scholarly journals Influence of dietary full-fat seeds and oils on total lipid, cholesterol and fatty acid composition of broiler meats

1991 ◽  
Vol 71 (4) ◽  
pp. 1011-1019 ◽  
Author(s):  
A. O. Ajuyah ◽  
K. H. Lee ◽  
R. T. Hardin ◽  
J. S. Sim
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Total Lipid ◽  
Whole Body ◽  
Canola Meal ◽  
Flax Oil ◽  
Flax Seeds ◽  
Total Tissue

Total lipid and cholesterol contents of whole body carcass and the fatty acid composition of white and dark meat were determined in 64 female broilers (Hubbard) at 6 weeks of age. The broilers were raised on diets containing 10% raw or heated full-fat canola and flax seeds, and reconstituted mixtures of their corresponding meals supplemented with oil or animal tallow (6:4 wt wt−1). There were no significant differences between the raw and heated full-fat seeds for all the traits determined. Also, responses to the reconstituted mixtures of canola meal with canola oil or animal tallow and to the full-fat seeds were similar in terms of total tissue ω-3 fatty acids. However, reconstituted flax meal with flax oil significantly increased white-meat (P < 0.05) and dark-meat (P < 0.001) ω-3 fatty acid concentration compared with the full-fat seeds. Generally, the fatty acid composition of white and dark meat reflected the fatty acid profile of the full-fat seeds, meal or oil that were fed. Our results provide evidence that the incorporation of full-fat flax seeds or flax oil plus flax meal into broiler diets results in elevated deposition levels of ω-3 fatty acids (α-linolenic acid (LNA), 18:3ω3 and eicosapentaenoic acid (EPA), 20:5ω3) into white and dark meat. Increased intake of ω-3 fatty acids in human diets could therefore be achieved by consuming the enriched broiler chicken meats. Key words: Broiler, canola, flax, lipid, cholesterol, fatty acids

Fatty Acids of Channel Catfish (Ictalurus punctatus): Variance Components Related to Diet, Replications Within Diets, and Variability Among Fish

1973 ◽  
Vol 30 (10) ◽  
pp. 1604-1608 ◽  
Author(s):  
R. E. Worthington ◽  
R. T. Lovell
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Total Lipid ◽  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Variance Components ◽  
Total Variance ◽  
Components Of Variance

Channel catfish (Ictalurus punctatus) grown on six experimental diets were analyzed for fatty acid composition of total lipid. Estimates of components of variance showed that natural variability in fatty acid composition among fish due to genetic and/or other factors accounted for 5.5% of total variance. Variance associated with diet, replication, and error accounted for 92.8, 0.7, and 1.0% of total variance, respectively.

scholarly journals Seasonal effects of the fatty acid composition of phospholipid and triacylglycerol in the muscle and liver of male Salmo trutta macrostigma

2021 ◽  
Vol 72 (4) ◽  
pp. e435
Author(s):  
S. Kaçar ◽  
H. Kaya ◽  
M. Başhan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Docosahexaenoic Acid ◽  
Acid Composition ◽  
Total Lipid ◽  
Salmo Trutta ◽  
Seasonal Effects ◽  
Lipid Contents ◽  
Liver Tissues

The seasonal effects on the fatty acid composition of triacylglycerol (TAG) and phospholipid (PL) in the muscle and liver of male Salmo trutta macrostigma were determined using the gas chromatographic (GC) method. The fatty acid (FA) compositions of total lipid, PL and TAG fractions were determined in muscle and liver tissues of S. trutta macrostigma. The phospholipids contained a higher proportion of 16:0 compared to the TAG in the muscle tissue of S. trutta macrostigma. Docosahexaenoic acid (22:6 ω-3) and eicosapentaenoic acid (20:5 ω-3) contents were high in both muscle and liver tissues. The total lipid contents in the muscle and liver were 1.07-2.45 and 3.00-4.64%, respectively. S. trutta macrostigma is a rich source of ω-3 and ω-6, polyunsaturated fatty acids (PUFA) with numerous benefits to human health.

scholarly journals FAT SOLUBLE VITAMINS AND FATTY ACIDS COMPOSITION OF BLACK SEA CYSTOSEIRA BARBATA

2013 ◽  
Vol 1 ◽  
pp. 362-367 ◽  
Author(s):  
Veselina Panayotova ◽  
Mona Stancheva
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Black Sea ◽  
Total Lipid ◽  
Fatty Acids Composition ◽  
Cystoseira Barbata ◽  
Fat Soluble Vitamins ◽  
Β Carotene

Brown alga Cystoseira barbata is the most widely distributed seaweed in the Black Sea. There is limited information about fat soluble vitamins content and fatty acids composition of this specie from Bulgarian Black Sea coast. The aim of this study was to determine fat soluble vitamins, pigments, total lipid and fatty acid composition of Cystoseira barbata. Fat soluble vitamins (vitamin E and D), pigments (β-carotene and astaxanthin) and total cholesterol were analyzed simultaneously using HPLC/UV/FL system equipped with RP analytical column. Sample preparation procedure includes alkaline saponification, followed by liquid-liquid extraction. Brown seaweed Cystoseira barbata contained high amounts of α-tocopherol and β-carotene. Lipids were extracted by following the method of Bligh and Dyer. The residual lipid fraction was methylated using base-catalyzed transmethylation with methanolic potassium hydroxide. Fatty acid composition was analyzed by GC/MS. Cystoseira barbata was rich in linoleic (C18:2n6) and eicosopentaenoic acid (C20:5n3) although total lipid content was generally low. High levels of α-tocopherol correlate with high levels of polyunsaturated fatty acids. As an antioxidant α-tocopherol preserves tissue PUFA from oxidation.

STUDY OF PHYSICAL AND CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF MIX OILS DERIVED FROM FLAX SEEDS AND THISTLE SPOTTY AS INGREDIENT OF COSMETICS

2019 ◽  
Author(s):  
Т.В. ПЕЛИПЕНКО ◽  
С.К. МУСТАФАЕВ ◽  
М.Р. БРУЯКА
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Linseed Oil ◽  
Sensory Properties ◽  
Biologically Active ◽  
Natural Oils ◽  
Flax Seeds

Разработана композиция из натуральных масел из семян льна и расторопши пятнистой. Жирнокислотный состав смеси масел обеспечивает нормальное функционирование и регенерацию кожи и достаточно стабилен к окислению. Масла из семян льна высоколиноленового типа и расторопши пятнистой получены методом холодного отжима на лабораторном прессе FarmetDUO PF3. Выполнены расчеты, определяющие концентрацию исходных масел в смеси с заданным составом жирных кислот, и составлены образцы смеси масел: образец 1 при соотношении 6 : 3 жирных кислот 1 : 1 содержал 33 масла расторопши пятнистой и 67 льняного масла образец 2 при соотношении 6 : 3 жирных кислот 4 : 1 соответственно содержал 27 льняного и 73 масла расторопши. Установлено, что фактическое соотношение жирных кислот 6 : 3 в образце 1 соответственно составило 0,97 : 1, в образце 2 3,8 : 1, что близко к оптимальному. Доля олеиновой кислоты (9) в смеси масел, повышающей их устойчивость к окислению, составила 25 от общего количества жирных кислот. Образцы смеси масел характеризуются средней растекаемостью, невысоким поверхностным натяжением и низкой вязкостью. Введение смеси масел из семян льна и расторопши пятнистой с заданным жирнокислотным составом в рецептуры косметических средств позволит получить биологически активные продукты кремы для сухой кожи, а также питательные кремы с высокими сенсорными свойствами. The composition of natural oils of flax seeds and thistle spotty is developed. The fatty acid composition of the oil mix ensures the normal functioning and regeneration of the skin and is sufficiently stable to oxidation. Samples of the oil from the seeds of the flax with high oleic acid and thistle spotty oil is obtained by cold pressing in a laboratory press FarmetDUO PF3. Calculations determining the concentration of the starting oils in a mixture with given of composition of fatty acids were carried. Samples of the mix of oils composed of: sample 1 when the ratio of 6 : 3 fatty acids of 1 : 1 respectively consists of 33 oil thistle spotty and 67 linseed oil sample 2 when the ratio 6 : 3 fatty acids is 4 : 1 respectively consists of 27 linen 73 oil thistle spotty. It was found that the actual ratio of fatty acids 6: 3 in sample 1 was 0,97 : 1 respectively, in sample 2 3,8 : 1, which is close to optimal. The share of oleic acid (9) in the mix of oils, which increases their resistance to oxidation, was 25 of the total amount of fatty acids. Oil mixture samples are characterized by medium spreadability, low surface tension and low viscosity. The introduction of a mix of flax seed oil and thistle spotty oil with a given fatty acid composition in the formulation of cosmetics will allow to obtain biologically active products creams for dry skin, as well as nourishing creams with high sensory properties.

Total lipid and fatty acid compositions of Lertha sheppardi (Neuroptera: Nemopteridae) during its main life stages

Biologia ◽  
2007 ◽  
Vol 62 (6) ◽  
Author(s):  
Ozlem Cakmak ◽  
Mehmet Bashan ◽  
Ali Satar
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Total Lipid ◽  
Developmental Stages ◽  
Lipid Level ◽  
Gas Chromatography Mass Spectrometry ◽  
Fatty Acid Compositions

AbstractTotal lipid and the fatty acid compositions of phospholipid and triacylglycerol fractions, prepared from eggs, 3rd instars of larvae, pupae, male and female adults of Lertha sheppardi, were analyzed by gas chromatography and gas chromatography-mass spectrometry. The effect of diet (adults’ nutrition) on fatty acid composition of L. sheppardi adults was also investigated. Total lipid of L. sheppardi considerably increased in adults compared with immature stages. There was a significant decrease in total lipid level in larval stage in contrast with egg stage. Qualitative analysis revealed the presence of 14 fatty acids during all stages. The major components were C16 and C18 saturated and unsaturated components which are ubiquitous to most animal species. In addition to these components, one odd-chain (C17:0) and prostaglandin precursor fatty acids were found. The fatty acid profiles of phospholipids and triacylglycerols were substantially different. In phospholipid fraction, monounsaturated fatty acids were the major proportion of fatty acids in both sex of adults and pupae, whereas polyunsaturated fatty acids were the most dominant fatty acids in eggs and 3rd instars. Results of triacylglycerol fraction revealed that fatty acid composition of eggs had higher level of C16:1, C18:0 and C18:3n-3 content than that of 3rd instars and pupae, which suggests accumulation of energetic and structural reserve materials during embryonic development. At more advanced developmental stages, mainly in adult females, the amount of C16:1 increased once again, which may be related to the need for accumulation of sufficient energy and of carbon reservoir in the developing new vitellum. Percentages of C18:1 were significantly high in adult stages compared to other stages. These findings indicate that the accumulation and consumption of fatty acids fluctuate through different development stages. Diet did not effect the fatty acid composition of L. sheppardi adults.

scholarly journals Investigation of lipids of flax seed meal and the prospect of using it in meat dishes

2019 ◽  
Vol 21 (91) ◽  
pp. 9-13
Author(s):  
O. P. Izhevska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Wheat Flour ◽  
Water Soluble ◽  
Seed Meal ◽  
Flax Seed ◽  
Flax Seeds

The possibility of using a plant supplement is considered in materials of the article, namely, the seed meal of flax in the recipe for meat semi-finished products “Mazurki-Volynsky” to enrich these products with physiological-functional ingredients. Flax seeds is a valuable source of polyunsaturated fatty acids. It is rich in protein substances, balanced by the amino acid, contains insoluble and water-soluble edible fibers and phenolic compounds, in particular lignans, which have antioxidant properties. In this work, a flax seeds (FS) was obtained by using the method of “cold pressing” produced by NV “Zhytomyrbioprodukt” LLC. Fatty acid composition of lipids was determined according to GOST 30418-96. The method is based on the conversion of triglycerides of fatty acid to methyl (ethyl) esters of fatty acids and on their gas chromatic analysis. The purpose of our research was to determine from the technological point of view the expediency of introducing the flax seeds into the recipes of meat semi-finished products to enrich their health-improving ingredients. For this purpose, in studies, a complete replacement of wheat flour and a partial replacement of fat material by the use of flax seed is proposed. Thus, compared to the control, the amount of meat raw material does not change, and the change occurs only at the expense of the filler of meal. The article presents a comparative estimation of the chemical composition of the flax seeds and wheat flour, the effect of flax on the change of the lipid composition of meat semi-finished products in case of its inclusion in the recipe of products. The fatty acid composition of sorbitol lipids was investigated in comparison with the fatty acid composition of the wheat flour I flavors. It is noted that the inclusion into the recipe of meat semi-finished flax seed meal in the case of replacing wheat flour and part of the fat, enriches them with such physiological-functional ingredients as proteins with a complete amino acid composition, polyunsaturated fatty acids, edible fibers, a significant part of which are water-soluble, vitamins, micro- and macro elements, lignans. The calculation method found that the amount of protein in the experimental sample, as compared with the sample, which included wheat flour, increased by 3.69% due to the increase of protein contained in FS. Adding FS changes the qualitative composition of the lipid in exploratory samples. The calculation method found that the content of polyunsaturated fatty acids (PUFAs) increased by 12% compared with control. It should be noted that the ability of these fatty acids to oxidation, with the formation of peroxides, will affect the structural and mechanical properties of semi-finished products, which should affect the process of preparation and quality of finished products. This requires further research.

scholarly journals Fatty acid composition of curd spread with different flax oil content

2020 ◽  
Vol 19 (2) ◽  
pp. 216-222
Author(s):  
Anastasiia Lialyk ◽  
Oleg Pokotylo ◽  
Mykola Kukhtyn ◽  
Ludmila Beyko ◽  
Yulia Horiuk ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Control Sample ◽  
Total Content ◽  
Omega 3 ◽  
Flax Oil

The creation of new types of dairy products for functional purposes with the addition of unconventional oils as sources of polyunsaturated fatty acids (PUFA) is a promising and relevant research sphere. The study aimed to investigate the fatty acid composition of experimental samples of curd spread with different content of flax oil. The fatty acid composition was determined on a Hewlett Packard HP-6890 chromatograph with a flame ionization detector equipped with a 100 m long SP-2560 capillary column. It is established, that the total content of saturated fatty acids in curd spread containing 8 %, 10 %, and 12 % of flax oil was reduced, and the general total content of unsaturated fatty acids increased accordingly by 5.73 %, 6.94 % and 7.31 %, compared to the control sample without flax oil. The gas-chromatographic analysis showed that flax oil is rich in omega-3 PUFA due to its high content of α-linoleic acid, so adding flax oil to the spread led to an increase in its content of α-linolenic acid and, accordingly, increased the content of PUFA of the omega-3 family. Thus, adding 8 %, 10 % and 12 % of flax oil to the curd spread, the content of α-linolenic acid in it increased accordingly by 3.91 %, 4.52 %, and 4.69 %, compared to the control sample. Curd spread with 10 % content of flaxseed oil is characterized by the most optimal fatty acid composition. The ratio of saturated fatty acids to unsaturated in this curd spread is 1.9 : 1, and the ratio between PUFAs of the omega-3,-6, and -9 families are 1.3 : 1: 5.3.

Diet-induced changes in fatty acid composition of herring larvae reared in enclosed ecosystems

1983 ◽  
Vol 63 (3) ◽  
pp. 575-584 ◽  
Author(s):  
R. R. Gatten ◽  
J. R. Sargent ◽  
J. C. Gamble
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Total Lipid ◽  
Sea Water ◽  
Natural Populations ◽  
Induced Changes

Fertilized herring eggs were hatched in large sea water enclosures containing natural populations of phytoplankton and Zooplankton and the developing fish sampled at intervals for a period of 90 days to determine the levels and composition of their depot triacylglycerols. The percentage of triacylglycerols in total lipid declined from hatching to about 40 days post-hatch and then increased markedly during the remaining 50 days. During the first 30 days from hatching the acyl groups of the triacylglycerols were dominated by polyunsaturated fatty acids, especially 18:4 (n−3), 20:5 (n−3) and 22:6 (n−3), characteristic of a predominantly phytoplanktonic diet. For the remainder of the 90-day experiment the percentages of polyunsaturated fatty acids decreased, to be replaced by increasing percentages of 20:1 (n−9) and 22:1 (n−11 ) fatty acids characteristic of a predominantly zooplanktonic diet.

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