Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat

Santos, Neiri Jean Alves dos; Bezerra, Leílson Rocha; Castro, Daniela Pionorio Vilaronga; Marcelino, Polyana D. R.; Júnior, Gercino Ferreira Virgínio; Júnior, Jarbas Miguel da Silva; Pereira, Elzânia Sales; Andrade, Ederson Américo de; Silva, Thadeu Mariniello; Barbosa, Analívia Martins; Oliveira, Ronaldo Lopes

doi:10.3390/foods11040609

Cited by 9 publications

(3 citation statements)

References 37 publications

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“…The FA content of PKC was similar to PKO. PKO contained medium-chain FAs (MCFAs) and SFAs, with LA (46.6%) and myristic acid (16.6%) in large amounts (Santos et al, 2022). According to Rahman et al (2022), PKO contained 49.25% LA and 16.30% myristic acid.…”

Section: Content Of Fatty Acidsmentioning

confidence: 99%

Nutrient Composition and Cell-Wall Structure of Palm Kernel Cake Supplemented with Enzymes

Zubaidah,

Hanim,

Ariyadi

et al. 2024

AAVS

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This study aimed to determine the nutritional composition of palm kernel cake (PKC) and its cell-wall structure. PKC with and without shells samples were used to study the chemical composition of PKC, and PKC with and without enzymes were used to investigate cell-wall structure. The enzymes consisted of mannanase (182 g/ tons), nonstarch polysaccharide degrading enzyme (200 g/tons), and protease (130 g/tons). The chemical composition included dry matter (DM), crude protein (CP), ash, ether extract (EE), nitrogen-free extract (NFE), crude fiber (CF), total energy, amino acids (AAs), and fatty acids (FAs). In this study, the chemical composition was analyzed T -test student, while AAs, FAs, and cell-wall structure was analyzed descriptively. The microstructure of PKC cell wall after in vitro digestibility was determined by scanning electron microscopy (SEM). The PKC with shell contained the following: 4,417.81 Kcal/kg gross energy, 95.45% DM, 4.51% ash, 15.95% CP, 8.36% EE, 21.21% CF, 49.78% NFE, 0.55% lysine, 0.09% methionine, and 47% lauric acid (LA). The PKC without shell had the following: gross energy of 4,555.43 Kcal/kg, 97.84% DM, 4.26% ash, 22.33% CP, 9.29% EE, 15.43% CF, 50.29% NFE, 0.62% lysine, 0.14% methionine, and 49% LA. The PKC without enzyme addition showed a whole and smooth cell-wall structure, and that of PKC with enzyme was looser, coarser, and more porous. In conclusion, PKC without shells had higher chemical components, AA, and FA than the PKC with shell. The results on the cell-wall structure of PKC with enzyme showed that enzymes could loosen the cell-wall bonds of PKC.

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Section: Content Of Fatty Acidsmentioning

confidence: 99%

Nutrient Composition and Cell-Wall Structure of Palm Kernel Cake Supplemented with Enzymes

Zubaidah,

Hanim,

Ariyadi

et al. 2024

AAVS

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“…Previous studies have shown that myristic acid (hereinafter referred to as MA, IUPAC name: tetradecanoic acid, molecular formula: CH 3 (CH 2 ) 12 COOH, CAS#: 544-63-8), a saturated fatty acid, mainly present in cardamom oil, coconut oil, palm kernel oil, butterfat, and bovine milk, could be used to prepare a variety of foods (11,12). MA could promote the proliferation and differentiation of neural stem cells in vitro (13).…”

Section: Introductionmentioning

confidence: 99%

Myristic acid alleviates hippocampal aging correlated with GABAergic signaling

et al. 2022

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Previous studies have shown that myristic acid (MA), a saturated fatty acid, could promote the proliferation and differentiation of neural stem cells in vitro. However, the effect of MA on hippocampal neurons aging has not been reported in vivo. Here we employed 22-month-old naturally aged C57BL/6 mice to evaluate the effect and mechanism of MA on hippocampal aging. First, we examined a decreased exploration and spatial memory ability in aging mice using the open field test and Morris water maze. Consistently, aging mice showed degenerative hippocampal histomorphology by H&E and Nissl staining. In terms of mechanism, imbalance of GABRB2 and GABRA2 expression in aging mice might be involved in hippocampus aging by mRNA high throughput sequencing (mRNA-seq) and immunohistochemistry (IHC) validation. Then, we revealed that MA alleviated the damage of exploration and spatial memory ability and ameliorated degeneration and aging of hippocampal neurons. Meanwhile, MA downregulated GABRB2 and upregulated GABRA2 expression, indicating MA might alleviate hippocampal aging correlated with GABAergic signaling. In conclusion, our findings revealed MA alleviated hippocampal aging correlated with GABAergic signaling, which might provide insight into the treatment of aging-associated diseases.

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“…The use of palm kernel cake and oil, byproducts of palm fruit production, can have economic benefits in ruminant feed [ 17 , 18 ], maintaining physicochemical, sensory and meat acceptance characteristics [ 17 , 19 ]. However, it is not known whether palm kernel oil in lamb diets can affect meat quality.…”

Section: Introductionmentioning

confidence: 99%

Dietary Effect of Palm Kernel Oil Inclusion in Feeding Finishing Lambs on Meat Quality

Castro

Pimentel

Santos

et al. 2022

Animals

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This study evaluated the effects of palm kernel oil (PKO) in the diet of lambs on carcass characteristics, quality, and fatty acid profile of the meat. Forty uncastrated male Santa Inês lambs were used and divided among the treatments: PKOzero without inclusion; PKO1.3—added 1.3%; PKO2.6—added 2.6%; PKO3.9—added 3.9%; PKO5.2—added 5.2%. The carcass characteristics, the variables related to meat color, and the chemical composition of the Longissimus lumborum of lambs were not affected by the PKO inclusion. The weight of the carcasses at slaughter, hot and cold, half carcass, loin-eye area, and commercial cuts decreased linearly when PKO was added to the lamb diet (p < 0.01). CCY decreased linearly to the inclusion level of 2.66% PKO (RMSE 2.204). Total conjugated linoleic acid CLA and C18:3 n-3 GA concentrations remained stable until the inclusion levels of 3.44% PKO (RMSE 0.0956) and 2.17% (RMSE 0.0637), decreasing its concentrations as the increased level of PKO. The presence of PKO in the lambs’ diet up to the level of 5.2% did not change the meat quality characteristics; thus, from the point of view of lamb meat production and fatty acid profile, the inclusion of PKO is not beneficial.

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Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat

Cited by 9 publications

References 37 publications

Nutrient Composition and Cell-Wall Structure of Palm Kernel Cake Supplemented with Enzymes

Nutrient Composition and Cell-Wall Structure of Palm Kernel Cake Supplemented with Enzymes

Myristic acid alleviates hippocampal aging correlated with GABAergic signaling

Dietary Effect of Palm Kernel Oil Inclusion in Feeding Finishing Lambs on Meat Quality

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