Exploring the use of essential fatty acids in veterinary dermatology

2019 ◽  
Vol 187 (5) ◽  
pp. 190-190 ◽  
Author(s):  
Nicola Martinez ◽  
Beth McDonald ◽  
Fernando Martínez-Taboada
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Essential Fatty Acids ◽  
Pet Food ◽  
Web Based ◽  
Commercial Fish ◽  
Veterinary Practice ◽  
Oily Fish ◽  
Oral Supplements ◽  
Level Of Importance

BackgroundThe aim of the study was to discover the extent of use of essential fatty acids (EFAs) in veterinary practice, conditions used in, preparation of EFA supplement used and rationale for their use and to investigate the awareness of the oxidation of some commercial fish oil supplement preparations.MethodsA web-based questionnaire was distributed via email to a dermatology list server and posted to veterinary Facebook groups with questions relating to the use of EFAs, supplement choice, conditions used in, the level of importance of various factors regarding their use and awareness of their oxidation.ResultsThere were 309 responses from 32 countries. EFA supplements were used by 92.2 per cent of respondents. The most commonly used preparation of EFA supplementation was veterinary oral supplements (75.1 per cent), followed by veterinary diets (14.4 per cent), shop bought fish oil supplements (7.7 per cent), enhancing the diet with oily fish (2.5 per cent) and finally using a commercial pet food (0.3 per cent). Only 46.3 per cent of respondents who used them were aware of the oxidation of EFAs. Veterinary oral supplements were perceived to be the best preserved, followed by veterinary diets and lastly commercial fish oil supplements.ConclusionA large number of respondents advised the use of EFAs for veterinary dermatological conditions but less than 50 per cent were aware of the potential for EFAs to oxidise.

Relationship between fish oil intake by dairy cows and the yield of eicosapentaenoic acid and docosahexaenoic acid in their milk

2001 ◽  
Vol 2001 ◽  
pp. 199-199 ◽  
Author(s):  
C. Rymer ◽  
C. Dyer ◽  
D.I. Givens ◽  
R. Allison
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Dairy Cows ◽  
Fish Consumption ◽  
Essential Fatty Acids ◽  
Epa And Dha ◽  
The Uk

The dietary essential fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are predominantly found in fish oil, but fish consumption in the UK is low. Increasing the yield of EPA and DHA in cows’ milk would increase human intakes of EPA and DHA, and this can be achieved by including fish oil in cows’ diets. However, because EPA and DHA are susceptible to rumen biohydrogenation, their transfer efficiency into milk is low.In vitroobservations by Gulatiet al. (1999) suggested that if the concentration of fish oil in the rumen exceeded 1 mg/ml, EPA and DHA were not hydrogenated. The objectives of this study were therefore to determine the relationships between fish oil intake by dairy cows, and the probable concentrations of fish oil in the cows’ rumen, with the yield of EPA and DHA in their milk.

The Use of Crude Fish Oil (CFO) in Vannamei Shrimp (Litopenaeus vannamei) Feed on EPA and DHA Contents

2020 ◽  
Vol 9 (3) ◽  
pp. 232
Author(s):  
Januar Hadi Prasetyo ◽  
Agustono Agustono ◽  
Widya Paramitha Lokapirnasari
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Essential Fatty Acids ◽  
Penaeid Shrimp ◽  
The Body ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Epa And Dha ◽  
Randomized Design ◽  
Omega 6

Omega-3 fatty acids (Alpha-linolenic acid) and omega-6 fatty acids (Linoleic acid) are a group of essential fatty acids. Essential fatty acids are fatty acids that cannot be synthesized by the body so that must be supplied from the diet. One of the sources of essential fatty acids is derived from fish oil. This study aims to determine the effect of Crude Fish Oil (CFO) in the feed to EPA and DHA content in penaeid shrimp meat. The research method used was a completely randomized design. The treatments used are the varying content of Crude Fish Oil (CFO), which are P0 (0%), P1 (2%), P2 (4%), P3 (6%), and P4 (8%). The results of the study showed significant differences (p <0.05) on the content of EPA and DHA in penaeid shrimp meat. The highest content of EPA and DHA found in P4 treatment (8%) and the lowest at P0 treatment (0%). The use of CFO in penaeid shrimp feed need further study related to the growth of shrimps and prawns reproductive cycle to increase the productivity of penaeid shrimp. CFO on feed should be used at a dose of 6%.

scholarly journals Evaluation of antioxidants on oxidative stability and fatty acid profile of poultry offal oil used in the pet food industry

2021 ◽  
Vol 42 (3Supl1) ◽  
pp. 1813-1824
Author(s):  
Carlos Magno da Rocha Junior ◽  
◽  
Antônio Gilberto Bertechini ◽  
Alexandre de Oliveira Teixeira ◽  
Leonardo Marmo Moreira ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Food Industry ◽  
Essential Fatty Acids ◽  
Acid Methyl Ester ◽  
Natural Antioxidants ◽  
Compositional Data Analysis ◽  
Pet Food

The aim of this study was to examine the use of antioxidants on the oxidative stability of poultry offal oil used in the pet food industry. Five commercial synthetic and two natural antioxidants were used in the following treatments: Control (CON); CON + (BHT + BHA + ETH95); CON + (BHT + BHA); CON + (BHA + PG + CA); CON + (BHT + BHA + ETH70); CON + BHA; CON + (ASC + rosemary); and CON + (ASC + tocopherols). Inclusion levels were 0.5% for the synthetic and 0.625% for the natural antioxidants. Oxidative stability was determined at three temperatures (90, 110 and 130 ºC). To determine the fatty acid profile, the original sample of the offal oil was considered a negative control. The fatty acids were determined based on the preparation of methyl esters by a transesterification reaction with methanol in alkaline medium, followed by gas chromatography analysis. The different fatty acid types were identified by comparing the retention times of the fatty acid methyl ester standards with the retention times of the observed peaks. Compositional data analysis was carried out. Without the use of antioxidant, induction time is shorter, resulting in lower oxidative stability of the offal oil and consequent loss of its quality due to less time taken to oxidize. The antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA better preserved the essential fatty acids (linolenic and linoleic). Natural antioxidants exhibited higher oxidation, with higher proportions of saturated fatty acids and the worst ω6:ω3 ratios. In conclusion, the synthetic antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA provided greater protection against oxidation and better preserved the essential fatty acids. The natural antioxidants tested in the present study did not provide satisfactory protection.

scholarly journals POLY-COMPONENT FAT EMULSIONS IN THE PARENTAL NUTRITION OF PATIENTS IN THE INTENSIVE CARE UNIT

2021 ◽  
pp. 9-18
Author(s):  
O.YU. SOROKINA ◽  
N.V. MATOLINETS ◽  
S.O. DUBROV
Keyword(s):  
Fatty Acids ◽  
Intensive Care ◽  
Immune System ◽  
Parenteral Nutrition ◽  
Fish Oil ◽  
Essential Fatty Acids ◽  
Fourth Generation ◽  
Fat Emulsions ◽  
Anti Inflammatory ◽  
The Impact

One of the main problems in the departments of anesthesiology and intensive care is the lack of energy in patients. In order to solve it, parenteral nutrition, which contains fat emulsions is prescribed for critical patients. It is known that fat emulsions consist of essential fatty acids which can have both pro-inflammatory (linoleic acid) and anti-inflammatory (linolenic acid) effects. In order to reduce the impact on the immune system, the use of alternative fat emulsions is recommended, as this may provide better clinical results. The first generation of fat emulsions consisted of soybean oil, but it was proven that this oil can increase the risk of purulentseptic complications. Second-generation fat emulsions contain medium-chain triglycerides, the metabolism of which can lead to acidosis, so their use is limited, especially in patients with diabetes. Third-generation fat emulsions contain olive oil, which reduces the risk of thrombosis, is considered immunoneutral and less sensitive to lipid peroxidation. Fourth-generation fat emulsions contain fish oil, which has anti-inflammatory properties and can reduce the duration of patients staying in critical condition. The most promising is the usage of balanced fats, among which there is a 20% SMOFlipid available in Ukraine. For patients who require parenteral nutrition, fat emulsions are an integral part of it, and for critically ill patients fat emulsions containing fish oil are recommended. However, it is recommended to assess baseline triglycerides prior to administration. Thus, lipids provide the delivery of fatty acids that affect important body processes, including metabolism, immune response, blood clotting. Alternative fat emulsions can be a better source of energy, also showing antioxidant effects and less suppression of immune system.

scholarly journals Characteristics of Pure Oils from Belly Fat (Pangasius hypophthalmus) with Bentonite Purification

2018 ◽  
Vol 21 (3) ◽  
pp. 549 ◽  
Author(s):  
Lorde Sembiring ◽  
Mirna Ilza ◽  
Andarini Diharmi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Peroxide Value ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Purification Process ◽  
Processing Industry ◽  
Catfish Oil ◽  
By Products

Catfish (Pangasius hypophthalmus) processing industry produces by products of abdoment fat containing unsaturated fatty acids, polyunsaturated fatty acids (PUFAs) which are the essential fatty acids needs to maintain health. Catfish belly fat can be processed into coarse fish oil through a purification process, with the addition of the adsorbent used, one of which is bentonite. This study was aimed to determine the<br />effect of bentonite application on the characteristics of refined catfish oil. Fish oil was extracted from belly fat then purified by adding bentonite adsorbent at a concentration of 1; 4 and 7%. The design used in this<br />study was a complete factorial of one factor. The parameters of analysis were the number of free fatty acids, peroxide value, anisidine, and totox. The results showed that bentonite had significant effect on free fatty<br />acid, peroxide, anisidine and totox values. The use of 7% bentonite decreased content of free fatty acid, peroxide value, anisidine, peroxide and totox from 1.72 to 0.85%, 5.18 to 0 meq/kg, 27.51 to 2.28 meq/kg,<br />and 37.88 to 2.28 meq/kg respectively.

Evaluation of the composition of essential fatty acids in the tissues of rainbow trout (Oncorhynchus mykiss) grown in closed water supply units

2021 ◽  
Vol 325 (4) ◽  
pp. 495-501
Author(s):  
E.A. Zykina ◽  
M.V. Gurin
Keyword(s):  
Fatty Acids ◽  
Rainbow Trout ◽  
Water Supply ◽  
Oncorhynchus Mykiss ◽  
Fish Oil ◽  
Essential Fatty Acids ◽  
The Body ◽  
Biologically Active ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Aquaculture Products

Recently, the task of artificial cultivation of especially valuable fish species in aquaculture has become more and more urgent. The value of salmon fish, and in particular rainbow trout Oncorhynchus mykiss (Walbaum, 1792) available for breeding, is largely determined by the high content of biologically active essential and polyunsaturated fatty acids of the group ω-6 and ω-3, necessary for vital activity and not synthesized by the human body. Since the natural stocks of many popular fatty fish have decreased, farmed fish can help meet consumer demand for this product. Based on this, the assessment of the content of the main ω-6 and ω-3 fatty acids in the fat of rainbow trout grown in closed-loop water supply installations (USV) was made. The fat was extracted from the fish by thermal method with further distillation by supercritical fluid extraction on the SFT-150 unit. The ratio of fatty acids in the fish oil sample was determined using the Chromatek-Kristall-5000 M hardware and software complex. The results obtained were compared with the standard for salmon fish oil “Aquaculture products” and “Wild fish”. It is established that trout cultivated in the UZV in the Penza region, in terms of the content of the main essential fatty acids, is not inferior to the quality indicators of the standard in terms of the requirements for salmon fish of “Aquaculture products”. In fish, all essential fatty acids are present in sufficient quantities, the ratio of ω-6 to ω-3 is 2.6:1, which indicates a high nutritional value of the product and allows it to be used in human food to provide the body with essential fatty acids, as well as a raw material for obtaining therapeutic and preventive products.

Measurement of Organochlorines in Commercial Over-the-Counter Fish Oil Preparations: Implications for Dietary and Therapeutic Recommendations for Omega-3 Fatty Acids and a Review of the Literature

2005 ◽  
Vol 129 (1) ◽  
pp. 74-77 ◽  
Author(s):  
Stacy Foran Melanson ◽  
Elizabeth Lee Lewandrowski ◽  
James G. Flood ◽  
Kent B. Lewandrowski
Keyword(s):  
Coronary Artery Disease ◽  
Fatty Acids ◽  
Coronary Artery ◽  
Polychlorinated Biphenyls ◽  
Fish Oil ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Over The Counter ◽  
Commercial Fish ◽  
Artery Disease

Abstract Context.—The consumption of fish high in omega-3 fatty acids is advocated by the American Heart Association to decrease the risk of coronary artery disease. However, fish contain environmental toxins such as mercury, polychlorinated biphenyls, and organochlorine pesticides, which may negate the beneficial cardiovascular effects of fish meals. Toxin levels vary depending on both the fish source and the specific toxin, and neither farm-raised nor wild fish are toxin free. Fish oil supplements also prevent the progression of coronary artery disease and reduce cardiovascular mortality. However, only sparse data exist on the level of toxins in fish oil. In a previous study we showed that the amount of mercury in 5 over-the-counter brands of fish oil was negligible. Objective.—To determine the concentrations of polychlorinated biphenyls and other organochlorines in 5 over-the-counter preparations of fish oil. Design.—The contents of 5 commercial fish oil brands were sent for organochlorine analysis. Results.—The levels of polychlorinated biphenyls and organochlorines were all below the detectable limit. Conclusions.—Fish oil supplements are more healthful than the consumption of fish high in organochlorines. Fish oils provide the benefits of omega-3 fatty acids without the risk of toxicity. In addition, fish oil supplements have been helpful in a variety of diseases, including bipolar disorder and depression.

scholarly journals Phosphorus reduction by sifting fish waste meal

2014 ◽  
Vol 44 (10) ◽  
pp. 1841-1844
Author(s):  
Ronaldo Lima de Lima ◽  
Dariane Beatriz Schoffen Enke ◽  
Neiva Braun ◽  
Débora Machado Fracalossi
Keyword(s):  
Fatty Acids ◽  
Total Phosphorus ◽  
Fish Meal ◽  
Animal Feed ◽  
Heart Diseases ◽  
Essential Fatty Acids ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fish Waste ◽  
Commercial Fish

Fish meal is widely included in animal feed because it contains ideal essential amino acids profile, it is rich in energy, essential fatty acids, vitamins and minerals and with >80% apparent protein digestibility in peneid shrimp. In human nutrition, studies are investigating the inclusion of fish meal in snacks, cakes, breads and cookies, as an enrichment in calcium, phosphorus, iron, protein and, especially, omega-3 fatty acids. Omega-3 fatty acids reduces heart diseases and have antithrombotic and anti-inflammatory properties (eicosapentaenoic acid), and are essential to the formation of brain tissue and retina in infants and are important during pregnancy and lactation (docosahexaenoic acid). Fish meal produced from fish waste is rich in minerals (phosphorus), which may cause eutrophication and impair water quality in aquaculture. The aim of this study was to reduce phosphorus content from commercial fish meal produced from waste by sifting (0.60 - 1.00 - 1.18 - 1.40 - 2.36 and 3.35mm mesh sizes). Fish meal samples were collected monthly for 24 months. Proximate composition of subsamples per mesh size was compared to the unsieved sample. Results indicate that sifting through a 0.60mm sieve total phosphorus and ash contents were reduced up to 32% and 36%, respectively, further to increase protein content up to 20%. Average composition of the subsamples was 47.04% ash, 5.56% of total phosphorus and 39.45% protein, suggesting that the residue of the fractionation may be marketed as a mineral and protein supplement.

scholarly journals Supplementation With Omega 3 in a Diet With Omega 9 Fatty Acids. Study on Serum, Thymus and Brain of Growing Rat

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 589-589
Author(s):  
Anabel Impa Condori ◽  
María Godoy ◽  
Inés Fernandez ◽  
Nora Slobodianik ◽  
María Feliu
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Olive Oil ◽  
Essential Fatty Acids ◽  
Control Group ◽  
Omega 3 ◽  
Funding Sources ◽  
Growing Rat ◽  
Group Control Group ◽  
Fish Oil Supplementation

Abstract Objectives Fatty acids have an important role in nutrition. The objective was to analyze the effect of diet containing olive oil, with and without the supplementation with omega 3, on serum, thymus and brain's fatty acid profiles of growing rats. Methods Weanling Wistar rats fed during 10 days a diet containing olive oil as fat (O group). Other group received the same diet supplemented with 24mg/day of fish oil (OS group). Control group(C) received diet according AIN´93. Serum, thymus and brain's fatty acids profiles were determined by gas chromatography. Statistical analysis used ANOVA. Results Results (%Area) were expressed as the Mean ± SD: SERUM: OLEIC O:23.44 ± 3.68a;  OS:18.31 ± 2.22a;  C:10.60 ± 2.01b;  LINOLEIC(LA) O:12.44 ± 1.65b;  OS:12.98 ± 4.31b;  C:18.27 ± 2.81a;  LINOLENIC(ALA) O:0.30 ± 0.09b;  OS:0.32 ± 0.08b;  C:0.92 ± 0.34a;  EPA O:0.65 ± 0.17b;  OS:1.63 ± 0.49a;  C:0.80 ± 0.23b;  DHA: O:1.57 ± 0.58b;  OS:4.00 ± 1.70a;  C:1.33 ± 0.19b. THYMUS: OLEIC O:21.54 ± 5.92;  OS:24.40 ± 5.04;  C:18.22 ± 3.23;  LINOLEIC O:5.90 ± 0.56b;  OS:6.50 ± 0.61b;  C:10.89 ± 2.18a;  ALA O:0.27 ± 0.02b;  OS:0.30 ± 0.07b;  C:0.49 ± 0.19a;  EPA O:0.49 ± 0.28;  OS:0.50 ± 0.13;  C:0.50 ± 0.12;  DHA O:0.47 ± 0.10b;  OS:0.70 ± 0.12a;  C:0.52 ± 0.16b. BRAIN: OLEIC O:13.11 ± 2.64;  OS:12.94 ± 1.07;  C:13.14 ± 1.56;  LA O:1.17 ± 0.46;  OS:1.05 ± 0.33;  C:1.26 ± 0.19;  ALA O:0.15 ± 0.03;  OS:0.12 ± 0.04;  C:0.16 ± 0.06;  EPA O:0.46 ± 0.18;  OS:0.38 ± 0.09;  C:0.33 ± 0.07;  DHA: O:11.39 ± 2.04;  OS:11.32 ± 1.69;  C:11.66 ± 1.63. Means with one letter (a, b) in common, were not significantly different (p &gt; 0.05). In sera, O and OS showed lower ALA and LA and higher oleic levels, compared to C. OS presented high levels of EPA and DHA. In thymus, O and OS groups showed lower levels of ALA and LA than C. DHA only increased in the OS group. No changes were presented in the brain. Conclusions The results suggest that olive oil exacerbated omega-9 family with diminution of essential fatty acids while organism tries to sustain brain essential fatty acids. Fish oil supplementation increased serum and thymus DHA levels, not modifying low levels of other essential fatty acids. Another source of supplementation may be convenient to analyze. Funding Sources Supported by University of Buenos Aires, Argentina.

Sign in / Sign up

Export Citation Format

Share Document