Effects of Seal Oil and Tuna-Fish Oil on Platelet Parameters and Plasma Lipid Levels in Healthy Subjects

INTERNAL QUALITY OF STRAIN MB 402 LAYING HEN EGG CONSUMING DIETS CONSISTED OF CAKALANG (Skipjack Tuna) FISH OIL WASTE. The purpose of the present study was to determine the inclusion of cakalang (Skipjack tuna) fish oil waste (STO) in the diets on egg weight, egg yolk weight, and egg yellow color. A total of 100 MB 402 laying hen aged 36 weeks old were randomly allocated to 5 treatments with 5 replications, each cage unit consisting of 4 chickens. The treatments used were: basal ration without STO (R0), basal feed 99% + 1% STO (R1), basal ration 98% + 2% STO (R2), basal ration 97% + 3% STO (R3), basal ration 96% + 4% STO (R4). The variables measured were: egg weight, yolk weight, and egg yolk color. A Completely Randomized Design (CRD) was used as an experimental design. Research results showed that the inclusion of cakalang (Skipjack tuna) fish oil waste (STO) in the diets of MB 402 laying hen did not give a significant (P > 0.05) effect on egg weight, yolk weight, and egg yolk color. It can be concluded that the inclusion of skipjack fish waste in diets up to 4% has no substantial effect on the internal quality of eggs.Keywords: Cakalang (Skipjack tuna) fish oil waste, MB 402 laying hen, egg internal quality.

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Differential effects of dietary fish oil on myocardial prostaglandin I2 and thromboxane A2 production

AJP Heart and Circulatory Physiology ◽

10.1152/ajpheart.1991.260.2.h379 ◽

1991 ◽

Vol 260 (2) ◽

pp. H379-H385 ◽

Cited By ~ 6

Author(s):

M. Y. Abeywardena ◽

P. L. McLennan ◽

J. S. Charnock

Keyword(s):

Fish Oil ◽

Nonesterified Fatty Acid ◽

Membrane Phospholipids ◽

Dietary Pufa ◽

Tuna Fish ◽

Dietary Fish ◽

Endogenous Substrate ◽

Lipid Supplementation ◽

Tuna Fish Oil ◽

Hydrolysis Of

Marmoset monkeys (Callithrix jacchus) were maintained for 24 mo on a standard primate diet [reference (Ref) diet] or this diet supplemented (8% wt/wt) with either sheep fat (SF), sunflower seed oil (SSO), or tuna fish oil (TFO). The polyunsaturated fatty acids (PUFA) of myocardial phospholipids demonstrated significant alterations as a result of the dietary (n-3) or (n-6) lipid supplementation. The reduction (P less than 0.05) in prostaglandin (PG) I2 in PUFA diet-fed groups (SSO, 113.8 +/- 7.8; TFO, 87.9 +/- 8.2 compared with Ref, 153.9 +/- 7.4 pg/mg dry wt) seems to be due to the rate limitation of the endogenous substrate, because the addition of exogenous arachidonic acid (AA) has obliterated the dietary difference. However, AA did not increase the basal PGI2 production in the Ref or SF dietary groups, which differed from that for thromboxane (Tx) A2 where 2- to 5-fold stimulation was observed. It is suggested that there exists a preferential channeling mechanism to direct AA derived from phospholipase hydrolysis of membrane phospholipids toward PGI2 synthesis. Conversely, the bulk of the AA for TxA2 biosynthesis appears to be supplied by a cytosolic nonesterified fatty acid pool. The effective replacement of AA of this pool and a specific inhibition of TxA2 synthetase enzyme complex by the (n-3) PUFA of fish oil are offered as likely mechanisms for the greater inhibition of TxA2 compared with PGI2 production observed in the present and previous studies. The present data on myocardial eicosanoids correlate well with the beneficial qualities of (n-3) and (n-6) dietary PUFA on cardiac function that we have reported previously.

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In vivo formation of metabolites of prostaglandins I2 and I3 in the marmoset monkey (Callithrix jacchus) following dietary supplementation with tuna fish oil

Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism ◽

10.1016/0005-2760(89)90250-6 ◽

1989 ◽

Vol 1003 (2) ◽

pp. 161-166 ◽

Cited By ~ 37

Author(s):

Mahinda Y. Abeywardena ◽

Sven Fischer ◽

Horst Schweer ◽

John S. Charnock

Keyword(s):

Fish Oil ◽

Dietary Supplementation ◽

Callithrix Jacchus ◽

Tuna Fish ◽

Marmoset Monkey ◽

Tuna Fish Oil

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Kinetic study on enzymatic esterification of tuna fish oil fatty acids with butanol

Journal of Molecular Catalysis B Enzymatic ◽

10.1016/j.molcatb.2013.05.006 ◽

2013 ◽

Vol 94 ◽

pp. 104-110 ◽

Cited By ~ 3

Author(s):

Kriti Bhandari ◽

S.P. Chaurasia ◽

A.K. Dalai ◽

Alok Gupta ◽

K. Singh

Keyword(s):

Fatty Acids ◽

Fish Oil ◽

Kinetic Study ◽

Enzymatic Esterification ◽

Tuna Fish ◽

Tuna Fish Oil

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Comparison of Seal Oil to Tuna Oil on Plasma Lipid Levels and Blood Pressure in Hypertriglyceridaemic Subjects

Lipids ◽

10.1007/s11745-009-3333-3 ◽

2009 ◽

Vol 44 (9) ◽

pp. 827-835 ◽

Cited By ~ 26

Author(s):

Barbara J. Meyer ◽

A. E. Lane ◽

N. J. Mann

Keyword(s):

Blood Pressure ◽

Plasma Lipid ◽

Lipid Levels ◽

Tuna Oil ◽

Seal Oil

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Non-selective hydrolysis of tuna fish oil for producing free fatty acids containing docosahexaenoic acid

The Canadian Journal of Chemical Engineering ◽

10.1002/cjce.21851 ◽

2013 ◽

Vol 92 (2) ◽

pp. 344-354 ◽

Cited By ~ 6

Author(s):

Aditi Sharma ◽

Satyendra P. Chaurasia ◽

Ajay K. Dalai

Keyword(s):

Fatty Acids ◽

Docosahexaenoic Acid ◽

Fish Oil ◽

Free Fatty Acids ◽

Selective Hydrolysis ◽

Tuna Fish ◽

Tuna Fish Oil ◽

Hydrolysis Of

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PENGARUH SUPLEMENTASI MINYAK IKAN DAN L-KARNITIN DALAM PAKAN JAGUNG KUNING TERFERMENTASI TERHADAP KECERNAAN PAKAN DAN PERFORMA PUYUH (Coturnix coturnix japonica)

Buletin Peternakan ◽

10.21059/buletinpeternak.v39i1.6156 ◽

2015 ◽

Vol 39 (1) ◽

pp. 31

Author(s):

Sinelsa Wulandari Sani ◽

Setiana Rohmi Heswantari ◽

Sudibya (Sudibya) ◽

Sutrisno Hadi Purnomo ◽

Aqni Hanifa

Keyword(s):

Organic Matter ◽

Fish Oil ◽

Dry Matter ◽

Feed Conversion ◽

Tuna Fish ◽

Egg Weight ◽

Coturnix Coturnix ◽

Dry Matter Digestibility ◽

Yellow Corn ◽

Tuna Fish Oil

The research was aimed to determine the effect of fish oil and L-carnitine supplementation in fermented yellow corn diets on the performance of quail (Coturnix coturnix japonica). The experiment was used 160 quails aged 70 days that were divided into five treatments and four replications. Each replication consisted of eight female quails. The mean initial body weight was 156.60±9.61 g with Coefficient of Variance (CV) of 6.14%. The in-vivo digestibility study was carried out on the last week using total collection method. Two quails were chosen randomly from each cage and placed into individual raised cages. Overall this experiment used 40 quails for nutrient digestibility study. The research was carried out using a completely randomized design. The experimental diets were P0 = basal diet (ricebran, concentrates, yellow corn), P1 = ricebran, concentrate and fermented yellow corn, P2 = P1 feed+10 ppm of L-carnitine, P3 = P2 feed + 4% of tuna fish oil, and P4 = P2 feed + 4% of lemuru fish oil. The observed variables were dry matter digestibility, organic matter digestibility, extract ether digestibility, feed consumption, HDP, egg weight and feed conversion ratio. The results of variance analysis showed that substitution of yellow corn with fermented yellow corn increased dry matter digestibility, organic matter digestibility, extract ether digestibility, feed intake and egg weight, whereas the addition of L-carnitine in the diet of fermented yellow corn increased the value of the HDP and improved feed conversion. Substitution of yellow corn with fermented yellow corn in the feed increased dry matter digestibility, organic matter digestibility, extract ether digestibility, egg weight, whereas the addition of L-carnitine 10 ppm in the feed of fermented yellow corn improved the HDP. Suplementation of tuna fish oil 4% in the diets increased egg weight. Suplementation of tuna fish oil and lemuru fish oil in the yellow corn supplemented diets improved feed conversion of quail at production phase. (Key words: Fermented yellow corn, Fish oil, L-carnitine, Growth performance, Japanese quail)

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KINETIKA OKSIDASI MINYAK IKAN TUNA (Thunus sp) SELAMA PENYIMPANAN (Kinetics Oxidation of Tuna Fish Oil (Thunus Sp) during Storage)

Jurnal Agritech ◽

10.22146/agritech.12862 ◽

2016 ◽

Vol 36 (02) ◽

pp. 176 ◽

Cited By ~ 2

Author(s):

Rahim Husain ◽

Suparmo Suparmo ◽

Eni Harmayani ◽

Chusnul Hidayat

Keyword(s):

Activation Energy ◽

Fish Oil ◽

Peroxide Value ◽

Oxidation Reaction ◽

Acid Number ◽

Zero Order ◽

Omega 3 ◽

Tuna Fish ◽

First Order ◽

Tuna Fish Oil

Tuna fish oil (Thunnus sp) contains omega-3 fatty acids. It can be easily damaged by oxidation during storage. The rate of oxidation can be estimated by zero or first order of reaction. This research aimed to study the oxidation reaction during storage by determining the amount of activation energy (Ea) and constant change (k). The results showed that the value of k increases from 0.11 to 2.07 at a temperature 0 oC for the peroxide value while the numbers of TBA and acid number, respectively 0.041 increased 1.002, and k value of the acid number of 0.02 to 0.30 to 10, 20, 30 anda 40 oC. The activation energy (Ea) of oxidation reaction produced 50.07 Kj/mol.K peroxide value; 42.43 Kj/mol.K acid value and 57.69 Kj/mol.K. TBA value. The kinetic study showed an increasing oxidative deterioration of tuna fish (Thunnus sp) oil during storage by following the reactions of zero order or the reaction occurred slowly.Keywords: Tuna fish oil (Thunnus sp), kinetics, activation energy (Ea), zero order and first-order reactionABSTRAKMinyak ikan tuna (Thunnus sp) mengandung asam lemak omega-3, sehingga mudah rusak akibat oksidasi selama penyimpanan. Kecepatan reaksi oksidasi dapat didekati melalui reaksi orde ke nol maupun orde pertama. Penelitian ini bertujuan untuk mempelajari reaksi oksidasi selama penyimpanan dengan menentukan besaran energi aktivasi (Ea) dan konstanta perubahan (k). Hasil menunjukkan bahwa nilai k meningkat dari 0,11 menjadi 2,07 pada suhu 0 oC untuk angka peroksida, angka TBA dan angka asam adalah 0,041 menjadi 1,002 dan 0,02 menjadi 0,30, yang terjadi pada suhu 10, 20, 30, dan 40 oC. Energi aktivasi (Ea) reaksi oksidasi yang menghasilkan angka peroksida 50,07 Kj/mol.K; angka asam 42,43 Kj/mol.K dan TBA 57,69 Kj/mol.K. Studi kinetika memperlihatkan bahwa terjadi peningkatan laju reaksi kerusakan oksidasi minyak ikan tuna (Thunus sp) selama penyimpanan dengan mengikuti reaksi orde ke nol atau reaksi berlangsung secara lambat.Kata kunci: Minyak ikan tuna (Thunnus sp), kinetika (k), energi aktivasi (Ea), reaksi orde nol dan reaksi orde pertama

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Suplementasi L-Karnitin dan Asam Lemak PUFA Terproteksi dalam Ransum Limbah Pasar Organik Terfermentasi Pengaruhnya Terhadap Komposisi Kimiawi Air Susu Kambing

Sains Peternakan ◽

10.20961/sainspet.v14i2.4300 ◽

2017 ◽

Vol 14 (2) ◽

pp. 1

Author(s):

Sudibya Sudibya ◽

Aqni Hanifa ◽

Eka Handayanta ◽

Ayu Intansari ◽

Rendi Fathoni Hadi

Keyword(s):

Fatty Acid ◽

Fish Oil ◽

Basal Diet ◽

Milk Composition ◽

Omega 3 ◽

Dairy Goats ◽

Tuna Fish ◽

Dairy Milk ◽

Tuna Fish Oil

The experiment was conducted to investigate the effect of transfer protection PUFA and L-carnitin on the ration on chemist composition of dairy milk In total, 15 female dairy goats of 2-4 year this old Peranakan Etawah (PE) with body weight of 25-55 kg were used in this experiment. The assay diets included a basal diet (control) based on yellow corn, rice bran, soy bean meal and coconut meal, mineral, tuna fish oil and lemuru fish oil. The method of the research was experimental in vivo using Completely Randomized Blok Design (RAK). There were 5 treatment in each treatment and 3 replication. Treatment consisted of P0 = control ration, P1 = P0 +50% market waste subtition grass on the ration, P2 = P1+500 ppm L-karnitin on the ration, P3 = P1+protection tuna fish oil 5% in the ration and P4 = P1+ protection lemuru fish oil 5% in the ration. The variables measuared content composition dairy milk goat. The results of variance analysis showed that the effect of suplementation protection PUFA in the rations on market waste contain 500 ppm L-carnitine were significantly (P<0.01) of acid goats milk composition. The conclusion of this research shows that the suplementation protection PUFA in the ration contain 500 ppm L-carnitine, can decrease milk cholesterol from 0,482% to 0,420%, LDL from 45,30 to 33,13 mg/dl. There for to increase HDL from 54,70 to 66,87 mg/dl, omega-3 fatty acid from 1,10% to 4,04%, omega-6 fatty acid from 1,46% to 18,80 percent. Keywords: composition dairy milk goats, L-carnitine, protection PUFA fatty acid

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