THE INFLUENCE OF DIFFERENT DIETARY FATS ON THE REPRODUCTIVE PERFORMANCE OF TURKEY HENS

1990 ◽  
Vol 70 (2) ◽  
pp. 679-684 ◽  
Author(s):  
C. VILCHEZ ◽  
S. P. TOUCHBURN ◽  
E. R. CHAVEZ ◽  
C. W. CHAN
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Dietary Fat ◽  
Egg Production ◽  
Corn Oil ◽  
Dietary Fats ◽  
Breeder Hens ◽  
Fat Composition ◽  
Feeding Diets ◽  
Fatty Acid Compositions

Turkey breeder hens of the Quebec line were fed diets with no added fat, 3.5% animal-vegetable fat blend (A-V fat), or 3.5% fat provided by 4.4% dry fat product (DF), from 30 to 49 wk of age. The addition of A-V fat and DF to the breeder diets significantly (P < 0.05) reduced embryonic mortality between 8 and 28 d of incubation but had no effect on other reproductive parameters. Feeding diets with 0 or 5% A-V fat in a prebreeder diet from 21 to 28 wk of age in another experiment led to a detectable decrease in subsequent egg production. Those diets were followed by breeder diets with either no added fat, 5% A-V fat, 5% corn oil, or 5% olive oil from 28 to 48 wk of age. Hens fed no added dietary fat exhibited significantly higher fertility while those fed 5% corn oil laid the heaviest eggs. Hens fed 5% olive oil exhibited significantly higher embryo livability from 8 to 28 d of incubation and the highest hatchability of fertile eggs. Fatty acid compositions of plasma and yolk lipids were affected by the dietary fat composition. Key words: Turkey hens, dietary fat, reproduction, fatty acid

Sterol and Fatty Acid Compositions of Olive Oil as an Indicator of Cultivar and Growing Area

2014 ◽  
Vol 91 (9) ◽  
pp. 1571-1581 ◽  
Author(s):  
Mehri Noorali ◽  
Mohsen Barzegar ◽  
Mohammad Ali Sahari
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Fatty Acid Compositions

scholarly journals Fatty acid composition of skeletal muscle reflects dietary fat composition in humans

2002 ◽  
Vol 76 (6) ◽  
pp. 1222-1229 ◽  
Author(s):  
Agneta Andersson ◽  
Cecilia Nälsén ◽  
Siv Tengblad ◽  
Bengt Vessby
Keyword(s):  
Skeletal Muscle ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Dietary Fat ◽  
Fat Composition

Dietary fat source alters hepatic gene expression profile and determines the type of liver pathology in rats overfed via total enteral nutrition

2012 ◽  
Vol 44 (22) ◽  
pp. 1073-1089 ◽  
Author(s):  
M. J. J. Ronis ◽  
J. N. Baumgardner ◽  
J. C. Marecki ◽  
L. Hennings ◽  
X. Wu ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Gene Expression ◽  
Fatty Acid ◽  
Enteral Nutrition ◽  
Olive Oil ◽  
Dietary Fat ◽  
Hepatic Gene Expression ◽  
Affymetrix Array ◽  
Array Analysis ◽  
Total Enteral Nutrition

To determine if dietary fat composition affects the progression of nonalcoholic fatty liver disease (NAFLD), we overfed male Sprague-Dawley rats low (5%) or high (70%) fat diets with different fat sources: olive oil (OO), corn oil (CO), or echium oil (EO), with total enteral nutrition (TEN) for 21 days. Overfeeding of the 5% CO or 5% EO diets resulted in less steatosis than 5% OO ( P < 0.05). Affymetrix array analysis revealed significant differences in hepatic gene expression signatures associated with greater fatty acid synthesis, ChREBP, and SREBP-1c signaling and increased fatty acid transport ( P < 0.05) in the 5% OO compared with 5% CO group. The OO groups had macrosteatosis, but no evidence of oxidative stress or necrosis. The 70% CO and 70% EO groups had a mixture of micro- and macrosteatosis or only microsteatosis, respectively; increased oxidative stress; and increased necrotic injury relative to their respective 5% groups ( P < 0.05). Oxidative stress and necrosis correlated with increasing peroxidizability of the accumulated triglycerides. Affymetrix array analysis comparing the 70% OO and 70% CO groups revealed increased antioxidant pathways and lower expression of genes linked to inflammation and fibrosis in the 70% OO group. A second study in which 70% OO diet was overfed for 50 days produced no evidence of progression of injury beyond simple steatosis. These data suggest that dietary fat type strongly influences the progression of NAFLD and that a Mediterranean diet high in olive oil may reduce the risk of NAFLD progressing to nonalcoholic steatohepatitis.

THE EFFECT OF RAPESEED OIL ON REPRODUCTION AND ON THE COMPOSITION OF RAT MILK FAT

1961 ◽  
Vol 39 (2) ◽  
pp. 195-201 ◽  
Author(s):  
Joyce L. Beare ◽  
E. R. W. Gregory ◽  
D. Morison Smith ◽  
J. A. Campbell
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Olive Oil ◽  
Dietary Fat ◽  
Milk Fat ◽  
Rapeseed Oil ◽  
Corn Oil ◽  
Saturated Fatty Acids ◽  
Low Fat ◽  
Low Fat Diet

Rats fed corn oil or a mixture of lard and olive oil produced as many offspring as those receiving no fat supplement with a low-fat commercial meal, but the weanling weight was lower. Although rats fed rapeseed oil continued to reproduce they had fewer and smaller offspring than rats fed other diets.The composition of fatty acids in the milk varied with the dietary fat of the mother. Animals receiving the low-fat diet secreted predominantly saturated fatty acids. A high proportion of linoleic acid appeared in the milk when corn oil was fed, and of oleic acid when the mixture of lard and olive oil was fed. Eicosenoic and erucic acids were present in the milk of rats receiving rapeseed oil, but were less prevalent than in the original oil.

scholarly journals Beneficial effects of combined olive oil ingestion and acute exercise on postprandial TAG concentrations in healthy young women

2012 ◽  
Vol 108 (10) ◽  
pp. 1773-1779 ◽  
Author(s):  
Chihoko Sasahara ◽  
Stephen F. Burns ◽  
Masashi Miyashita ◽  
David J. Stensel
Keyword(s):  
Olive Oil ◽  
Dietary Fat ◽  
Acute Exercise ◽  
Venous Blood ◽  
Saturated Fat ◽  
Monounsaturated Fat ◽  
Time Curve ◽  
Beneficial Effects ◽  
Unsaturated Fat ◽  
Fat Composition

Foods high in monounsaturated fat, such as olive oil, and endurance exercise are both known to independently reduce postprandial TAG concentrations. We examined the combined effects of exercise and dietary fat composition on postprandial TAG concentrations in nine healthy pre-menopausal females (age 26·8 (sd 3·3) years, BMI 22·3 (sd 2·0) kg/m2). Each participant completed four, 2 d trials in a randomised order: (1) butter–no exercise, (2) olive oil–no exercise, (3) butter–exercise, (4) olive oil–exercise. On day 1 of the exercise trials, participants walked or ran on a treadmill for 60 min. On the no-exercise trials, participants rested on day 1. On day 2 of each trial, participants rested and consumed an olive oil meal (saturated fat 15 % and unsaturated fat 85 %) or a butter meal (saturated fat 71 % and unsaturated fat 29 %) for breakfast. Venous blood samples were obtained in the fasted state and for 6 h postprandially on day 2. A significant main effect on physical activity (exercise or control) was obtained for plasma TAG concentration (three-way ANOVA, P = 0·043), and the total area under the concentration v. time curve for TAG was 26 % lower on the olive oil–exercise trial (4·40 (sd 0·40) mmol × 6 h/l) than the butter–no exercise trial (5·91 (sd 1·01) mmol × 6 h/l) (one-way ANOVA, P = 0·029). These findings suggest that the combination of exercise and a preference for monounsaturated dietary fat intake in the form of olive oil may be most beneficial for reducing postprandial TAG concentrations.

Liver Fatty Acid and Element Changes After Partial Hepatectomy in Mice Fed Olive Oil– and Corn Oil–Enriched Diets

2006 ◽  
Vol 109 (1) ◽  
pp. 061-074 ◽  
Author(s):  
Robert Domitrovic ◽  
Cedomila Milin ◽  
Biserka Radosevic-Stasic
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Partial Hepatectomy ◽  
Corn Oil ◽  
Liver Fatty Acid

scholarly journals Jurnal_TEDC Vol. 11 No. 1, Januari 2017

2019 ◽  
Author(s):  
Lusi Marlina
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Olive Oil ◽  
Corn Oil ◽  
Saturated Fatty Acids ◽  
Palm Fruit ◽  
Cooking Oil ◽  
Omega 6 ◽  
Fruit Oil

IDENTIFIKASI KADAR ASAM LEMAK BEBAS PADA BERBAGAI JENISMINYAK GORENG NABATILusi Marlina1, Imam Ramdan21,2 Teknik Kimia – Politeknik TEDC BandungEmail : [email protected] minyak goreng untuk mengolah makanan sangat banyak dipergunakan oleh masyarakat.Minyak goreng berasal dari bahan baku seperti: kelapa, kelapa sawit, jagung, kedelai, buah zaitun, dan lainlain. Kandungan utama dari minyak goreng secara umum adalah asam lemak yang terdiri dari asam lemakjenuh (saturated fatty acids) misalnya: asam plamitat, asam stearat, dan asam lemak tak jenuh (unsaturatedfatty acids) misalnya: asam oleat (Omega 9) dan asam linoleat (Omega 6). Asam lemak bebas merupakanasam lemak yang tidak terikat sebagai trigliserida yang dapat terbentuk karena adanya reaksi hidrolisis didalam minyak. Asam lemak yang berlebihan di dalam tubuh dapat memicu terjadinya kanker karena bersifatkarsinogen. Penelitian ini bertujuan untuk mengidentifikasi kadar asam lemak bebas pada minyak gorengnabati, dengan menggunakan metode titrasi asam basa. Titrasi asam basa yaitu suatu analisis kuantitatifuntuk menetapkan kadar senyawa-senyawa yang bersifat asam, dengan menggunakan larutan basa sebagaistandar. Analisis fisika meliputi warna, aroma dan massa jenis, sedangkan analisa kimia berdasarkan kadarasam lemak bebas. Hasil dari penelitian diperoleh : kadar asam lemak bebas dari berbagai sampel minyaknabati yang terdiri dari: minyak jagung sebesar 0,22%, minyak sawit sebesar 0,16%, VCO sebesar 0,25%dan minyak zaitun sebesar 0,21%, sedangkan untuk massa jenis minyak yaitu: minyak jagung sebesar1,01gr/ml, minyak sawit sebesar 1,04gr/ml, VCO sebesar 0,97gr/ml, dan minyak zaitun sebesar 0,90gr/ml.Secara umum dapat disimpulkan bahwa minyak goreng nabati yang diteliti tidak melebihi standar SNI 3741-1995 yang ditetapkan sebesar 0,30%.Kata kunci: minyak goreng nabati, asam lemak bebas, hidrolisis, titrasi asam basa.AbstractThe use of cooking oil to proceed food is very common in daily cooking. Vegetable Cooking oil is made ofsubstance like: coconut, pal oil, corn, soybean, sunflower seeds, and others. The prominent content ofcooking oil commonly is fatty acid which consists of saturated fatty acids, as: plamitat acid, stearat acid; andunsaturated fatty acids as: oleat acid (Omega 9) and linoleat acid (Omega 6). Free fatty acid is untied fattyacid as triglyceride that can be formed as a result of hydrolysis reaction in cooking oil. The abundant fattyacid in body can cause cancer because it is carcinogenic. The purpose of the research is to identify free fattyacid levels in vegetable cooking oil, by using alkalimeter method. Alkalimeter is a quantitative analysis todetermine level of acid compounds, using standard alkali solution. Physical analysis includes, smell andweight, meanwhile chemical analysis based on free fatty acid levels. The result of the research is: free fattyacid levels of various vegetable cooking oil samples those are: corn oil about 0,22%, palm fruit oil about0,16%, VCO about 0,25%, and olive oil about 00,21%, whereas for the weights, those are: corn oil about0,01gr/ml, palm fruit oil about 0,04gr/ml, VCO about 0,97gr/ml, and olive oil about 0,90gr/ml. It can generallybe concluded that examined vegetable cooking oil still meet the standard of SNI 3741-1995 that is 0,30%.Keyword: vegetable cooking oil, saturated fatty acid, hydrolysis, alkalimeter.

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