Manipulation of Chlorella vulgaris polyunsaturated ω‐3 fatty acid profile by supplementation with vegetable amino acids and fatty acids

2020 ◽  
Author(s):  
Roghayeh Siahbalaei ◽  
Gholamreza Kavoosi ◽  
Mostafa Noroozi
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Chlorella Vulgaris

scholarly journals Effect of Chlorella Vulgaris and Japonochytrium sp. Microalgae Supplementation on Composition and Fatty Acid Profile of Goat Milk

2017 ◽  
Vol 65 (5) ◽  
pp. 1585-1593
Author(s):  
Klára Novotná ◽  
Milena Fantová ◽  
Lenka Nohejlová ◽  
Markéta Borková ◽  
Luděk Stádník ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Yield ◽  
Chlorella Vulgaris ◽  
Milk Fat ◽  
Goat Milk ◽  
Control Group ◽  
Basic Composition ◽  
Experimental Group

The aim of this study was to investigate the effect of two species of the microalgae on the milk yield, the basic composition and the fatty acid profile of goat milk, with focus on n‑3 fatty acids. Forty‑five White short‑haired goats were randomly allocated to three groups; the control group (C) with no supplementation microalgae to the diet. The first experimental group (Ch) was supplemented with Chlorella vulgaris and second experimental group (J) has been supplemented with Japonochytrium sp. The Japonochytrium supplementation negatively affected milk yield, but the amount of milk fat (+0.1 %; +0.45 %) and solids‑not‑fat (+0.27 %; +0.86 %) were higher than in group C and Ch. The amount of polyunsaturated (5.527 % ± 0.378) and saturated (71.560 % ± 0.861) fatty acids was also highest in group J. An increase of C20:4, C20:5 was detected in J and Ch, and the concentration of C22:6 was highest in group J (+0.019 %; P < 0.001).

scholarly journals Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 297
Author(s):  
Jessica de Souza Vilela ◽  
Tharcilla I. R. C. Alvarenga ◽  
Nigel R. Andrew ◽  
Malcolm McPhee ◽  
Manisha Kolakshyapati ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Carcass Composition ◽  
Breast Meat ◽  
Black Soldier Fly ◽  
Black Soldier Fly Larvae

We evaluated the effects of full-fat black soldier fly larvae (BSFL) on broiler carcass composition, cut yield, and breast meat quality. Broilers were fed for 42 days with up to 20% dietary inclusion of BSFL (0, 5, 10, 15, and 20%). On day 42, 120 broilers were slaughtered, and images were taken using computed tomography. Breasts, drumsticks, and thighs were collected for cut yield determination. The pH, color, lipid oxidation, cooking loss, shear force, amino acid profile, and fatty acid profile of the breast meat were assessed. There was no dietary effect on carcass composition or meat quality parameters except for fatty and amino acids compositions. When 20% BSFL was included in the diet, individual fatty and amino acids, such as lauric and myristic acids, aspartic acid, glutamine, and lysine, increased by 22.0-, 5.50-, 1.08-, 1.06-, and 1.06-fold, respectively (p < 0.05). Although total polyunsaturated fatty acids decreased, eicosapentaenoic fatty acids (EPA) increased by 78% in the 20% BSFL inclusion group. In conclusion, up to 20%, dietary full-fat BSFL did not affect key meat characteristics but positively increased the levels of the health-claimable omega-3 fatty acid EPA.

scholarly journals Effect of Starter Culture on the Fatty Acid and Amino Acid Profile of Fermented Parkia biglobosa Seeds

2020 ◽  
Vol 9 ◽  
pp. 15-22
Author(s):  
Ayowole Victor Atere ◽  
Victor O. Oyetayo ◽  
Felix A. Akinyosoye
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Bacillus Subtilis ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Fatty Acid Profile ◽  
Bacterial Load ◽  
Starter Culture ◽  
Amino Acid Profile ◽  
Parkia Biglobosa

Iru , a condiment used for seasoning soup is often obtained from the fermentation of Parkiabiglobosa seeds. The present study therefore investigates the effect of different starter culture on the amino and fatty acid profile of Parkiabiglobosa seed fermented to produce iru. Starter culture of Lactobacillus plantarum, Bacillus subtilis and Leuconostoc sp were used to ferment Parkiabiglobosa seeds. The bacterial load increased from 0.00 log10cfu/g in boiled raw sample to 8.67 log10cfu/g in naturally fermented sample. Fermentation significantly (P<0.05) increased the quantity of the amino acids in fermented samples. Aspartic acid (25.85 g/100g) and linoleic acid (42.99 %) were the highest amino and fatty acids respectively in the fermented samples. The result from this study reveals that fermentation significantly increase the amino and fatty acid profile of Parkiabiglobosa fermented to produce iru, a Nigerian condiment.

scholarly journals Effect of Feeding with Algae on Fatty Acid Profile of Goat’S Milk

2014 ◽  
Vol 45 (3) ◽  
pp. 162-169 ◽  
Author(s):  
L. Kouřimská ◽  
E. Vondráčková ◽  
M. Fantová ◽  
P. Nový ◽  
L. Nohejlová ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Chlorella Vulgaris ◽  
Control Group ◽  
Relative Reduction ◽  
Dairy Goats ◽  
Fatty Acids Profile ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The study was conducted to determine whether the inclusion of algae Chlorella vulgaris in dairy goats’ diets would change the fatty acid profile and increase the proportion of unsaturated fatty acids in goat’s milk. White short-haired dairy goats on 2nd and 3rd lactations were fed 5 and 10 g of dried algae supplementation for six weeks. The fatty acids profile of milk was analyzed using gass chromatography (flame ionization detector (FID)). The addition of dried algae caused changes of the profile of fatty acids in the milk. The more algae were added to the diet, the greater the changes in the fatty acids profile of milk were found. A statistically significant effect (P = 0.0390) was found between the control group and the group supplemented with 10 g of Chlorella vulgaris per goat per day. The greatest effect of dietary treatment was seen in the relative reduction of palmitic acid content and increased oleic, linoleic, and linolenic acids content. Results suggested that the addition of algae also increased the nutritional quality of goat’s milk. There was a positive change in the ratio of SFA:MUFA:PUFA in terms of reducing the proportion of saturated fatty acids, as well as a change in the ratio of n-6 and n-3 PUFAs

scholarly journals Mare’s Milk from a Small Polish Specialized Farm—Basic Chemical Composition, Fatty Acid Profile, and Healthy Lipid Indices

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1590
Author(s):  
Grażyna Czyżak-Runowska ◽  
Jacek Antoni Wójtowski ◽  
Romualda Danków ◽  
Daniel Stanisławski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Birth Order ◽  
Fatty Acid Profile ◽  
Age Structure ◽  
Atherogenic Index ◽  
Milk Samples ◽  
Stage Of Lactation ◽  
Bulk Tank

The objective of this study was to determine the chemical composition, fatty acid profile, and values of healthy indices of milk from a specialized farm of Polish Coldblood mares of different ages, birth orders, and lactation stages. Milk samples (n = 48) were collected for analysis in weeks 10, 15, and 25 of lactation from mares aged between five and 14 years. The study showed that the stage of lactation has a significant effect on the fatty acid (FA) profile of the milk produced on the farm. The highest concentration of monounsaturated and polyunsaturated FAs was found in milk produced from the 15th week of lactation. The milk was also characterized by low values of atherogenic and thrombogenic indices, which indicate the health benefits of milk with respect to the content of fatty acids and their potential to prevent or cause atherosclerosis and thrombosis. The study also found a significant correlation between the number of foalings (birth order), the fatty acid profile, and atherogenic index of milk produced on the farm. The findings from the study indicate that it is possible to modify the fatty acid profile of bulk tank milk through appropriate management of the age structure of the herd of mares. To confirm this dependence, the study will be continued on a larger group of mares.

scholarly journals Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

2020 ◽  
Vol 50 (1) ◽  
pp. 47-54
Author(s):  
I De Gasperín ◽  
J.G. Vicente ◽  
J.M. Pinos-Rodríguez ◽  
F Montiel ◽  
R Loeza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Polyunsaturated Fat ◽  
Pork Lard ◽  
Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

scholarly journals The effect of linseed oil supplementation of the diet on the content of fatty acids in the egg yolk

2012 ◽  
Vol 81 (2) ◽  
pp. 159-162 ◽  
Author(s):  
Petra Hudečková ◽  
Lucie Rusníková ◽  
Eva Straková ◽  
Pavel Suchý ◽  
Petr Marada ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Myristic Acid ◽  
Linseed Oil ◽  
Control Group ◽  
Heptadecanoic Acid ◽  
Egg Yolks ◽  
Experimental Group

The aim of this study was to compare the effect of two different types of oils in diet on the fatty acid profile in the eggs of layers and to include a particular type of oil as a supplement of feeding mixtures for layers in order to support the development of functional foodstuffs. Thirty layers fed a diet containing soybean oil constituted the control group (soybean oil is the most frequently used oil added to feeding mixtures). In the experimental group (thirty layers), soybean oil was replaced with linseed oil at the same amount (3 kg of oil per 100 kg of feeding mixture). Feeding was provided ad libitum for all days of the month. After one month, egg yolks were analysed and the fatty acid profile was compared. Significant differences (P ≤ 0.05) were found in the concentration of myristic acid that belongs to the group of saturated fatty acids. Eggs in the experimental group showed higher concentrations of myristic acid compared to the control group (0.20 g/100 g of fat and 0.18 g/100 g of fat, respectively). Highly significant differences (P ≤ 0.01) were found for heptadecanoic acid but the trend was opposite to that of myristic acid; concentrations of heptadecanoic acid in the experimental group were lower than those in the control group. Highly significant differences (P ≤ 0.01) were found for n-9 monounsaturated fatty acids where egg yolks in eggs from layers fed linseed oil contained higher concentrations of oleic acid, myristoleic acid, and palmitoleic acid. Lower concentrations of n-6 fatty acids (P ≤ 0.01) were found after the addition of linseed oil in eggs. Linseed oil showed a positive effect on n-3 fatty acids (α-linolenic acid), its concentration in the control and experimental group was 0.82 g/100 g of fat and 5.63 g/100 g of fat, respectively. The possibility of influencing the fatty acid profile in eggs is very important for the development of functional foods.

EFFECTS OF HYPOGLYCIN A ON THE METABOLISM OF AMINO ACIDS BY LIVER SLICES

1964 ◽  
Vol 42 (1) ◽  
pp. 139-142 ◽  
Author(s):  
S. J. Patrick ◽  
L. C. Stewart
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Glutamic Acid ◽  
Rat Liver ◽  
Inhibitory Effects ◽  
Liver Slices

The effects of hypoglycin A on the metabolism of L-leucine-C14, L-alanine-C14, and L-glutamic-acid-C14 by rat liver slices have been investigated. Hypoglycin exerted markedly inhibitory effects on the conversion of leucine-C14 to fatty acid, cholesterol, and CO2. Conversion of alanine-C14 and glutamic acid-C14 to fatty acids was also inhibited by hypoglycin. No effects of hypoglycin on the conversion of C14-amino acids into protein or glycogen were demonstrated.

Fatty acid profile of egg yolk lipids from hens fed diets rich in n-3 fatty acids

2003 ◽  
Vol 83 (2) ◽  
pp. 287-292 ◽  
Author(s):  
M.C. Milinsk ◽  
A.E. Murakami ◽  
S.T.M. Gomes ◽  
M. Matsushita ◽  
N.E. de Souza
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Egg Yolk
Sign in / Sign up

Export Citation Format

Share Document