A new approach for species discrimination of different processed animal proteins based on fat characteristics

Abstract

A new method for discriminating processed animal proteins (PAP) from different species based on their fat characteristics was established for the first time in this study. A total of 53 reliable PAP samples containing fish meal (FM), porcine, poultry, bovine, and ovine meat and bone meal (MBM) were collected, and 37 distinct fatty acids were statistically analyzed via gas chromatography. Principal component analysis and the partial least squares discriminant analysis algorithm were performed on the dataset. The results revealed that PAPs from different species could be clearly classified based on the presence or absence of fatty acid compounds with high sensitivity and specificity (>0.95), except for the discrimination of bovine MBM in the mixed dataset. It was possible to distinguish FM samples in the mixed dataset, ruminant MBM from non-ruminant MBM and FM, and porcine MBM from poultry MBM samples based on the concentrations of 34 fatty acid compounds. Further discrimination of PAP samples from different species using fewer selected fatty acids was comparable to or better than discrimination based on the presence or absence and concentration of 34 fatty acid compounds.Practical applications A new method for discriminating between processed animal proteins (PAP) from different species based on their fat characteristics was established for the first time in this study. Results suggested that the analytical methodology established in this study has great potential for speciesspecific identification of PAP feed with respect to the global "mad cow" crisis.

Study on the Characteristic Spectral Properties for Species Identification of Animal-Derived Feedstuff Using Fourier Transform Infrared Spectroscopy

“…19,24,25 Based on the previous research, the lipid from different origins performed the successful discrimination, due to the difference among the position of fatty acid, degrees of unsaturation, and the specific minor components. 17 In the current study, comparing the FT-IR spectra of raw animalderived feedstuff with the FT-IR spectra of defatted animalderived feedstuff, the most important differences were found in the following five spectral regions which are at approximately 3100-2800 cm -1 , 1800-1650 cm -1 , 1500-1400 cm -1 , 1220-1126 cm -1 , and 790-640 cm -1 . Taking the corresponding lipid spectra as reference, the five spectral regions mentioned above, considered as the certain absorption bands related to the functional group of lipids, also existed in the spectra of raw animal-derived feedstuff spectra marked by a gray background.…”

Formation of Biphasic Hydroxylapatite-Beta Magnesium Tricalcium Phosphate in Heat Treated Salmonid Vertebrae

“…Supplementary Table S1 lists the infrared bands tracked throughout the heating process. Peaks for fatty acids at 1,746 cm −1 and 722 cm −1 were significantly reduced between 400 °C and 500 °C in all of the tested samples 29 . Salmonid bones had more intense bands for these components in air-dried samples, indicating higher initial levels of fat.…”

Physicochemical Properties and Liposomal Formulations of Hydrolysate Fractions of Four Sea Cucumbers (Holothuroidea: Echinodermata) from the Northwestern Algerian Coast

“…The highest absorbance was found in H. tubulosa . The two bands are usually used to characterize the vibrations of cis -unsaturated structures [ 99 ]. In all four sea cucumbers, the bands at 1163 cm −1 were associated with CH 2 out-of-plane deformation modes and major peaks at 1024–1004 cm −1 , represented the symmetrical-C–O–C stretching [ 91 ], with H. poli showing the highest absorbance.…”