Changes of Protein and Lipid Contents, Amino Acid and Fatty Acid Compositions in Eggs and Yolk-Sac Larvae of American Shad (Alosa sapidissima)

2018 ◽  
Vol 17 (2) ◽  
pp. 413-419 ◽  
Author(s):  
Zhifeng Liu ◽  
Xiaoqiang Gao ◽  
Jiuxiang Yu ◽  
Yaohui Wang ◽  
Zhenglong Guo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Yolk Sac ◽  
American Shad ◽  
Alosa Sapidissima ◽  
Lipid Contents ◽  
Fatty Acid Compositions

Comparative amino acid and fatty acid compositions of edible gums kondagogu (Cochlospermum gossypium) and karaya (Sterculia urens)

2010 ◽  
Vol 123 (1) ◽  
pp. 57-62 ◽  
Author(s):  
V.T.P. Vinod ◽  
R.B. Sashidhar ◽  
V.U.M. Sarma ◽  
S. Satyanarayana Raju
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Sterculia Urens ◽  
Fatty Acid Compositions

scholarly journals Amino acid and fatty acid compositions of beef obtained from Kalmyk steers of various breeding types

2019 ◽  
Vol 102 (3) ◽  
pp. 69-76
Author(s):  
KhA Amerkhanov ◽  
◽  
FG Kayumov ◽  
NN Shevlyuk ◽  
IM Dunin ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Fatty Acid Compositions

Amino acid and fatty acid compositions of Agrocybe chaxingu, an edible mushroom

2011 ◽  
Vol 24 (2) ◽  
pp. 175-178 ◽  
Author(s):  
Kwang Jae Lee ◽  
In Jue Yun ◽  
Kyung Hee Kim ◽  
Sang Hyun Lim ◽  
Hun Ju Ham ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Edible Mushroom ◽  
Fatty Acid Compositions

A Comparison of Lipids and Fatty Acids of the Ocean Quahaug, Arctica islandica, from Nova Scotia and New Brunswick

1974 ◽  
Vol 31 (11) ◽  
pp. 1803-1811 ◽  
Author(s):  
R. G. Ackman ◽  
S. Epstein ◽  
M. Kelleher
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nova Scotia ◽  
New Brunswick ◽  
Food Sources ◽  
Arctica Islandica ◽  
Lipid Contents ◽  
Compositional Variations ◽  
Species Specific ◽  
Fatty Acid Compositions

Lots of ocean quahaugs, Arctica islandica, respectively from Nova Scotia and New Brunswick, were compared to see if fatty acid compositions might reflect local food sources and thus explain alleged flavor problems. Lipid contents increased from May to July, but detailed fatty acid comparisons including those from flesh and hepatopancreas, gave similar results except with minor details indicative of active feeding. A holding experiment with New Brunswick quahaugs gave essentially the basic lipid composition but after 10 wk compositional variations in fatty acid were suggestive of the effect of nonfeeding. The close fatty acid resemblence among several samples suggests that the ocean quahaug eventually converts ingested fatty acids to a species-specific composition based on those acids common to other northwestern Atlantic shellfish. Certain details of these fatty acid analyses suggest particulate matter sources for some ingested fatty acids. No correlation between flavor and lipid or fatty acid composition could be obtained because flavor problems were not observed in these samples.

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