Effect of Nitrogen Fertilisation and Inoculation with Bradyrhizobium japonicum on the Fatty Acid Profile of Soybean (Glycine max (L.) Merrill) Seeds

Soybean is a valuable protein and oilseed crop ranked among the most significant of the major crops. Field experiments were carried out in 2016–2019 in South-East Poland. The influence of soybean cultivars (Aldana, Annushka), nitrogen fertilizer (0, 30, 60 kg∙ha−1 N) and inoculation with B. japonicum (control, HiStick® Soy, Nitragina) on the content of fatty acids (FA) in soybean seeds was investigated in a three-factorial experiment. This study confirms the genetic determinants of fatty acid composition in soybean seeds and their differential accumulation levels for C16:0, C16:1, C18:1n9, C18:2, C18:3, and C20:0 as well saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids. Increasing the rate from 30 to 60 kg ha−1 N did not produce the expected changes, suggesting the use of only a “starter” rate of 30 kg ha−1 N. Inoculation of soybean seeds with a strain of Bradyrhizobium japonicum (HiStick® Soy, BASF, Littlehampton, UK and Nitragina, Institute of Soil Science and Plant Cultivation–State Research Institute, Puławy, Poland) is recommended as it will cause a decrease in SFA and C16:0 acid levels. This is considered nutritionally beneficial as its contribution to total fatty acids determines the hypercholesterolemic index, and it is the third most accumulated fatty acid in soybean seeds. The interaction of cultivars and inoculation formulation on fatty acid content of soybean seeds was demonstrated. An increase in the value of C16:0 content resulted in a decrease in the accumulation of C18:1, C18:2, and C18:3 acids. The content of each decreased by almost one unit for every 1% increase in C16:0 content. The dominant effect of weather conditions on the FA profile and C18:2n6/C18:3n3 ratio was demonstrated. This suggests a need for further evaluation of the genetic progress of soybean cultivars with respect to fatty acid composition and content under varying habitat conditions.

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The influence of agro-climatic conditions on the fatty acid composition of soybeans of the northern ecotype

The Agrarian Scientific Journal ◽

10.28983/asj.y2021i8pp9-12 ◽

2021 ◽

pp. 9-12

Author(s):

Marina Evgenievna Belyshkina ◽

Tamara Petrovna Kobozeva

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Palmitic Acid ◽

Acid Composition ◽

Field Experiments ◽

Unsaturated Fatty Acids ◽

Climatic Factors ◽

World Health ◽

Soybean Seeds

In terms of biological value and quality, soy fat meets the standard of the Food and Agriculture Organization of the United Nations and the World Health Organization. The aim of the study was to identify agro-climatic factors that affect the fatty acid composition of soybean seeds of the northern ecotype and to determine the variety that most corresponds to the group of food fat quality. Field experiments were conducted in 2017–2019 in the Ryazan region at the experimental base of the Institute of Seed Production and Agricultural Technologies-a branch of the FGBNU FNAC VIM. Varieties and forms of soybeans of the northern ecotype – Light, Mageva, Okskaya and M-52-were selected as objects of research. The results of the study. The average yield of soybean seeds for three years of research was from 1.81 to 2.57 t / ha for varieties, the fat content in the seeds was 19.4–21.5 %, the total harvest was 357–548 kg/ha. The fat of soybean seeds of varieties and forms of the northern ecotype contained 11.36–11.43 % palmitic acid and significantly less oleic acid-7.43–11.27 %. While in traditional varieties, the values of these indicators were 9.75 % and 24.80 %, respectively. In conditions of sufficient moisture (2017), the predominance of saturated palmitic acid in the fatty acid composition of seeds was observed, and in dry years (2018–2019) – unsaturated fatty acids – oleic, linoleic and linolenic, their sum was 73 % in dry years, with sufficient moisture – 67 %. Better illumination of the upper tiers of plants contributed to the activation of the synthesis of unsaturated fatty acids. It was found that, according to the fatty acid composition, the Light soy variety is more close to the varieties of soy for food purposes.

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Genotyping and lipid profiling of 601 cultivated sunflower lines reveals novel genetic determinants of oil fatty acid content

10.21203/rs.3.rs-108244/v1 ◽

2020 ◽

Author(s):

Alina Chernova ◽

Rim Gubaev ◽

Anupam Singh ◽

Katrina Sherbina ◽

Svetlana Goryunova ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Acid Content ◽

Large Scale ◽

Fatty Acid Content ◽

Substantial Contribution ◽

Oilseed Crop ◽

Oil Composition

Abstract Background: Sunflower is an important oilseed crop domesticated in North America approximately 4000 years ago. During the last century, oil content in sunflower was under strong selection. Further improvement of the oil properties achieved by modulating its fatty acid composition is one of the main directions in modern oilseed crop breeding. Results: We searched for the genetic basis of fatty acid content variation by genotyping 601 inbred sunflower lines and assessing their lipid and fatty acid composition. Our genome-wide association analysis based on the genotypes of 15,483 SNPs and the concentrations of 23 fatty acids, including minor fatty acids, revealed significant genetic associations for eleven of them. Identified genomic regions included novel loci on chromosomes 3 and 14 cumulatively, explaining up to 34.5% of the total variation of docosanoic acid (22:0) in sunflower oil.Conclusions: This is the first large scale implementation of high-throughput lipidomic profiling on sunflower germplasm characterization. This study contributes to the genetic characterization of Russian collections, which made a substantial contribution to the development of a sunflower as the oilseed crop worldwide and provides new insights into the genetic control of oil composition that can be implemented in future studies.

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Genotyping and lipid profiling of 601 cultivated sunflower lines reveals novel genetic determinants of oil fatty acid content

BMC Genomics ◽

10.1186/s12864-021-07768-y ◽

2021 ◽

Vol 22 (1) ◽

Author(s):

Alina I. Chernova ◽

Rim F. Gubaev ◽

Anupam Singh ◽

Katrina Sherbina ◽

Svetlana V. Goryunova ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Acid Content ◽

Large Scale ◽

Fatty Acid Content ◽

Substantial Contribution ◽

Oilseed Crop ◽

Oil Composition

Abstract Background Sunflower is an important oilseed crop domesticated in North America approximately 4000 years ago. During the last century, oil content in sunflower was under strong selection. Further improvement of oil properties achieved by modulating its fatty acid composition is one of the main directions in modern oilseed crop breeding. Results We searched for the genetic basis of fatty acid content variation by genotyping 601 inbred sunflower lines and assessing their lipid and fatty acid composition. Our genome-wide association analysis based on the genotypes for 15,483 SNPs and the concentrations of 23 fatty acids, including minor fatty acids, revealed significant genetic associations for eleven of them. Identified genomic regions included the loci involved in rare fatty acids variation on chromosomes 3 and 14, explaining up to 34.5% of the total variation of docosanoic acid (22:0) in sunflower oil. Conclusions This is the first large scale implementation of high-throughput lipidomic profiling to sunflower germplasm characterization. This study contributes to the genetic characterization of Russian sunflower collections, which made a substantial contribution to the development of sunflower as the oilseed crop worldwide, and provides new insights into the genetic control of oil composition that can be implemented in future studies.

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Milk yield and composition of milk and blood as indicators of energy intake by Jersey cows

Australian Journal of Agricultural Research ◽

10.1071/ar9740657 ◽

1974 ◽

Vol 25 (4) ◽

pp. 657 ◽

Cited By ~ 15

Author(s):

TH Stobbs ◽

DJ Brett

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Oleic Acid ◽

Fatty Acid ◽

Energy Intake ◽

Acid Composition ◽

Milk Yield ◽

Milk Fat ◽

Fatty Acid Content ◽

Jersey Cows

Jersey cows were used in a change-over design to examine the effect of three levels of energy intake (lucerne hay at 100, 75 and 50% ad lib.) on milk yield, milk composition, fatty acid composition of milk fat, and blood metabolites (non-esterified fatty acids, glucose and total ketones) to determine which measurement was the most accurate indicator of intake of energy. Milk yields averaged 9.9, 8.7 and 7.2 kg/cow/day with relative intakes of 100, 75 and 50% of ad lib. When energy was restricted the proportion of C4–C16 fatty acids in milk fat decreased (72, 69 and 59%), while the proportion of oleic acid increased (15, 18 and 26%). These changes occurred within approximately 6 days on new energy levels. Fore milk and strippings had similar fatty acid proportions. Restriction of energy reduced the solids not fat, protein and casein contents of milk, and increased its butter fat percentage. Non-esterifred fatty acid levels in blood plasma increased with restriction of feed (348, 528 and 579 µ-equiv./l). Glucose and ketone bodies of blood averaged 58 mg/100 ml and 9.1 mg/100 mi respectively, and did not vary between treatments. It is concluded that milk production is the most sensitive indicator of the intake of digestible energy where change-over designs are used. However, when individual animal variation is not removed in the analysis, the intake of energy is most closely correlated with the fatty acid composition of milk fat (r = 0.73 and –0.74 for C4–C16 acids and oleic acid respectively). Significant correlations with the protein to fat and casein to fat ratios of milk were also measured (r = 0.64 and 0.63 respectively). There was a poor relationship between energy intake and blood composition (r = –0.25 for non-esterified fatty acid content).

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Effects of including a ruminally protected lipid supplement in the diet on the fatty acid composition of beef muscle

British Journal Of Nutrition ◽

10.1079/bjn2003933 ◽

2003 ◽

Vol 90 (3) ◽

pp. 709-716 ◽

Cited By ~ 61

Author(s):

Nigel D. Scollan ◽

Mike Enser ◽

Suresh K. Gulati ◽

Ian Richardson ◽

Jeff D. Wood

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Neutral Lipid ◽

Acid Composition ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Control Treatment ◽

Large Shift ◽

Lipid Supplement

Enhancing the polyunsaturated fatty acid (PUFA) and decreasing the saturated fatty acid content of beef is an important target in terms of improving the nutritional value of this food for the consumer. The present study examined the effects of feeding a ruminally protected lipid supplement (PLS) rich in PUFA on the fatty acid composition of longissimus thoracis muscle and associated subcutaneous adipose tissue. Animals were fed ad libitum on grass silage plus one of three concentrate treatments in which the lipid source was either Megalac (rich in palmitic acid; 16:0) or PLS (soyabean, linseed and sunflower-seed oils resulting in an 18:2n−6:18:3n−3 value of 2·4:1). Treatment 1 contained 100g Megalac/kg (Mega, control); treatment 2 (PLS1) contained 54g Megalac/kg with 500g PLS/d fed separately; treatment 3 (PLS2) contained no Megalac and 1000g PLS/d fed separately. The PLS was considered as part of the overall concentrate allocation per d in maintaining an overall forage:concentrate value of 60:40 on a DM basis. Total dietary fat was formulated to be 0·07 of DM of which 0·04 was the test oil. Total intramuscular fatty acids (mg/100g muscle) were decreased by 0·31 when feeding PLS2 compared with Mega (P<0·05). In neutral lipid, the PLS increased the proportion of 18:2n−6 and 18:3n−3 by 2·7 and 4·1 on diets PLS1 and PLS2 v. Mega, respectively. Similar responses were noted for these fatty acids in phospholipid. The amounts or proportions of 20:4n−6, 20:5n−3 or 22:6n−3 were not influenced by diet whereas the amounts and proportions of 22:4n−6 and 22:5n−3 in phospholipid were decreased with inclusion of the PLS. The amounts of the saturated fatty acids, 14:0, 16:0 and 18:0, in neutral lipid were on average 0·37 lower on treatment PLS2 compared with Mega. Feeding the PLS also decreased the proportion of 16:0 in neutral lipid. The amount of 18:1n-9 (P=0·1) and the amount and proportion of 18:1 trans (P<0·01) were lower on treatments PLS1 and PLS2 in neutral lipid and phospholipid. Conjugated linoleic acid (cis-9, trans-11) was not influenced by diet in the major storage fraction for this fatty acid, neutral lipid. The PUFA:saturated fatty acids value was increased markedly (×2·5) with inclusion of the PLS (P<0·001) while the σn−6:n−3 value increased slightly (×1·2; P=0·015). The results suggest that the protected lipid used, which was rich in PUFA, had a high degree of protection from the hydrogenating action of rumen micro-organisms. The PLS resulted in meat with a lower content of total fat, decreased saturated fatty acids and much higher 18:2n−6 and 18:3n−3. The net result was a large shift in polyunsaturated: saturated fatty acids, 0·28 v. 0·08, on feeding PLS2 compared with Mega, respectively.

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Fatty acid content in fish gastronomy

Science and Innovations ◽

10.29235/1818-9857-2020-11-73-77 ◽

2020 ◽

Vol 11 (213) ◽

pp. 73-77

Author(s):

Olga Timofeeva ◽

◽

Lyudmila Belysheva ◽

Irina Avsyankina ◽

Olga Likhoshva

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Polyunsaturated Fatty Acids ◽

Acid Composition ◽

Acid Content ◽

Fatty Acid Content ◽

Network Data ◽

Trade Network

Based on the analysis of the fatty acid composition of fish gastronomy, presented in the Minsk trade network, data on the content of saturated, monounsaturated and ω-3 and ω-6 polyunsaturated fatty acids and their ratio were obtained.

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Growth performance, carcass quality, meat quality and fatty acid composition of pigs fed diets

Canadian Journal of Animal Science ◽

10.4141/a01-092 ◽

2003 ◽

Vol 83 (1) ◽

pp. 45-52

Author(s):

T. A. Van Lunen ◽

D. Hurnik ◽

V. Jebelian

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Meat Quality ◽

Acid Composition ◽

Acid Content ◽

Fatty Acid Content ◽

Feed Consumption ◽

Carcass Quality ◽

Inclusion Rate

Two hundred gilts and 200 barrows, housed within sex in pens of 25, were randomly allotted to two replications of four dietary treatments to determine the effects of incorporating 30, 20, 10 or 0% extruded soybeans (ESB), displacing a commercial protein supplement, in barley-based grower and finisher diets for pigs. Growth, feed intake and carcass quality of the pigs, and meat quality and fatty acid composition of the pork from a random subset of the pigs on test were determined. No sex × diet interactions were observed. ESB inclusion rate had no effect on growth rate; however, per-pen feed consumption decreased numerically with increasing ESB resulting in an improvement in feed efficiency. The 30% ESB inclusion rate increased carcass fat content (P < 0.05) compared with the control, whereas lean content was unaffected. Meat colour and marbling score were similar across all treatments whereas fat and lean firmness was reduced by the 30% ESB inclusion rate (P < 0.05) compared with all other treatments. Increasing ESB in the diet altered the fatty acid content of the pork by decreasing the amount of short-chain saturated and monounsaturated fatty acids and increasing the amount of long-chain polyunsaturated fatty acids (PUFA). The results of this study indicate that ESB can be used as the sole source of supplemental protein in barley-based diets for pigs with no detrimental effects on performance and minimal negative effects on carcass and meat quality. Alteration of fatty acid content of pork from feeding ESB has both positive and negative implications for consumer acceptance by increasing PUFA content while concomitantly increasing the risk of premature oxidation. Key words: Extruded soybeans, pigs, pork, growth, fatty acids, meat quality

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Effect of double-muscling in Belgian Blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids

Animal Science ◽

10.1017/s1357729800058227 ◽

2001 ◽

Vol 73 (2) ◽

pp. 253-260 ◽

Cited By ~ 170

Author(s):

K. Raes ◽

S. de Smet ◽

D. Demeyer

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Linoleic Acid ◽

Polyunsaturated Fatty Acids ◽

Acid Composition ◽

Acid Content ◽

Fatty Acid Content ◽

Total Fatty Acid Content ◽

Total Fatty Acids

AbstractThe effect of double-muscling (DM) genotype (double-muscling, mh/mh; heterozygous, mh/+; normal, +/+) of Belgian Blue (BB) young bulls on the intramuscular fatty acid composition, in particular conjugated linoleic acid (CLA) and polyunsaturated fatty acids (PUFA) was examined in five different muscles. The relative fatty acid composition showed only minor differences between muscles within genotypes. However, the DM genotype had a large effect on both the intramuscular total fatty acid content and on the relative fatty acid composition. Across muscles, the mh/mh animals had a lower total fatty acid content compared with the +/+animals (907 v: 2656 mg/100 g muscle;P< 0·01) and a higher PUFA proportion in total fatty acids (27·5 v 11·3 g/100 g total fatty acids;P< 0001), resulting in a higher PUFA/saturated fatty acid ratio (0·55 v 0·18;P< 0·01) and a lower n-6/n-3 ratio (5·34 v. 6·17;P< 0·01). The heterozygous genotype was intermediate between the two homozygous genotypes. The relative CLA content was similar in the mh/mh and +/+ genotypes and approximated 0·4 to 0·5 g/100 g total fatty acids. From the data it is further suggested that differences in the metabolism of the n-3 and n-6 fatty acids could exist between DM genotypes.

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Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People

10.20944/preprints201806.0142.v1 ◽

2018 ◽

Author(s):

Santino Orecchio ◽

Antonella Maggio

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Palm Kernel ◽

Added Value ◽

Bakery Products ◽

Gluten Free

The aim of this study (first analytical approach) was to obtain data on the fatty acid composition of gluten-free foods (bakery products) for celiac people. The study included 35 different products (snacks, biscuits, bakery products, pasta, flours, etc.) from several manufacturers. After extraction and esterification, the fatty acid content was determined by GC-MS. The monounsaturated fatty acids (MUFAs) are the major constitutes (57%) of the fatty acids pool followed by saturated fatty acids (SFAs) (30%) and polyunsaturated fatty acid (13%). Only fifteen, of the thirty-five gluten free samples analyzed, provide adequate energy intake, while in eleven samples, saturated fatty acids take more energy than that recommended by EFSA. It has emerged that local producers generally use the finest raw materials (olive oil, etc.) compared to the industries which, as has been pointed out, in many cases use palm and palm kernel oils although gluten free commercial products are high added value foods, expensive and intended for a particularly sensitive public.

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Seasonal differences in fatty acid content of white brine cheese offered at the Bulgarian market

BULGARIAN JOURNAL OF VETERINARY MEDICINE ◽

10.15547/bjvm.2062 ◽

2019 ◽

Vol 22 (1) ◽

pp. 105-113

Author(s):

G. Kalinova ◽

Zh. Dimitrov ◽

H. Daskalov ◽

D. Mladenova ◽

P. Mechkarova

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Scientific Information ◽

Cow Milk ◽

Official Control

The present study provides scientific information for fatty acid composition of white brine cheese from cow milk, produced from all regions of Bulgaria, across seasons for the period 2012–2016. A total of 670 samples produced from different manufacturers and collected from supermarkets by Official control of Bulgarian Food Safety Agency (BFSA) were examined. Fatty acid composition was determined by gas chromatography. The milk fat purity of 18 samples was established through gas chromatographic analysis of triglycerides. Seasonal variations were observed in fatty acid composition of white brine cheese. The seasonal changes in the concentration of lauric, myristic, palmitic, stearic, oleic and α-linolenic acids have largely contributed to the variation of fatty acid composition of cheese. Saturated fatty acids (SFAs) were in the range 68.39–71.53% of total FAs and the proportion of unsaturated fatty acids (UFA) was 28.44–31.61% of total FAs. Fourty-five out of examined samples have exhibited different fatty acid profile than that established in the present study for cow milk cheese. The determined SFAs were 44.7–57.5% and UFA varied from 42.5% to 55.3%. The fatty acids with short chain (C4:0 ÷ C10:0) were not detected or in traces, lauric and myristic acids were in small amounts, while palmitic and oleic acids predominated in the fatty acid composition of cheese analogues.

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