Incorporation of by-products of rosemary and thyme in the diet of ewes: effect on the fatty acid profile of lamb

2013 ◽  
Vol 236 (2) ◽  
pp. 379-389 ◽  
Author(s):  
Gema Nieto Martínez
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
By Products

scholarly journals Changes in the milk fatty acid profile of Awassi sheep in response to supplementation with agro-industrial by-products

2018 ◽  
Vol 166 ◽  
pp. 93-100 ◽  
Author(s):  
M. Hilali ◽  
B. Rischkowsky ◽  
L. Iñiguez ◽  
H. Mayer ◽  
M. Schreiner
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Fatty Acid ◽  
Awassi Sheep ◽  
By Products

scholarly journals Extraction by Dry Rendering Methode and Characterization Fish Oil of Catfish Viscera Fat by Product of Smooked Fish Processing

2017 ◽  
Vol 19 (3) ◽  
pp. 196
Author(s):  
Kamini Kamini ◽  
Pipih Suptijah ◽  
Joko Santoso ◽  
Sugeng Heri Suseno
Keyword(s):  
Heavy Metal ◽  
Fatty Acid ◽  
Fish Oil ◽  
Fatty Acid Profile ◽  
Profile Analysis ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Fish Processing ◽  
Yield Value ◽  
By Products

Abstract<br />The catfish viscera fat, is cathfish processing by-products, has potential to be used as a source of raw<br />material for production of fish oil. This study aimed to analyze the value of proximate, heavy metal content<br />and fatty acid profile of catfish viscera fat (Pangasius hypopthalmus) and characterized fish oil extracted by<br />dry rendering in various temperature and time than compared it to fish oil extracted by stove heating to<br />obtain the best treatment. Proximate, heavy metal residue, and the fatty acid profile analysis were conducted<br />for characterizing catfish viscera fat. Fish oil extraction was conducted by dry rendering in various<br />temperatures of 50, 60, 70, 80 °C for 1, 2, and 3 hours. Fish oil quality was determined by the chemical<br />characteristics i.e. PV, FFA, anisidin and TOTOX. The results of the study showed that fat content of catfish<br />fat viscera was 88.19 %, the heavy metals content was below SNI standart to be consumed, and fatty acid<br />profile composition was SFA&gt;MUFA&gt;PUFA. The highest fatty acid content was oleic acid. The best fish oil<br />quality was resulted on temperature extraction of 50°C for 2 hours with yield value, PV, FFA, anisidin, and<br />TOTOX were 45.17 %, 2.77 meq/kg, 0.83 %, 2.86 meq/kg, 8.39 meq/kg respectively. This result was not<br />significantly different with fish oil extracted by the stove heating expect for yield and PV were 80.11% and<br />6.52 meq/kg, respectively.<br /><br />

Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts

2012 ◽  
Vol 154 (3) ◽  
pp. 135-144 ◽  
Author(s):  
Ana Paula do Espírito Santo ◽  
Nathalie S. Cartolano ◽  
Thaiane F. Silva ◽  
Fabiana A.S.M. Soares ◽  
Luiz A. Gioielli ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
By Products

Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products

2015 ◽  
Vol 188 ◽  
pp. 481-488 ◽  
Author(s):  
Sonia Tabasum Ahmed ◽  
Md. Manirul Islam ◽  
A.B.M. Rubayet Bostami ◽  
Hong-Seok Mun ◽  
Ye-Jin Kim ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Punica Granatum ◽  
Meat Composition ◽  
Punica Granatum L ◽  
By Products

Supplementation of by‐products from grape, tomato and myrtle affects antioxidant status of dairy ewes and milk fatty acid profile

2020 ◽  
Vol 104 (2) ◽  
pp. 493-506 ◽  
Author(s):  
Giovanna Buffa ◽  
Eleni Tsiplakou ◽  
Christina Mitsiopoulou ◽  
Giuseppe Pulina ◽  
Anna Nudda
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Antioxidant Status ◽  
Milk Fatty Acid ◽  
Dairy Ewes ◽  
By Products
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