scholarly journals The influence of supplement feed preparation on the fatty acid composition of carp and Chironomidae larvae in a semi-intensive production system

2013 ◽  
Vol 65 (4) ◽  
pp. 1387-1396 ◽  
Author(s):  
Ivana Zivic ◽  
Dejana Trbovic ◽  
M. Zivic ◽  
Katarina Bjelanovic ◽  
Z.S. Markovic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Chironomidae Larvae ◽  
Pelleted Feed ◽  
Extruded Feed ◽  
L1 And L2

In order to examine how extruded and pelleted feed affects the fatty acid composition of carp meat and Chironomidae larvae, two-month-old carp specimens were set in two fishponds (L1 and L2). The fatty acid composition of extruded and pelleted feed is characterized by a significantly higher content of ?-3 fatty acids and higher ?-3 to ?-6 fatty acids ratio (?-3/?-6) in extruded (11.34?0.12% and 0.315?0.005, respectively) compared to pelleted feed (7.72?0.08%, 0.180?0.001, respectively). The fatty acid composition of carp meat is characterized by higher ?-3 fatty acid content and ?-3/?-6 in carp fed with extruded feed (L1, 6.98?0.53% and 0.295?0.022, respectively) compared to carp fed with extruded feed (L2, 5.46?0.07% and 0.232?0.009, respectively). Chironomidae larvae from the fishpond L2 had significantly higher ?-3 fatty acid content (8.22?0.89%), and therefore higher ?-3/?-6 (0.81?0.09) in comparison to Chironomidae from the L1 fishpond where these parameters were 4.48?0.06% and 0.21?0.01, respectively.

scholarly journals Fatty acid content in fish gastronomy

2020 ◽  
Vol 11 (213) ◽  
pp. 73-77
Author(s):  
Olga Timofeeva ◽  
◽  
Lyudmila Belysheva ◽  
Irina Avsyankina ◽  
Olga Likhoshva
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Network Data ◽  
Trade Network

Based on the analysis of the fatty acid composition of fish gastronomy, presented in the Minsk trade network, data on the content of saturated, monounsaturated and ω-3 and ω-6 polyunsaturated fatty acids and their ratio were obtained.

Growth performance, carcass quality, meat quality and fatty acid composition of pigs fed diets

2003 ◽  
Vol 83 (1) ◽  
pp. 45-52
Author(s):  
T. A. Van Lunen ◽  
D. Hurnik ◽  
V. Jebelian
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Feed Consumption ◽  
Carcass Quality ◽  
Inclusion Rate

Two hundred gilts and 200 barrows, housed within sex in pens of 25, were randomly allotted to two replications of four dietary treatments to determine the effects of incorporating 30, 20, 10 or 0% extruded soybeans (ESB), displacing a commercial protein supplement, in barley-based grower and finisher diets for pigs. Growth, feed intake and carcass quality of the pigs, and meat quality and fatty acid composition of the pork from a random subset of the pigs on test were determined. No sex × diet interactions were observed. ESB inclusion rate had no effect on growth rate; however, per-pen feed consumption decreased numerically with increasing ESB resulting in an improvement in feed efficiency. The 30% ESB inclusion rate increased carcass fat content (P < 0.05) compared with the control, whereas lean content was unaffected. Meat colour and marbling score were similar across all treatments whereas fat and lean firmness was reduced by the 30% ESB inclusion rate (P < 0.05) compared with all other treatments. Increasing ESB in the diet altered the fatty acid content of the pork by decreasing the amount of short-chain saturated and monounsaturated fatty acids and increasing the amount of long-chain polyunsaturated fatty acids (PUFA). The results of this study indicate that ESB can be used as the sole source of supplemental protein in barley-based diets for pigs with no detrimental effects on performance and minimal negative effects on carcass and meat quality. Alteration of fatty acid content of pork from feeding ESB has both positive and negative implications for consumer acceptance by increasing PUFA content while concomitantly increasing the risk of premature oxidation. Key words: Extruded soybeans, pigs, pork, growth, fatty acids, meat quality

Effect of double-muscling in Belgian Blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids

2001 ◽  
Vol 73 (2) ◽  
pp. 253-260 ◽  
Author(s):  
K. Raes ◽  
S. de Smet ◽  
D. Demeyer
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Total Fatty Acid Content ◽  
Total Fatty Acids

AbstractThe effect of double-muscling (DM) genotype (double-muscling, mh/mh; heterozygous, mh/+; normal, +/+) of Belgian Blue (BB) young bulls on the intramuscular fatty acid composition, in particular conjugated linoleic acid (CLA) and polyunsaturated fatty acids (PUFA) was examined in five different muscles. The relative fatty acid composition showed only minor differences between muscles within genotypes. However, the DM genotype had a large effect on both the intramuscular total fatty acid content and on the relative fatty acid composition. Across muscles, the mh/mh animals had a lower total fatty acid content compared with the +/+animals (907 v: 2656 mg/100 g muscle;P< 0·01) and a higher PUFA proportion in total fatty acids (27·5 v 11·3 g/100 g total fatty acids;P< 0001), resulting in a higher PUFA/saturated fatty acid ratio (0·55 v 0·18;P< 0·01) and a lower n-6/n-3 ratio (5·34 v. 6·17;P< 0·01). The heterozygous genotype was intermediate between the two homozygous genotypes. The relative CLA content was similar in the mh/mh and +/+ genotypes and approximated 0·4 to 0·5 g/100 g total fatty acids. From the data it is further suggested that differences in the metabolism of the n-3 and n-6 fatty acids could exist between DM genotypes.

scholarly journals Susceptibility to peroxidation and fatty acid composition of fresh boar semen obtained from different hog farms

2012 ◽  
Vol 23 (1) ◽  
pp. 8
Author(s):  
M. Marmunti ◽  
A. M. Gutiérrez ◽  
M. Gavazza ◽  
S. Williams ◽  
A. Palacios
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Light Emission ◽  
Fatty Acid Content ◽  
Boar Semen ◽  
Dependent Samples

<p>Objectives of this study were to determine the fatty acid composition and to analyze the sensitivity to lipid peroxidation of different boar fresh semen samples from two herds, H1 and H2. Lipid peroxidation was evaluated using chemilu­minescence (cpm/mg of protein) and fatty acid profile by means of gas chromatography. The saturated fatty acid content found in the analyzed spermatozoa was approximately 43% in H1 and 33% in H2, whereas the total unsaturated fatty acid content was 47% in H1 and 59% in H2. When control and ascorbate-Fe++ dependent samples were compared, it was observed a significant increase in light emission. Consequently, significant decrease in the percentage of the polyunsaturated fatty acids was determined, being more affected: C22: 5 n6 and C22: 6 n3 in both herds, whereas C20: 4 n6 and C22: 4 n6 only in H2. The great amounts of polyun­saturated fatty acids found in H2 samples could be related to the loss of acrosomal integrity. Our results indicate that boar semen contains great amounts of polyunsaturated fatty acid in its composition, which were vulnerable to the lipid peroxidation.</p>

Inheritance of Fatty Acid Content in Peanut Oil1

1990 ◽  
Vol 17 (1) ◽  
pp. 17-21 ◽  
Author(s):  
L. C. Mercer ◽  
J. C. Wynne ◽  
C. T. Young
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Combining Ability ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Oil Composition ◽  
The Stability

Abstract The stability or shelf-life of peanut (Arachis hypogaea L.) oil is related to the fatty acid content of the oil, with the major factor being the ratio of oleic (C18:1) to linoleic (C18:2) acid (O/L ratio). To obtain information needed for development of cultivars with improved oil quality, eight parents representing a range in oleic and linoleic content were crossed in diallel. Individual F1 seeds (F1 embryos) from the greenhouse and F2 bulk seed from the 56 crosses grown in the field were analyzed to determine levels of the eight major fatty acids. General combining ability (GCA) was consistently more important than specific combining ability (SCA) in both generations, suggesting that additive effects are important in the inheritance of fatty acid composition. Maternal effects were significant in the F1 but dissipated in the F2; thus the differences in the environment provided by the maternal parent was more critical to oil composition than heritable extranuclear factors. Reciprocal effects were significant in both generations suggesting an interaction between nuclear and extranuclear factors. Correlations between GCA effects and self means for O/L ratio were nonsignificant. Since no significant correlations were found between percent oil and any of the fatty acids or related variables, selection for improved fatty acid composition should not affect the oil content of seed. Of the lines studied, NC 7, NC-Fla 14, and 73–30 should be used as parents in a breeding program for oil quality.

scholarly journals 114 Effect of altering fatty acid profile on fresh meat palatability

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 108-109
Author(s):  
Jerrad F Legako
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Acid Oxidation ◽  
Fresh Meat ◽  
Off Flavors ◽  
Fatty Acid Saturation

Abstract Fatty acids in fresh meat contribute to palatability in many ways. However, fatty acids primarily influence flavor and juiciness. Perceived juiciness is impacted through lubrication by fatty acids and stimulation of saliva during mastication. Therefore, the content of fatty acids primarily impacts juiciness. However, for flavor, fatty acid content and composition are each important. Volatile flavor compounds have been demonstrated to have greater expression as overall fatty acid content increases. This may be through the retention of fat-soluble volatile compounds leading up to consumption. In addition to content, fatty acid composition may also be altered. Factors, such as, species, muscle, and diet dictate fatty acid composition. In general, these factors mediate proportions of major fatty acids and thus alter levels of fatty acid saturation. As fatty acid saturation is decreased, there is greater propensity towards oxidation. Greater fatty acid oxidation generally leads to negative off-flavors. During storage and handling there is opportunity for less saturated fresh meats to undergo oxidation, ultimately impacting flavor. To summarize, both fatty acid content and composition play roles in fresh meat palatability. Understanding the role of fatty acids in palatability helps equip processors and meat scientist to maintain or improve meat palatability.

scholarly journals Variability of Essential and Nonessential Fatty Acids of Irish Rapeseed Oils as an Indicator of Nutritional Quality

2022 ◽  
Vol 2022 ◽  
pp. 1-10
Author(s):  
Rebecca Coughlan ◽  
Siobhan Moane ◽  
Tracey Larkin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
The Third ◽  
Saturated Fatty Acid Content

The low saturated fatty acid content of rapeseed oil has resulted in it being classed as one of the most health-benefiting culinary oils. This study determines whether Irish rapeseed oils contain identical fatty acid profiles or whether distinct profiles exist between producers and producers’ successive oil batches. The fatty acid content of Irish rapeseed oils was determined in terms of the desirable MUFA and PUFA and saturated content of these oils. The fatty acid composition demonstrated significant differences in individual unsaturated fatty acid content, while total saturation had insignificant differences. Saturated fatty acid content ranged from 6.10 to 15.8%, while unsaturated fatty acids ranged from 84.20 to 90.10%. Moreover, individual fatty acid content exhibited significant differences ( p < 0.05 ). Oleic acid (C18:1), linoleic acid (C18:2), and stearic acid (C18:0) contents were considered significantly different from other fatty acids detected. The third successive batch from each producer exhibited lower oleic acid content, and the third batch contained higher linoleic acid content, at the same time maintaining a desirable unsaturated fatty acid composition. Studies suggest that differences in the fatty acid composition may be due to cultivation practices such as climate, soil composition, sowing and harvesting, processing techniques, and oxidation reactions.

scholarly journals Genotyping and lipid profiling of 601 cultivated sunflower lines reveals novel genetic determinants of oil fatty acid content

2020 ◽  
Author(s):  
Alina Chernova ◽  
Rim Gubaev ◽  
Anupam Singh ◽  
Katrina Sherbina ◽  
Svetlana Goryunova ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Large Scale ◽  
Fatty Acid Content ◽  
Substantial Contribution ◽  
Oilseed Crop ◽  
Oil Composition

Abstract Background: Sunflower is an important oilseed crop domesticated in North America approximately 4000 years ago. During the last century, oil content in sunflower was under strong selection. Further improvement of the oil properties achieved by modulating its fatty acid composition is one of the main directions in modern oilseed crop breeding. Results: We searched for the genetic basis of fatty acid content variation by genotyping 601 inbred sunflower lines and assessing their lipid and fatty acid composition. Our genome-wide association analysis based on the genotypes of 15,483 SNPs and the concentrations of 23 fatty acids, including minor fatty acids, revealed significant genetic associations for eleven of them. Identified genomic regions included novel loci on chromosomes 3 and 14 cumulatively, explaining up to 34.5% of the total variation of docosanoic acid (22:0) in sunflower oil.Conclusions: This is the first large scale implementation of high-throughput lipidomic profiling on sunflower germplasm characterization. This study contributes to the genetic characterization of Russian collections, which made a substantial contribution to the development of a sunflower as the oilseed crop worldwide and provides new insights into the genetic control of oil composition that can be implemented in future studies.

Fatty Acid Composition in Eggs of Atlantic Cod (Gadus morhua)

1988 ◽  
Vol 45 (5) ◽  
pp. 898-901 ◽  
Author(s):  
Kjell Arne Ulvund ◽  
Otto Grahl-Nielsen
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Gadus Morhua ◽  
Atlantic Cod ◽  
Fatty Acid Content ◽  
Analytical Results ◽  
Polyunsaturated Acids

Fatty acids were determined in single eggs of Atlantic cod (Gadus morhua). The eggs were obtained a few hours after spawning and fertilization from 4-yr-old cod kept in aquaria. By multivariate treatment of the analytical results, the composition of fatty acids was found to vary between eggs within the same spawning batch from the same female. A different variation was found between eggs from the first spawning batch from two different females. The two females had been reared under identical conditions from the egg stage, but were of different sizes at the time of spawning. The fatty acid content in the eggs from the smallest was 4% lower than in the largest. Eggs from the eighteenth spawning batch contained 23% less fatty acids than those from the first batch from the same female. The decrease differed between the acids: the monoenic acids had decreased by 29%, the polyunsaturated acids by 26%, and the saturated acids by 9%.

scholarly journals Trans-fatty acids in cooking oils in Bogota, Colombia: changes in the food supply from 2008 to 2013

2015 ◽  
Vol 18 (18) ◽  
pp. 3260-3264 ◽  
Author(s):  
Meghan Moynihan ◽  
Eduardo Villamor ◽  
Constanza Marin ◽  
Mercedes Mora-Plazas ◽  
Hannia Campos ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Acid Content ◽  
Canola Oil ◽  
Fatty Acid Content ◽  
Regular Monitoring

AbstractObjectiveLong-chain n-3 fatty acid intake in Colombia is low because fish consumption is limited. Vegetable oils with high n-3 fatty acid content are recommended, but their concentrations of trans fats were high in previous studies. Thus, regular monitoring of the fatty acid composition of vegetable oils is required. Our objective was to quantify the fatty acid composition in commercially available oils in Bogota, Colombia and determine if composition changed from 2008 to 2013.DesignCross-sectional study. We obtained samples of all commercially available oils reported in a survey of low- and middle-income families with a child participating in the Bogota School Children Cohort.SettingBogota, Colombia.SubjectsNot applicable.ResultsSunflower oil had the highest trans-fatty acid content (2·18 %). Canola oil had the lowest proportion of trans-fatty acids (0·40 %) and the highest n-3 fatty acid content (9·37 %). In terms of percentage reduction from 2008 to 2013 in 18:1 and 18:2 trans-fatty acids, canola oil had 89 % and 65 % reduction, mixed oils had 44 % and 48 % reduction, and sunflower oil had 25 % and 51 % reduction, respectively. Soyabean oil became widely available in 2013.ConclusionsThe content of trans-fatty acids decreased in all oils from 2008 to 2013, suggesting a voluntary reduction by industry. We believe that regular monitoring of the fatty acid composition of oils is warranted.

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