scholarly journals Goat yoghurt drinks with elevated α-linolenic acid content and enriched with yacon fiber

10.5219/1031 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 150-156
Author(s):  
Markéta Borková ◽  
Miloslav Šulc ◽  
Alena Svitáková ◽  
Klára Novotná ◽  
Jana Smolová ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linolenic Acid ◽  
Fatty Acid Profile ◽  
Acid Content ◽  
Linseed Oil ◽  
Fatty Acid Content ◽  
Goat Milk ◽  
Linolenic Acid Content ◽  
Omega 3 ◽  
Feed Composition

Goat milk and goat milk products are very valuable in human nutrition because of their favorable nutrient composition which can be further boosted by the addition of prebiotic fiber and probiotic bacteria. It has also been possible to change the fatty acid profile of goat milk through feed composition. The aim of this study was to increase the nutritional value of goat milk by producing a probiotic yoghurt drink made from milk with elevated omega-3 fatty acids and enriched with natural yacon prebiotics. Goat nutrition is one of the key factors how we can naturally increase omega-3 fatty acid content in goat milk. In our study, twenty four White Shorthair goats were divided into the control and experimental group which was supplemented with 55 mL of linseed oil per day for eight weeks to increase the monounsaturated and polyunsaturated fatty acid content in the milk. The yoghurt milk drinks were formulated from individual goat milk samples with added bifidobacteria and yacon prebiotics. Our results showed that goat feed supplementation with linseed oil indeed positively changed fatty acid profile of goat milk in which α-linolenic acid content increased while, at the same time, lauric, myristic and palmitic acid contents decreased. Also, yoghurt drinks enriched with yacon prebiotics have shown higher bifidobacteria counts compared to the control. 

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.

scholarly journals Δ 6-desaturase activity in liver microsomes of rats fed diets enriched with cholesterol and/or ω3 fatty acids

1988 ◽  
Vol 249 (2) ◽  
pp. 351-356 ◽  
Author(s):  
M L Garg ◽  
E Sebokova ◽  
A B R Thomson ◽  
M T Clandinin
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Beef Tallow ◽  
Acid Content ◽  
Linseed Oil ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Omega 6 ◽  
3 Omega

The effect of feeding semipurified diets enriched in linseed (rich in C18:3, omega 3 fatty acid) or fish (rich in C20:5, omega 3 and C22:6, omega 3 fatty acid) oil with and without cholesterol supplementation on the desaturation of linoleic acid (C18:2, omega 6) by rat liver microsomal fractions was investigated. Animals fed diets supplemented with beef tallow were used as equal-energy controls. Both linseed-oil and fish-oil diets, without added cholesterol, decrease conversion of C18:2, omega 6 fatty acid to gamma-linolenic acid (C18:3, omega 6). Reduction in delta 6-desaturation was significantly greater for animals fed the diet containing fish oil than with animals fed the linseed-oil diet. The major effect of cholesterol supplementation was to decrease the rate of desaturation of C18:2, omega 6, when fed in combination with the beef-tallow diet, whereas delta 6-desaturation was unaffected when cholesterol was fed along with diets high in omega 3 fatty acids (linseed oil or fish oil). The activity of the delta 6-desaturase in vitro is consistent with the fatty acid composition observed for the microsomal membranes on which this enzyme is localized. Dietary linseed oil and fish oil lowered the arachidonic (C20:4, omega 6) acid content of rat liver microsomes, with an accompanying increase in membrane eicosapentaenoic (C20:5, omega 3) and docosahexaenoic (C22:6, omega 3) acid content, in comparison with the group fed beef tallow. Inclusion of cholesterol into the beef-tallow or linseed-oil diets resulted in decreased membrane C20:4, omega 6-fatty-acid content, with concomitant increase in C18:2, omega 6-fatty-acid content. However, addition of cholesterol to the fish-oil diet did not alter the microsomal membrane content of C20:4, omega 6 fatty acid. Thus it is suggested that (1) the decrease in prostaglandin E2, thromboxane and prostacyclin levels generally observed after fish-oil consumption may be at least partly due to inhibition of C20:4, omega 6-fatty-acid synthesis from C18:2, omega 6 fatty acid; and (2) consumption of fish oil prevents the further decrease in C20:4, omega 6-fatty-acid levels by dietary cholesterol that is apparent when cholesterol is fed in combination with diets high in saturated fat or C18:3, omega 3 fatty acid.

scholarly journals Variation and genetic analysis of fatty acid composition in flax (Linum usitatissimum L.)

Euphytica ◽  
2021 ◽  
Vol 218 (1) ◽  
Author(s):  
Magdalena Walkowiak ◽  
Stanislaw Spasibionek ◽  
Krystyna Krótka
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Linum Usitatissimum ◽  
Acid Content ◽  
Linseed Oil ◽  
F1 Hybrids ◽  
Oleic Acid Content ◽  
Omega 3 Fatty Acids ◽  
Omega 3

AbstractFlax (Linum usitatissimum L.) is an important source of oil rich in omega–3 fatty acids (especially α-linolenic acid accounting for > 50%), which is proven to have health benefits and utilized as an industrial raw material. α-Linolenic acid is a polyunsaturated fatty acid that readily undergoes oxidative transformation. Autoxidation of α-linolenic acid is the principal process contributing to the development of off-flavors, loss of color, and alteration in the nutritional value of linseed oil. However, there is huge a demand on the market for oils having different compositions of fatty acids, including the linseed oil characterized by improved stability. For this purpose, a complete diallel cross was performed in this study using six flax genotypes varying in the fatty acid content to estimate the genetic parameters. The analysis of variances carried out for the studied traits (content of oleic, linoleic and α-linolenic acid) indicated large differences among the genotypes. Variances due to GCA were much higher in magnitude than those related to SCA for the content of linoleic and α-linolenic acid, which indicated the superiority of additive gene effects in determining the inheritance of these traits. The nonadditive gene action played an important role for oleic acid content, since the magnitude of SCA effect was almost two times higher than GCA effect. The parental lines of linola (Linola KLA and Linola KLB) exhibited the highest concentration of favorable alleles for the two traits (high content of linoleic acid and low content of α-linolenic acid) and were thus found suitable for a continuous improvement program. On the basis of the SCA effect, five cross combinations, were found to be promising F1 hybrids for use as a source population for further selection, in order to achieve fatty acid changes in linseed. These combinations allow selecting varieties with 1:1 and 2:1 ratio of omega–6:omega–3 fatty acids for producing oil with an extended shelf life for food products.

An Assessment of Source of Supplemental Dietary Fat During Early Gestation on Fetal Survival and Fetal Measurements in Swine

1993 ◽  
Vol 1993 ◽  
pp. 130-130
Author(s):  
M.D. Lindemann ◽  
A.P. Rigau ◽  
E.T. Kornegay ◽  
A.F. Harper
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Linseed Oil ◽  
Fatty Acid Content ◽  
Docosahexanoic Acid ◽  
Omega 3 ◽  
Early Gestation ◽  
Fetal Survival ◽  
Significant Difference

The greatest loss in litter size occurs prior to farrowing. That loss is the embryonic or fetal death loss; this is normally 25-40% of the number of eggs ovulated in swine. Recently a report from Canada (Fengler et al., 1990) demonstrated an improvement in embryo survival of about 14% with the dietary supplementation of oils in early gestation. The Canadian research supplemented the diet at a rate of 4% with either safflower oil or olive oil. The assumption tested and discussed was related to the role of linoleic acid (C 18:2w6) in swine diets. Linoleic acid is thought to be the only essential fatty acid needed by swine and it can be found in large amounts in many fats and oils.Interestingly, in the analysis of the fatty acid composition of the embryos, the only significant difference in the embryonic fatty acid content was an increase in the omega-3 fatty acid docosahexanoic acid (C 22:6w3) in embryos from those sows fed diets supplemented with oil. Docosahexanoic acid is not found in plant oils; however, through a series of metabolic reactions swine can manufacture this fatty acid from another fatty acid - linolenic acid (C 18:3w3). There are three good sources of linolenic acid from plant origin; those sources are linseed oil (from flax), canola oil (from rapeseed or canola) and soyabean oil. The positive results which they observed then may have been due to trace amounts of linolenic acid in the oils which they evaluated.

New layers in understanding and predicting α-linolenic acid content in plants using amino acid characteristics of omega-3 fatty acid desaturase

2014 ◽  
Vol 54 ◽  
pp. 14-23 ◽  
Author(s):  
Zahra Zinati ◽  
Fatemeh Zamansani ◽  
Amir Hossein KayvanJoo ◽  
Mahdi Ebrahimi ◽  
Mansour Ebrahimi ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Linolenic Acid ◽  
Acid Content ◽  
Fatty Acid Desaturase ◽  
Linolenic Acid Content ◽  
Omega 3 ◽  
Omega 3 Fatty Acid

Effets physiologiques de la benzyladénine sur Lemna minor I. Influence sur la composition lipidique

1982 ◽  
Vol 60 (6) ◽  
pp. 758-764 ◽  
Author(s):  
R. Bérubé ◽  
G. Beaumont ◽  
G. Grenier
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Acid Content ◽  
Neutral Lipids ◽  
Lemna Minor ◽  
Fatty Acid Content ◽  
Linolenic Acid Content ◽  
High Doses ◽  
Higher Doses

Doses from 0.002 to 2.0 ppm of benzyladenine (BA) increased the water content in 15-day-old plants of Lemna minor L. However, a concentration of 5.0 ppm decreased it. The total esterified fatty acid content increased up to 2.0 ppm and decreased at 5.0 ppm, compared with controls. The BA increased the percentages of total palmitic and α-linolenic acids and decreased the percentage of total linoleic acid, mainly for higher doses. At 2.0 and 5.0 ppm of BA, the proportions of phospholipids increased strongly as compared with galactolipids (especially the diacylgalactosylglycerol) and total neutral lipids. In phosphatidylcholine, phosphatidylethanolamine, and phosphotidylinositol, the α-linolenic acid content exhibited a marked increase at the expense of linoleic acid of these phospholipids. The percentage of α-linolenic acid in diacylgalactosylglycerol remained constant in the presence of BA, but it decreased in diacyldigalactosylglycerol. At concentrations of 2.0 and 5.0 ppm, the α-linolenic acid content of total neutral lipids increased greatly. The modifications observed in the lipid composition of L. minor, at 2.0 and 5.0 ppm in BA, suggest that the cell membranes (particularly those of chloroplasts) and their functions may be altered by these high doses of cytokinin.

Omega-3 fatty acid desaturase (FAD3, FAD7, FAD8) gene expression and linolenic acid content in cowpea leaves submitted to drought and after rehydration

2009 ◽  
Vol 65 (2-3) ◽  
pp. 162-169 ◽  
Author(s):  
Maria-Lucia Torres-Franklin ◽  
Anne Repellin ◽  
Van-Biet Huynh ◽  
Agnès d’Arcy-Lameta ◽  
Yasmine Zuily-Fodil ◽  
...  
Keyword(s):  
Gene Expression ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Content ◽  
Fatty Acid Desaturase ◽  
Linolenic Acid Content ◽  
Omega 3 ◽  
Omega 3 Fatty Acid

scholarly journals Fatty Acid Profile of Milk - A Review

2013 ◽  
Vol 57 (2) ◽  
pp. 135-139 ◽  
Author(s):  
Maria Markiewicz-Kęszycka ◽  
Grażyna Czyżak-Runowska ◽  
Paulina Lipińska ◽  
Jacek Wójtowski
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Fatty Acid Profile ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Large Body ◽  
Goat Milk ◽  
Cow Milk ◽  
Sheep Milk ◽  
Ewe's Milk

Abstract The article describes the recent data dealing with the fatty acid content in cow, goat, and sheep milk. A large body of evidence demonstrates that fatty acid profile in goat and sheep milk was similar to that of cow milk. Palmitic acid was the most abundant in milk. Goat milk had the highest C6:0, C8:0, and C10:0 content. Sheep milk was the richest source of conjugated linoleic acid and α-linolenic acid. Ewe’s milk had lower value of n-6/n-3 then goat and cow milk.

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
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