Statistical evaluation of fatty acid profile and cholesterol content in fish (common carp) lipids obtained by different sample preparation procedures

We examined the influence of a diet containing 4% of rapeseed oil, 35 mg or 126 mg copper and supplement of 100 mg vitamin E per 1 kg on fatty acid profile and cholesterol content in raw and cooked broiler leg meat. Copper was added to feed mixtures as CuSO<sub>4</sub>.5H<sub>2</sub>O. The fatty acid profile and cholesterol content were also determined in raw, stewed and roasted meat of broilers receiving the same diet but with a supplement of 20 mg vitamin E. The results showed that 126 and 35 mg Cu/kg significantly increased oleic acid content. Monounsaturated fatty acids accounted for 51% and 52% of all fatty acids. The relatively low copper concentration of 35 mg/kg feed with a major portion of soybean, wheat and maize and vitamin E supplementation of 100 mg/kg reduced (P < 0.01) EPA by 17%, DPA by 16% and DHA by 11 and 15% (P < 0.05). All tested copper doses reduced cholesterol: 126 mg Cu by 22%, 35 mg by 6% and 126 mg in combination with 35 mg copper in relation to broiler age by 7% (P < 0.05); none of the cooking procedures influenced cholesterol. Meat cooking in experiment 1 did not influence the content of any fatty acid. Copper × cooking interactions were insignificant for all fatty acids and cholesterol. In experiment 2 more changes in the numerical values of fatty acids were caused by stewing compared to roasting. Among the valuable fatty acids n-3 long chain acids were influenced by both cooking procedures to the largest extent. Docosahexaenoic acid was reduced to about 60% of the original value (P < 0.05). On the other hand, a decrease in myristic acid by 14% in stewed meat and 12% in roasted meat (P < 0.05) was positive.

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Physicochemical composition, fatty acid profile and cholesterol content of “Pecorino Carmasciano” cheese, a traditional Italian dairy product

Journal of Food Composition and Analysis ◽

10.1016/j.jfca.2014.05.006 ◽

2014 ◽

Vol 36 (1-2) ◽

pp. 85-89 ◽

Cited By ~ 8

Author(s):

Raffaele Marrone ◽

Anna Balestrieri ◽

Tiziana Pepe ◽

Lucia Vollano ◽

Nicoletta Murru ◽

...

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Dairy Product ◽

Cholesterol Content ◽

Physicochemical Composition

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Changes in intramuscular fat, fatty acid profile and cholesterol content induced by zeranol implantation strategy in hair lambs

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.4707 ◽

2011 ◽

Vol 92 (7) ◽

pp. 1362-1367 ◽

Cited By ~ 7

Author(s):

Nidia V Valenzuela-Grijalva ◽

Humberto González-Rios ◽

Thalia Y Islava ◽

Martin Valenzuela ◽

Gastón Torrescano ◽

...

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Cholesterol Content ◽

Intramuscular Fat

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Dependence of the common carp (Cyprinus carpioL.) fatty acid profile on diet composition in a semi-intensive farming system: tissue and time variability

Aquaculture Research ◽

10.1111/are.13143 ◽

2016 ◽

Vol 48 (6) ◽

pp. 3121-3133

Author(s):

Trbović Dejana ◽

Živić Ivana ◽

Stanković Marko ◽

Živić Miroslav ◽

Dulić Zorka ◽

...

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Common Carp ◽

Diet Composition ◽

Farming System ◽

Time Variability ◽

Intensive Farming ◽

The Common

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Correlations between cholesterol content, fatty acid composition and health lipid indices in fat of chosen tissues and organs of finishing pigs

Polish Journal of Veterinary Sciences ◽

10.2478/pjvs-2014-0080 ◽

2014 ◽

Vol 17 (3) ◽

pp. 535-537 ◽

Cited By ~ 2

Author(s):

E. R. Grela ◽

E. Hanczakowska ◽

E. Kowalczuk-Vasilev

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Acid Composition ◽

Cholesterol Content ◽

Tissue Type ◽

Finishing Pigs ◽

Tissue Samples ◽

Health Related ◽

Total Pufa

Abstract The aim of this study was to estimate fatty acid composition, health related lipid indices (atherogenic-AI and thrombogenic-IT indices, h/H ratio) and the correlation between these traits and cholesterol content in various tissues of fatteners. The experiment involved 60 crossbred pigs (PL × PLW) × Duroc. The animals were slaughtered at 115 ± 2.0 kg body weight. The tissue samples (backfat, m. longissimus, liver, heart) were collected to analyze fatty acid profile and cholesterol content. The highest PUFA level was determined in the fat of the heart and liver. Weak to moderate correlations were observed between cholesterol content and most of the studied indices of fatty acid profile of the analyzed tissues. Importantly, the most significant correlations were established between the examined traits in the heart fat. Generally, irrespective of tissue type, the cholesterol level was negatively correlated with total PUFA, n-3 and n-6 FA content and h/H ratio.

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