Effect of pig breed and dietary protein level on selected fatty acids and stearoyl-coenzyme A desaturase protein expression in longissimus muscle and subcutaneous fat1

2013 ◽  
Vol 91 (9) ◽  
pp. 4540-4546 ◽  
Author(s):  
R. J. B. Bessa ◽  
R. A. Hughes ◽  
E. Jeronimo ◽  
O. C. Moreira ◽  
J. A. M. Prates ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Protein Expression ◽  
Dietary Protein ◽  
Protein Level ◽  
Coenzyme A ◽  
Longissimus Muscle ◽  
Dietary Protein Level

scholarly journals Arginine supplementation modulates pig plasma lipids, but not hepatic fatty acids, depending on dietary protein level with or without leucine

2017 ◽  
Vol 13 (1) ◽  
Author(s):  
Marta Sofia Morgado dos Santos Madeira ◽  
Eva Sofia Alves Rolo ◽  
Virgínia Maria Rico Pires ◽  
Cristina Maria Riscado Pereira Mate Alfaia ◽  
Diogo Francisco Maurício Coelho ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dietary Protein ◽  
Protein Level ◽  
Plasma Lipids ◽  
Dietary Protein Level ◽  
Arginine Supplementation

Effect of dietary fish oil on n-3 fatty acid content of meat from broiler chickens fed low protein diets

2012 ◽  
Vol 52 (9) ◽  
pp. 799 ◽  
Author(s):  
Bahman Navidshad ◽  
Liang Juan Boo ◽  
Amir Akhlaghi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Dietary Protein ◽  
Protein Level ◽  
Broiler Chickens ◽  
Dietary Protein Level ◽  
Low Protein ◽  
Dietary Fish ◽  
Protein Diets

An experiment was carried out to evaluate the effects of dietary fish oil and crude protein (CP) levels on fatty acid composition of the thigh and breast tissues of broiler chickens. Four hundred and fifty, 1-day-old mixed-sex broiler chicks were used in a completely randomised design with factorial arrangement consisting of two dietary CP levels (21 v. 18.0% and 19 v. 17.1% for grower and finisher diets, respectively), and three levels of fish oil inclusion (0, 2 or 4%). Specific increases in eicosapentaenoic acid (EPA, 20 : 5) and docosahexaenoic acid (DHA, 22 : 6) were observed in breast and thigh tissues as a response to increased fish oil supplementation. The n-6 : n-3 fatty acid ratio in breast and thigh meat samples decreased (P < 0.05) in birds fed low protein diets, but dietary protein level led to no alteration in the total n-3 fatty acids of the tissues (P > 0.05). Thigh tissue of chickens fed low protein diets had a higher concentration of DHA (P < 0.05), while the DHA and EPA concentrations in breast tissue were not affected by dietary protein level (P > 0.05). Results of the present study showed that fish oil can be used to fortify EPA and DHA levels in chicken meat and there is an interaction between dietary fatty acids and protein level on meat oxidative stability, and a reduction in dietary protein level may lead to a better oxidative stability of chicken meat.

Effect of dietary protein level and conjugated linoleic acid supply on milk secretion and fecal excretion of fatty acids

2018 ◽  
Vol 245 ◽  
pp. 10-19 ◽  
Author(s):  
Stefano Schiavon ◽  
Franco Tagliapietra ◽  
Sara Pegolo ◽  
Giacomo Cesaro ◽  
Alessio Cecchinato ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Dietary Protein ◽  
Protein Level ◽  
Fecal Excretion ◽  
Milk Secretion ◽  
Dietary Protein Level

Effect of dietary protein level on platelet aggregation in rat

1985 ◽  
Vol 18 (2) ◽  
pp. 143-149 ◽  
Author(s):  
I. Morita ◽  
R. Takahashi ◽  
H. Ebisawa ◽  
Y. Fujita ◽  
S. Murota
Keyword(s):  
Platelet Aggregation ◽  
Dietary Protein ◽  
Protein Level ◽  
Dietary Protein Level
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