The influence of dietary branched-chain fatty acids on the fatty acid composition of tissue lipids of rats

ABSTRACT The fatty acid composition of Listeria monocytogenes Scott A was determined by close-interval sampling over the entire biokinetic temperature range. There was a high degree of variation in the percentage of branched-chain fatty acids at any given temperature. The percentage of branched C17 components increased with growth temperature in a linear manner. However, the percentages of iso-C15:0 (i15:0) and anteiso-C15:0 (a15:0) were well described by third-order and second-order polynomial curves, respectively. There were specific temperature regions where the proportion of branched-chain fatty acids deviated significantly from the trend established over the entire growth range. In the region from 12 to 13°C there were significant deviations in the percentages of both i15:0 and a15:0 together with a suggested deviation in a17:0, resulting in a significant change in the total branched-chain fatty acids. In the 31 to 33°C region the percentage of total branched-chain components exhibited a significant deviation. The observed perturbations in fatty acid composition occurred near the estimated boundaries of the normal physiological range for growth.

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The Effect of Straight-chain Saturated, Monoenoic and Branched-chain Fatty Acids on Growth and Fatty Acid Composition of Mycoplasma Strain Y

Journal of General Microbiology ◽

10.1099/00221287-68-2-173 ◽

1971 ◽

Vol 68 (2) ◽

pp. 173-186 ◽

Cited By ~ 25

Author(s):

A. W. RODWELL ◽

J. E. PETERSON

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Straight Chain ◽

Branched Chain Fatty Acids ◽

Branched Chain ◽

Chain Fatty Acids

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The fatty acid composition of some Entomophthoraceae. IV. The occurrence of branched-chain fatty acids in Conidiobolus species

Canadian Journal of Microbiology ◽

10.1139/m76-154 ◽

1976 ◽

Vol 22 (7) ◽

pp. 1058-1060 ◽

Cited By ~ 8

Author(s):

David Tyrrell ◽

John Weatherston

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Branched Chain Fatty Acids ◽

Total Fatty Acids ◽

Branched Chain ◽

Chain Fatty Acids

The presence of branched-chain fatty acids was confirmed in 6 of 18 Conidiobolus species examined. Amounts varied from about 9% of total fatty acids in C. parvus to about 73% in C. adiaeretus, and in all cases included acids of the even-carbon-numbered iso series and the odd carbon-numbered anteiso series.

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Fatty Acid Composition of Lipids from Sulphuroxidizing and Methylotrophic Bacteria from Thyasirid and Lucinid Bivalves

Journal of the Marine Biological Association of the United Kingdom ◽

10.1017/s0025315400018294 ◽

1995 ◽

Vol 75 (2) ◽

pp. 445-454 ◽

Cited By ~ 19

Author(s):

J. Gregor Fullarton ◽

P. Wood ◽

John R. Sargent

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Polyunsaturated Fatty Acids ◽

Acid Composition ◽

Similar Pattern ◽

Methylotrophic Bacteria ◽

Free Living ◽

Branched Chain Fatty Acids ◽

Branched Chain

Lipids of sulphur-oxidizing bacteria isolated fromThyasim flexuosahad large amounts of 18:l(n-7) together with lesser amounts of both 16:l(n-7) and 16:0 as their major fatty acids. Smaller amounts of the cyclopropyl fatty acids, cyclic δ9,10 C16 and especially cyclic δll,12 C18 were also present. A similar pattern was found for methylotrophic bacteria isolated fromThyasira, MyrteaandLucinoma, except that 16:l(n-7) and 16:0 were both present in larger amounts than 18:l(n-7) and small amounts of cyclic δ9,10 C16 and lesser amounts of cyclic All,12 C18 were present in all cases. The fatty acids 18:l(n-7), 16:l(n-7), 16:0, cyclic δ9,10 C16, and cyclic δll,12 C18 were all present in varying amounts in several free-living, non-marine, sulphur-oxidizing bacteria analysed, and in one bacterium both cyclic δ9,10 C18 and cyclic δll,12 C20 were abundant. Branched-chain fatty acids and polyunsaturated fatty acids were not detected in any of the sulphur-oxidizing or methylotrophic bacteria analysed. The lipids of the sulphur-oxidizing and methylotrophic bacteria consisted largely of phosphatidylethanolamine, phosphatidylglycerol and cardiolipin. The results are discussed in terms of fatty acids as indicators of nutritional relationships in bacterial-invertebrate symbioses.

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PSXV-25 Effects of multiple grass-fed and grain-fed beef systems on meat fatty acid composition

Journal of Animal Science ◽

10.1093/jas/skab235.595 ◽

2021 ◽

Vol 99 (Supplement_3) ◽

pp. 324-324

Author(s):

Sarah C Klopatek ◽

Xiang Yang ◽

James W Oltjen ◽

Payam Vahmani

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Fatty Acid Profiles ◽

Conjugated Linoleic Acids ◽

Branched Chain Fatty Acids ◽

Short Period ◽

Bioactive Fatty Acids ◽

Branched Chain

Abstract Retail sales of labeled fresh grass-fed beef in the U.S. have grown from $17 million in 2012 to $272 million in 2016. The objective of present study was to investigate the effect of four typical grass-fed and conventional beef systems raised in the western United States on beef fatty-acid composition. Treatments included: 1) steers stocked on pasture then finished in a feedyard (CON), 2) steers grass-fed for 20 months (GF20), 3) steers grass-fed for 20 months with a 45-day grain finish (GR45), and 4) steers grass-fed for 25 months (GF25). Fatty acids were analyzed with GC using a 100 m CPSil 88 capillary column. All statistical analyses were performed using a GLM procedure in R. Saturated fatty acid (SFA) concentrations were significantly different across treatments (P < 0.05) with GR45 having the lowest SFA of 43% and GF25 having the highest SFA at 46%. Cis-monounsaturated fatty acid (c-MUFA) particularly oleic acid, which is known as a heart healthy fatty acids, were highest for CON at 44% and lowest for GF20 at 37% (P < 0.05). Conjugated linoleic acids (CLA) were significantly lower for the grain-fed treatments (0.54 CON and 0.63 GR45; P < 0.05) compared to grass-fed treatments (0.93 GF20 and 0.86 GF25; P < 0.05). The grass-fed treatments were higher in n-3 PUFA (3.67 GF20 and 2.29 GF25) than CON (0.79; P < 0.05), however feeding grain for a short period of time did not decrease n-3 PUFA concentrations to the CON level (GF45 2.51; P < 0.05). In conclusion, our findings show that beef from grain-fed beef management systems is higher in c-MUFA, while grass-fed is significantly higher in bioactive fatty acids including CLA and branched chain fatty acids. Additional studies are needed to determine if fatty acid profiles between grass-fed and grain-fed beef would result in different health outcomes for the consumers.

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Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Foods ◽

10.3390/foods9040471 ◽

2020 ◽

Vol 9 (4) ◽

pp. 471

Author(s):

Guillermo Ripoll ◽

María Jesús Alcalde ◽

Anastasio Argüello ◽

María de Guía Córdoba ◽

Begoña Panea

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Goat Milk ◽

Lower Percentage ◽

Dairy Goat ◽

Branched Chain Fatty Acids ◽

Branched Chain ◽

Milk Replacers ◽

Fatty Acid Compositions ◽

Chain Fatty Acids

Goat meat is considered healthy because it has fewer calories and fat than meat from other traditional meat species. It is also rich in branched chain fatty acids that have health advantages when consumed. We studied the effects of maternal milk and milk replacers fed to suckling kids of four breeds on the straight and branched fatty acid compositions of their muscle. In addition, the proximal and fatty acid compositions of colostrum and milk were studied. Goat colostrum had more protein and fat and less lactose than milk. Goat milk is an important source of healthy fatty acids such as C18:1 c9 and C18:2 n–6. Suckling kid meat was also an important source of C18:1c9. Dairy goat breeds had higher percentages of trans monounsaturated fatty acids (MUFAs) and most of the C18:1 isomers but lower amounts of total MUFAs than meat breeds. However, these dairy kids had meat with a lower percentage of conjugated linoleic acid (CLA) than meat kids. The meat of kids fed natural milk had higher amounts of CLA and branched chain fatty acids (BCFAs) and lower amounts of n–6 fatty acids than kids fed milk replacers. Both milk and meat are a source of linoleic, α-linolenic, docosahexaenoic, eicosapentaenoic and arachidonic fatty acids, which are essential fatty acids and healthy long-chain fatty acids.

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