scholarly journals The effect of supplementation with gold of pleasure (Camelina sativa) cake on the fatty acid profile of ewe milk and yoghurt produced from it

2015 ◽  
Vol 24 (3) ◽  
pp. 193-202 ◽  
Author(s):  
R. Danków ◽  
J. Pikul ◽  
J. Wójtowski ◽  
D. Cais-Sokolińska ◽  
J. Teichert ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Camelina Sativa

Characterization of the morphological changes and fatty acid profile of developing Camelina sativa seeds

2013 ◽  
Vol 50 ◽  
pp. 673-679 ◽  
Author(s):  
Manuel Fernando Rodríguez-Rodríguez ◽  
Alicia Sánchez-García ◽  
Joaquín J. Salas ◽  
Rafael Garcés ◽  
Enrique Martínez-Force
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Morphological Changes ◽  
Camelina Sativa

The effect of false flax (Camelina sativa) cake dietary supplementation in dairy goats on fatty acid profile of kefir

2014 ◽  
Vol 122 (1-3) ◽  
pp. 44-49 ◽  
Author(s):  
Jan Pikul ◽  
Jacek Wójtowski ◽  
Romualda Danków ◽  
Joanna Teichert ◽  
Grażyna Czyżak-Runowska ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Dietary Supplementation ◽  
Camelina Sativa ◽  
Dairy Goats ◽  
False Flax

scholarly journals Evaluation of Genetic Variation and Parameters of Fatty Acid Profile in Doubled Haploid Lines of Camelina sativa L.

2020 ◽  
Vol 6 (2) ◽  
pp. 79-96
Author(s):  
Farshad Fallah ◽  
Danial Kahrizi ◽  
Abbas Rezaeizad ◽  
Alireza Zebarzadi ◽  
Lila Zarei ◽  
...  
Keyword(s):  
Genetic Variation ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Doubled Haploid ◽  
Camelina Sativa ◽  
Doubled Haploid Lines

scholarly journals Influence of variety and weather conditions on fatty acid composition of winter and spring Camelina sativa varieties in Poland

2020 ◽  
Author(s):  
Danuta Kurasiak-Popowska ◽  
Małgorzata Graczyk ◽  
Anna Przybylska-Balcerek ◽  
Kinga Stuper-Szablewska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Weather Conditions ◽  
Camelina Sativa ◽  
Temperature And Precipitation ◽  
Functional Forms

Abstract The aim of this study was to determine the influence of weather conditions over the course of 4 years (2016–2019) on the fatty acid profile of Camelina sativa. It was assumed that varieties and functional forms of plants (spring and winter genotypes) were characterized by a different fatty acid composition and that weather conditions affected the profile of fatty acids in camelina seeds. Statistical analyses were performed based on the results of chemical tests. Differences were found in the mean concentrations of C18:3n3, C18:3n6, C20:2 and C22:1 acids in all genotypes based on the Kruskal test. Two winter genotypes (Maczuga and 15/2/3) and the spring genotype UP2017/02 had the significantly highest content of C18:3n6. Genotypes CSS-CAM31, CSS-CAM30, BRSCHW 28347, CSS-CAM36 and Kirgzkij showed the highest content of C18:3n3. The lowest C18:3n3 content was found in winter genotypes: K9/1, 15/2/3, Przybrodzka (winter form) and C5. It was found that weather conditions deviating from the long-term average, both in terms of temperature and precipitation, did not affect the quantitative profile of fatty acids. Over the 4 years, no differences were observed in the fatty acid profile between the spring and winter forms. Observations made in this study allow to state that spring and winter forms of Camelina sativa retain a constant fatty acid composition regardless of changing weather conditions.

scholarly journals Camelina sativa oil and camelina cake as sources of polyunsaturated fatty acids in the diets of laying hens: Effect on hen performance, fatty acid profile of yolk lipids, and egg sensory quality

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Sylwia Orczewska-Dudek ◽  
Mariusz Pietras ◽  
Michał Puchała ◽  
Joanna Nowak
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Laying Hens ◽  
Egg Quality ◽  
Quality Parameters ◽  
Camelina Sativa ◽  
Feed Consumption ◽  
Control Group ◽  
Camelina Oil ◽  
Group I

AbstractThe present study aimed to determine the effect of the use of Camelina sativa oil as a dietary ingredient for laying hens on their growth performance, fatty acid profile of yolk lipids, and egg quality parameters. In the experiment, 72 Hy-Line laying hens of age 26 weeks were randomly assigned to three groups with four treatments. Control group (I) was fed the diet containing 4% rapeseed oil (RO group). Experimental groups were fed diets containing 4% camelina oil (CSO group) and 10% camelina cake (group CSC). Feed consumption was measured for each group. The number of laid eggs and their weight were recorded every day. Eggs for the assessment of quality parameters were collected in the last 3 days of the experiment. Egg quality, chemical composition of yolk, and fatty acid profile were determined. Organoleptic evaluation was performed on boiled eggs. The inclusion of C. sativa oil or camelina cake in the laying hen diet did not affect egg weight, albumen quality, or taste and flavor. The experimental groups also showed a tendency toward an increase in the proportion of yolk in the egg (%). Addition of 4% camelina oil or 10% camelina cake to the diet of laying hens reduced monounsaturated fatty acid level in yolk lipids and significantly increased n-3 PUFA content, in particular ALA, EPA, and DHA, compared to the control group.

scholarly journals The Effect of Dietary Camelina sativa Oil or Cake in the Diets of Broiler Chickens on Growth Performance, Fatty Acid Profile, and Sensory Quality of Meat

Animals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 734 ◽  
Author(s):  
Sylwia Orczewska-Dudek ◽  
Mariusz Pietras
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Growth Performance ◽  
Fatty Acid Profile ◽  
Broiler Chickens ◽  
Sensory Quality ◽  
Camelina Sativa ◽  
Camelina Oil

The aim of the present study was to determine the effect of supplementing the diets of broiler chickens with Camelina sativa oil or cake as a source of polyunsaturated fatty acids (PUFAs) on their growth performance, fatty acid profile, and sensory quality of meat. The 456 Ross 308 broilers aged 21–42 days were divided into 3 groups with 4 replicates of 38 birds in each. Chickens in the control group I (CTR) were fed a standard grower–finisher feed mixture containing 60 g/kg rapeseed oil. The experimental components, C. sativa oil—CSO (group II) or cake—CSC (group III), were included in a diet based on wheat and soybean at 40 and 100 g/kg, respectively. The use of Camelina oil and cake as feed components did not have a significant effect on the growth performance of the chickens. Analysis of the fatty acid profile in the lipids of the breast muscles showed that Camelina oil and cake reduced the content of monounsaturated fatty acids (p < 0.05) but increased the content of n-3 polyunsaturated fatty acids, especially α-linolenic acid (C18:3) (p < 0.01). Furthermore, both components reduced the ratio of n-6/n-3 PUFAs in the breast muscles (p < 0.01). Sensory analysis revealed that Camelina oil had a beneficial effect on meat juiciness, whereas Camelina cake slightly worsened the flavor and tastiness of the meat. In conclusion, supplementing the diet of broiler chickens with Camelina oil or cake can be an efficient method for modifying the fatty acid profile of the meat lipids in a beneficial way, without any negative impact on the growth performance of the chickens. According to the dietetic recommendations for humans, broiler chicken meat with a higher level of PUFA n-3 can be a good alternative source of these fatty acids in the human diet. Furthermore, Camelina oil improved the juiciness of breast meat.

scholarly journals Effects of climate on fatty acid profile in Camelina sativa

2018 ◽  
Vol 64 (5) ◽  
pp. 91 ◽  
Author(s):  
Zahra Raziei ◽  
Danial Kahrizi ◽  
Hosein Rostami-Ahmadvandi
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Camelina Sativa

Associations Between Cholesterol and Fatty Acid Profile on the Severity of Depression in Older Persons With Nondialysis Chronic Kidney Disease

2020 ◽  
Author(s):  
Massimiliano Buoli ◽  
Lara Caldiroli ◽  
Dalila Guenzani ◽  
Greta Silvia Carnevali ◽  
Matteo Cesari ◽  
...  
Keyword(s):  
Chronic Kidney Disease ◽  
Fatty Acid ◽  
Kidney Disease ◽  
Fatty Acid Profile ◽  
Older Persons ◽  
Severity Of Depression

1679 Fatty acid profile, sensory traits, and aromatic compounds of chops from lambs fed ground woody plants as roughage in feedlot finishing diets

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 818-818
Author(s):  
K. R. Wall ◽  
C. R. Kerth ◽  
T. R. Whitney ◽  
S. B. Smith ◽  
J. L. Glasscock ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Aromatic Compounds ◽  
Woody Plants ◽  
Finishing Diets
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