scholarly journals Domestic chicken omega 3 – a product for promoting human health

2021 ◽  
Vol 854 (1) ◽  
pp. 012081
Author(s):  
Dragan Sefer ◽  
Stamen Radulovic ◽  
Dejan Peric ◽  
Matija Sefer ◽  
Lazar Makivic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Daily Intake ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Wide Range ◽  
Omega 6

Abstract Literature data show that the relationship between two groups of polyunsaturated fatty acids in diet, omega 3 acids, whose basic representative is a-linolenic acid (C18: 3 n-3), and omega 6 acids, whose basic representative is linoleic acid (C18: 2 n-6), has a significant role in development of cardiovascular diseases in humans. The optimal ratio of omega 6 to omega 3 fatty acids is around 4:1. In monogastric animals, the fatty acids in feed are absorbed in the gastrointestinal tract largely unchanged. This means the fatty acid profile of the animal’s diet directly reflects the fatty acid profile of the tissue. The daily intake of unsaturated fatty acids can be increased by an adequate animal nutrition strategy. Flaxseed contains ten times more unsaturated (32.26%) than saturated (3.66%) fatty acids. The largest amount of unsaturated fatty acids (about 70%) is a-linolenic acid (ALA), which is a precursor of the entire omega 3 series of fatty acids, and which makes flaxseed an ideal raw material for the production of a wide range of omega 3 enriched products. In order to obtain chicken meat rich in omega 3, an experiment was organized with a specific diet for broilers at fattening. Thanks to the designed animal feed, it was possible to get products (meat, breast, drumstick, liver, subcutaneous fat) with significantly higher amounts of omega 3 fatty acids compared to the same products obtained from broilers fed with conventional mixtures, or with almost the ideal ratio between omega 6 and omega 3 fatty acids.

The effect of terminal sire breed on the fatty acid profile of pork

2009 ◽  
Vol 2009 ◽  
pp. 112-112
Author(s):  
E Magowan ◽  
A Fearon ◽  
M E E McCann ◽  
A Beattie
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Northern Ireland ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Omega 3 Fatty Acids ◽  
Current Experiment ◽  
Omega 3 ◽  
Terminal Sire ◽  
Sire Breed

The fatty acid profile of pork can be easily manipulated via the diet of the pig. The most common aim is to increase the proportion of unsaturated fatty acids, in particular omega 3 fatty acids. Kim et al. (2008) reported that the breed of pig can have an effect on the fatty acid composition of pork. The aim of the current experiment was to investigate the effect of terminal sires of different breed commonly used in Northern Ireland on the fatty acid profile of pork.

scholarly journals Inclusion of soybean and linseed oils in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human diet

PLoS ONE ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. e0246357
Author(s):  
Mauricio X. S. Oliveira ◽  
Andre S. V. Palma ◽  
Barbara R. Reis ◽  
Camila S. R. Franco ◽  
Alessandra P. S. Marconi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Linseed Oil ◽  
Human Consumption ◽  
Omega 3 ◽  
Omega 6

Fluid milk and its derivatives are important dietary ingredients that contribute to daily nutrient intake of the modern Homo sapiens. To produce milk that is healthier for human consumption, the present study evaluated the effect of adding soybean oil and linseed oil in the diet of lactating cows. The fatty acid profile of milk, milk composition, and the blood parameters of cows were evaluated. Eighteen Holstein cows were distributed in a replicated Latin square design and distributed according to the following treatments: 1) Control (CC): traditional dairy cow diet, without addition of oil; 2) Soybean oil (SO): 2.5% addition of soybean oil to the traditional diet, as a source of omega-6; 3) Linseed oil (LO): 2.5% addition of linseed oil in the diet as a source of omega-3. Milk production was not affected, but oil supplementation decreased feed intake by 1.93 kg/cow/day. The milk fat percentage was significantly lower when cows were supplemented with vegetable oil (3.37, 2.75 and 2.89% for CC, SO and LO, respectively). However, both soybean and linseed oils decreased the concentration of saturated fatty acids (66.89, 56.52 and 56.60 g/100g for CC, SO and LO respectively), increased the amount of unsaturated fatty acids in milk (33.05, 43.39, and 43.35 g/100g for CC, SO and LO respectively) and decreased the ratio between saturated/unsaturated fatty acids (2.12, 1.34, and 1.36 for CC, SO and LO respectively). Furthermore, SO and LO increased significantly the concentration of monounsaturated fatty acids (29.58, 39.55 and 39.47 g/100g for CC, SO and LO respectively), though it did not significantly alter the level of polyunsaturated fatty acids in milk fat (3.57, 3.93 and 3.98 g/100g for CC, SO and LO respectively). Supplementation with LO enhanced the concentration of omega-3 fatty acids on milk (0.32, 0.36, and 1.02 for CC, SO and LO respectively). Blood variables aspartate aminotransferase, gamma glutamyl transferase, urea, albumin, creatinine and total proteins were not altered. On the other hand, total cholesterol, HDL and LDL were greater in the group supplemented with vegetable oils. Supplementation with vegetable oils reduced the dry matter intake of cows, the fat content of milk, and improved saturated/unsaturated fatty acid ratio of milk fat. Compared to the SO treatment, animals fed LO produced milk with greater content of omega-3, and a more desirable omega-6/omega-3 ratio on a human nutrition perspective. Thus, the inclusion of SO and LO in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human consumption.

scholarly journals The highly unsaturated fatty acids: physiological role and clinical possibilities

2006 ◽  
Vol 25 (4) ◽  
pp. 266-283
Author(s):  
M. Haag ◽  
M. Coetzee
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Cell Membrane ◽  
Unsaturated Fatty Acids ◽  
Physiological Role ◽  
Dietary Lipids ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Positive Effects ◽  
Omega 6

Fatty acids play a very important role in human physiology. Except for the fact that fatty acids in stored triglycerides can be used for energy production, fatty acids from dietary lipids are transported in plasma and built into various cellular structures. The fatty acid profile of cell membrane phospholipids plays a determining role in the cell membrane in that it influences fluidity, receptor function and the type of eicosanoids that can be synthesised from it. Fatty acids also have highly differentiated inputs in cellular transduction mechanisms and regulation of gene transcription. In this, the steric conformation plays a large role: the straight-chain saturated and trans-fatty acids, when compared with the unsaturated fatty acids with progressively more bent chains, lead to a variety of mechanisms that have less positive effects on our health. In this regard, the two most important families of polyunsaturated fatty acids, the so-called omega-3 and omega-6 fatty acids, also lead to different effects. Changes in the pattern of dietary fatty acid intake through the ages have lead to an increased intake of saturated, trans- and omega-6 fatty acids relative to omega-3 fatty acids. Clinical trials during the past twenty years have shown that dietary supplementation with omega-3 fatty acids can lead to an improvement of the symptoms of certain lifestyleassociated disorders. Atherosclerosis, obesity, type 2 diabetes mellitus, depression, schizophrenia, Alzheimer’s disease, attention deficit hyperactivity disorder in young children, certain types of cancer, osteoporosis in the elderly and some dermatological disorders are amongst the conditions that can be addressed in this manner.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

scholarly journals 139 Nutrigenetics/Nutrigenomics: Nutrient-gene interactions in humans and animals

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 134-135
Author(s):  
Artemis P Simopoulos
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Genetic Variants ◽  
Genetic Variant ◽  
Fatty Acid Desaturase ◽  
Omega 3 Fatty Acids ◽  
Human Beings ◽  
Omega 3 ◽  
Omega 6

Abstract Human beings evolved on a diet that was balanced in the omega-6 and omega-3 essential fatty acids to which their genes were programmed to respond. Studies on gene-nutrient interactions using methods from molecular biology and genetics have clearly shown that there are genetic differences in the population, as well as differences in the frequency of genetic variations that interact with diet and influence the growth and development of humans and animals, as well as overall health and chronic disease. Nutrigenetics refers to studies on the role of genetic variants and their response to diet. For example, persons with genetic variants in the metabolism of omega-6 and omega-3 fatty acids have different levels of arachidonic acid (AA) and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) based on the type of genetic variant in the Fatty Acid Desaturase 1 (FADS1) and Fatty Acid Desaturase 2 (FADS2). At the same level of linoleic acid (LA) and alpha-linolenic acid (ALA) a person with a genetic variant that increases the activity of the FADS1 will have a higher AA in the red cell membrane phospholipids and a higher risk for obesity and cardiovascular disease. Nutrigenomics refers to how nutrients (diets) influence the expression of genes. For example, diets rich in omega-3 fatty acids, EPA and DHA decrease the expression of inflammatory genes and as a result decrease the risk of obesity and cardiovascular disease. Thus, through studies on Nutrigenetics/Nutrigenomics nutritional science stands at its “golden threshold” where personalized nutrition is the future, to improve an individual’s health.

Characterization of fatty acids and nutrient composition of SAU Perilla-1 [(Perilla frutescens (L.) Britton] seeds grown with agro climatic conditions in Bangladesh

2021 ◽  
Vol 27 (02) ◽  
pp. 2307-2314
Author(s):  
M. A. K. Mojumdar ◽  
H. M. M. T. Hossain ◽  
A. F. M. J. Uddin ◽  
Meherunnessa
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Essential Fatty Acids ◽  
Fatty Acid Analysis ◽  
Climatic Conditions ◽  
Omega 3 ◽  
Plant Seed ◽  
Omega 6 ◽  
Crop Variety

SAU Perilla-1 (Golden perilla BD) is a newly edible oil seed crop variety introduced by Sher-e-Bangla Agricultural University in Bangladesh. Its seed oil is a rich source of unsaturated fatty acid (91%), of which more than 50% is α-linolenic acid (type of omega-3 fatty acid). The estimated ratio of saturated, monounsaturated and polyunsaturated fatty acids was found 1: 2.26: 8.95. Moreover, the α-linolenic acid was detected (50.52%) as the most dominating polyunsaturated fatty acid, which was 4-four times higher than monounsaturated fatty acids in the oil of the crop variety. Fatty acid analysis of oil revealed a ratio (1:2.22) of Omega 6 to Omega 3 fatty acids, which lies within a healthy range as documented by the global scientific community. Compared to other plant seed oils, SAU Perilla-1 oil consists of Linoleic acid (Omega 6 fatty acid, 22.71%) – a component associated with obesity, which is far below the regular oils from soybean, sunflower and corn. Therefore, our findings indicated that SAU Perilla-1 seed is one of the best edible sources of plant oils rich in essential fatty acids conducive to human health.

scholarly journals Meat lipid profile of steers finished in pearl millet pasture with different rates of concentrate

2013 ◽  
Vol 48 (5) ◽  
pp. 553-558 ◽  
Author(s):  
Luis Fernando Glasenapp de Menezes ◽  
Luciane Rumpel Segabinazzi ◽  
João Restle ◽  
Leandro da Silva Freitas ◽  
Ivan Luiz Brondani ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Profile ◽  
Pearl Millet ◽  
Unsaturated Fatty Acids ◽  
Vaccenic Acid ◽  
Live Weight ◽  
Beef Steers ◽  
Omega 3 ◽  
Omega 6

The objective of this work was to evaluate the meat lipid profile from Devon beef steers finished in pearl millet (Pennisetum americanum) pasture and fed at different rates of concentrate supplementary diet. Twelve steers weighing 270 kg, at 12‑month‑average initial age, were randomly distributed into three treatments: pearl millet pasture; and pearl millet pasture plus a concentrate equivalent at 0.5 or 1.0% of body weight, with two replicates. Total contents of saturated and unsaturated fatty acids, the polyunsaturated:saturated ratio and other relevant fatty acids as the vaccenic acid, conjugated linoleic acid, omega‑3, and omega‑6 were not affected by the consumption of a concentrate supplement at 0.5 or 1.0% live weight. However, the 0.5% supplementation level reduced the concentration of dihomo‑γ‑linolenic fatty acid (C20: 3 n‑6), while the 1.0% supplementation level elevated the content of docosahexaenoic (DHA) (C22: 6 n‑3) fatty acid, and the omega‑6:omega‑3 ratio in meat. Consumption of up to 1.0% energy supplementation increases the omega‑6:omega‑3 ratio in meat from Devon steers grazing on pearl millet pasture.

scholarly journals Identification of Novel Acinetobacter baumannii Host Fatty Acid Stress Adaptation Strategies

mBio ◽  
2019 ◽  
Vol 10 (1) ◽  
Author(s):  
Jhih-Hang Jiang ◽  
Karl A. Hassan ◽  
Stephanie L. Begg ◽  
Thusitha W. T. Rupasinghe ◽  
Varsha Naidu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acinetobacter Baumannii ◽  
Bacterial Membrane ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Efflux System ◽  
Content Type ◽  
Omega 3 Fatty Acid ◽  
Omega 6

ABSTRACT Free fatty acids hold important immune-modulatory roles during infection. However, the host’s long-chain polyunsaturated fatty acids, not commonly found in the membranes of bacterial pathogens, also have significant broad-spectrum antibacterial potential. Of these, the omega-6 fatty acid arachidonic acid (AA) and the omega-3 fatty acid decosahexaenoic acid (DHA) are highly abundant; hence, we investigated their effects on the multidrug-resistant human pathogen Acinetobacter baumannii. Our analyses reveal that AA and DHA incorporate into the A. baumannii bacterial membrane and impact bacterial fitness and membrane integrity, with DHA having a more pronounced effect. Through transcriptional profiling and mutant analyses, we show that the A. baumannii β-oxidation pathway plays a protective role against AA and DHA, by limiting their incorporation into the phospholipids of the bacterial membrane. Furthermore, our study identified a second bacterial membrane protection system mediated by the AdeIJK efflux system, which modulates the lipid content of the membrane via direct efflux of lipids other than AA and DHA, thereby providing a novel function for this major efflux system in A. baumannii. This is the first study to examine the antimicrobial effects of host fatty acids on A. baumannii and highlights the potential of AA and DHA to protect against A. baumannii infections. IMPORTANCE A shift in the Western diet since the industrial revolution has resulted in a dramatic increase in the consumption of omega-6 fatty acids, with a concurrent decrease in the consumption of omega-3 fatty acids. This decrease in omega-3 fatty acid consumption has been associated with significant disease burden, including increased susceptibility to infectious diseases. Here we provide evidence that DHA, an omega-3 fatty acid, has superior antimicrobial effects upon the highly drug-resistant pathogen Acinetobacter baumannii, thereby providing insights into one of the potential health benefits of omega-3 fatty acids. The identification and characterization of two novel bacterial membrane protective mechanisms against host fatty acids provide important insights into A. baumannii adaptation during disease. Furthermore, we describe a novel role for the major multidrug efflux system AdeIJK in A. baumannii membrane maintenance and lipid transport. This core function, beyond drug efflux, increases the appeal of AdeIJK as a therapeutic target.

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