Fatty acid profile and cholesterol content of Ghezel sheep milk during lactation period

The aim of the study was to examine the effect of dietary supplementation of isomerized poppy seed oil (IPO) enriched with conjugated dienes of linoleic acid (CLA) on cow and sheep milk parameters (fat content, fatty acid profile, Δ9-desaturase index, and atherogenic index). The process of poppy seed oil alkaline isomerization caused the formation of CLA isomers with cis-9,trans-11, trans-10,cis-12, and cis-11,trans-13 configurations in the amounts of 31.2%, 27.6%, and 4.1% of total fatty acids (FAs), respectively. Animal experiments were conducted on 16 Polish Holstein Friesian cows (control (CTRL) and experimental (EXP), n = 8/group) and 20 East Friesian Sheep (CTRL and EXP, n = 10/group). For four weeks, animals from EXP groups received the addition of IPO in the amount of 1% of dry matter. Milk was collected three times: on days 7, 14, and 30. Diet supplementation with IPO decrease milk fat content (p < 0.01). Milk fat from EXP groups had higher levels of polyunsaturated fatty acids, including FAs with beneficial biological properties, that is, CLA and TVA (p < 0.01), and lower levels of saturated fatty acids, particularly short- (p < 0.01) and medium-chain FAs (p < 0.05). The addition of IPO led to a decrease in the atherogenic index.

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Influence of dietary vitamin e and copper on fatty acid profile and cholesterol content of raw and cooked broiler meat

Czech Journal of Animal Science ◽

10.17221/4282-cjas ◽

2011 ◽

Vol 49 (No. 2) ◽

pp. 71-79 ◽

Cited By ~ 1

Author(s):

V. Skřivanová ◽

M. Skřivan ◽

E. Tůmová ◽

S. Ševčíková

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Vitamin E ◽

Fatty Acid Profile ◽

Monounsaturated Fatty Acids ◽

Cholesterol Content ◽

Dietary Vitamin ◽

Oleic Acid Content ◽

Broiler Meat ◽

Meat Cooking

We examined the influence of a diet containing 4% of rapeseed oil, 35 mg or 126 mg copper and supplement of 100 mg vitamin E per 1 kg on fatty acid profile and cholesterol content in raw and cooked broiler leg meat. Copper was added to feed mixtures as CuSO<sub>4</sub>.5H<sub>2</sub>O. The fatty acid profile and cholesterol content were also determined in raw, stewed and roasted meat of broilers receiving the same diet but with a supplement of 20 mg vitamin E. The results showed that 126 and 35 mg Cu/kg significantly increased oleic acid content. Monounsaturated fatty acids accounted for 51% and 52% of all fatty acids. The relatively low copper concentration of 35 mg/kg feed with a major portion of soybean, wheat and maize and vitamin E supplementation of 100 mg/kg reduced (P < 0.01) EPA by 17%, DPA by 16% and DHA by 11 and 15% (P < 0.05). All tested copper doses reduced cholesterol: 126 mg Cu by 22%, 35 mg by 6% and 126 mg in combination with 35 mg copper in relation to broiler age by 7% (P < 0.05); none of the cooking procedures influenced cholesterol. Meat cooking in experiment 1 did not influence the content of any fatty acid. Copper × cooking interactions were insignificant for all fatty acids and cholesterol. In experiment 2 more changes in the numerical values of fatty acids were caused by stewing compared to roasting. Among the valuable fatty acids n-3 long chain acids were influenced by both cooking procedures to the largest extent. Docosahexaenoic acid was reduced to about 60% of the original value (P < 0.05). On the other hand, a decrease in myristic acid by 14% in stewed meat and 12% in roasted meat (P < 0.05) was positive.

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Building of prediction models by using Mid-Infrared spectroscopy and fatty acid profile to discriminate the geographical origin of sheep milk

LWT ◽

10.1016/j.lwt.2016.08.053 ◽

2017 ◽

Vol 75 ◽

pp. 131-136 ◽

Cited By ~ 15

Author(s):

Marco Caredda ◽

Margherita Addis ◽

Ignazio Ibba ◽

Riccardo Leardi ◽

Maria Francesca Scintu ◽

...

Keyword(s):

Infrared Spectroscopy ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Prediction Models ◽

Geographical Origin ◽

Mid Infrared ◽

Mid Infrared Spectroscopy ◽

Sheep Milk

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Physicochemical composition, fatty acid profile and cholesterol content of “Pecorino Carmasciano” cheese, a traditional Italian dairy product

Journal of Food Composition and Analysis ◽

10.1016/j.jfca.2014.05.006 ◽

2014 ◽

Vol 36 (1-2) ◽

pp. 85-89 ◽

Cited By ~ 8

Author(s):

Raffaele Marrone ◽

Anna Balestrieri ◽

Tiziana Pepe ◽

Lucia Vollano ◽

Nicoletta Murru ◽

...

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Dairy Product ◽

Cholesterol Content ◽

Physicochemical Composition

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Changes in intramuscular fat, fatty acid profile and cholesterol content induced by zeranol implantation strategy in hair lambs

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.4707 ◽

2011 ◽

Vol 92 (7) ◽

pp. 1362-1367 ◽

Cited By ~ 7

Author(s):

Nidia V Valenzuela-Grijalva ◽

Humberto González-Rios ◽

Thalia Y Islava ◽

Martin Valenzuela ◽

Gastón Torrescano ◽

...

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Cholesterol Content ◽

Intramuscular Fat

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Correlations between cholesterol content, fatty acid composition and health lipid indices in fat of chosen tissues and organs of finishing pigs

Polish Journal of Veterinary Sciences ◽

10.2478/pjvs-2014-0080 ◽

2014 ◽

Vol 17 (3) ◽

pp. 535-537 ◽

Cited By ~ 2

Author(s):

E. R. Grela ◽

E. Hanczakowska ◽

E. Kowalczuk-Vasilev

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Acid Composition ◽

Cholesterol Content ◽

Tissue Type ◽

Finishing Pigs ◽

Tissue Samples ◽

Health Related ◽

Total Pufa

Abstract The aim of this study was to estimate fatty acid composition, health related lipid indices (atherogenic-AI and thrombogenic-IT indices, h/H ratio) and the correlation between these traits and cholesterol content in various tissues of fatteners. The experiment involved 60 crossbred pigs (PL × PLW) × Duroc. The animals were slaughtered at 115 ± 2.0 kg body weight. The tissue samples (backfat, m. longissimus, liver, heart) were collected to analyze fatty acid profile and cholesterol content. The highest PUFA level was determined in the fat of the heart and liver. Weak to moderate correlations were observed between cholesterol content and most of the studied indices of fatty acid profile of the analyzed tissues. Importantly, the most significant correlations were established between the examined traits in the heart fat. Generally, irrespective of tissue type, the cholesterol level was negatively correlated with total PUFA, n-3 and n-6 FA content and h/H ratio.

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