The Heat Shock Transcription Factor HsfA Plays a Role in Membrane Lipids Biosynthesis Connecting Thermotolerance and Unsaturated Fatty Acid Metabolism in Aspergillus fumigatus.

Thermotolerance is a remarkable virulence attribute of Aspergillus fumigatus, but the consequences of heat shock (HS) to the cell membrane of this fungus are unknown, although this structure is one of the first to detect changes in ambient temperature that imposes on the cell a prompt adaptative response. Under high-temperature stress, fungi trigger the HS response controlled by heat shock transcription factors, such as HsfA, which regulates the expression of heat shock proteins. In yeast, smaller amounts of phospholipids with unsaturated fatty acid (FA) chains are synthesized in response to HS, directly affecting plasma membrane composition. The addition of double bonds in saturated FA is catalyzed by Δ9-fatty acid desaturases, whose expression is temperature-modulated. However, the relationship between HS and saturated/unsaturated FA balance in membrane lipids of A. fumigatus in response to HS has not been investigated. Here, we found that HsfA responds to plasma membrane stress and has a role in sphingolipid and phospholipid unsaturated biosynthesis. In addition, we studied the A. fumigatus Δ9-fatty acid desaturase sdeA and discovered that this gene is essential and required for unsaturated FA biosynthesis, although it did not directly affect the total levels of phospholipids and sphingolipids. sdeA depletion significantly sensitizes mature A. fumigatus biofilms to caspofungin. Also, we demonstrate that hsfA controls sdeA expression, while SdeA and Hsp90 physically interact. Our results suggest that HsfA is required for the adaptation of the fungal plasma membrane to HS and point out a sharp relationship between thermotolerance and FA metabolism in A. fumigatus. IMPORTANCE Aspergillus fumigatus causes invasive pulmonary aspergillosis, a life-threatening infection accounting for high mortality rates in immunocompromised patients. The ability of this organism to grow at elevated temperatures is long recognized as an essential attribute for this mold to cause disease. A. fumigatus responds to heat stress by activating heat shock transcription factors and chaperones to orchestrate cellular responses that protect the fungus against damage caused by heat. Concomitantly, the cell membrane must adapt to heat and maintain physical and chemical properties such as the balance between saturated/unsaturated fatty acids. However, how A. fumigatus connects these two physiological responses is unclear. Here, we explain that HsfA affects the synthesis of complex membrane lipids such as phospholipids and sphingolipids and controls the enzyme SdeA, which produces monounsaturated fatty acids, raw material for membrane lipids. These findings suggest that forced dysregulation of saturated/unsaturated fatty acid balance might represent novel strategies for antifungal therapy.

Comparison of chemical composition, energy content, and digestibility of different sources of distillers corn oil and soybean oil for pigs

The objective of this study was to determine and compare the chemical composition; oxidation indicators; ether extract (EE) digestibility; and digestible, metabolizable, and net energy (DE, ME, and NE, respectively) content of distillers corn oil (DCO) from Brazil (CBR) and the United States (CUS), with refined (RSB) and degummed soybean oil (DSB) from Brazil offered to pigs. Fifty crossbred barrows (23.1±3.4 kg body weight) were fed a corn-soybean meal basal diet, or diets composed of 90% basal diet and 10% of one of the four oil sources (CBR, CUS, RSB, or DSB). Pigs were fed an amount of their respective experimental diets equivalent to 2.8 times the maintenance DE requirement for 9 d (sequentially 7 d for adaptation and 2 d for partial collection of feces). Distillers corn oil from Brazil contained lower linoleic acid (47.4%) than CUS (53.9%), RSB (54.2%), and DSB (51.5%), but greater contents of oleic (32.1%) and palmitic (14.6%) acids compared to CUS (27.0 and 12.9%), RSB (22.9 and 11.2%), and DSB (23.5 and 11.2%). The moisture and unsaponifiable contents of CBR (0.17 and 1.64%) and CUS (0.20 and 1.64%) were similar, but greater than the values found for RSB (0.05 and 1.20%) and DSB (0.12 and 1.02%). The anisidine value, free fatty acid content, and acidity of DCO samples were higher than soybean oils. The peroxide value and thiobarbituric reactive substances content increased in the oil samples over time. The apparent total tract digestibility (ATTD) of gross energy and the DE, ME and NE values of the oils did not differ among oil sources and ranged from 87.8 to 91.5%, and from 8280 to 8630, 8139 to 8459, and 7162 to 7444 kcal/kg, respectively. The ATTD of EE was greater in RSB and DSB than for CBR, but similar to CUS. The DCO produced in Brazil is an excellent energy source for pigs, with DE, ME, and NE values similar to those of DCO from the US and soybean oils.(AU)

Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolate / Composicion de acidos grasos y contenido de solidos grasos de cacao peruano para la produccion de chocolate óptimo

Using technical procedures, the fatty acid (FA) profile and solid fat content (SFC) of the Peruvian cultivar cacao beans CCN 51 and ICS 6 and the "optimal chocolate", obtained from the mixture of the first two, were determined to assess their quality. These cacao beans were found to have important nutritional values. The FA profile of the cacao beans were similar (p>0.05); however, in the FA profile, the 'optimal chocolate' had significant differences (p≤0.05) in terms of palmitic, arachidic and linolenic acid. The n6:n3 ratio for "optimal chocolate" was 12.0 ± 1.7. Cacao beans had the same SFC, and SFC was highly temperature dependent, as determined using a mathematical model for chocolate. The SFC of chocolate refers to hard cacao butter content at temperatures between 20 and 25°C, and solid fat was heat resistant from 25 to 30°C, which is considered valuable in trade chocolate production. The quality-related properties of these lipid fractions imparted nutritional and physical aspects to the optimal dark chocolate for human consumption.

La composición de ácidos grasos (CAG) y el contenido de sólidos grasos (CSG), de la fracción lipídica de los cultivares peruanos de cacao CCN 51 e ICS 6 así como del "chocolate óptimo", obtenido de las mezclas de las primeras dos, fueron determinados por técnicas analíticas para conocer su calidad. Estas variedades tuvieron valores nutricionales importantes. La CAG de los granos de cacao fueron similares, sin embargo la CAG del "Chocolate óptimo" tuvo diferencias significativas (p<0,05) para los acidos grasos palmitico, araquidico y linoleico. El ratio n6:n3 fue de 12,0 ± 1,7. El CSG de los granos de cacao fueron los mismos y tuvo una fuerte dependencia con la temperatura, también se definió un modelo matematico para el chocolate. El CSG le confiere al chocolate una consistencia dura a temperaturas de 20 a 25°C y resistentes al calor de 25 a 30°C, siendo tales propiedades una ventaja en la comercialización de chocolates. La calidad de estas fracciones lipidicas tuvieron aspectos nutricionales y fisicos en el chocolate oscuro para consumo humano.

Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish / Comparação da composição da gordura e propriedades químicas dos extratos de gordura entre filé de peixe de água quente e de água fria

The purpose of this study was to determine and compare fat composition and chemical properties of fish fillets of selected warm-water fish obtained from Straits of Malacca. A cold water fish, namely salmon was used for comparison. Moisture content, crude fat, fatty acids composition and chemical characteristics of fish fillets of Yellowstripe scad, Japanese threadfin bream and salmon were determined. Japanese threadfin bream fillet had highest moisture and crude fat contents, followed by fillets of Yellowstripe scad and salmon. A significantly strong and negative correlation was found between moisture and crude fat contents of these fish fillets. Fillets of Japanese threadfin bream and Yellowstripe scad also had higher total saturated fatty acids than total unsaturated fatty acids. Although salmon fillet had lowest percentage of saturated fatty acids, it had highest monounsaturated fatty acids and polyunsaturated fatty acids (PUFA) compared with the two warm-water fish. Palmitic acid and oleic acid were the major fatty acids in the fish fillets. Chemical properties of the oils extracted from the warm-water fish fillets were varied compared to salmon. The selected warm-water fish fillets offer favorable fatty acids composition and chemical properties, which can potentially be used as good sources of PUFA.

O objetivo deste estudo foi determinar e comparar a composição gordurosa e as propriedades químicas de filés de peixes selecionados de água quente obtidos no Estreito de Malaca. Um peixe de água fria, o salmão, foi usado para comparação. Foram determinados o teor de umidade, a gordura bruta, a composição de ácidos graxos e as características químicas dos filés de yellowstripe scad, sargo japonês e salmão. Os filés de sargo japonês apresentaram maior teor de umidade e de gordura bruta, seguidos por filés de yellowstripe scad e de salmão. Foi encontrada uma correlação significativamente forte e negativa entre a umidade e o teor de gordura bruta desses filés de peixe. Filés de sargo japonês e de yellowstripe scad também apresentaram ácidos graxos saturados totais mais altos do que os ácidos graxos insaturados totais. Embora o filé de salmão tenha menor porcentagem de ácidos graxos saturados, ele apresentou os maiores ácidos graxos monoinsaturados e ácidos graxos poliinsaturados (PUFA em comparação com os dois peixes de água quente. O ácido palmítico e o ácido oleico foram os principais ácidos graxos dos filés de peixe. As propriedades químicas dos óleos extraídos dos filés de peixe de água quente foram variadas em comparação ao salmão. Os filés de peixe de água quente selecionados oferecem composição favorável de ácidos graxos e propriedades químicas, que podem ser potencialmente usadas como boas fontes de PUFAs.

Effect of linseed oil sediment in the diet of pigs on the growth performance and fatty acid profile of meat

The objective of this investigation was to examine the influence of dietary linseed oil sediment on the growth performance and fatty acid composition in the muscle tissue of pigs. Sixty-eight crossbred Swedish Yorkshire × Norwegian Landrace pigs were allocated to two trials with two different levels of linseed oil sediment. Twenty-four pigs in Trial 1 were allotted into control 1 and experimental 1, of 12 animals each, and forty-four pigs in Trial 2 were allotted into control 2 and experimental 2, of 22 animals each. In both treatments, control and experimental groups were formed by animals analogous by origin, gender, weight, and condition score. Control pigs were fed identical diets ad libitum in both trials. The treated pigs were fed the same diet as control pigs, but vegetable oil was replaced by linseed oil sediment at a rate of 25 g kg−1 (experimental group 1) in Trial 1 and 50 g kg−1 (experimental group 2) in Trial 2. The results indicated that in both trials, vegetable oil replacement for linseed oil sediment had no significant influence on the growth rate of pigs, though a tendency was observed for a more rapid daily gain. Addition of linseed oil sediment to the diets increased the content of n-3 α-linolenic (C18:3n-3), eicosatrienoic (C20:3n-3), and eicosapentaenoic (C20:5n-3) acids and total n-3 polyunsaturated fatty acids (PUFA) and decreased the C18:2n-6/C18:3n-3 and n-6:n-3 ratios and the thrombogenic index of meat. Moreover, the addition of 50 g kg−1 linseed oil sediment resulted in higher content of docosapentaenoic (C22:5n-3) fatty acid, total PUFA, and PUFA:SFA ratio. Supplementation of pig diets with linseed oil sediment increases the content of α-linolenic, eicosatrienoic, eicosapentaenoic, and docosapentaenoic fatty acids and total content of n-3 polyunsaturated fatty acids and have a positive effect by improving the polyunsaturated fatty acids:saturated fatty acids and n-6:n-3 fatty acid ratios in meat.(AU)

Effects of whole flaxseed, raw soybeans, and calcium salts of fatty acids on measures of cellular immune function of transition dairy cows.

The objective of the current study was to evaluate the effects of supplemental n-3 and n-6 fatty acid (FA) sources on cellular immune function of transition dairy cows. Animals were randomly assigned to receive 1 of 4 diets: control (n=11); whole flaxseed (n-3 FA source; n=11), 60 and 80g/kg of whole flaxseed [diet dry matter (DM) basis] during pre- and postpartum, respectively; whole raw soybeans (n-6 FA source; n=10), 120 and 160g/kg of whole raw soybeans (diet DM basis) during pre- and postpartum, respectively; and calcium salts of unsaturated FA (Megalac-E, n-6 FA source; n=10), 24 and 32g/kg of calcium salts of unsaturated FA (diet DM basis) during pre- and postpartum, respectively. Supplemental FA did not alter DM intake and milk yield but increased energy balance during the postpartum period. Diets containing n-3 and n-6 FA sources increased phagocytosis capacity of leukocytes and monocytes and phagocytosis activity of monocytes. Furthermore, n-3 FA source increased phagocytic capacity of leukocytes and neutrophils and increased phagocytic activity in monocytes and neutrophils when compared with n-6 FA sources. Supplemental FA effects on adaptive immune system included increased percentage of T-helper cells, T-cytotoxic cells, cells that expressed IL-2 receptors, and CD62 adhesion molecules. The results of this study suggest that unsaturated FA can modulate innate and adaptive cellular immunity and trigger a proinflammatory response. The n-3 FA seems to have a greater effect on phagocytic capacity and activity of leukocytes when compared with n-6 FA.

Avocado: characteristics, health benefits and uses / Abacate: características, benefícios à saúde e aplicações

ABSTRACT: This study aimed to present a literature review about the characteristics, applications, and potential of avocado (Persea americana). Avocado is considered one of the main tropical fruits, as it contains fat-soluble vitamins which are less common in other fruits, besides high levels of protein, potassium and unsaturated fatty acids. Avocado pulp contains variable oil content, and is widely used in the pharmaceutical and cosmetics industry, and in the production of commercial oils similar to olive oil. This fruit has been recognized for its health benefits, especially due to the compounds present in the lipidic fraction, such as omega fatty acids, phytosterols, tocopherols and squalene. Studies have shown the benefits of avocado associated to a balanced diet, especially in reducing cholesterol and preventing cardiovascular diseases. The processed avocado pulp is an alternative to utilize fruits, which can be used in various value-added food products. Fluid extract of the avocado leaves is widely used in pharmaceutical products, mainly due to the diuretic characteristic of the present compounds in plant leaves. With the increasing research supporting the nutritional characteristics and benefits of avocado, the tendency is to increase the production and exploitation of this raw material in Brazil, as also observed in other countries.

RESUMO: Objetivou-se com este trabalho apresentar uma revisão da literatura sobre as características, aplicações e potencialidades do abacate (Persea americana). O abacate é considerado um dos principais frutos tropicais, pois possui as vitaminas lipossolúveis que, em geral, são deficientes nas outras frutas. Além destas, contém proteínas e elevados teores de potássio e ácidos graxos insaturados. Apresenta quantidade variável de óleo na polpa, sendo esta vastamente utilizada nas indústrias farmacêutica e de cosméticos, e na obtenção de óleos comerciais similares ao azeite de oliva. Esse fruto tem sido reconhecido por seus benefícios à saúde, especialmente em função dos compostos presentes na fração lipídica, como ácidos graxos ômega, fitoesterois, tocoferois e esqualeno. Estudos têm demonstrado os benefícios do abacate associado a uma dieta balanceada, principalmente, na redução do colesterol e na prevenção de doenças cardiovasculares. A polpa do abacate na forma processada é uma alternativa para aproveitar os frutos, passível de ser utilizada em diversos produtos alimentícios de maior valor agregado. O extrato fluido das folhas do abacateiro é muito utilizado em produtos farmacêuticos, principalmente, pelo caráter diurético de compostos presentes nas folhas da planta. Com o aumento das pesquisas que comprovam as características nutricionais e os benefícios do abacate, a tendência é aumentar a produção e exploração dessa matéria-prima no Brasil, como já acontece em outros países.

Avocado: characteristics, health benefits and uses / Abacate: características, benefícios à saúde e aplicações

This study aimed to present a literature review about the characteristics, applications, and potential of avocado (Persea americana). Avocado is considered one of the main tropical fruits, as it contains fat-soluble vitamins which are less common in other fruits, besides high levels of protein, potassium and unsaturated fatty acids. Avocado pulp contains variable oil content, and is widely used in the pharmaceutical and cosmetics industry, and in the production of commercial oils similar to olive oil. This fruit has been recognized for its health benefits, especially due to the compounds present in the lipidic fraction, such as omega fatty acids, phytosterols, tocopherols and squalene. Studies have shown the benefits of avocado associated to a balanced diet, especially in reducing cholesterol and preventing cardiovascular diseases. The processed avocado pulp is an alternative to utilize fruits, which can be used in various value-added food products. Fluid extract of the avocado leaves is widely used in pharmaceutical products, mainly due to the diuretic characteristic of the present compounds in plant leaves. With the increasing research supporting the nutritional characteristics and benefits of avocado, the tendency is to increase the production and exploitation of this raw material in Brazil, as also observed in other countries.(AU)

Objetivou-se com este trabalho apresentar uma revisão da literatura sobre as características, aplicações e potencialidades do abacate (Persea americana). O abacate é considerado um dos principais frutos tropicais, pois possui as vitaminas lipossolúveis que, em geral, são deficientes nas outras frutas. Além destas, contém proteínas e elevados teores de potássio e ácidos graxos insaturados. Apresenta quantidade variável de óleo na polpa, sendo esta vastamente utilizada nas indústrias farmacêutica e de cosméticos, e na obtenção de óleos comerciais similares ao azeite de oliva. Esse fruto tem sido reconhecido por seus benefícios à saúde, especialmente em função dos compostos presentes na fração lipídica, como ácidos graxos ômega, fitoesterois, tocoferois e esqualeno. Estudos têm demonstrado os benefícios do abacate associado a uma dieta balanceada, principalmente, na redução do colesterol e na prevenção de doenças cardiovasculares. A polpa do abacate na forma processada é uma alternativa para aproveitar os frutos, passível de ser utilizada em diversos produtos alimentícios de maior valor agregado. O extrato fluido das folhas do abacateiro é muito utilizado em produtos farmacêuticos, principalmente, pelo caráter diurético de compostos presentes nas folhas da planta. Com o aumento das pesquisas que comprovam as características nutricionais e os benefícios do abacate, a tendência é aumentar a produção e exploração dessa matéria-prima no Brasil, como já acontece em outros países.(AU)

Effects of flaxseed, raw soybeans and calcium salts of fatty acids on apparent total tract digestibility, energy balance and milk fatty acid profile of transition cows.

Oilseeds offer some protection to the access of ruminal microorganisms and may be an alternative to calcium salts of fatty acids (FA), which are not fully inert in the ruminal environment. This study aimed to evaluate the effects of different sources of FA supplementation on apparent total tract nutrient digestibility, milk yield and composition, and energy balance (EB) of cows during the transition period and early lactation. We compared diets rich in C18:2 and C18:3 FA. Multiparous Holstein cows were randomly assigned to receive one of the four diets: control (n=11); whole flaxseed (WF, n=10), 60 and 80 g/kg (diet dry matter (DM) basis) of WF during the prepartum and postpartum periods, respectively; whole raw soybeans (WS, n=10), 120 and 160 g/kg (diet DM basis) of WS during the prepartum and postpartum periods, respectively; and calcium salts of unsaturated fatty acids (CSFA, n=11), 24 and 32 g/kg (diet DM basis) of CSFA during the prepartum and postpartum periods, respectively. Dry cows fed WF had higher DM and net energy of lactation (NEL) intake than those fed WS or CSFA. The FA supplementation did not alter DM and NDF apparent total tract digestibility, dry cows fed WF exhibited greater NDF total tract digestion than cows fed WS or CSFA. Feeding WS instead of CSFA did not alter NEL intake and total tract digestion of nutrients, but increased milk fat yield and concentration. Calculated efficiency of milk yield was not altered by diets. FA supplementation increased EB during the postpartum period. Experimental diets increased long-chain FA (saturated and unsaturated FA) in milk. In addition, cows fed WS and CSFA had higher C18:1 trans-11 FA and C18:2 cis, and lower C18:3 FA in milk than those fed WF. Furthermore, cows fed CSFA had higher C18:1 trans-11 and cis-9, trans-11 FA than cows fed WS. Although supplemental C18:2 and C18:3 FA did not influence the milk yield of cows, they positively affected EB and increased unsaturated long-chain FA in milk fat.

Topical Docosahexaenoic Acid (DHA) Accelerates Skin Wound Healing in Rats and Activates GPR120.

BACKGROUND: The development of methods for improving skin wound healing may have an impact on the outcomes of a number of medical conditions. The topical use of polyunsaturated fatty acids (PUFAs) can accelerate skin wound healing through mechanisms that involve, at least in part, the modulation of inflammatory activity. PURPOSE: We evaluated whether G-protein-coupled receptor 120 (GPR120), a recently identified receptor for docosahexaenoic acid (DHA) with anti-inflammatory activity, is expressed in the skin and responds to topical DHA. METHOD: Male Wistar rats were submitted to an 8.0-mm wound on the back and were immediately administered a topical treatment of a solution containing 30 µM of DHA once a day. The healing process was photodocumented, and tissues were collected on Days 5, 9, and 15 for protein and RNA analyses and histological evaluation. RESULTS: GPR120 was expressed in the intact skin and in the wound. Keratinocytes expressed the most skin GPR120, while virtually no expression was detected in fibroblasts. Upon DHA topical treatment, wound healing was significantly accelerated and was accompanied by the molecular activation of GPR120, as determined by its association with ß-arrestin-2. In addition, DHA promoted a reduction in the expression of interleukin (IL) 1ß and an increase in the expression of IL-6. Furthermore, there was a significant increase in expression of transforming growth factor ß (TGF-ß) and the keratinocyte marker involucrin. DISCUSSION: Topical DHA improved skin wound healing. The activation of GPR120 is potentially involved in this process.

Composition and fatty acid profile of milk from cows supplemented with pressed oilseed cake.

This study compared the productive and nutritional parameters of milk from crossbred lactating cows managed on Panicum maximum Jacq. cv. Tanzania and with a diet supplemented with different pressed oilseed cakes. The supplements used were as follows: peanut cake, sunflower cake and palm kernel cake for replacement of soybean meal. Sixteen cows with an average weight of 544 ± 57 kg and producing 8 ± 1.4 L of milk per day were used in this study. The animals were randomly assigned to the treatments according to a Latin square design repeated over time, with four treatments, 16 animals and four experimental periods. Supplementation of the diet with peanut cake, sunflower cake and palm kernel cake compared with soybean meal in the diet of cows did not affect the average daily production or composition of the milk. The palm kernel cake promoted an increase in lauric fatty acids (C12:0 ) and palmitoleic acids (C16:1 ) (5.02 and 1.65%, respectively) compared with peanut cake and sunflower cake (4.13 and 4.01%, respectively). The levels of oleic fatty acids (C18:1 ) were higher for the sunflower cake and palm kernel cake supplements (26.01 and 25.01%, respectively) compared with peanut cake (23.11%). The replacement of soybean meal with sunflower cake and palm kernel cake improved the nutritional quality of the milk, with lower concentrations of saturated fatty acids and higher concentrations of unsaturated fatty acids, without compromising the production or nutritional composition of the milk. © 2015 Japanese Society of Animal Science.

Oleic and linoleic fatty acids downregulate Slc2a4/GLUT4 expression via NFKB and SREBP1 in skeletal muscle cells.

Oleic (OA) and linoleic (LA) fatty acids may be important regulators of Slc2a4 gene (GLUT4 protein) in skeletal muscle, thus participating in insulin resistance. We investigated the effect of OA and LA on the Slc2a4/GLUT4 expression in L6 muscle cells; as well as potential transcriptional regulators. OA and LA (50-400 µM) decreased the Slc2a4/GLUT4 expression in a dose-dependent way (maximum of ~50%, P < 0.001). OA and LA did not alter the Slc2a4-binding activity of oxysterols-receptor-LXR-alpha and peroxisome-proliferator-activated-receptor-gamma; but decreased the Slc2a4-binding activity of the sterol-regulatory-element-binding-protein-1 (SREBP1) enhancer (50%, P < 0.001), and increased (~30%, P < 0.001) the nuclear proteins binding into the Slc2a4-nuclear-factor-NF-kappa-B-binding site (repressor), and the phosphorylation of the inhibitors of nuclear-factor-kappa-B-kinase alpha/beta (150-300%, P < 0.001). In sum, OA and LA are potent inhibitors of the Slc2a4/GLUT4 expression in muscle cells; an effect involving reduced SREBP1 and increased NFKB transcriptional activity. These regulations may participate in the fatty acid-related pathophysiology of insulin resistance.

Composição química da carne de cordeiros abatidos com diferentes espessuras de gordura subcutânea

Thirty-four not castrated lambs, 16 Santa Ines (SI) and 18 ½ Dorper + ½ Santa Ines (½ D + ½ SI), were slaughtered with different subcutaneous fat thicknesses to verify the effect of genotype and fat thickness on chemical composition of the meat. The lambs remained confined, from weaning to slaughter, and they were fed with complete pelleted ration calculated for daily weight gain of 0.3 kg. Ultrasound evaluations were performed between the 12th and 13th ribs in the loin area. The slaughter was carried out when the lambs reached the thickness of fat pre-determined: 2.0, 3.0 and 4.0 mm. There were differences in the total lipids of the meat between the genetic groups (SI: 4.78g / 100g; ½ D ½ + SI: 6.45g / 100g) and fat thickness at slaughter (2.0mm: 4.77g / 100g; 3.0mm: 5.20g / 100g and 4.0mm: 6.86g / 100g). The contents of fatty acids differed in the different fat thicknesses at slaughter (2.0mm: 26.52g/100g; 3.0mm: 27.07g/100g e 4.0mm: 24.63g/100g). It was observed the presence of an isomer of Conjugated Linoleic Acid, C18: 1n 9cis, 11trans. Analyzing the total concentration of unsaturated fatty acids, it was observed that the different thicknesses of fat signifycantly affected the concentration of polyunsaturated fatty acids (2.0mm: 8.36g/100g; 3.0mm: 8.54g/100g e 4.0mm: 11.18g/100g). Meat from lambs proved highly beneficial in lipid content and an isomer of CLA. Under the conditions of the experiment the lamb meat slaughtered with 4.0mm thickness of subcutaneous fat showed better increase of polyunsaturated fatty acids in relation to the other, thus improving the nutritional quality of the meat making it more suitable for human consumption.

Foram utilizados trinta e quatro cordeiros machos não castrados, sendo 16 Santa Inês (SI) e 18 ½ Dorper + ½ Santa Inês (½ D+ ½ SI). Os animais foram abatidos com 2,0; 3,0 e 4,0mm de espessuras de gordura subcutânea, para verificar o efeito do grupo genético e espessura de gordura ao abate na composição química da carne de cordeiros. Os cordeiros foram confinados, recebendo ração completa peletizada, calculada para ganho médio diário de 0,30kg. Foram realizadas avaliações por ultrassonografia na região do lombo entre a 12ª e 13ª costelas. Para os teores de lipídeos totais da carne foram observadas diferenças entre o grupo genético (SI: 4,78g/100g; ½ D+ ½ SI: 6,45g/100g) e as espessuras de gordura ao abate (2,0mm: 4,77g/100g; 3,0mm: 5,20g/100g e 4,0mm: 6,86g/100g). Foram observadas diferenças para o teor de ácidos graxos saturados nas diferentes espessuras ao abate (2,0mm: 26,52g/100g; 3,0mm: 27,07g/100g e 4,0mm: 24,63g/100g). Constatou-se a presença de um isômero de ácido linoleico conjugado, C18:1n 9cis ,11trans. Analisando-se a concentração total dos ácidos graxos insaturados, observou-se que diferentes espessuras de gordura influenciaram significativamente as concentrações dos ácidos graxos poliinsaturados (2,0mm: 8,36g/100g; 3,0mm: 8,54g/100g e 4,0mm:11,18g/100g). A carne de cordeiros demonstrou ser altamente benéfica no teor lipídico e de um isômero de Ácido Linoleico Conjugado. Nas condições de realização do experimento a carne de cordeiros com 4,0mm de espessura de gordura subcutânea demonstraram melhor incremento de ácidos graxos poli-insaturados em relação aos demais, melhorando assim a qualidade nutricional da carne tornando-a mais adequada para a alimentação humana.

Chemical composition of meat from lambs slaughtered with different fat thicknesses / Composição química da carne de cordeiros abatidos com diferentes espessuras de gordura subcutânea

Thirty-four not castrated lambs, 16 Santa Ines (SI) and 18 ½ Dorper + ½ Santa Ines (½ D + ½ SI), were slaughtered with different subcutaneous fat thicknesses to verify the effect of genotype and fat thickness on chemical composition of the meat. The lambs remained confined, from weaning to slaughter, and they were fed with complete pelleted ration calculated for daily weight gain of 0.3 kg. Ultrasound evaluations were performed between the 12th and 13th ribs in the loin area. The slaughter was carried out when the lambs reached the thickness of fat pre-determined: 2.0, 3.0 and 4.0 mm. There were differences in the total lipids of the meat between the genetic groups (SI: 4.78g / 100g; ½ D ½ + SI: 6.45g / 100g) and fat thickness at slaughter (2.0mm: 4.77g / 100g; 3.0mm: 5.20g / 100g and 4.0mm: 6.86g / 100g). The contents of fatty acids differed in the different fat thicknesses at slaughter (2.0mm: 26.52g/100g; 3.0mm: 27.07g/100g e 4.0mm: 24.63g/100g). It was observed the presence of an isomer of Conjugated Linoleic Acid, C18: 1n 9cis, 11trans. Analyzing the total concentration of unsaturated fatty acids, it was observed that the different thicknesses of fat signifycantly affected the concentration of polyunsaturated fatty acids (2.0mm: 8.36g/100g; 3.0mm: 8.54g/100g e 4.0mm: 11.18g/100g). Meat from lambs proved highly beneficial in lipid content and an isomer of CLA.

Foram utilizados trinta e quatro cordeiros machos não castrados, sendo 16 Santa Inês (SI) e 18 ½ Dorper + ½ Santa Inês (½ D+ ½ SI). Os animais foram abatidos com 2,0; 3,0 e 4,0mm de espessuras de gordura subcutânea, para verificar o efeito do grupo genético e espessura de gordura ao abate na composição química da carne de cordeiros. Os cordeiros foram confinados, recebendo ração completa peletizada, calculada para ganho médio diário de 0,30kg. Foram realizadas avaliações por ultrassonografia na região do lombo entre a 12ª e 13ª costelas. Para os teores de lipídeos totais da carne foram observadas diferenças entre o grupo genético (SI: 4,78g/100g; ½ D+ ½ SI: 6,45g/100g) e as espessuras de gordura ao abate (2,0mm: 4,77g/100g; 3,0mm: 5,20g/100g e 4,0mm: 6,86g/100g). Foram observadas diferenças para o teor de ácidos graxos saturados nas diferentes espessuras ao abate (2,0mm: 26,52g/100g; 3,0mm: 27,07g/100g e 4,0mm: 24,63g/100g). Constatou-se a presença de um isômero de ácido linoleico conjugado, C18:1n 9cis ,11trans. Analisando-se a concentração total dos ácidos graxos insaturados, observou-se que diferentes espessuras de gordura influenciaram significativamente as concentrações dos ácidos graxos poliinsaturados (2,0mm: 8,36g/100g; 3,0mm: 8,54g/100g e 4,0mm:11,18g/100g).

Chemical composition of meat from lambs slaughtered with different fat thicknesses / Composição química da carne de cordeiros abatidos com diferentes espessuras de gordura subcutânea

Thirty-four not castrated lambs, 16 Santa Ines (SI) and 18 ½ Dorper + ½ Santa Ines (½ D + ½ SI), were slaughtered with different subcutaneous fat thicknesses to verify the effect of genotype and fat thickness on chemical composition of the meat. The lambs remained confined, from weaning to slaughter, and they were fed with complete pelleted ration calculated for daily weight gain of 0.3 kg. Ultrasound evaluations were performed between the 12th and 13th ribs in the loin area. The slaughter was carried out when the lambs reached the thickness of fat pre-determined: 2.0, 3.0 and 4.0 mm. There were differences in the total lipids of the meat between the genetic groups (SI: 4.78g / 100g; ½ D ½ + SI: 6.45g / 100g) and fat thickness at slaughter (2.0mm: 4.77g / 100g; 3.0mm: 5.20g / 100g and 4.0mm: 6.86g / 100g). The contents of fatty acids differed in the different fat thicknesses at slaughter (2.0mm: 26.52g/100g; 3.0mm: 27.07g/100g e 4.0mm: 24.63g/100g). It was observed the presence of an isomer of Conjugated Linoleic Acid, C18: 1n 9cis, 11trans. Analyzing the total concentration of unsaturated fatty acids, it was observed that the different thicknesses of fat signifycantly affected the concentration of polyunsaturated fatty acids (2.0mm: 8.36g/100g; 3.0mm: 8.54g/100g e 4.0mm: 11.18g/100g). Meat from lambs proved highly beneficial in lipid content and an isomer of CLA.(AU)

Foram utilizados trinta e quatro cordeiros machos não castrados, sendo 16 Santa Inês (SI) e 18 ½ Dorper + ½ Santa Inês (½ D+ ½ SI). Os animais foram abatidos com 2,0; 3,0 e 4,0mm de espessuras de gordura subcutânea, para verificar o efeito do grupo genético e espessura de gordura ao abate na composição química da carne de cordeiros. Os cordeiros foram confinados, recebendo ração completa peletizada, calculada para ganho médio diário de 0,30kg. Foram realizadas avaliações por ultrassonografia na região do lombo entre a 12ª e 13ª costelas. Para os teores de lipídeos totais da carne foram observadas diferenças entre o grupo genético (SI: 4,78g/100g; ½ D+ ½ SI: 6,45g/100g) e as espessuras de gordura ao abate (2,0mm: 4,77g/100g; 3,0mm: 5,20g/100g e 4,0mm: 6,86g/100g). Foram observadas diferenças para o teor de ácidos graxos saturados nas diferentes espessuras ao abate (2,0mm: 26,52g/100g; 3,0mm: 27,07g/100g e 4,0mm: 24,63g/100g). Constatou-se a presença de um isômero de ácido linoleico conjugado, C18:1n 9cis ,11trans. Analisando-se a concentração total dos ácidos graxos insaturados, observou-se que diferentes espessuras de gordura influenciaram significativamente as concentrações dos ácidos graxos poliinsaturados (2,0mm: 8,36g/100g; 3,0mm: 8,54g/100g e 4,0mm:11,18g/100g).(AU)