Proximate composition, cholesterol and fatty acids profile of canned sardines (Sardinella brasiliensis) in soybean oil and tomato sauce

2004 ◽  
Vol 88 (1) ◽  
pp. 1-6 ◽  
Author(s):  
César R.T Tarley ◽  
Jesui V Visentainer ◽  
Makoto Matsushita ◽  
Nilson E de Souza
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Proximate Composition ◽  
Tomato Sauce ◽  
Fatty Acids Profile

Fatty acids profile, cholesterol level and quality of table eggs from hens fed with the addition of linseed and soybean oil

2021 ◽  
Vol 334 ◽  
pp. 127612
Author(s):  
Justyna Batkowska ◽  
Kamil Drabik ◽  
Antoni Brodacki ◽  
Anna Czech ◽  
Agnieszka Adamczuk
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Cholesterol Level ◽  
Fatty Acids Profile

scholarly journals Effect of the concentrate-based finishing on the proximate composition, organoleptic quality and fatty acids profile of the Beni-Guil sheep meat

2020 ◽  
Vol 183 ◽  
pp. 04001 ◽  
Author(s):  
Kamal Belhaj ◽  
Farid Mansouri ◽  
Marianne Sindic ◽  
Yassine Taaifi ◽  
Mohamed Boukharta ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Proximate Composition ◽  
Large Scale ◽  
Carcass Characteristics ◽  
Farming Practices ◽  
Organoleptic Quality ◽  
Fatty Acids Profile ◽  
Sheep Meat ◽  
Intramuscular Fat Content

The aim of this study is to compare two sheep farming practices (lamb farming with or without finishing period on concentrate), on carcass characteristics, fatty acid profile and organoleptic quality of the meat. The study was performed on 24 Beni-Guil lambs. Finished animals (F) had access to creep feeding until weaning and were fed a mixed ration of barley and alfalfa hay during a finishing period of 45 days; however, nonfinished animals (NF) remained on the pasture. This comparison was carried out by analyzing the carcass characteristics, proximate composition and fatty acids profile of the meat. Ultimate pH and meat lightness were lower for F-lambs than NF-lambs who didn’t go through the finishing period. The concentrate-based finished practice produced carcasses with better fatness state and conformation. The intramuscular fat content is more important in finished-lambs’ meats (3.81 vs 1.82) which show more juiciness and a high meat’s color lightness. However, meats of NF-lambs presented a high proportion of polyunsaturated fatty acids (PUFA: 20.70 vs 16.82), particularly the PUFA n-3 (3.97 vs 1.17) and consequently a low n-6/n-3 ratio (3.92 vs 12.72). Finally, we recommend, finished lamb meats for the large-scale market and meat of pasture-raised lamb for the niche market.

scholarly journals Effect of different metabolizable energy and soybean oil levels in the diet of laying hens on the egg chemical composition and lipid profile

2009 ◽  
Vol 38 (4) ◽  
pp. 685-689 ◽  
Author(s):  
Bárbara Josefina de Sousa Quirino ◽  
Fernando Guilherme Perazzo Costa ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
Walter Esfrain Pereira ◽  
Raul da Cunha Lima Neto ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Soybean Oil ◽  
Laying Hens ◽  
Feeding Strategy ◽  
Energy Levels ◽  
Egg Yolk ◽  
Metabolizable Energy ◽  
Fatty Acids Profile ◽  
Randomized Design

This study was carried out to evaluate the effects of increasing metabolizable energy and soybean oil levels on the egg chemical composition, total lipids and cholesterol contents and fatty acids profile in the egg yolk. Three hundred and sixty 29 week-old Bovans Goldline semi-heavy commercial layers were used during three periods of 28 days. A completely randomized design were used in a 3 × 3 double factorial arrangement with three soybean oil levels (1, 2 and 3%) and three metabolizable energy levels in the diet (2,600, 2,750 and 2,900 kcal/kg), totalizing nine diets with five replicates of eight birds. No interaction soybean oil × metabolizable energy levels was observed. The metabolizable energy levels did not affect any of the determined characteristics. The moisture, ash and protein contents in the egg yolk and albumen and the lipid and cholesterol contents in the yolk were not affected by the soybean oil levels in the diet, while linoleic acid (C18:3) and linolenic acid (C18:2) levels responded linearly. The use of 2,600 kcal ME/kg and 3% of soybean oil in the diet of laying hens with consumption of 120 g/bird/day is justifiable, since this feeding strategy improves the fatty acids profile of the egg.

Effects of Cooking Methods on Proximate Composition and Fatty Acids Profile of Indian White Prawn (Fenneropenaeus indicus)

2013 ◽  
Vol 22 (4) ◽  
pp. 353-360 ◽  
Author(s):  
Parisa Delfieh ◽  
Masoud Rezaei ◽  
Hedayat Hosseini ◽  
Seyed Vali Hosseini ◽  
Ehsan Zohrehbakhsh ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Proximate Composition ◽  
Cooking Methods ◽  
Fenneropenaeus Indicus ◽  
Fatty Acids Profile

Milk fatty acids profile and arterial blood milk fat precursors concentration of dairy goats fed increasing doses of soybean oil

2013 ◽  
Vol 114 (1) ◽  
pp. 152-160 ◽  
Author(s):  
O.C. Almeida ◽  
A.V. Pires ◽  
I. Susin ◽  
R.S. Gentil ◽  
C.Q. Mendes ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Milk Fat ◽  
Dairy Goats ◽  
Milk Fatty Acids ◽  
Fatty Acids Profile ◽  
Arterial Blood

Proximate composition and fatty acids profile of green and roasted defective coffee beans

LWT ◽  
2006 ◽  
Vol 39 (3) ◽  
pp. 235-239 ◽  
Author(s):  
Leandro S. Oliveira ◽  
Adriana S. Franca ◽  
Juliana C.F. Mendonça ◽  
Mario C. Barros-Júnior
Keyword(s):  
Fatty Acids ◽  
Proximate Composition ◽  
Fatty Acids Profile ◽  
Coffee Beans

scholarly journals Proximate Composition and Fatty Acids Profile in Oleaginous Seeds

2013 ◽  
Vol 2 (1) ◽  
pp. 109 ◽  
Author(s):  
Angela Claudia Rodrigues ◽  
Aloísio Henrique Pereira de Souza ◽  
Makoto Matsushita ◽  
Lucia Felicidade Dias ◽  
Jesui Vergílio Visentainer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Proximate Composition ◽  
Crude Protein ◽  
Total Lipids ◽  
Brazil Nuts ◽  
Fatty Acids Profile ◽  
Macadamia Nuts ◽  
Arachidonic Acids ◽  
Carbohydrate Contents

Fatty acids were quantified in oleaginous seeds: pistachio, almonds, European nuts, cashew nuts, hazelnuts, Brazil nuts, pecan nuts, and macadamia nuts. Three brands of each sample were purchased in three lots (n = 9). The proximate composition, energetic value, and fatty acids (FA) were determined by gas chromatography. All seeds had large amounts of total lipids and the highest contents (ca. 70%) were found in macadamia, pecan, and European nuts. The samples had significant amounts of crude protein. Pistachio and cashew nuts had the greatest amount (ca. 20%), as well as the largest carbohydrate contents (32%). All seeds were rather energetic, ranging from 600 to 760 Kcal.g<sup>-1</sup>. From seven to nine FA were identified and quantified, oleic (n-9) and linoleic (n-6) acids were the major acids. Essential fatty acid a-linolenic (n-3) was found in European nuts (except pistachio) with an n-6/n-3 ratio (4:1) that is very beneficial to health. <em>Trans</em> FA were also observed in salted roasted cashew nuts. The major saturated FA (SFA) was palmitic, stearic, and arachidonic acids, however, their amounts were much lower than those of polyunsaturated acids (PUFA) and monounsaturated acids (MUFA). European nuts had the greatest PUFA/SFA ratio (9), followed by almonds (3.6).

Nutritional and Antinutritional Properties of the Underexploited Wild Legume Rhynchosia bracteata Benth

2011 ◽  
Vol 46 (2) ◽  
pp. 141-146 ◽  
Author(s):  
KSR Murthy ◽  
S Emmanuel
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Proximate Composition ◽  
Calorific Value ◽  
Essential Amino Acids ◽  
Antinutritional Factors ◽  
Nutritional Composition ◽  
Protein Fractions ◽  
Regular Component ◽  
Fatty Acids Profile

The nutritional composition and antinutritional factors of Rhynchosia bracteata Benth. underexploited tribal pulses locally known as Advi Chekkudu in Telugu, used as food by local tribals in the Rollapenta forest, Kurnool district, Nallamalais of Andhra Pradesh. The mature seed samples were analysed for proximate composition, total (true) seed protein fractions, amino acid composition, fatty acids profile, mineral and antinutritional factors. The investigated seed samples contained higher amount of crude protein, crude fat, ash and nitrogen free extractives constitute 20.18, 6.16, 6.12 and 61.31 % respectively. The calorific value of the seed weight 100 g dry seed material was 366.86 K.cal. The essential amino acids, leucine, tyrosine and phenylalanine, were present in relatively large quantities. The fatty acid profiles revealed that the seed lipids contained higher concentrations of palmitic and linoleic acids. The seeds are rich in magnesium, iron potassium and phosphorous. Antinutritional factors such as total free phenols, (3.76 %) tannins (0.29%), L -DOPA (0.51%), hydrogen cyanide (0.066%) and phytic acid (0.18%) are present in variable quantities. This paper presents the chemical composition and nutritional potential of Rhynchosia bracteata seeds with regard to its suitability as a regular component in human diet. Key words. Rhynchosia bracteata; Proximate composition; Amino acids; Antinutritional factors; Fatty acids; Protein fractions; Hemagglutinating activity   DOI: http://dx.doi.org/10.3329/bjsir.v46i2.4488 Bangladesh J. Sci. Ind. Res. 46(2), 141-146, 2011

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