scholarly journals Fatty acid profile of Slovenian farmed rainbow trout

Meso ◽  
2021 ◽  
Vol 23 (3) ◽  
pp. 202-209
Author(s):  
Tomaž Polak ◽  
Mateja Lušnic Polak ◽  
Andrea Rukavina ◽  
Lea Demšar
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Fatty Acid Profile ◽  
Fatty Acids Composition ◽  
Gas Chromatograph ◽  
Ionization Detector ◽  
Fish Farms ◽  
Flame Ionization ◽  
Long Chain

The present study was carried out to determine the fatty acid profile of rainbow trout (Oncorynchus mykiss) from three Slovenian fish farms; Zalog, Želimlje and Povodje. Fatty acids composition was determined on a gas chromatograph with a flame ionization detector (GC-FID). The results showed that farming conditions have a significant influence on the fatty acid composition of rainbow trout. The predominant saturated fatty acid (SFA) was palmitic acid, oleic acid was the main monounsaturated fatty acid (MUFA), while the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were the main long chain n-3 polyunsaturated fatty acids (n-3 PUFA). The percentage of DHA exceeded that of EPA in all rainbow trout samples studied. The n-6/n-3 ratio ranged from 0.89 to 1.54 and the PUFA/SFA ratio was between 1.81 and 2.36. In dorsal and ventral fillet parts, the content of most fatty acids was similar, exceptions were observed for some PUFAs; arachidonic acid, EPA and DHA

scholarly journals Fatty acid profile and composition of milk protein fraction in dairy cows fed long-chain unsaturated fatty acids during the transition period

2013 ◽  
Vol 42 (11) ◽  
pp. 813-823 ◽  
Author(s):  
Francisco Palma Rennó ◽  
José Esler de Freitas Júnior ◽  
Jefferson Rodrigues Gandra ◽  
Lenita Camargo Verdurico ◽  
Marcos Veiga dos Santos ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Dairy Cows ◽  
Fatty Acid Profile ◽  
Protein Fraction ◽  
Milk Protein ◽  
Unsaturated Fatty Acids ◽  
Transition Period ◽  
Long Chain

scholarly journals Gas chromatographic analysis of amines and other compounds produced by several species of Clostridium

1969 ◽  
Vol 15 (12) ◽  
pp. 1433-1447 ◽  
Author(s):  
J. B. Brooks ◽  
W. E. C. Moore
Keyword(s):  
Fatty Acids ◽  
Organic Acids ◽  
Chromatographic Analysis ◽  
Methyl Esters ◽  
Glucose Medium ◽  
Gas Chromatograph ◽  
Flame Ionization ◽  
Neutral Compounds ◽  
Temperature Programmed ◽  
Long Chain

Whole cultures grown in 6 ml of chopped meat – glucose medium (CMG) were acidified and extracted with ethyl ether or chloroform to obtain organic acids, and neutral compounds including alcohols, phenols, ketones, aldehydes, and mercaptans. The residual broth was then made basic and extracted with chloroform to obtain amines. For chromatographic analyses, alcohols and amines were converted to trifluoroacetyl derivatives. Organic acids were converted to their methyl esters. Analyses were made by a temperature-programmed gas chromatograph equipped with flame ionization detectors.Cultures of 62 strains of clostridia, representing 13 species, were examined. Many amines were found and total amine concentrations in the broth exceeded 0.5% (weight) in cultures of several species examined. Neutral products were found to be major products of several species. Both short- and long-chain alcohols were detected and were valuable in differentiation of some groups.The 13 species could be divided into 7 groups on the basis of fatty acids and neutral products; into 10 groups on the basis of amine products; into 12 groups on the basis of alcohol and neutral products; and into 13 groups on the basis of amine, alcohol, and neutral products.

scholarly journals Determination of Fatty Acid Composition by a Gas Chromatograph with a Flame Ionization Detector

1973 ◽  
Vol 22 (2) ◽  
pp. 95-101
Author(s):  
Shoichiro WATANABE ◽  
Satoshi NAKASATO ◽  
Hideo KUWAYAMA ◽  
Yukihiro SASAMOTO ◽  
Shinsaku SHIRAISHI ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Flame Ionization Detector ◽  
Gas Chromatograph ◽  
Ionization Detector ◽  
Flame Ionization

scholarly journals Fatty Acid Profile of Blood Plasma at Mating and Early Gestation in Rabbit

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3200
Author(s):  
Imane Hadjadj ◽  
Anna-Katharina Hankele ◽  
Eva Armero ◽  
María-José Argente ◽  
María de la Luz García
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Blood Plasma ◽  
Fatty Acid Profile ◽  
Embryo Development ◽  
Ovulation Rate ◽  
Early Gestation ◽  
Positive Correlations ◽  
Long Chain

The aim of this study was to analyse the fatty acid (FA) profile of blood plasma at mating and 72 hpm by gas chromatography. Moreover, the correlation between FA and ovulation rate, normal embryos and compacted morulae was estimated. Palmitic, linoleic, oleic and stearic were the highest FA concentrations at mating and 72 hpm. Most long chain saturated and PUFA were higher at 72 hpm than at mating, while MUFA were higher at mating. SFA, MUFA and PUFA were high and positively correlated. Correlation was 0.643 between MUFA at mating and ovulation rate, and 0.781 between MUFA and normal embryos, respectively. Compacted morulae were slightly correlated with SFA at mating (0.465). In conclusion, the FA profile of plasma varies depending on the reproductive cycle of the rabbit female, adapting to energetic requirements at mating and early gestation. Moreover, positive correlations are found between fatty acids and ovulation rate and embryo development and quality.

scholarly journals Fatty Acids Composition in Selected Catering Products

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Cristian Tudor MATEA ◽  
Adrian MAZAREL ◽  
Maria MORAR ◽  
Constantin BELE ◽  
Andreea BUNEA
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Food Products ◽  
Food Samples ◽  
Dietary Lipid ◽  
Flame Ionization Detection ◽  
Fatty Acids Composition ◽  
Food Groups ◽  
Gas Chromatograph ◽  
Flame Ionization

Intake of dietary lipid is relevant to human health and should be subject of an extended research regarding quantitative and qualitative aspects. Catering food products investigated in the current study have been chosen from two food groups: fish based food products and meat based food products. Fatty acids were analyzed by gas chromatography (GC) with flame ionization detection (FID), a Shimadzu GC-17A series gas-chromatograph, equipped with a 30m polyethylene glycol coated column (Alltech AT-WAX, 0.25mm I.D., 0.25µm film thickness). Helium was used as the carrier gas at a pressure of 147 kPa. The injector and detector temperatures were set at 260ºC. For the oven temperature the following programe was used: 70ºC for 2 min. then raised to 150ºC at 10ºC/ min. rate and held at 150ºC for 3min., then further raised up to 235ºC at a 4ºC/min. A number of ten food samples were investigated. It was found that in the case of products from both food groups analyzed the predominant fatty acid is the oleic acid (18:1) and significant values for palmitic (16:0), linoleic (18:2) and stearic acid (18:0). The ratio between PUFA/SFA is 0.4 for the fish based products and 0.6 for the meat based products, lower than the threshold of 1.5 which is considered not to raise negative health effects.

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