Effect of double-muscling in Belgian Blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids

2001 ◽  
Vol 73 (2) ◽  
pp. 253-260 ◽  
Author(s):  
K. Raes ◽  
S. de Smet ◽  
D. Demeyer
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Total Fatty Acid Content ◽  
Total Fatty Acids

AbstractThe effect of double-muscling (DM) genotype (double-muscling, mh/mh; heterozygous, mh/+; normal, +/+) of Belgian Blue (BB) young bulls on the intramuscular fatty acid composition, in particular conjugated linoleic acid (CLA) and polyunsaturated fatty acids (PUFA) was examined in five different muscles. The relative fatty acid composition showed only minor differences between muscles within genotypes. However, the DM genotype had a large effect on both the intramuscular total fatty acid content and on the relative fatty acid composition. Across muscles, the mh/mh animals had a lower total fatty acid content compared with the +/+animals (907 v: 2656 mg/100 g muscle;P< 0·01) and a higher PUFA proportion in total fatty acids (27·5 v 11·3 g/100 g total fatty acids;P< 0001), resulting in a higher PUFA/saturated fatty acid ratio (0·55 v 0·18;P< 0·01) and a lower n-6/n-3 ratio (5·34 v. 6·17;P< 0·01). The heterozygous genotype was intermediate between the two homozygous genotypes. The relative CLA content was similar in the mh/mh and +/+ genotypes and approximated 0·4 to 0·5 g/100 g total fatty acids. From the data it is further suggested that differences in the metabolism of the n-3 and n-6 fatty acids could exist between DM genotypes.

scholarly journals Fatty acid content in fish gastronomy

2020 ◽  
Vol 11 (213) ◽  
pp. 73-77
Author(s):  
Olga Timofeeva ◽  
◽  
Lyudmila Belysheva ◽  
Irina Avsyankina ◽  
Olga Likhoshva
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Network Data ◽  
Trade Network

Based on the analysis of the fatty acid composition of fish gastronomy, presented in the Minsk trade network, data on the content of saturated, monounsaturated and ω-3 and ω-6 polyunsaturated fatty acids and their ratio were obtained.

scholarly journals Variability of Essential and Nonessential Fatty Acids of Irish Rapeseed Oils as an Indicator of Nutritional Quality

2022 ◽  
Vol 2022 ◽  
pp. 1-10
Author(s):  
Rebecca Coughlan ◽  
Siobhan Moane ◽  
Tracey Larkin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
The Third ◽  
Saturated Fatty Acid Content

The low saturated fatty acid content of rapeseed oil has resulted in it being classed as one of the most health-benefiting culinary oils. This study determines whether Irish rapeseed oils contain identical fatty acid profiles or whether distinct profiles exist between producers and producers’ successive oil batches. The fatty acid content of Irish rapeseed oils was determined in terms of the desirable MUFA and PUFA and saturated content of these oils. The fatty acid composition demonstrated significant differences in individual unsaturated fatty acid content, while total saturation had insignificant differences. Saturated fatty acid content ranged from 6.10 to 15.8%, while unsaturated fatty acids ranged from 84.20 to 90.10%. Moreover, individual fatty acid content exhibited significant differences ( p < 0.05 ). Oleic acid (C18:1), linoleic acid (C18:2), and stearic acid (C18:0) contents were considered significantly different from other fatty acids detected. The third successive batch from each producer exhibited lower oleic acid content, and the third batch contained higher linoleic acid content, at the same time maintaining a desirable unsaturated fatty acid composition. Studies suggest that differences in the fatty acid composition may be due to cultivation practices such as climate, soil composition, sowing and harvesting, processing techniques, and oxidation reactions.

Growth performance, carcass quality, meat quality and fatty acid composition of pigs fed diets

2003 ◽  
Vol 83 (1) ◽  
pp. 45-52
Author(s):  
T. A. Van Lunen ◽  
D. Hurnik ◽  
V. Jebelian
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Feed Consumption ◽  
Carcass Quality ◽  
Inclusion Rate

Two hundred gilts and 200 barrows, housed within sex in pens of 25, were randomly allotted to two replications of four dietary treatments to determine the effects of incorporating 30, 20, 10 or 0% extruded soybeans (ESB), displacing a commercial protein supplement, in barley-based grower and finisher diets for pigs. Growth, feed intake and carcass quality of the pigs, and meat quality and fatty acid composition of the pork from a random subset of the pigs on test were determined. No sex × diet interactions were observed. ESB inclusion rate had no effect on growth rate; however, per-pen feed consumption decreased numerically with increasing ESB resulting in an improvement in feed efficiency. The 30% ESB inclusion rate increased carcass fat content (P < 0.05) compared with the control, whereas lean content was unaffected. Meat colour and marbling score were similar across all treatments whereas fat and lean firmness was reduced by the 30% ESB inclusion rate (P < 0.05) compared with all other treatments. Increasing ESB in the diet altered the fatty acid content of the pork by decreasing the amount of short-chain saturated and monounsaturated fatty acids and increasing the amount of long-chain polyunsaturated fatty acids (PUFA). The results of this study indicate that ESB can be used as the sole source of supplemental protein in barley-based diets for pigs with no detrimental effects on performance and minimal negative effects on carcass and meat quality. Alteration of fatty acid content of pork from feeding ESB has both positive and negative implications for consumer acceptance by increasing PUFA content while concomitantly increasing the risk of premature oxidation. Key words: Extruded soybeans, pigs, pork, growth, fatty acids, meat quality

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 FATTY ACID COMPOSITION OF THE FRUITS OF SYZYGIUM ZEYLANICUM (L.) DC. VAR. ZEYLANICUM

2017 ◽  
pp. 155-157
Author(s):  
Devi R. C. Bhanu ◽  
K. K. Sabu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Total Fatty Acids

Objective: Wild indigenous fruits are believed to be extremely nutritious, contributing a great deal to the general health of the tribal and rural population. To validate this claim, systematic studies are required to estimate their nutritional composition. The objective of the study was to analyze the fatty acid composition of Syzygium zeylanicum (L.) DC. var. zeylanicum.Methods: The fatty acid composition of S. zeylanicum var. zeylanicum fruits were analysed by GC-MS/MS.Results: The major fatty acids were cis-oleic acid (43.47±0.62 %) and linoleic acid (31.14±0.35%). Total monounsaturated fatty acids in the sample was 44.21%. Omega-6, omega-7 and omega-9 fatty acids were detected. The polyunsaturated fatty acids in thefruits were linoleic acid (31.14±0.35 %) and arachidonic acid (0.15±0.22 %), whereas 24.51 % of the total fatty acids were saturated. The ratio of unsaturated to saturated fatty acids was approximately 3:1. The order of abundance of fatty acids, in some of the healthiest oils, viz. olive, canola, peanut oils is, Oleic acid>Linoleic acid>Palmitic acid>Stearic acid and the same order was observed in the present study.Conclusion: Fruits of S. zeylanicum var. zeylanicum too shows a healthy balance between unsaturated and saturated fats. 

scholarly journals Susceptibility to peroxidation and fatty acid composition of fresh boar semen obtained from different hog farms

2012 ◽  
Vol 23 (1) ◽  
pp. 8
Author(s):  
M. Marmunti ◽  
A. M. Gutiérrez ◽  
M. Gavazza ◽  
S. Williams ◽  
A. Palacios
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Light Emission ◽  
Fatty Acid Content ◽  
Boar Semen ◽  
Dependent Samples

<p>Objectives of this study were to determine the fatty acid composition and to analyze the sensitivity to lipid peroxidation of different boar fresh semen samples from two herds, H1 and H2. Lipid peroxidation was evaluated using chemilu­minescence (cpm/mg of protein) and fatty acid profile by means of gas chromatography. The saturated fatty acid content found in the analyzed spermatozoa was approximately 43% in H1 and 33% in H2, whereas the total unsaturated fatty acid content was 47% in H1 and 59% in H2. When control and ascorbate-Fe++ dependent samples were compared, it was observed a significant increase in light emission. Consequently, significant decrease in the percentage of the polyunsaturated fatty acids was determined, being more affected: C22: 5 n6 and C22: 6 n3 in both herds, whereas C20: 4 n6 and C22: 4 n6 only in H2. The great amounts of polyun­saturated fatty acids found in H2 samples could be related to the loss of acrosomal integrity. Our results indicate that boar semen contains great amounts of polyunsaturated fatty acid in its composition, which were vulnerable to the lipid peroxidation.</p>

Inheritance of Fatty Acid Content in Peanut Oil1

1990 ◽  
Vol 17 (1) ◽  
pp. 17-21 ◽  
Author(s):  
L. C. Mercer ◽  
J. C. Wynne ◽  
C. T. Young
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Combining Ability ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Oil Composition ◽  
The Stability

Abstract The stability or shelf-life of peanut (Arachis hypogaea L.) oil is related to the fatty acid content of the oil, with the major factor being the ratio of oleic (C18:1) to linoleic (C18:2) acid (O/L ratio). To obtain information needed for development of cultivars with improved oil quality, eight parents representing a range in oleic and linoleic content were crossed in diallel. Individual F1 seeds (F1 embryos) from the greenhouse and F2 bulk seed from the 56 crosses grown in the field were analyzed to determine levels of the eight major fatty acids. General combining ability (GCA) was consistently more important than specific combining ability (SCA) in both generations, suggesting that additive effects are important in the inheritance of fatty acid composition. Maternal effects were significant in the F1 but dissipated in the F2; thus the differences in the environment provided by the maternal parent was more critical to oil composition than heritable extranuclear factors. Reciprocal effects were significant in both generations suggesting an interaction between nuclear and extranuclear factors. Correlations between GCA effects and self means for O/L ratio were nonsignificant. Since no significant correlations were found between percent oil and any of the fatty acids or related variables, selection for improved fatty acid composition should not affect the oil content of seed. Of the lines studied, NC 7, NC-Fla 14, and 73–30 should be used as parents in a breeding program for oil quality.

scholarly journals Fatty Acid Composition and Conjugated Linoleic Acid Content in Different Carcass parts of Dağlıç Lambs

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
Ali Karabacak ◽  
İbrahim Aytekin ◽  
Saim Boztepe
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Linoleic Acid Content

This study was conducted to compare fatty acid composition and content of conjugated linoleic acid (CLA) in different regions of sheep carcasses. Lambs of the Dağlıç breed were used for this purpose. Subsequent to a 68-day period of intensive fattening, fatty acids were examined in samples taken from the legs, shoulders, breasts, and ribs of lamb carcasses. According to the analysis, in leg, shoulder, breast, and rib, respectively, total saturated fatty acids (SFA) were found to be 40.38, 42.69, 42.56, and 40.27%, unsaturated fatty acids (MUFA) were found to be 40.38, 44.17, 46.17, and 49.50%, polyunsaturated fatty acids (PUFA) were found to be 4.79, 4.29, 3.80, and 3.72%, and CLAs were found to be 1.49, 1.69, 1.53, and 1.59%.

INFLUENCE OF HERBICIDE MIXTURES ON CORN OIL QUANTITY AND COMPOSITION

1974 ◽  
Vol 54 (3) ◽  
pp. 471-473 ◽  
Author(s):  
R. E. WILKINSON ◽  
W. S. HARDCASTLE
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Zea Mays L ◽  
Corn Oil ◽  
Fatty Acid Content ◽  
Gas Liquid Chromatography ◽  
Total Fatty Acid Content ◽  
Total Fatty Acids ◽  
Herbicide Mixtures

Influence of tank mixtures of commercially available, recommended herbicides on the "oil content" (actually, the total fatty acid content) and the fatty acid composition for the subsequent corn (Zea mays L.) crop was measured by gas-liquid chromatography. Changes in total fatty acids and in fatty acid composition were caused by atrazine + cyanazine, atrazine + alachlor, atrazine + prometryne, atrazine + linuron, and alachlor + cyanazine. DCPA + 2,4-D and alachlor + linuron did not cause any changes in the fatty acid composition.

scholarly journals 114 Effect of altering fatty acid profile on fresh meat palatability

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 108-109
Author(s):  
Jerrad F Legako
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Acid Oxidation ◽  
Fresh Meat ◽  
Off Flavors ◽  
Fatty Acid Saturation

Abstract Fatty acids in fresh meat contribute to palatability in many ways. However, fatty acids primarily influence flavor and juiciness. Perceived juiciness is impacted through lubrication by fatty acids and stimulation of saliva during mastication. Therefore, the content of fatty acids primarily impacts juiciness. However, for flavor, fatty acid content and composition are each important. Volatile flavor compounds have been demonstrated to have greater expression as overall fatty acid content increases. This may be through the retention of fat-soluble volatile compounds leading up to consumption. In addition to content, fatty acid composition may also be altered. Factors, such as, species, muscle, and diet dictate fatty acid composition. In general, these factors mediate proportions of major fatty acids and thus alter levels of fatty acid saturation. As fatty acid saturation is decreased, there is greater propensity towards oxidation. Greater fatty acid oxidation generally leads to negative off-flavors. During storage and handling there is opportunity for less saturated fresh meats to undergo oxidation, ultimately impacting flavor. To summarize, both fatty acid content and composition play roles in fresh meat palatability. Understanding the role of fatty acids in palatability helps equip processors and meat scientist to maintain or improve meat palatability.

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