scholarly journals Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4140
Author(s):  
Marina Krvavica ◽  
Dario Lasić ◽  
Jasenka Gajdoš Kljusurić ◽  
Jelena Đugum ◽  
Špiro Janović ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Chemical Properties ◽  
Chemical Characteristics ◽  
Fatty Acid Profiles ◽  
Chemical Parameters ◽  
Large White ◽  
Lipid Stability ◽  
The Right ◽  
Fatty Acid Compositions

Chemical characteristics of raw and processed Istarski pršut (PDO) produced from two different pig genotypes were studied with special emphasis on amino and fatty acid composition and factors of lipid stability. Raw hams of Large White (LW)xLandrace (L), and (LWxL)xDuroc (D) pig genotypes were used in the study (20 hams of each genotype). All left raw hams from each carcass were processed in accordance with the PDO specification of Istarski pršut, and other half (the right ones) of LWxL)xD genotype were used for analyses of raw hams (fresh muscles). Istarski pršut was evaluated on the basis of the chemical parameters of the raw and matured lean ham. The process of dry curing significantly influenced the chemical properties of Istarski pršut. Despite the higher content of intramuscular fat and polyunsaturated fatty acids, the fat of (LWxL)xD ham was much more resistant to hydrolysis and oxidation, suggesting that fatty acid profile and other factors, also play a significant role. Significant differences between pig genotypes in the amino acid and fatty acid profiles were found. The analyzed Istarski pršut may be distinguished by prints of multivariate chemometric statistical analysis, based on their amino acid and fatty acid compositions.

scholarly journals Protein, amino acid and fatty acid profiles of two edible crabs of Lagos coast,Nigeria

2019 ◽  
Vol 17 (3) ◽  
pp. 396-401
Author(s):  
Rasheed Olatunji Moruf ◽  
Aderonke Omolara Lawal-Are
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Crude Protein ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Fatty Acid Profiles ◽  
Protein Amino Acid ◽  
Fatty Acid Compositions

Edible crabs constitute one of the major sources of nutritious food for human nutrition. The study was aimed to examine the protein, amino acid and fatty acid compositions of two edible crabs (Callinectes amnicola and Portunus validus) of Lagos coast, Nigeria. Samples were obtained from the water body, transported in crushed iced insulated containers and analyzed in the laboratory using standard methods. Crude protein varied from 55 - 68.92% (C. amnicola) and 51.9 - 67.51% (P. validus) on dry matter basis. Leucine (8.63 - 9.73g/100 g crude protein) and glutamic acid (12.71 - 16.19g/100 g crude protein) were the highest concentrated essential and non-essential amino acids, respectively. The coefficient of variation of the amino acid values indicated that C. amnicola has more variations, relative to its mean. The most concentrated saturated fatty acid was palmitic acid in the samples with significantly different (P <0.05) values of 14.32±1.05% (C. amnicola) and 24.52±0.00% (P. validus). With the exception of lauric, arachidic and lignoceric, all saturated fatty acids were more concentrated in P. validus than in C. amnicola. Oleic acid among the monounsaturated fatty acids occupied the highest position in C. amnicola (17.6233±0.04%) and in P. validus (12.4682±0.25%); whereas timnodenic acid was the most concentrated among the polyunsaturated fatty acids, with values of 23.9744±0.48 % (C. amnicola) and 15.7234±0.25 % (P. validus). Both species have reasonable levels of dietary protein and lipid quality. J Bangladesh Agril Univ 17(3): 396–401, 2019

scholarly journals Evaluation of Chemical Properties, Amino Acid Contents and Fatty Acid Compositions of Sesame Seed Provided from Different Locations

2020 ◽  
Vol 69 (8) ◽  
pp. 795-800
Author(s):  
Isam A Mohamed Ahmed ◽  
Fahad AlJuhaimi ◽  
Mehmet Musa Özcan ◽  
Kashif Ghafoor ◽  
Şenay Şimşek ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Chemical Properties ◽  
Sesame Seed ◽  
Amino Acid Contents ◽  
Fatty Acid Compositions

Comparative amino acid and fatty acid compositions of edible gums kondagogu (Cochlospermum gossypium) and karaya (Sterculia urens)

2010 ◽  
Vol 123 (1) ◽  
pp. 57-62 ◽  
Author(s):  
V.T.P. Vinod ◽  
R.B. Sashidhar ◽  
V.U.M. Sarma ◽  
S. Satyanarayana Raju
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Sterculia Urens ◽  
Fatty Acid Compositions

scholarly journals Prevotella copri sp. nov. and Prevotella stercorea sp. nov., isolated from human faeces

2007 ◽  
Vol 57 (5) ◽  
pp. 941-946 ◽  
Author(s):  
Hidenori Hayashi ◽  
Kensaku Shibata ◽  
Mitsuo Sakamoto ◽  
Shinichi Tomita ◽  
Yoshimi Benno
Keyword(s):  
Fatty Acid ◽  
Sequence Similarity ◽  
Cellular Fatty Acid ◽  
Rrna Gene ◽  
Fatty Acid Profiles ◽  
Phenotypic Characteristics ◽  
Human Faeces ◽  
Gene Sequence Analysis ◽  
Type Strains ◽  
Fatty Acid Compositions

Six strains (CB7T, CB18, CB23, CB26, CB28 and CB35T) were isolated from human faeces. Based on phylogenetic analysis, phenotypic characteristics, cellular fatty acid profiles and menaquinone profiles, these strains could be included within the genus Prevotella and made up two clusters. 16S rRNA gene sequence analysis indicated that five strains were most closely related to Prevotella veroralis, sharing about 92 % sequence similarity; the remaining strain was most closely related to Prevotella shahii, sharing about 90 % sequence similarity. All six strains were obligately anaerobic, non-pigmented, non-spore-forming, non-motile, Gram-negative rods. The cellular fatty acid compositions of the six strains differed significantly from those of other Prevotella species. Five strains (CB7T, CB18, CB23, CB26 and CB28) contained dimethyl acetals and the major menaquinones of these strains were MK-11, MK-12 and MK-13. The major menaquinones of CB35T were MK-12 and MK-13. Based on phenotypic and phylogenetic findings, two novel species, Prevotella copri sp. nov. and Prevotella stercorea sp. nov., are proposed, representing the two different strain clusters. The DNA G+C contents of strains CB7T and CB35T were 45.3 and 48.2 mol%, respectively. The type strains of P. copri and P. stercorea are CB7T (=JCM 13464T=DSM 18205T) and CB35T (=JCM 13469T=DSM 18206T), respectively.

scholarly journals Effect of dietary linseed supplementation on the performance, meat quality, and fatty acid profile of pigs

2013 ◽  
Vol 58 (No. 6) ◽  
pp. 279-288 ◽  
Author(s):  
M. Okrouhlá ◽  
R. Stupka ◽  
J. Čítek ◽  
M. Šprysl ◽  
L. Brzobohatý
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Chemical Characteristics ◽  
Pufa Content ◽  
Large White ◽  
Physical And Chemical Characteristics ◽  
Pig Meat ◽  
Physical And Chemical

The effect of a dietary linseed (Linum usitatissimum L.) supplement on the traits of fattening, carcass value, physical and chemical characteristics of meat quality, and the fatty acid composition of pig meat was evaluated. Seventy-two hybrids (Czech Large White <sub>(paternal)</sub> &times; (Czech Large White <sub>(maternal)</sub> &times; Czech Landrace)) were divided into four treatments according to diet (0 and 150 g/kg linseed) and sex (barrows and gilts). A significantly (P = 0.050) higher feed conversion value was ascertained in barrows fed with linseed compared with the other three groups. Most of the physical and chemical characteristics of the carcasses were not significantly influenced by dietary linseed addition or sex. The linseed supplement significantly (P &lt; 0.001) increased the polyunsaturated fatty acid (PUFA) content and PUFA/SFA (saturated fatty acid) ratio, especially through increasing the n-3 PUFA content, and decreased the monounsaturated fatty acid (MUFA) content, the MUFA/PUFA, MUFA/SFA, and n-6/n-3 PUFA ratios and the thrombogenic index. Supplementation of the diet with linseed modified the fatty acid composition and improved fatty acid ratios in both sexes, without any negative effect on performance, carcass value or physical and chemical indicators of pig meat quality.

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