scholarly journals Fatty Acid Composition of New Zealand Forage Finished Beef Compared to US Grain Fed Beef

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
J. T. Milopoulos ◽  
A. J. Garmyn ◽  
M. F. Miller
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
High Quality ◽  
Chain Pufa ◽  
Fa Composition ◽  
The Us ◽  
Long Chain

ObjectivesThe objective of this study was to evaluate differences in fatty acid (FA) composition of NZ beef finished on fodder beet (Beta vulgaris subsp. vulgaris L.; FB) or traditional grass diets and US grain-finished beef.Materials and MethodsStrip loins (n = 240) were selected from a commercial abattoir in NZ representing two feeding treatments (FB, non-FB) and expected low and high eating quality (primarily based on marbling) following a nationwide feeding trial to finish beef steers using FB. Selection resulted in four treatments: FB low quality (FBL), FB high quality (FBH), non-FB low quality (NFBL), and non-FB high quality (NFBH). Additionally, sides of beef (n = 120) representing USDA Top Choice (TCH) and Select (SEL) were sourced from a commercial abattoir in the US. Loins were fabricated prior to 21 d postmortem to isolate the longissimus lumborum (LL); these were sliced into 2.5 cm steaks, vacuum packaged, and stored at 2–4°C until 21 d or 35 d postmortem and frozen on the appropriate day. Lipids were extracted from a subset of samples via chloroform: methanol extraction then separated into polar and neutral fractions. Fatty acid methyl esters were evaluated using GC-FID. Data were analyzed with a 2-way ANOVA at a significance level of α = 0.05 and treatment, aging, and the respective interaction as fixed effects.ResultsAging influenced percent saturated FA (%SFA; P < 0.01), monounsaturated FA (%MUFA; P < 0.01), and polyunsaturated FA (%PUFA; P = 0.01). An increase in %MUFA and %PUFA at 35 d compared with 21 d (P < 0.01) corresponded with a decrease in %SFA at 35 d (P < 0.01). Treatment also influenced %PUFA (P < 0.01). NFBL contained the greatest %PUFA (P < 0.05). TCH and FBH contained less %PUFA than all treatments except SEL (P > 0.05). Treatment and aging also affected palmitic and stearic acids (P < 0.01), which make up the greatest portion of SFA. The proportion of palmitic acid was least in SEL (P < 0.05) and greater in FBH than NFBH and TC (P < 0.05). The US treatments had lower proportions of stearic acid than NZ treatments (P < 0.05). Both palmitic and stearic acids were of greater proportions in 35 d samples than 21 d samples (P < 0.05). Oleic acid contributes largely to total FA and was affected by the interaction of treatment and aging (P = 0.04). At 35 d, NZ treatments had greater proportions of oleic acid than at 21 d (P < 0.05). The proportion of oleic acid was least in SEL at both aging times. Of the PUFA, linoleic was affected by treatment (P < 0.05) and was greatest in SEL and TC (P < 0.05); FB treatments had the lowest proportion of linoleic acid (P < 0.05). Treatment and aging affected α-linolenic acid (P < 0.01). NFBL and NFBH had a greater proportion than both FB and US treatments (P < 0.05); both FB treatments had greater proportions of α-linolenic than US treatments (P < 0.05). Proportion of α-linolenic acid was elevated with 35 d aging (P < 0.05). Treatment affected proportions of long chain PUFA (P < 0.05) with TCH and SEL having lower proportions than NZ treatments (P < 0.05). Low quality NZ treatments had the greatest proportions of long chain PUFA (P < 0.05).ConclusionWhile finishing diet does affect fatty acid composition of beef strip steaks, finishing on FB produces a similar FA composition to non-FB grass. Total lipid content is also responsible for variation in FA composition. As lipids oxidize during aging, a shift toward more unsaturated FA occurs, leading to a decrease in %SFA.

scholarly journals The Source of Long-Chain PUFA in Formula Supplements Does Not Affect the Fatty Acid Composition of Plasma Lipids in Full-Term Infants

2004 ◽  
Vol 134 (4) ◽  
pp. 868-873 ◽  
Author(s):  
Aleix Sala-Vila ◽  
Ana I. Castellote ◽  
Cristina Campoy ◽  
Montserrat Rivero ◽  
María Rodriguez-Palmero ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Plasma Lipids ◽  
Full Term ◽  
Term Infants ◽  
Chain Pufa ◽  
Long Chain

Fatty Acid Composition of Some Marine Animals from Various Depths

1967 ◽  
Vol 24 (5) ◽  
pp. 1101-1115 ◽  
Author(s):  
R. W. Lewis
Keyword(s):  
Fatty Acid Composition ◽  
Liquid Chromatography ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Gas Liquid Chromatography ◽  
Marine Animals ◽  
Pelagic Species ◽  
Medium Chain ◽  
Long Chain

The fatty acid composition of 20 species of marine animals, primarily fishes and crustaceans, was determined by gas–liquid chromatography. The species came from various depths down to 4400 m. The results showed that the medium-chain saturated and the long-chain polyunsaturated acids decreased with increasing depth, while oleic acid increased. It was thought that this indicated the presence of large amounts of wax esters. A benthic, mud-feeding holothurian Scoloplanes theeli was shown to have a fatty acid composition markedly different from that of pelagic species. This was attributed in part to the bacterial components of its diet.

scholarly journals Fish oils and human diet

1997 ◽  
Vol 78 (1) ◽  
pp. S5-S13 ◽  
Author(s):  
J.R. Sargent
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fish Farming ◽  
Marine Phytoplankton ◽  
High Quality ◽  
Quality Product ◽  
Oily Fish ◽  
The Uk ◽  
Long Chain

Trends in global fish catches are described together with fish landlings and fish consumption in the UK. The importance of n–6 and n–3 polyunsaturated fatty acids as essential constituents of human diets is considered and the role of oily fish as a dietary source of the long-chain n–3 polyunsaturates, docosahexaenoic acid and eicosapentaenoic acid, is emphasized. The origin ofn–3 polyunsaturates in the marine phytoplankton and their transmission via zooplankton to fish is described as a means of understanding the consumption of different fish body oils. The ease with which the fatty acid composition of fish body oils can be manipulated by altering the fatty acid composition of their feeds is emphasized and the dietary requirements of marine and freshwater fish for n–3 and n–6 polyunsaturates considered. Farming fish on diets containing principally fish meal and fish oil, as used in salmon production in Scotland, generates a high quality product with levels of long-chain n–3 polyunsaturates equalling or exceeding those of wild fish. Farming fish on high quality marine oils rich in docosahexaenoic and eicosapentaenoic acids is an efficient means of delivering these essential nutrients in human diets and also efficiently exploiting a strictly limited marine bioresource.

scholarly journals (174) Determination of Fatty Acid Composition in 120 Korean Native Rice Cultivars

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1082D-1082 ◽  
Author(s):  
Kyoung-Shim Cho ◽  
Hyun-Ju Kim ◽  
Jae-Ho Lee ◽  
Jung-Hoon Kang ◽  
Young-Sang Lee
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Arachidic Acid ◽  
Brown Rice ◽  
Rice Cultivars

Fatty acid is known as a physiologically active compound, and its composition in rice may affect human health in countries where rice is the major diet. The fatty acid composition in brown rice of 120 Korean native cultivars was determined by one-step extraction/methylation method and GC. The average composition of 9 detectable fatty acids in tested rice cultivars were as followings: myristic acid; 0.6%, palmitic acid; 21.2%, stearic acid; 1.8%, oleic acid; 36.5%, linoleic acid; 36.3%, linolenic acid; 1.7%, arachidic acid; 0.5%, behenic acid; 0.4%, and lignoceric acid; 0.9%. Major fatty acids were palmitic, oleic and linoleic acid, which composed around 94%. The rice cultivar with the highest linolenic acid was cv. Jonajo (2.1%), and cvs. Pochoenjangmebye and Sandudo showed the highest composition of palmitic (23.4%) and oleic acid (44.8%), respectively. Cultivar Pochuenjangmebye exhitibed the highest composition of saturated fatty acid (28.1%), while cvs. Sandudo and Modo showed the highest mono-unsaturated (44.8%) and poly-unsaturated (42.4%) fatty acid composition, respectively. The oleic acid showed negative correlation with palmitic and linoleic acid, while positive correlation between behenic and lignoceric acids was observed.

GLC analysis of Indian rapeseed-mustard to study the variability of fatty acid composition

2000 ◽  
Vol 28 (6) ◽  
pp. 581-582 ◽  
Author(s):  
N. Kaushik ◽  
A. Agnihotri
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Erucic Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Erucic Acid Content ◽  
High Erucic Acid ◽  
Low Erucic Acid

Rapeseed-mustard is one of the most economically important oilseed crops in India. Speciality oils having high amounts of a specific fatty acid are of immense importance for both nutritional and industrial purposes. Oil high in oleic acid has demand in commercial food-service applications due to a long shelf-life and cholesterol-reducing properties. Both linoleic and linolenic acids are essential fatty acids; however, less than 3% linolenic acid is preferred for oil stability. High erucic acid content is beneficial for the polymer industry, whereas low erucic acid is recommended for food purposes. Therefore, it is important to undertake systematic characterization of the available gene pool for its variable fatty acid profile to be utilized for specific purposes. In the present study the Indian rapeseed-mustard germplasm and some newly developed low-erucic-acid strains were analysed by GLC to study the fatty acid composition in these lines. The GLC analysis revealed that the rapeseed-mustard varieties being commonly grown in India are characterized by high erucic acid content (30–51%) in the oil with low levels of oleic acid (13–23%). However, from among the recently developed low-erucic-acid strains, several lines were identified with comparatively high oleic acid (60–70%), moderate to high linoleic acid (13–40%) and low linolenic acid (< 10%) contents. Work is in progress at TERI (New Delhi, India) to utilize these lines for development of strains with particular fatty acid compositions for specific purposes.

americanum) [29]. Among wheat, tetraploid durum wheat contained higher FL contents than the U.S. hard winter NSTL shows the highest NL:PoL ratio. wheats. Larsen et al. [66] reported New Zealand wheat flour Among all grains, wheat is the richest in GL, followed FL content ranges of 67-85 mg/10 g (db) for the 1984 crop by triticale, rye, and barley. Millet lipids from P. ameri-and 93-108 mg/10 g (db) for the 1985 wheat crop (Table 4). canum seed [29], corn, and sorghum lipids contain the Ten Greek bread wheat flours [67] contained lipid ranges lowest GL content. However, other researchers [32] report-similar to those in U.S. Kansas flours reported by Chung et ed that GL contents ranged from 6 to 14% for millet lipids al. [61]. Australian scientists [68,69] also investigated their that were extracted by hot water—saturated butanol and wheat FL. Compared with the means of U.S. wheat and acid hydrolysis. flour FL [61], Australian wheats contained substantially In general, PL also are more abundant in wheat, triti-less FL and NL but higher PL. Australian flours contained cale, rye lipids and slightly lower in barley, oat groats, similar FL and NL but still higher PoL content (Table 4). sorghum, and rice. Although corn NSTL were found to have higher PL contents than GL contents, they were very low in PL compared to other grains. Millet NSTL from P. C. Fatty Acid Composition of Grain Lipids americanum seed [29] contains the lowest PL content of All cereal grain lipids are rich in unsaturated fatty acids all the grains. (FA) (Table 5). Palmitic acid (16:0) is a major saturated Wheat flour FL, a minor component, have been report-FA, and linoleic acid (18:2) is a major unsaturated FA for ed to have a significant effect on bread-making. When the all cereals except for brown rice. In brown rice, oleic acid defatted flours were reconstituted with the extracted lipids (18:1) is a major unsaturated FA. The presence of palmi-to their original levels, the PoL fraction of FL but not the toleic acid (16:1) and eicosenoic acid (20:1) is reported NL completely restored loaf volume and crumb grain quite often but usually at levels below 1% of total FA com-[59,60]. Among wheat flour lipids, GL are the best bread position. loaf volume improvers [19-21]. Fatty acid compositions are generally similar for barley, In 1982, Chung et al. [61] reported a range of 177-230 rye, triticale, and wheat lipids. Rye lipids are somewhat mg/10 g (db) for wheat FL contents of 21 HRW wheats higher in linolneic acid (18:3) than those of other cereals. (Table 4). Flours showed 83-109 mg FL, 67-84 mg NL, Oat lipid FA composition is similar to that of brown rice, and 11-27 mg PoL with NL:PoL ratios of 2.5-6.9. Ohm because oats and brown rice are rich in oleic acid. Millet and Chung [62] also investigated the FL contents of flours lipids are generally higher in stearic acid (18:0) than all from 12 commercial hard winter wheat cultivars grown at other cereal lipids. six locations and reported the cultivar mean ranges of There are wide ranges in FA compositions of corn oils 90-109 mg/10 g (db) for total flour FL, 72-85 mg for NL, (Table 6). Jellum [82] reported a range of 14-64% oleic 11-16 mg for GL, 1.7-3.1 mg for monogalactosyldiglyc-acid and 19-71% linoleic acid for the world collection of erides (MGDG), 5.3-6.5 mg for digalactosyldiglycerides 788 varieties of corn (Table 6). The wide ranges in FA com-(DGDG), and 5-7 mg for PL (Table 4). The ratios of NL to position were due to more lines having been examined in PoL were in a much narrower range than those of earlier corn than in any of the other cereal grains [1]. Dunlap et al. work by Chung et al. [61]. This was probably due to a [86,87] reported on corn genotypes with unusual fatty acid smaller variation in the released cultivars used by Ohm compositions (Table 6). They found palmitic acid ranges of and Chung [62]. Samples used by Chung et al. [61] includ-6.3-7.6% and 16.7-18.2% for low and high saturated corn ed some experimental lines. genotypes, respectively. They also reported a range of Bekes et al. [63] investigated 22 hard and 4 soft spring 43.9-46.1% of oleic acids for high oleic acid lines. wheat varieties grown at 3 locations in Canada: varietal Fatty acid composition differs depending on the lipid means ranged from 72 to 134 mg per 10 g (db) flour for extractant (Tables 5 and 6). For example, FL were higher FL, 61-115 mg for NL, 4-11 mg for GL, and 4-9 mg for in both oleic and linoleic acids than the BL of corn and PL (Table 4). There were larger variations in FL contents pearl millet, whereas FL were lower in palmitic acid than for Canadian spring wheats than for U.S. hard winter the BL of millet, oats, and corn. The FA composition of wheats except for GL. Chung [64] showed that U.S. winter NSTL from corn is intermediate to those of FL and BL and spring wheats could not be differentiated by lipid con-based on data complied by Morrison [3]. tents and compositions. Wheat lipid FA compositions for different classes or Unlike the Canadian spring wheats [63], the U.K. soft subclasses are shown in Table 7. The average of 6 HWW winter wheats [65] contained more FL (195-244 mg/10 g, wheats and 14 SWS wheat lipids was lower in palmitic and db) with higher NL content than hard winter wheats stearic acids and higher in linoleic and linolenic acids than (186-210 mg/10 g, db). In general, U.K. hard spring wheats the overall average of 290 wheat lipids. The average FA

2000 ◽  
pp. 435-437
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Wheat Flour ◽  
Brown Rice ◽  
Loaf Volume ◽  
Fa Composition

scholarly journals Association ofn-3 andn-6 long-chain polyunsaturated fatty acids in plasma lipid classes with inflammatory bowel diseases

2007 ◽  
Vol 97 (6) ◽  
pp. 1154-1161 ◽  
Author(s):  
Mária Figler ◽  
Beata Gasztonyi ◽  
Judit Cseh ◽  
Gábor Horváth ◽  
Andrea G. Kisbenedek ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Plasma Lipids ◽  
Plasma Lipid ◽  
Lipid Classes ◽  
Biochemical Basis ◽  
Chain Pufa ◽  
Inflammatory Bowel ◽  
Long Chain

In order to establish the biochemical basis for dietary interventions, we investigated the fatty acid composition of plasma lipid classes in patients with inactive inflammatory bowel disease. In this cross-sectional study thirty patients with ulcerative colitis (UC), twenty-one with Crohn disease (CD) and twenty-four controls were investigated (mean age: UC, 40·8 (sd12·1); CD, 37·6 (sd11·0); control, 31·5 (sd8·4) years). Fatty acid composition of plasma lipids was determined by high-resolution capillary GLC. In plasma phospholipids, significantly higher values of eicosapentaenoic (20 : 5n-3), docosapentaenoic (22 : 5n-3) and γ-linolenic (18 : 3n-6) acids were found in control patients and patients with UC as compared to patients with CD [median % (weight by weight), controlv.UCv.CD : 20 : 5n-3, 0·09 (interquartile range (IQR) 0·05)v.0·14 (IQR 0·10)v.0·16 (IQR 0·10),P < 0·05; 22 : 5n-3, 0·14 (IQR 0·10)v.0·27 (IQR 0·16)v.0·31 (IQR 0·10),P < 0·001; 18 : 3n-6, 0·02 (IQR 0·02)v.0·03 (IQR 0·02)v.0·05 (IQR 0·03),P < 0·05]. When compared to the control, values of the principaln-3 andn-6 long-chain PUFA, arachidonic acid (20 : 4n-6) and DHA (22 : 6n-3) were significantly higher in patients with UC but not in patients with CD [median % (w/w), UCv.control: 20 : 4n-6, 8·43 (IQR 3·23)v.6·92 (IQR 2·96),P < 0·05; 22 : 6n-3, 1·22 (IQR 0·56)v.0·73 (IQR 0·39),P < 0·05]. As seen there are considerable differences between the long-chain PUFA status of patients suffering from UC or CD. The data obtained in the present study do not support the concept of eicosapentaenoic acid or DHA deficiency in patients with either UC or CD.

scholarly journals Polyunsaturated fatty acids and conjugated linoleic acid isomers in breast milk are associated with plasma non-esterified and erythrocyte membrane fatty acid composition in lactating women

2006 ◽  
Vol 95 (3) ◽  
pp. 517-524 ◽  
Author(s):  
Alexandre G. Torres ◽  
Jacqueline G. Ney ◽  
Flávia Meneses ◽  
Nádia M. F. Trugo
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Breast Milk ◽  
Acid Composition ◽  
Milk Fatty Acid ◽  
Plasma Nefa ◽  
Chain Pufa ◽  
Long Chain

Maternal adipose tissue is a major contributor to breast milk long-chain fatty acids, probably through the pool of plasma NEFA. The fatty acid composition of the erythrocyte membrane (EM) is a biochemical index of the intake of fatty acids not synthesized endogenously and of PUFA and long-chain PUFA fatty acid status. The present study investigated the associations between breast milk fatty acid composition and the composition of plasma NEFA and of EM fatty acids with special reference to PUFA, long-chain PUFA and conjugated linoleic acid (CLA). The detailed fatty acid composition of mature breast milk was also reported. Thirty-three healthy, lactating Brazilian women donated milk samples; of these, twenty-four also donated blood samples in an observational cross-sectional study. Breast milk fatty acid composition presented several associations with NEFA and EM composition, which explained most (≥50%) of the variability of selected milk PUFA, long-chain PUFA and CLA. Milk CLA was associated with fatty acids that are markers of dairy fat intake in the diet, NEFA and EM. In general, breast milk n-3 fatty acids and CLA, but not n-6 fatty acids, were associated with EM composition, whereas both the n-6 and n-3 fatty acids and CLA in milk were associated with NEFA composition, possibly owing to its role as a direct source of fatty acids for breast milk. These findings emphasize the contribution of the NEFA pool derived from the adipose tissue to the long-chain fatty acid composition of breast milk.

scholarly journals Fatty Acid Composition of Seed Oil from Pachira aquatica Grown in Nigeria

2019 ◽  
pp. 1-9
Author(s):  
Afolayan S. Sunday ◽  
Igbum O. Gillian ◽  
Igoli O. John
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
1H Nmr ◽  
Seed Oil ◽  
Saturated Fatty Acids ◽  
Relative Composition

The relative composition of the fatty acids in Pachira aquatica seed oil were determined using GC-MS and 1H NMR. The results obtained from GC-MS and 1H NMR show that the oil contained saturated fatty acids (>67%), oleic acid (>18%), linoleic (>3%) and linolenic acid (≤0.01%). 1H NMR gave more reliable and reproducible results.

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