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 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

Fatty Acid Composition of Cocoa Butter Oil by Urea Fractionation and Programmed Temperature Gas Chromatography

1969 ◽  
Vol 52 (4) ◽  
pp. 685-688
Author(s):  
John L Iverson ◽  
P G Harrill ◽  
Robert W Weik
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Cocoa Butter ◽  
Chain Length ◽  
Butter Oil ◽  
Urea Fractionation ◽  
Fractionation Procedure ◽  
Long Chain

Abstract This proposed urea fractionation procedure concentrates esters with similar GLC retention times in separate fractions. GLC peaks of esters present in cocoa butter oil in trace amounts (0.001–0.1%), which are normally hidden under major peaks, can then be detected. By modified programmed temperature GLC techniques, it is possible to detect the short and long chain length fatty acids present in cocoa butter oil. The odd and even chain length saturated acids from C10 to C28, mono-unsaturates C16 to C24, branched acids C16 to C24, and linoleic and linolenic acids were detected.

scholarly journals Fatty acid profiles, cholesterol composition, and nutritional quality indices of 37 commonly consumed local foods in Kuwait in relation to cardiovascular health

2020 ◽  
Author(s):  
Hanan A. Al-Amiri ◽  
Nisar Ahmed ◽  
Tahani Al-Sharrah
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Fatty Acid Profile ◽  
Polyunsaturated Fatty Acid ◽  
Nutritional Quality ◽  
Cardiovascular Health ◽  
Health Programs ◽  
Acid Ratio

AbstractDietary fatty acids and cholesterol content are proved, by many research studies, to be associated with various health conditions, including cardiovascular health. Knowledge of the composition of these nutrients in food is essential for proper planning of health programs. The present study aimed at assessing the fatty acid profile, fatty acid nutritional quality, and cholesterol composition of 37 foods commonly consumed in the State of Kuwait and the potential impact of these foods on cardiovascular risk. Fatty acid profile was determined by gas chromatography-flame ionization detector into four types: saturated, monounsaturated, polyunsaturated, and trans fatty acids. Nutritional quality was calculated using the atherogenic index, thrombogenic index, hypocholesterolemic/hypercholesterolemic fatty acid ratio, polyunsaturated fatty acid/ saturated fatty acid ratio, and n-3/n-6 fatty acids ratio. Determination of cholesterol was performed by gas chromatography. Saturated fatty acid levels ranged from 0.01–21.83, monounsaturated fatty acids 0.01–25.51, and 0.013–22.87 g/100 g edible portion of food. The predominant fatty acids identified in all studied foods were C18:2c (n-3), C16:0, and C18:1c, with values 0.45–56.52, 10.12–44.90, and 16.99–42.56% of total fatty acids, respectively. The trans fatty acid content was low in all foods. Cholesterol levels varied between traces (<0.05) and 454.79 mg/100 g edible portions of food. Results show that seafood, rice-based, seed-based, and vegetable-based foods had better nutritional quality in terms of the fatty acids content, as indicated by the polyunsaturated fatty acid/saturated fatty acid and n-3/n-6 ratios, low thrombogenicity indices, and high hypocholesterolemic/hypercholesterolemic fatty acid ratios. Cholesterol and fatty acid data obtained in the present study will be of special interest for many studies, including nutrition-related health research, and will help policymakers in proper strategies for health programs.

scholarly journals Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons

Animals ◽  
2022 ◽  
Vol 12 (2) ◽  
pp. 198
Author(s):  
Beata Paszczyk ◽  
Magdalena Polak-Śliwińska ◽  
Anna E. Zielak-Steciwko
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Fatty Acid Profile ◽  
Lower Content ◽  
Quality Indices ◽  
Trans Isomers ◽  
Lipid Quality ◽  
Different Seasons

The aim of the study was to compare and demonstrate whether commercial rennet ripening cheeses available on the market in summer and winter differ in their chemical composition, fatty acid profile, content of cis9trans11 C18:2 (CLA) acid and other trans isomers of C18:1 and C18:2 acid and whether they are characterized by different values of lipid quality assessment indices. The experimental material consisted of rennet ripening of cheeses produced from cow’s milk available in the Polish market. The first batch contained cheeses produced in winter and purchased from the market between May and June. The second batch contained cheeses produced in summer and purchased between November and December. Chemical composition was analyzed by FoodScan apparatus. The gas chromatography (GC) method was used to determine the content of fatty acids. Results obtained in the presented study indicate that the chemical composition, content of fatty acids trans isomers, and lipid quality indices varied between summer and winter cheeses. The summer cheeses were richer sources of MUFA and PUFA compared to winter cheeses. Summer cheeses were also characterized by lower content of SFA, higher content n-3, lower n-6/n-3 ratio, and higher content of DFA. Higher contents of CLA and trans C18:1 and C18:2 were found in summer cheeses.

Sign in / Sign up

Export Citation Format

Share Document