Comelina sotivo is an oil seed crop which can be grown on marginal lands. Camelina seed oil is rich in omega-3 fatty acids （〉35%） and y-tocopherol but is also high in erucic acid and glucosinolates. Camelina meal, ...Comelina sotivo is an oil seed crop which can be grown on marginal lands. Camelina seed oil is rich in omega-3 fatty acids （〉35%） and y-tocopherol but is also high in erucic acid and glucosinolates. Camelina meal, is the by-product after the oil has been extracted. Camelina meal was fed to 28 d old weaned pigs at 3.7% and 7.4% unt age 56 d. The camelina meal supplements in the soy based diets, improved feed efficiency but also significantly increased the liver weights. Gene expression analyses of the livers, using intra-species microarrays, identified increased expression of phase 1 and phase 2 drug metabolism enzymes. The porcine versions of the enzymes were confirmed by real time PCR. Cytochrome 8b1 （CYPSB1）, aldehyde dehydrogenase 2 （Aldh2）, and thiosulfate transferase （TST） were all significantly stimulated. Collectively, these genes implicate the camelina glucosinolate metabolite, methyl-sulfinyldecyl isothiocyanate, as the main xeniobiotic, causing increased hepatic metabolism and increased liver weight.展开更多
Pork is traditionally low in docosahexanoic acid （DHA, C22：6n-3） and deficient in omega-3 fats for a balanced human diet. DHA as triglycerides was commercially prepared from the microalgae Schizochytfium and inject...Pork is traditionally low in docosahexanoic acid （DHA, C22：6n-3） and deficient in omega-3 fats for a balanced human diet. DHA as triglycerides was commercially prepared from the microalgae Schizochytfium and injected into fresh pork loins. Treatments of a mixed brine control （CON）, 3.1% sunflower oil in mixed brine （SF） and a 3.1% DHA oil in mixed brine （DHA） were injected into pork loins at 10 mL/100 g and grilled at 205℃. After cooking, the CON and SF pork loins contained 0.03 to 0.05 mg DHA/g of pork and the DHA injected loins contained approximately 1.46 mg DHA/g. This also changed the fatty acid profile of omega-6：omega-3 from, 5 to 1 in the CON pork, to a ratio of 1.7 to 1 in DHA pork. The appearance, odor, oxidation rates and sensory taste, as judged by a trained panel, determined the DHA injected meat to be, ＇slightly desirable＇ and gave lower ＇off flavour＇ scores, relative to the CON and SF injected pork. Pork can be fortified with DHA oil to 146 mg/100 g serving, which would meet half the recommended daily omega 3 fatty acid requirements for adult humans and would be desirable in taste.展开更多
文摘Comelina sotivo is an oil seed crop which can be grown on marginal lands. Camelina seed oil is rich in omega-3 fatty acids （〉35%） and y-tocopherol but is also high in erucic acid and glucosinolates. Camelina meal, is the by-product after the oil has been extracted. Camelina meal was fed to 28 d old weaned pigs at 3.7% and 7.4% unt age 56 d. The camelina meal supplements in the soy based diets, improved feed efficiency but also significantly increased the liver weights. Gene expression analyses of the livers, using intra-species microarrays, identified increased expression of phase 1 and phase 2 drug metabolism enzymes. The porcine versions of the enzymes were confirmed by real time PCR. Cytochrome 8b1 （CYPSB1）, aldehyde dehydrogenase 2 （Aldh2）, and thiosulfate transferase （TST） were all significantly stimulated. Collectively, these genes implicate the camelina glucosinolate metabolite, methyl-sulfinyldecyl isothiocyanate, as the main xeniobiotic, causing increased hepatic metabolism and increased liver weight.
基金Financial support was provided by Agriculture and Agri-Food Canada
文摘Pork is traditionally low in docosahexanoic acid （DHA, C22：6n-3） and deficient in omega-3 fats for a balanced human diet. DHA as triglycerides was commercially prepared from the microalgae Schizochytfium and injected into fresh pork loins. Treatments of a mixed brine control （CON）, 3.1% sunflower oil in mixed brine （SF） and a 3.1% DHA oil in mixed brine （DHA） were injected into pork loins at 10 mL/100 g and grilled at 205℃. After cooking, the CON and SF pork loins contained 0.03 to 0.05 mg DHA/g of pork and the DHA injected loins contained approximately 1.46 mg DHA/g. This also changed the fatty acid profile of omega-6：omega-3 from, 5 to 1 in the CON pork, to a ratio of 1.7 to 1 in DHA pork. The appearance, odor, oxidation rates and sensory taste, as judged by a trained panel, determined the DHA injected meat to be, ＇slightly desirable＇ and gave lower ＇off flavour＇ scores, relative to the CON and SF injected pork. Pork can be fortified with DHA oil to 146 mg/100 g serving, which would meet half the recommended daily omega 3 fatty acid requirements for adult humans and would be desirable in taste.
