Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula, and Marrubium seed and oils

2019 ◽  
Vol 43 (5) ◽  
pp. e13939
Author(s):  
Kashif Ghafoor ◽  
Süleyman Doğu ◽  
Isam A. Mohamed Ahmed ◽  
Gbemisola J. Fadimu ◽  
Ümit Geçgel ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Plant Species ◽  
Acid Composition ◽  
Mineral Contents

scholarly journals Effects of plant species, stage of maturity, and level of formic acid addition on lipolysis, lipid content, and fatty acid composition during ensiling1

2015 ◽  
Vol 93 (9) ◽  
pp. 4408-4423 ◽  
Author(s):  
E. Koivunen ◽  
S. Jaakkola ◽  
T. Heikkilä ◽  
A.-M. Lampi ◽  
A. Halmemies-Beauchet-Filleau ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Formic Acid ◽  
Plant Species ◽  
Acid Composition ◽  
Lipid Content ◽  
Acid Addition

scholarly journals Longissimus lumborum quality of Limousin suckler beef in relation to age and postmortem vacuum ageing

2015 ◽  
Vol 15 (3) ◽  
pp. 785-798 ◽  
Author(s):  
Mariusz Florek ◽  
Piotr Domaradzki ◽  
Piotr Stanek ◽  
Zygmunt Litwińczuk ◽  
Piotr Skałecki
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Shear Force ◽  
Major Elements ◽  
Intrinsic Properties ◽  
Mineral Contents ◽  
Longissimus Lumborum ◽  
Slaughter Age ◽  
Colour Parameters

Abstract The aim of the research was to evaluate the influence of calf age on proximate composition, fatty acid composition and mineral contents, as well as postmortem ageing under vacuum on the inherent properties of musculus longissimus lumborum of Limousin suckler beef aged to 6, 7 or 8 months. The moisture, protein, fat, and ash content, fatty acid composition, mineral concentrations and intrinsic properties (pH, electrical conductivity, drip and cooking loss, shear force, and CIE colour parameters) were determined. The calf age significantly (P≤0.05) correlated with an increased protein content and energy value of meat and decreased water:protein proportion. Moreover, increased age correlated with higher concentrations of Mg (P≤0.01), Zn and Fe (P≤0.05) and reduced concentrations of Cu (P≤0.05). The fatty acid composition was similar irrespective of calf age, with the exception of CLA content, which was significantly (P≤0.01) reduced in older animals. Muscles of calves aged 6 months were significantly lighter, less red, and showed the most significant drip loss compared to the muscles of older animals. There was no significant (P>0.05) interaction between calf age and postmortem ageing for the intrinsic properties analysed. Postmortem ageing under vacuum resulted in a significant decrease (P≤0.05) in the shear force of meat (irrespective of the age of the calves). The lack of significant differences, especially with regard to the meat pH, shear force, fatty acid composition, and with the significantly higher content of protein and major elements (Fe, Mg and Zn) in relation to the slaughter age, indicates the validity of increasing the duration of fattening of the Limousin calves reared with their mothers on the pasture until the age of 8 months, which is a maximum in this category.

Effects of phylogeny and climate on seed oil fatty acid composition across 747 plant species in China

2015 ◽  
Vol 63 ◽  
pp. 1-8 ◽  
Author(s):  
Jiao-Lin Zhang ◽  
Shi-Bao Zhang ◽  
Yi-Ping Zhang ◽  
Kaoru Kitajima
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Plant Species ◽  
Acid Composition ◽  
Seed Oil

Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from Holstein-Friesian bulls

Meat Science ◽  
2019 ◽  
Vol 157 ◽  
pp. 107877 ◽  
Author(s):  
Monika Modzelewska-Kapituła ◽  
Renata Pietrzak-Fiećko ◽  
Katarzyna Tkacz ◽  
Anna Draszanowska ◽  
Adam Więk
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Mineral Contents ◽  
Steam Cooking ◽  
Semimembranosus Muscle ◽  
Holstein Friesian ◽  
Sous Vide

scholarly journals Bioactive Properties, Fatty Acid Composition and Mineral Contents of Grape Seed and Oils

2017 ◽  
Vol 38 (2) ◽  
Author(s):  
F. Al Juhaimi ◽  
Ü Geçgel ◽  
M. Gülcü ◽  
M. Hamurcu ◽  
M.M. Özcan
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Grape Seed ◽  
Mineral Contents ◽  
Bioactive Properties
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