Intramuscular fatty acid composition of neutral and polar lipids for heavy-weight Angus and Simmental steers finished on pasture or grain

1999 ◽  
Vol 79 (6) ◽  
pp. 821-827 ◽  
Author(s):  
Makoto Itoh ◽  
Cecil B Johnson ◽  
Gerald P Cosgrove ◽  
Paul D Muir ◽  
Roger W Purchas
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Polar Lipids ◽  
Heavy Weight ◽  
Neutral And Polar Lipids

Quality Characteristics of Fresh Meat from Pigs of the Gascon Breed

2004 ◽  
Vol 10 (1) ◽  
pp. 29-34 ◽  
Author(s):  
P. Sans ◽  
M. J. Andrade ◽  
S. Ventanas ◽  
J. Ruiz
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Neutral Lipids ◽  
Biceps Femoris ◽  
Monounsaturated Fatty Acids ◽  
Intramuscular Fat ◽  
Polar Lipids ◽  
Neutral And Polar Lipids

Chemical parameters involved in technological meat quality for dry cured processing of Gascon pigs were studied in longissimus dorsi (LD) and biceps femoris (BF) muscles. Muscles from Gascon pigs showed 2.60 and 2.84% of intramuscular fat content, 23.64 and 22.14% protein content and 1.34 and 4.63mg of myoglobin per gram of muscle (respectively LD and BF). Intramuscular fat (IMF) and myoglobin levels were higher than those reported for commercial pigs, but lower than those previously found in Iberian pigs. A similar situation was detected in the fatty acid composition of neutral and polar lipids of both muscles. Thus, monounsaturated fatty acids (MUFA) in neutral lipids of Gascon pig muscles (LD and BF respectively) were 58.27 and 51.98%, while polyunsaturated fatty acids (PUFA) levels were 5.61 and 14.13% respectively; values similar to those found in Iberian pigs and quite different to usual values in commercial pig breeds. The same trend was found in polar lipids. Both muscles showed a low susceptibility to induced lipid oxidation, in agreement with their fatty acid composition. These results pointed out that meat from pigs of the Gascon breed showed optimal characteristics for dry cured processing.

scholarly journals Neutral and Polar Lipids in Chicken Parts and Their Fatty Acid Composition

1985 ◽  
Vol 64 (5) ◽  
pp. 910-916 ◽  
Author(s):  
M.R. SAHASRABUDHE ◽  
NICOLE FILLION DELORME ◽  
D.F. WOOD ◽  
C.J. RANDALL
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Polar Lipids ◽  
Neutral And Polar Lipids

scholarly journals Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 171 ◽  
Author(s):  
Ronan Lordan ◽  
Eoin O’Keeffe ◽  
Alexandros Tsoupras ◽  
Ioannis Zabetakis
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Acid Composition ◽  
Polar Lipid ◽  
Neutral Lipids ◽  
Fatty Acid Content ◽  
Polar Lipids ◽  
Lipid Fatty Acid ◽  
By Products

The in vitro antithrombotic properties of polar lipid constituents of malted grain (MG), pelleted hops (PH), brewer’s spent grain (BSG), spent hops (SH), wort, and bottled beer from the same production line were assessed in human platelets. The total lipids (TL) were extracted according to the Bligh and Dyer method and further separated into the total neutral lipids (TNL) and total polar lipids (TPL) extracts by counter-current distribution. The TL, TNL, and TPL extracts of all samples were assessed for their ability to inhibit platelet-activating factor (PAF) and thrombin-induced human platelet aggregation. The raw materials, by-products, wort, and beer lipid extracts all exhibited antithrombotic properties against PAF and thrombin. However, the beer TPL exhibited the lowest IC50 values against PAF-induced (7.8 ± 3.9 µg) and thrombin-induced (4.3 ± 3.0 µg) platelet aggregation indicating that these polar lipids were the most antithrombotic. The lipid extracts tended to be more bioactive against the thrombin pathway. The fatty acid content of all the TPL extracts were assessed using GC-MS. The fatty acid composition of the most bioactive TPL extracts, the wort and the beer, shared similar fatty acid profiles. Indeed, it was noted that fermentation seems to play a role in increasing the antithrombotic properties of polar lipids against PAF and thrombin by moderately altering the polar lipid fatty acid composition. Furthermore, the use of brewing by-products as a source of functional cardioprotective lipids warrants further investigation and valorisation.

Environmental constraints on the lipid composition and metabolism of euphausiids: the case of Euphausia superba and Meganyctiphanes norvegica

2000 ◽  
Vol 57 (S3) ◽  
pp. 91-103 ◽  
Author(s):  
P Mayzaud ◽  
E Albessard ◽  
P Virtue ◽  
M Boutoute
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Southern Ocean ◽  
Acid Composition ◽  
Temperature Regime ◽  
Euphausia Superba ◽  
Polar Lipids ◽  
Lower Content ◽  
Ligurian Sea ◽  
Meganyctiphanes Norvegica

Antarctic (Euphausia superba) and northern krill (Meganyctiphanes norvegica) are characterised by large-scale spatial distributions. Euphausia superba is limited to the Southern Ocean, while M. norvegica is present from the Arctic Ocean to the Mediterranean Sea. Euphausia superba structural lipids showed little mesoscale variability. Specific differences between phosphatidylcholine and phosphatidylethanolamine fatty acid composition exceeded variability related to sampling stations. On a larger scale (Southern Ocean), fatty acid composition of both total polar lipids and phosphatidylcholine confirmed the reduced level of regional variability. Similar comparisons between female M. norvegica collected at two extreme sites in terms of temperature regime (Kattegat and Ligurian Sea) during two seasons (spring-summer and fall-winter) suggested a more complex picture. Levels of phosphatidylethanolamine, lysophosphatidylcholine, and diphosphatidylglycerol showed significant differences between sites. During spring- summer, a lower content of phosphatidylethanolamine and lysophosphatidylcholine was observed for the Ligurian Sea population. Fatty acid composition of total polar lipids was significantly different at both sites. Comparisons between spring-summer populations at both sites showed higher percentages of 22:6n-3 and a lower content in saturated and monoenoic acids for the Ligurian Sea, suggesting some degree of adaptation to temperature regime.

scholarly journals Ripening and Solar Exposure Alter Polar Lipid Fatty Acid Composition of `Honey Dew' Muskmelons

HortScience ◽  
1990 ◽  
Vol 25 (10) ◽  
pp. 1262-1264 ◽  
Author(s):  
Charles F. Forney
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Solar Radiation ◽  
Acid Composition ◽  
Polar Lipid ◽  
Unsaturated Fatty Acids ◽  
Polar Lipids ◽  
Solar Exposure ◽  
Lipid Fatty Acid

Polar lipids were extracted from immature through overripe `Honey Dew' muskmelons (Cucumis melo L.) that were exposed to high or low levels of solar radiation. Fatty acid composition of the polar lipids changed and the percentage of unsaturated fatty acids increased as fruit ripened. The percentage of monounsaturated fatty acids palmitoleic and oleic acid as a percent of total fatty acids increased from 8% in melons of minimum maturity to >50% in overripe melons. Also, the ratio of unsaturated to saturated fatty acids increased from 2.2 to 5.0. Total polar lipid fatty acid compostion from middle mesocarp tissue (flesh) did not change as much during ripening as the polar lipid composition from the epidermis (peel). Peel tissue from the top of melons relative to the ground had unsaturation ratios of C18 fatty acids and C16 fatty acids 33% and 62% greater, respectively, than peel from the bottom of the melon. Melons of minimum maturity exposed to solar radiation had significantly more unsaturated C18 fatty acids than shaded melons. Increase in the percentage of unsaturated polar lipid fatty acids in `Honey Dew' melons may relate to increases in chilling tolerance reported to occur with ripening and solar exposure.

scholarly journals PHOSPHOLIPIDS FROM PUMPKIN (Cucurbita moschata (Duch.) Poir) SEED KERNEL OIL AND THEIR FATTY ACID COMPOSITION

2011 ◽  
Vol 11 (1) ◽  
pp. 48-52 ◽  
Author(s):  
Tri Joko Raharjo ◽  
Laily Nurliana ◽  
Sabirin Mastjeh
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Polar Lipids ◽  
Gas Chromatography Mass Spectrometry ◽  
Seed Kernel ◽  
Cucurbita Moschata ◽  
Pumpkin Seed ◽  
Spectrophotometric Methods

The phospholipids (PL) of pumpkin (Cucurbita moschata (Duch) Poir) seed kernel and their fatty acid composition were investigated. The crude oil was obtained by maceration with isopropanol followed by steps of extraction yielded polar lipids. The quantitative determination of PLs content of the dried pumpkin seed kernel and their polar lipids were calculated based on the elemental phosphorus (P) contents which was determined by means of spectrophotometric methods. PL classes were separated from polar lipids via column chromatography. The fatty acid composition of individual PL was identified by gas chromatography-mass spectrometry (GC-MS). The total of PL in the pumpkin seed kernels was 1.27% which consisted of phosphatidylcholine (PC), phosphatidylserine (PS) and phosphatidyletanolamine (PE). The predominant fatty acids of PL were oleic and palmitic acid in PC and PE while PS's fatty acid were dominantly consisted of oleic acid and linoleic acid.

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