scholarly journals Profil Asam Lemak Jenuh Dan Tak Jenuh serta Kandungan Kolesterol Nugget Daging Kelinci New Zealand White (Oryctolagus cuniculus)

2019 ◽  
Vol 5 (2) ◽  
pp. 92
Author(s):  
Nia Fitriani Aisyah ◽  
Nisa Aisyah ◽  
Titis Sari Kusuma ◽  
Rahma Micho Widyanto
Keyword(s):  
Fatty Acids ◽  
Coronary Heart Disease ◽  
Heart Disease ◽  
Fatty Acid ◽  
Oryctolagus Cuniculus ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Fatty Acid Profiles ◽  
Rabbit Meat

<p><em>Abstrak - </em><strong>Daging kelinci merupakan salah satu jenis daging yang memiliki potensi tinggi dalam pemenuhan konsumsi daging bagi masyarakat. Daging kelinci memiliki beberapa keistimewaan yaitu kandungan asam lemak jenuh dan kolesterol yang rendah serta kandungan asam lemak tak jenuh yang tinggi. Salah satu produk olahan daging kelinci yang bisa diperkenalkan kepada masyarakat adalah <em>nugget </em>daging kelinci yang diharapkan dapat memiliki manfaat kesehatan untuk menurunkan risiko Penyakit Jantung Koroner. Tujuan dari penelitian ini adalah untuk mengetahui profil asam lemak jenuh dan tak jenuh serta kandungan kolesterol pada <em>nugget </em>daging kelinci <em>New Zealand White (Oryctolagus cuniculus). </em>Desain penelitian yang digunakan adalah deskriptif eksploratif dengan 3 kali pengulangan menggunakan resep yang sama. Profil asam lemak dan kandungan kolesterol diuji menggunakan metode kromatografi gas. Hasil penelitian menunjukkan bahwa <em>nugget </em>daging kelinci mengandung 17 profil asam lemak jenuh dengan kandungan tertinggi yaitu asam palmitat, disusul oleh asam behenik, asam lignoserik, asam miristat, dan asam margarik. Kemudian, untuk profil asam lemak tak jenuh pada <em>nugget </em>daging kelinci mengandung 9 profil asam lemak tak jenuh tunggal dengan kandungan tertinggi yaitu asam oleat, disusul oleh asam nervonat, asam erukat, asam <em>trans </em>9 elaidat, dan asam palmitoleat. Untuk asam lemak tak jenuh ganda terdiri dari 11 profil asam lemak dengan kandungan yang tertinggi yaitu asam linoleat, disusul oleh DHA, dan EPA. Selain asam lemak, <em>nugget </em>daging kelinci juga mengandung kolesterol sebesar 15,12 mg/100 g. Dengan kandungan gizi yang baik, <em>nugget </em>daging kelinci diharapkan dapat menjadi alternatif makanan untuk menurunkan risiko Penyakit Jantung Koroner.</strong></p><p><em>Abstract - </em><strong>Rabbit meat is one type of meat that has high potential in fulfilling meat consumption for the community. Rabbit meat has several advantages is low saturated fatty acid content and cholesterol and high unsaturated fatty acids. One of the processed products of rabbit meat that can be introduced to the community is rabbit meat nuggets that expected has health benefits it can reduce the risk of coronary heart disease. The purpose of this study was to know profile of saturated fatty acids, unsaturated fatty acids, and cholesterol content on </strong><strong>rabbitmeat nuggetsofNewZealandWhite (<em>Oryctolagus cuniculus</em>). </strong><strong>The research design used was descriptive exploratory with 3 repetitions using the same recipe. Profiles of fatty acids and cholesterol content were tested using gas chromatography method. The results showed that rabbit meat nuggets contained 17 profiles of saturated fatty acids with the highest content of palmitic acid, followed by behenic acid, lignoseric acid, myristic acid, and margaric acid. Then, for unsaturated fatty acid profiles on rabbit meat nuggets containing 9 profiles of monounsaturated fatty acids with the highest content, oleic acid, followed by nervonic acid, erucic acid, elaidat trans acid 9, and palmitoleic acid. Polyunsaturated fatty acids consist of 11 fatty acid profiles with the highest content, linoleic acid, followed by DHA, and EPA. Besides fatty acids, rabbit meat nuggets also contain cholesterol of 15,12 mg / 100 g. With a good nutrition content, rabbit meat nuggets are expected to be an alternative food to reduce the risk of coronary heart disease.</strong></p><p><strong><em>Keywords – </em></strong><em>Cholesterol, Profile of saturated and unsaturated fatty acids, Rabbit meat nuggets </em></p>

scholarly journals cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

2011 ◽  
Vol 23 (No. 4) ◽  
pp. 166-172 ◽  
Author(s):  
O. Kinik ◽  
O. Gursoy ◽  
A.K. Seckin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Oleic Acid Content ◽  
Soft Cheese ◽  
The Mean

Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100&nbsp;g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93&ndash;29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed. &nbsp;

Abstract MP068: Dietary Fatty Acids and Coronary Heart Disease in Mortality in the Alpha Omega Cohort

Circulation ◽  
2017 ◽  
Vol 135 (suppl_1) ◽  
Author(s):  
Famke J Mölenberg ◽  
Janette de Goede ◽  
Anne J Wanders ◽  
Peter L Zock ◽  
Daan Kromhout ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Coronary Heart Disease ◽  
Heart Disease ◽  
Lower Risk ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dietary Cholesterol ◽  
Dietary Factors ◽  
Dietary Fatty Acids ◽  
Alpha Omega

Background: Replacement of saturated fatty acids (SFA) with polyunsaturated fatty acids (PUFA) is associated with a lower risk of coronary heart disease (CHD) in the general population. Whether this is also the case for CHD patients is not yet clear. In this observational study of Dutch CHD patients, we examined the risk of CHD mortality for the exchange of SFA with total unsaturated fatty acids (UFA), PUFA and cis -monounsaturated fatty acids (MUFA). Methods: We included 4146 post-myocardial infarction patients aged 60-80 (78% male; Alpha Omega Cohort) in whom diet was assessed at baseline (2002-2006) by a validated 203-item food-frequency questionnaire. Cause-specific mortality was monitored until January 2013. Iso-caloric replacement of SFA with (subgroups of) UFA in relation to CHD mortality was studied in quintiles and continuously per 5 energy percent (en%), using Cox regression models. Hazard ratios (HR, 95%-CI) were obtained after adjustment for age, sex, BMI, smoking, education, physical activity, cardiovascular drugs (anticoagulants, antihypertensives, statins), diabetes, and dietary factors, i.e. total energy, protein (en%), carbohydrates (en%), trans fatty acids (en%), dietary fiber (g/d) and dietary cholesterol (mg/d). The model for PUFA also included MUFA as a covariate, and vice versa . Results: During a median follow-up of 7.3 years, there were 888 deaths including 249 CHD deaths. SFA replacement was inversely associated with CHD mortality when comparing extreme quintiles of intake, which was statistically significant for total UFA (HR: 0.44; 95% CI: 0.21-0.92; P = 0.03) and non-significant for PUFA (0.58, 0.31-1.09) and MUFA (0.81, 0.45-1.49). When expressed per 5 en% (Figure), replacing SFA with either UFA, PUFA or MUFA was associated with a more than 30% lower risk of CHD mortality. Findings were similar when confined to statin users. Conclusion: In well-treated CHD patients, replacement of SFA by UFA is associated with a lower CHD mortality risk.

Abstract MP001: Plasma Lipophilic Index and Risk of Coronary Heart Disease in US Men

Circulation ◽  
2012 ◽  
Vol 125 (suppl_10) ◽  
Author(s):  
Hongyu Wu ◽  
Eric L Ding ◽  
Eric B Rimm ◽  
Frank B Hu ◽  
Qi Sun
Keyword(s):  
Fatty Acids ◽  
Coronary Heart Disease ◽  
Heart Disease ◽  
Fatty Acid ◽  
Saturated Fatty Acids ◽  
Critical Role ◽  
Gas Liquid Chromatography ◽  
Multivariate Adjustment ◽  
Increased Risk ◽  
Chd Risk Factors

Background: Lipophilicity of fatty acids plays a critical role in modulating the fluidity and function of cellular and lipoprotein membranes that are involved in the etiology of coronary heart disease (CHD). However, no data are available on the relationship between overall fatty acid lipophilicity and risk of CHD. Objective: To examine a novel index of fatty acid lipophilicity in relation to risk of CHD in men. Methods: In a prospective CHD case-control study nested in the Health Professionals Follow-up Study (HPFS), fatty acids in total plasma and erythrocyte membrane were measured by gas-liquid chromatography in 459 CHD cases and 879 matched controls. Plasma lipophilic index (LI) was computed by summing the products between relative density (proportion of total fatty acids) of 21 major fatty acids and their melting points. Erythrocyte LI was derived from 14 fatty acids using the same method. Results: Both plasma and erythrocyte LI summarized a pattern that featured high saturated fatty acids and low polyunsaturated fatty acids. Plasma C24:0, C22:0, C20:0, C23:0, C18:0 (all P <0.0001) were positively and C20:5n–3, C22:6n–3, and C20:4n–6 (all P <0.0001) were inversely associated with plasma LI, and these fatty acids jointly explained ∼71% of plasma LI variation among control participants. Among controls, higher plasma LI was significantly correlated with adverse profiles of CHD risk factors, including elevated levels of triglycerides, C-reactive protein, interlukin-6, and tumor necrosis factor α receptor 1 and 2, and lower level of HDL-cholesterol and adiponectin (all P <0.005). After multivariate adjustment of covariates including age, smoking status, body mass index, and physical activity, plasma LI was significantly associated with increased risk of total CHD: odds ratio (95% confidence interval) was 1.82 (1.16, 2.86; P for trend = 0.016) comparing extreme quintiles. The association was more pronounced for non-fatal myocardial infarction (OR=2.06, 95% CI 1.24, 3.42; P for trend = 0.004) than for fatal CHD (OR=1.04, 95% CI 0.31, 3.55; P for trend = 0.63). The association between erythrocyte LI and risk of CHD was not significant after multivariate adjustment (OR=1.18, 95% CI 0.71, 1.79; P for trend = 0.66). Conclusions: Our data indicate that the novel plasma lipophilic index, which summarizes overall lipophilicity of major fatty acids in plasma, is associated with an increased risk of CHD in men.

scholarly journals The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Somayeh Ranjbar-Shamsi ◽  
Anousheh Sharifan ◽  
Mozhgan Emtyazjoo ◽  
Maryam Moslehishad
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Functional Food ◽  
Inductively Coupled Plasma ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Nutritional Properties ◽  
Inductively Coupled ◽  
Potential Source

Currently, processed fruits (sour fruit and fruit paste) are consumed as one of the most popular goodies in the some countries, and the position of this product in the food basket of Iranian families is gradually becoming important. Algae are an excellent potential source of natural compounds that can be used as a functional food. The aim of this study was to investigate the effect of Sargassum ilicifolium, Ulva lactuca, and Gracilaria cortica algae at different concentrations (1.5 and 3%) on the chemical and nutritional properties of processed fruit formulations. Fatty acid profiles were measured by gas chromatography. Vitamin contents were measured using HPLC. Inductively coupled plasma (ICP) was used to measure minerals. In the fatty acid profile, 21 fatty acids including saturated fatty acids, unsaturated fatty acids, and PUFAs were identified. The predominant fatty acids in samples were palmitic acid, stearic acid, oleic acid, and linoleic acid. E and B1 vitamins varied from 6.19 to 22.63 mg/g and 5.38–19.10 mg/g in sour fruits and fruit paste, respectively. Among the minerals, iodine was at the highest level in all samples (5.06–607.46 mg/g). In conclusion, these seaweeds can be used as a suitable source of fatty acids, minerals, and vitamins in the formulation of functional processed fruits, which are essential for human health.

scholarly journals Age castration of Nellore males on the profile of fatty acids of meat

2017 ◽  
Vol 38 (6) ◽  
pp. 3739
Author(s):  
Regis Luis Missio ◽  
João Restle ◽  
Aline Kelherman de Freitas ◽  
Moacir Evandro Lage ◽  
Paulo Santana Pacheco ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Experimental Design ◽  
Polyunsaturated Fatty Acids ◽  
Palmitic Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Lower Content ◽  
Different Ages

This study aimed to evaluate the cholesterol content, ?-tocopherol and fatty acids in the meat of Nellore young bulls or steers castrated at different ages, 13 or 18 months. The animals were confined for 100 days and slaughtered at 22 months of age. The experimental design was completely randomized with three treatments, using 12 repetitions. The levels of palmitic acid (26.39%), stearic (24.39%), myristic (3.01%) and total saturated fatty acids were not altered by sexual condition or castration age. Oleic was the fatty acid with the highest average participation in the meat (34.54%), and lower content in the meat of young bulls in relation to the castrated. The content of total unsaturated fatty acids was lower in the young bulls in relation to castrated at 18 months, which did not differ from castrated at 12 months. The content of total polyunsaturated fatty acids was increased by elevation of the castration age, being similar between young bulls and castrated at 18 months. The ratio ?6/?3 was not altered by sexual condition or castration age. Castration at the beginning of the finishing period increases the content of beneficial fatty acids to health in relation to castrated in the first third of backgrounding.

scholarly journals Fatty Acids Quality in Middle Eastern Traditional Dishes, Arabic Sweets and Market Foods Frequently Consumed in Lebanon

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2462
Author(s):  
Maha Hoteit ◽  
Edwina Zoghbi ◽  
Alissar Rady ◽  
Iman Shankiti ◽  
Ayoub Al-Jawaldeh
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Eastern Mediterranean ◽  
Middle Eastern ◽  
Saturated Fatty Acids ◽  
Food Products ◽  
Food Samples ◽  
Fatty Acid Profiles ◽  
Total Fatty Acids

The prevalence of diet-related non-communicable diseases is on the rise in the countries of the Eastern Mediterranean, including Lebanon. This study aimed to provide data on fatty acid profiles and ratios of Lebanese composite dishes, Arabic sweets, and market foods. Methods: Thirty types of traditional dishes, collected from five different Lebanese governorates, thirty-seven types of Arabic sweets and forty-six market food products were considered for analysis. Food samples were chemically analyzed for total, unsaturated and saturated fatty acids. The range of total fatty acids in composite dishes, Arabic sweets, and market food products was between 1.2–11.7 g/100 g, 5.3–25.8 g/100 g, and 0.5–100 g/100 g, respectively. Additionally, the range of saturated fatty acids in composite dishes, Arabic sweets, and market food products was between 0.5–4.9 g/100 g, 2.5–23.6 g/100 g and 0.1–56.4 g/100 g, respectively. Furthermore, about 75% of these foods were poor in unsaturated fatty acids. Regarding saturated fatty acid, the polyunsaturated to monounsaturated (P.M.S) ratio was lower than the recommended ratio of 1:1:1 in 96% of samples. To conclude, there is a need to prioritize fat content in foods and consider processing modifications in the food production system with the aim of achieving a higher P:M:S ratio intake among the population.

scholarly journals Comparison of amino acid and fatty acid composition of duck breast muscles from five flocks

2006 ◽  
Vol 49 (2) ◽  
pp. 194-204 ◽  
Author(s):  
J. Wołoszyn ◽  
J. Książkiewicz ◽  
T. Skrabka-Błotnicka ◽  
G. Haraf ◽  
J. Biernat ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritive Value ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Cholesterol Content ◽  
Point Of View ◽  
Population Type

Abstract. A total of 60 drakes out of three flocks of conservative Miniduck (K2), Polish Pekin (P33), native Pekin population type A3 and two breeding strains (A55, P66), aged seven weeks, were used for comparison. The content of protein, lipids, moisture, essential amino acids, fatty acids and cholesterol were estimated. There were differences among flocks in all biochemical parameters. The muscles of A55 and P66 comprised more protein and less moisture than P33 and A3 muscles. The P33 breast muscles comprised the least of lipids (0.8% v/s 1.16–1.32%), however A55 of cholesterol (71.21mg/100g v/s 82.23–111.82 mg/100g). The isoleucine (ILE) and valine (VAL) were amino acids which limited the biological value of meat proteins from breast muscles of A3, P33 and K2, however tryptophan (TRP) for A55, P66 muscles. The unsaturated fatty acids (UFA) were predominant for all flocks (50.12–60.64%), the P66 muscles contained the most of UFA and P33 the most of saturated fatty acids (SFA). The highest level of polyunsaturated fatty acids (PUFA) was established in K2 muscles. The PUFA/SFA and n-6/n-3 PUFA ratios were 0.63–0.84 and 3.22–5.85 respectively. The lipids of A55 were characterized by the best fatty acid profile among the investigated muscles. Taking into consideration the nutritive value of proteins, cholesterol content and profile of fatty acids, A55 breast muscles appeared to be the most favourable from the human health point of view.

The effects of feeding fresh forage and silage on some nutritional attributes of beef: an overview

2011 ◽  
Vol 28 (1) ◽  
pp. 1-13 ◽  
Author(s):  
Pavel Kalač
Keyword(s):  
Fatty Acids ◽  
Coronary Heart Disease ◽  
Heart Disease ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Research Data ◽  
Lower Content ◽  
Maize Silage ◽  
Green Fodder ◽  
Feeding Systems

The effects of feeding fresh forage and silage on some nutritional attributes of beef: an overviewConsumers are increasingly concerned with the amount and composition of fat present in foods. The nutritional image of cattle fat has suffered because of the association of a high proportion of saturated fatty acids with coronary heart disease. This is leading to a shift in the way milk and beef are produced. Extensive research data from the last decade show that beef from animals finished on green fodder and silages (except for maize silage) has a lower content of intramuscular fat, but a higher proportion of nutritionally favourable n-3 polyunsaturated fatty acids (PUFAs), ratio n-6:n-3 PUFAs, vitamin E and ß-carotene, than meat from animals fed on grain-based rations. The differences in beef cholesterol content between the feeding systems are not nutritionally significant.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

scholarly journals Explore the gene network regulating the composition of fatty acids in cottonseed

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Lihong Ma ◽  
Xinqi Cheng ◽  
Chuan Wang ◽  
Xinyu Zhang ◽  
Fei Xue ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Gene Network ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Accumulation Pattern ◽  
Time Points ◽  
Expression Characteristics

Abstract Background Cottonseed is one of the major sources of vegetable oil. Analysis of the dynamic changes of fatty acid components and the genes regulating the composition of fatty acids of cottonseed oil is of great significance for understanding the biological processes underlying biosynthesis of fatty acids and for genetic improving the oil nutritional qualities. Results In this study, we investigated the dynamic relationship of 13 fatty acid components at 12 developmental time points of cottonseed (Gossypium hirsutum L.) and generated cottonseed transcriptome of the 12 time points. At 5–15 day post anthesis (DPA), the contents of polyunsaturated linolenic acid (C18:3n-3) and saturated stearic acid (C18:0) were higher, while linoleic acid (C18:2n-6) was mainly synthesized after 15 DPA. Using 5 DPA as a reference, 15,647 non-redundant differentially expressed genes were identified in 10–60 DPA cottonseed. Co-expression gene network analysis identified six modules containing 3275 genes significantly associated with middle-late seed developmental stages and enriched with genes related to the linoleic acid metabolic pathway and α-linolenic acid metabolism. Genes (Gh_D03G0588 and Gh_A02G1788) encoding stearoyl-ACP desaturase were identified as hub genes and significantly up-regulated at 25 DPA. They seemed to play a decisive role in determining the ratio of saturated fatty acids to unsaturated fatty acids. FAD2 genes (Gh_A13G1850 and Gh_D13G2238) were highly expressed at 25–50 DPA, eventually leading to the high content of C18:2n-6 in cottonseed. The content of C18:3n-3 was significantly decreased from 5 DPA (7.44%) to 25 DPA (0.11%) and correlated with the expression characteristics of Gh_A09G0848 and Gh_D09G0870. Conclusions These results contribute to our understanding on the relationship between the accumulation pattern of fatty acid components and the expression characteristics of key genes involved in fatty acid biosynthesis during the entire period of cottonseed development.

Sign in / Sign up

Export Citation Format

Share Document