Impact of the quality of dietary fatty acids on metabolism and the composition of polar lipid classes in female gonads of Pecten maximus (L.)

1996 ◽  
Vol 205 (1-2) ◽  
pp. 149-163 ◽  
Author(s):  
P Soudant ◽  
J Moal ◽  
Y Marty ◽  
J.F Samain
Keyword(s):  
Fatty Acids ◽  
Polar Lipid ◽  
Dietary Fatty Acids ◽  
Lipid Classes ◽  
Pecten Maximus

Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

1996 ◽  
Vol 1996 ◽  
pp. 155-155
Author(s):  
M S Redshaw ◽  
J Wiseman ◽  
D J A Cole ◽  
J D Wood ◽  
M Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Fatty Acids ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

scholarly journals Content and composition of lipid classes, fatty acid from \(\textit{Sargassum}\) seaweed collected at Con Dao and Van Phong bay

2021 ◽  
Vol 21 (3) ◽  
pp. 311-318
Author(s):  
Thu Hue Pham ◽  
Van Tuyen Anh Nguyen Nguyen ◽  
Yen Kieu Thi Hoang ◽  
Nguyen Nguyen ◽  
Hai Nam Hoang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Total Lipid ◽  
Polar Lipid ◽  
Brown Seaweed ◽  
Monounsaturated Fatty Acids ◽  
Lipid Classes ◽  
Average Content ◽  
Fresh Weight

This study studied the content and composition of the total lipid, lipid classes and fatty acids in 13 brown seaweed Sargassum species collected from Con Dao and Van Phong, Vietnam. The total lipid has a low content and varies among species from 0.10–1.70% of the fresh weight. From 13 species, seven lipid classes including polar lipid (Pol), free fatty acids (FFA), sterol (ST), hydrocarbon and wax (HW), triacylglycerol (TG), diacylglycerol (DG), and monoalkydiacylglycerol (MADG). Using the GC-FID technique, we have identified 29 fatty acids classified into 3 groups of saturated fatty acid, monounsaturated fatty acids, polyunsaturated fatty acids with an average content of 44.93%, 24.57% and 27.44%, respectively. Among those, many value fatty acids have been detected with high content such as C18:3n-3, C20:4n-6, 20:5n-3, and 22:6n-3. The lipid of 13 brown seaweed Sargassum species also fully contains omega-3,6,9 fatty acids with the content of 9.28%, 16.28% and 16.63%, respectively.

scholarly journals A protocol for the study of the rumen biohydrogenation of unsaturated fatty acids of lipid supplements mixed with forages using an in vitro approach

2021 ◽  
Author(s):  
Julián Andrés Castillo Vargas ◽  
Martha Olivera Angel
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Current Method ◽  
Dietary Fatty Acids ◽  
Biochemical Process ◽  
Compositional Quality ◽  
Methodological Approaches ◽  
Ruminant Meat

Abstract The rumen biohydrogenation of dietary unsaturated fatty acids has an important effect on the final compositional quality of ruminant meat and milk. Hence, diverse methodological approaches have been developed to understand and modulate this biochemical process that occurs in the rumen. Therefore, in the current method article, a protocol is presented to conduct an in vitro assay for understanding the biohydrogenation of dietary fatty acids in the rumen. The protocol enabled the evaluation of the effects of different relationships between linoleic and alpha-linolenic acids in supplements on the production of fatty acid intermediaries derived from the biohydrogenation of these unsaturated fatty acids in the rumen, with satisfactory results.

scholarly journals LIPID CONTENT AND QUALITY OF PECAN POLLEN

HortScience ◽  
1993 ◽  
Vol 28 (4) ◽  
pp. 264B-264
Author(s):  
Tommy E. Thompson ◽  
Samuel D. Senter ◽  
L.J. Grauke
Keyword(s):  
Fatty Acids ◽  
Energy Levels ◽  
Dry Weight ◽  
Lipid Classes ◽  
Tree Age ◽  
Large Variability ◽  
Mass Spectral ◽  
Total Fatty Acids ◽  
Main Effects

Pollen from five cultivars (cvs.) of pecans [Carya illinoinensis (Wangenh.) K. Koch] was sampled at Brownwood and College Station, Texas, in 1991 and 1992. Samples were analyzed for cytoplasmic lipid classes and constituent fatty acids. Lipid classes in all cvs. included phosphatidyl inasitol, phosphatidyl swine, phosphatidyl choline, phosphatidyl glycerol, phosphatidyl ethanolamine, free fatty acids, and triglycerides. Triglycerides were the predominant class of lipids in all cvs. analyzed. Fatty acids, qualitated and quantitated by gas chromatographic-mass spectral analysis, included palmitie (16:0), stearic (18:0), oleic (18:1), linoleic (18:2), and linolenic (18:3) adds. Quantities of individual and total fatty acids were significantly influenced (P> 0.05) by tree age. Within a uniform age class, quantities of individual and total fatty acids varied greatly and were significantly influenced by cultivar, year, and location as well as by interactions of main effects. The percent composition of individual fatty acids was stable in relation to total fatty acids in the sample, despite wide variation in quantities of fatty acids in different samples. Total fatty acids varied from 2.53% to 0.25% of dry weight. How this large variability in stored energy levels among pollen sources may affect orchard production is discussed.

Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

1996 ◽  
Vol 1996 ◽  
pp. 155-155
Author(s):  
M S Redshaw ◽  
J Wiseman ◽  
D J A Cole ◽  
J D Wood ◽  
M Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Fatty Acids ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

Differential Incorporation of Dietary Fatty Acids from Flax and Fish Oils into Lipid Classes of White Bass Ova

2011 ◽  
Vol 73 (2) ◽  
pp. 212-220 ◽  
Author(s):  
Heidi A. Lewis ◽  
Jesse T. Trushenski ◽  
Ryan L. Lane ◽  
Christopher C. Kohler
Keyword(s):  
Fatty Acids ◽  
Dietary Fatty Acids ◽  
Lipid Classes ◽  
Fish Oils ◽  
White Bass

Effects of dietary fatty acids on the production and quality of eggs and larvae of Atlantic cod (Gadus morhuaL.)

2014 ◽  
Vol 20 (6) ◽  
pp. 654-666 ◽  
Author(s):  
M.C. Røjbek ◽  
J.G. Støttrup ◽  
C. Jacobsen ◽  
J. Tomkiewicz ◽  
A. Nielsen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Atlantic Cod ◽  
Dietary Fatty Acids ◽  
Eggs And Larvae

Composition of polar lipid classes in male gonads of Pecten maximus (L.)

1997 ◽  
Vol 215 (1) ◽  
pp. 103-114 ◽  
Author(s):  
P Soudant ◽  
J Moal ◽  
Y Marty ◽  
J.F Samain
Keyword(s):  
Polar Lipid ◽  
Lipid Classes ◽  
Pecten Maximus

scholarly journals Growth and Lipidomic Analyses of Penaeus monodon Larvae Supplemented With Aurantiochytrium limacinum BCC52274

2021 ◽  
Vol 8 ◽  
Author(s):  
Virak Visudtiphole ◽  
Jutatip Khudet ◽  
Panomkorn Chaitongsakul ◽  
Siwat Plaisen ◽  
Jittima Siriwattano ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Penaeus Monodon ◽  
Docosapentaenoic Acid ◽  
Dietary Fatty Acids ◽  
Lipid Classes ◽  
Marine Animals ◽  
Supplementation Period ◽  
Marked Accumulation ◽  
Insight Into ◽  
Average Body

Long-chain polyunsaturated fatty acids (LC-PUFAs) are essential for growth and health of larval marine animals. Marine animals have a limited capability for LC-PUFA synthesis, and the larvae must obtain LC-PUFAs from diet. The protist Aurantiochytrium limacinum (AL) is abundant in 22:6 n-3 (docosahexaenoic acid, DHA), 22:5 n-3 (docosapentaenoic acid, DPA) and 16:0 fatty acids, which qualifies it as an LC-PUFA source for feed application. Therefore, in this study, a common feed containing lower amounts of total LC-PUFAs, Thalasiosira weissflogii, was replaced with AL at graded proportions and supplied to Penaeus monodon larvae from mysis (M) 1 to post-larval (PL) 2 stages to supplement LC-PUFAs in the diet. After that, all shrimp from PL2 to PL12 were continuously reared and subjected to the same diet regime, which was a combination of Artemia and commercial dried feed. The AL-supplemented PL2 shrimp demonstrated marked accumulation of the key fatty acids present in AL—16:0, DPA and DHA. The supplemented larvae showed no difference in growth during the supplementation period from M1 to PL2; however, average body weight and biomass were increased in PL12 shrimp that were fed earlier with AL. Lipidomic analysis revealed that profiles of fatty acids but not lipid classes/subclasses in PL shrimp reflected the supplied diet. The main saturated fatty acid (SFA, 16:0) predominantly accumulated in acylglycerols, which are energy-reserve lipids, in PL2 shrimp. Both LC-PUFAs (DHA and DPA) were preferentially deposited in phospholipids or structural lipids. Furthermore, while the amounts of both LC-PUFAs increased along with the amount of supplied AL, that of the SFA did not. This suggests that LC-PUFAs were prioritized to be stored over SFA when both types of fatty acids were present in high amounts. This analysis substantiates the importance of LC-PUFAs and provides an insight into how different types of the dietary fatty acids were differentially accumulated in lipid classes and subclasses for their biological functions.

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