Early feeding trials using peanut meal prepared from normal-oleic peanuts helped to identify peanuts as a suitable alternative feed ingredient for poultry. Yet no studies to date have examined the use of high-oleic peanuts ( HO-PN ) as a feed ingredient for meat type chickens. Therefore, this study aimed to determine the effect of feeding whole unblanched HO-PN on the fatty acid profile of the meat produced from broilers. At hatch male chicks were randomly placed in raised wire cages, in 10 replicate pens per treatment with 10 chicks per pen, and fed with one of the 3 isocaloric, isonitrogenous diets ad libitum for 42 days: (1) conventional control of soybean meal + corn, (2) 10 to 12% HO-PN and corn diet, or (3) control diet spiked with ≈6.0% oleic acid oil. All body weights ( BW ) were collected, and broiler selection for processing was determined by individual BW within one-half a standard deviation of the experiment 42-D mean BW, with one bird selected per pen (10 replicate pens per treatment, 3 treatments, 10 birds selected per treatment, yielding a total sample size of 30 birds). Performance was determined weekly and breast samples were analyzed for fatty acid and amino acid profile. All data was analyzed using analysis of variance, with t-test mean comparisons at P < 0.05. BW were similar between broilers fed the HO-PN and control diet, while feed conversion ratio of broilers fed the HO-PN diet was significantly higher at weeks 2, 4, and 6 in comparison to the other treatments ( P ≤ 0.03). Broilers fed with HO-PN diet had reduced carcass and pectoralis major weights in comparison to the other treatments. Chicken breast from broilers fed the HO-PN diet had significantly reduced saturated and trans fatty acid content in comparison to the controls ( P ≤ 0.0002). Although additional studies must be conducted, this study suggests that feeding whole unblanched HO-PN to broiler chickens may serve as a means to enrich the meat produced with unsaturated fatty acids.

The ability of shrimp Litopenaeus vannamei to utilize soy oil (SO) modified to contain stearidonic acid (SDA) in replacement of fish oil (FO) by converting SDA to highly unsaturated fatty acids (HUFA) was examined. Six diets with either supplemental modified SO or FO and three levels of fishmeal (FM) replacement (0%, 50% and 100%) by soybean meal (SBM) were fed to shrimp (1.7 g) for 12 weeks. The effect of oil source at the three SBM levels on growth and fatty acid profiles was examined by contrast analysis and sensory attributes by t‐tests (5% error rate). At 0% SBM inclusion, there was no effect of dietary oil source, while at the highest SBM inclusion level, shrimp fed the FO diet outperformed those fed the corresponding SO diet. Oil source had no effect on sensory attributes. The fatty acid profiles of the shrimp reflected that of the diets. SDA SO can replace supplemental FO in diets for shrimp with no reduction in growth when there is sufficient oil present from FM. At low FM, however, replacing FO with SDA SO reduces shrimp performance and tissue n‐3 HUFA levels. It is concluded that SDA is unable to meet the essential fatty acid needs of shrimp.

A new mass spectral method has been developed and used to identify biologically important thiols. This method is based upon the use of C-14 labeled N-para-bromophenylmaleimide (BPM) to selectively derivatize thiols. The isotopic label facilitates the isolation and purification of trace quantities of the maleimide thiol adducts by high performance liquid chromatography (HPLC) with radioactivity detection. The use of the bromine atom in the thiol derivative greatly enhances the detectability of the parent and fragment ions containing the BPM moiety because of the generation of the characteristic N + 2 doublet ions. Several examples of the use of this method to identify non-volatile thiol peptides such as glutathione (GSH) and homoglutathione (hGSH) by fast atom bombardment mass spectrometry (FAB-MS) are described in this report.