The fatty acid composition of grass silages

1998 ◽  
Vol 1998 ◽  
pp. 35-35 ◽  
Author(s):  
R.J. Dewhurst ◽  
P.J. King
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Saturated Fatty Acids ◽  
Fish Oils ◽  
Omega 3 ◽  
Human Diet ◽  
Omega 3 Fatty Acid ◽  
Grass Silage

Ruminant products have been criticised for the possible adverse effects of their saturated fatty acids on human health. Conversely, the omega-3 polyunsaturated fatty acids, notably those in fish oils, have been identified as beneficial components of the human diet. Earlier studies have shown that a small, but useful, amount of forage α-linolenic acid (C18:3), an omega-3 fatty acid, appears in ruminant products (Wood and Enser, 1996). The objective of the current work was to evaluate the range of α-linolenic acid concentrations in laboratory grass silages in order to assess the opportunities to modify ensiling techniques to increase the natural delivery of omega-3 fatty acid from grass silage to milk or meat.

The fatty acid composition of grass silages

1998 ◽  
Vol 1998 ◽  
pp. 35-35
Author(s):  
R.J. Dewhurst ◽  
P.J. King
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Saturated Fatty Acids ◽  
Fish Oils ◽  
Omega 3 ◽  
Human Diet ◽  
Omega 3 Fatty Acid ◽  
Grass Silage

Ruminant products have been criticised for the possible adverse effects of their saturated fatty acids on human health. Conversely, the omega-3 polyunsaturated fatty acids, notably those in fish oils, have been identified as beneficial components of the human diet. Earlier studies have shown that a small, but useful, amount of forage α-linolenic acid (C18:3), an omega-3 fatty acid, appears in ruminant products (Wood and Enser, 1996). The objective of the current work was to evaluate the range of α-linolenic acid concentrations in laboratory grass silages in order to assess the opportunities to modify ensiling techniques to increase the natural delivery of omega-3 fatty acid from grass silage to milk or meat.

scholarly journals Fatty acid composition of curd spread with different flax oil content

2020 ◽  
Vol 19 (2) ◽  
pp. 216-222
Author(s):  
Anastasiia Lialyk ◽  
Oleg Pokotylo ◽  
Mykola Kukhtyn ◽  
Ludmila Beyko ◽  
Yulia Horiuk ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Control Sample ◽  
Total Content ◽  
Omega 3 ◽  
Flax Oil

The creation of new types of dairy products for functional purposes with the addition of unconventional oils as sources of polyunsaturated fatty acids (PUFA) is a promising and relevant research sphere. The study aimed to investigate the fatty acid composition of experimental samples of curd spread with different content of flax oil. The fatty acid composition was determined on a Hewlett Packard HP-6890 chromatograph with a flame ionization detector equipped with a 100 m long SP-2560 capillary column. It is established, that the total content of saturated fatty acids in curd spread containing 8 %, 10 %, and 12 % of flax oil was reduced, and the general total content of unsaturated fatty acids increased accordingly by 5.73 %, 6.94 % and 7.31 %, compared to the control sample without flax oil. The gas-chromatographic analysis showed that flax oil is rich in omega-3 PUFA due to its high content of α-linoleic acid, so adding flax oil to the spread led to an increase in its content of α-linolenic acid and, accordingly, increased the content of PUFA of the omega-3 family. Thus, adding 8 %, 10 % and 12 % of flax oil to the curd spread, the content of α-linolenic acid in it increased accordingly by 3.91 %, 4.52 %, and 4.69 %, compared to the control sample. Curd spread with 10 % content of flaxseed oil is characterized by the most optimal fatty acid composition. The ratio of saturated fatty acids to unsaturated in this curd spread is 1.9 : 1, and the ratio between PUFAs of the omega-3,-6, and -9 families are 1.3 : 1: 5.3.

scholarly journals Valuable Fatty Acids in Bryophytes—Production, Biosynthesis, Analysis and Applications

Plants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 524 ◽  
Author(s):  
Lu ◽  
Eiriksson ◽  
Thorsteinsdóttir ◽  
Simonsen
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Higher Plants ◽  
Aqueous Environment ◽  
Omega 3 ◽  
Biotic And Abiotic Stresses ◽  
Human Diet ◽  
Omega 3 Fatty Acid ◽  
Algae Oil ◽  
Fatty Acid Compositions

Bryophytes (mosses, liverworts and hornworts) often produce high amounts of very long-chain polyunsaturated fatty acids (vl-PUFAs) including arachidonic acid (AA, 20:4 △5,8,11,14) and eicosapentaenoic acid (EPA, 20:5 △5,8,11,14,17). The presence of vl-PUFAs is common for marine organisms such as algae, but rarely found in higher plants. This could indicate that bryophytes did not lose their marine origin completely when they landed into the non-aqueous environment. Vl-PUFA, especially the omega-3 fatty acid EPA, is essential in human diet for its benefits on healthy brain development and inflammation modulation. Recent studies are committed to finding new sources of vl-PUFAs instead of fish and algae oil. In this review, we summarize the fatty acid compositions and contents in the previous studies, as well as the approaches for qualification and quantification. We also conclude different approaches to enhance AA and EPA productions including biotic and abiotic stresses.

Lipolysis and biohydrogenation of linoleic and linolenic acid in vitro: comparison of linseed products and grass

2003 ◽  
Vol 2003 ◽  
pp. 169-169 ◽  
Author(s):  
T. T. Chow ◽  
V. Fievez ◽  
K. Raes ◽  
D. Demeyer ◽  
S. de Smet
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Feeding Strategy ◽  
Saturated Fatty Acids ◽  
Physical Treatment ◽  
Nutritional Guidelines

With respect to human health, nutritional guidelines emphasise on increasing the ratio poly-unsaturated/saturated fatty acids (P/S) (> 0.7) and reducing the n-6/n-3 ratio (< 5). Beef is generally characterised by a low P/S ratio (0.1), while the n-6/n-3 ratio may vary between 2 and 10 depending on the feeding strategy. Hence, the provision of n-3 fatty acids by the diet is crucial for optimising the fatty acid composition of meat. However, PUFA are hydrolysed and subsequently hydrogenated in the rumen to more saturated fatty acids and intermediates that are absorbed from the intestinal tract and transported to the tissues. Lipolysis and hydrogenation may thus affect the meat fatty acid composition. For ruminants, important sources of linolenic acid (C18:3n-3) are linseed and fresh grass. Prior to use in animal nutrition, linseed needs physical treatment like extrusion or crushing. The aim of the present in vitro experiment was to study lipolysis and biohydrogenation of linoleic acid (C18:2n-6) and C18:3n-3 in fresh grass and extruded or crushed linseed products.

The alpha-linolenic Acid Content of Green Vegetables Commonly Available in Australia

2001 ◽  
Vol 71 (4) ◽  
pp. 223-228 ◽  
Author(s):  
Christine Pereira ◽  
Duo Li ◽  
Andrew J. Sinclair
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Brussels Sprouts ◽  
Total Fatty Acids

Green vegetable consumption has long been considered to have health benefits mainly due to the vitamins, minerals and phytonutrients (such as vitamin C, folate, antioxidants etc) contained in a vegetable-rich diet. Additionally, green vegetables are known to contain a relatively high proportion of omega-3 polyunsaturated fatty acids (PUFAs), primarily in the form of alpha-linolenic acid (18:3n-3). However, there are no data available on the fatty acid composition and concentration of green vegetables commonly consumed in Australia. The present study determined the fatty acid content of 11 green vegetables that are commonly available in Australia. The total fatty acid concentrations of the vegetables under study ranged from 44 mg/100 g wet weight in Chinese cabbage to 372 mg/100 g in watercress. There were three PUFAs in all vegetables analyzed; these were 16:3n-3, 18:2n-6, and 18:3n-3 fatty acids. Sample vegetables contained significant quantities of 16:3n-3 and 18:3n-3, ranging from 23 to 225 mg/100g. Watercress and mint contained the highest amounts of 16:3n-3 and 18:3n-3, and parsley had the highest amount of 18:2n-6 in both percentage composition and concentration. Mint had the highest concentration of 18:3n-3 with a value of 195 mg/100 g, while watercress contained the highest concentration of 16:3n-3 at 45 mg/100 g. All 11 green vegetables contained a high proportion of PUFAs, ranging from 59 to 72% of total fatty acids. The omega-3 PUFA composition ranged from 40 to 62% of total fatty acids. Monounsaturated fatty acid composition was less than 6% of total fatty acids. The proportion of saturated fatty acids ranged from 21% in watercress and mint to 32% of total fatty acids in Brussels sprouts. No eicosapentaenoic and docosahexaenoic acids were detected in any of the samples. Consumption of green vegetables could contribute to 18:3n-3 PUFA intake, especially for vegetarian populations.

scholarly journals Analysis of Fatty Acid Composition in Chicken Fast Foods of Dhaka City

2019 ◽  
Vol 43 (1) ◽  
pp. 39-45
Author(s):  
Mahmudur Rahman ◽  
Bidhan Chandra Paul ◽  
Ayesha Sharmin ◽  
Mohammad Lokman Hossain ◽  
Subrata Chandra Roy ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Trans Fatty Acid ◽  
Fast Food ◽  
Saturated Fatty Acids ◽  
Food Samples ◽  
Omega 3 ◽  
Omega 6

Fatty acid composition in chicken fast food was analyzed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy and gas chromatography-flame ionization detector (GC-FID). Saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) have been found in various amounts in the fast food samples. None of the fast food samples contain trans fatty acid. Chicken Winglet (A) and Chicken Hot Wings (B) have higher amount of saturated fatty acids (SFA) which are 28.73% and 25.92% respectively. The amount of saturated fatty acids (SFA) in Chicken Drumst (C), Chicken Botik (D), Fiery Grilled Chicken (E), Chicken Meatballs (F), and Chicken Nuggets (G) are in between 10.94-19.38%. The saturated fatty acids found in the fast food samples are palmitic acid, stearic acid, and myristic acid. Highest amount of linoleic acid (omega-6, 18.90%) was found in Chicken Meatballs (F). The ratio of omega-6 and omega-3 in sample D was 2.32:1 which is in the acceptable range. Although trans fatty acid was not found in the samples, presence of more than 10% saturated fatty acids in chicken fast food is still harmful for health as it may increase risk of cardiovascular disease (CVD). Journal of Bangladesh Academy of Sciences, Vol. 43, No. 1, 39-45, 2019

scholarly journals Quality characteristics of edible linseed oil

2008 ◽  
Vol 15 (4) ◽  
pp. 402 ◽  
Author(s):  
M. NYKTER ◽  
H-R. KYMÄLÄINEN ◽  
F. GATES
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Linseed Oil ◽  
Omega 3 ◽  
Quality Properties ◽  
Microbiological Methods

In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content. Linseed oil contains nearly 60% á-linolenic acid, compared with 25% for plant oils generally. The content of linolenic acid and omega-3 fatty acids is reported to be high in linseed grown in northern latitudes. The composition of fatty acids, especially unsaturated fatty acids, reported in different studies varies considerably for linseed oil. This variation depends mainly on differences in the examined varieties and industrial processing treatments. The fatty acid composition leads also to some problems, rancidity probably being the most challenging. Some information has been published concerning oxidation and taste, whereas only a few studies have focused on colour or microbiological quality. Rancidity negatively affects the taste and odour of the oil. There are available a few studies on effects of storage on composition of linseed oil. In general, storage and heat promote auto-oxidation of fats, as well as decrease the amounts of tocopherols and vitamin E in linseed oil. Several methods are available to promote the quality of the oil, including agronomic methods and methods of breeding as well as chemical, biotechnological and microbiological methods. Time of harvesting and weather conditions affect the quality and yield of the oil.;

scholarly journals ISOLASI ASAM-9Z,12Z,15Z-OKTADEKATRIENOAT DARI BIJI SELASIH (Ocimum basilicum)

ALCHEMY ◽  
2013 ◽  
Author(s):  
Ahmad Ghanaim Fasya ◽  
Rurini Retnowati ◽  
M. Rahman ◽  
Suleman Duengo ◽  
Warsito Warsito
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Mass Spectrum ◽  
Linolenic Acid ◽  
Soxhlet Extraction ◽  
Omega 3 ◽  
Relative Percentage ◽  
Omega 3 Fatty Acid ◽  
Brain Functions ◽  
Urea Inclusion

<p>The α-linolenic acid (9,12,15-octadecatrieonic acid) is omega-3 fatty acid that more active than other fatty acids to inhibit cell membrane damages, formation and growth of brain functions, antiinflamatory and prevent several cronic deseases like lung desease and arthrytis. Some research explain that geometri of omega-3 fatty acids had effect on its bioactivity. This research purpose was to isolate α-linolenic acid with geometry <em>Z,Z,Z </em>(<em>9Z,12Z,15Z</em>-oktadekatrienoat).</p><p><em>O. basilicum </em>seeds oil was isolated from <em>O. basilicum </em>seeds using Soxhlet extraction with n-hexane, then hidrolized by 12 % solution of KOH in aquadest. The α-linolenic acid was separated from other fatty acids by urea inclusion methods. The optimum condition of urea inclusion was determined in various temperature     (+ 5, + 3, + 1, + (-1), + (-3), + (-5))<sup>0</sup>C and ratio of fatty acid : urea 1:1; 1:1,5; 1:2; 1:2,5; 1:3; 1:3,5; 1:4.</p><p>From this research, extraction of <em>O. basilicum </em>seeds oil with n-hexane as solvent resulted clear yellow-brown oil with refractive indeks 1,466 and density 0,855 g/mL. Gas Chromatography (GC) analysis of fatty acids hidrolyzed from   <em>O. basilicum </em>oil showed peak at t<sub>R</sub>= 19,949 minutes with relative percentage 70,72 %. Base on Mass Spectrum (MS), the fragmentation of this compound, with  t<sub>R</sub>= 19,949 minutes, was identic with <em>9Z,12Z,15Z</em>-oktadecatrienoic acid.Isolation of α-linolenic acid from other fatty acids using urea inclusion at temperature 0-2 <sup>0</sup>C dan rasio fatty acid: urea 1:1,5 showed nonadduct fraction contains compound with t<sub>R</sub>= 19,980 minutes and relative percentage 88,51 %. Base on Mass Spectrum (MS), the fragmentation of this compound, with t<sub>R</sub>= 19,980 minutes, was identic with <em>9Z,12Z,15Z</em>-oktadecatrienoic acid.</p>

Effect of wilting and type of additive on the fatty acid composition of grass silage

2002 ◽  
Vol 2002 ◽  
pp. 49-49
Author(s):  
H.E. Warren ◽  
J.K.S. Tweed ◽  
S.J. Youell ◽  
R. J. Dewhurst ◽  
J.D. Wood ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Linolenic Acid ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Nutritional Value ◽  
Red Clover ◽  
Grass Silage

Forages, such as grass and red clover, are a rich source of n -3 polyunsaturated fatty acids, especially α-linolenic acid (C18:3n -3), and may be used as a method of improving the nutritional value of ruminant products. Silage is an important feed for cattle, therefore, a study was carried out to elucidate the effects of wilting and the use of additives on the fatty acid profile of the resultant silage.

Sign in / Sign up

Export Citation Format

Share Document