The aim of this study was to evaluate element (sodium, magnesium, potassium, calcium, chromium, manganese, iron, cobalt, nickel, copper, zinc, arsenic, cadmium, and lead) deposition in honey bees (
...Apis mellifera
L.) (worker bees, drone bees, and bee broods) and their products (wax and multifloral honey) in the central and north parts of Serbia using inductively coupled plasma mass spectrometry (ICP-MS). The study was carried out during the spring and summer seasons when the honeybees were active (2019). Fifty-four colonies of honey bees from different apiaries (located in Rudnik, Lazarevac, and Ležimir) were used in this study. Significant differences in element concentrations were found among locations (
P
< 0.05). The highest deposition of elements (sodium, calcium, manganese, iron, cobalt, nickel, zinc, arsenic, and cadmium) was found in worker bees. The most commonly detected elements in wax were chromium and lead. Mg had a significant (
P
< 0.01) correlation with K, Fe, Cu, and As. This study shows that honey bees (worker bees, drone bees, and bee broods) could be more useful as bioindicators of environmental element deposition (toxic and non-toxic) than multifloral honey. Also, this study shows that Serbian multifloral honey meets safety criteria concerning the concentrations of toxic elements.
Diet during pregnancy is one of the most important nutritional challenges associated with some risks for the mother and the fetus. For the first time, the study aims to estimate long-term (2018-2022) ...exposure to nitrate and phosphates in Serbian pregnant women, based on individual consumption data and accurate values measured in frequently consumed meat products. For this purpose, seven types of meat products, consisting of 3047 and 1943 samples, were collected from retail markets across Serbia, to analyze nitrites and phosphorus content, respectively. These data were combined with meat product consumption data from the Serbian National Food Consumption Survey to assess dietary intake of nitrites and phosphate. The results were compared with the acceptable daily intake (ADI) proposed by the European Food Safety Authority. The average dietary exposure (EDI) to phosphorus ranged from 0.733 mg/kg bw/day (liver sausage and pate) to 2.441 mg/kg bw/day (finely minced cooked sausages). Considering nitrite intake, the major sources were bacon (0.030 mg/kg bw/day) and coarsely minced cooked sausages (0.0189 mg/kg bw/day). In our study, average nitrite and phosphorus exposure in the Serbian pregnant women population are far below the EFSA recommendations (ADI 0.07 mg/kg bw/day and 40 mg/kg bw/day, respectively).
Abstract
The present study was conducted to assess effects of selenium (Se)-yeast supplementation on glutathione peroxidase activity, Se levels in tissues, growth performance, carcass, and meat ...composition in broilers. A total of 275 one-d-old Cobb 500 broilers of both sexes were randomly allotted to 1 of 5 treatments during a 42-d period. The 5 treatments differed only in Se content: group 1 had no additional Se (background only); groups 2, 3, and 4 received 0.3 mg/kg of added Se from the beginning of the trial until d 21, whereas in the second half of the study (from d 22 to 42), these groups received 0.3, 0.6, and 0.9 mg/kg of added Se, respectively; and group 5 received 0.9 mg/kg of Se for the entire experimental period. At the end of the study, the control group showed significantly lower (P < 0.01) glutathione peroxidase activity in blood plasma compared to Se-supplemented groups. Regarding Se concentration in various tissues, the groups receiving Se yeast showed higher plasma, feces, and meat Se contents than the control group (P < 0.01). Supplementation of Se improved broilers' body weight, weight gain and feed conversion ratio (P < 0.01). Dressing percentage was lower in the control group and the group with 0.3 mg/kg of added Se compared to other experimental groups (0.6 and 0.9 mg/kg of dietary Se). The proportion of less valuable carcass parts (wings and legs) was higher (P < 0.01) in the group fed the basal diet compared to groups supplemented with 0.9 mg/kg of Se. Initial and ultimate pH values differed among experimental groups (P < 0.05). Supplementation of Se improved the broiler's antioxidative resistance, growth performance, carcass quality, and chemical composition of meat.
The objective of the study was to present information about the chemical composition, the fatty acids profile, and cholesterol content of chicken meat in order to investigate the impact of chicken ...meat consumption on cardiovascular risk in the general population.
A total of 48 6-wk-old broiler chickens broilers from two farms in June to November of 2012, and February of 2013, were used in this trial. Total lipid content was determined by extraction of fat by petrol ether (Soxhlet) after acid hydrolysis of samples. Fatty acids were determined by capillary gas chromatography. Cholesterol determination was performed by using HPLC/PDA system.
The results indicate that the total free cholesterol content in raw breast and drumstick of chickens was in the range of 37,41-79,9 mg/100 g and 48,35-99,5 mg/100 g, respectively. The main fatty acids identified in all cuts were C18:1c9, C18:2n6, C16:0, C18:0, and C16:1. Decreasing the dietary n-6/n-3 clearly decreased the content in breast and drumstick muscle of C18:2n6, C18:3n3, and C20: 3n6, but increased that of C16:0, C18:0, and C20:2. Also, the major saturated fatty acid (SFA) (C16:0 and C18:0) was significantly differ among the four treatments.
Our study shows that dietary fat and fatty acid composition influence the concentrations of total cholesterol content, total fat content, and fatty acid composition in broiler muscle. This information will aid in determining the burden of chicken meat as a cardiovascular risk factors disease and act as a planning tool for public-health Programmes.
The fatty acid profile, its relation to botanical origin and nutritional characteristics of bee-collected pollen from Serbia was determined. Twenty different fatty acids were detected. Depending on ...the palynological origin, the fatty acid (FAs) composition varied greatly. Three groups of pollen samples can be differentiated on the basis of Categorical principal component analysis. The first group was characterized by the presence of Fraxinus sp. pollen as predominant type and Zea mays as an accompanying pollen type and a high level of polyunsaturated FAs. Rannunculaceae, Apiaceae and Asteraceae family pollen, Ambrosia, Plantago, Sophora and Helianthus annuus pollen influenced the presence of saturated FAs and separation of the second group of samples. Pollen of plants belonging to the Fabaceae and Brassicaceae families had significant influence on constitution of the third group of samples with saturated and unsaturated FAs. The most abundant saturated, mono- and poly unsaturated fatty acids were palmitic, oleic and linolenic acid, respectively.
The cholesterol content and fatty acids profile of white (breast) and dark meat (leg-thigh) were examined by feeding two groups (both with males and females) of 1000 birds of the Ross hybrid line by ...standard feed (control group – CONM and CONF) and with the addition of 6% of extruded flaxseed mixture (experimental group – EXPM and EXPF). The addition of extruded flaxseed to the diet of chickens did not affect (P>0.05) the content of cholesterol in meat, which was between 46.13 and 52.94 mg/100g in white meat and 51.31–55.47 mg/100g in dark meat. The content of α-Linolenic acid increased significantly (P<0.01) in both white 0.72(CONF)–1.62(CONM) to 2.20(EXPF)–3.03(EXPM) and dark meat 1.75(CONF)–1.98(CONM) to 4.47(EXPM)–4.66(EXMF), as did the content of ω-3 FA and PUFA, while the ω-6/ω-3 ratio decreased, reaching values below 6. The effect was more pronounced in the meat of females and in dark meat. By adding extruded flaxseed to chicken feed the nutritional characteristics of meat can be improved.
•The proximate composition and FA in carp fed maize and extruded feed were investigated.•The PCA of the FA distinguishes the samples according to the different feeds.•The proteins, PUFA and n-3/n-6 ...ratio in carp fed extruded feed are of higher nutritional quality.
The most marketed species of fish in Serbia is common carp (Cyprinus carpio), which accounts for more than 80% of the national aquaculture. This study aimed to investigate the influence of two supplementary fish feeds (maize and extruded feed) on the proximate and fatty acid composition of carp. The results show that the protein, lipid, and ash contents were higher (P≤0.001) in the extruded feed compared with maize. The carp fed extruded feed exhibited significantly higher protein and moisture contents (P≤0.001 and P≤0.01, respectively), whereas the total lipid content was significantly higher (P≤0.001) in carp fed maize. The analysis of the fatty acid profiles showed that the saturated fatty acid (SFA) content in carp fed maize (23.94%) was lower than that in carp fed extruded feed (25.36%). The monounsaturated fatty acid (MUFA) content in carp fed maize (61.83%) was considerably higher compared with carp fed extruded feed (41.95%), whereas the polyunsaturated fatty acid (PUFA) content in carp fed maize (13.66%) was lower than that in carp fed extruded feed (30.91%). The principal component analysis (PCA) of the fatty acid profile resulted in a two-principal-component model that described 75.94% of the total data variance. The most influential factors were determined from the loading plot governing this distinction. The n-6/n-3 ratio in carp fed extruded feed (5.8) was found to be more nutritionally beneficial than that in carp fed maize (13.8), which indicates the better nutritional properties of carp fed extruded feed.
The aim of this research was to develop a novel colorimetric method based on mathematical models, by multiple linear regression (MLR), from the CIE L*a*b* measurements and data of the HPLC ...determination of food colorants. Calibration set of 10 production batches of finely grinded cooked sausage with food colorants added was manufactured in industrial conditions as follows: one control batch and 9 products with various quantities of added food colorants: E120 (3.4, 7.5 and 12.5 mg/kg), E 124 (5.0, 15.0, 25.0 mg/kg) and E 129 (5.0, 15.0, 25.0 mg/kg). The estimation of the added food colorants was assessed by measuring L*, a*, b* parameters of cross-section. The quantification of food colorants was achieved by HPLC-PDA. Food colorants were extracted from meat products using Accelerated Solvent Extraction (ASE). Quantification of food colorants was achieved in the range from 1 to 100 mg / kg, and recovery values were from 76.15% to 107.04%, for
E 120, from 97.61% to 101.03%, for E 124 and from 99.91% to 101.67%, for E 129. Correlation of the results obtained using HPLC and colorimetric
measuring data was assessed by Multiple Linear Regression (MLR). The results
from colorimetric and chromatographic determinations in four experimental
batches (three batches with different quantities of food colorants and one control batch) were used for calibration. Coefficients of determination (R2)
for linear models in experimental batches were 0.954, for E 124, 0.987, for
E 120 and 0.993, for E 129. Correlation functions of food colorant quantities and corresponding L*a*b* values were established. The obtained mathematical models were tested for the estimation of the content of dyes in
21 samples of finely grinded cooked sausages purchased in retail stores. Food colorants were confirmed in 20 samples (95.24 %), and one sample (4.76
%) did not contain any of these compounds. Out of the positive samples,
sixteen samples (80.00 %) contained E 120, while four samples (20.00 %)
contained E 129. Food colorant E124 was not established in any of the
analyzed samples. Colorimetric CIE L*a*b* method might be used during sensory evaluation of meat products for the assessment of the added food colorants.
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