Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs

Meat Science ◽  
2004 ◽  
Vol 67 (2) ◽  
pp. 245-249 ◽  
Author(s):  
Ismail Yılmaz
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Quality Characteristics ◽  
Low Fat

scholarly journals Comparison of the Uptake and Processing of Cholesterol from Chylomicrons of Different Fatty Acid Composition in Rats Fed High-Fat and Low-Fat Diets

1997 ◽  
Vol 246 (1) ◽  
pp. 92-102 ◽  
Author(s):  
Elena Bravo ◽  
Loredana Flora ◽  
Alfredo Cantafora ◽  
Veronica Luca ◽  
Marco Tripodi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
High Fat ◽  
Low Fat ◽  
Fat Diets

scholarly journals The nutritive value of fat in the diet of the milk-fed lamb

1970 ◽  
Vol 24 (2) ◽  
pp. 435-440 ◽  
Author(s):  
G. B. Stokes ◽  
D. M. Walker
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Nutritive Value ◽  
Experimental Period ◽  
Dietary Fats ◽  
Low Fat ◽  
Low Fat Diet ◽  
Fatty Acid Patterns

1. The fatty acid composition of the depot fats of thirty-six preruminant lambs was determined. Four lambs were slaughtered at 3 d of age, two lambs were fed on a low-fat diet for 28 d, and thirty lambs in groups of three were given ten different dietary fats in artifcial milk diets for 28 d.2. The fatty acid patterns of the carcass fats were closely related to those of the dietary fats, and within-treatment variations were extremely low. Significant differences in fatty acid composition were observed between the skin, carcass, perinephric and subcutaneous lipids, irrespective of the diet given.3. The carcass lipids of lambs given the low-fat diet were similar in their fatty acid composition to those of lambs aged 3 d, though the former lambs lost fat from the carcass during the experimental period.

scholarly journals Comparative Study on Quality Characteristics and Variations in Fatty Acid Composition of Different Varieties of Rapeseed and Mustard (Brassica spp.)

2018 ◽  
pp. 1-7
Author(s):  
Md. Delwar Hossain ◽  
Kamal Uddin Ahmed ◽  
Mst. Farhana Nazneen Chowdhury ◽  
Alak Barman ◽  
Arif Ahmed ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Erucic Acid ◽  
Acid Composition ◽  
Acid Value ◽  
Quality Characteristics ◽  
Brassica Spp ◽  
Liquid Chromatographic

With a view to studying the qualitative features and the variations in fatty acid composition of 6 rapeseed (B. campestris and B. napus) and mustard (B. juncea) varieties, an experiment was conducted. Among these varieties, BARI Sarisha-14 presented the value of 168.4 which was recorded the highest. Both BARI Sarisha-11 and BARI Sarisha-14 was found with the highest iodine value of 39.44; and the highest amount of acid value was recorded from BARI Sarisha-11 (1.867). Gas-liquid chromatographic (GLC) method has been used to determine the composition of essential fatty acid in the seeds of Brassica spp. (L.). From the GLC analysis, it was found that erucic acid, oleic acid, linoleic acid and lenolenic acid were the prime fatty acids in all the varieties. Erucic acid was in the range of 41.11 – 51.28%, oleic acid was the highest both in BARI Sarisha-11 and BARI Sarisha- 13 contained (18.69%), while BARI Sarisha-9 contained the highest amount of the unsaturated linoleic (17.75%)  and linolenic (15.83%) acids. Moreover, palmitic acid, stearic acid and archidic acid were also present in small amount.

Comparison of Low Fat and Low Carbohydrate Diets on Circulating Fatty Acid Composition and Markers of Inflammation

Lipids ◽  
2007 ◽  
Vol 43 (1) ◽  
pp. 65-77 ◽  
Author(s):  
Cassandra E. Forsythe ◽  
Stephen D. Phinney ◽  
Maria Luz Fernandez ◽  
Erin E. Quann ◽  
Richard J. Wood ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Low Fat ◽  
Markers Of Inflammation ◽  
Low Carbohydrate

Effects on plasma lipids and fatty acid composition of very low fat diets enriched with fish or kangaroo meat

Lipids ◽  
1987 ◽  
Vol 22 (7) ◽  
pp. 523-529 ◽  
Author(s):  
Andrew J. Sinclair ◽  
Kerin O'Dea ◽  
Graeme Dunstan ◽  
Paul D. Ireland ◽  
Maggie Niall
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Plasma Lipids ◽  
Low Fat ◽  
Fat Diets

INFLUENCE OF LOW FAT FISHMEAL ON FATTY ACID COMPOSITION AND SENSORY QUALITY OF PORK

2003 ◽  
Vol 14 (1) ◽  
pp. 51-65 ◽  
Author(s):  
R. JONSDOTTIR ◽  
T. VALDIMARSDOTTIR ◽  
B. BALDURSDOTTIR ◽  
G. THORKELSSON
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sensory Quality ◽  
Low Fat
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