Effect of lipid content of diet on cholesterol content and cholesterogenic enzymes of European eel liver

Lipids ◽  
1993 ◽  
Vol 28 (10) ◽  
pp. 913-916 ◽  
Author(s):  
C. Burgos ◽  
M. F. Zafra ◽  
M. Castillo ◽  
E. Garcia-Peregrin
Keyword(s):  
Lipid Content ◽  
Cholesterol Content ◽  
European Eel

scholarly journals A complete check-up of European eel after eight years of restocking in an upland river: Trends in growth, lipid content, sex ratio and health status

2021 ◽  
pp. 151020
Author(s):  
Billy Nzau Matondo ◽  
Natacha Delrez ◽  
Agnès Bardonnet ◽  
Alain Vanderplasschen ◽  
Célia Joaquim-Justo ◽  
...  
Keyword(s):  
Health Status ◽  
Sex Ratio ◽  
Lipid Content ◽  
European Eel

Evaluation of Angus, Charolais, and Hereford as terminal sire breeds on Hereford and first-cross cows. III. Meat quality of progeny

1998 ◽  
Vol 49 (6) ◽  
pp. 1009 ◽  
Author(s):  
H. Hearnshaw ◽  
P. F. Arthur ◽  
W. R. Shorthose ◽  
A. J. Sinclair ◽  
D. Johnston ◽  
...  
Keyword(s):  
Meat Quality ◽  
Lipid Content ◽  
Bos Indicus ◽  
Subcutaneous Fat ◽  
Cholesterol Content ◽  
Peak Force ◽  
Taste Panel ◽  
Overall Acceptability ◽  
Meat Samples ◽  
Sire Breed

Carcasses of 435 Angus, Charolais, and Hereford sired progeny out of straightbred Hereford (H × H), and first-cross Brahman × Hereford (B × H), Simmental × Hereford (S × H) and Friesian × Hereford (F × H) dams, were evaluated for meat quality traits. The cattle had been raised and slaughtered for the vealer (both sexes), yearling domestic (both sexes), or the heavy export steer market. Meat samples from the M. longissimus (LD, striploin) and the M. semitendinosis (ST, eyeround) were evaluated for colour, cooking loss, sarcomere length, shear force parameters, instron compression values, lipid content (LD only), cholesterol content (LD, vealers only), and taste panel assessment (LD only). The effects of sire breed and dam breed were small and were significant for only a few traits. The use of either hot carcass weight or pH of meat as a covariate reduced the differences further but did not change sire breed or dam breed rankings. Meat from B × H progeny, which had 25% Bos indicus (Brahman) breeding, was as tender as that from progeny of the other dam breeds, which had no Bos indicus breeding. Striploins from vealer carcasses were more tender and had less fat (mean peak force, 3·8 kg; mean lipid in lean steak, 3·8 g/100 g) than those from yearling domestic carcasses (mean peak force, 4·1 kg; mean lipid in lean steak, 5· 0 g/100 g) which in turn were more tender than those from heavy export steer carcasses (mean peak force, 4·9 kg; mean lipid in lean steak, 6·3 g/100 g). From the total responses of the taste panel, 65% rated vealer striploins of good or excellent overall acceptability, compared with 29% for heavy export steer meat. Trimming subcutaneous fat from striploin steaks of vealers reduced lipid content and cholesterol content by 85% and 32% to 3·8 g/100 g and 55 mg/100 g, respectively.

scholarly journals Changes in sperm quality and lipid composition during cryopreservation of boar semen

Reproduction ◽  
2001 ◽  
pp. 395-401 ◽  
Author(s):  
S Cerolini ◽  
A Maldjian ◽  
F Pizzi ◽  
TM Gliozzi
Keyword(s):  
Lipid Content ◽  
Free Cholesterol ◽  
Sperm Quality ◽  
Cholesterol Content ◽  
Sperm Viability ◽  
Freezing And Thawing ◽  
Motile Cells ◽  
Boar Semen ◽  
Thawing Procedure ◽  
Fresh Semen

The effect of cryopreservation on boar sperm viability, motility, lipid content and antioxidant enzymatic activities was studied. Three classes of semen were determined according to a cluster analysis on the basis of the proportion of live and dead cells after freezing and thawing. The classes identified were: high (H, n = 4), average (A, n = 12) and low (L, n = 3) viability. The concentration of sperm cells decreased from class H to A to L. Fresh semen samples with higher viability and a higher proportion of motile cells also maintained better quality after the freezing and thawing procedure. Sperm viability and motility in both fresh and thawed samples were similar in classes H and A, while significantly lower values were measured in class L. The relative decrease in sperm viability and motility after cryopreservation increased from class H to A to L. The lipid content of spermatozoa (micrograms per 10(9) cells) increased significantly after freezing and thawing in classes H and A but not in class L. This result indicated that active sperm lipid metabolism might be responsible for the increase in lipid content. Phospholipid and triacylglycerol contents increased whereas free cholesterol content decreased after thawing. The fatty acid composition of fresh spermatozoa was similar in all three classes. The proportion of polyunsaturated fatty acids decreased significantly after freezing and thawing, indicating contamination from the diluent or peroxidation. After freezing and thawing, superoxide dismutase activity in spermatozoa was significantly higher in class L than in classes H and A, which did not differ from each other.

scholarly journals Morphologies and Structure of Brain Lipid Membrane Dispersions

2021 ◽  
Vol 9 ◽  
Author(s):  
Viveka Alfredsson ◽  
Pierandrea Lo Nostro ◽  
Barry Ninham ◽  
Tommy Nylander
Keyword(s):  
Lipid Content ◽  
Salt Solution ◽  
Lipid Membrane ◽  
Structural Parameters ◽  
Cholesterol Content ◽  
Lamellar Phase ◽  
Brain Lipid ◽  
Solution Composition ◽  
Brain Lipids ◽  
Multilamellar Vesicles

This study aims to explore the variety of previously unknown morphologies that brain lipids form in aqueous solutions. We study how these structures are dependent on cholesterol content, salt solution composition, and temperature. For this purpose, dispersions of porcine sphingomyelin with varying amounts of cholesterol as well as dispersions of porcine brain lipid extracts were investigated. We used cryo-TEM to investigate the dispersions at high-salt solution content together with small-angle (SAXD) and wide-angle X-ray diffraction (WAXD) and differential scanning calorimetry (DSC) for dispersions in the corresponding salt solution at high lipid content. Sphingomyelin forms multilamellar vesicles in large excess of aqueous salt solution. These vesicles appear as double rippled bilayers in the images and as split Bragg peaks in SAXD together with a very distinct lamellar phase pattern. These features disappear with increasing temperature, and addition of cholesterol as the WAXD data shows that the peak corresponding to the chain crystallinity disappears. The dispersions of sphingomyelin at high cholesterol content form large vesicular type of structures with smooth bilayers. The repeat distance of the lamellar phase depends on temperature, salt solution composition, and slightly with cholesterol content. The brain lipid extracts form large multilamellar vesicles often attached to assemblies of higher electron density. We think that this is probably an example of supra self-assembly with a multiple-layered vesicle surrounding an interior cubic microphase. This is challenging to resolve. DSC shows the presence of different kinds of water bound to the lipid aggregates as a function of the lipid content. Comparison with the effect of lithium, sodium, and calcium salts on the structural parameters of the sphingomyelin and the morphologies of brain lipid extract morphologies demonstrate that lithium has remarkable effects also at low content.

Cholesterol Content in Meat of Some Poultry and Fish Species As Influenced by Live Weight and Total Lipid Content

2003 ◽  
Vol 51 (26) ◽  
pp. 7692-7697 ◽  
Author(s):  
T. Komprda ◽  
J. Zelenka ◽  
E. Fajmonová ◽  
P. Bakaj ◽  
P. Pechová
Keyword(s):  
Fish Species ◽  
Total Lipid ◽  
Lipid Content ◽  
Live Weight ◽  
Total Lipid Content ◽  
Cholesterol Content

scholarly journals The Effect of L-Glutamine on Basal Albumen and Yolk Indices and Albumen Amino Acids Composition

Animals ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 3556
Author(s):  
Ewa Tomaszewska ◽  
Anna Arczewska-Włosek ◽  
Artur Burmańczuk ◽  
Renata Pyz-Łukasik ◽  
Janine Donaldson ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Lipid Content ◽  
Egg Quality ◽  
Egg Yolk ◽  
Experimental Period ◽  
Cholesterol Content ◽  
Amino Acid Profile ◽  
Amino Acids Composition ◽  
Yolk Cholesterol

The current study tested the hypothesis that 1.0% dietary inclusion of L-glutamine (Gln), an non-essential amino acid that influences protein synthesis, can improve internal egg quality, including amino acids profile. Thirty-week-old Bovans Brown laying hens in their middle laying period were assigned to one of the two experimental groups (12 replicate cages, 2 hens/cage) with Gln in the form of alpha-ketoglutarate (10 g/kg) or without Gln inclusion. The experimental period lasted for 30 wks, from the 31st to the 60th week of age of hens, when eggs were collected and selected egg quality indices were determined. Gln supplementation had no effect on albumen and egg yolk share, albumen and yolk basal indices and composition, including yolk cholesterol content. However, Gln decreased the lipid content of the egg albumen (p < 0.001), and influenced albumen amino acid profile, increasing content of asparagine (p < 0.05), phenylalanine (p < 0.05), proline (p < 0.001), tryptophan (p < 0.01), and tyrosine (p < 0.05). In conclusion, the study shows a potential role of Gln supplementation for enhancing nutritional values of eggs by lower lipid content and higher amino acid profile.

scholarly journals TEORES DE MACRONUTRIENTES E DE COLESTEROL EM DIFERENTES TIPOS DE OVOS

2002 ◽  
Vol 20 (1) ◽  
Author(s):  
MIRIAN SALVADOR ◽  
PATRICIA DALLA SANTA
Keyword(s):  
Lipid Content ◽  
Statistical Difference ◽  
Cholesterol Content ◽  
Omega 3 ◽  
Significant Statistical Difference ◽  
Different Types ◽  
Low Cholesterol

Avaliou-se o teor de macronutrientes e de colesterol em ovos vermelhos de galinhas de granja e caipiras, ovos brancos de galinhas de granja, ovos brancos enriquecidos com PUFA ômega-3, ovos brancos com teor reduzido de colesterol e ovos de codorna. Os resultados mostraram que não houve diferença estatística significativa entre o conteúdo de proteínas e de colesterol dos ovos analisados. Os ovos de codorna apresentaram o maior teor de lipídios entre as amostras ensaiadas. MACRONUTRIENTS AND CHOLESTEROL CONTENT IN DIFFERENT TYPES OF EGGS Abstract The macronutrients and cholesterol content were evaluated in red and white eggs, eggs enriched with PUFA s-3; white eggs with low cholesterol content and quails eggs. The results showed that there wasn´t any significant statistical difference between protein and cholesterol content of the analysed eggs. The quails eggs demonstred higher lipid content of the evaluated samples.

scholarly journals Trophic Ecology of the European Eel (Anguilla anguilla) across Different Salinity Habitats Inferred from Fatty Acid and Stable Isotope Analysis

2021 ◽  
Author(s):  
Camilla Parzanini ◽  
Michael T Arts ◽  
Michael Power ◽  
Mehis Rohtla ◽  
Anne Berit Skiftesvik ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Stable Isotope ◽  
Lipid Content ◽  
Biochemical Composition ◽  
Trophic Ecology ◽  
Isotope Analysis ◽  
Anguilla Anguilla ◽  
Isotope Ratios ◽  
Stable Isotope Ratios ◽  
European Eel

We combined fatty acid (FA) and stable isotope (SI) analyses to investigate the trophic ecology of different stages of European eels (Anguilla anguilla) across sea (SW), brackish (BW), and freshwater (FW) habitats. Salinity was the main driver of differences in the biochemical composition, and the greatest variation occurred between SW and FW eels. SW eels had a higher content of the FA indicator of carnivory, as well as the highest stable isotope ratios (C, N). In contrast, FW eels exhibited the highest lipid content and omega-6 polyunsaturated FA, but the lowest stable isotope ratios, suggesting major dietary differences between the eels in these two habitats. While the biochemical composition of BW eels was closer to those of SW eels, BW eels had the largest SI range, indicating higher dietary plasticity. FW individuals had better overall condition compared to SW eels. Independent of habitat, larger individuals were in the best condition, and had higher lipid content and monounsaturated FA. These findings suggest a biological advantage for eels to maintain a catadromous life-history strategy.

scholarly journals CHANGES IN LIPID CONTENT OF SERUM AND OF LIVER FOLLOWING BILATERAL RENAL ABLATION OR URETERAL LIGATION

1943 ◽  
Vol 77 (5) ◽  
pp. 473-486 ◽  
Author(s):  
A. W. Winkler ◽  
S. H. Durlacher ◽  
H. E. Hoff ◽  
E. B. Man
Keyword(s):  
Fatty Acids ◽  
Lipid Content ◽  
Serum Lipids ◽  
Cholesterol Content ◽  
Progressive Increase ◽  
Bilateral Nephrectomy ◽  
Significant Elevation ◽  
Glucose Administration ◽  
Renal Ablation ◽  
Total Fatty Acids

1. In the dog and monkey bilateral nephrectomy or ureteral ligation results in a marked, progressive increase of total fatty acids, of free and esterified cholesterol, of phospholipid, and of free fat of serum. 2. No such changes follow unilateral nephrectomy, splenectomy, or fasting. 3. The increase after bilateral nephrectomy is not inhibited by glucose administration. 4. A marked increase of the phospholipid and a less significant elevation in cholesterol content of the liver accompanies this increase of serum lipids after bilateral nephrectomy.

Feeding Habitat and Silvering Stage Affect Lipid Content and Fatty Acid Composition of European Eel Anguilla anguilla Tissues

2021 ◽  
Author(s):  
Camilla Parzanini ◽  
Michael T. Arts ◽  
Mehis Rohtla ◽  
Janet Koprivnikar ◽  
Michael Power ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Lipid Content ◽  
Anguilla Anguilla ◽  
European Eel ◽  
Feeding Habitat
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