Animal Review

Publish by: Pak Publishing Group
Journal DOI: 10.18488/journal.ar

Online ISSN: 2409-6490
Print ISSN: 2412-3382
Total Citation: 4

No.3

Seleno-Cystine Affects the Fatty Acid Profile in In Vitro Incubated Ovine Ruminal Fluid Containing α-Linolenic Acid


Pages: 45-56
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Seleno-Cystine Affects the Fatty Acid Profile in In Vitro Incubated Ovine Ruminal Fluid Containing α-Linolenic Acid

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Marian Czauderna --- Rozbicka Wieczorek A.J. --- Więsyk E.
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Marian Czauderna --- Rozbicka Wieczorek A.J. --- Więsyk E. (2014). Seleno-Cystine Affects the Fatty Acid Profile in In Vitro Incubated Ovine Ruminal Fluid Containing α-Linolenic Acid. Animal Review, 1(3): 45-56. DOI:
The influence of seleno-cystine (CySe2) added to ovine ruminal fluids containing α-linolenic acid (αLNA) on the profile of fatty acids (FA) was investigated. Fluids were incubated in vitro at 39°C under CO2 either alone (RF) or with αLNA (1.67 mg/ml) or with a combination of αLNA with either a low (1.34 μg/ml) or high (3.33 μg/ml) level of Se as CySe2. Fluids were removed after 0, 6, 12, 18, 24 hrs of incubation and then analyzed to determine FA levels. αLNA added to the fluids without/with CySe2 decreased the C18α0 concentration for incubation at all times from 6 hrs compared with the RF or the fluid containing CySe2. αLNA added to the fluids without/with CySe2 decreased the biohydrogenation yield to C18:0. CySe2 added to the fluids decreased the C18:0 concentration and the index of the biohydrogenation to C18:0 compared with the RF. The higher concentration of CySe2 in the fluids with αLNA reduced the accumulation of trans11C18:1 for incubation at all times from 18 hrs compared with the fluids with αLNA, irrespective of the presence of the lower concentration of CySe2. The lowest concentration of trans11C18:1 in the fluids with LNA and the higher concentration of CySe2 correlated with the lowest yield of the isomerization of αLNA into cis9trans11cis15C18:3 and the lowest yield of the initial biohydrogenation of cis9trans11cis15C18:3 to trans11cis15C18:2 in the fluids containing αLNA and the higher concentration of CySe2. CySe2 added to the fluids with αLNA decreased the ratio of polyunsaturated FA to saturated FA for incubation at all times from 12 hrs compared with the fluids containing αLNA. CySe2 in the fluids without/with αLNA reduced the FA sum in the fluids.
Contribution/ Originality
Our original study documents that CySe2 added to the ovine ruminal fluids, irrespective of the presence of αLNA, affects concentrations of fatty acids, the capacity of the bacterial isomerases and the biohydrogenation yield of unsaturated fatty acids in in vitro incubated ruminal fluids compared with the control fluid. 
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Influence of Dehydrated Medicago Sativa on Quality Characteristics of Marchigiana Beef


Pages: 37-44
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Influence of Dehydrated Medicago Sativa on Quality Characteristics of Marchigiana Beef

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Giuseppe Martino --- Lisa Grotta --- Valentina Ponzielli
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Giuseppe Martino --- Lisa Grotta --- Valentina Ponzielli (2014). Influence of Dehydrated Medicago Sativa on Quality Characteristics of Marchigiana Beef. Animal Review, 1(3): 37-44. DOI:
The composition of cattle diets is one the most important parameters influencing meat quality .Effects of pasture alone and supplementation with dehaydrated Medicago sativa on carcass and meat quality were studied in Marchigiana beef cattle, in particular lipid and stability.
Meat quality measurements were made on Longissimus dorsi (LD) muscle in 20 animals slaughtered at 660-700 kg.
The amount of lipids in the control group was lower with higher percentage of polyunsaturated fatty acids (PUFA), especially linoleic (C18:2) and linolenic (C18:3) acid. There were significant differences (P≤0.01) of TBARS values that were higher in the group fed with supplementation of Medicago sativa than in the other group, the control one.

Contribution/ Originality
Today people try more and more to replace soybean with other GMO-free protein foods. This study documents how the use of dehydrated Alfalfa meal in calf nutrition instead of soybean enriches the meat in polyunsaturated acids but, at the same time, promotes the processes of lipid oxidation.
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