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This study aimed to evaluate the possibility of using milk thistle endosperm (MTE) extract with a protein content of >2 g/100 mL to obtain a fermented product, an alternative to milk beverages. Directed lactic fermentation with Lacticaseibacillus rhamnosus was carried out. The course of the process was monitored. The changes in pH, the saturation of the medium with dissolved oxygen, and temperature were measured. The values of the main nutritional parameters, silymarin content, amino acid profile/content, and the PDCAAS value (Protein Digestibility-Corrected Amino Acid Score) were determined in the extract before and after fermentation. The lactic acid fermentation of the MTE extract took place in four phases, with the activity of L. rhamnosus being the most intense between 4 and 8 h into the process. As a result of fermentation, there were changes in the total amino acid content in the tested medium, suggesting the catabolism of aspartic acid, arginine, proline, and isoleucine via LAB took place. Particularly significant was the increase in the content of lysine and valine (4.95 and 4.68 g/100 g of total AA, respectively), which are the limiting amino acids in MTE. Although MTE contained approximately 1% silymarin, no presence of this flavonolignan complex was found in the extracts. [ABSTRACT FROM AUTHOR]

Among the foods frequently consumed by consumers is meat. Among other things, it contains selenium, and the content depends on the amount of consumption of this element by animals, which requires monitoring as a metalloid. The purpose of this study was to: examine the impact of various types of heat processing used by consumers (water bath cooking WBC, oven convection roasting OCR, grilling G, pan frying PF) on the selenium content and its retention in goose breast meat (with and without skin) and estimate the coverage of this element's daily requirement in adults after consuming 100 g of goose breast meat with skin or without skin. The material used in the study comprised 36 breast muscles cut from carcasses of 17-week-old White Koluda geese. The moisture, ash, and selenium were determined in both raw and thermally processed muscles. It has been concluded that various methods of heat processing significantly impact the cooking loss, moisture, ash and selenium content of meat, but not the selenium retention. The heat processing increased the selenium content of the muscle regardless of the presence of skin, which affects the possibility of covering adults' Nutrient Reference Values-Requirements (NRV-R) for this element in the range of 33.3–44.8%. Goose breast meat can be a valuable component of a diversified diet. It is also a safe source of selenium. It is unlikely that adult consumers, even those who eat goose regularly, will exceed this element's upper tolerable intake level. For selenium retention and NRV-R coverage, consumers would benefit most from goose breast meat with or without skin undergoing OCR or G treatment. [ABSTRACT FROM AUTHOR]

Background: Heat treatment methods including frying (with and without fat or oil), deep frying, oven roasting, grilling, charcoal roasting, broiling, steaming, and microwave cooking promote a cascade of adverse changes in the functional properties of meat, including protein fraction, lipid oxidation, and loss of some vitamins and mineral compounds. The aim of this study was to evaluate the influence of three cooking methods (sous vide (SV), microwave (M) cooking, and stewing (S)) on the basic chemical composition, cholesterol content, energy value, mineral concentration, and retention coefficients in goose meat. Methods: Basic chemical composition and mineral analysis were determined using AOAC methods. Total cholesterol content was established using the HPLC method. Results: Both types of goose meat (without and with skin) and heat treatment had a significant effect on nutrient values, mineral concentration, and retention coefficients. The S meat was characterized by a higher protein content than M and SV meat, and had the lowest fat, protein, and cholesterol retention, among other methods. The M meat had lower total cholesterol content than SV and S meat. There were significant differences in energy value for SV, M, and S meats. The SV meat contained less P, Mg, Fe, Zn, and more Na and K than the M and S samples. The highest values of Zn, Mg, and Fe content and the lowest of K and Ca were recorded in S meat compared with the SV and M samples. The retention coefficients of P, Mg, Na, Ca, and K in S meat were lower than in the SV and M samples. The meat without skin was characterized by a lower energy value, fat content, retention of proteins, and cholesterol, but higher fat retention than skin samples. This meat contained more minerals such as P, Mg, Fe, K, Na, and less Ca than skin meat. Higher retention coefficients were observed for Zn, P, Mg, Ca, and lower were observed for Na, Fe, and K in meat without skin than in samples with skin. Conclusions: From a dietary point of view, the most beneficial were SV muscles without skin. Whereas, taking into account the protein, fat content, and retention coefficients of fat, cholesterol, Zn, and Na, the most optimal form of cooking for meat with skin seems to be stewing. These results may be used by consumers in making dietary choices by taking into account the type of goose meat and kind of heat treatment. [ABSTRACT FROM AUTHOR]

The objective of this study was to conduct a preliminary assessment of the impact of adding salutogenic formulations to turkey feeding diets on the fatty acid profile of intramuscular fat from breast and on their lipid profile indicators. The experiment was carried out on 60 BIG-6 breed turkeys. Turkey toms were fattened up to 20 weeks of age (140 days). From the rearing day of 42, the turkeys in the control group (BIOPOINT) were given Biopoint® supplements in drinking water (copper, selenium, flavonoid, lysine, vitamins C and E, garlic extract), while the experimental group was given Multicraft? fermented herbs extract (FHE) containing Saccharomyces cerevisiae, L. casei, L. plantarum. Twelve hours post mortem, m. pectoralis superficialis was excised and used for sampling (n=30 for each group), then stored for 18 months at the temp. of -20°C. 12 samples from or each group were taken for analysis in this pilot study. Once the samples were defrosted, the lipid profile was evaluated with the use of gas chromatography. The total antioxidant capacity of meat was determined by using the FRAP method. Based on FA contents, the following indexes were calculated: atherogenicity (AGI), thrombogenicity (TI), polyene peroxidisability (PI), nutri value (NVI) and h/H ratio. Regarding consumers' health, the lipids from FHE group of turkeys were characterized by a more expedient lipid acids profile and the following indicators: P/S (1.32), TI (0.63), h/H (1.41), PI (42.1), polygene index (0.06), compared with those from BIOPOINT group turkeys (vs. 1.17; 0.67; 1.26; 0.0; 38.3). Supplementation with FHE had a positive impact on the total antioxidant status of the turkey muscles. It may be concluded that owing to its positive influence on the metabolism of lipids and lipoproteins, the breast meat sourced from turkeys fattened with FHE supplementation with a confirmed salutogenic lipid profile may be beneficial for the health of consumers in the context of prevention of cardiovascular diseases. [ABSTRACT FROM AUTHOR]

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The objective of the research was to determine and compare the cholesterol content and fatty acid (FA) profile of muscles and abdominal fat of 17 week-old geese of Polish, native breeds -- Kartuska (KA, n=18) and Lubelska (LU, n=18) maintained at the Research Station of Waterfowl Genetic Resources in Dworzyska, belonging to the National Research Institute of Animal Production in Cracow. The geese were fed ad libitum during the experimental period on the same complete feed. Genotype affected the fatty acids profile as well as fat and cholesterol content of muscles and abdominal fat. The type of muscle (breast or thigh) also influenced the investigated parameters. Lipids of KA muscles were characterized by more favourable level of n-6/n-3 ratio than LU ones. Breast muscles compared to thigh muscles were lower in total fat and monounsaturated FA while higher in cholesterol, saturated and polyunsaturated n-3 fatty acids. The KA geese abdominal fat showed lower percentage of polyunsaturated fatty acids but had more favourable value of n-6/n-3 ratio than the LU ones. Cholesterol content in the KA geese abdominal fat was lower than in LU ones. Overall, the nutritional value of KA muscles lipids and fat tissues were higher in comparison to the LU geese. [ABSTRACT FROM AUTHOR]