Use of palm-oil by-products in chicken and rabbit feeds: effect on the fatty acid and tocol composition of meat, liver and plasma

This study was undertaken in the framework of a larger European project dealing with the characterization of fat co- and by-products from the food chain, available for feed uses. In this study, we compare the effects, on the fatty acid (FA) and tocol composition of chicken and rabbit tissues, of the addition to feeds of a palm fatty acid distillate, very low in trans fatty acids (TFA), and two levels of the corresponding hydrogenated by-product, containing intermediate and high levels of TFA. Thus, the experimental design included three treatments, formulated for each species, containing the three levels of TFA defined above. Obviously, due to the use of hydrogenated fats, the levels of saturated fatty acids (SFA) show clear differences between the three dietary treatments. The results show that diets high in TFA (76 g/kg fat) compared with those low in TFA (4.4 g/kg fat) led to a lower content of tocopherols and tocotrienols in tissues, although these differences were not always statistically significant, and show a different pattern for rabbit and chicken. The TFA content in meat, liver and plasma increased from low-to-high TFA feeds in both chicken and rabbit. However, the transfer ratios from feed were not proportional to the TFA levels in feeds, reflecting certain differences according to the animal species. Moreover, feeds containing fats higher in TFA induced significant changes in tissue SFA, monounsaturated fatty acids and polyunsaturated fatty acids composition, but different patterns can be described for chicken and rabbit and for each type of tissue.

Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products

Bakery products such as biscuits, cookies, and pastries represent a good medium for iron fortification in food products, since they are consumed by a large proportion of the population at risk of developing iron deficiency anemia, mainly children. The drawback, however, is that iron fortification can promote oxidation. To assess the extent of this, palm oil added with heme iron and different antioxidants was used as a model for evaluating the oxidative stability of some bakery products, such as baked goods containing chocolate. The palm oil samples were heated at 220°C for 10 min to mimic the conditions found during a typical baking processing. The selected antioxidants were a free radical scavenger (tocopherol extract (TE), 0 and 500 mg/kg), an oxygen scavenger (ascorbyl palmitate (AP), 0 and 500 mg/kg), and a chelating agent (citric acid (CA), 0 and 300 mg/kg). These antioxidants were combined using a factorial design and were compared to a control sample, which was not supplemented with antioxidants. Primary (peroxide value and lipid hydroperoxide content) and secondary oxidation parameters (p-anisidine value, p-AnV) were monitored over a period of 200 days in storage at room temperature. The combination of AP and CA was the most effective treatment in delaying the onset of oxidation. TE was not effective in preventing oxidation. The p-AnV did not increase during the storage period, indicating that this oxidation marker was not suitable for monitoring oxidation in this model.

Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products

Bakery products such as biscuits, cookies, and pastries represent a good medium for iron fortification in food products, since they are consumed by a large proportion of the population at risk of developing iron deficiency anemia, mainly children. The drawback, however, is that iron fortification can promote oxidation. To assess the extent of this, palm oil added with heme iron and different antioxidants was used as a model for evaluating the oxidative stability of some bakery products, such as baked goods containing chocolate. The palm oil samples were heated at 220°C for 10 min to mimic the conditions found during a typical baking processing. The selected antioxidants were a free radical scavenger (tocopherol extract (TE), 0 and 500 mg/kg), an oxygen scavenger (ascorbyl palmitate (AP), 0 and 500 mg/kg), and a chelating agent (citric acid (CA), 0 and 300 mg/kg). These antioxidants were combined using a factorial design and were compared to a control sample, which was not supplemented with antioxidants. Primary (peroxide value and lipid hydroperoxide content) and secondary oxidation parameters (p-anisidine value, p-AnV) were monitored over a period of 200 days in storage at room temperature. The combination of AP and CA was the most effective treatment in delaying the onset of oxidation. TE was not effective in preventing oxidation. The p-AnV did not increase during the storage period, indicating that this oxidation marker was not suitable for monitoring oxidation in this model.

Anàlisi i diagnosi ambiental de la dinàmica del porc senglar (Sus scrofa) al Parc del Garraf

El Parc del Garraf (PG) és una zona on la dinàmica del porc senglar amb el medi té una alta importància, tot i que la densitat de població al PG d’aquest ungulat és de les menors de Catalunya. Els aspectes més rellevants de la relació porc senglar-medi són: la correlació que hi ha entre l’abandonament d’àrees de conreu i activitats forestals amb l’augment de la població de porc senglar, i l’afectació que per tant, provoca a les àrees de conreu que hi ha actualment, que es pot veure minvada aplicant bones mesures correctores. També la relació que té amb el margalló (Chamaerops humilis), que és positiva ajudant a la recuperació, conservació i a la dinàmica ecològica de l’espècie, així com amb el medi del PG en general, i, per últim, els impactes viaris a la xarxa viària del PG, tot i que no existeix cap TCCU (Tram de Concentració de Col·lisions amb Ungulats) dins els límits del PG. Referent a la caça, actualment és la única mesura viable de control de la població de porc senglar, tot i que no hi ha relleu generacional per a aquesta activitat.

Biodièsel: impacte en origen del biodièsel consumit a Catalunya i a Espanya

Actualment la situació del mercat espanyol i català del biodièsel es caracteritza per les grans importacions d’oli de palma africana. Per a produir aquesta matèria primera s’estan establint plantacions a gran escala d’Elaeis guineensis (palma africana) a Indonèsia. El monocultiu d’Elaeis guineensis i la producció de l’oli tenen associats grans impactes ambientals i socials. Per una banda, els impactes ambientals són principalment la desforestació, el canvi d’ús del sòl, la pèrdua de biodiversitat, l’erosió del sòl i la contaminació de l’aire, del sòl de l’aigua. Per altra banda, els impactes socials més destacats són la violació dels drets humans dels pobles indígenes, els conflictes d’adquisició de terres i que es compromet la seguretat alimentària del país. Per tant, l’ús del biodièsel produït amb oli de palma africana redueix les emissions de GEH a Espanya i a Catalunya provocant un gran impacte ambiental i social a Indonèsia.

Estudi de l'evolució i distribució de Rhynchophorus ferrugineus. Bloc 1: Anàlisi de l'evolució a Catalunya i determinació d'un model lineal generalitzat mixte

El morrut de les palmeres, R. ferrugineus, està actualment considerat com la plaga més perjudicial de les palmeres ja que la seva infestació produeix, de forma comuna, la seva mort. Des de la seva instal·lació en els països de la conca mediterrània, en els últims anys, són milers les palmeres que han mort degut a la plaga. La ràpida dispersió que s’ha produït de l’insecte així com la difícil detecció en els períodes primerencs de les infestacions fa que el R. ferrugineus posi en perill ecosistemes naturals de palmeres així com hàbitats rurals i urbans amb un ús ornamental d’aquestes plantes. És necessari desenvolupar estudis que permetin un millor coneixement del comportament d’aquest insecte així com, aquelles característiques intrínseques de la palmeres i variables externes que afavoreixen la instauració del coleòpter i, per tant, noves metodologies pel seu control.

Estudi de l'evolució i distribució de Rhynchophorus ferrugineus. Bloc 2: Aplicació d'un model lineal generalitzat mixte a les localitats de Matadepera i Tossa de Mar

El morrut de les palmeres, R. ferrugineus, està actualment considerat com la plaga més perjudicial de les palmeres ja que la seva infestació produeix, de forma comuna, la seva mort. Des de la seva instal·lació en els països de la conca mediterrània, en els últims anys, són milers les palmeres que han mort degut a la plaga. La ràpida dispersió que s’ha produït de l’insecte així com la difícil detecció en els períodes primerencs de les infestacions fa que el R. ferrugineus posi en perill ecosistemes naturals de palmeres així com hàbitats rurals i urbans amb un ús ornamental d’aquestes plantes. És necessari desenvolupar estudis que permetin un millor coneixement del comportament d’aquest insecte així com, aquelles característiques intrínseques de la palmeres i variables externes que afavoreixen la instauració del coleòpter i, per tant, noves metodologies pel seu control.

Portabilitat d'aplicacions de PC a PDA mitjançant un cas d'estudi : ScummVM

L’objectiu del treball és estudiar la portabilitat dels programes que han estat originalment dissenyats per a un PC a undispositiu mòbil, en concret a un PDA amb el sistema operatiu Palm OS. Per al nostre treball, hem escollit una aplicaciócom a cas d’estudi que ens permet donar solucions a les limitacions que presenta el dispositiu amb Palm OS. Aquestaaplicació s’anomena ScummVM, i es tracta d’una implementació de codi lliure del conegut motor de videojocs SCUMM, creat i utilitzat per LucasArts en les seves aventures gràfiques. Donarem possibles solucions a la problemàtica que genera el fet que la pantalla del dispositiu mòbil utilitzat tingui una resolució de 160x160 a l’hora de mostrar imatges i textos renderitzats per una resolució superior. També solucionarem el problema que representa el fet de no tenir ratolí, ni altres dispositius d’entrada i sortida tradicionals. La intenció és explicar també el procés que s’hauria de seguir per poder portar aplicacions de PC a Palm OS i les eines que s’utilitzarien. Tot això es farà sempre de la manera menys invasiva possible, és a dir, els canvis al codi font del’aplicació original seran els mínims per garantir el correcte funcionament del programa en la nova plataforma

Optimization of multiclass queueing networks with changeover times via the achievable region approach: Part I, the single-station case

We address the performance optimization problem in a single-stationmulticlass queueing network with changeover times by means of theachievable region approach. This approach seeks to obtainperformance bounds and scheduling policies from the solution of amathematical program over a relaxation of the system's performanceregion. Relaxed formulations (including linear, convex, nonconvexand positive semidefinite constraints) of this region are developedby formulating equilibrium relations satisfied by the system, withthe help of Palm calculus. Our contributions include: (1) newconstraints formulating equilibrium relations on server dynamics;(2) a flow conservation interpretation of the constraintspreviously derived by the potential function method; (3) newpositive semidefinite constraints; (4) new work decomposition lawsfor single-station multiclass queueing networks, which yield newconvex constraints; (5) a unified buffer occupancy method ofperformance analysis obtained from the constraints; (6) heuristicscheduling policies from the solution of the relaxations.

The relationship between virtual body ownership and temperature sensitivity.

In the rubber hand illusion tactile stimulation seen on a rubber hand, that is synchronous with tactile stimulation felt on the hidden real hand, can lead to an illusion of ownership over the rubber hand. This illusion has been shown to produce a temperature decrease in the hidden hand, suggesting that such illusory ownership produces disownership of the real hand. Here we apply immersive virtual reality (VR) to experimentally investigate this with respect to sensitivity to temperature change. Forty participants experienced immersion in a VR with a virtual body (VB) seen from a first person perspective. For half the participants the VB was consistent in posture and movement with their own body, and in the other half there was inconsistency. Temperature sensitivity on the palm of the hand was measured before and during the virtual experience. The results show that temperature sensitivity decreased in the consistent compared to the inconsistent condition. Moreover, the change in sensitivity was significantly correlated with the subjective illusion of virtual arm ownership but modulated by the illusion of ownership over the full virtual body. This suggests that a full body ownership illusion results in a unification of the virtual and real bodies into one overall entity - with proprioception and tactile sensations on the real body integrated with the visual presence of the virtual body. The results are interpreted in the framework of a"body matrix" recently introduced into the literature.

Effect of feed fat by-products with trans fatty acids and heated oil on cholesterol and oxycholesterols in chicken

Chicken is the most widely consumed meat all over the world due to chickens being easy to rear, their fast growth rate and the meat having good nutritional characteristics. The main objective of this paper was to study the effects of dietary fatty by-products in low, medium and high levels of oxidized lipids and trans fatty acids (TFAs) on the contents of cholesterol and oxycholesterols in meat, liver, and plasma of chickens. A palm fatty acid distillate, before and after hydrogenation, and a sunflower-olive oil blend (70/30, v/v) before and after use in a commercial frying process were used in feeding trials after adding 6% of the fats to the feeds. Highly oxidized lipid and TFA feeds significantly increased the contents of cholesterol and oxycholesterols in all tissues of chicken (0.01 < p <= 0.05). The contents of oxycholesterols in chicken meat, liver and plasma obtained from TFA feeding trials varied between 17 and 48 μg/100 g in meat, 19-42 μg/100 g in liver and 105-126 μg/dL in plasma. In contrast, in the oxidized lipid feeding trials, oxycholesterols varied between 13 and 75 μg/100 g in meat, 30-58 μg/100 g in liver and 66-209 μg/dL in plasma. Meat from chickens fed with feeds containing high levels of TFAs or oxidized lipids may contribute to higher ingestion of cholesterol and oxycholesterols by humans.

The relationship between virtual body ownership and temperature sensitivity.

In the rubber hand illusion tactile stimulation seen on a rubber hand, that is synchronous with tactile stimulation felt on the hidden real hand, can lead to an illusion of ownership over the rubber hand. This illusion has been shown to produce a temperature decrease in the hidden hand, suggesting that such illusory ownership produces disownership of the real hand. Here we apply immersive virtual reality (VR) to experimentally investigate this with respect to sensitivity to temperature change. Forty participants experienced immersion in a VR with a virtual body (VB) seen from a first person perspective. For half the participants the VB was consistent in posture and movement with their own body, and in the other half there was inconsistency. Temperature sensitivity on the palm of the hand was measured before and during the virtual experience. The results show that temperature sensitivity decreased in the consistent compared to the inconsistent condition. Moreover, the change in sensitivity was significantly correlated with the subjective illusion of virtual arm ownership but modulated by the illusion of ownership over the full virtual body. This suggests that a full body ownership illusion results in a unification of the virtual and real bodies into one overall entity - with proprioception and tactile sensations on the real body integrated with the visual presence of the virtual body. The results are interpreted in the framework of a"body matrix" recently introduced into the literature.