indicativos también de una materia prima con alto grado de frescura. El perfil de ácidos grasos mostró una alta proporción de ácidos poliinsaturados (31,58 a 37,00%), especialmente de los ácidos eicosapentaenoico (14,19 a 16,06%) y docosahexaenoico (12,00 a 15,80%), lo cual puede ser beneficioso para consumo humano y para la prevención de algunas enfermedades. Todos los valores determinados (físicos y químicos) pueden ser considerados como representativos y típicos para esta especie de sardina (Sardinella aurita) recién capturada, unido a una correcta manipulación y almacenamiento en hielo.

The aim of this study was to evaluate the physical and chemical parameters of sardines (Sardinella aurita) recently captured during the months of May, June and July. The parameters evaluated were: proximate analysis (moisture, protein, fat and ash), iron, calcium, phosphorus, chlorine, mercury, cadmium, lead, pH, lactic acid (LA), total volatile bases (TBV), thrimethylamine (TMA), proteins solubility in saline solutions (SPs), water-binding capacity (WBC), color (L, a and b), nucleotide degradation, %K-value, Hx/Ino, biogenic amines, and fatty acids profile. The main results were: proximate analysis showed significant differences between the evaluated months (P<0.05). The pH values (5.94 to 5.96), lactic acid (17.92 to 24.28 µmol/g), color: a (6.19 to 6.61) and L (40.54 to 46.10), reflect good muscle condition and visual appearance. The SPs (74.3 to 78.7%) and LE (15.0 to 18.5%) were indicative of excellent protein integrity. The pH, lactic acid, PSs and LE not showed significant differences (P>0.05) between months. The K-value (12.05 to 24.12) and the low levels of biogenic amine were also indicative of a high freshness raw material. The fatty acid profile showed a high proportion of polyunsaturated fatty acids (31.58 to 37.00%), especially eicosapentaenoic acid (14.19 to 16.06%) and docosahexaenoic acid (12.00 to 15.80%) which can be beneficial for human consumption and for the prevention of some risk illness. All these present values (physical and chemical) could be considered as representative and typical for this specie of sardine (Sardinella aurita) in fresh condition, together with proper handling and ice storage.

Aplicación del modelo de weibull normalizado en la deshidratación osmótica de láminas de sardina / Application of Normalized Weibull Model in the Osmotic Dehydration of Sardine Sheets

Conocer la cinética de deshidratación osmótica de un alimento y los factores que la afectan son aspectos importantes para diseñar un adecuado proceso. En este trabajo se investigó la aplicación del modelo de Weibull normalizado para describir la deshidratación osmótica de láminas finitas de sardina y determinar el coeficiente de difusión efectivo del agua. La deshidratación osmótica se realizó durante 4 horas utilizando salmueras de diferentes concentraciones (0,15-0,27 g NaCl/g) y temperaturas (30-38°C). Durante el proceso se midió el contenido de agua en las láminas y estos valores se ajustaron al modelo de Weibull normalizado. Los altos valores del coeficiente de regresión (R² > 0,99), la alta significancia (α < 0,001) para el coeficiente de difusión (D) y el parámetro β, y los bajos valores del ji-cuadrado reducido, indicaron la aceptabilidad del modelo para describir el proceso y determinar el coeficiente de difusión efectivo De del agua. Los valores de D variaron entre 1,01 x 10-11 m²/s y 4, 30 x 10-11 m²/s.

Knowledge of kinetics of osmotic dehydration of a food and factors that cause effects are aspects import for the appropriate design of process. In this work the application of normalized Weibull model was investigated for describing the osmotic dehydration (OD) of sardine finite sheets and determining the effective diffusion coefficient for water. The OD was carried out during 4 hours using brine at different concentrations (0.15-0.27 g NaCl/g) and temperatures (30-38°C). During process the water content of shhets was measured and these values were fitted to normalized Weibull model. The high values of regression coefficients (R² > 0.99), high significance (α < 0.001) of diffusion coefficient (D), parameter β, and low values of chi-square indicated the acceptability of Weibull model for describing the process and determining the effective diffusion coefficient De for water. The values of D ranged from 1.01 x 10-11 m²/s to 4.30 x 10-11 m²/s.

Evaluación de los programas pre-requisitos del plan HACCP en una planta de sardinas congeladas

Las buenas prácticas de fabricación (BPF) y los procedimientos operativos estándares de saneamiento (POES) en planta son considerados los pre-requisitos esenciales para la implementación del sistema de análisis de peligros y puntos de control crítico (HACCP) como una herramienta para la inocuidad de alimentos durante su procesamiento. El objetivo de esta investigación fue la evaluación de las BPF/POES en una línea de sardina (Sardinella aurita) entera congelada. Se verificó el cumplimiento de las BPF mediante la planilla de evaluación del MSAS (Ministerio de Salud) de Venezuela y de los POES a través de un cuestionario propuesto por la FDA. Las BPF y los POES fueron evaluados en base a deméritos, se obtuvo un valor en porcentaje por cada pre-requisito y fue referido como efectividad higiénica. Los resultados obtenidos de la evaluación de las BPF indicaron que la planta cumple con la mayoría de las condiciones de edificaciones e instalaciones, equipos y utensilios, requisitos higiénicos de la producción, aseguramiento de la calidad higiénica, almacenamiento y transporte, obteniendo una efectividad higiénica satisfactoria de un 84%. El nivel de cumplimiento de los POES fue de un 53,12% con deméritos en todos los aspectos evaluados, debido a la inexistencia de un documento guía, carencia de controles en el plan de saneamiento y de liderazgo en ejecutar acciones correctivas. Por lo tanto, se diseñó un programa de control sanitario basado en los POES.

Evaluation of prerequisites programs for a HACCP plan for frozen sardine plant. Good manufacturing practices (GMP) and sanitation standard operating procedures (SSOP) are prerequisites programs for the application of the Hazard Analysis and Critical Control Point (HACCP) system as a food safety approach during processing. The aim of this study was to evaluate GMP/SSOP prerequisites in processing line of frozen whole sardine (Sardinella aurita). The GMP compliance was verified according to a standard procedure of the Ministry for the Health of Venezuela, and the SSOP were assessed according to a checklist proposed by the FDA. GMP and SSOP were evaluated following a demerit-based approach. A percentage value was calculated and referred to as sanitary effectiveness. Results indicated that the plant had a good level of compliance with GMP from assessment of buildings and facilities, equipment and tools, hygienic requisites of the production, assurance of the hygiene quality, storage and transportation, and the percentage of sanitary effectiveness was 84%. The level of compliance for SSOP was 53,12 % with demerits found in all assessed aspects consisting of inexistent guidelines, lack of control in the sanitary plan and lack of leadership in applying corrective actions. Thus, an improvement in the plant sanitation program was designed targeting SSOP.

Influence of washing and frozen storage on the myofibrillar protein fraction in sardine mince flesh

El almacenamiento congelado de especies pesqueras, como la sardina, resulta en cambios significativos en sus propiedades funcionales las cuales determinan su tiempo de vida en almacenamiento. La pulpa de sardina se caracteriza por un alto contenido de grasa, músculo oscuro, y proteínas sarcoplasmáticas que inhiben la formación de geles a base de esta pulpa. Aplicando tratamiento de lavado a la pulpa de sardina se remueven compuestos indeseables para la preparación de productos a base de esta pulpa y a la vez aumentando su tiempo de vida en anaquel. El objetivo del presente estudio fue evaluar el efecto del almacenamiento en congelación a –30°C sobre la fracción de las proteínas miofibrilares de la pulpa de sardina tratada con soluciones al 0,5 por ciento de bicarbonato de sodio. Lotes de pulpa de sardina se le aplicó tratamiento de lavado con una solución de bicarbonato de sodio al 0,5 por ciento y luego centrifugadas a 300 rpm por 15 min. para la eliminación del agua remanente. Lotes de 100 gr. fueron empacados en bolsas de polipropileno y almacenadas a –30°C y analizadas cada 30 días durante150 días. Las proteínas nmiofibrilares fueron extraídas con buffer fosfato (tris HCl, KCl, EDTA, pH 7,6), y evaluadas por la técnica de electroforesis, SDS-PAGE. Las bandas de las diferentes proteínas y sus productos de degradación fueron analizadas y digitalizadas utilizando un Gel Doc 2000 y un programa Quality One 4.1.1 de Bio-Rad. Las principales bandas y sus productos de degradación fueron identificados por comparación de estos contra un estándar de peso molecular. A los 60 días se observó el comienzo del deterioro de las proteínas miofibrilares con pesos moleculares aparentes entre 220 y 65KD, y la formación de agregados moleculares de alto peso molecular. A los 120 días este deterioro se hace más pronunciado apareciendo gran cantidad de bandas de bajo peso molecular, péptidos, los cuales incrementan a medida que transcurre el tiempo de almacenamiento congelado...

Frozen storage of fish species, such as sardine, result in detrimental changes in functional properties that determine storage life. Sardine meat is characterized by high fat content, dark meat, and sarcoplasmic proteins that inhibit gel formation. Washing mince flesh with solutions such as sodium bicarbonate is very effective for removing undesirable components. The objective of this research was to study the effects of frozen storage at -30°C in the myofibrillar protein fraction of sardine mince flesh washed with 0.5% sodium bicarbonate solution. Samples of sardine-minced flesh were washed three times with a 0.5% of sodium bicarbonate solution and centrifuged at 3000 rpm for 15 minutes. These samples were divided in lots of 100 g. packed in plastic bags and stored at -30°C, and analyzed every 30 days for 150 days. The myofibrillar proteins were extracted using a phosphate buffer (tris HCl, KCl, EDTA, pH 7.6), and evaluated by SDS-PAGE. The bands were analyzed and digitalized with a Gel Doc 2000 and Quality One 4.1.1 by Bio-Rad. The main bands of myofibrillar protein were identified by comparison of these against a prestained molecular weight standard. After 60 days there was deterioration of the myofibrillar protein fraction with apparent molecular weight between 220 and 65KD, and the formation of molecular aggregates at high molecular weight occurred. After 120 days due to myofibrillar protein deterioration, protein and peptides with low molecular weight were formed and increasing throughout frozen storage. Understanding the mechanism involved in the deterioration of the mince flesh during frozen storage we would enable to help the establishment of quality parameters and ability to predict storage life for that product.

La pesca de sardina, Sardinella aurita (Teleostei: Clupeidae) asociada con la variabilidad ambiental del ecosistema de surgencia costera de Nueva Esparta, Venezuela / Association of sardine fishery, Sardinella aurita (Teleostei: Clupeidae) and environmental variability of the coastal upwelling ecosystem of Nueva Esparta, Venezuela

The present research is an analysis of Spanish sardine fishing (Sardinella aurita) associated with some climatic and meteorologic parameters of the ecosystem from El Morro Nueva Esparta, Venezuela. The catch and environmental data from the area were taken in the period 1996-2000. Catch data as a function of wind speed, sea surface temperature, air temperature and rain were analyzed by means of simple lineal regression and multiple models. We found a positive correlation of catch with wind speed, and a negative correlation with sea surface temperature, air temperature, and rain. The multiple regression model with intercept had a poor fit, therefore, we made a model without intercept, which improve greatly the fit. A selection of the variables using the forward procedure verified that the independent variables "wind speed" and "air temperature" have a significant relation with catch (p < 0.001) at real time. This method suggests that sea surface temperature and rain have little influence on the catch, and suggests a major availability of resources in the months with low air temperature and the highest wind speed (January-June). Rev.

Protein quality of anchovy, mackerel and canned sardine samples

The protein nutritive value of anchovy, mackerel and canned sardine samples together with casein as a reference formulation were evaluated. Proximate composition, protein quality and protein digestibility were determined. Procedures for evaluation included Protein Efficiency Ratio (PER) using the rat bioassay and in vivo Apparent Digestibility (AD). Rats fed with canned sardine diet had the highest mean body weight (154.8±12.28g) while rats fed with anchovy diet had the lowest mean body weight (145.27±15.89g) with significant differences between all the groups. Mean body weight of rats fed with selected fish diet was higher compared to rats fed with casein diet. For PER value, canned sardine has the highest value (2.48), followed by anchovy (2.46) and mackerel (2.34). PER value for all selected fish is lower than that for casein (3.14). Mackerel had the highest value of in vivo AD (96.99%), followed by casein (96.96%), canned sardine (96.88%) and anchovy (91.29%). In conclusion, among the types of fish compared, sardine had the highest protein quality while mackerel showed the highest digestibility.

Estabilidad de filetes de sardina (Sardinella aurita) en almacenamiento congelado a -18ºC / Stability of Sardine Fillets (Sardinella aurita) under Frozen Storage at -18°C

Los cambios físicos, químicos y sensoriales fueron evaluados en filetes de sardina (Sardinella aurita), almacenados en congelación a -18°C por seis meses. Se tomaron muestras mensualmente con el propósito de determinar: pH, color (L, a y b), líquido exprimible (LE), solubilidad de proteínas solubles en soluciones salinas (SPs), ácido tiobarbitúrico (TBA), ácido láctico, perfil de ácidos grasos, humedad y evaluación sensorial. En este estudio el tiempo de almacenamiento mostró diferencias significativas (P < 0,05) con respecto a: color (L, a y b), evaluación sensorial, SPs y LE. La evaluación sensorial resultó ser el parámetro más idóneo para medir la estabilidad de los filetes congelados, los cuales mostraron un excelente grado de frescura, hasta el segundo mes de almacenamiento a partir del cual comienza a decrecer, pero conservando buenas condiciones sensoriales hasta el quinto mes. Al sexto mes se manifestaron alteraciones en el color del músculo, con la aparición de manchas amarillas, debido posiblemente a la oxidación de lípidos. Estos cambios sensoriales fueron confirmados por el índice de TBA, el cual se incrementó de 0,024 (Ab.Und/g), hasta 0,22 al sexto mes. La frescura inicial de las sardinas crudas, su bajo contenido de grasa y una correcta manipulación, fueron los factores que influyeron en la estabilidad del producto final.

Physical, chemical and sensorial changes were evaluated in sardine (Sardinella aurita.) fillets under frozen storage at -18°C for six months. Samples were taken monthly in order to evaluate: pH, colour (L,a, and b), water binding capacity (WBC), solubility of proteins in saline solutions (SPs), thiobarbituric ácid test (TBA), lactic acid, fatty acid profile, moisture and sensory evaluation. In this research the storage time shows significant differences (P < 0.05) with: colour (L,a and b), sensorial evaluation, SPs and WBC. Sensorial evaluation was the most suitable parameter in measurement frozen fillets stability. Fillets showed an excellent grade of freshness, until second month of frozen storage. After that, quality decrease, but also can reach until fifth month, with good sensorial conditions, meanwhile at sixth month, muscle colour was alterate with yellow spots, maybe due by lipid oxidation. These sensorial changes were confirmed by TBA index, which increase from 0.024 (Ab.Und/g) at the beginning of this experience, until 0.22 al sixth month. The initial freshness of raw sardine, the low fat level (2.5%), and good manipulation were important factors that influence in the stability of the end product.