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The Role of Meat Lipids in Nutrition and Health: Balancing Benefits and Risks.
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CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal.
Meat lipids are determinants of the nutritional, sensory and physiological qualities of meat, encompassing triglycerides, phospholipids, cholesterol and bioactive compounds. These lipids provide essential fatty acids, including omega-3 and omega-6 polyunsaturated fatty acids, critical for metabolic regulation, inflammation control and cognitive health. However, the dual role of meat lipids as essential nutrients and potential contributors to health risks, such as cardiovascular disease and oxidative stress, necessitates a nuanced understanding.
View Article and Find Full Text PDFFatty Acid Content and Profile in in Response to Exposure to Variable Growth Conditions in Indoor Photobioreactors.
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January 2025
Department of Environmental Studies, Porter School of Environment and Earth Sciences, Tel Aviv University, Tel Aviv-Yafo 6997801, Israel.
Seaweed presents a sustainable alternative source of valuable fatty acids (FAs) involving omega-3 (-3) and omega-6 (). As such, there is great potential to reduce pressure on wild fish populations, helping to combat overfishing and its associated global impacts. This study explored the effect of various environmental factors on the FA content and profile of using indoor photobioreactors.
View Article and Find Full Text PDFComparative Analysis of Meat Quality and Hindgut Microbiota of Cultured and Wild Bighead Carp (, Richardson 1845) from the Yangtze River Area.
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Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214128, China.
Wild fish are often considered more nutritionally valuable than cultured fish. This study aimed to elucidate the relationship between the gut microbiota and meat quality through the gut-muscle axis. Therefore, cultured and wild bighead carp (, Richardson 1845) from the Yangtze River were investigated to compare the differences in the meat quality and gut microbiota composition.
View Article and Find Full Text PDFEffect of Dietary Supplementation of Meal on Production and Meat Quality Traits of Lambs.
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January 2025
Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de La Frontera, Temuco 4780000, Chile.
Worldwide, there are reports indicating that sheep raised in insular systems spontaneously consume seaweed. In the southern hemisphere, there exists , a brown seaweed that possesses minerals and fatty acids that could improve some aspects of sheep production and meat quality, respectively. However, the consumption of this algae in lambs has been scarcely studied.
View Article and Find Full Text PDFTranscriptional engineering for value enhancement of oilseed crops: a forward perspective.
Front Genome Ed
January 2025
Biological and Life Sciences Division, School of Arts and Sciences, Ahmedabad University, Ahmedabad, Gujarat, India.
Plant-derived oils provide 20%-35% of dietary calories and are a primary source of essential omega-6 (linoleic) and omega-3 (α-linolenic) fatty acids. While traditional breeding has significantly increased yields in key oilseed crops like soybean, sunflower, canola, peanut, and cottonseed, overall gains have plateaued over the past few decades. Oilseed crops also experience substantial yield losses in both prime and marginal agricultural areas due to biotic and abiotic stresses and shifting agro-climates.
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