Effect of Alpha-Linolenic Acid Sources in Diets for Nile Tilapia on Fatty Acid Composition of Fish Fillet Using Principal Component Analysis

2018 ◽  
Vol 27 (4) ◽  
pp. 464-476 ◽  
Author(s):  
Maria Eugênia Petenuci ◽  
Vanessa V A Schneider ◽  
Ana Paula Lopes ◽  
Renata M Gonçalves ◽  
Vanessa J Dos Santos ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Nile Tilapia ◽  
Principal Component ◽  
Component Analysis ◽  
Alpha Linolenic Acid ◽  
Fish Fillet

scholarly journals Principal component analysis on fatty acid composition of the meat deriving from calves, young bull and bull of Maremmana breed slaughtered at different age

2021 ◽  
Vol 51 (7) ◽  
Author(s):  
Clara Sargentini ◽  
Roberto Tocci ◽  
Antonio Bonelli ◽  
Davide Rondina
Keyword(s):  
Fatty Acids ◽  
Principal Component Analysis ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Principal Component ◽  
Component Analysis ◽  
Heat Map ◽  
Young Bull

ABSTRACT: This study evaluated the performance at slaughtering of calves; young bull and bull of Maremmana breed, and compared, through Analysis of Variance (ANOVA) and Principal Component Analysis (PCA) on fatty acid composition, the characteristics of the resulting meat categories: veal, young bull meat and bull meat. The Maremmana cattle is a local endangered breed deriving from Tuscany and Latium. The animals of this study were raised under same conditions in pasture with hay and concentrate supplementations. Eighteen calves of 12-14 months, 27 young bulls of 18 months and 14 bulls of 20-24 months were slaughtered in this trial. The performances at slaughtering were considered, and on the meat samples, the chemical analysis and the fatty acid composition were carried out. Results were submitted to ANOVA and PCA, and a Heat map that considered the fatty acid distances among meat typologies was built. Slaughtering performances were better in young bulls and bulls. Chemical composition didn’t differ among meat categories. Saturated fatty acids (SFA) were similar among meats, but Monounsaturated (MUFA) and Polyunsaturated fatty acids (PUFA) were lower in veal. Desirable fatty acids and Healthy Indices were better in veal. The results of PCA and Heat map confirmed that veal was quite different from other meats. Maremmana meat deriving from animals of different age has shown overall good characteristics, suitable for the diet of western country population.

Effect of Dietary Replacement of Soybean Oil with Different Sources of Gamma-Linolenic Acid on Fatty Acid Composition of Nile Tilapia

2014 ◽  
Vol 92 (2) ◽  
pp. 225-231 ◽  
Author(s):  
Vanessa Vivian Almeida Schneider ◽  
Fabiana Carbonera ◽  
Ana Paula Lopes ◽  
Oscar Oliveira Santos ◽  
Cláudio Celestino Oliveira ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Nile Tilapia ◽  
Gamma Linolenic Acid ◽  
Different Sources

scholarly journals Characterisation of flaxseed cultivars based on NIR diffusion reflectance spectra of whole seeds and derived samples

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 374-382
Author(s):  
Yana Troshchynska ◽  
Roman Bleha ◽  
Lenka Kumbarová ◽  
Marcela Sluková ◽  
Andrej Sinica ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Cluster Analysis ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Multivariate Analyses ◽  
Principal Component ◽  
Reflectance Spectra ◽  
Spectral Features ◽  
Important Fatty Acid

Discrimination of yellow and brown flaxseed cultivars was made based on diffusion reflectance FT-NIR spectra of whole seeds. The spectra of flaxseed kernels, hulls, defatted flours, and oils were also measured for comparison. Hierarchy cluster analysis (HCA) and principal component analysis (PCA) were used for the discrimination. Multivariate analyses of FT-NIR spectra led to satisfactory discrimination of all flaxseed cultivars of this study mainly according to the nutritionally important fatty acid composition that was confirmed by comparison with the corresponding spectra of flaxseed kernel and oil. By contrast, spectral features of proteins, polysaccharides, and tannins predominated in the FT-NIR spectra of flaxseed hulls and defatted flours.

Changes in serum lipids and platelet fatty acid composition following consumption of eggs enriched in alpha-linolenic acid (LnA)

1992 ◽  
Vol 25 (4) ◽  
pp. 263-268 ◽  
Author(s):  
Les K. Ferrier ◽  
Linda Caston ◽  
Steve Leeson ◽  
E. James Squires ◽  
Bernadette Celi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Serum Lipids ◽  
Alpha Linolenic Acid

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.

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