A comparison of fatty acid profiles and lipolysis during ripening of dry-cured loins obtained from a native pig breed (ChatoMurciano) and from a modern crossbreed pig

2016 ◽  
Vol 56 (11) ◽  
pp. 1928 ◽  
Author(s):  
Luis Tejada ◽  
Eva Salazar ◽  
Adela Abellán ◽  
Begoña Peinado ◽  
Juana Mulero ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Neutral Lipids ◽  
Saturated Fatty Acids ◽  
Lipid Fraction ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Fraction ◽  
Polar Lipids ◽  
Lipid Fractions

The fatty acid composition of neutral lipids (NL), polar lipids (PL) and free fatty acids (FFA) was analysed in dry-cured loins obtained from the native pig breed Chato Murciano (CM) and from a modern crossbreed pig genotype (CG) during the ripening stage (between the 30 and 60 days of processing). Fatty acid concentrations from neutral lipids, polar lipids and free fatty acid fractions were affected by breed. With respect to ripening time, lipolysis was more intense in the CG than in CM product, resulting in a decrease in the concentrations of fatty acids in the NL and PL fractions, accompanied by a corresponding increase in FFA. Results for lipid determination provided evidence that the concentrations of the different groups of fatty acids within the lipid fractions depend on the breed. In order of abundance, the groups of fatty acids in the neutral lipid fraction were monounsaturated fatty acids (MUFA) > saturated fatty acids (SFA) > polyunsaturated fatty acids (PUFA) (59%, 37% and 4% in CM; 58%, 35% and 6% in CG) at 60 days of processing. In the polar lipid fraction, the order was SFA > PUFA > MUFA (44%, 29% and 27% in CM; 42%, 38% and 20% in CG), and in free fatty acid fraction, the order was MUFA > PUFA > SFA (40%, 30%, and 30% in CM; 39%, 32%, and 29% in CG) at 60 days of processing.

scholarly journals Fatty Acids Profiles of Stipe and Blade from the Norwegian Brown Macroalga Laminaria hyperborea, Using Off-Line SPE and GC-MS

2016 ◽  
Author(s):  
Lena Oksdøl Foseid ◽  
Hanne Devle ◽  
Yngve Stenstrøm ◽  
Carl Fredrik Naess-Andresen ◽  
Dag Ekeberg
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Neutral Lipids ◽  
Methyl Esters ◽  
Lipid Fraction ◽  
Environmental Benefits ◽  
Laminaria Hyperborea ◽  
Alpha Linolenic Acid ◽  
Lipid Fractions

A thorough analysis and comparison of the fatty acid profiles of stipe and blade from Laminaria hyperborea, a kelp species found in the northern Atlantic, is presented. Lipids were extracted and fractionated into neutral lipids, free fatty acids and polar lipids, then derivatized to fatty acid methyl esters prior to GC-MS analysis. A total of 42 fatty acids were identified and quantified, including the n-3 fatty acids α-linolenic acid, stearidonic acid and eicosapentaenoic acid. An n-6/n-3 ratio of 0.8:1 was found in blade and 3.5:1 in stipe, respectively. The ratios vary between the lipid fractions within stipe and blade, with the lowest ratio in the polar lipid fraction of blade. The fatty acid amounts are higher in blade than in stipe, and the highest amounts of n-3 fatty acids are found within the neutral lipid fractions. The amounts of polyunsaturated fatty acids are 3.4 times higher in blade than stipe. This study highlights the compositional differences between the lipid fractions of stipe and blade from L. hyperborea. The amount of polyunsaturated fatty acids, compared to saturated- and monounsaturated fatty acids, as well as the n-6/n-3-ratio, is known to influence human health. In the pharmaceutical, food, and feed industries this can be of importance for production and sale of different health products. Additionally, lipids are today among the unused by products of alginate production, exploiting this material for commercial interest should give both economical and environmental benefits.

Changes in the lipid content and fatty acid composition of 2nd-stage juveniles of Globodera rostochiensis after rehydration, exposure to the hatching stimulus and hatch

Parasitology ◽  
1998 ◽  
Vol 116 (2) ◽  
pp. 183-190 ◽  
Author(s):  
R. A. HOLZ ◽  
D. J. WRIGHT ◽  
R. N. PERRY
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Lipid Content ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Fraction ◽  
Acid Fraction

The total lipid content of the dry weight of whole cysts and 2nd-stage juveniles (J2) of Globodera rostochiensis was 17·1% in dry cysts, 20·9% in cysts soaked in distilled water (DW), 20·3% in cysts that had been in potato root diffusate (PRD) for 7 days, 7·3% in cysts that had been in PRD for 28 days and 29·2% for hatched J2. The fatty acid composition of the total lipid did not differ between dry cysts, cysts in DW and cysts in PRD for 7 days. However, major differences in the fatty acid composition of all lipid classes were found between rehydrated cysts in PRD and freshly hatched J2. After hatching, the degree of saturation and the percentage of monounsaturated fatty acids decreased and the percentage of polyunsaturated fatty acids increased considerably, especially in the free fatty acid fraction, where C20[ratio ]1 showed an 8-fold decrease and C20[ratio ]4 a 33-fold increase. There was a difference in the fatty acid composition of cysts in PRD for 7 days and cysts in PRD for 28 days (after most of the J2 had hatched); with increased time in PRD the percentage of polyunsaturated fatty acids increased and the percentage of monounsaturated fatty acids decreased in all lipid classes. Differences in the fatty acid profiles between cysts in PRD for 28 days and hatched J2 were found mainly in the free fatty acid and the non-acidic phospholipid fractions. The free fatty acid fraction of the cysts was dominated by monounsaturated fatty acids (52%), whereas the same fraction of hatched J2 contained large amounts of polyunsaturated fatty acids (60%). These polyunsaturated fatty acids, especially C20[ratio ]4, might play an important part in nematode–plant interactions during infection.

Quality Characteristics of Fresh Meat from Pigs of the Gascon Breed

2004 ◽  
Vol 10 (1) ◽  
pp. 29-34 ◽  
Author(s):  
P. Sans ◽  
M. J. Andrade ◽  
S. Ventanas ◽  
J. Ruiz
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Neutral Lipids ◽  
Biceps Femoris ◽  
Monounsaturated Fatty Acids ◽  
Intramuscular Fat ◽  
Polar Lipids ◽  
Neutral And Polar Lipids

Chemical parameters involved in technological meat quality for dry cured processing of Gascon pigs were studied in longissimus dorsi (LD) and biceps femoris (BF) muscles. Muscles from Gascon pigs showed 2.60 and 2.84% of intramuscular fat content, 23.64 and 22.14% protein content and 1.34 and 4.63mg of myoglobin per gram of muscle (respectively LD and BF). Intramuscular fat (IMF) and myoglobin levels were higher than those reported for commercial pigs, but lower than those previously found in Iberian pigs. A similar situation was detected in the fatty acid composition of neutral and polar lipids of both muscles. Thus, monounsaturated fatty acids (MUFA) in neutral lipids of Gascon pig muscles (LD and BF respectively) were 58.27 and 51.98%, while polyunsaturated fatty acids (PUFA) levels were 5.61 and 14.13% respectively; values similar to those found in Iberian pigs and quite different to usual values in commercial pig breeds. The same trend was found in polar lipids. Both muscles showed a low susceptibility to induced lipid oxidation, in agreement with their fatty acid composition. These results pointed out that meat from pigs of the Gascon breed showed optimal characteristics for dry cured processing.

The effect of long term storage on the lipid reserves and fatty acid composition of cysts and hatched juveniles of Globodera rostochiensis and G. pallida

1998 ◽  
Vol 72 (2) ◽  
pp. 133-141 ◽  
Author(s):  
R.A. Holz ◽  
D.J. Wright ◽  
R.N. Perry
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Neutral Lipid ◽  
Lipid Content ◽  
Neutral Lipids ◽  
Lipid Fraction ◽  
Neutral Lipid Fraction ◽  
Fatty Acid Profiles ◽  
Acidic Phospholipids

AbstractThe lipid composition of three batches of single generation cysts of Globodera rostochiensis, stored dry at 4°C for 1,7 and 13 years, comprised 81%, 74% and 53% neutral lipids, 14%, 18% and 27% non-acidic phospholipids and 5%, 8% and 20% free fatty acids, respectively. Lipids in eggs from two batches of G. pallida cysts, stored for 3 and 7 years, comprised 80% and 67% neutral lipids, 15% and 23% non-acidic phospholipids and 5% and 10% free fatty acids, respectively. All batches contained the same fatty acids which were dominated by C18:l, C20:l and C20:4. The fatty acid profiles of hatched J2 of G. rostochiensis from two batches, stored for 1 and 9 years, differed only in their free fatty acid fractions. Thus, while it is not possible to determine the age of cysts by their fatty acid profile, it may be possible to use the relative amounts of the main lipid classes as an indicator of age. Four batches of hatched J2 of G. pallida were investigated, with sample A hatched during the second week in potato root diffusate, B during week 3, C during week 4 and D during weeks 5 and 6 and stored for 3.5 days (on average) after hatching. Total lipid content was 27.2%, 31.5%, 18.5% and 6.3% of the dry weight for A, B, C and D, respectively. In the neutral lipid fraction of D an increase in C18:l and to a lesser extent C18:2 was observed. In the free fatty acid fraction of sample D, the percentages of C18:l, C18:2 and C18:3 were greater but the percentages of C20:3 and C20:4 were smaller compared with sample C. Fresh early hatched J2 of G. rostochiensis were compared with later hatched and stored (for 13 days on average) individuals for their lipid content and fatty acid composition. The lipid content was 26.1% and 11.4% in fresh and stored J2, respectively. Total lipid consisted of 77% and 70% neutral lipid, 18% and 26% non-acidic phospholipid and 6% and 4% free fatty acid in fresh and stored J2, respectively. In the neutral lipid fraction of stored J2 C18:l, C16:0 and C18:0 increased, whereas C20:4, C20:l and C20:3 decreased. Therefore, both neutral lipid and free fatty acid fractions showed changes in their fatty acid profiles after long delayed hatching and/or storage in both PCN species.

scholarly journals Fatty Acid Profiles of Stipe and Blade from the Norwegian Brown Macroalgae Laminaria hyperborea with Special Reference to Acyl Glycerides, Polar Lipids, and Free Fatty Acids

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Lena Foseid ◽  
Hanne Devle ◽  
Yngve Stenstrøm ◽  
Carl Fredrik Naess-Andresen ◽  
Dag Ekeberg
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Free Fatty Acids ◽  
Neutral Lipids ◽  
Dry Weight ◽  
Polar Lipids ◽  
Fatty Acid Profiles ◽  
Laminaria Hyperborea ◽  
Lipid Fractions

A thorough analysis of the fatty acid profiles of stipe and blade from the kelp species Laminaria hyperborea is presented. Lipid extracts were fractionated into neutral lipids, free fatty acids, and polar lipids, prior to derivatization and GC-MS analysis. A total of 42 fatty acids were identified and quantified, including the n-3 fatty acids α-linolenic acid, stearidonic acid, and eicosapentaenoic acid. The fatty acid amounts are higher in blade than in stipe (7.42 mg/g dry weight and 2.57 mg/g dry weight, resp.). The highest amounts of n-3 fatty acids are found within the neutral lipid fractions with 590.6 ug/g dry weight and 100.9 ug/g dry weight for blade and stipe, respectively. The amounts of polyunsaturated fatty acids are 3.4 times higher in blade than stipe. The blade had the highest PUFA/SFA ratio compared to stipe (1.02 versus 0.76) and the lowest n-6/n-3 ratio (0.8 versus 3.5). This study highlights the compositional differences between the lipid fractions of stipe and blade from L. hyperborea. The amount of polyunsaturated fatty acids compared to saturated- and monounsaturated fatty acids is known to influence human health. In the pharmaceutical, food, and feed industries, this can be of importance for production of different health products.

Liposomal Formulations from Phospholipids of Greek Almond Oil. Properties and Biological Activity

2004 ◽  
Vol 59 (5-6) ◽  
pp. 330-334 ◽  
Author(s):  
Fotini Malisiova ◽  
Sophia Hatziantoniou ◽  
Kostas Dimas ◽  
Dimitrios Kletstas ◽  
Costas Demetzos
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Neutral Lipids ◽  
Saturated Fatty Acids ◽  
Lipid Fraction ◽  
Octadecenoic Acid ◽  
Polar Lipids ◽  
Mature Seed ◽  
Seed Oils ◽  
Total Lipids

The seeds of the almond tree [(Prunus dulcis (Mill.) D. A. Webb. (syn. Prunus amygdalus)] were collected in two different periods of maturity and were studied for their lipid content. The total lipids (TL) were extracted by the Bligh-Dyer method and the lipid classes have been isolated by chromatographic techniques and were analyzed by HPTLC coupled with a flame ionization detector (HPTLC/FID) and GC-MS. The oils were found to be rich in neutral lipids (89.9% and 96.3% of total lipids) and low in polar lipids (10.1% and 3.7% of total lipids) for the immature and mature seed oils, respectively. The neutral lipid fraction consisted mainly of triacylglycerides whereas the polar lipids mainly consisted of phospholipids. GC-MS data showed that the main fatty acid for both oils was 9-octadecenoic acid (oleic acid). The unsaturated fatty acids were found as high as 89.4% and 89.7%, while the percentage of the saturated fatty acids was found 10.6% and 10.3% for the immature and mature seed oils, respectively. Liposomes were prepared from the isolated phospholipids using the thin lipid film methodology, and their physical properties were characterized. Cytotoxicity was found absent when assayed against normal and cancerous cell lines. These new formulations may have future applications for encapsulation and delivery of drugs and cosmetically active ingredients.

Lipid Analysis of Greek Walnut Oil (Juglans regia L.)

2002 ◽  
Vol 57 (1-2) ◽  
pp. 51-56 ◽  
Author(s):  
George Tsamouris ◽  
Sophia Hatziantoniou ◽  
Costas Demetzos
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Lipid Analysis ◽  
Neutral Lipids ◽  
Juglans Regia ◽  
Saturated Fatty Acids ◽  
Lipid Fraction ◽  
Polar Lipids ◽  
Total Lipids ◽  
Walnut Oil

The walnut oil (Juglans regia L.) total lipids (TL) were extracted by the Bligh-Dyer method and the lipid classes have been isolated by chromatographic techniques and they were analyzed by high performance thin layer chromatography (HPTLC) /FID and GC-MS. The oil was found to be rich in neutral lipids (96.9% of total lipids) and low in polar lipids (3.1% of total lipids). The neutral lipid fraction consisted mainly of triacylglycerides whereas the polar lipids mainly consisted of sphingolipids. GC-MS data showed that the main fatty acid was linoleic acid. Unsaturated fatty acids were found as high as 85%, while the percentage of the saturated fatty acids was found 15%. Two types of liposomes were prepared from the isolated walnut oil phospholipids and characterized as new formulations. These formulations may have future applications for encapsulation and delivery of drugs and cosmetic active ingredients.

scholarly journals Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

2020 ◽  
Vol 50 (1) ◽  
pp. 47-54
Author(s):  
I De Gasperín ◽  
J.G. Vicente ◽  
J.M. Pinos-Rodríguez ◽  
F Montiel ◽  
R Loeza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Polyunsaturated Fat ◽  
Pork Lard ◽  
Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

Genetic variation in fatty acid composition of subcutaneous fat in cattle

2013 ◽  
Vol 53 (2) ◽  
pp. 129 ◽  
Author(s):  
M. J. Kelly ◽  
R. K. Tume ◽  
S. Newman ◽  
J. M. Thompson
Keyword(s):  
Fatty Acids ◽  
Genetic Variation ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Genetic Correlations ◽  
Subcutaneous Fat ◽  
Monounsaturated Fatty Acids ◽  
Selection For

Genetic parameters were estimated for fatty acid composition of subcutaneous beef fat of 1573 animals which were the progeny of 157 sires across seven breeds grown out on pasture and then finished on either grain or grass in northern New South Wales or in central Queensland. There was genetic variation in individual fatty acids with estimates of heritability for the proportions of C14 : 0, C14 : 1c9, C16 : 0, C16 : 1c9, C18 : 0 and C18 : 1c9 fatty acids in subcutaneous beef fat of the order of 0.4 or above. Also substantial correlations between some fatty acids were observed. Genetic correlations between fatty acids and fat depth at the P8 site suggested that much of the genetic variation in fatty acid composition was related to changes in fatness. Selection for decreased fatness resulted in decreased proportions of C18 : 1c9 with concomitant increases in C18 : 0, C14 : 0 and C16 : 0. This suggested that selection for decreased fatness at a given weight will result in a decrease in the proportions of monounsaturated fatty acids in the subcutaneous fat in the carcass with a corresponding increase in the proportions of saturated fatty acids.

scholarly journals Study on the Profile of Fatty Acids of Broiler Chicken Raised and Slaughtered in Industrial System

2019 ◽  
Vol 70 (11) ◽  
pp. 4089-4094
Author(s):  
Marius Mihai Ciobanu ◽  
Paul Corneliu Boisteanu ◽  
Daniel Simeanu ◽  
Alina Narcisa Postolache ◽  
Roxana Lazar ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Industrial System ◽  
Nutritional Indices ◽  
Total Lipids ◽  
Different Levels

Fatty acid profile and the related nutritional indices of the breast, thigh and drumstick muscles were studied at three farms, suppliers of ROSS 308 line of broilers, slaughtered at the age of 42 days. The proximate chemical composition of the commercial slaughter cuts revealed contents between 16.26�22.78% for proteins and 1.80�7.45% for total lipids, the breast having the highest protein and ash content and lowest values for fat and moisture. The obtained values were mainly affected by region (P[0.001). Meat fatty acid profile was affected (P[0.001) by commercial slaughter regions (CSR) and by the interactions between CSR and supplier farms (Farm A, B, and C) at different levels. The obvious findings highlighted that Farm B supplied broilers with a delivered higher content of beneficial fatty acids (LA, LNA, AA, EPA, and DHA) in breasts and drumstick, while for thigh, Farm C had the best results. The content of total saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (MUFAs) had the highest level in the thigh (P[0.001).

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