scholarly journals Effects of Saline and Sodic Stress on Yield and Fatty Acid Profile in Sunflower Seeds

2007 ◽  
Vol 2 (1) ◽  
pp. 13 ◽  
Author(s):  
Giovanna Cucci ◽  
Taddeo Rotunno ◽  
Antonio De Caro ◽  
Giovanni Lacolla ◽  
Roberto Di Caterina ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sunflower Seeds

Dietary supplementation with sunflower seeds and vitamin E for fattening lambs improves the fatty acid profile and oxidative stability of the Longissimus lumborum

2015 ◽  
Vol 55 (8) ◽  
pp. 1030 ◽  
Author(s):  
Fabiana Alves de Almeida ◽  
Américo Garcia da Silva Sobrinho ◽  
Gabriela Milani Manzi ◽  
Natália Ludmila Lins Lima ◽  
Viviane Endo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Vitamin E ◽  
Chemical Composition ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Sunflower Seed ◽  
Basal Diet ◽  
Sunflower Seeds ◽  
Longissimus Lumborum

This study aimed to evaluate the effects of supplementation with sunflower seeds and vitamin E for fattening lambs, on the chemical composition, cholesterol, vitamin E level, fatty acid profile and lipid oxidation of meat from sheep. Four treatments were evaluated, as follows: SC – basal diet consisting of sugarcane + concentrate; SCS – basal diet supplemented with sunflower seed; SCE – basal diet supplemented with 1000 mg vitamin E; SCSE – basal diet supplemented with sunflower seed and 1000 mg vitamin E. The Longissimus lumborum muscle of 32 Ile de France lambs, which were slaughtered when their bodyweight reached 32 kg, was used. The chemical composition of the lamb meat was not significantly different (P > 0.05) between the treatments. Sunflower seed supplementation increased (P < 0.05) the levels of linoleic acid, vaccenic acid and conjugated linoleic acid. Inclusion of vitamin E in the diet increased (P < 0.05) the concentration of vitamin E in the meat while decreasing lipid oxidation. Considering the current demand for healthy foods, inclusion of sunflower seeds and vitamin E in the diet of sheep is a viable possibility.

scholarly journals Use of gene recombination to develop hybrids with a mid-oleic type of oil

2020 ◽  
Author(s):  
Yu.V. Chebanova ◽  
◽  
O.M. Borisenko ◽  
Ya.N. Demurin ◽  
◽  
...  
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Gene Recombination ◽  
Sunflower Seeds ◽  
Parental Lines ◽  
Selection Of

An analysis of the fatty acid profile of oilseed of 28 sunflower hybrids obtained by crossing lines from different phenotypic classes according to the content of oleic acid was made. The possibility of producing mid-oleic oil in commodity sunflower seeds by the segregation method by recombining genes based on the selection of pairs of parental lines has been experimentally proved.

scholarly journals Fatty Acid Profile in Butter from Cows Fed with Sunflower Seeds with or Without Lignosulfonate

2020 ◽  
Vol 15 (2) ◽  
pp. 153-162
Author(s):  
Wallacy Barbacena Rosa dos Santos ◽  
Geraldo Tadeu dos Santos ◽  
Daniele Cristina da Silva Kazama ◽  
Tiago Neves Pereira Valente ◽  
Johny Paulo Monteiro ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sunflower Seeds

1679 Fatty acid profile, sensory traits, and aromatic compounds of chops from lambs fed ground woody plants as roughage in feedlot finishing diets

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 818-818
Author(s):  
K. R. Wall ◽  
C. R. Kerth ◽  
T. R. Whitney ◽  
S. B. Smith ◽  
J. L. Glasscock ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Aromatic Compounds ◽  
Woody Plants ◽  
Finishing Diets

Proximate Chemical Analysis, Fatty Acid Profile and Microstructural Characteristics of Dromedary Camel Fats (Hump, Renal and Mesentery)

2020 ◽  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Meat Product ◽  
Oxidation Stability ◽  
Meat Products ◽  
Raw Material ◽  
Dromedary Camel ◽  
Mean Values ◽  
Animal Fat ◽  
Mesenteric Fat

The quality, safety, and suitability of animal fat for processing of a specific meat product is a critical issue. Increasing the human awareness about the health aspects associated with increased intake of animal fat, makes camel fat a suitable raw material for meat processing due to its excellent nutritional contribution. Therefore, the target of this study is examination of the sensory, physicochemical, fat oxidation, fatty acid profile, and other quality parameters of camel fat to evaluate the feasibility for processing of different meat products. To achieve this goal, 30 fat samples each from the hump, renal, and mesentery of Arabian male camels were investigated. The results showed that both the renal and mesenteric fat had honey color and medium-soft texture, while the hump had greyish-white color and hard texture. The sensory panel scores were significantly different between the hump and other fats. Hump fat had significantly (P<0.05) higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had high SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fat had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had high elastin fibers which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump.

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