Association of Liver X Receptor Alpha (LXRα) gene related to characteristic of carcass, meat quality and fatty acid composition in ducks

2021 ◽  
Vol 46 (2) ◽  
pp. 114-123
Author(s):  
A. Gunawan ◽  
N. Azmi ◽  
A. Anggraeni
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Liver X Receptor ◽  
Exon 2 ◽  
Receptor Alpha ◽  
Liver X Receptor Alpha

Liver X Receptor Alpha (LXRα) is a nuclear receptor that play a crucial role in regulating of gene involvedin lipid metabolism. The aim of this research was to identify polymorphisms and association of LXRα gene with charateristic of carcass, meat quality and fatty acid composition in ducks using Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP). A total sample of 98 Cihateup ducks consisted of 57 females and 41 males with age 12 weeks were used in this study. Product size is 661 bp amplicons. The genotype genes frequencies in CC, GC and GG were 0.21, 0.55 and 0.23 respectively. The chi-square test revealed that LXRα gene (g.3575 C>G) in exon 2 was in Hardy-Weinberg equilibrium. A SNP of LXRα gene in region g.3575 C>G was significantly associated (P<0.05) with duck meat quality and fatty acid content. Several parameters have significant affect (P <0. 05) on meat quality in the breast meat weight, carcass percentage and head percentage, while associated fatty acids were saturated fatty acids (SFA) such as palimitic acid (C16:0); γ-and unsaturated fatty acids (UFA) such as linolenic acid (C18:3n3); cis 11 eicosenoic acid (C20:1) and 11.14 cis-eicosedenoic acid (C20:2). In could be concluded that LXRα gene might be useful as genetic markers to select and produce meat with desirable unsaturated fatty acids.

scholarly journals DETERMINATION OF CHEMICAL PROPERTIES, COMPOSITION OF FATTY ACID, CAROTENOIDS AND TOCOPHEROLS OF DEGUMMED AND NEUTRALIZED RED FRUIT (Pandanus conoideus) OIL

2020 ◽  
Vol 82 (6) ◽  
pp. 71-78
Author(s):  
Zita Letviany Sarungallo ◽  
Budi Santoso ◽  
Risma Uli Situngkir ◽  
Mathelda Kurniaty Roreng ◽  
Meike Meilan Lisangan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Water Content ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Carotenoid Content ◽  
Fruit Oil ◽  
Β Carotene

Refining of crude red fruit oil (CRFO) through the degumming and neutralization steps intended to produce oil free of impurities (non triglycerides) such as phospholipids, proteins, residues and carbohydrates, and also reducing the amount of free fatty acids (FFA). This study aims to determine the effect of red fruit oil purification through degumming and neutralization stages on chemical properties, fatty acid composition, carotenoid content and tocopherol of red fruit oil (RFO). The results showed that degumming of CRFO did not affect the decrease in water content, FFA levels, peroxide numbers, iodine values, carotenoids and tocopherols content; but decrease in levels of phosphorus, β-carotene and α-tocopherol. Neutralization of degummed-RFO (DRFO) did not affect the decrease in water content, iodine value, carotenoid, tocopherol and α-tocopherol; but the FFA levels, peroxide number, phosphorus and β-carotene levels decreased significantly. The fatty acid composition of RFO was dominated by unsaturated fatty acids (± 75%), which increases through degumming and neutralization stages. β-carotene is more sensitive than α-tocopherol during refining process of crude oil, but in general, this process can improve the RFO quality.

scholarly journals Chemical Properties and Fatty Acid Composition of Palado Seed Oil (Aglaia sp) Extracted Using Chloroform Solvent

2021 ◽  
Vol 18 (4) ◽  
Author(s):  
Syamsul RAHMAN ◽  
Salengke Salengke ◽  
Abu Bakar TAWALI ◽  
Meta MAHENDRADATTA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Raw Material ◽  
Food Ingredients

Palado (Aglaia sp) is a plant that grows wild in the forest around Mamuju regency of West Sulawesi, Indonesia. This plant is locally known as palado. Palado seeds (Aglaia sp) can be used as a source of vegetable oil because it contains approximately 14.75 % oil, and it has the potential to be used as food ingredients or as raw material for oil production. The purpose of this study was to determine the chemical properties and the composition of fatty acids contained in palado seed oil (Aglaia sp). The employed method involved the use of palado fruit that had been processed to be palado seed and undergoing flouring process. Palado flour was produced by the extraction process by using chloroform solvent with the soxhlet method. The characteristics of the chemical properties in the oil produced were analyzed by using a standard method, including iodine, saponification, and acid values. The analysis of fatty acid composition was conducted by using gas chromatography. The results showed that palado oil extracted with hexane had an iodine value of 15.38 mg/g, saponification value of 190.01 mg KOH/g, and acids value of 1.961 mg KOH/g. The fatty acid composition of the palado seed oil consisted of saturated fatty acids (41.601 %), which included palmitic acid (41.062 %), myristic acid (0.539 %), and unsaturated fatty acids (45.949 %), which included mono-unsaturated fatty acids (MUFA) such as (22.929 %), oleic acid and poly-unsaturated fatty acids (PUFA), which was linoleic acid (23.020 %).

FATTY ACID COMPOSITION OF SERUM LIPIDS IN HYPER- AND HYPOTHYROIDISM

1972 ◽  
Vol 71 (1) ◽  
pp. 62-72 ◽  
Author(s):  
Knut Kirkeby
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Serum Lipids ◽  
Unsaturated Fatty Acids ◽  
Eicosatrienoic Acid ◽  
High Linoleic Acid ◽  
Absolute Concentrations

ABSTRACT The fatty acid composition of cholesterol esters, phospholipids, and triglycerides of the serum has been studied in groups of hyperthyroid and hypothyroid women and also in control material matched for age. In hyperthyroidism, a decrease in the proportions of linoleic acid and an increase in the proportions of some saturated and mono-unsaturated fatty acids were observed. When absolute concentrations were considered, it appeared that the decrease in linoleic acid was almost equivalent to the entire decrease in total fatty acids in the serum of the hyperthyroid patients. In hypothyroidism no changes were noted in the proportions of linoleic, saturated and mono-unsaturated fatty acids, and the absolute concentrations reflected the general increase in serum lipids. It is believed that these findings may be explained by the changes in lipid turnover which are known to occur in disturbances of thyroid function. In hyperthyroidism, they lead to a linoleic acid deficiency, while a sparing effect must be operating in hypothyroidism. The finding of relatively high linoleic acid values combined with hyperlipaemia in hypothyroidism seems to be characteristic of the condition, since other types of hyperlipaemia are almost invariably combined with low percentages of linoleic acid. Results regarding arachidonic and eicosatrienoic acid are consistent with increased synthesis in hyperthyroidism, and decreased synthesis in hypothyroidism.

THE EFFECT OF DIETARY POULTRY OFFAL HYDROLYSATE ON THE FATTY ACID COMPOSITION AND MEAT QUALITY OF PORK

1990 ◽  
Vol 70 (4) ◽  
pp. 1041-1051 ◽  
Author(s):  
T. A. VAN LUNEN ◽  
R. L. WILSON ◽  
L. M. POSTE ◽  
G. BUTLER
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Quality Evaluation ◽  
Fatty Acid Analysis ◽  
Eating Quality ◽  
Free Moisture ◽  
Dietary Treatments

Seventy-two feeder pigs, with a mean weight of 24.6 kg, were randomly allotted in groups of three to four dietary treatments to determine the effect of feeding poultry offal hydrolysate (POH) on fatty acid composition and meat quality. The four dietary treatments were: 0% POH (control), 5% POH, 10% POH and 15% POH on a dry matter basis. At slaughter (96.8 kg), the right loins from 60 pigs were retained for fatty acid analysis and meat quality evaluation. The longissimus dorsi muscle was dissected from each loin; 200 g were stored in an atmosphere of nitrogen and frozen for fatty acid analysis and 500 g were frozen for meat quality evaluation. Fat was extracted and methylated for fatty acid analysis. Separation and identification of individual fatty acid methyl esters was performed using gas chromatography. Sensory meat evaluation (pork flavour, off-flavour, tenderness and juiciness) was performed by 10 trained panelists. Warner-Bratzler shear evaluation and free moisture analyses were performed. The fatty acids in pork appear to exhibit a sensitive response to changes in dietary fat. Linear trends for fatty acids in the pork were, for the most part, opposite to trends in the diets. Inclusion of POH resulted in an increase in the total polyunsaturates present in the pork. There was no effect (P > 0.05) due to dietary treatment on flavour, tenderness or juiciness of the pork. No significant differences were found among the Warner-Bratzler shear measurements or free moisture determinations. Changes in fatty acid profile of pork do not appear to affect eating quality when POH is included in the diet at levels of up to 15% DM. Key words: Poultry offal, pork, fatty acid, meat quality

scholarly journals Stomata and Xylem Vessels Traits Improved by Melatonin Application Contribute to Enhancing Salt Tolerance and Fatty Acid Composition of Brassica napus L. Plants

Agronomy ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1186 ◽  
Author(s):  
Ibrahim A. A. Mohamed ◽  
Nesma Shalby ◽  
Ali M. A. El-Badri ◽  
Muhammad Hamzah Saleem ◽  
Mohammad Nauman Khan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Damage ◽  
Acid Composition ◽  
Salinity Stress ◽  
Unsaturated Fatty Acids ◽  
Oil Quality ◽  
Growth And Yield

Salinity stress is a limiting factor for the growth and yield quality of rapeseed. The potentiality of melatonin (MT; 0, 25, 50, and 100 µM) application as a seed priming agent in mediating K+/Na+ homeostasis and preventing the salinity stress mediated oxidative damage and photosynthetic inhibition was studied in two rapeseed cultivars. We found that 50 µM MT treatment imparted a very prominent impact on growth, metabolism of antioxidants, photosynthesis, osmolytes, secondary metabolites, yield, and fatty acids composition. Days required for appearance of first flower and 50% flowering were decreased by MT application. Exogenous MT treatment effectively decreased the oxidative damage by significantly declining the generation of superoxide and hydrogen peroxide under saline and non-saline conditions, as reflected in lowered lipid peroxidation, heightened membrane stability, and up-regulation of antioxidant enzymes (catalase, superoxide dismutase, and ascorbate peroxidase). Furthermore, MT application enhanced the chlorophyll content, photosynthetic rate, relative water content, K+/Na+ homeostasis, soluble sugars, and proline content. Moreover, MT application obviously improved the oil quality of rapeseed cultivars by reducing glucosinolates, saturated fatty acids (palmitic and arachidic acids), and enhancing unsaturated fatty acids (linolenic and oleic acids except erucic acid were reduced). Yield related-traits such as silique traits, seed yield per plant, 1000 seeds weight, seed oil content, and yield biomass traits were enhanced by MT application. The anatomical analysis of leaf and stem showed that stomatal and xylem vessels traits are associated with sodium chloride tolerance, yield, and seed fatty acid composition. These results suggest the supportive role of MT on the quality and quantity of rapeseed oil yield.

Selenate and selenite affect ruminal metabolism of C18 unsaturated fatty acids and fatty acid composition of lamb tissues

2020 ◽  
Vol 241 ◽  
pp. 104249
Author(s):  
Małgorzata Białek ◽  
Marian Czauderna ◽  
Wiesław Przybylski ◽  
Danuta Jaworska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids

Regulation Of The Fatty Acid Composition Of Platelet Phospholipids

1981 ◽  
Author(s):  
M L McKean ◽  
J B Smith ◽  
M J Silver
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
De Novo ◽  
Membrane Phospholipids ◽  
De Novo Biosynthesis ◽  
Coa Transferase

The fatty acid composition of cell membrane phospholipids does not remain constant after de novo biosynthesis, but undergoes continual remodelling. One of the major routes for remodelling probably includes the deacylation-reacylation steps of the Lands Pathway. This has been shown to be important for the incorporation of long chain, polyunsaturated fatty acids into phospholipids by liver and brain. An understanding of the mechanisms involved in these processes in platelets is especially important in light of the large stores of arachidonic acid (AA) in platelet phospholipids and the role of AA in hemostasis and thrombosis. Previous results from this laboratory have shown that the turnover of radioactive AA, 8,11,14-eicosatrienoic and 5,8,11,14,17-eicosapentaenoic acids in the phospholipids of resting platelets is more rapid than the turnover of radioactive C16 and C18 saturated and unsaturated fatty acids. However, little is known about how fatty acids, especially AA and its homologues, are incorporated into platelet phospholipids during de novo biosynthesis or how they are exchanged during remodelling.At least three enzymes are involved in the deacylation- reacylation of phospholipids: phospholipase A2; acyl CoA synthetase; and acyl CoA transferase. We have studied acyl CoA transferase and have found considerable activity in human platelet membranes. Experiments are in progress to determine the substrate specificity and other properties of this enzyme.

scholarly journals cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

2011 ◽  
Vol 23 (No. 4) ◽  
pp. 166-172 ◽  
Author(s):  
O. Kinik ◽  
O. Gursoy ◽  
A.K. Seckin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Oleic Acid Content ◽  
Soft Cheese ◽  
The Mean

Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100&nbsp;g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93&ndash;29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed. &nbsp;

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