Chemical composition and energy value of the body, fatty acid composition of adipose tissue, and liver and kidney size in the horse

1972 ◽  
Vol 14 (1) ◽  
pp. 25-34 ◽  
Author(s):  
J. Robb ◽  
R. B. Harper ◽  
H. F. Hintz ◽  
J. T. Reid ◽  
J. E. Lowe ◽  
...  
Keyword(s):  
Body Weight ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Acid Composition ◽  
The Body ◽  
Adipose Tissues ◽  
Energy Value ◽  
The Mean ◽  
Full Body

SUMMARYA study was made of the chemical composition and energy value of the whole, empty body, and of the relative size of certain organs in 11 ponies ranging in full-body weight from 81 to 259 kg. The fatty acid composition of various adipose tissues was examined in three ponies.Ingesta-free body weight (Y) was found to be highly predictively related (r2 = 0·) to the full-body weight (X) in accordance with the equation, Y = 0·9678X–10·41. The gastrointestinal contents constituted 9·65 ± 3·44% of the full-body weight.Despite the heterogeneous nature of the population examined and the small range in body fatness (6·6% to 18·9% of ether-extractable lipids in the empty body), 93·3 % of the variation in the concentration of body fat was associated with the variation in the concentration of water. The mean fat-free, empty body contained 70·7 % of water, 22·6 % of protein and 6·0 % of ash. Of the variation in the weights of water, fat, protein, ash and energy, 97·0%, 64·5%, 91·0%, 85·2% and 87·0%, respectively, were ascribable to the variation in empty-body weight.For the conglomerate body, the calorific values of protein and fat were 5·381 and 9·311 kcal/g, respectively.The ranges for the mean percentage contents of major individual acids in the fatty acids of five adipose tissues were: oleic, 29·5–33·3; palmitic, 26·1–28·0; linoleic, 17·1–24·0; palmitoleic, 6·2–9·5; and linolenic, 3·8–10·2. In one animal the depot fats contained relatively high concentrations (8·6–12·0 %) of linolenic acid; the concentrations of palmitic and linoleic acids were correspondingly lower than those of the depot fats of the other horses.Tissue weights of various segments of the gastrointestinal tract were linear functions of body weight. About 87 % and 82 % of the variation in the weights of liver and kidneys respectively, was associated with the variation in full-body weight.

scholarly journals The body fat distribution and fatty acid composition of muscles and adipose tissues in geese

2020 ◽  
Vol 99 (9) ◽  
pp. 4634-4641
Author(s):  
J. Yu ◽  
H.M. Yang ◽  
Y.Y. Lai ◽  
X.L. Wan ◽  
Z.Y. Wang
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Body Fat ◽  
Fat Distribution ◽  
Body Fat Distribution ◽  
The Body ◽  
Adipose Tissues

scholarly journals Fatty acid composition of beef cattle finished on tropical pasture and supplemented with crude glycerin

2019 ◽  
Vol 40 (2) ◽  
pp. 993
Author(s):  
Evani Souza de Oliveira Strada ◽  
Robério Rodrigues Silva ◽  
Gleidson Giordano Pinto de Carvalho ◽  
Larissa Pires Barbosa ◽  
Ivanor Nunes do Prado ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Beef Cattle ◽  
Acid Composition ◽  
Dry Matter ◽  
Crude Glycerin ◽  
Linear Pattern

The aim of this study was to evaluate the effect of crude glycerin supplementation on the chemical composition and fatty acid profile of the muscle of cattle grazing on Urochloa decumbens. Thirty-five crossbreed bulls, with an average initial body weight of 428.0 ± 32.11 kg, were supplemented with dry matter corresponding to 1% body weight for 74 days on pasture and distributed to five treatments (0, 3, 6, 9 and 12% low purity glycerin in the total dry matter of the supplement) in a completely randomised design. After 74 days, the animals were slaughtered, and the longissimus dorsi muscle was sampled and frozen for meat composition analysis. The addition of glycerin did not affect the mean moisture (73.6 ± 0.3%), protein (22.8 ± 0.4%), total lipid (1.1 ± 0.1%) and ash (1.0 ± 0.04%) contents of the animal muscle. However, there was an increasing linear effect (P < 0.05) on the contents of trans-vaccenic acid (increase of 175% in relation to the control) and conjugated linoleic acid (CLA) (25% increase in relation to the control). We observed an increasing linear pattern in monounsaturated fatty acid levels (39.8 to 44.5%) and a decreasing linear pattern in polyunsaturated fatty acid content (13.5 to 9.5%). The inclusion of crude glycerin promoted a linear decreasing pattern for ?-3 fatty acids. Thus, the inclusion of crude glycerin in the supplement of beef cattle affects the fatty acid composition of the meat. The use of this byproduct promotes desirable changes in the chemical composition of fatty acids, increasing the levels of conjugated linoleic fatty acids (18: 2 c9 t11) and monounsaturated fatty acids.

scholarly journals Relationship between the fatty acid composition of rat lymphocytes and immune functions

2000 ◽  
Vol 83 (3) ◽  
pp. 327-333 ◽  
Author(s):  
Marguerite Moussa ◽  
Jean Tkaczuk ◽  
Jeannie Ragab ◽  
Jésus Garcia ◽  
Michel Abbal ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Interleukin 2 ◽  
Lymphocyte Activation ◽  
Proliferation Index ◽  
The Mean ◽  
Spleen Lymphocytes ◽  
Fat Diets ◽  
Cell Proliferation Index

The effects of dietary lipids on the fatty acid composition, activation and proliferation of lymphocytes were investigated. Weanling male Wistar rats were fed for 8 weeks on one of two low-fat diets which contained 50 g lipid/kg, or one of two high-fat diets containing 200 g lipid/kg, from either coconut oil or soyabean oil. The fatty acid composition of phospholipids from splenocyte membranes was affected by dietary lipid manipulation, and these differences influenced lymphocyte functions. Increased levels of linoleic acid in spleen lymphocytes correlated negatively with interleukin-2 receptor α-chain expression determined either by measuring the mean fluorescence or by the proportion of cells staining positive for CD25, and with the cell proliferation index. However, we found a positive correlation between interleukin-2 receptor α-chain expression determined by measuring the mean fluorescence and the cell proliferation index with the oleic acid concentration of spleen lymphocytes. Since phospholipid hydrolysis occurs early in lymphocyte activation, immunosuppressive effects induced by polyunsaturated fatty acids, described in the literature, could be due to an increase of linoleic acid or a decrease of oleic acid affecting many components of plasma-membrane-associated events involved in lymphocyte activation.

Fatty acid composition of the common octopus, Octopus vulgaris, in relation to rearing temperature and body weight

Aquaculture ◽  
2006 ◽  
Vol 256 (1-4) ◽  
pp. 311-322 ◽  
Author(s):  
Helen Miliou ◽  
Myrsini Fintikaki ◽  
Marios Tzitzinakis ◽  
Triantaphyllos Kountouris ◽  
George Verriopoulos
Keyword(s):  
Body Weight ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Octopus Vulgaris ◽  
Rearing Temperature ◽  
The Common ◽  
Common Octopus

scholarly journals cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

2011 ◽  
Vol 23 (No. 4) ◽  
pp. 166-172 ◽  
Author(s):  
O. Kinik ◽  
O. Gursoy ◽  
A.K. Seckin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Oleic Acid Content ◽  
Soft Cheese ◽  
The Mean

Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100&nbsp;g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93&ndash;29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed. &nbsp;

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