Fine mapping of porcine SSC14 QTL and SCD gene effects on fatty acid composition and melting point of fat in a Duroc purebred population

2011 ◽  
Vol 43 (2) ◽  
pp. 225-228 ◽  
Author(s):  
Y. Uemoto ◽  
H. Nakano ◽  
T. Kikuchi ◽  
S. Sato ◽  
M. Ishida ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Melting Point ◽  
Acid Composition ◽  
Fine Mapping ◽  
Gene Effects

scholarly journals QTL fine mapping for intramuscular fat and fatty acid composition using high-density SNP chip array on SSC12 in Korean native pig × Yorkshire F2 population  

2019 ◽  
Vol 64 (No. 4) ◽  
pp. 180-188
Author(s):  
Sangwook Kim ◽  
Byeonghwi Lim ◽  
Kwansuk Kim ◽  
Kyoungtag Do
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Candidate Genes ◽  
Acid Composition ◽  
Fine Mapping ◽  
Intramuscular Fat ◽  
Economic Benefits ◽  
High Density ◽  
Chromosome 12 ◽  
Qtl Fine Mapping

Intramuscular fat (IMF) and fatty acid composition are characteristics that are used as important indicators of evaluating high quality pork and contribute to the economic benefits of the pig farming industry. In this study, quantitative trait loci (QTL) fine mapping of chromosome 12 was performed in a population of F2 intercross between Yorkshire (YS) and Korean native pigs (KNPs) by adopting combined linkage and linkage disequilibrium method using high-density SNP chips. QTLs for IMF (H3GA0034813 to H3GA0034965) and oleic acid (C18:1) (ASGA0054380 to ALGA0066299) were located at 120 cM (54.112–57.610 kb) and 85 cM (36.097–38.601 kb), respectively, within chromosome 12 (Sscrofa11.1 genomic reference). In addition, 31 candidate genes present within the IMF QTL region and 28 candidate genes existing within C18:1 QTL region were chosen. In order to understand the function of these candidate genes at the molecular level, these candidate genes were functionally categorized by studying gene ontology and analyzing network and pathway. Among the 59 candidate genes within the region of IMF QTL and C18:1 QTL, five (MYH1, MYH2, MYH4, ACACA, and RPS6KB1) directly interacting candidate genes were found. Furthermore, the RPS6KB1 gene was assumed to be an important candidate gene that is involved in leptin and insulin signaling pathway and participates in controlling adipogenic differentiation, fat deposition, and fatty acid composition, which is related to obesity of pigs.  

Some breed effects on the melting point and fatty acid composition of carcass fat in lambs

1980 ◽  
Vol 95 (1) ◽  
pp. 73-76 ◽  
Author(s):  
J. L. L'Estrange ◽  
J. P. Hanrahan
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Melting Point ◽  
Acid Composition ◽  
Breed Differences ◽  
Slaughter Age ◽  
Breed Comparison ◽  
The Difference ◽  
Fat Depot ◽  
Perinephric Fat

SummaryTwo breed comparisons were made: (a) between Galway and Galway x Finnish Landrace (Fingalway) lambs, and (6) between Galway x Fingalway and Galway x (Finn x Texel) lambs, for the melting point and fatty acid composition of subcutaneous tail, subcutaneous 13th rib and perinephric fat. The lambs were slaughtered at market weight from September to January, being finished off on grass except for a small number finished indoors on concentrates and hay.Slaughter age and carcass weight, both of which had significant effects on some of the measurements, were included as covariates in the breed comparisons. Overall breed effects were small. The melting point of the fat from Fingalway lambs was lower than that of the Galway breed in each location, the difference being significant for subcutaneous rib fat. This was associated with a lower concentration of stearic acid and a higher concentration of oleic acid in each fat depot of the Fingalway breed, the difference being significant for oleic in subcutaneous tail and for stearic in subcutaneous rib fat. No significant breed differences or trends were observed for the other fatty acids measured. Results for a small number of pure Finn lambs supported the Finn ancestry influence indicated by comparison (a). In the second breed comparison, no significant breed differences were observed, the values being close to those obtained for the pure Galway lambs.

Genome-wide mapping for fatty acid composition and melting point of fat in a purebred Duroc pig population

2011 ◽  
Vol 43 (1) ◽  
pp. 27-34 ◽  
Author(s):  
Y. Uemoto ◽  
Y. Soma ◽  
S. Sato ◽  
M. Ishida ◽  
T. Shibata ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Melting Point ◽  
Acid Composition ◽  
Genome Wide

scholarly journals The effect of dietary copper on the fatty acid composition and physical properties of pig adipose tissues

1969 ◽  
Vol 23 (2) ◽  
pp. 281-287 ◽  
Author(s):  
J.H. Moore ◽  
W.W. Christle ◽  
R. Braude ◽  
K. G Mitchell
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Melting Point ◽  
Stearic Acid ◽  
Physical Properties ◽  
Acid Composition ◽  
Positional Distribution ◽  
Live Weight ◽  
Control Groups

1. Control groups of pigs were given a basal diet alone and treated groups received the same diet supplemented with 250 ppm of copper. The animals were about 10 weeks of age at the start of the experiments and were killed when they weighed 90 kg live weight.2. The ratio of oleic acid to stearic acid in the whole back fat (inner plus outer layers) was somewhat higher in the pigs given the copper supplement than in the control animals. The melting point of the back fat was about 10° lower in the pigs given the copper supplement than in the control groups.3. Separate analyses of the inner and outer layers of the back fat showed that the ratio of oleic acid to stearic acid in the outer fat layer of the control pigs, and in both the inner and the outer fat layers of the pigs given the copper supplement, was somewhat higher than that in the inner fat layer of the control animals. The melting point of the outer fat layer of the control pigs and of both back fat layers in the pigs given the copper supplement was 10–15° lower than that of the inner fat layer of the control groups.4. Evidence is presented that changes in the positional distribution of the fatty acids within the triglycerides of the back fats rather than differences in gross fatty acid composition are mainly responsible for the observed differences in physical properties.

scholarly journals Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation

2022 ◽  
Vol 51 (4) ◽  
pp. 915-929
Author(s):  
Lyubov Tereshchuk ◽  
Konstantin Zagorodnikov ◽  
Kseniya Starovoitova ◽  
Pavel Viushinskij
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Melting Point ◽  
Iodine Number ◽  
Acid Composition ◽  
Vegetable Oil ◽  
Food Emulsions ◽  
Hydrophilic Lipophilic Balance ◽  
Physical And Chemical

Introduction. Modern food science needs new research of food emulsifiers, their composition, properties and effect on the structural characteristics of emulsions. It looks for modern technological solutions on how to select proper emulsifiers and their mixes to produce emulsions with different mass fractions of fat. The research objective was to study the effect of physical and chemical indicators of surfactants on the properties of food emulsions, as well as to develop practical recommendations for the selection of surfactants for various types of products. Study objects and methods. The research featured model dairy fat emulsions and laboratory-made vegetable oil, as well as hard and soft mono- and diglycerides of fatty acids and lecithins. The emulsifiers were used to determine the melting point, fatty acid composition, iodine number, and solid triglyceride content at various temperatures. The melting point of emulsifiers was determined by fixing the melting temperature in a capillary oven. To identify the fatty acid composition, the methyl esters of fatty acids were subjected to the chromatogram method. After that, the separated components and their quantity were determined by the area of the peaks. The content of solid triglycerides in the emulsifiers was determined by the method of nuclear magnetic resonance. The hydrophilic-lipophilic balance was obtained from the manufacturer's specifications. Results and discussion. The solid mono- and diglycerides appeared to have a high content of stearic and palmitic acids. Oleic acid predominated in soft monoglycerides; unsaturated fatty acids (linolenic and oleic) also predominated in the monoglycerides/lecithin complex emulsifier. Solid monoglycerides had a high content of solid triglycerides at 35°C (82.93%), which correlated with the high melting point (80°C) and the lowest iodine number (3 mg I2/100 g) of all the samples. The optimal ratio of vegetable oil and the emulsifier was defined empirically. The emulsifiers were dissolved in refined deodorized vegetable oil at 5–7°C above the melting point of the emulsifier. The resulting ratios were between 6:1 and 10:1. The samples of creamy vegetable spreads were obtained using the studied emulsifiers and their compositions in different doses and ratios. The crystallization temperature and phase transition time were determined when studying the process of emulsion overcooling. The article introduces a list of technological and physicochemical indicators of emulsifiers: the fatty acid composition, the degree of saturation, the melting point, and the content of solid triglycerides. By finding out the physicochemical parameters of emulsifiers, producers can vary the ratio of the components of emulsifying compositions to achieve the desired properties of food emulsions. The hydrophilic-lipophilic balance also proved to be an important index since the proportion of hydrophilic and hydrophobic groups in surfactants affects the type of emulsions and makes it possible to adjust the fat content of the finished product. Conclusion. The research results can expand the theoretical foundations of food emulsions. The article contains scientifically grounded recommendations on how to select optimal surfactants. The research opens up prospects for further studies of emulsifiers and their effect on the quality of finished products.

The melting point, iodine value, fatty acid composition and softness index of carcass fat in three different breeds of suckled lambs in Greece

1985 ◽  
Vol 104 (2) ◽  
pp. 361-365 ◽  
Author(s):  
D. Zygoyiannis ◽  
C. Stamataris ◽  
N. Catsaounis
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Melting Point ◽  
Acid Composition ◽  
Iodine Value ◽  
Methyl Esters ◽  
Subcutaneous Fat ◽  
Gas Liquid Chromatography ◽  
Regression Equations ◽  
Fat Depots

SummarySuckled single lambs, 6 weeks of age at slaughter, were used to study the melting point, iodine value, fatty acid composition and softness index of carcass fat. The lambs, born in mid-October in central Greece, were suckled from birth to slaughter and received no supplementary feed. They consisted of 43 Sarakatsaniko, 22 Karagouniko and 29 Chios x (East Friesland x Karagouniko). At slaughter, samples of subcutaneous fat from the base of the tail and perinephric fat were removed and stored at – 10 °C until analysed.Melting point and iodine value were determined by the Association of Official Analytical Chemists (1980) and International Union of Pure and Applied Chemistry (1977) methods of analysis. Gas-liquid chromatography, on 12% diethyleneglycol succinate as stationary phase, was used for fatty acid methyl esters analysis. Softness index was calculated.Component fatty acids in decreasing order of proportion in total fat were oleic, palmitic, stearic, myristic, palmitoleic, linoleic, linolenic, lauric and capric acids. The total of odd-numbered n-acids and branched chain acids occupied a position approximately mid-way. There was very little evidence of differences between the sexes. However, the differences between the two fat depots and those between breeds were significant in most of the traits. Significant correlations between some of the traits studied and also linear regression equations between selected variables were obtained.

scholarly journals LIPÍDIOS EM GRÃOS DE CAFÉ

2001 ◽  
Vol 19 (2) ◽  
Author(s):  
REGINA C. A. LAGO
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Melting Point ◽  
Acid Composition ◽  
Lipid Content ◽  
Lipid Composition ◽  
Robusta Coffee ◽  
Coffee Oil ◽  
Palmitic Acids ◽  
Filtered Coffee

Nesta revisão são abordados os aspectos referentes ao teor, ao uso e à composição dos lipídios presentes em grãos de café arábica e robusta, tanto crus como torrados e em alguns de seus derivados. Comentam-se as principais diferenças entre as espécies no tocante aos lipídios e relatam-se os estudos sobre possíveis implicações à saúde por parte dos principais componentes do material insaponificável, o cafestol e o caveol. O teor dos lipídios em grãos crus é diferente dos torrados. A composição dos lipídios varia entre espécies e conforme autores. Se apenas a composição em ácidos graxos fosse considerada, na qual predominam os ácidos linoléico e palmítico, o óleo de café deveria exibir ponto de fusão mais elevado. A principal diferenciação entre as espécies está no teor e na composição do material insaponificável, sobretudo no que diz respeito aos álcoois diterpênicos, cafestol e caveol, e seus ésteres. A estes tem sido atribuído efeito hipercolesterolêmico, conseqüência de ingestão da bebida não-filtrada. LIPIDS IN COFFEE GRAINS Abstract In this paper several aspects related to the content, the use and the composition of the lipids present in arabica and robusta coffee grains, green or toasted, and in some of its derivates are reviewed. The main differences between the species are discussed as well as the possible health implications due to cafestol and kahweol, the main products of the unsaponifiable material. Lipid content in green and toasted coffee seeds is different. Lipid composition varies among species and authors. Considered as a sole parameter, fatty acid composition, in which predominate linolenic and palmitic acids, would be responsible for a higher coffee oil melting point. The main differences between species are the unsaponifiable content and composition, especially concerned to diterpenic alcohols, cafestol and kahweol and their esters. To these compounds, has been attributed hypercolesterolemic effect due to the ingestion of not filtered coffee drink.

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