Evaluation of FT-NIR and ATR-FTIR Spectroscopy Techniques for Determination of Minor Odd- and Branched-Chain Saturated andtransUnsaturated Milk Fatty Acids

2013 ◽  
Vol 61 (14) ◽  
pp. 3403-3413 ◽  
Author(s):  
Ivan Stefanov ◽  
Vincent Baeten ◽  
Ouissam Abbas ◽  
Bruno Vlaeminck ◽  
Bernard De Baets ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Ftir Spectroscopy ◽  
Milk Fatty Acids ◽  
Branched Chain

Rapid Determination of Free Fatty Acids in Poultry Feed Lipid Extracts by SB-ATR FTIR Spectroscopy

2007 ◽  
Vol 55 (13) ◽  
pp. 4928-4932 ◽  
Author(s):  
S. T. H. Sherazi ◽  
S. A. Mahesar ◽  
M. I. Bhanger ◽  
F. R. van de Voort ◽  
J. Sedman
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Ftir Spectroscopy ◽  
Rapid Determination ◽  
Poultry Feed

A Method for the Determination of the Structure of Saturated Branched-Chain Fatty Acids

1959 ◽  
Vol 12 (4) ◽  
pp. 657 ◽  
Author(s):  
KE Murray
Keyword(s):  
Fatty Acids ◽  
Carbon Number ◽  
Carbon Chain ◽  
Octadecanoic Acid ◽  
Cyclopropane Fatty Acids ◽  
Branched Chain Fatty Acids ◽  
Tuberculostearic Acid ◽  
Branched Chain ◽  
Chain Fatty Acids

A method is described for the determination of the structure of branched-chain fatty acids. It is found that the carbon chain of methyl-branched acids can be readily degraded by potassium permanganate in acetone, to give a series of acids of decreasing carbon number. Where a branch occurs the acid series is interrupted and a methyl ketone, of the same carbon number as a missing acid, is produced. Gas chromatographic examination of the ketone(s) and esterified acids gives clear evidence for the location of the branch(es). The method is illustrated by application to tuberculostearic acid (10-methyl-octadecanoic acid) and C27-phthianoic acid (2,4,6-trimethyltetracosanoic acid). It appears also able to decide the location of the ring in cyclopropane fatty acids.

Identification of fatty acids from butterfat using a combined gas chromatograph-mass spectrometer

1967 ◽  
Vol 34 (2) ◽  
pp. 115-121 ◽  
Author(s):  
Ragnar Ryhage
Keyword(s):  
Fatty Acids ◽  
Mass Spectrometer ◽  
Methyl Esters ◽  
Acid Methyl Ester ◽  
Straight Chain ◽  
Molecular Weights ◽  
Acid Methyl ◽  
Branched Chain ◽  
Chain Lengths

SummaryThe identification and approximate quantitative determination of methyl esters of fatty acids from commercial butterfat was obtained with a combined gaschromatograph-mass spectrometer instrument. Fifty-two components, straight chain saturated and unsaturated, as well as branched chain compounds, were identified. Seven monomethyl saturated fatty acid methyl ester isomers were identified for both C15 and C17, i.e. with chain lengths of 14 and 16 carbon atoms, respectively. Multibranched fatty acids with molecular weights of 326 and 368 were found. The results were obtained in one day.

scholarly journals Effect of Lactation Stage on the Odd- and Branched-Chain Milk Fatty Acids of Dairy Cattle Under Grazing and Indoor Conditions

2008 ◽  
Vol 91 (7) ◽  
pp. 2662-2677 ◽  
Author(s):  
M. Craninx ◽  
A. Steen ◽  
H. Van Laar ◽  
T. Van Nespen ◽  
J. Martín-Tereso ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dairy Cattle ◽  
Milk Fatty Acids ◽  
Lactation Stage ◽  
Branched Chain ◽  
Indoor Conditions

Simple and rapid determination of free fatty acids in brown rice by FTIR spectroscopy in conjunction with a second-derivative treatment

2016 ◽  
Vol 191 ◽  
pp. 7-11 ◽  
Author(s):  
Takuma Genkawa ◽  
Tofael Ahamed ◽  
Ryozo Noguchi ◽  
Tomohiro Takigawa ◽  
Yukihiro Ozaki
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Ftir Spectroscopy ◽  
Rapid Determination ◽  
Brown Rice ◽  
Second Derivative

scholarly journals Milk Odd and Branched Chain Fatty Acids in Dairy Cows: A Review on Dietary Factors and its Consequences on Human Health

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3210
Author(s):  
Sidi Ka Amar Abdoul-Aziz ◽  
Yangdong Zhang ◽  
Jiaqi Wang
Keyword(s):  
Fatty Acids ◽  
Dairy Cows ◽  
Primary Source ◽  
Dietary Factors ◽  
The Body ◽  
Cow Milk ◽  
Milk Fatty Acids ◽  
Branched Chain Fatty Acids ◽  
Branched Chain ◽  
Chain Fatty Acids

This review highlights the importance of odd and branched chain fatty acids (OBCFAs) and dietary factors that may affect the content of milk OBCFAs in dairy cows. Historically, OBCFAs in cow milk had little significance due to their low concentrations compared to other milk fatty acids (FAs). The primary source of OBCFAs is ruminal bacteria. In general, FAs and OBCFAs profile in milk is mainly affected by dietary FAs and FAs metabolism in the rumen. Additionally, lipid mobilization in the body and FAs metabolism in mammary glands affect the milk OBCFAs profile. In cows, supplementation with fat rich in linoleic acid and α-linolenic acid decrease milk OBCFAs content, whereas supplementation with marine algae or fish oil increase milk OBCFAs content. Feeding more forage rather than concentrate increases the yield of some OBCFAs in milk. A high grass silage rate in the diet may increase milk total OBCFAs. In contrast to saturated FAs, OBCFAs have beneficial effects on cardiovascular diseases and type II diabetes. Furthermore, OBCFAs may have anti-cancer properties and prevent Alzheimer’s disease and metabolic syndrome.

Characterization of milk fatty acids based on genetic and herd parameters

2011 ◽  
Vol 79 (1) ◽  
pp. 39-46 ◽  
Author(s):  
Jeroen ML Heck ◽  
Heim JF van Valenberg ◽  
Henk Bovenhuis ◽  
Jan Dijkstra ◽  
Toon CM van Hooijdonk
Keyword(s):  
Fatty Acids ◽  
De Novo ◽  
Milk Fatty Acids ◽  
Milk Samples ◽  
Branched Chain Fatty Acids ◽  
Holstein Friesian ◽  
Branched Chain ◽  
The Individual ◽  
Friesian Cows

The objective of this study was to characterize the fatty acids (FA) in milk based on genetic and herd parameters to investigate the origin of the different FA in milk. Milk samples of 1912 Dutch Holstein-Friesian cows were analysed for 39 different FA including odd and branched-chain fatty acids. The proportion of variation caused by genetic and herd effects was calculated. In addition, genetic and herd correlations among the fatty acids were estimated and a clustering technique was used to visualise these correlations. The results indicated that in Dutch milk C12:0 is not completely synthesised de novo but also partly blood derived. It was suggested that C20:0 in milk is formed from the action of elongase enzymes on C18:0 and that the odd-chain FA C5:0–C13:0 and a part of C15:0 and C17:0 are synthesised de novo while the other part of C15:0 and C17:0 is blood derived. Furthermore, this work gives an overview of the opportunities to change the concentration of individual FA both by breeding and feeding. It is clearly shown that the extent to which the individual FA can be changed varies greatly and is dependent on the origin of the different FA in milk.

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