scholarly journals Dietary Omega-3 Source Effect on the Fatty Acid Profile of Intramuscular and Perimuscular Fat—Preliminary Study on a Rat Model

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3382 ◽  
Author(s):  
Katarzyna Czyż ◽  
Ewa Sokoła-Wysoczańska ◽  
Robert Bodkowski ◽  
Paulina Cholewińska ◽  
Anna Wyrostek
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Health Status ◽  
Fatty Acid Profile ◽  
Linseed Oil ◽  
Ethyl Esters ◽  
Animal Origin ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Preliminary Study

Fatty acids from the omega-3 family are an important element of both human and animal diets. Their activity involves a range of functions for the functioning of a whole organism, and their presence in animal diets can be considered as a means for animal origin product enrichment for human benefit or as compounds profitable for an animal’s health status. The aim of this preliminary study was to compare the effect of supplements rich in omega-3 fatty acids (linseed oil, linseed oil ethyl esters, and fish oil) in rat feed on the fatty acid profile of their intramuscular and perimuscular fat. The results demonstrated beneficial changes in fatty acid profiles (a decrease in saturated acids, an increase in unsaturated ones, i.e., omega-3 acids share) of examined tissues in the case of all supplements however, particular attention should be paid to linseed oil ethyl esters, which significantly increased the content of all omega-3 acids. Supplementation of animal diet with linseed oil ethyl esters may be beneficial for both animals, as omega-3 fatty acids exhibit profitable properties related to an animal’s health status and productivity, and humans who consume such enriched products.

The effect of terminal sire breed on the fatty acid profile of pork

2009 ◽  
Vol 2009 ◽  
pp. 112-112
Author(s):  
E Magowan ◽  
A Fearon ◽  
M E E McCann ◽  
A Beattie
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Northern Ireland ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Omega 3 Fatty Acids ◽  
Current Experiment ◽  
Omega 3 ◽  
Terminal Sire ◽  
Sire Breed

The fatty acid profile of pork can be easily manipulated via the diet of the pig. The most common aim is to increase the proportion of unsaturated fatty acids, in particular omega 3 fatty acids. Kim et al. (2008) reported that the breed of pig can have an effect on the fatty acid composition of pork. The aim of the current experiment was to investigate the effect of terminal sires of different breed commonly used in Northern Ireland on the fatty acid profile of pork.

scholarly journals An Attempt to Enrich Pig Meat with Omega-3 Fatty Acids Using Linseed Oil Ethyl Ester Diet Supplement

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 365
Author(s):  
Katarzyna Czyż ◽  
Ewa Sokoła-Wysoczańska ◽  
Anna Wyrostek ◽  
Paulina Cholewińska
Keyword(s):  
Fatty Acids ◽  
Linseed Oil ◽  
Saturated Fatty Acids ◽  
Biceps Femoris ◽  
Ethyl Esters ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Fatty Acids Profile ◽  
Diet Supplement

This study aims to evaluate an effect of pig diet supplementation with ethyl esters derived from linseed oil with a high content of alpha-linolenic acid (ALA) on the fatty acids profile of meat. The study was conducted on Polish Landrace fatteners supplemented for a period of 7 weeks (control and experimental groups of 8 animals each, 16 in total). After this period, loin (Longissimus dorsi) and ham (Biceps femoris) samples were collected for laboratory analysis, including basic composition (fat, protein, ash, dry matter) and fatty acids (FAs) profile. The supplementation caused a significant increase in the level of ALA acid, decrease in the content of saturated fatty acids (SFAs), increase in unsaturated FAs level, and resulting decrease in the ratio of n-6/n-3. The indices of atherogenicity and thrombogenicity were beneficially altered in the experimental groups. It can thus be supposed that meat enriched this way may be considered as an interesting choice for consumers who are aware of the importance of diet consumed.

scholarly journals Inclusion of soybean and linseed oils in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human diet

PLoS ONE ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. e0246357
Author(s):  
Mauricio X. S. Oliveira ◽  
Andre S. V. Palma ◽  
Barbara R. Reis ◽  
Camila S. R. Franco ◽  
Alessandra P. S. Marconi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Linseed Oil ◽  
Human Consumption ◽  
Omega 3 ◽  
Omega 6

Fluid milk and its derivatives are important dietary ingredients that contribute to daily nutrient intake of the modern Homo sapiens. To produce milk that is healthier for human consumption, the present study evaluated the effect of adding soybean oil and linseed oil in the diet of lactating cows. The fatty acid profile of milk, milk composition, and the blood parameters of cows were evaluated. Eighteen Holstein cows were distributed in a replicated Latin square design and distributed according to the following treatments: 1) Control (CC): traditional dairy cow diet, without addition of oil; 2) Soybean oil (SO): 2.5% addition of soybean oil to the traditional diet, as a source of omega-6; 3) Linseed oil (LO): 2.5% addition of linseed oil in the diet as a source of omega-3. Milk production was not affected, but oil supplementation decreased feed intake by 1.93 kg/cow/day. The milk fat percentage was significantly lower when cows were supplemented with vegetable oil (3.37, 2.75 and 2.89% for CC, SO and LO, respectively). However, both soybean and linseed oils decreased the concentration of saturated fatty acids (66.89, 56.52 and 56.60 g/100g for CC, SO and LO respectively), increased the amount of unsaturated fatty acids in milk (33.05, 43.39, and 43.35 g/100g for CC, SO and LO respectively) and decreased the ratio between saturated/unsaturated fatty acids (2.12, 1.34, and 1.36 for CC, SO and LO respectively). Furthermore, SO and LO increased significantly the concentration of monounsaturated fatty acids (29.58, 39.55 and 39.47 g/100g for CC, SO and LO respectively), though it did not significantly alter the level of polyunsaturated fatty acids in milk fat (3.57, 3.93 and 3.98 g/100g for CC, SO and LO respectively). Supplementation with LO enhanced the concentration of omega-3 fatty acids on milk (0.32, 0.36, and 1.02 for CC, SO and LO respectively). Blood variables aspartate aminotransferase, gamma glutamyl transferase, urea, albumin, creatinine and total proteins were not altered. On the other hand, total cholesterol, HDL and LDL were greater in the group supplemented with vegetable oils. Supplementation with vegetable oils reduced the dry matter intake of cows, the fat content of milk, and improved saturated/unsaturated fatty acid ratio of milk fat. Compared to the SO treatment, animals fed LO produced milk with greater content of omega-3, and a more desirable omega-6/omega-3 ratio on a human nutrition perspective. Thus, the inclusion of SO and LO in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human consumption.

scholarly journals Domestic chicken omega 3 – a product for promoting human health

2021 ◽  
Vol 854 (1) ◽  
pp. 012081
Author(s):  
Dragan Sefer ◽  
Stamen Radulovic ◽  
Dejan Peric ◽  
Matija Sefer ◽  
Lazar Makivic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Daily Intake ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Wide Range ◽  
Omega 6

Abstract Literature data show that the relationship between two groups of polyunsaturated fatty acids in diet, omega 3 acids, whose basic representative is a-linolenic acid (C18: 3 n-3), and omega 6 acids, whose basic representative is linoleic acid (C18: 2 n-6), has a significant role in development of cardiovascular diseases in humans. The optimal ratio of omega 6 to omega 3 fatty acids is around 4:1. In monogastric animals, the fatty acids in feed are absorbed in the gastrointestinal tract largely unchanged. This means the fatty acid profile of the animal’s diet directly reflects the fatty acid profile of the tissue. The daily intake of unsaturated fatty acids can be increased by an adequate animal nutrition strategy. Flaxseed contains ten times more unsaturated (32.26%) than saturated (3.66%) fatty acids. The largest amount of unsaturated fatty acids (about 70%) is a-linolenic acid (ALA), which is a precursor of the entire omega 3 series of fatty acids, and which makes flaxseed an ideal raw material for the production of a wide range of omega 3 enriched products. In order to obtain chicken meat rich in omega 3, an experiment was organized with a specific diet for broilers at fattening. Thanks to the designed animal feed, it was possible to get products (meat, breast, drumstick, liver, subcutaneous fat) with significantly higher amounts of omega 3 fatty acids compared to the same products obtained from broilers fed with conventional mixtures, or with almost the ideal ratio between omega 6 and omega 3 fatty acids.

scholarly journals Variation and genetic analysis of fatty acid composition in flax (Linum usitatissimum L.)

Euphytica ◽  
2021 ◽  
Vol 218 (1) ◽  
Author(s):  
Magdalena Walkowiak ◽  
Stanislaw Spasibionek ◽  
Krystyna Krótka
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Linum Usitatissimum ◽  
Acid Content ◽  
Linseed Oil ◽  
F1 Hybrids ◽  
Oleic Acid Content ◽  
Omega 3 Fatty Acids ◽  
Omega 3

AbstractFlax (Linum usitatissimum L.) is an important source of oil rich in omega–3 fatty acids (especially α-linolenic acid accounting for > 50%), which is proven to have health benefits and utilized as an industrial raw material. α-Linolenic acid is a polyunsaturated fatty acid that readily undergoes oxidative transformation. Autoxidation of α-linolenic acid is the principal process contributing to the development of off-flavors, loss of color, and alteration in the nutritional value of linseed oil. However, there is huge a demand on the market for oils having different compositions of fatty acids, including the linseed oil characterized by improved stability. For this purpose, a complete diallel cross was performed in this study using six flax genotypes varying in the fatty acid content to estimate the genetic parameters. The analysis of variances carried out for the studied traits (content of oleic, linoleic and α-linolenic acid) indicated large differences among the genotypes. Variances due to GCA were much higher in magnitude than those related to SCA for the content of linoleic and α-linolenic acid, which indicated the superiority of additive gene effects in determining the inheritance of these traits. The nonadditive gene action played an important role for oleic acid content, since the magnitude of SCA effect was almost two times higher than GCA effect. The parental lines of linola (Linola KLA and Linola KLB) exhibited the highest concentration of favorable alleles for the two traits (high content of linoleic acid and low content of α-linolenic acid) and were thus found suitable for a continuous improvement program. On the basis of the SCA effect, five cross combinations, were found to be promising F1 hybrids for use as a source population for further selection, in order to achieve fatty acid changes in linseed. These combinations allow selecting varieties with 1:1 and 2:1 ratio of omega–6:omega–3 fatty acids for producing oil with an extended shelf life for food products.

scholarly journals Influence of Supplementation of Vegetable Oil Blends on Omega-3 Fatty Acid Production inMortierella alpinaCFR-GV15

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Ganesan Vadivelan ◽  
Pamidighantam Prabhakara Rao ◽  
Govindarajulu Venkateswaran
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linseed Oil ◽  
Basal Medium ◽  
Mortierella Alpina ◽  
Fungal Culture ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Garden Cress ◽  
Epa And Dha

Objectives of this study were designed for improved production of mycelial omega-3 fatty acids with particular reference to EPA and DHA from the oleaginous fungusMortierella alpinaCFR-GV15 under submerged low temperatures fermentation supplemented with linseed oil and garden cress oil as an additional energy source. The fungus was grown at 20°C temperature for four days initially followed by 12°C temperature for next five days. The basal medium contained starch, yeast extract, and a blend of linseed oil (LSO) and garden cress oil (GCO) in the ratio 1 : 1. Results of the study revealed that, after nine days of total incubation period, the enhancement of biomass was up to 16.7 g/L dry weight with a total lipid content of 55.4% (v/w). Enrichment of omega-3 fatty acids indicated a significant increase in fatty acid bioconversion (ALA32.2±0.42%, EPA7.9±0.1%, and DHA4.09±0.2%) by 2.5-fold. The two-stage temperature cultivation alters the fatty acid profile due to activation of the desaturase enzyme in the cellular levels due to which arachidonic acid (AA) content reduced significantly. It can be concluded thatMortierella alpinaCFR-GV15 is a fungal culture suitable for commercial production of PUFAs with enriched EPA and DHA.

scholarly journals Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 571 ◽  
Author(s):  
Marcio Vargas-Ramella ◽  
Paulo E. S. Munekata ◽  
Mirian Pateiro ◽  
Daniel Franco ◽  
Paulo C. B. Campagnol ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Fatty Acid Profile ◽  
Linseed Oil ◽  
Omega 3 ◽  
Low Fat ◽  
Fat Replacement ◽  
Color Parameters ◽  
Animal Fat

Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as “low fat burgers”, “reduced saturated fat” or “high content of omega-3” makes the reformulated burgers more attractive to the consumer.

Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat

Meat Science ◽  
2017 ◽  
Vol 132 ◽  
pp. 99-106 ◽  
Author(s):  
K. Shikha Ojha ◽  
Camila A. Perussello ◽  
Carlos Álvarez García ◽  
Joseph P. Kerry ◽  
Daniel Pando ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Pork Meat ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Ultrasonic Assisted
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