scholarly journals Lipid Fraction Properties of Homemade Raw Cat Foods and Selected Commercial Cat Foods

2021 ◽  
Vol 11 (22) ◽  
pp. 10905
Author(s):  
Agnieszka Górska ◽  
Diana Mańko-Jurkowska ◽  
Joanna Bryś ◽  
Agata Górska
Keyword(s):  
Oxidative Stability ◽  
Essential Fatty Acids ◽  
Lipid Fraction ◽  
Omega 3 ◽  
Scanning Calorimetry ◽  
Fa Composition ◽  
Omega 6 ◽  
High Level ◽  
Prepared Food

The purpose of the present study was to characterize lipid fraction extracted from five self-prepared and seven commercial cat foods using gas chromatography (GC) and pressurized differential scanning calorimetry (PDSC) techniques. Self-prepared food recipes were composed using BARFny kalkulator, software dedicated for balancing cat diets, and prepared on the basis of fresh raw meat and offal. Extracted fat fractions were compared qualitatively and quantitatively with literature data for the fat of whole prey items to check the main assumptions of the software used. The fatty acid (FA) composition and distribution were determined using GC. The PDSC method was used for the determination of the oxidative stability of extracted fats. The obtained results indicate that self-prepared cat foods contained a high level of essential fatty acids (EFA) but low oxidative stability, especially for those with significant amounts of polyunsaturated FA. The FA profile and oxidative stability were examined for four dry and three wet commercial cat foods. It was found that their omega-6 to omega-3 ratio was beneficial reaching 5.3:1 to 10.1:1, despite the low amount of EFA. The longer induction time was determined for fats extracted from commercial cat foods than for self-prepared ones, which indicate their higher oxidative stability.

The Use of Crude Fish Oil (CFO) in Vannamei Shrimp (Litopenaeus vannamei) Feed on EPA and DHA Contents

2020 ◽  
Vol 9 (3) ◽  
pp. 232
Author(s):  
Januar Hadi Prasetyo ◽  
Agustono Agustono ◽  
Widya Paramitha Lokapirnasari
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Essential Fatty Acids ◽  
Penaeid Shrimp ◽  
The Body ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Epa And Dha ◽  
Randomized Design ◽  
Omega 6

Omega-3 fatty acids (Alpha-linolenic acid) and omega-6 fatty acids (Linoleic acid) are a group of essential fatty acids. Essential fatty acids are fatty acids that cannot be synthesized by the body so that must be supplied from the diet. One of the sources of essential fatty acids is derived from fish oil. This study aims to determine the effect of Crude Fish Oil (CFO) in the feed to EPA and DHA content in penaeid shrimp meat. The research method used was a completely randomized design. The treatments used are the varying content of Crude Fish Oil (CFO), which are P0 (0%), P1 (2%), P2 (4%), P3 (6%), and P4 (8%). The results of the study showed significant differences (p <0.05) on the content of EPA and DHA in penaeid shrimp meat. The highest content of EPA and DHA found in P4 treatment (8%) and the lowest at P0 treatment (0%). The use of CFO in penaeid shrimp feed need further study related to the growth of shrimps and prawns reproductive cycle to increase the productivity of penaeid shrimp. CFO on feed should be used at a dose of 6%.

scholarly journals Evaluation of Culture Conditions to Obtain Fatty Acids from Saline Microalgae Species:Dunaliella salina,Sinecosyfissp., andChroomonassp.

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
D. A. Castilla Casadiego ◽  
A. R. Albis Arrieta ◽  
E. R. Angulo Mercado ◽  
S. J. Cervera Cahuana ◽  
K. S. Baquero Noriega ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dunaliella Salina ◽  
Sea Water ◽  
Culture Media ◽  
Essential Fatty Acids ◽  
Eicosenoic Acid ◽  
Omega 3 ◽  
Alternative Source ◽  
Algae Biomass ◽  
Omega 6

The use of the saline microalgae,Dunaliella salina, Sinecosyfissp., andChroomonassp., was explored as an alternative source for the production of fatty acids using fertilizer and glycerol as culture media. The nutrient medium used contained “Nutrifoliar,” a commercial fertilizer, and/or glycerol, in natural sea water. The microalgae were placed in cultures with different conditions. The parameters that favored the largest production of fatty acids were 24 hours of agitation and illumination, 1620 L/day of air supply, 2.25 L of air/min, and a temperature of 32°C using “Nutrifoliar” as the culture media. Results indicated that, from 3 g of microalgae in wet base ofChroomonassp., 54.43 mg of oil was produced. The chromatographic characterization of oil obtained revealed the presence of essential fatty acids such as 9,12,15-octadecatrienoic acid (omega-3) and 4,7,10-hexadecatrienoic acid (omega-6) from the speciesDunaliella salina.On the other hand, 9,12-octadecadienoic acid (omega-6) and cis-11-eicosenoic acid (omega-9) were identified from the speciesChroomonassp. The temperature variations played an important role in the velocity of growth or the production of the algae biomass, the amount of oil, and the ability to produce fatty acids.

scholarly journals Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin

2016 ◽  
Vol 12 ◽  
pp. 179-191 ◽  
Author(s):  
Daniel I Hădărugă ◽  
Mustafa Ünlüsayin ◽  
Alexandra T Gruia ◽  
Cristina Birău (Mitroi) ◽  
Gerlinde Rusu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Atlantic Salmon ◽  
Oxidative Stability ◽  
Salmo Salar ◽  
Saturated Fatty Acids ◽  
Water Mixture ◽  
Omega 3 ◽  
Scanning Calorimetry ◽  
Thermal And Oxidative Stability ◽  
First Time

The thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) as well as its β-cyclodextrin (β-CD) complexation ability has been verified for the first time. The main omega-3 fatty acids, EPA and DHA, were significantly degraded, even at 50 °C. Their relative concentrations decrease from 6.1% for EPA and 4.1% for DHA to 1.7% and 1.5% after degradation at 150 °C, respectively. On the other hand, the relative concentrations of monounsaturated and saturated fatty acids remained constant or slightly increased by a few percent after degradation (e.g., from 10.7% to 12.9% for palmitic acid). Co-crystallization of ASO with β-CD at a host–guest ratio of 1:1 and 3:1 from an ethanol–water mixture and kneading methods has been used for the preparation of β-CD/ASO complexes. The analysis of the complexes by thermogravimetry, differential scanning calorimetry (DSC), and Karl Fischer titration (KFT) as well as the decrease of the “strongly-retained” water content confirm the formation of the inclusion compound. Furthermore, the DSC parameters correlate well with the KFT kinetic data for β-CD/ASO complexes.

scholarly journals Fatty Acid Profile of Captive Barb Fish (Barbonymus balleroides)

2020 ◽  
Vol 19 ◽  
pp. 00016
Author(s):  
Syahfitri Anita ◽  
Haryono Haryono ◽  
Gema Wahyudewantoro
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Natural Habitat ◽  
Omega 3 ◽  
Farmed Fish ◽  
Unsaturated Fat ◽  
Fa Composition ◽  
Omega 6 ◽  
Nutrition Source

Barbonymus balleroides or barb fish is a freshwater fish that threaten by overexploitation and overfishing in their natural habitat. Our continuous investigation showed that fat content of barb fish that has been maintained in our pond facility for more than 1 year was decreasing. Since fatty acid (FA) is important property for farmed fish therefore it is essential to evaluate fatty acid profile of flesh and byproduct of captive Barb Fish. Captive fishes were originated from two different locations, Serayu River, Banjarnegara and Cipunagara River, Cianjur. FA composition of flesh and byproduct of fishes were analyzed using Gas Chromatography. Result showed that both flesh and byproduct of both origin contained good quality of FA particularly omega 3 and omega 6 and other beneficial unsaturated fat, omega 9. However captive barb fish showed lower FA composition than wild barb fish that could be influenced by its feed and other environmental parameter. The high composition of FA in barb fish byproduct indicated its potency to be utilized further for nutrition source. This study showed the needed to make further improvement in barb fish cultivation so that it could produces high quality farmed fish.

STUDY OF IWASHI SARDINE LIPIDS IN THE SCOPE OF POPULATION NUTRITION OPTIMIZATION

Fisheries ◽  
2020 ◽  
Vol 2020 (5) ◽  
pp. 101-106
Author(s):  
Elena Chupikova ◽  
Konstantin Pavel ◽  
Svetlana Tkachenko
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Cold Storage ◽  
Human Body ◽  
Essential Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The article analyzes the fatty acid composition of the frozen iwashi lipids of different shelf lives. It is established that the total amount of essential fatty acids omega-3 and omega-6 in iwashi’s fat reaches almost 90% of all polyunsaturated fatty acids and remains practically unchanged for 12 months of fish cold storage. It is shown that products from iwashi contain a significant amount of essential fatty acids, indispensable for the human body, which can be used to optimize the population nutrition and satisfy the physiological needs in eicosopentaenoic and docosahexaenoic fatty acids.

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