Research Institute of Animal Breeding and Nutrition

Hungary

Research Institute of Animal Breeding and Nutrition

Hungary

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Belovai J.,University of Kaposvár | Romvari R.,University of Kaposvár | Febel H.,Research Institute of Animal Breeding and Nutrition | Mezes M.,Szent Istvan University | And 2 more authors.
Acta Alimentaria | Year: 2016

Replacement of animal fat with plant oils is a very popular research fi eld, due to the increasing prevalence of cardiovascular diseases in association with saturated fatty acid consumption. The aim of this study was to reduce amount of pig backfat in a meat product (Párizsi) and to partially replace it with soybean- (SBL) or sunfl ower lecithin (SFL). Between the samples difference was realized in fatty acid (FA) profi le, mostly in total n6 FA content. The replacement also altered the colour compared to the control. The oxidative stability (MDA) analysis showed that SBL was more prone towards preparation technology (10 nmol MDA/g) than the SFL (9 nmol MDA/g). The lecithin appeared as foreign taste based on the sensory test. The aromatic difference, as assessed with electronic nose, was clearly detectable between SFL and SBL. The increasing supplementation levels were also properly distinguished with discriminant analysis within the SBL and SFL series. Summarized, SFL was found to be a better antioxidant, but SBL improved the FA profi le into a more favourable state. The lecithin-replacement made unlikeness in the taste compared to the control. © 2016 Akadémiai Kiadó, Budapest.


Belovai J.,University of Kaposvár | Romvari R.,University of Kaposvár | Febel H.,Research Institute of Animal Breeding and Nutrition | Szabo A.,University of Kaposvár | Banati D.,L.E.S.S.
Acta Alimentaria | Year: 2014

The n-3 fatty acids advantageously affect human health. Thus, partial substitution of pig backfat with soybean- or flaxseed oils in "Párizsi" (lyoner), with the aim to increase its n-3 fatty acid (FA) content, resulted improved FA profile (n-6/n-3 ratio). Relatively high (9% flaxseed oil) substitution decreased this ratio to the optimum (∼4). This modified FA profile was preserved during 32 storage days. Oil addition influenced fresh surface colour: lightness (L∗) increased, redness (a∗) decreased in parallel with the increasing oil addition, while only soybean oil increased yellowness (b∗). Storage altered the colour slightly. The texture was not systematically altered by oil substitution, while during storage in a vapour permeable casing hardness increased. Considering organoleptic properties, soybean oil improved the extent of spiciness, while the general consumer acceptance was the most favourable (within complemented samples) by 3% flaxseed oil. Increasing vegetable oil levels intensified the taste of spice mixture. © 2014 Akadémiai Kiadó, Budapest.


Szabo A.,University of Kaposvár | Mezes M.,Szt Istvan University | Hancz C.,University of Kaposvár | Molnar T.,University of Kaposvár | And 3 more authors.
Aquaculture Nutrition | Year: 2011

Tilapia (Oreochromis niloticus) previously reared on a commercial feed were fed three experimental diets with added 60g kg-1 of soybean (SO), linseed (LO) or fish oils (FO), for 6weeks. The final bodyweight (week 6) of fish was significantly lower when feeding the vegetable oils. At 0, 2, 4 and 6weeks, fillet, liver, visceral fat, testis and ovary triacylglycerols (TAG) and phospholipids (PL) were analysed for their fatty acid (FA) composition. The simple FA dilution model has been successfully applied to describe the incorporation of numerous dietary FAs into both tissue TAGs and PLs. Fillet PL FAs reacted more sensitively on the FAs of the SO and LO diets, when compared to the TAGs. Alterations of the hepatic TAG and PL fractions were minor and less predictable. Testicular PLs have been found to preferentially accumulate n3 FAs, in particular docosahexaenoic acid (DHA) (C22:6 n3). In contrast, ovarian TAGs showed a predominant accretion of oleic acid by the FO diet. The increased dietary unsaturation index (SO, FO) was found to augment hepatic in vivo lipid peroxidation, as assessed by the tissue malondialdehyde concentrations. © 2010 Blackwell Publishing Ltd.


Molnar A.K.,Research Institute of Animal Breeding and Nutrition | Podmaniczky B.,Research Institute of Animal Breeding and Nutrition | Kurti P.,SMV Probiotics Copenhagen | Tenk I.,Mikrolab Kft Dabas | And 3 more authors.
British Poultry Science | Year: 2011

1. An experiment was conducted to study the effects of different Bacillus subtilis concentrations on productivity, carcase quality, immune response and the gut microflora of broiler chickens.2. There were 5 treatment groups: control, with no added Bacillus subtilis supplementation; and 4 treatment groups receiving feed supplemented with different concentrations of B. subtilis.3. Weight gain was significantly higher and the feed conversion rate was significantly better in all groups receiving feed supplemented with B. subtilis, regardless of its concentration. The groups given B. subtilis supplementation produced relatively bigger breasts, and smaller carcases and thighs, compared with the control group.4. The appearance of increased diffuse lymphohistiocytic infiltration and solitary lymphoid follicles in the mucosa, and a stronger response to NDV vaccination, indicate increased immunological responses in chickens fed with the B. subtilis supplemented diet.5. The higher inclusion rate of B. subtilis did not increase Lactobacillus concentrations in the ileum or in the caecum, but decreased the E. coli population significantly. © 2011 Copyright Taylor and Francis Group, LLC.


PubMed | Research Institute of Animal Breeding and Nutrition
Type: Journal Article | Journal: British poultry science | Year: 2012

1. An experiment was conducted to study the effects of different Bacillus subtilis concentrations on productivity, carcase quality, immune response and the gut microflora of broiler chickens. 2. There were 5 treatment groups: control, with no added Bacillus subtilis supplementation; and 4 treatment groups receiving feed supplemented with different concentrations of B. subtilis. 3. Weight gain was significantly higher and the feed conversion rate was significantly better in all groups receiving feed supplemented with B. subtilis, regardless of its concentration. The groups given B. subtilis supplementation produced relatively bigger breasts, and smaller carcases and thighs, compared with the control group. 4. The appearance of increased diffuse lymphohistiocytic infiltration and solitary lymphoid follicles in the mucosa, and a stronger response to NDV vaccination, indicate increased immunological responses in chickens fed with the B. subtilis supplemented diet. 5. The higher inclusion rate of B. subtilis did not increase Lactobacillus concentrations in the ileum or in the caecum, but decreased the E. coli population significantly.

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