scholarly journals Carcass Composition, Meat Quality, Calpain Activity, Fatty Acid Composition and Ribonucleotide Content in Southern Thai Native Goats and Three-Way Crossbred Goats

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1323
Author(s):  
Chanporn Chaosap ◽  
Nantana Chauychuwong ◽  
Ratchasak Chauychuwong ◽  
Chatchai Sriprem ◽  
Panneepa Sivapirunthep ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Carcass Composition ◽  
Calpain Activity ◽  
Significant Difference

Carcass composition, meat quality, calpain activity, fatty acid composition, and ribonucleotide content were examined and compared between male Southern Thai native goats (NG, n = 10) and three-way crossbred goats (CG, 50% Boer × 25% Saanen × 25% Southern Thai native, n = 10). All animals were fed 1.5% body weight of concentrate (16% protein and 70% total digestible nutrients) and fresh Napier grass for 4 months. At the end of raising period, the final weight between the two genotypes was not significantly different. The percentage of carcass, bone, and fat of CG were higher than those of NG. NG presented lower shear force values, insoluble and total collagen content but higher collagen solubility and calpain-1 activity at 24 h postmortem. Additionally, NG meat was high in monounsaturated fatty acids but low in saturated fatty acids. However, the amount of ribonucleotide was no significant difference between two genotypes.

Genetic variation in fatty acid composition of subcutaneous fat in cattle

2013 ◽  
Vol 53 (2) ◽  
pp. 129 ◽  
Author(s):  
M. J. Kelly ◽  
R. K. Tume ◽  
S. Newman ◽  
J. M. Thompson
Keyword(s):  
Fatty Acids ◽  
Genetic Variation ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Genetic Correlations ◽  
Subcutaneous Fat ◽  
Monounsaturated Fatty Acids ◽  
Selection For

Genetic parameters were estimated for fatty acid composition of subcutaneous beef fat of 1573 animals which were the progeny of 157 sires across seven breeds grown out on pasture and then finished on either grain or grass in northern New South Wales or in central Queensland. There was genetic variation in individual fatty acids with estimates of heritability for the proportions of C14 : 0, C14 : 1c9, C16 : 0, C16 : 1c9, C18 : 0 and C18 : 1c9 fatty acids in subcutaneous beef fat of the order of 0.4 or above. Also substantial correlations between some fatty acids were observed. Genetic correlations between fatty acids and fat depth at the P8 site suggested that much of the genetic variation in fatty acid composition was related to changes in fatness. Selection for decreased fatness resulted in decreased proportions of C18 : 1c9 with concomitant increases in C18 : 0, C14 : 0 and C16 : 0. This suggested that selection for decreased fatness at a given weight will result in a decrease in the proportions of monounsaturated fatty acids in the subcutaneous fat in the carcass with a corresponding increase in the proportions of saturated fatty acids.

scholarly journals Composition of human adipose tissue from deep and subcutaneous sites

1971 ◽  
Vol 25 (3) ◽  
pp. 377-380 ◽  
Author(s):  
C. G. D. BROOK
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Elective Surgery ◽  
Saturated Fatty Acids ◽  
Human Adipose Tissue ◽  
Monounsaturated Fatty Acids ◽  
Gas Liquid Chromatography

1. Adipose tissue was obtained simultaneously from subcutaneous and deep sites in children undergoing elective surgery, and from different subcutaneous sites in adults. The lipid content and fatty acid composition were measured using gas-liquid chromatography and the number of cells counted after fixation in osmium tetroxide. The mean amount of lipid per cell was used as a measure of the size of the cells.2. Cells from deep sites in children were significantly smaller (P > 0.001) than those from subcutaneous sites in the same individual. Cells from different subcutaneous sites were of similar size.3. The fatty acid composition of the lipids was similar in tissue taken from the abdominal wall and from deep sites.4. The fatty acid composition of adipose tissue from the lower leg showed an increase in the monounsaturated fatty acids and a decrease in the saturated fatty acids compared with the fatty acid composition of tissue from other subcutaneous sites.

scholarly journals Influence of savory essential oil on the fatty acids composition in the brain and liver with age increasing of akr line mice

2011 ◽  
Vol 57 (6) ◽  
pp. 604-614 ◽  
Author(s):  
T.A. Misharina ◽  
E.B. Burlakova ◽  
L.D. Fatkullina ◽  
M.B. Terenina ◽  
N.I. Krikunova ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Essential Oil ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Age Related

Age-related alterations of fatty acid composition in liver and brain of AKR mice was investigated. The effect of savory essential oil (Satureja hortensis L.), added with drinking water on fatty acid composition in these organs and the processes of lipid peroxidation in erythrocytes were estimated. It was found that during aging the percentage of saturated fatty acids and polyunsaturated fatty acids decreased while monounsaturated fatty acids increased. The development of leukemia was accompanied by the increase of saturated and polyunsaturated fatty acids percentage and a decrease of monounsaturated fatty acids amount. In the liver aging caused the increase in the percentage of saturated fatty acids, the decrease of monounsaturated fatty acids, while the amount of polyunsaturated fatty acids was not changed. Leukemia (after 8 month) was accompanied by the increase of percentage of monounsaturated fatty acids and the decrease in the amount of oleinic and docosohexaenic acids. The intake of savory essential oil was accompanied by intensification of polyunsaturated fatty acids synthesis in mice liver and reduction of lipid peroxidation products content.

scholarly journals First seasonal investigation of the fatty acid composition in three organs of the Tunisian bivalve Mactra stultorum

2019 ◽  
Vol 70 (1) ◽  
pp. 291 ◽  
Author(s):  
I. Chetoui ◽  
I. Rabeh ◽  
S. Bejaoui ◽  
K. Telahigue ◽  
F. Ghribi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Dry Matter ◽  
Saturated Fatty Acids ◽  
Maximum Level ◽  
Monounsaturated Fatty Acids ◽  
Adductor Muscle ◽  
Adductor Muscles

This study reveals information for the first time about the total lipid (TL) content and fatty acid composition (FA) of Mactra stultorum (M. corallina). Three edible organs (foot, mantle and adductor muscle) were the subjects of this research in order to determine the most favorable periods for their consumption in relation to seasonal variability. The results showed lower lipid content in the adductor muscles in summer (12.73 ± 2.55 mg/g dry matter); while a higher content was observed in winter (28.97 ± 3.50 mg/g dry matter). However, similar lipid contents were observed in the mantle and foot tissues among the seasons. The fatty acid composition of Mactra stultorum adductor muscles, mantle and foot was dominated by saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA). Palmitic acid (16:0) was the major saturated fatty acid (SFA) and reached higher levels during summer in the foot (26%), mantle (21%) and adductor muscles (25%). Among PUFA, eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) showed significant variation among seasons with high levels recorded during winter and spring. Monounsaturated fatty acids (MUFA) did not show any remarkable variation among seasons for the three studied tissues. Seasonal changes in fatty acids were observed for all samples, reaching a maximum level in winter or spring.

scholarly journals FATTY ACID COMPOSITION OF THE FRUITS OF SYZYGIUM ZEYLANICUM (L.) DC. VAR. ZEYLANICUM

2017 ◽  
pp. 155-157
Author(s):  
Devi R. C. Bhanu ◽  
K. K. Sabu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Total Fatty Acids

Objective: Wild indigenous fruits are believed to be extremely nutritious, contributing a great deal to the general health of the tribal and rural population. To validate this claim, systematic studies are required to estimate their nutritional composition. The objective of the study was to analyze the fatty acid composition of Syzygium zeylanicum (L.) DC. var. zeylanicum.Methods: The fatty acid composition of S. zeylanicum var. zeylanicum fruits were analysed by GC-MS/MS.Results: The major fatty acids were cis-oleic acid (43.47±0.62 %) and linoleic acid (31.14±0.35%). Total monounsaturated fatty acids in the sample was 44.21%. Omega-6, omega-7 and omega-9 fatty acids were detected. The polyunsaturated fatty acids in thefruits were linoleic acid (31.14±0.35 %) and arachidonic acid (0.15±0.22 %), whereas 24.51 % of the total fatty acids were saturated. The ratio of unsaturated to saturated fatty acids was approximately 3:1. The order of abundance of fatty acids, in some of the healthiest oils, viz. olive, canola, peanut oils is, Oleic acid>Linoleic acid>Palmitic acid>Stearic acid and the same order was observed in the present study.Conclusion: Fruits of S. zeylanicum var. zeylanicum too shows a healthy balance between unsaturated and saturated fats. 

PSXIV-17 Meat quality and fatty acid composition of lambs reared under thermal stress in grazing conditions and slaughtered at two body weights

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 493-494
Author(s):  
Abner A Rodriguez ◽  
Aixa Rivera ◽  
Susan K Duckett ◽  
Alana Bayne
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Live Weight ◽  
Longissimus Dorsi ◽  
Slaughter Weight

Abstract Interest in meat quality and its fatty acid composition stems mainly from the need to find ways to produce healthier meat. In Puerto Rico, no documented information is available on the nutritional profile in the meat of lambs raised under local conditions (crossbred animals raised in heat stress and grazing naturalized pastures, NP). The quality of meat and fatty acid composition was evaluated, of 12 lambs grazed NP > 8h, tropical grass hay and water ad libitum, 150g of concentrate (12% CP), and mineral blocks. Six animals were slaughtered at two live weight of 22 (SW1) or 35 (SW2) kg to determine the meat quality given by pH, color, nutrient content, and the fatty acid composition in the Longissimus dorsi muscle. The data was analyzed using a completely randomized design with two treatments and six repetitions. SW1 and SW2 had similar pH (5.57 vs. 5.73), but lambs at SW1 displayed lower (P < 0.01) a* value than those slaughtered at SW2 (11.18 vs 13.57), but L* (38.91 vs 37.56) and b* (10.72 vs 10.67) values were similar. On both slaughter weight moisture (75.63 vs 74.51), ash (4.10 vs 3.34), crude protein (24.36 vs 25.12), and crude fat (2.30 vs 2.01) percentage of the meat was similar. The total lipid content (0.953 vs 2.25), saturated fatty acids (34.68 vs 42.98), and monounsaturated fatty acid (28.36 vs 37.28) of lambs at SW1 was lower than those at SW2, but n-6 and n-3 polyunsaturated fatty acids (18.74 vs 8.57and 6.61 vs 2.88, respectively) were higher (P < 0.05). The n-6/n-3 ratio was similar for both SW groups (2.84 vs 2.96). Differences in individual fatty acid content due to the slaughter weight were observed. In conclusion, the meat quality and the fatty acid composition of the Longissimus dorsi were affected by slaughter weight of lambs grazing naturalized pastures.

scholarly journals Spices in the Apiaceae Family Represent the Healthiest Fatty Acid Profile: A Systematic Comparison of 34 Widely Used Spices and Herbs

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 854
Author(s):  
Ramesh Kumar Saini ◽  
Awraris Derbie Assefa ◽  
Young-Soo Keum
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Petroselinic Acid ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Atherogenic Index ◽  
Bioactive Metabolites

Spices and herbs are well-known for being rich in healthy bioactive metabolites. In recent years, interest in the fatty acid composition of different foods has greatly increased. Thus, the present study was designed to characterize the fatty acid composition of 34 widely used spices and herbs. Utilizing gas chromatography (GC) flame ionization detection (FID) and GC mass spectrometry (MS), we identified and quantified 18 fatty acids. This showed a significant variation among the studied spices and herbs. In general, oleic and linoleic acid dominate in seed spices, whereas palmitic, stearic, oleic, linoleic, and α-linolenic acids are the major constituents of herbs. Among the studied spices and herbs, the ratio of n−6/n−3 polyunsaturated fatty acids (PUFAs) was recorded to be in the range of 0.36 (oregano) to 85.99 (cumin), whereas the ratio of PUFAs/saturated fatty acids (SFAs) ranged from 0.17 (nutmeg) to 4.90 (cumin). Cumin, coriander, fennel, and dill seeds represent the healthiest fatty acid profile, based upon fat quality indices such as the ratio of hypocholesterolemic/hypercholesterolemic (h/H) fatty acids, the atherogenic index (AI), and the thrombogenic index (TI). All these seed spices belong to the Apiaceae family of plants, which are an exceptionally rich source of monounsaturated fatty acids (MUFAs) in the form of petroselinic acid (C18:1n12), with a very small amount of SFAs.

scholarly journals Fatty acid composition in trochophores of mussel Mytilus galloprovincialis grown under contamination with polychlorinated biphenyls

2020 ◽  
Vol 5 (2) ◽  
pp. 38-49
Author(s):  
L. L. Kapranova ◽  
L. V. Malakhova ◽  
M. V. Nekhoroshev ◽  
V. V. Lobko ◽  
V. I. Ryabushko
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Environmental Pollution ◽  
Acid Composition ◽  
Mytilus Galloprovincialis ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Total Fraction

Status of Mytilus galloprovincialis populations in the natural habitat is known to directly depend on development of Black Sea mussel at all its stages, including initial stages of larval ontogenesis, which are very sensitive to environmental pollution. Organic pollutants adversely affect mussel larvae by inhibiting their growth and development. Patterns of mussel reproduction are well studied, which makes it possible to obtain larvae from artificially fertilized eggs of this mollusc species in controlled laboratory conditions. In this work, the fatty acid composition of M. galloprovincialis larvae at the trochophore stage on the 3rd day in the control experiment and under artificial contamination with polychlorinated biphenyls (PCBs) in different concentrations is studied for the first time. The fatty acid composition of total lipids in the biomass of larvae obtained on the 3rd day of the experiment was studied by means of gas chromatography – mass spectrometry. Totally, 14 fatty acids were identified in the samples; 59 % of them were saturated fatty acids, 24 % were monounsaturated fatty acids, and 17 % were polyunsaturated fatty acids. Statistical analysis was performed using Statistical Toolbox of MATLAB software (version 8.2). The totals of monounsaturated and polyunsaturated fatty acids significantly differed in lipids of M. galloprovincialis trochophores in the experiment with different PCB concentrations. The totals of saturated fatty acids did not significantly differ. The major saturated fatty acids in all mussel trochophores studied were palmitic (C16:0) and stearic (C18:0) acids. Their concentration did not significantly change under the exposure to PCBs. The main monounsaturated fatty acids were oleic (C18:1ω9), palmitoleic (C16:1ω7), and vaccenic (C18:1ω7) acids. The fraction of monounsaturated fatty acids was twice as low when exposed to the PCB concentrations 0.1 and 1.0 μg·L−1. However, when the PCB concentration was 10 μg·L−1, the total of these acids did not differ from the control. Among polyunsaturated fatty acids having biological essentiality, it was possible to identify arachidonic (C20:4ω6), eicosapentaenoic (C20:5ω3), and docosahexaenoic (C22:6ω3) acids. The total fraction of omega-3 and omega-6 acids in mussel larvae in the control did not exceed 12.8 %. With an increase of the PCB concentration in the growth medium 0.1 to 1.0 μg·L−1, the fraction of polyunsaturated fatty acids increased 2.5-fold. At the PCB concentration 10 μg·L−1 and in the sample with pure acetone added, the total fraction of polyunsaturated fatty acids was comparable with that in the control. The results of the study indicate that fatty acid response is the highest when the medium is exposed to the PCB concentrations ranging 0.1 to 1.0 μg·L−1. At the PCB concentrations equal to 10 μg·L−1 or higher, biochemical processes in larvae seem to slow down. The results of this study will contribute to a better understanding of biochemical rearrangements that allow molluscs at larval developmental stages to adapt to environmental pollution with organic xenobiotics.

scholarly journals Fatty acid composition of three small indigenous fishes of Bangladesh

2015 ◽  
Vol 43 (1) ◽  
pp. 85-93
Author(s):  
Tonima Mustafa ◽  
M Niamul Naser ◽  
Sabrina Murshed ◽  
Zeba Farhana ◽  
Mushfida Akter ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Good Source ◽  
Regular Consumption ◽  
Total Fat ◽  
Indigenous Fishes

The total fat and fatty acid composition of three commonly consumed small indigenous fish species of Bangladesh, Mola, Amblypharyngodon mola, Jat puti, Puntius sophore and Shar puti, Systomus sarana. Twenty-one types of fatty acids were identified from the extracted oil of these fishes. C16:0 and C18:0 were the predominant saturated fatty acids (SFA), C16:1 ?7 and C18:1 ?9 the main monounsaturated fatty acids (MUFA), while C22:6:4 ?3 (DHA), C20:5 ?3 (EPA) were the main PUFAs. The total ?3 was between 4.28% to17.86% and the total ?6 was between 4.08% to 23.12%. The ?3/ ?6 ratio was between to 0.35% to 1.50%. It is evident from this study that A. mola, P. sophore and S. Sarana are good source of ?3 and ?6 PUFA and their regular consumption will contribute to better health.Bangladesh J. Zool. 43(1): 85-93, 2015

scholarly journals A comparison of the fatty acid composition of triacylglycerols in adipose tissue from Limousin and Jersey cattle

1997 ◽  
Vol 48 (5) ◽  
pp. 715 ◽  
Author(s):  
A. E. O. Malau-Aduli ◽  
B. D. Siebert ◽  
C. D. K. Bottema ◽  
W. S. Pitchford
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Activity Index ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Δ9 Desaturase ◽  
Breed Differences ◽  
Jersey Cows

The fatty acid composition of the triacylglycerol fraction of shoulder fat from Limousin and Jersey yearling heifers, yearling steers, and non-lactating cows was investigated. Significant breed differences in the degree of fatty acid saturation were apparent between Jersey and Limousin cows, but were not observed in the yearlings. Jersey cows had less saturated fatty acids than the Limousin. Jersey cows showed an increased percentage of monounsaturated fatty acids compared with the Jersey yearlings. In contrast, the level of monounsaturated fatty acids in the Limousin cows was the same as in the Limousin yearlings. The calculated indices of enzyme activities also differed between the breeds. Jersey cows had higher indices of Δ9-desaturase and elongase activities than Limousin. This was also reflected by differences in the ratios of total unsaturated and polyunsaturated to saturated fatty acids. Breed differences were also observed in the triacylglycerol fatty acid chain length. In this case, however, yearlings showed significant breed differences that were not detected in the cows. Limousin yearlings had more long chain fatty acids (C16 and C18) than the Jersey yearlings. Limousin yearlings also had a higher elongase activity index than their Jersey counterparts. Thus, breed and age affect the fatty acid composition in these cattle.

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