Individual Phospholipid Classes from Iberian Pig Meat As Affected by Diet

2010 ◽  
Vol 58 (3) ◽  
pp. 1755-1760 ◽  
Author(s):  
Trinidad Pérez-Palacios ◽  
Jorge Ruiz ◽  
Koen Dewettinck ◽  
Thien Trung Le ◽  
Teresa Antequera
Keyword(s):  
Individual Phospholipid ◽  
Phospholipid Classes ◽  
Iberian Pig ◽  
Pig Meat

Contents and composition of individual phospholipid classes from biceps femoris related to the rearing system in Iberian pig

2021 ◽  
Vol 338 ◽  
pp. 128102
Author(s):  
Juan F. Tejeda ◽  
Gilles Gandemer ◽  
Carmen García ◽  
Michelle Viau ◽  
Teresa Antequera
Keyword(s):  
Biceps Femoris ◽  
Individual Phospholipid ◽  
Phospholipid Classes ◽  
Iberian Pig

Differentiation of the raw material of the Iberian pig meat industry based on the use of amplified fragment length polymorphism

Meat Science ◽  
2002 ◽  
Vol 61 (2) ◽  
pp. 157-162 ◽  
Author(s):  
E. Alves ◽  
C. Castellanos ◽  
C. Ovilo ◽  
L. Silió ◽  
C. Rodrı́guez
Keyword(s):  
Length Polymorphism ◽  
Fragment Length ◽  
Fragment Length Polymorphism ◽  
Amplified Fragment Length Polymorphism ◽  
Raw Material ◽  
Meat Industry ◽  
Iberian Pig ◽  
Pig Meat

Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing

Meat Science ◽  
2010 ◽  
Vol 84 (3) ◽  
pp. 431-436 ◽  
Author(s):  
Trinidad Pérez-Palacios ◽  
Jorge Ruiz ◽  
Koen Dewettinck ◽  
Thien Trung Le ◽  
Teresa Antequera
Keyword(s):  
Individual Phospholipid ◽  
Dry Cured Ham ◽  
Phospholipid Classes

Calorimetric behaviour of individual phospholipid classes from human and bovine erythrocyte membranes

1976 ◽  
Vol 17 (2-3) ◽  
pp. 336-343 ◽  
Author(s):  
P.W.M. van Dijck ◽  
E.J.J. van Zoelen ◽  
R. Seldenrijk ◽  
L.L.M. van Deenen ◽  
J. de Gier
Keyword(s):  
Erythrocyte Membranes ◽  
Individual Phospholipid ◽  
Bovine Erythrocyte ◽  
Phospholipid Classes

scholarly journals Effect of Free-Range and Low-Protein Concentrated Diets on Growth Performance, Carcass Traits, and Meat Composition of Iberian Pig

Animals ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 273 ◽  
Author(s):  
Juan F. Tejeda ◽  
Alejandro Hernández-Matamoros ◽  
Mercedes Paniagua ◽  
Elena González
Keyword(s):  
Fatty Acids ◽  
Protein Content ◽  
Meat Quality ◽  
Subcutaneous Fat ◽  
Free Range ◽  
Meat Composition ◽  
Low Protein ◽  
Iberian Pig ◽  
Pig Meat

The feeding system is one of the main factors influencing the Iberian pig meat quality. This experiment was undertaken to evaluate the influence of feeding diets containing different levels of protein on performance, carcass, and meat quality of Iberian pigs. To that aim, 24 castrated male Retinto Iberian pigs with an average weight of 116 kg were fed under free-range conditions with acorns and grass (FR), and on concentrated diets in confinement with standard (SP) and low protein content (LP). The crude protein content in acorns was lower than that in the grass and SP diet, but similar to that in the LP diet. FR pigs needed more time to achieve slaughter weight than LP and SP pigs. Iberian pigs fed on low-protein diet (FR and LP) had a higher intramuscular fat content in the musculus serratus ventralis than SP pigs. The influence of diet on the fatty-acid composition was reflected more markedly in subcutaneous fat than in muscles. FR pigs showed a higher level of C18:1 n-9 and total polyunsaturated fatty acids and lower total saturated fatty acids in subcutaneous fat than LP and SP. It is concluded that diets with low protein levels do not affect Iberian pig productive traits but change the meat composition, rendering them an interesting strategy to improve the quality of Iberian pig meat and dry-cured products.

scholarly journals Elo1p-Dependent Carboxy-Terminal Elongation of C14:1Δ9 to C16:1Δ11 Fatty Acids inSaccharomyces cerevisiae

2000 ◽  
Vol 182 (13) ◽  
pp. 3655-3660 ◽  
Author(s):  
Roger Schneiter ◽  
Verena Tatzer ◽  
Gabriela Gogg ◽  
Erich Leitner ◽  
Sepp Dieter Kohlwein
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Phospholipid Class ◽  
Unsaturated Fatty Acids ◽  
Acyl Chain ◽  
Fatty Acid Synthetase ◽  
Individual Phospholipid ◽  
Wild Type ◽  
Phospholipid Classes ◽  
Carboxy Terminal

ABSTRACT Saccharomyces cerevisiae medium-chain acyl elongase (ELO1) mutants have previously been isolated in screens for fatty acid synthetase (FAS) mutants that fail to grow on myristic acid (C14:0)-supplemented media. Here we report that wild-type cells cultivated in myristoleic acid (C14:1Δ9)-supplemented media synthesized a novel unsaturated fatty acid that was identified as C16:1Δ11 fatty acid by gas chromatography-mass spectroscopy. Synthesis of C16:1Δ11 was dependent on a functional ELO1 gene, indicating that Elo1p catalyzes carboxy-terminal elongation of unsaturated fatty acids (α-elongation). In wild-type cells, the C16:1Δ11elongation product accounted for approximately 12% of the total fatty acids. This increased to 18% in cells that lacked a functional acyl chain desaturase (ole1Δ mutants) and hence were fully dependent on uptake and elongation of C14:1. The observation thatole1Δ mutant cells grew almost like wild type on medium supplemented with C14:1 indicated that uptake and elongation of unsaturated fatty acids were efficient. Interestingly, wild-type cells supplemented with either C14:1 or C16:1 fatty acids displayed dramatic alterations in their phospholipid composition, suggesting that the availability of acyl chains is a dominant determinant of the phospholipid class composition of cellular membranes. In particular, the relative content of the two major phospholipid classes, phosphatidylethanolamine and phosphatidylcholine, was strongly dependent on the chain length of the supplemented fatty acid. Moreover, analysis of the acyl chain composition of individual phospholipid classes in cells supplemented with C14:1 revealed that the relative degree of acyl chain saturation characteristic for each phospholipid class appeared to be conserved, despite the gross alteration in the cellular acyl chain pool. Comparison of the distribution of fatty acids that were taken up and elongated (C16:1Δ11) to those that were endogenously synthesized by fatty acid synthetase and then desaturated by Ole1p (C16:1Δ9) in individual phospholipid classes finally suggested the presence of two different pools of diacylglycerol species. These results will be discussed in terms of biosynthesis of different phospholipid classes via either the de novo or the Kennedy pathway.

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
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