scholarly journals Effect of feed restriction on fatty acid profile, body composition and selected blood parameters of intensive reared pike (Esox lucius)

2021 ◽  
Vol 25 (1) ◽  
pp. 29-39
Author(s):  
Balázs Kucska ◽  
András Szabó ◽  
Chris Blake ◽  
Csaba Hancz ◽  
Dániel Varga
Keyword(s):  
Fatty Acids ◽  
Body Composition ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Esox Lucius ◽  
Blood Parameters ◽  
Cholesterol Concentration ◽  
Average Chain Length ◽  
Starvation Period ◽  
Pike Esox Lucius

This study investigated the effects of a six-week starvation period on the fatty acid profile, body composition and blood parameters of intensively reared pike (Esox lucius). 150 pike were stocked in an experimental recirculating aquaculture system (RAS) and feed was completely withdrawn. Body composition, fatty acid composition and blood parameters (serum protein, albumin, triacylglycerol, cholesterol concentration and Lactate dehidrigenase and alkaline phosphatase activity) were measured and somatic indices were calculated. A significant decline in bodyweight, crude fat content and somatic indices was accompanied by a significant decrease of blood triacylglycerol content. The relative proportion of saturated fatty acids in the fillet decreased, while polyunsaturated fatty acids increased. There was also a significant increase in the average chain length and unsaturation index of fatty acids found in the fillet flesh.

Changing of fat content and fatty acid profile of reared pike (Esox lucius) fed two different diets

2006 ◽  
Vol 37 (1) ◽  
pp. 96-101 ◽  
Author(s):  
Balazs Kucska ◽  
Laszlo Pal ◽  
Tamas Muller ◽  
Mark Bodis ◽  
Adam Bartos ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Esox Lucius ◽  
Fat Content ◽  
Pike Esox Lucius

scholarly journals Determination of cholesterol and fatty acid content of commercially sold edible vegetable oils around Dire Dawa, Adama and Addis Ababa, Ethiopia

2021 ◽  
Vol 10 (2) ◽  
pp. 044-056
Author(s):  
Zelalem Gizachew Admassie ◽  
Jibrel Abdulkadir Eman ◽  
Sisay Awoke Endalew
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Cholesterol Concentration

The fatty acids, cholesterol compositions and the ratio between unsaturated and saturated fatty acids are important parameters for the determination of the nutritional value of certain oils. Most oils sold in our markets are claimed they are cholesterol- free and their fatty acid profile is unknown. To determine the cholesterol and fatty acid profile of commercially sold vegetable oils in three places, twelve oil samples were analyzed for their cholesterol and fatty acid compositions. Cholesterol was detected in most sample oils except in nigger seed and peanut oils. Locally produced Sunflower oil has significantly (p < 0.05) highest cholesterol concentration (24.31±0.85) while Modjo oil has the least concentration (0.78± 0.16 mg/l). High saturated fatty acids were found in palm oil (43.87) with predominant presence of palmitic acid. Oleic acid (C16:0) is the predominant one in sunflower oil. Hamaressa and Modjo oils contained 46.12%, 16.7% Erucic acid (C20:1) respectively. Linoleic acid (C18:2 6c) was predominant in soybean oils (52.45–59.54%), corn oil (61.73%) and sunflower oil (43.54%). The highest percentage composition of alpha-linolenic acid was found in Hamaressa oil (1.27%) followed by Modjo oil (0.5%). Sesame, peanut and sunflower ( high oleic acid) oils were found to be better for salad and cooking purposes than other oils due to lower saturated and higher monounsaturated fatty acid contents. In general, the research output disclosed the quantity of cholesterol detected in sample oils contradicts the label of cholesterol claimed by most of the producers and marketers.

scholarly journals Mare’s Milk from a Small Polish Specialized Farm—Basic Chemical Composition, Fatty Acid Profile, and Healthy Lipid Indices

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1590
Author(s):  
Grażyna Czyżak-Runowska ◽  
Jacek Antoni Wójtowski ◽  
Romualda Danków ◽  
Daniel Stanisławski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Birth Order ◽  
Fatty Acid Profile ◽  
Age Structure ◽  
Atherogenic Index ◽  
Milk Samples ◽  
Stage Of Lactation ◽  
Bulk Tank

The objective of this study was to determine the chemical composition, fatty acid profile, and values of healthy indices of milk from a specialized farm of Polish Coldblood mares of different ages, birth orders, and lactation stages. Milk samples (n = 48) were collected for analysis in weeks 10, 15, and 25 of lactation from mares aged between five and 14 years. The study showed that the stage of lactation has a significant effect on the fatty acid (FA) profile of the milk produced on the farm. The highest concentration of monounsaturated and polyunsaturated FAs was found in milk produced from the 15th week of lactation. The milk was also characterized by low values of atherogenic and thrombogenic indices, which indicate the health benefits of milk with respect to the content of fatty acids and their potential to prevent or cause atherosclerosis and thrombosis. The study also found a significant correlation between the number of foalings (birth order), the fatty acid profile, and atherogenic index of milk produced on the farm. The findings from the study indicate that it is possible to modify the fatty acid profile of bulk tank milk through appropriate management of the age structure of the herd of mares. To confirm this dependence, the study will be continued on a larger group of mares.

scholarly journals Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

2020 ◽  
Vol 50 (1) ◽  
pp. 47-54
Author(s):  
I De Gasperín ◽  
J.G. Vicente ◽  
J.M. Pinos-Rodríguez ◽  
F Montiel ◽  
R Loeza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Polyunsaturated Fat ◽  
Pork Lard ◽  
Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

scholarly journals The effect of linseed oil supplementation of the diet on the content of fatty acids in the egg yolk

2012 ◽  
Vol 81 (2) ◽  
pp. 159-162 ◽  
Author(s):  
Petra Hudečková ◽  
Lucie Rusníková ◽  
Eva Straková ◽  
Pavel Suchý ◽  
Petr Marada ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Myristic Acid ◽  
Linseed Oil ◽  
Control Group ◽  
Heptadecanoic Acid ◽  
Egg Yolks ◽  
Experimental Group

The aim of this study was to compare the effect of two different types of oils in diet on the fatty acid profile in the eggs of layers and to include a particular type of oil as a supplement of feeding mixtures for layers in order to support the development of functional foodstuffs. Thirty layers fed a diet containing soybean oil constituted the control group (soybean oil is the most frequently used oil added to feeding mixtures). In the experimental group (thirty layers), soybean oil was replaced with linseed oil at the same amount (3 kg of oil per 100 kg of feeding mixture). Feeding was provided ad libitum for all days of the month. After one month, egg yolks were analysed and the fatty acid profile was compared. Significant differences (P ≤ 0.05) were found in the concentration of myristic acid that belongs to the group of saturated fatty acids. Eggs in the experimental group showed higher concentrations of myristic acid compared to the control group (0.20 g/100 g of fat and 0.18 g/100 g of fat, respectively). Highly significant differences (P ≤ 0.01) were found for heptadecanoic acid but the trend was opposite to that of myristic acid; concentrations of heptadecanoic acid in the experimental group were lower than those in the control group. Highly significant differences (P ≤ 0.01) were found for n-9 monounsaturated fatty acids where egg yolks in eggs from layers fed linseed oil contained higher concentrations of oleic acid, myristoleic acid, and palmitoleic acid. Lower concentrations of n-6 fatty acids (P ≤ 0.01) were found after the addition of linseed oil in eggs. Linseed oil showed a positive effect on n-3 fatty acids (α-linolenic acid), its concentration in the control and experimental group was 0.82 g/100 g of fat and 5.63 g/100 g of fat, respectively. The possibility of influencing the fatty acid profile in eggs is very important for the development of functional foods.

Fatty acid profile of egg yolk lipids from hens fed diets rich in n-3 fatty acids

2003 ◽  
Vol 83 (2) ◽  
pp. 287-292 ◽  
Author(s):  
M.C. Milinsk ◽  
A.E. Murakami ◽  
S.T.M. Gomes ◽  
M. Matsushita ◽  
N.E. de Souza
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Egg Yolk

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

Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

1996 ◽  
Vol 1996 ◽  
pp. 155-155
Author(s):  
M S Redshaw ◽  
J Wiseman ◽  
D J A Cole ◽  
J D Wood ◽  
M Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Fatty Acids ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

Jacaranda oil administration improves serum biomarkers and bioavailability of bioactive conjugated fatty acids, and alters fatty acid profile of mice tissues

Lipids ◽  
2021 ◽  
Author(s):  
Carina P. Van Nieuwenhove ◽  
Andrea Huerto Moyano ◽  
Guido A. Van Nieuwenhove ◽  
Verónica Molina ◽  
Patricia Luna Pizarro
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Serum Biomarkers ◽  
Conjugated Fatty Acids
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