Fatty acid composition of Pacific walrus skin and blubber fats

1979 ◽  
Vol 57 (6) ◽  
pp. 1249-1255 ◽  
Author(s):  
George C. West ◽  
John J. Burns ◽  
Marilyn Modafferi
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Chukchi Sea ◽  
Pacific Walrus ◽  
Baleen Whales ◽  
Odobenus Rosmarus Divergens ◽  
The One ◽  
Chain Lengths ◽  
The Bering Sea

The fatty acid composition of skin and blubber lipids was analyzed from four apparently healthy adult Pacific walrus (Odobenus rosmarus divergens) taken in the Bering Sea and one moribund walrus from the vicinity of Barrow in the northern Chukchi Sea. All specimens had similar fatty acid complements; 13 fatty acids predominated ranging from chain lengths of 14 to 22 carbons with zero to six double bonds. There were no major differences between males and females nor between the one lactating and the nonlactating female. There were specific differences from inner blubber to outer blubber and skin and between the four healthy and one moribund animal. Double-bond indices (indicating degree of unsaturation) were relatively high in all samples, which reflects the large amount of long-chain polyunsaturated acids in the skin and blubber lipids. Inner blubber lipids were more highly unsaturated than outer blubber or skin lipids similar to the patterns observed in baleen whales. Melting points of blubber lipid ranged from 2.2 to −6.8 °C for some components; all components melted below 21.5 °C. Fatty acid composition of hind flipper tissues did not differ significantly from those in the trunk skin and blubber.

Fatty acid composition of blubber from the four species of Bering Sea phocid seals

1979 ◽  
Vol 57 (1) ◽  
pp. 189-195 ◽  
Author(s):  
George C. West ◽  
John J. Burns ◽  
Marilyn Modafferi
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Bering Sea ◽  
Cold Water ◽  
Ringed Seal ◽  
Interspecific Differences ◽  
Phocid Seals ◽  
Chain Lengths ◽  
The Bering Sea

The fatty acid composition of blubber lipid was analyzed from one example of both sexes of the four species of phocid seals inhabiting the Bering Sea: spotted seal (Phoca vitulina largha), ringed seal (P. hispida), ribbon seal (P. fasciata), and bearded seal (Erignathus barbatus). All specimens had similar fatty acid complements (10 fatty acids predominated, ranging from chain lengths of 14 to 22 carbons with zero lo six double bonds) although there were specific differences among species and between sexes. The greatest interspecific differences in blubber fatty acid composition occurred in the ringed seal and may have been due to diet.Double-bond indices (indicating degree of unsaturation) were high in all samples and higher than those calculated for Atlantic or southern hemisphere seals. Melting points of the blubber lipid ranged from −2 to −8 °C for some components; all components melted below 15 °C correlating with expected peripheral blubber temperatures of seals in cold water of the Bering Sea.

scholarly journals Sensori dan Karakteristik Asam Lemak Daging Itik Cihateup, Alabio dan Silangannya (Sensory and Fatty Acids Characteristics of Cihateup Duck Meats, Alabio and Cross-bred)

2015 ◽  
Vol 5 (1) ◽  
pp. 17-25
Author(s):  
Fitriani Eka Puji Lestari ◽  
Jakaria Jakaria ◽  
Rukmiasih Rukmiasih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Odor Intensity ◽  
Metabolic Energy ◽  
Composition Analysis ◽  
Commercial Feed ◽  
The One ◽  
Fatty Acid Composition Analysis

The purpose of this study was to evaluate the off odor in the meat of Alabio, Cihateup and cross-bred of both on the second generation. There were 36 ducks consisting 8 Cihateup Ducks, 9 alabio ducks and 19 cross-bred ducks. These ducks were reared for 10 weeks and fed by commercial feed containing 21-23% protein and 2900-3000 kcal/kg metabolic energy as much as 125 g/head/day. Ducks were put in colonies in box sized 1m x1 m. The off odor intensity, degree of liking and fatty acid composition of chest and thighs meat from Cihateup Duck, Alabio Duck and their crossbreeding were determined. Therefore, off odor intensity was analyzed using the rating intensity. Degree of liking was performed by hedonic ratio fatty acid composition analysis which was conducted by Gas Chromatography (GC). The off odor intensity of commercial meet of Alabio, Cihateup and their crossbreeding were not significantly different. Degree of aroma liking among Alabio, Cihateup and their crossbreeding meat was significantly different in breast commercial cutting where their cross breeding meat had the highest degree of liking. Ratio of unsaturated fatty acid to saturated fatty acid of meat from crossbreeding duck was lower than the one from the ancestor.Keyword: sensory, duck meat, Alabio, Cihateup, cross-breed

Preferential inhibition of phosphatidyl ethanolamine synthesis in E. coli by alcohols

1977 ◽  
Vol 23 (6) ◽  
pp. 779-789 ◽  
Author(s):  
L. O. Ingram
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Phosphatidyl Ethanolamine ◽  
Phosphatidyl Serine ◽  
Total Fatty Acid Composition ◽  
E Coli ◽  
Phospholipid Classes ◽  
Induced Changes ◽  
Chain Lengths

Growth of E. coli in the presence of alcohols of chain lengths 1 through 8 results in an increase in the relative abundance of phosphatidyl glycerol. This results primarily from the preferential inhibition of phosphatidyl ethanolamine synthesis. This inhibition appears to be unrelated to membrane fluidity or to changes in fatty acid composition caused by alcohols. Alcohol-induced changes in total fatty acid composition are reflected in all phospholipid classes. Phosphatidyl serine synthetase is proposed as the most likely site for the effects of alcohols on phospholipid synthesis.

Fatty acid composition of the meat and fat of the one-humped camel (camelus dromedarius)

Meat Science ◽  
1994 ◽  
Vol 37 (1) ◽  
pp. 149-155 ◽  
Author(s):  
Tarik N. Rawdah ◽  
M. Zamil El-Faer ◽  
Sherif A. Koreish
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Camelus Dromedarius ◽  
The One

LIPIDS OF THE FIN WHALE (BALAENOPTERA PHYSALUS) FROM NORTH ATLANTIC WATERS: I. FATTY ACID COMPOSITION OF WHOLE BLUBBER AND BLUBBER SECTIONS

1965 ◽  
Vol 43 (9) ◽  
pp. 1513-1520 ◽  
Author(s):  
R. G. Ackman ◽  
C. A. Eaton ◽  
P. M. Jangaard
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
North Atlantic ◽  
Gas Liquid Chromatography ◽  
Balaenoptera Physalus ◽  
Insulating Layer ◽  
Baleen Whales ◽  
Fin Whale ◽  
Composition Pattern

Oils from sectioned blubber, whole blubber oils, and commercial oils from the fin whale (Balaenoptera physalus) taken in Nova Scotia waters have been examined. The general properties include much lower iodine values (105–117) than those commonly reported for North Atlantic (Arctic) baleen whales. The fatty acid composition pattern has been determined by gas–liquid chromatography and varies systematically with the type of acid across the blubber section, the inner section having the highest iodine value. The roles of the blubber in physiological functions other than as an insulating layer are discussed in terms of fatty acid composition.

Fatty Acid Composition of Olive Oil by Urea Fractionation and Gas-Liquid Chromatography

1965 ◽  
Vol 48 (6) ◽  
pp. 1191-1202
Author(s):  
J L Iverson ◽  
J Eisner ◽  
D Firestone
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Gas Liquid Chromatography ◽  
Entire Series ◽  
Olive Oils ◽  
Chain Lengths

Abstract The fatty acid composition of California and imported (France, Greece, Italy, Spain, and Tunisia) olive oils is reported. The entire series of fatty acids of odd and even chain lengths from C12 to C28 is present as well as the even chain length monounsaturates from C16 to C22. Branched (iso and/or anteiso) C18 and C22 to C30 acids were tentatively identified in certain olive oils. Tunisian olive oil is characteristically high in palmitic acid (17%) and low in oleic acid (57%) compared with the levels of palmitic acid (12%) and oleic acid (72%) in the other olive oils.

Platelet Aggregation in Finnish Men and Its Relation to Fatty Acids in Platelets, Plasma and Adipose Tissue

1985 ◽  
Vol 54 (03) ◽  
pp. 563-569 ◽  
Author(s):  
M K Salo ◽  
E Vartiainen ◽  
P Puska ◽  
T Nikkari
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Free Living ◽  
Ω3 Fatty Acids ◽  
Induced Aggregation

SummaryPlatelet aggregation and its relation to fatty acid composition of platelets, plasma and adipose tissue was determined in 196 randomly selected, free-living, 40-49-year-old men in two regions of Finland (east and southwest) with a nearly twofold difference in the IHD rate.There were no significant east-southwest differences in platelet aggregation induced with ADP, thrombin or epinephrine. ADP-induced platelet secondary aggregation showed significant negative associations with all C20-C22 ω3-fatty acids in platelets (r = -0.26 - -0.40) and with the platelet 20: 5ω3/20: 4ω 6 and ω3/ ω6 ratios, but significant positive correlations with the contents of 18:2 in adipose tissue (r = 0.20) and plasma triglycerides (TG) (r = 0.29). Epinephrine-induced aggregation correlated negatively with 20: 5ω 3 in plasma cholesteryl esters (CE) (r = -0.23) and TG (r = -0.29), and positively with the total percentage of saturated fatty acids in platelets (r = 0.33), but had no significant correlations with any of the ω6-fatty acids. Thrombin-induced aggregation correlated negatively with the ω3/6ω ratio in adipose tissue (r = -0.25) and the 20: 3ω6/20: 4ω 6 ratio in plasma CE (r = -0.27) and free fatty acids (FFA) (r = -0.23), and positively with adipose tissue 18:2 (r = 0.23) and 20:4ω6 (r = 0.22) in plasma phospholipids (PL).The percentages of prostanoid precursors in platelet lipids, i. e. 20: 3ω 6, 20: 4ω 6 and 20 :5ω 3, correlated best with the same fatty acids in plasma CE (r = 0.32 - 0.77) and PL (r = 0.28 - 0.74). Platelet 20: 5ω 3 had highly significant negative correlations with the percentage of 18:2 in adipose tissue and all plasma lipid fractions (r = -0.35 - -0.44).These results suggest that, among a free-living population, relatively small changes in the fatty acid composition of plasma and platelets may be reflected in significant differences in platelet aggregation, and that an increase in linoleate-rich vegetable fat in the diet may not affect platelet function favourably unless it is accompanied by an adequate supply of ω3 fatty acids.

Health Benefits of Pumpkin Seed and Nutrition Profile of 35 Pumpkin Accessions

EDIS ◽  
2017 ◽  
Vol 2017 (6) ◽  
Author(s):  
Geoffrey M. Meru ◽  
Yuqing Fu ◽  
Dayana Leyva ◽  
Paul Sarnoski ◽  
Yavuz Yagiz
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Health Benefits ◽  
Pumpkin Seed ◽  
Production Practices

This article aims to summise production and nutrition aspects of pumpkin seed. Specifically, it focuses on health benefits of the seeds, production practices and provides data on the oil, protein and fatty acid composition of 35 pumpkin accessions.  

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