Canola Oil in Lactating Dairy Cow Diets Reduces Milk Saturated Fatty Acids and Improves Its Omega-3 and Oleic Fatty Acid Content

Palm oil is the most abundant of all oils produced globally. It is very high in saturated fatty acids specifically palmitic acid, but other fatty acids (monounsaturated (MUFA) and polyunsaturated) are presented at low concentrations. In the processing plant some high amount of oleic acid with some other unsaturated fatty acids are extracted and marketed as Palm olein oil, and used to reduce blood or egg cholesterol (Rievelles et al., 1994). The objective of this study was to determine the optimum level of dietary palm olein oil required to enrich the mono-unsaturated fatty acid content of yolk, egg cholesterol and antibody titre.

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Sludge char-to-fuel approaches based on the hydrothermal fueling IV: fermentation

Water Science & Technology ◽

10.2166/wst.2021.281 ◽

2021 ◽

Author(s):

Jinyi Qin ◽

Rui Zhang ◽

Ruiwen Yang ◽

Jiao Fang ◽

Yu Zhang ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Organic Matter ◽

Fatty Acid ◽

Sewage Sludge ◽

Acid Content ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Heating Value ◽

Cyclic Amino Acids

Abstract Sewage sludge was subjected to hydrothermal fueling (HTF) (330 °C for 40 min), obtaining hydrochar at 13.5 MJ kg−1. The higher heating value (HHV) of the raw sludge was related to its fatty acid content. The results showed that although the higher heating value (HHV) of the raw sludge was related to its fatty acid content, with the intensification of HTF, the increase in aliphatic/cyclic amino acids determined the production of HHV in the hydrochar. In order to increase the content of fatty acids and amino acids, the sludge was fermented. However, the Bacteroidetes consumed the organic matter too early, which was detrimental to the production of HHV. Therefore, appropriate sludge fermentation is recommended to restrict excessive Bacteroidetes proliferation, decompose lipids to saturated fatty acids, and convert proteins to aliphatic/cyclic amino acids to increase the efficiency of converting sludge to fuel.

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Effect of animal age and gender on fatty acid and elemental composition in Austrian beef applicable for authentication purposes

Chemical Papers ◽

10.2478/s11696-012-0179-6 ◽

2013 ◽

Vol 67 (3) ◽

Cited By ~ 4

Author(s):

Adriána Bednárová ◽

Ján Mocák ◽

Walter Gössler ◽

Margit Velik ◽

Josef Kaufmann ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Elemental Composition ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Principal Component ◽

Omega 3 ◽

Age And Gender ◽

And Gender

AbstractThe main aim of the present study was to find differences in the content of fatty acids and variations in elemental composition in beef samples of longissimus dorsi muscle related to cattle age and gender. A further goal was to describe interrelations among the selected variables (descriptors) characterising the samples. For this purpose, an extensive data table was compiled, which contains chemical descriptors specifying forty-six beef samples originating from four well-known Austrian grassland-based beef labels. The following descriptors were investigated: (a) concentrations of 33 fatty acids, (b) concentrations of 19 elements, (c) contents of dry-mass, protein, intramuscular fat, and ash, (d) total content of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA), and poly-unsaturated fatty acids (PUFA), (e) total contents of omega-3 (n-3) and omega-6 (n-6) PUFA and their ratio. The correlation analysis provided a number of statistically significant correlations among the descriptors, which were concordant with the results of the principal component analysis and cluster analysis. Furthermore, the effect of age and gender of cattle (both acting as target factors) on the fatty acid content and elemental composition of beef was examined by analysis of variance (ANOVA) and appropriate non-parametric tests. Several important interrelations among the beef characteristics investigated were also discovered. Finally, the most relevant beef descriptors were utilised in linear discrimination analysis (LDA) for predicting the slaughter age of the cattle for beef authentication.

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Having Your Omega 3 Fatty Acids and Eating Them Too: Strategies to Ensure and Improve the Long-Chain Polyunsaturated Fatty Acid Content of Farm-Raised Fish

Omega-6/3 Fatty Acids ◽

10.1007/978-1-62703-215-5_17 ◽

2012 ◽

pp. 319-339 ◽

Cited By ~ 10

Author(s):

Jesse T. Trushenski ◽

John C. Bowzer

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Polyunsaturated Fatty Acid ◽

Acid Content ◽

Fatty Acid Content ◽

Chain Polyunsaturated Fatty Acid ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Polyunsaturated Fatty Acid Content ◽

Long Chain

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Influence of Simazine and Atrazine on Free Fatty Acid Content in Isolated Chloroplasts

Weed Science ◽

10.1017/s0043174500031696 ◽

1973 ◽

Vol 21 (1) ◽

pp. 57-60 ◽

Cited By ~ 5

Author(s):

A. E. Smith ◽

R. E. Wilkinson

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Free Fatty Acid ◽

Free Fatty Acid Content ◽

Acid Content ◽

Spinacia Oleracea ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Total Fatty Acids ◽

Isolated Chloroplasts

Chloroplasts, isolated from fresh spinach (Spinacia oleracea L.) were treated with four concentrations of each 2-chloro-4,6-bis(ethylamino)-s-triazine (simazine) or 2-chloro-4-(ethylamino)-6-(isopropylamino)-s-triazine (atrazine) to determine the influence of these herbicides on the free fatty acid content in isolated chloroplasts. The treated chloroplast solutions were sampled at 0, 5, 15, 30, 60, and 120 min following treatment. Results indicated that most herbicide treatments increased free fatty acid content in isolated chloroplasts when compared with the zero concentration treatments. The increased fatty acid content was similar for most concentrations of simazine and atrazine. Results of individual fatty acid analyses indicated that the increase in total fatty acids was a result of increases in concentration of unsaturated rather than saturated fatty acids.

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Omega-3 enriched broiler meat: The influence of dietary α-linolenic-ω-3 fatty acid sources on growth, performance and meat fatty acid composition

Canadian Journal of Animal Science ◽

10.4141/cjas07081 ◽

2008 ◽

Vol 88 (2) ◽

pp. 257-269 ◽

Cited By ~ 24

Author(s):

Jorge O Azcona ◽

Marcelo J Schang ◽

Pilar T Garcia ◽

Claudia Gallinger ◽

Ricardo Ayerza Jr. ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Acid Content ◽

Control Diet ◽

Fatty Acid Content ◽

The Other ◽

Omega 3 ◽

White Meat ◽

Broiler Meat ◽

Chia Seed

Western diets are typically low in ω-3 fatty acids, and high in saturated and ω-6 fatty acids. There is a need to increase dietary ω-3 fatty acid content. Chia (Salvia hispanica L.) has the highest botanical source of alpha-linolenic acid (ALA) known, and recently has been receiving more attention because of this. Feeding ALA to animals has been shown to increase the ω-3 fatty acid content of the foods they produce, and hence offers consumers an easy way to increase their intake of ω3 fatty acids without altering their diet. Broilers were fed rapeseed, flaxseed, chia seed and chia meal to assess the ability of these feed ingredients to increase the ω-3 fatty acid content of the meat, and also to determine whether any negative effects on bird production would arise. Flaxseed produced significantly (P < 0.05) lower body weights, weight gains and poorer conversion ratios than did the other feeds. Except in the case of the chia meal with the dark meat, the chia seed significantly (P < 0.05) reduced the saturated fatty acid (SFA) content of the white and dark meats compared with the control diet. Adding ALA increased the ALA, LCω-3 fatty acid and total polyunsaturated fatty acid (PUFA) ω-3 fatty acid content of both meat types, except in the case of the white meat of the birds fed rapeseed. Chia seed gave the highest total PUFA ω-3 increase, yielding 157 and 200% increases for the dark and white meat, respectively, compared with the control. The ω-6:ω-3 and SFA:ω-3 ratios dramatically improved in both types of meat when chia seed, chia meal or flaxseed was added to the diet. The study also showed that not all ALA-rich seeds are biologically equivalent sources in terms of producing ω-3 enriched broiler meat. Chia proved to be superior to the other sources examined in this trial. Key words: Chia seed, flaxseed, rapeseed, omega-3, alpha-linolenic, broiler meat, fatty acid

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Proximate composition and fatty acid content of the mangrove oyster Crassostrea rhizophorae along the year seasons

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132004000600015 ◽

2004 ◽

Vol 47 (6) ◽

pp. 955-960 ◽

Cited By ~ 17

Author(s):

Ricardo Cavalcanti Martino ◽

Gracinda Maria da Cruz

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Acid Content ◽

Proximate Composition ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Major Fatty Acid ◽

Human Consumption ◽

Crude Lipid ◽

Crassostrea Rhizophorae

Mangrove oysters, Crassostrea rhizophorae were collected at the mangrove of "Barra de Guaratiba" district, Rio de Janeiro, Brazil, with the aim to determine the proximate composition and fatty acid content. Along the year seasons no statistical (P>0.05) difference was observed in the values of moisture, crude protein, crude lipid and ash. They were 82.0%; 9.7%; 1.7%; 3.2%, in average, respectively. However, glycogen was significantly (P<0.05) higher in spring (4.4%) and winter (4.2%) samples, than in summer (2.7%) and autumn (2.9%), samples. Saturated fatty acids and polyunsaturated fatty acids were respectively, the most important fatty acids in oysters, with the palmitic acid (16:0), being the major fatty acid. This study, demonstrated that this species was characterized by low fat content (< 2.0%) and also being a good source of eicosapentaenoic (20:5n-3, EPA) and docosahexaenoic (22:6n-3, DHA) fatty acids. Therefore, C. rhizophorae, in terms of lipid and fatty acids, could be recommended for human consumption.

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Seed nutrients and bioactive compounds of underutilised oil crop Carthamus tinctorius L.

Ratarstvo i povrtarstvo ◽

10.5937/ratpov58-3150 ◽

2021 ◽

Vol 58 (2) ◽

pp. 46-52

Author(s):

Biljana Kiprovski ◽

Simona Jaćimović ◽

Nada Grahovac ◽

Tijana Zeremski ◽

Ana Marjanović-Jeromela

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Acid Content ◽

Unsaturated Fatty Acids ◽

Total Phenolics ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Carthamus Tinctorius ◽

Safflower Seed ◽

Oil Crop

Seeds of seven different genotypes of underutilised oil crop Carthamus tinctorius L. (Asteraceae) from alternative oil species collection of the Institute of Field and Vegetable Crops (Novi Sad, Serbia), were analysed for their protein, oil, fatty acids, tocopherols and total phenolics contents, with a view to test their diversity and potential as an alternative source of these valuable compounds. Seeds of the tested safflower genotypes had total protein (determined by Kjeldahl method) content from 11.5 to 16.0%, while total oil content (determined by Soxhlet method) ranged from 16.8 to 24.5% of dry matter, on average. Two main unsaturated fatty acids in safflower seeds, oleic and linoleic acids, represent approximately 90% of the total fatty acid content (determined by gas chromatography). Linoleic acid was the dominant fatty acid in all genotypes (61.2-80.2% of oil), while oleic acid was in a negative correlation with linolenic acid content and ranged from 9.6 to 29.5% of oil. The amount of saturated fatty acids ranged from 5.5 to 6.05% for palmitic, and 2.1 to 3.5% for stearic acid. Safflower seed is a source of a-tocopherol (determined by high performance liquid chromatography method with fluorescence detection) and its amount ranged from 358.8 to 461.8 mg/L of oil. The content of total phenolics (determined spectrophotometrically) ranged from 4.0 to 6.0 mg of gallic acid equivalents/g of dry weight. This comprehensive screening of valuable chemical compounds of safflower seeds shows the importance of this alternative oil seed crop as a good source of important nutrients and bioactive constituents.

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Analysis of Fatty Acids in Virgin Coconut Oil Frying at Various Temperatures

JST (Jurnal Sains dan Teknologi) ◽

10.23887/jst-undiksha.v10i1.34452 ◽

2021 ◽

Vol 10 (1) ◽

pp. 104

Author(s):

Dewa Ayu Ika Pramitha ◽

I Wayan Karta

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Acid Content ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Medium Chain Triglyceride ◽

Coconut Oil ◽

Virgin Coconut Oil ◽

Medium Chain ◽

Cooking Oil

Fatty acid content from virgin coconut oil (VCO) is a medium-chain triglyceride (MCT) group. MCT is stable at very low and high temperatures, and the color does not turn black due to the addition of heat so that it can be developed into beneficial cooking oil for health. Therefore, a study was conducted on the content of fatty acids in VCO after being heated at temperatures of 150, 200, and 250°C for 60 minutes. Analysis of fatty acid content in control VCO(T0), VCO with heating temperatures of 150oC(T1), 200oC(T2), and 250oC(T3) was performed with GCMS QP-2010 Ultra.The results showed that there were differences in levels and types of fatty acids in VCO by treating T0, T1, T2, and T3. At these three temperatures still produce medium-chain saturated fatty acids and trans fatty acids are not produced, so that VCO can be utilized as cooking oil that has better stability and benefits for health.

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Quality of Meat from Female Fallow Deer (Dama Dama) and Roe Deer (Capreolus Capreolus) Hunted in Serbia

Annals of Animal Science ◽

10.2478/aoas-2019-0064 ◽

2020 ◽

Vol 20 (1) ◽

pp. 245-262

Author(s):

Snežana Ivanović ◽

Boris Pisinov ◽

Marija Pavlović ◽

Ivan Pavlović

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Chemical Composition ◽

Volatile Compounds ◽

Acid Content ◽

Roe Deer ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Fallow Deer ◽

Significant Difference

AbstractDeer meat is a high quality and valuable food for human consumption. It has high nutritive value because of its high protein and heme iron content, and low levels of fats and saturated fatty acids. The aim of this study was to examine the quality parameters of meat from fallow deer and roe deer that were hunted in Serbia. Parameters studied were live weight, carcass weight, chemical composition of meat, color, fatty acid content of meat, volatile compounds, and sensory characteristics. The results obtained show no significant difference in the chemical composition of these two species of deer meat, but there were differences regarding fatty acid content, volatile compounds, color and sensory properties of meat. The ratios of polyunsaturated to saturated fatty acids in the deer meat ranged from 0.387 to 0.556. The results suggest that deer species has a significant impact on the fatty acid profile and content of volatile compounds of deer meat.

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