Kigelia africana seed: proximate, mineral, vitamin E, fibre, amino acid and fatty acid composition

2011 ◽  
Vol 46 (10) ◽  
pp. 2153-2158 ◽  
Author(s):  
Eliton Chivandi ◽  
Bruce Davidson ◽  
Kennedy Erlwanger
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Amino Acid ◽  
Acid Composition

Phospholipid fatty acid composition, vitamin e content and susceptibility to lipid peroxidation of duck spermatozoa

2000 ◽  
Vol 53 (5) ◽  
pp. 1025-1039 ◽  
Author(s):  
P.F. Surai ◽  
J-P. Brillard ◽  
B.K. Speake ◽  
E. Blesbois ◽  
F. Seigneurin ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Phospholipid Fatty Acid ◽  
Phospholipid Fatty Acid Composition

The effects of altering dietary fatty acid and vitamin E content on the chemical, physical and organoleptic quality of pig meat and fat

1996 ◽  
Vol 1996 ◽  
pp. 30-30
Author(s):  
C.O. Leskanich ◽  
K.R. Matthews ◽  
C.C. Warkup ◽  
R.C. Noble
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Human Health ◽  
Acid Composition ◽  
Oxidative Degradation ◽  
Meat Products ◽  
Dietary Vitamin ◽  
Affecting Factors

The tissues of animals for food use have come to be associated with a predominance of saturated and monounsaturated fatty acids, the result of which has been to contribute to the perceived human dietary imbalance of fatty acids. The fact that porcine tissues assume a fatty acid composition similar to that of the respective diet has enabled the composition to be altered with respect to human dietary needs (Morgan et al, 1992). The fatty acid compositions of rapeseed and fish oils are characterised by a number of factors of relevance to human health recommendations (BNF, 1992). Thus, rapeseed oil contains a low content of saturates, a moderate content of linoleic acid and a high content of α-linolenic acid whilst fish oil contains high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Although benefiting the nutritional value of meat/fat, the feeding of increased levels of highly polyunsaturated fatty acids has the potential, in theory at least, of adversely affecting organoleptic and various physical properties. Such adverse effects could be manifested during and/or after the preparation and cooking of the meat or meat products at which times the oxidative degradation of fatty acids is maximised. The inclusion of dietary vitamin E has a range of beneficial effects on meat quality principally due to its antioxidant effects. The present experiment was an attempt to optimise the fatty acid composition of pork and pork products for human health purposes whilst not adversely affecting factors controlling consumer acceptability.

Fatty acid composition and vitamin E of meat as influenced by age and season of slaughter in Mediterranean light lamb

2019 ◽  
Vol 170 ◽  
pp. 97-101 ◽  
Author(s):  
Angela Gabriella D’Alessandro ◽  
Giuseppe Maiorano ◽  
Donato Casamassima ◽  
Giovanni Martemucci
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition
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