Lake browning impacts community structure and essential fatty acid content of littoral invertebrates in boreal lakes

AbstractMany lakes in the northern hemisphere are browning due to increasing concentrations of terrestrial dissolved organic carbon (DOC). The consequences of lake browning to littoral invertebrates, however, are not fully understood. We analyzed community structure and fatty acid (FA) profiles of littoral invertebrates in humic (DOC-rich) and clear-water lakes in Eastern Finland. We found higher abundance of chironomids (Diptera: Chironomidae) in humic compared to clear-water lakes, whereas stoneflies (Plecoptera) and mayflies (Ephemeroptera: Baetidae) were more abundant in clear-water lakes. Taxon explained 65% of the differences in the FA composition of littoral invertebrates. However, the proportion and content of polyunsaturated FAs of several taxa were significantly higher in clear-water lakes compared to humic lakes. Our results reveal differences in both community structure and nutritional quality of littoral invertebrates for fish between humic and clear-water lakes.

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Fatty Acid Profile, Lipid Quality and Squalene Content of Teff (Eragrostis teff (Zucc.) Trotter) and Amaranth (Amaranthus caudatus L.) Varieties from Ethiopia

Applied Sciences ◽

10.3390/app11083590 ◽

2021 ◽

Vol 11 (8) ◽

pp. 3590

Author(s):

Endale Amare ◽

Luca Grigoletto ◽

Viviana Corich ◽

Alessio Giacomini ◽

Anna Lante

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Functional Foods ◽

Unsaturated Fatty Acids ◽

Fatty Acid Content ◽

Gluten Free ◽

Amaranthus Caudatus ◽

Lipid Quality ◽

Squalene Content

Teff and amaranth are gluten-free cereals with significant nutritional and health benefits. However, they are underutilized and known in limited areas of the world. The present study evaluated the fatty acid profile, crude fat, squalene content and lipid quality of seven teff (Eragrostis teff (Zucc.) Trotter) and three amaranth (Amaranthus caudatus L.) varieties from Ethiopia. The fat content ranged from 2.92 to 3.34% (averaging 3.06%) and from 8.28 to 9.21% (averaging 8.6%) for teff and amaranth, respectively. Linoleic, oleic and palmitic acid were predominant in both teff and amaranth, accounting for approximately 89 and 85% of total fatty acid content, respectively. The saturated to unsaturated fatty acids ratio ranged from 0.30 to 0.32 in teff and from 0.38 to 0.40 in amaranth. The parameters used to describe lipid quality, i.e., thrombogenicity and atherogenicity indices, show that teff was superior over amaranth, suggesting a preference for the former for healthy food formulation. The squalene content of white amaranth (486.54 mg/100 g DM) was significantly higher than that of the other two varieties (327.54 and 340.81 mg/100 g DM for red and brown amaranth, respectively). In general, both gluten-free crops should be exploited for their potential as ingredients for the development of novel functional foods.

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Changes in the nutritional quality of decaying leaf litter in a stream based on fatty acid content

Hydrobiologia ◽

10.1007/s10750-010-0305-9 ◽

2010 ◽

Vol 651 (1) ◽

pp. 265-278 ◽

Cited By ~ 27

Author(s):

Monica Torres-Ruiz ◽

John D. Wehr

Keyword(s):

Fatty Acid ◽

Leaf Litter ◽

Acid Content ◽

Nutritional Quality ◽

Fatty Acid Content

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Analisis Penggunaan dan Syarat Mutu Minyak Goreng pada Penjaja Makanan di Food Court UAI

JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI ◽

10.36722/sst.v1i3.52 ◽

2012 ◽

Vol 1 (3) ◽

pp. 147

Author(s):

Nita Noriko ◽

Dewi Elfidasari ◽

Analekta Tiara Perdana ◽

Ninditasya Wulandari ◽

Widhi Wijayanti

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Water Content ◽

Free Fatty Acid Content ◽

Acid Content ◽

Fatty Acid Content ◽

Trade Mark ◽

Cooking Oil ◽

Oil Utilization

<p style="text-align: justify;">Masyarakat Indonesia memiliki ketergantungan terhadap minyak goreng. Berdasarkan hal tersebut, perlu dilakukan penelitian tentang penggunaan dan mutu minyak goreng yang beredar di masyarakat khususnya pada <em>food court</em> Universitas Al Azhar Indonesia. Analisis penggunaan minyak goreng penjaja makanan dilakukan dengan melakukan survey. Untuk mengetahui kualitas minyak goreng, dilakukan analisis laboratorium yang meliputi pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod. Dari dua belas kantin, ada sembilan kantin yang menggunakan minyak goreng. Hasil analisis penggunaan minyak goreng, penjaja makanan secara konsisten 34% menggunakan minyak goreng bermerek dagang A. Pemilihan minyak berdasarkan warna dilakukan oleh 45% penjaja makanan. Berdasarkan frekuensi pembelian, 56% penjaja makanan membeli minyak per hari. Selain itu, 45% penjaja makanan menggunakan minyak dua kali pakai. Analisis kebutuhan minyak menunjukkan, 34% penjaja makanan menghabiskan 5 liter minyak per hari. Cara pembuangan minyak yang dilakukan oleh penjaja, 78% membuang minyaknya setelah digunakan, dimana 67% penjaja makanan membuangnya ke tempat sampah. Berdasarkan pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod menunjukkan bahwa minyak goreng yang digunakan belum memenuhi standar syarat mutu, walaupun kadar air yang masih di dalam ambang batas normal yaitu kurang dari 0,30%, namun kadar asam lemak bebas baik sebelum maupun sesudah penggunaan melebihi ambang batas normal yang didukung oleh hasil pengukuran bilangan Iod.</p><h6 style="text-align: center;"><strong>Abstract</strong></h6><p style="text-align: justify;">Indonesian society has dependence of cooking oil. Based on this condition, the analysis of cooking oil utilization and quality requirement at UAI food court is necessary and it was done. The analysis of cooking oil utilization was done by doing some survey. In order to search the quality of cooking oil, laboratory analysis was done that consist of water content, free fatty acid content, and Iod number. There are nine canteens from twelve canteens which utilize cooking oil. The result of cooking oil utilization analysis shows that 34% of merchant is utilizing A trade mark cooking oil, 45% is identifying cooking oil based on color. 56% is buying cooking oil per day, 45% is utilizing the cooking oil twice, 34% is spending 5 liters cooking oil per day, 78% is casting the cooking oil after utilize it, and 67% is casting the cooking oil into trash can. Based on the result of water content, free fatty acid content, and Iod number analysis showed that cooking oil is never fulfill normal limit, although the water content is still in proper limit is less than 0,30%, whereas free fatty acid content before or after analysis are very high and do not in proper limit and it is supported by Iod number measurement result.</p>

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Soybean Lecithin High in Free Fatty Acids for Broiler Chicken Diets: Impact on Performance, Fatty Acid Digestibility and Saturation Degree of Adipose Tissue

Animals ◽

10.3390/ani9100802 ◽

2019 ◽

Vol 9 (10) ◽

pp. 802

Author(s):

Viñado ◽

Castillejos ◽

Barroeta

Keyword(s):

Fatty Acid ◽

Broiler Chicken ◽

Soybean Lecithin ◽

Fatty Acid Content ◽

Basal Diet ◽

Abdominal Fat ◽

Performance Parameters ◽

Fat Pad ◽

Fa Composition ◽

Finisher Diets

Two experiments were conducted to evaluate the inclusion of soybean lecithin with a high free fatty acid content (L) in starter and grower–finisher broiler diets, as well as its influence on performance, energy and fatty acid (FA) utilization and the FA profile of the abdominal fat pad (AFP). A basal diet was supplemented with soybean oil (S; Experiment 1) or acid oil (AO; Experiment 2) at 3%, and increasing amounts of L (1%, 2% and 3%) were included in replacement. The inclusion of L did not modify performance parameters (p > 0.05). The S replacement by L reduced energy and total FA utilization (p ≤ 0.05) in starter diets; however, in grower–finisher diets, a replacement up to 2% did not modify energy and FA utilization (p > 0.05). The AO substitution by L produced no modifications on energy and FA utilization (p > 0.05) during the starter phase, while the blend of 1% of AO and 2% of L resulted in the best combination in terms of the FA digestibility. The FA profile of the AFP reflected the FA composition of diets. The addition of L could replace, up to 2% or be blended with AO in broiler grower–finisher diets as an energy source.

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The Influence of Temperature on Changes in the Distinguishing Features of the Usable Quality of Soybean Meal

New Trends in Production Engineering ◽

10.2478/ntpe-2018-0047 ◽

2018 ◽

Vol 1 (1) ◽

pp. 377-383

Author(s):

Beata Drzewieniecka ◽

Jan Drzewieniecki ◽

Miroslav Blatnický

Keyword(s):

Fatty Acid ◽

Soybean Meal ◽

Acid Content ◽

Fatty Acid Content ◽

Transport Processes ◽

Influence Of Temperature ◽

Influence Of Temperature On ◽

The Impact ◽

Distinguishing Features

Abstract Soybean meal is one of the fodder components. It is a by-product of the production of soybean oil. Soybean meal is a specific cargo due to changes that may occur in it during transport processes. These changes are subject to many distinguishing features of usable quality inter alia fat and fatty acid content. The temperature and size of the soybean meal particles are among the factors influencing the transformations. The article presents the results of research on soybean meal and its individual fractions and the impact of selected indicators on the quality changes of this cargo. The results depend on the conditions corresponding to those that occur during the storage, handling and transport processes. The dependencies between them have been determined. The performed research allowed to determine the type and scope of changes taking place in this cargo under the influence of temperature. The results of the study showed that as the temperature rises, the fatty acid content in the soybean meal decreased during storage for a given period of 30 days.

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TRADITIONAL COCONUT OIL PURIFICATION USING ACTIVATED CHARCOAL COCONUT SHELL ADSORBENTS

AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian ◽

10.32585/ags.v4i1.848 ◽

2020 ◽

Vol 4 (1) ◽

pp. 37

Author(s):

Nining Putri Kurnianingsih ◽

Maherwati Maherawati ◽

Tri Rahayuni

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Activated Charcoal ◽

Block Design ◽

Fatty Acid Content ◽

Coconut Oil ◽

Coconut Shell ◽

Oil Refining ◽

Randomized Block Design

Coconut oil in West Kalimantan is still largely a traditional coconut oil because it has not gone through a refining process. To improve the quality of traditional coconut oil, the addition of activated charcoal can be used as an adsorbent so as to improve the quality of coconut oil. Activated charcoal can be made from materials that contain high carbon, one of which is a coconut shell. The purpose of this study was to determine the effect of adding activated charcoal to improving the quality of traditional coconut oil and the concentration of adding activated charcoal that produced the best characteristics of coconut oil. The research design used was a Randomized Block Design with one factor (coconut shell active charcoal concentration) 6 levels of treatment (0%, 1%, 2%, 3%, 4%, 5%) with 4 replications. The data obtained were analyzed using ANOVA (ɑ = 5%) if there was an influence followed by BNJ test (ɑ = 5%). The results showed that the addition of coconut shell activated charcoal with a concentration of 1% -5% to traditional coconut oil can significantly reduce free fatty acid levels. In addition, the addition of activated charcoal affects the sensory attributes of color and aroma to be better than the control (without the addition of activated charcoal). The best traditional coconut oil produced in this study is traditional coconut oil added with coconut shell activated charcoal with a concentration of 5% with chemical and sensory characteristics as follows: water content 0.138%, free fatty acid content 0.428%, saponification number 231, 9 mg KOH / g, color value 4,88, and aroma value 3,68.Keywords: adsorbent, activated charcoal, coconut oil, refining, coconut shell

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Fatty Acid Profile of Captive Barb Fish (Barbonymus balleroides)

BIO Web of Conferences ◽

10.1051/bioconf/20201900016 ◽

2020 ◽

Vol 19 ◽

pp. 00016

Author(s):

Syahfitri Anita ◽

Haryono Haryono ◽

Gema Wahyudewantoro

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Natural Habitat ◽

Omega 3 ◽

Farmed Fish ◽

Unsaturated Fat ◽

Fa Composition ◽

Omega 6 ◽

Nutrition Source

Barbonymus balleroides or barb fish is a freshwater fish that threaten by overexploitation and overfishing in their natural habitat. Our continuous investigation showed that fat content of barb fish that has been maintained in our pond facility for more than 1 year was decreasing. Since fatty acid (FA) is important property for farmed fish therefore it is essential to evaluate fatty acid profile of flesh and byproduct of captive Barb Fish. Captive fishes were originated from two different locations, Serayu River, Banjarnegara and Cipunagara River, Cianjur. FA composition of flesh and byproduct of fishes were analyzed using Gas Chromatography. Result showed that both flesh and byproduct of both origin contained good quality of FA particularly omega 3 and omega 6 and other beneficial unsaturated fat, omega 9. However captive barb fish showed lower FA composition than wild barb fish that could be influenced by its feed and other environmental parameter. The high composition of FA in barb fish byproduct indicated its potency to be utilized further for nutrition source. This study showed the needed to make further improvement in barb fish cultivation so that it could produces high quality farmed fish.

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Chemical and fatty acid composition of milk from crossbred cows subjected to feed restriction

Pesquisa Agropecuária Brasileira ◽

10.1590/s1678-3921.pab2019.v54.00051 ◽

2019 ◽

Vol 54 ◽

Author(s):

Deiyse Alves Silva ◽

Vicente Ribeiro Rocha Júnior ◽

José Reinaldo Mendes Ruas ◽

Pedro Felipe Santana ◽

Luana Alcântara Borges ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Chemical Composition ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Monounsaturated Fatty Acids ◽

Feed Restriction ◽

Dry Extract ◽

Acid Ratio

Abstract: The objective of this work was to evaluate the chemical composition and fatty acid profile of milk from F1 Holstein/Zebu cows in different lactation periods, when receiving different levels of dietary supply in percentage of body weight. Sixty cows were evaluated, with five levels of dietary supply and three lactation periods. The levels of dietary supply had no effect on the production of milk corrected to 3.5% fat (12.25 kg per day). There was also no effect of dietary supply levels, in the different lactation periods, on contents of fat (3.34%), protein (3.41%), lactose (4.60%), total solids (12.0%), defatted dry extract (8.80%), and urinary nitrogen (14.5 mg dL-1), nor on somatic cell count (89.98 mL-1). As the dietary supply level was reduced, the sum of saturated fatty acids in milk was decreased in up to 9.15% and that of monounsaturated fatty acids was increased in up to 25.28%. Feed restriction does not alter the chemical composition of milk, but improves its quality of fat by reducing saturated fatty acid content, increasing the concentration of monounsaturated and desirable fatty acids in up to 54%, and increasing the hypo- and hypercholesterolemic fatty acid ratio in up to 168.97%.

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Effect of Low Tannin Sorghum Based Feed on Physical and Nutritional Quality of Layer Chicken Eggs

Journal of Food Research ◽

10.5539/jfr.v7n4p94 ◽

2018 ◽

Vol 7 (4) ◽

pp. 94 ◽

Cited By ~ 1

Author(s):

B. A. Ochieng ◽

W. O. Owino ◽

J. N. Kinyuru ◽

J. N. Mburu ◽

M. G. Gicheha ◽

...

Keyword(s):

Fatty Acid ◽

Polyunsaturated Fatty Acid ◽

Acid Content ◽

Nutritional Quality ◽

Egg Production ◽

Fatty Acid Content ◽

Cholesterol Content ◽

Polyunsaturated Fatty Acid Content ◽

Egg Yolks

This study was carried out to evaluate the effect of replacing maize with low tannin sorghum (LTS) in layer feed on the physical and nutritional quality of eggs of layers at peak egg production stage. One hundred and twenty, 30-weeks old hens were grouped into three blocks of forty birds per block and were subjected to three different diets: 100%Maize, 50%Maize50%LTS and 100%LTS for 8 weeks. Eggs were collected on the 4th and 8th week of feeding trial. The results showed that eggs had statistically similar weights, amounts of protein, fat, Vitamin E and Vitamin A. The colour of egg yolks increased in lightness and reduced in hue and Chroma significantly across all the dietary blocks with increase in LTS while cholesterol content decreased. The saturated fatty acid content in the albumin and yolk oil extract remained constant irrespective of the period of feeding or variation of Maize and LTS content. The Monounsaturated fatty acid content decreased significantly (P=0.0003) during the whole trial diet period. The Polyunsaturated fatty acid content remained constant for the albumin (P=0.4095) while the yolk showed an increase (P=0.1162) from the initial 15.82±0.57 g/100g on the 4th week to 24.05±7.25 g/100g on the 8th week for diets with 100%Maize. 50%M50%LTS increased from 14.59±0.16 to 21.48±4.19 g/100g and 100%LTS had its Polyunsaturated fatty acid content decline from 13.36±0.31 to 10.71±0.32g/100g. This study indicates that LTS can replace Maize as a source of energy in chicken feeds with no adverse effects on the quality of the eggs.

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