scholarly journals The effect of dietary linseed oils with different fatty acid pattern on the content of fatty acids in chicken meat

2008 ◽  
Vol 53 (No. 2) ◽  
pp. 77-85 ◽  
Author(s):  
J. Zelenka ◽  
D. Schneiderova ◽  
E. Mrkvicova ◽  
P. Dolezal
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Broiler Chickens ◽  
Linseed Oil ◽  
Fatty Acid Pattern ◽  
Eicosatrienoic Acid ◽  
Poultry Meat ◽  
Alpha Linolenic Acid ◽  
Pufa Ratio

Effects of 1, 3, 5 or 7% of linseed oil in the diet on the content of fatty acids in breast and thigh meat were studied in broiler chickens. Oils made either of seeds of the linseed cultivar Atalante (A) with a high content of &alpha;-linolenic acid or of the cultivar Lola (L) with a predominating content of linoleic acid were fed from 25 to 40 days of age. When feeding A, the contents of all n-3 polyunsaturated fatty acids (PUFA), including eicosatrienoic acid, were significantly higher, those of n-6 PUFA were lower, and the ratio of n-6/n-3 PUFA was narrower (<I>P</I> < 0.001) than when L was fed. The narrowest n-6 to n-3 PUFA ratio was observed at the content 36 g of &alpha;-linolenic acid (58 g A) per kg of the diet while the widest one at 2 g of &alpha;-linolenic acid (70 g L) per kg of the diet. When using L, the increasing level of linoleic acid in feed was associated with significantly increasing levels of all n-6 PUFA in meat. The content of all n-3 PUFA increased after the application of oil A, but the dependence for eicosapentaenoic acid in thigh meat was expressed significantly more precisely by the second degree parabola with the maximum at the level of 37 mg of &alpha;-linolenic acid and for clupanodonic and docosahexaenoic acids by parabolas with maxima at the level of &alpha;-linolenic acid in the diet 41 g and 30 g for breast meat and 35 g and 27 g for thigh meat, respectively. By means of the inclusion of linseed oil with a high content of &alpha;-linolenic acid in the feed mixture it would be possible to produce poultry meat with a high content of n-3 PUFA as a functional food.

scholarly journals Poultry meat production as a functional food with a voluntary n-6 and n-3 polyunsaturated fatty acids ratio

2008 ◽  
Vol 52 (No. 7) ◽  
pp. 203-213 ◽  
Author(s):  
D. Schneideroá ◽  
J. Zelenka ◽  
E. Mrkvicová
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Linolenic Acid ◽  
Functional Food ◽  
The Other ◽  
Poultry Meat ◽  
Meat Production ◽  
Alpha Linolenic Acid

We studied the effect of different levels of linseed oils made either of the flax cultivar Atalante with a high content of &alpha;-linolenic acid (612 g/kg) or of the cultivar Lola with a predominating content of linoleic acid (708 g/kg) in a chicken diet upon the fatty acid pattern in meat. Cockerels Ross 308 were fed the diets containing 1, 3, 5 or 7 per cent of oil in the last 15 days of fattening. Breast meat (BM) and thigh meat (TM) without skin of 8 chickens from each dietary group were used for analyses. The relative proportions of fatty acids were expressed as percentages of total determined fatty acids. When feeding Atalante oil, the proportions of n-6 fatty acids were highly significantly lower while those of n-3 fatty acids were higher; the ratio of n-6/n-3 polyunsaturated fatty acids in meat was narrower (<i>P</i> < 0.001) than in chickens fed oil with a low content of &alpha;-linolenic acid. In BM and TM, the relative proportions of &alpha;-linolenic and &gamma;-linolenic acids were nearly the same, the proportion of linoleic acid in BM was lower, and the proportions of the other polyunsaturated fatty acids in BM were higher than in TM. In BM, the ratio of n-6/n-3 polyunsaturated fatty acids was significantly (<i>P</i> < 0.001) more favourable than that found in TM. The relative proportions of total saturated and monounsaturated fatty acids in meat decreased and those of polyunsaturated fatty acids increased significantly (<i>P</i> < 0.01) in dependence on the increasing level of dietary oils. When feeding Atalante oil, a significant increase in the proportion of linoleic acid in BM but not in TM was observed. The proportions of the other n-6 fatty acids decreased and those of all determined n-3 fatty acids, with the exception of docosahexaenoic acid, significantly increased with the increasing level of oil in the diet. When feeding Lola oil, its increasing content in the diet increased the relative proportion of linoleic acid as well as its elongation to &gamma;-linolenic acid; however, the proportions of arachidonic and adrenic acid did not change significantly (<i>P</i> > 0.05). The proportion of &alpha;-linolenic acid increased in both BM and TM. The proportion of eicosapentaenoic and clupanodonic acids in BM significantly decreased. The ratio of n-6 to n-3 polyunsaturated fatty acids ranged from 0.9 to 13.6 and from 1.0 to 17.2 in BM and TM, respectively. An increase in the level of Lola oil in the diet by 1% caused that the n-6/n-3 polyunsaturated fatty acid ratio extended by 1.00 and 1.19 units in BM and TM, respectively. Dependences of n-6/n-3 ratio on the level of Atalante oil were expressed by equations of convex parabolas with minima at the level of oil 5.8 and 5.9% for BM and TM, respectively. By means of the inclusion of linseed oil with a high content of &alpha;-linolenic acid in the feed mixture it would be possible to produce poultry meat as a functional food with a very narrow ratio of n-6/n-3 polyunsaturated fatty acids.

scholarly journals Manipulation of the fatty acids composition of poultry meat and giblets by dietary inclusion of two oil sources and conjugated linoleic acid

2008 ◽  
Vol 60 (6) ◽  
pp. 1388-1398 ◽  
Author(s):  
S.F. Zanini ◽  
E. Vicente ◽  
G.L. Colnago ◽  
B.M.S. Pessotti ◽  
M.A. Silva
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Canola Oil ◽  
Broiler Chickens ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Monounsaturated Fatty Acids ◽  
Poultry Meat ◽  
Breast Meat

The effect of dietary conjugated linoleic acid (CLA) in association with two vegetable oil sources on the fatty acids of meat and giblets of broiler chickens was evaluated. Two hundred 21-day-old broiler chickens were distributed in a completely randomized factorial design 2 x 5 (two oil sources, soybean or canola oil; and five levels of CLA, 0.0, 2.5, 5.0, 7.5, and 10.0g/kg). The addition of CLA to the diet resulted in an increase (P<0.05) in CLA deposition in the analyzed tissues. CLA supplementation also reduced (P<0.05) the rate of polyunsaturated to saturated fatty acids in thigh, breast, heart, and gizzard. There was interaction of CLA x oil source (P<0.05). The intake of soybean oil, associated with increasing CLA, resulted in an increase in lipid deposition in edible portions as observed by an increase in the overall content of fatty acids, including CLA, while the use of canola oil, associated with increasing CLA in the diet, resulted in a decrease in lipid content in edible portions, specifically regarding that of saturated fat (P<0.05) in breast meat and liver and in the content of monounsaturated fatty acids (P<0.05) in thigh, breast, liver, and gizzard.

FLAVOUR REVERSION IN HYDROGENATED LINSEED OIL: I. THE PRODUCTION OF AN ISOMER OF LINOLEIC ACID FROM LINOLENIC ACID

1944 ◽  
Vol 22f (6) ◽  
pp. 191-198 ◽  
Author(s):  
H. W. Lemon
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
High Temperature ◽  
Iodine Number ◽  
Spectral Method ◽  
Linolenic Acid ◽  
Linseed Oil ◽  
Naturally Occurring ◽  
Total Fatty Acids ◽  
Isomeric Acid

Linseed oil that has been hydrogenated to a plastic consistency is subject to a type of deterioration termed "flavour reversion" when heated to temperatures used in baking or frying. Investigation of the course of hydrogenation of linseed oil by the spectral method of Mitchell, Kraybill, and Zscheile (11) has indicated that linolenic acid is converted to an isomeric linoleic acid; this acid differs from naturally occurring linoleic acid in that the double bonds are in such positions that diene conjugation is not produced by high-temperature saponification. In a typical hydrogenation, the concentration of the isomeric acid increased to a maximum, at about iodine number 120, of 18% of the total fatty acids, and at iodine number 80, at which point the plasticity was similar to that of a commercial shortening, the concentration of the isomer was 13%. Evidence is presented that the isomeric linoleic acid in partially hydrogenated linseed oil is responsible for the unpleasant flavour that develops when the oil is heated.

scholarly journals Variation in fatty acids in chicken meat as a result of a lupin-containing diet

2010 ◽  
Vol 55 (No. 2) ◽  
pp. 75-82 ◽  
Author(s):  
E. Straková ◽  
P. Suchý ◽  
I. Herzig ◽  
P. Hudečková ◽  
Š. Ivanko
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Broiler Chickens ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Chicken Meat ◽  
Control Group ◽  
Alpha Linolenic Acid ◽  
Thigh Muscles ◽  
Chicken Muscles

This study was designed to verify the effect of diets containing lupin meal on the composition of fat in meat from fattened broiler chickens. It follows from the results that an increasing level of lupin meal (E1 and E2) resulted in a gradual decrease in the average level of saturated fatty acids (SFAs) in fat in breast and thigh muscles from experimental chickens as compared to the control group. This decrease was characterized by a significant (<i>P</i> ≤ 0.05) to highly significant (<i>P</i> ≤ 0.01) reduction in the level of palmitic acid, which is the most common fatty acid. Diets containing lupin meal showed an increase in monounsaturated fatty acids (MUFAs). Particularly oleic acid contributed significantly to an overall increase in MUFAs (<i>P</i> ≤ 0.01). Polyunsaturated fatty acids (PUFAs) from the n-6 group showed only a slight decrease in fat in meat from chickens in the experimental group. Linoleic acid as the most common PUFA found in the fat from chicken muscles showed a significantly lower level in breast muscles in the E2 group (<i>P</i> ≤ 0.05) as compared to the control and the E1 group. A similar trend was also observed for &gamma;-linolenic acid in fat from breast muscles. The level of arachidonic acid in fat from muscles in experimental groups also decreased. The levels of PUFAs n-3 in fat from chicken muscles were found to increase in experimental groups. Of all PUFAs n-3 examined in fat from breast and thigh muscles, &alpha;-linolenic acid was found at the highest levels. Its levels in fat from muscles varied with an increasing amount of lupin meal in a diet. However, a highly significant increase (<i>P</i> ≤ 0.01) was confirmed only in thigh muscles. A rise in PUFAs n-3 which is associated with the dietary supplementation of lupin meal is particularly beneficial as it affected the &Sigma; PUFAs n-3:&Sigma; PUFAs n-6 ratio, thereby enhancing the nutritional value of chicken meat with regard to human nutrition.

Milk production and milk composition of dairy cows fed Lac100® or whole flaxseed

2005 ◽  
Vol 85 (3) ◽  
pp. 413-416 ◽  
Author(s):  
F. B. Cavalieri ◽  
G. T. Santos ◽  
M. Matsushita ◽  
H. V. Petit ◽  
L. P. Rigolon ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Soybean Oil ◽  
Dairy Cows ◽  
Key Words ◽  
Linolenic Acid ◽  
Milk Production ◽  
Milk Composition ◽  
Alpha Linolenic Acid ◽  
Calcium Salts

Cows were fed whole flaxseed or calcium salts of soybean oil as a fat source. Cows fed flaxseed had lower (P < 0.01) milk yield and higher (P < 0.01) percentages of fat and protein than cows fed calcium salts. Feeding whole flaxseed and calcium salts of soybean oil increased, respectively, the concentrations of alpha-linolenic acid and conjugated linoleic acid in milk. Key words: Flaxseed, fatty acids, fat supplement

scholarly journals Flax Seed

2021 ◽  
Vol 5 (5) ◽  
pp. 01-02
Author(s):  
Hayriye Alp
Keyword(s):  
Oleic Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Seed Oil ◽  
Linseed Oil ◽  
Flaxseed Oil ◽  
Flax Seed ◽  
Alpha Linolenic Acid ◽  
Flax Oil ◽  
Secoisolariciresinol Diglycoside

Flax sed also known as flax oil and linseed oil, is derived from the seeds of the plant Linium usitatissimum. Flax seed oil is a very rich source of alpha-linolenic acid. Alpha-linolenic acid concentration in flaxseed oil ranges from approximately 40 to 60%.lower amounts of linoleic acid and oleic acid (each about 15%) are also present in flaxseed oil.ın addition, flaxseed contains varying amounts of the lignan, secoisolariciresinol diglycoside (SDG).

scholarly journals Polyunsaturated fatty acids and risk of Alzheimer’s disease: a Mendelian randomization study

2019 ◽  
Vol 59 (4) ◽  
pp. 1763-1766 ◽  
Author(s):  
Yasutake Tomata ◽  
Susanna C. Larsson ◽  
Sara Hägg
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Linoleic Acid ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Mendelian Randomization ◽  
Docosapentaenoic Acid ◽  
Alpha Linolenic Acid

Abstract Purpose Observational studies have suggested that polyunsaturated fatty acids (PUFAs) may decrease Alzheimer’s disease (AD) risk. In the present study, we examined this hypothesis using a Mendelian randomization analysis. Methods We used summary statistics data for single-nucleotide polymorphisms associated with plasma levels of n-6 PUFAs (linoleic acid, arachidonic acid) and n-3 PUFAs (alpha-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid), and the corresponding data for AD from a genome-wide association meta-analysis of 63,926 individuals (21,982 diagnosed AD cases, 41,944 controls). Results None of the genetically predicted PUFAs was significantly associated with AD risk; odds ratios (95% confidence interval) per 1 SD increase in PUFA levels were 0.98 (0.93, 1.03) for linoleic acid, 1.01 (0.98, 1.05) for arachidonic acid, 0.96 (0.88, 1.06) for alpha-linolenic acid, 1.03 (0.93, 1.13) for eicosapentaenoic acid, 1.03 (0.97, 1.09) for docosapentaenoic acid, and 1.01 (0.81, 1.25) for docosahexaenoic acid. Conclusions This study did not support the hypothesis that PUFAs decrease AD risk.

scholarly journals Flaxseeds: Nutritional Potential and Bioactive Compounds

2017 ◽  
Vol 74 (2) ◽  
pp. 65 ◽  
Author(s):  
Tatiana PANAITE ◽  
Mariana ROPOTA ◽  
Raluca TURCU ◽  
Margareta OLTEANU ◽  
Alexandru R. CORBU ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Linolenic Acid ◽  
Saturated Fatty Acids ◽  
Natural Antioxidants ◽  
Essential Amino Acids ◽  
Soluble Fiber ◽  
Alpha Linolenic Acid ◽  
Food Ingredient ◽  
Pufa Ratio

The objective of this work was to study the nutritional and bioactive composition of commercially available flaxseeds with the aim to develop new alternatives for their use as functional and nutraceutical food ingredient. The samples of flaxseed contained 20.86% protein, 31.16% fat, 29.07% crude fiber and 3.75% ash. Essential amino acids represented 34% of total protein. The amino acids profile showed that glutamic acid was the most abundant (3.87 g 100 g-1), followed by arginine (1.93 g 100 g-1) and aspartic acid (1.52 g 100 g-1). Fatty acids analysis indicated that alpha-linolenic acid represents the major fatty acid (54.51% of the total fatty acids). The ratio of unsaturated to saturated fatty acids was 8.67 while the n-3/n-6 PUFA ratio was 3.2. Total phenolics showed average contents of 295.92 mg GAE 100 g-1, of which flavonoids accounted for 25.85 mg QE 100 g-1. The results confirmed that, in addition to being one of the richest sources of alpha-linolenic acid, flaxseed is an essential source of high quality protein, soluble fiber and potent natural antioxidants.

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