Effects of dietary fatty acids on the production and quality of eggs and larvae of Atlantic cod (Gadus morhuaL.)

2014 ◽  
Vol 20 (6) ◽  
pp. 654-666 ◽  
Author(s):  
M.C. Røjbek ◽  
J.G. Støttrup ◽  
C. Jacobsen ◽  
J. Tomkiewicz ◽  
A. Nielsen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Atlantic Cod ◽  
Dietary Fatty Acids ◽  
Eggs And Larvae

Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

1996 ◽  
Vol 1996 ◽  
pp. 155-155
Author(s):  
M S Redshaw ◽  
J Wiseman ◽  
D J A Cole ◽  
J D Wood ◽  
M Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Fatty Acids ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

scholarly journals A protocol for the study of the rumen biohydrogenation of unsaturated fatty acids of lipid supplements mixed with forages using an in vitro approach

2021 ◽  
Author(s):  
Julián Andrés Castillo Vargas ◽  
Martha Olivera Angel
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Current Method ◽  
Dietary Fatty Acids ◽  
Biochemical Process ◽  
Compositional Quality ◽  
Methodological Approaches ◽  
Ruminant Meat

Abstract The rumen biohydrogenation of dietary unsaturated fatty acids has an important effect on the final compositional quality of ruminant meat and milk. Hence, diverse methodological approaches have been developed to understand and modulate this biochemical process that occurs in the rumen. Therefore, in the current method article, a protocol is presented to conduct an in vitro assay for understanding the biohydrogenation of dietary fatty acids in the rumen. The protocol enabled the evaluation of the effects of different relationships between linoleic and alpha-linolenic acids in supplements on the production of fatty acid intermediaries derived from the biohydrogenation of these unsaturated fatty acids in the rumen, with satisfactory results.

Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

1996 ◽  
Vol 1996 ◽  
pp. 155-155
Author(s):  
M S Redshaw ◽  
J Wiseman ◽  
D J A Cole ◽  
J D Wood ◽  
M Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Fatty Acids ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

Composition and Quality of Aquacultured Hybrid Striped Bass Fillets as Affected by Dietary Fatty Acids

1994 ◽  
Vol 59 (1) ◽  
pp. 70-75 ◽  
Author(s):  
KELLY P. FOWLER ◽  
CAROL KARAHADIAN ◽  
NEIL J. GREENBERG ◽  
REGINAL M. HARRELL
Keyword(s):  
Fatty Acids ◽  
Striped Bass ◽  
Dietary Fatty Acids ◽  
Hybrid Striped Bass

Dietary effects on the fatty acid signature of whole Atlantic cod (Gadus morhua)

1998 ◽  
Vol 55 (6) ◽  
pp. 1378-1386 ◽  
Author(s):  
Penny E Kirsch ◽  
Sara J Iverson ◽  
W Don Bowen ◽  
Stephen R Kerr ◽  
Robert G Ackman
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Marine Mammals ◽  
Gadus Morhua ◽  
Atlantic Cod ◽  
Dietary Fatty Acids ◽  
Trophic Levels ◽  
Fatty Acid Signature ◽  
Atlantic Mackerel ◽  
Fatty Acid Patterns

Understanding the influence of dietary fatty acids on whole fish is necessary to evaluate the degree to which fatty acids may be used for understanding foraging patterns in fish, as well as in marine mammals that consume their prey whole. Adult Atlantic cod (Gadus morhua) were fed two prey items that differed significantly in fat content and fatty acid compositions. Cod were first fed squid (Illex illecebrosus, 2.0% fat) for 6 weeks, followed by Atlantic mackerel (Scomber scombrus, 15.7% fat) for 8 weeks. Twenty whole cod were individually analyzed at each of 0, 3, 6, 11, and 14 weeks. Despite being on a low-fat squid diet, in only 3 weeks, cod fatty acid patterns changed significantly to reflect the patterns found in squid and did not further change at 6 weeks. When switched to a high-fat mackerel diet, total body fat of cod increased and the fatty acid composition of cod changed significantly in the direction of patterns found in mackerel. Despite changes in cod fatty acid signatures, cod were readily distinguished from the fatty acid signatures of their diets. Our results provide support for the use of fatty acids as indicators of diet at upper trophic levels.

Postprandial Activation of Coagulant Factor VII by Long-chain Dietary Fatty Acids

1996 ◽  
Vol 76 (03) ◽  
pp. 369-371 ◽  
Author(s):  
T A B Sanders ◽  
G J Miller ◽  
Tamara de Grassi ◽  
Najat Yahia
Keyword(s):  
Fatty Acids ◽  
Dietary Fatty Acids ◽  
Factor Vii ◽  
Fat Intake ◽  
Long Chain Fatty Acids ◽  
Postprandial Lipaemia ◽  
Increased Risk ◽  
Coagulant Activity ◽  
Long Chain Triglycerides ◽  
Long Chain

SummaryFactor VII coagulant activity (FVIIc) is associated with an increased risk of fatal ischaemic heart disease (IHD). Several reports have suggested that dietary fat intake or hypertriglyceridaemia are associated with elevated levels of FVII. This study demonstrates that an intake of long-chain fatty acids sufficient to induce postprandial lipaemia in healthy subjects leads to a substantial elevation in both FVIIc and the concentration of FVII circulating in the activated form. Such an increase in FVIIc could not be induced by medium-chain triglycerides. These results suggest that the consumption of a sufficient amount of long-chain triglycerides to induce postprandial lipaemia induces the activation of FVII.

Sign in / Sign up

Export Citation Format

Share Document