Diet Alters the Fatty Acid Composition of Individual Phospholipid Classes in Beef Muscle

2007 ◽  
Vol 55 (2) ◽  
pp. 452-460 ◽  
Author(s):  
Dirk Dannenberger ◽  
Gerd Nuernberg ◽  
Nigel Scollan ◽  
Klaus Ender ◽  
Karin Nuernberg
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Individual Phospholipid ◽  
Phospholipid Classes ◽  
Beef Muscle

scholarly journals Phospholipid classes and fatty acid composition of ewe’s and goat’s milk

2013 ◽  
Vol 64 (3) ◽  
pp. 304-310 ◽  
Author(s):  
P. Hueso ◽  
L. Zancada ◽  
F. Pérez-Díez ◽  
F. Sánchez-Juanes ◽  
J. M. Alonso ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Goat’S Milk ◽  
Phospholipid Classes ◽  
Goat's Milk

Effect of breed and diet on total lipid and selected shelf-life parameters in beef muscle

2003 ◽  
Vol 2003 ◽  
pp. 43-43 ◽  
Author(s):  
H.E. Warren ◽  
M. Enser ◽  
I. Richardson ◽  
J.D. Wood ◽  
N.D. Scollan
Keyword(s):  
Growth Rate ◽  
Body Composition ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Composition Studies ◽  
Feed Composition ◽  
Tissue Fatty Acid Composition ◽  
Holstein Friesian ◽  
Beef Muscle

Some studies with beef cattle have shown that breed and diet affect tissue fatty acid composition and meat quality (Choi et al., 2000; Scollan et al., 2001). However, the effects of breed are often confounded with differences in growth rate and body composition. Diet also affects fatty acid composition, however, feed composition studies are often confounded by the use of mixed diets and few have compared all-forage with all-concentrate diets. This study, therefore, was designed to compare Aberdeen Angus and Holstein-Friesian breeds growing at similar rates and fed either all-forage or a high concentrate diet.

Preferential inhibition of phosphatidyl ethanolamine synthesis in E. coli by alcohols

1977 ◽  
Vol 23 (6) ◽  
pp. 779-789 ◽  
Author(s):  
L. O. Ingram
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Phosphatidyl Ethanolamine ◽  
Phosphatidyl Serine ◽  
Total Fatty Acid Composition ◽  
E Coli ◽  
Phospholipid Classes ◽  
Induced Changes ◽  
Chain Lengths

Growth of E. coli in the presence of alcohols of chain lengths 1 through 8 results in an increase in the relative abundance of phosphatidyl glycerol. This results primarily from the preferential inhibition of phosphatidyl ethanolamine synthesis. This inhibition appears to be unrelated to membrane fluidity or to changes in fatty acid composition caused by alcohols. Alcohol-induced changes in total fatty acid composition are reflected in all phospholipid classes. Phosphatidyl serine synthetase is proposed as the most likely site for the effects of alcohols on phospholipid synthesis.

Acute Toxicity of Deltamethrin on the Fatty Acid Composition of Phospholipid Classes in Liver and Gill Tissues of Nile tilapia

2017 ◽  
Vol 11 (3) ◽  
pp. 377-385 ◽  
Author(s):  
E. I. Cengiz ◽  
A. S. Bayar ◽  
V. Kızmaz ◽  
M. Başhan ◽  
A. Satar
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acute Toxicity ◽  
Acid Composition ◽  
Nile Tilapia ◽  
Phospholipid Classes

Brain and hippocampus fatty acid composition in phospholipid classes of aged-relative cognitive deficit rats

2001 ◽  
Vol 64 (3) ◽  
pp. 189-195 ◽  
Author(s):  
L. Ulmann ◽  
V. Mimouni ◽  
S. Roux ◽  
R. Porsolt ◽  
J.-P. Poisson
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Cognitive Deficit ◽  
Phospholipid Classes

LIPIDS OF SUBCELLULAR PARTICLES FROM BOVINE HEART MUSCLE: II. FATTY ACIDS OF PHOSPHOLIPIDS

1967 ◽  
Vol 45 (11) ◽  
pp. 1739-1746 ◽  
Author(s):  
Darius J. Nazir ◽  
Aurora P. Alcaraz ◽  
Padmanabhan P. Nair
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Heart Muscle ◽  
Microsomal Fraction ◽  
Beef Heart ◽  
Major Phospholipid ◽  
Bovine Heart ◽  
Phospholipid Classes

The fatty acid composition of six phospholipid classes, cardiolipin, cephalin, lysocephalin, lecithin, sphingomyelin, and lysolecithin from various subcellular fractions of beef heart, was studied. With the exception of the microsomal fraction, all other classes revealed phospholipid fractions having uniform fatty acid composition. The microsomes, which form a major phospholipid compartment in the heart muscle, exhibited relatively higher levels of total polyenes, which is a distinct attribute of microsomal phospholipids.

Effect of the Polyunsaturated Fatty Acid Composition of Beef Muscle on the Profile of Aroma Volatiles

1999 ◽  
Vol 47 (4) ◽  
pp. 1619-1625 ◽  
Author(s):  
J. Stephen Elmore ◽  
Donald S. Mottram ◽  
Michael Enser ◽  
Jeffrey D. Wood
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Polyunsaturated Fatty Acid ◽  
Aroma Volatiles ◽  
Beef Muscle
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