scholarly journals The effect of feed grains of the fatty acid composition of milk fat

1984 ◽  
Vol 56 (1) ◽  
pp. 33-38
Author(s):  
Veikko Kankare ◽  
Veijo Antila
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Sharp Decrease ◽  
Experimental Phase ◽  
Softening Effect ◽  
Milk Cows

Finnish milk fat is relatively hard, particularly during the indoor feeding period. For reasons of both dairy technology and nutrition, however, it would be advantageous to obtain a softer fat. On the basis of the initial experiments, it would appear that the feed concentrates used, particularly their grain component, have a effect on the composition of milk fat. For this reasons, a comparative study of the effect of oats and barley on the fatty acid composition of milk fat was being carried out in the winter of 1983. In a comparison of barley and oats, it was observed that the iodine value of the milk in the experimental group which was fed barley was 5.1 units lower than that of the group fed oats. By itself, the feeding of barley alone was also responsible fora sharp decrease in iodine values when compared to the results obtained during the pre-experimental phase during which the cows were fed barley and oats in a ratio of 1:1.The softening effect of oats on milk fat appeared to be slight when the results from the experimental phase were compared to those of the pre-experimental phase. In a comparison of the fatty acid composition of milk fat in samples from the barley and oats groups, it was found that the greatest differences were in the amounts of palmitic acid (C16) and oleic acid (C18:1) present. The amount of palmitic acid in the milk fat of the barley group was 36.6 %, and in that of the oats group 30.2 %. The corresponding amounts of oleic acid were 14.7 % and 22.1 %. On the basis of this study, it is recommended that oats should be preferred in making up feed concentrate mixtures for milk cows.

Milk yield and composition of milk and blood as indicators of energy intake by Jersey cows

1974 ◽  
Vol 25 (4) ◽  
pp. 657 ◽  
Author(s):  
TH Stobbs ◽  
DJ Brett
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Energy Intake ◽  
Acid Composition ◽  
Milk Yield ◽  
Milk Fat ◽  
Fatty Acid Content ◽  
Jersey Cows

Jersey cows were used in a change-over design to examine the effect of three levels of energy intake (lucerne hay at 100, 75 and 50% ad lib.) on milk yield, milk composition, fatty acid composition of milk fat, and blood metabolites (non-esterified fatty acids, glucose and total ketones) to determine which measurement was the most accurate indicator of intake of energy. Milk yields averaged 9.9, 8.7 and 7.2 kg/cow/day with relative intakes of 100, 75 and 50% of ad lib. When energy was restricted the proportion of C4–C16 fatty acids in milk fat decreased (72, 69 and 59%), while the proportion of oleic acid increased (15, 18 and 26%). These changes occurred within approximately 6 days on new energy levels. Fore milk and strippings had similar fatty acid proportions. Restriction of energy reduced the solids not fat, protein and casein contents of milk, and increased its butter fat percentage. Non-esterifred fatty acid levels in blood plasma increased with restriction of feed (348, 528 and 579 µ-equiv./l). Glucose and ketone bodies of blood averaged 58 mg/100 ml and 9.1 mg/100 mi respectively, and did not vary between treatments. It is concluded that milk production is the most sensitive indicator of the intake of digestible energy where change-over designs are used. However, when individual animal variation is not removed in the analysis, the intake of energy is most closely correlated with the fatty acid composition of milk fat (r = 0.73 and –0.74 for C4–C16 acids and oleic acid respectively). Significant correlations with the protein to fat and casein to fat ratios of milk were also measured (r = 0.64 and 0.63 respectively). There was a poor relationship between energy intake and blood composition (r = –0.25 for non-esterified fatty acid content).

Short-term effects of level of dry matter intake upon milk yield, fatty acid composition of milk fat, and some blood constituents of Hereford cows

1976 ◽  
Vol 27 (1) ◽  
pp. 175 ◽  
Author(s):  
TH Stobbs ◽  
DJ Brett
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Yield ◽  
Milk Fat ◽  
Dry Matter ◽  
Reliable Index ◽  
Short Term ◽  
Calf Growth

The effect of two levels of feed intake (lucerne hay with mean digestible organic matter intakes (DOMI) of 6.1 and 9.1 kg/animal/day) on milk yield, calf growth rate, fatty acid composition of milk fat, and blood metabolites (non-esterified fatty acids and glucose) of suckled Hereford cows in their second and third month of lactation was measured to determine the most accurate indicators of intake of nutrients. Milk yields of cows averaged 5.0 and 6.1 kg/day on low and high intakes respectively, but production was extremely variable and poorly correlated with DOMI (r = 0.33). Calf growth rates were correlated with the milk yield of dams (r = 0.41) and with DOMI (r = 0.37). The fatty acid composition of milk fat provided the most repeatable (coefficient of variation of 6%) and reliable index of the feed intake, correlations being 0.71 with C4–C16 acids and –0.65 with oleic acid. Dry matter restriction decreased the proportion of C4–C16 acids (68.5% to 62.3%), while the proportion of oleic acid increased (17.0% to 21.9%). Cows responded rapidly to the level of feeding imposed, and no residual effects of previous feeding treatments were measured after 14 days. Non-esterified fatty acid levels in blood increased with restriction of feed (244–377 µ-equiv.11) and were poorly correlated (r = –0.16) with the intake, while the glucose content did not vary (mean of 70.6 mg/100 ml). It was concluded that the fatty acid composition of milk fat provides a reliable index of variation in the level of nutrient intake by suckled beef cows and could be used in short-term grazing studies.

scholarly journals Quantitative Trait Loci and Candidate Genes Associated with Fatty Acid Content of Watermelon Seed

2014 ◽  
Vol 139 (4) ◽  
pp. 433-441 ◽  
Author(s):  
Geoffrey Meru ◽  
Cecilia McGregor
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Watermelon Seed

Seed oil percentage (SOP) and fatty acid composition of watermelon (Citrullus lanatus) seeds are important traits in Africa, the Middle East, and Asia where the seeds provide a significant source of nutrition and income. Oil yield from watermelon seed exceeds 50% (w/w) and is high in unsaturated fatty acids, a profile comparable to that of sunflower (Helianthus annuus) and soybean (Glycine max) oil. As a result of novel non-food uses of plant-derived oils, there is an increasing need for more sources of vegetable oil. To improve the nutritive value of watermelon seed and position watermelon as a potential oil crop, it is critical to understand the genetic factors associated with SOP and fatty acid composition. Although the fatty acid composition of watermelon seed is well documented, the underlying genetic basis has not yet been studied. Therefore, the current study aimed to elucidate the quality of watermelon seed oil and identify genomic regions and candidate genes associated with fatty acid composition. Seed from an F2 population developed from a cross between an egusi type (PI 560023), known for its high SOP, and Strain II (PI 279261) was phenotyped for palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), and linoleic acid (18:2). Significant (P < 0.05) correlations were found between palmitic and oleic acid (0.24), palmitic and linoleic acid (–0.37), stearic and linoleic acid (–0.21), and oleic and linoleic acid (–0.92). A total of eight quantitative trait loci (QTL) were associated with fatty acid composition with a QTL for oleic and linoleic acid colocalizing on chromosome (Chr) 6. Eighty genes involved in fatty biosynthesis including those modulating the ratio of saturated and unsaturated fatty acids were identified from the functionally annotated genes on the watermelon draft genome. Several fatty acid biosynthesis genes were found within and in close proximity to the QTL identified in this study. A gene (Cla013264) homolog to fatty acid elongase (FAE) was found within the 1.5-likelihood-odds (LOD) interval of the QTL for palmitic acid (R2 = 7.6%) on Chr 2, whereas Cla008157, a homolog to omega-3-fatty acid desaturase and Cla008263, a homolog to FAE, were identified within the 1.5-LOD interval of the QTL for palmitic acid (R2 = 24.7%) on Chr 3. In addition, the QTL for palmitic acid on Chr 3 was located ≈0.60 Mbp from Cla002633, a gene homolog to fatty acyl- [acyl carrier protein (ACP)] thioesterase B. A gene (Cla009335) homolog to ACP was found within the flanking markers of the QTL for oleic acid (R2 = 17.9%) and linoleic acid (R2 = 21.5%) on Chr 6, whereas Cla010780, a gene homolog to acyl-ACP desaturase was located within the QTL for stearic acid (R2 = 10.2%) on Chr 7. On Chr 8, another gene (Cla013862) homolog to acyl-ACP desaturase was found within the 1.5-LOD interval of the QTL for oleic acid (R2 = 13.5%). The genes identified in this study are possible candidates for the development of functional markers for application in marker-assisted selection for fatty acid composition in watermelon seed. To the best of our knowledge, this is the first study that aimed to elucidate genetic control of the fatty acid composition of watermelon seed.

Ammonium salts of fatty acids for milk production 2. The effect of feeding a salt solution containing ammonium acetate on the yield and fatty acid composition of Jersey milk fat

1969 ◽  
Vol 11 (2) ◽  
pp. 209-218 ◽  
Author(s):  
K. Hutton ◽  
J. H. D. Prescott ◽  
R. C. Seeley ◽  
D. G. Armstrong
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Salt Solution ◽  
Milk Fat ◽  
Ammonium Acetate ◽  
Experimental Period ◽  
And Control ◽  
Effect Of Feeding

SUMMARY1. The effect of feeding a salt solution containing ammonium acetate on the yield and fatty acid composition of cows' milk fat has been studied.2. The trials involved eighteen lactating Jersey cows. In the first trial one group of 5 cows was fed the treatment diet throughout an experimental period of 10 weeks and another group of 5 cows acted as controls. In the second trial which extended over four 28-day periods, two groups of 4 cows spent alternate periods on treatment or control diets. The overall results of the two trials were in agreement.3. The outputs of C4-C14 acids and of palmitic acid per kg of milk yielded were greater than the intakes. The output of C18 acids was less than the intake per kg of milk yielded. These observations were noted on both treatment and control.4. Treatment resulted in an increased secretion of C4-C14 acids and of palmitic acid and a decreased secretion of C18 acids per kg of milk yielded.5. The results have been discussed in the light of present knowledge concerning the synthesis of fat in the mammary gland.

americanum) [29]. Among wheat, tetraploid durum wheat contained higher FL contents than the U.S. hard winter NSTL shows the highest NL:PoL ratio. wheats. Larsen et al. [66] reported New Zealand wheat flour Among all grains, wheat is the richest in GL, followed FL content ranges of 67-85 mg/10 g (db) for the 1984 crop by triticale, rye, and barley. Millet lipids from P. ameri-and 93-108 mg/10 g (db) for the 1985 wheat crop (Table 4). canum seed [29], corn, and sorghum lipids contain the Ten Greek bread wheat flours [67] contained lipid ranges lowest GL content. However, other researchers [32] report-similar to those in U.S. Kansas flours reported by Chung et ed that GL contents ranged from 6 to 14% for millet lipids al. [61]. Australian scientists [68,69] also investigated their that were extracted by hot water—saturated butanol and wheat FL. Compared with the means of U.S. wheat and acid hydrolysis. flour FL [61], Australian wheats contained substantially In general, PL also are more abundant in wheat, triti-less FL and NL but higher PL. Australian flours contained cale, rye lipids and slightly lower in barley, oat groats, similar FL and NL but still higher PoL content (Table 4). sorghum, and rice. Although corn NSTL were found to have higher PL contents than GL contents, they were very low in PL compared to other grains. Millet NSTL from P. C. Fatty Acid Composition of Grain Lipids americanum seed [29] contains the lowest PL content of All cereal grain lipids are rich in unsaturated fatty acids all the grains. (FA) (Table 5). Palmitic acid (16:0) is a major saturated Wheat flour FL, a minor component, have been report-FA, and linoleic acid (18:2) is a major unsaturated FA for ed to have a significant effect on bread-making. When the all cereals except for brown rice. In brown rice, oleic acid defatted flours were reconstituted with the extracted lipids (18:1) is a major unsaturated FA. The presence of palmi-to their original levels, the PoL fraction of FL but not the toleic acid (16:1) and eicosenoic acid (20:1) is reported NL completely restored loaf volume and crumb grain quite often but usually at levels below 1% of total FA com-[59,60]. Among wheat flour lipids, GL are the best bread position. loaf volume improvers [19-21]. Fatty acid compositions are generally similar for barley, In 1982, Chung et al. [61] reported a range of 177-230 rye, triticale, and wheat lipids. Rye lipids are somewhat mg/10 g (db) for wheat FL contents of 21 HRW wheats higher in linolneic acid (18:3) than those of other cereals. (Table 4). Flours showed 83-109 mg FL, 67-84 mg NL, Oat lipid FA composition is similar to that of brown rice, and 11-27 mg PoL with NL:PoL ratios of 2.5-6.9. Ohm because oats and brown rice are rich in oleic acid. Millet and Chung [62] also investigated the FL contents of flours lipids are generally higher in stearic acid (18:0) than all from 12 commercial hard winter wheat cultivars grown at other cereal lipids. six locations and reported the cultivar mean ranges of There are wide ranges in FA compositions of corn oils 90-109 mg/10 g (db) for total flour FL, 72-85 mg for NL, (Table 6). Jellum [82] reported a range of 14-64% oleic 11-16 mg for GL, 1.7-3.1 mg for monogalactosyldiglyc-acid and 19-71% linoleic acid for the world collection of erides (MGDG), 5.3-6.5 mg for digalactosyldiglycerides 788 varieties of corn (Table 6). The wide ranges in FA com-(DGDG), and 5-7 mg for PL (Table 4). The ratios of NL to position were due to more lines having been examined in PoL were in a much narrower range than those of earlier corn than in any of the other cereal grains [1]. Dunlap et al. work by Chung et al. [61]. This was probably due to a [86,87] reported on corn genotypes with unusual fatty acid smaller variation in the released cultivars used by Ohm compositions (Table 6). They found palmitic acid ranges of and Chung [62]. Samples used by Chung et al. [61] includ-6.3-7.6% and 16.7-18.2% for low and high saturated corn ed some experimental lines. genotypes, respectively. They also reported a range of Bekes et al. [63] investigated 22 hard and 4 soft spring 43.9-46.1% of oleic acids for high oleic acid lines. wheat varieties grown at 3 locations in Canada: varietal Fatty acid composition differs depending on the lipid means ranged from 72 to 134 mg per 10 g (db) flour for extractant (Tables 5 and 6). For example, FL were higher FL, 61-115 mg for NL, 4-11 mg for GL, and 4-9 mg for in both oleic and linoleic acids than the BL of corn and PL (Table 4). There were larger variations in FL contents pearl millet, whereas FL were lower in palmitic acid than for Canadian spring wheats than for U.S. hard winter the BL of millet, oats, and corn. The FA composition of wheats except for GL. Chung [64] showed that U.S. winter NSTL from corn is intermediate to those of FL and BL and spring wheats could not be differentiated by lipid con-based on data complied by Morrison [3]. tents and compositions. Wheat lipid FA compositions for different classes or Unlike the Canadian spring wheats [63], the U.K. soft subclasses are shown in Table 7. The average of 6 HWW winter wheats [65] contained more FL (195-244 mg/10 g, wheats and 14 SWS wheat lipids was lower in palmitic and db) with higher NL content than hard winter wheats stearic acids and higher in linoleic and linolenic acids than (186-210 mg/10 g, db). In general, U.K. hard spring wheats the overall average of 290 wheat lipids. The average FA

2000 ◽  
pp. 435-437
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Wheat Flour ◽  
Brown Rice ◽  
Loaf Volume ◽  
Fa Composition

Composition of Phospholipids in Seed Oil of Jojoba (Simmondsia chinensis [Link], Schneider)

1982 ◽  
Vol 37 (11-12) ◽  
pp. 1286-1287 ◽  
Author(s):  
Paul-Gerhard Gülz ◽  
Claudia Eich
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Simmondsia Chinensis ◽  
Jojoba Oil

Abstract Phospholipids from Jojoba oil were isolated in amounts of 0.16%. The following phospholipids were identified: phosphatidylcholine 45%, phosphatidylethanolamine 38%, phosphatidylinositol 10% and phosphatidylglycerol 7%. The fatty acid composition is similar in all individual phos­ pholipids. Palmitic acid and oleic acid are the dominating fatty acids.

scholarly journals Cholesterol Content, Fatty Acid Composition and Sensory Analysis of Deep Fried and Roasted Abon Ikan (Fish Floss/Shredded Fish Flesh)

2020 ◽  
Vol 147 ◽  
pp. 03009
Author(s):  
A Suhaeli Fahmi ◽  
Lukita Purnamayati
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Sensory Analysis ◽  
Cholesterol Content ◽  
Deep Frying ◽  
Oleic Acid Content

Abon ikan (fish floss/shredded fish) commonly processed by deep frying in cooking oil after fish meat were steamed and mixed with condiments. Deep frying technique used in abon ikan processing caused high rancidity risk of abon ikan during storage. In this research, deep frying and roasting method were compared. Fresh catfish (Clarias gariepinus) were used as raw material, after steamed and mixed with condiments, then mixed dough were processed with the treatments (roasted on pan or deep fried with frying oil). Cholesterol content was tested by Bohac test. Fatty acid composition was analyzed with Gas Chromatography. Roasted abon ikan contained moisture, fat and protein about 9.94%, 22.39% and 29.66% respectively while fried abon ikan contained about 4.98%, 23.19% and 27.50% respectively. Roasted abon ikan contained cholesterol about 0.28 mg/g and fried abon ikan contained about 0.74 mg/g. Fatty acid profile analysis show that in both samples unsaturated fatty acid were dominated by oleic acid and linoleic acid while saturated fatty acid were dominated by palmitic acid. Roasted abon ikan were lower in palmitic acid and oleic acid content but higher in palmitoleic acid and linoleic acid. Sensory analysis showed that roasted abon ikan gave better texture, flavor and odor while deep fried abon ikan was better in appearance.

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.

scholarly journals THE INFLUENCE OF BIOACTIVE SUBSTANCES ISOLATED FROM PORCINE AORTA ON THE SERUM FATTY ACID COMPOSITION OF HYPERLIPIDEMIC RATS

2018 ◽  
Vol 3 (4) ◽  
pp. 16-22
Author(s):  
Irina M. Chernukha ◽  
Liliya V. Fedulova ◽  
Elena A. Kotenkova
Keyword(s):  
Fatty Acids ◽  
Molecular Weight ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Relative Content ◽  
Atherogenic Index ◽  
Farm Animals

Based on results of fatty acid composition in serum of hyperlipidemic rats atherogenic index (AI) was calculated. The objects of the study were a commercial bioactive additive (BAA) containing a mixture of peptides isolated from the vessels of farm animals (Scientific and Production center of Revitalization and Health (SPRH), Russia), low molecular weight (LMUF), Mm<5kDa) and medium molecular weight (MMUF), Mm 5–30 kDa) ultrafiltrates of porcine aorta extract. Experimental hyperlipidemia was stimulated in male Wistar rats. After modeling animals in group 2 consumed 0.9 % sodium chloride solution, 3 groups — BAA, 4 groups — LMUF, 5 groups — MMUF, 1 group consisted of intact rats, contained under similar conditions. All studied samples were administered per os in a quantity of 0.3 mg protein / kg body weight for 14 days. As a result of the study, it was noted that in serum of rats treated with BAA there was polyunsaturated fatty acids (PUFA) increase by 67.2 % (P<0.05), while monounsaturated fatty acids (MUFA) was decreased by 29.5 % (P<0.05) compared to the control, but there was no change in AI. Per os administration of LMUF caused a similar effect as BAA: there was an increase in the proportion of PUFA by 2.5 times (p<0.05) compared with control, while MUFA decreased by 39.7 % (P<0.05), mainly due to a reduction of oleic acid by 66.3 % (P<0.05). The relative content of saturated fatty acids (SFA) decreased by 27.8 % (P<0.05), mainly due to reduction of palmitic acid content by 45.3 % (P<0.05) compared to the control, which contributed to a decrease in serum AI by 56.4 % (P<0.05). Per os administration of MMUF did not impact on relative content of MUFA, although the share of oleic acid was reduced by 48.0 % (P<0.05), there was also an increase of PUFA content by 85.8 % (P<0.05) compared with the control, serum AI reduced by 76.9 % (P<0.05) compared with the control group also due to a decrease of palmitic acid by 78.2 % (P<0.05).

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