The purpose of this experiment was to investigate the effect of one-week feeding of flaxseeds (rolled/extruded) on performance, n-3 fatty acids and oxidative stability of meat in broiler chickens. Seven pelleted diets (36-42d) were provided in a 3×2 factorial arrangement with three flaxseed levels (5, 10, and 15%) and two processing methods (rolled/extruded) and a zero flaxseed control diet. Be...

Objectives of this study were designed for improved production of mycelial omega-3 fatty acids with particular reference to EPA and DHA from the oleaginous fungus Mortierella alpina CFR-GV15 under submerged low temperatures fermentation supplemented with linseed oil and garden cress oil as an additional energy source. The fungus was grown at 20°C temperature for four days initially followed by ...

Omega-3 polyunsaturated fatty acids (n-3 PUFA) can modulate the immune system and their primary effect is on macrophage function. Paracoccidioidomycosis (PCM) is an endemic systemic mycosis in Latin America that is caused by the dimorphic fungus Paracoccidioides brasiliensis (Pb). Macrophages are the main defence against this pathogen and have microbicidal activity that is dependent on interfer...

Previous experiments have shown lower abdominal and body fat deposition in broilers fed polyunsaturated fatty acids (PUFA) compared with those fed saturated fatty acids (SFA) or monounsaturated fatty acids (MUFA). These changes in fat deposition may be related to different rates of lipid synthesis or lipid oxidation. In Experiment 1, in vivo lipogenesis of broilers fed different dietary fatty a...

Benefits of long-chain (≥C20) omega-3 oils (LC omega-3 oils) for reduction of the risk of a range of disorders are well documented. The benefits result from eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA); optimal intake levels of these bioactive fatty acids for maintenance of normal health and prevention of diseases have been developed and adopted by national and international healt...

While the general public typically perceives lipids and fats as 'harmful' components of the diet (as in the popular slogan: 'fat kills'), the scientific story is in fact very different. Among the major scientific research efforts of the recent period, in the area of neuroscience, we find the recognition of the 'essential fatty acids' (EFA). The profound effects of various fatty acids, and equal...

Diets rich in omega-3 fatty acids derived from fish oils lower the plasma concentrations of low density lipoproteins (LDL) and very low density lipoproteins in humans. The present study was designed to examine the mechanism(s) by which diets enriched in omega-3 fatty acids reduce plasma LDL cholesterol levels in normal subjects. Seven healthy volunteers with normal plasma lipid levels consumed ...

The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the other...