The effect of aging of human red cells in vivo on their fatty acid composition

Lipids ◽  
1969 ◽  
Vol 4 (6) ◽  
pp. 544-549 ◽  
Author(s):  
Gerald B. Phillips ◽  
James T. Dodge ◽  
Calderon Howe
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Red Cells ◽  
Human Red Cells

scholarly journals Effect of a Rumen-Protected Microencapsulated Supplement from Linseed Oil on the Growth Performance, Meat Quality, and Fatty Acid Composition in Korean Native Steers

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1253
Author(s):  
Chae-Hyung Sun ◽  
Jae-Sung Lee ◽  
Jalil Ghassemi Nejad ◽  
Won-Seob Kim ◽  
Hong-Gu Lee
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Growth Performance ◽  
Meat Quality ◽  
Acid Composition ◽  
Linseed Oil ◽  
Control Group ◽  
Ruminal Fluid

We evaluated the effects of a rumen-protected microencapsulated supplement from linseed oil (MO) on ruminal fluid, growth performance, meat quality, and fatty acid composition in Korean native steers. In an in vitro experiment, ruminal fluid was taken from two fistulated Holstein dairy cows. Different levels of MO (0%, 1%, 2%, 3%, and 4%) were added to the diet. In an in vivo experiment, eight steers (average body weight = 597.1 ± 50.26 kg; average age = 23.8 ± 0.12 months) were assigned to two dietary groups, no MO (control) and MO (3% MO supplementation on a DM basis), for 186 days. The in vitro study revealed that 3% MO is an optimal dose, as there were decreases in the neutral detergent fiber and acid detergent fiber digestibility at 48 h (p < 0.05). The in vivo study showed increases in the feed efficiency and average daily gain in the 3% MO group compared to the control group on days 1 to 90 (p < 0.05). Regarding meat quality, the shear force produced by the longissimus thoracis muscle in steers from the 3% MO group was lower than that produced by the control group (p < 0.05). Interestingly, in terms of the fatty acid profile, higher concentrations of C22:6n3 were demonstrated in the subcutaneous fat and higher concentrations of C18:3n3, C20:3n3, and C20:5n3 were found in the intramuscular fat from steers fed with 3% MO (p < 0.05). Our results indicate that supplementation with 3% MO supplements improves the growth performance and meat quality modulated by the omega-3 fatty acid content of meat in Korean native steers.

Probiotic properties and fatty acid composition of the yeast Kluyveromyces lactis M3. In vivo immunomodulatory activities in gilthead seabream (Sparus aurata)

2019 ◽  
Vol 94 ◽  
pp. 389-397 ◽  
Author(s):  
Crystal Guluarte ◽  
Martha Reyes-Becerril ◽  
Daniel Gonzalez-Silvera ◽  
Alberto Cuesta ◽  
Carlos Angulo ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sparus Aurata ◽  
Kluyveromyces Lactis ◽  
Gilthead Seabream ◽  
Probiotic Properties

scholarly journals In Vivo Performances, Carcass Traits, and Meat Quality of Pigs Fed Olive Cake Processing Waste

Animals ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 1155 ◽  
Author(s):  
Luigi Liotta ◽  
Vincenzo Chiofalo ◽  
Vittorio Lo Presti ◽  
Biagina Chiofalo
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Average Daily Gain ◽  
Backfat Thickness ◽  
Feed Conversion ◽  
Olive Cake ◽  
Dietary Treatments

The aim of the study was to assess the inclusion of different levels of olive cake in pigs’ diet as a strategy to replace conventional ingredients and to improve meat quality traits. Seventy-two Pietrain pigs, during the growing–finishing period (50–120 kg BW), were fed with three dietary treatments that contained or did not contain olive cake: 0% (Ctrl), 5% (Low), and 10% (High). The trial lasted 90 days. Weekly, individual body weight (BW) and feed intake (FI) were recorded to calculate average daily gain (ADG) and feed conversion ratio (FCR). At slaughter, the dressing percentage was calculated and carcass weight and backfat thickness were measured. On a section of Longissimus thoracis muscle (LT), pH, color, chemical, and fatty acid composition were determined. Fatty acid profile was also determined in backfat. The statistical model included the effects of diet (Ctrl, Low, and High). The inclusion of 5% of olive cake in the diet improved significantly (p < 0.05) BW and FCR. Both levels of inclusion (5% and 10%) significantly reduced (p < 0.05) backfat thickness and intramuscular fat and modified their fatty acid composition, increasing (p < 0.05) the concentration of MUFA and PUFA and improving (p < 0.05) quality indices. Results suggest that olive cake did not negatively affect the productive performances.

scholarly journals Crambe tataria sebeók seeds and plants grown in vitro and in vivo fatty acid composition comparison

10.5219/646 ◽  
2016 ◽  
Vol 10 (1) ◽  
Author(s):  
Nadia Oleksandrivna Pushkarova ◽  
Maria Sergiivna Kalista ◽  
Maxim Andriyovich Kharkhota ◽  
Dzhamal Rakhmetov ◽  
Mukola Viktorovich Kuchuk
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition

Selectivity in Modification of the Fatty Acid Composition of Normal Mouse Tissues and Membranes in vivo

1983 ◽  
Vol 27 (4) ◽  
pp. 268-277 ◽  
Author(s):  
Patrick Burns ◽  
Jay A. Rosenberger ◽  
Diana G. Luttenegger
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Normal Mouse ◽  
Mouse Tissues
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