scholarly journals Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing

2013 ◽  
Vol 31 (No. 5) ◽  
pp. 432-437 ◽  
Author(s):  
J. Domagała ◽  
A. Pluta-Kubica ◽  
H. Pustkowiak
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Linoleic Acid Content ◽  
The Other ◽  
Fatty Acids Composition

The fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmental-type cheese during the manufacturing and ripening period was determined. The highest amount of volatile and the lowest amount of saturated fatty acids were observed at the end of ripening. In turn, the highest content of monounsaturated fatty acids was found in the curd, however, it declined during processing. The richest in polyunsaturated fatty acids were the cheese samples after the warm room stage, however, the amount of these fatty acids became highly significantly lower at the end of ripening. The level of conjugated linoleic acid increased during manufacturing. Its content in the milk and the curd was highly significantly lower than at the other stages of production.

scholarly journals Fatty Acid Composition and Conjugated Linoleic Acid Content in Different Carcass parts of Dağlıç Lambs

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
Ali Karabacak ◽  
İbrahim Aytekin ◽  
Saim Boztepe
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Linoleic Acid Content

This study was conducted to compare fatty acid composition and content of conjugated linoleic acid (CLA) in different regions of sheep carcasses. Lambs of the Dağlıç breed were used for this purpose. Subsequent to a 68-day period of intensive fattening, fatty acids were examined in samples taken from the legs, shoulders, breasts, and ribs of lamb carcasses. According to the analysis, in leg, shoulder, breast, and rib, respectively, total saturated fatty acids (SFA) were found to be 40.38, 42.69, 42.56, and 40.27%, unsaturated fatty acids (MUFA) were found to be 40.38, 44.17, 46.17, and 49.50%, polyunsaturated fatty acids (PUFA) were found to be 4.79, 4.29, 3.80, and 3.72%, and CLAs were found to be 1.49, 1.69, 1.53, and 1.59%.

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.

Effects of oats grain supplements on performance, rumen parameters and composition of beef from cattle grazing oats pasture

2017 ◽  
Vol 57 (4) ◽  
pp. 665 ◽  
Author(s):  
H. M. Arelovich ◽  
J. Marinissen ◽  
B. A. Gardner ◽  
M. F. Martínez ◽  
R. D. Bravo
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Lipid Profile ◽  
Volatile Fatty Acids ◽  
Saturated Fatty Acids ◽  
Average Daily Gain ◽  
Daily Intake ◽  
Monounsaturated Fatty Acids ◽  
Cattle Grazing ◽  
Linoleic Acid Content

The impacts of supplementing with whole oats grain (OG) upon performance and beef quality traits of growing steers grazing oats pasture (OP) were measured. The trial used Angus steer calves (203 kg mean bodyweight) assigned to three treatments: Control, unsupplemented OP (CON); OP plus OG fed at 0.25% BW daily (OG1); and OP plus OG fed at 0.50% bodyweight daily (OG2). All steers grazed the same paddock but were removed momentarily once daily so OG could be fed to each steer individually. Daily intake of OG averaged 597 and 1294 g DM for OG1 and OG2, respectively. Steers were slaughtered after grazing for 130 days to determine carcass characteristics and lipid profiles. In parallel with the grazing trial, four ruminally cannulated steers (613 kg mean bodyweight) were allocated to treatments CON and OG2 (n = 2) to monitor ruminal pH, volatile fatty acids, and NH3-N. Steers fed OG2 had greater (P < 0.01) average daily gain than CON; final liveweight for OG2 steers was significantly higher than both CON and OG1 steers. Although variations in plasma haematocrit and alkaline phosphatase were they did not affect animal performance. Dressing percentage was not affected by the experimental diets but OG2 steers had greater (P < 0.05) marbling scores. Although rib-eye area was numerically greater for OG1 and OG2 than CON steers (8% and 14%), these differences were not significant statistically (P = 0.3493). Intramuscular lipid content of Longissimus dorsi muscle was not significantly increased by OG supplementation but of the intramuscular fatty acids, contributions of vaccenic and α-linolenic acids decreased (P < 0.05). Linoleic acid content was lowest (P < 0.05) for OG1 steers. A no significant decrease in conjugated linoleic acid was detected when more OG was supplemented. No treatment differences in the contributions of eicosapentaenoic acid, docosahexaenoic acid, monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids, n-6 or n-3 to intramuscular fatty acids were detected although the n-6 : n-3 resulted numerically higher (11% and 23%) for OG1 and OG2 steers than CON steers. Rumen pH, NH3-N and volatile fatty acids were not significantly altered by OG supplementation. Supplementing diets of cattle grazing OP improved performance without rumen digestion impairs or inducing substantial changes in the lipid profile of intramuscular fat. Thus, OG supplementation would be expected to improve the efficiency of cattle grazing of OP without substantial changes to ruminal measurements or the lipid profile of beef.

scholarly journals Fatty Acid Profile, Conjugated Linoleic Acid Content, and Lipid Quality Indices in Selected Yogurts Available on the Polish Market

Animals ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 96
Author(s):  
Beata Paszczyk ◽  
Marta Czarnowska-Kujawska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Total Content ◽  
Linoleic Acid Content ◽  
The Other ◽  
Test Material ◽  
Quality Indices ◽  
Lipid Quality

The aim of the present study was to determine the fatty acid composition, the content of cis9trans11 C18:2 acid (CLA), and lipid quality indices in yogurts made of cow’s milk, available on the Polish market. The test material consisted of: natural yogurts, natural yogurts with additives (muesli, cereal grains), bio yogurts, bio yogurts with additives (millet groats, quinoa, chestnuts), probiotic yogurts, and eco yogurts. All the products were bought in the period from May to June 2021. The conducted research showed that the analyzed yoghurts were characterized by a varying content of fatty acid groups, different values of the calculated lipid quality indices, as well as a different content of conjugated linoleic acid cis9trans11 C18: 2 (CLA). Natural yogurts with additives had the highest content of polyunsaturated fatty acids (PUFAs) and n-3 PUFAs. Natural and bio yogurts with additives had a higher content of n-6 PUF than the other analyzed yogurts. The n-6/n-3 ratio was lower in bio yogurts and eco yogurts. Natural yogurts with additives featured the lowest index of atherogenicity (AI) and index of thrombogenicity (TI) and the highest hypocholesterolemic/hypercholesterolemic ratio (H/H). The fat extracted from the bio yogurts had the highest (0.90% of total fatty acids) mean content of cis9trans11 C18:2 (CLA). In fat of the other analyzed yogurts, mean CLA content in total content of fatty acids varied from 0.48% in natural yogurts with additives to 0.81% in bio yogurts with additives.

Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream

LWT ◽  
2019 ◽  
Vol 107 ◽  
pp. 264-271 ◽  
Author(s):  
Danielle Oliveira Borges ◽  
Mariana Mitiko Matsuo ◽  
Cristina S. Bittencourt Bogsan ◽  
Tatiane Ferreira da Silva ◽  
Sabrina Neves Casarotti ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Listeria Monocytogenes ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Leuconostoc Mesenteroides ◽  
Linoleic Acid Content ◽  
Fatty Acids Profile

scholarly journals Analysis of Fatty Acids in Breastmilk During a 9-month Lactation Period Using Gas Chromatography–Mass Spectroscopy (GC-MS)

2021 ◽  
Vol 2 (1) ◽  
Author(s):  
Titin Aryani ◽  
Dwi Ernawati ◽  
Henny Parida Hutapea
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Content ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Acid Methyl Ester ◽  
Monounsaturated Fatty Acids ◽  
Lactation Period ◽  
Omega 6

Breastmilk is very much needed to meet the needs of babies in every way because it contains important nutrients, carbohydrates in the form of lactose, and fatty acids in the form of polyunsaturated fatty acids. Research on fatty acid content in breastmilk with a lactation period of 9 months is needed to provide information to the public related to fatty acid content of breastmilk during 9 months lactation. The study is to analyze fatty acid content in the form of saturated fatty acids or unsaturated fat contained in breast milk. Breastmilk taken in the study was as much as 50 ml in a 250 ml erlenmeyer solution. To the sample 50 ml of concentrated, HCL concentration was added as much as 5 m and then the solution was beat for 15 minutes and was exposed ultrasonic therapy for 1 hour. The solution was then extracted using n-hexane and aquabidest solution until the milk oil solution was separated. Milk oil was extracted by adding 50 ml of Na2SO4 1 m then deciphere was performed. The breastmilk milk extraction oil was weighed 0.1 gram in a Teflon-filled reaction tube. A 15% BF3 solution in methanol was added 0.5 ml and then was heated in an air bath with a temperature of 45 ° C for 30 minutes. After cooling, solution of 0.2 ml of n-hexane was added to form two layers. The upper layer which was fatty acid methyl ester was taken by using syringe and then was injected in GC-MS. In this study, the total saturated fatty acid was 42.54% and the total unsaturated fatty acid was 57.17%. Saturated fatty acids consisted of lauric, myristic, palmitate, and stearate. Omega-6 fatty acids and monounsaturated fatty acids consisted of omega-9 fatty acids. In Mother's Milk with 9 months lactation period there are various fatty acid content of both saturated fatty acids, monounsaturated fatty acids (omega-9) and polyunsaturated fatty acids (omega-6).

scholarly journals Fatty acid profile of the backfat layers in four pig breeds

2019 ◽  
Vol 2 (1) ◽  
pp. 24
Author(s):  
Teodora Popova ◽  
Jivko Nakev
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Fatty Acid Profile ◽  
Outer Layer ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
The Other ◽  
Large White ◽  
Pig Breeds

The aim of this study was to describe and compare the fatty acid profile of the backfat layers in four pig breeds – Landrace, Pietrain, Duroc and Large White. Six gilts per breed were used for the analysis. While differences between the examined breeds were limited to the content of C18:1n-9 and the total level of monounsaturated fatty acids (MUFA), which were highest in the inner backfat layer of Duroc pigs, the two layers differed substantially. Generally, the inner backfat layer was more saturated when compared to the outer layer. On the other hand, the content of the polyunsaturated fatty acids (PUFA) was higher in the outer layer. The differences in the fatty acid profile between the two backfat layers were most visible in the Landrace pigs. The latter showed significantly higher content of C18:0 (P<0.001), which was also found in Duroc (P<0.05), as well as total saturated fatty acids (SFA) (P<0.01) in the inner layer. Furthermore, higher levels of C18:2n-6 (P<0.05), C18:3n-3 (P<0.01) and the total amount of PUFA (P<0.05) were found in the outer backfat layer in the animals of the Landrace breed.

scholarly journals Polyunsaturated ω-3 fatty acids inhibit ACE2-controlled SARS-CoV-2 binding and cellular entry

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Anna Goc ◽  
Aleksandra Niedzwiecki ◽  
Matthias Rath
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Cathepsin L ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
In Vivo Experiments ◽  
Lipid Compounds

AbstractThe strain SARS-CoV-2, newly emerged in late 2019, has been identified as the cause of COVID-19 and the pandemic declared by WHO in early 2020. Although lipids have been shown to possess antiviral efficacy, little is currently known about lipid compounds with anti-SARS-CoV-2 binding and entry properties. To address this issue, we screened, overall, 17 polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids, as wells as lipid-soluble vitamins. In performing target-based ligand screening utilizing the RBD-SARS-CoV-2 sequence, we observed that polyunsaturated fatty acids most effectively interfere with binding to hACE2, the receptor for SARS-CoV-2. Using a spike protein pseudo-virus, we also found that linolenic acid and eicosapentaenoic acid significantly block the entry of SARS-CoV-2. In addition, eicosapentaenoic acid showed higher efficacy than linolenic acid in reducing activity of TMPRSS2 and cathepsin L proteases, but neither of the fatty acids affected their expression at the protein level. Also, neither reduction of hACE2 activity nor binding to the hACE2 receptor upon treatment with these two fatty acids was observed. Although further in vivo experiments are warranted to validate the current findings, our study provides a new insight into the role of lipids as antiviral compounds against the SARS-CoV-2 strain.

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