scholarly journals The omega-3 fatty acid content of krill protein concentrate influences bioavailability, tissue deposition, peroxidation, and metabolism in young rats

2009 ◽  
Author(s):  
Kayla Marie Bridges
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Protein Concentrate ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Young Rats

Determination of Digestibility, Tissue Deposition, and Metabolism of the Omega-3 Fatty Acid Content of Krill Protein Concentrate in Growing Rats

2010 ◽  
Vol 58 (5) ◽  
pp. 2830-2837 ◽  
Author(s):  
Kayla M. Bridges ◽  
Joseph C. Gigliotti ◽  
Stephanie Altman ◽  
Jacek Jaczynski ◽  
Janet C. Tou
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Protein Concentrate ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Growing Rats

scholarly journals CHANGES OF OMEGA-3 FATTY ACID CONTENT AND LIPID COMPOSITION IN CANNED TUNA DURING 12-MONTH STORAGE

2008 ◽  
Vol 15 (2) ◽  
pp. 164-175 ◽  
Author(s):  
SIRITHON SIRIAMORNPUN ◽  
LIFENG YANG ◽  
JITTAWAN KUBOLA ◽  
DUO LI
Keyword(s):  
Fatty Acid ◽  
Lipid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Canned Tuna

Effect of Fish Meal Supplementation on Bovine Plasma and Luteal Omega-3 Fatty Acid Content.

2010 ◽  
Vol 83 (Suppl_1) ◽  
pp. 212-212
Author(s):  
Patrick D. Burns ◽  
Nicole R. White ◽  
Robert D. Cheatham ◽  
Raymond Romero ◽  
Jason E. Bruemmer ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Fish Meal ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Bovine Plasma

scholarly journals Biology, strategies, and fresh meat consequences of manipulating the fatty acid composition of meat

2020 ◽  
Vol 98 (2) ◽  
Author(s):  
Derris D Burnett ◽  
Jerrad F Legako ◽  
Kelsey J Phelps ◽  
John M Gonzalez
Keyword(s):  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Meat Products ◽  
Consumer Preference ◽  
Omega 3 ◽  
Fresh Meat ◽  
Omega 3 Fatty Acid

Abstract The utility and attractiveness of adipose tissue within meat products vary based on species, cut, and consumer preference. In beef, producers are rewarded for producing carcasses with greater visual marbling at the 12th and 13th rib juncture, while pork producers are either not rewarded or penalized for producing carcasses with too much adipose tissue. Some consumers prefer to purchase leaner meat cuts, while other consumers pay premiums to consume products with elevated fat content. While no clear consumer adipose tissue preference standard exists, advances in beef and swine nutrition have enabled producers to target markets that enable them to maximize profits. One niche market that has increased in popularity over the last decade is manipulating the fatty acid profile, specifically increasing omega-3 fatty acid content, of beef and pork products to increase their appeal in a healthy diet. While much research has documented the ability of preharvest diet to alter the fatty acid profile of beef and pork, the same studies have indicated both the color and palatability of these products were negatively affected if preharvest diets were not managed properly. The following review discusses the biology of adipose tissue and lipid accumulation, altering the omega-3 fatty acid profile of beef and pork, negative fresh meat color and palatability associated with these studies, and strategies to mitigate the negative effects of increased omega-3 fatty acid content.

Abstract P400: Assessing the Fatty Acid Profiles of Dried Blood and Breast Milk Collected on Filter Paper

Circulation ◽  
2014 ◽  
Vol 129 (suppl_1) ◽  
Author(s):  
Kristina A Harris ◽  
William Harris
Keyword(s):  
Fatty Acid ◽  
Breast Milk ◽  
Acid Content ◽  
Room Temperature ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Fatty Acid Status ◽  
Blood Samples ◽  
Omega 3 Fatty Acid ◽  
Acid Status

Introduction: Assessment of the fatty acid status [particularly the highly labile, long-chain omega-3 species eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] of both blood and breast milk is important in epidemiological studies that seek to discover relationships between fatty acid status and health outcomes. Both blood and milk samples are difficult to collect and process in the field, and they are expensive to ship frozen to the laboratory. Hence improved approaches to sample acquisition and transport are needed to expand the research base for these metrics. Methods: The purpose of this study was to validate methods to collect, preserve and analyze the fatty acid composition of dried blood spots (DBS) and dried milk spots (DMS). Single drops of blood from 5 volunteers and of milk from 5 lactating women were applied to Whatman 903 cards which had been pretreated with an antioxidant preservative cocktail (OxyStop®). The omega-3 fatty acid content of the milk and the blood samples spanned a 5-fold range. These cards were then kept in the dark at room temperature, 4°C, -20°C, and -80°C for 28 days. Samples were analyzed weekly (in triplicate) and were compared to baseline values and to liquid samples stored under the same conditions. Red blood cells (RBC) from the 5 blood samples were also included in the experiment. Samples were considered stable up until the week that the mean omega-3 fatty acid content had decreased by >10% from baseline. In a separate experiment, the RBC omega-3 index was estimated from the DBS EPA+DHA value using blood samples from 106 healthy subjects. Results: Based on the stability criterion, both DBS and DMS samples were stable for 4 weeks under all storage conditions. RBC EPA+DHA (the omega-3 index) was also stable for 4 weeks under all conditions except storage at -20°C at which temperature degradation occurred within 1 week. The correlation between the omega-3 index and DBS EPA+DHA was 0.98 (p<0.0001) indicating that the RBC omega-3 levels can be accurately estimated from whole blood analysis. DHA levels in liquid vs. dried milk were also strongly correlated (r>0.99; p<0.0001). Conclusion: Both blood and milk omega-3 fatty acid content can be accurately assessed from samples collected and transported at room temperature on filter paper.

scholarly journals Accuracy of selection for omega-3 fatty acid content in Atlantic salmon fillets

Aquaculture ◽  
2020 ◽  
Vol 519 ◽  
pp. 734767 ◽  
Author(s):  
Siri S. Horn ◽  
Theo H.E. Meuwissen ◽  
Hooman Moghadam ◽  
Borghild Hillestad ◽  
Anna K. Sonesson
Keyword(s):  
Fatty Acid ◽  
Atlantic Salmon ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Selection For
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