Fatty Acid Profile of Young Leaflets of Cycas circinalis L. and the Effect on Selected Serum Parameters in Wistar Rats

2014 ◽  
Vol 3 (2) ◽  
Author(s):  
Rathnayake Mudiyanselage Uththara Sachinthanie Senarath ◽  
Jimmy G. Catanes ◽  
Thusharie Sugandhika Malalavidhane
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Wistar Rats ◽  
Serum Parameters ◽  
Cycas Circinalis

scholarly journals Oxidative stress and fatty acid profile in Wistar rats subjected to acute food restriction and refeeding with high-fat diets

2014 ◽  
Vol 29 (3) ◽  
pp. 178-185 ◽  
Author(s):  
Ana Lígia da Silva Nassar ◽  
Luisa Pereira Marot ◽  
Paula Payão Ovidio ◽  
Gabriela Salim Ferreira de Castro ◽  
Alceu Afonso Jordão Júnior
Keyword(s):  
Oxidative Stress ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Food Restriction ◽  
Wistar Rats ◽  
High Fat ◽  
High Fat Diets ◽  
Fat Diets

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.

scholarly journals Effect of dietary fat source on fatty acid profile and lipid oxidation of eggs

2012 ◽  
Vol 42 (5) ◽  
Author(s):  
EJ King ◽  
A Hugo ◽  
FH De Witt ◽  
HJ Van der Merwe ◽  
MD Fair
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Dietary Fat
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