scholarly journals Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed (<i>Linum Usitatissimum</i>) Whole Flour

2011 ◽  
Vol 02 (04) ◽  
pp. 281-286 ◽  
Author(s):  
Dayane de C. Morais ◽  
Érica A. Moraes ◽  
Maria Inês de S. Dantas ◽  
Júlia C. C. Carraro ◽  
Cassiano O. da Silva ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Fatty Acid ◽  
Linum Usitatissimum ◽  
Storage Period ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
The Stability

scholarly journals Influence of different concentrations of chia (Salvia hispanica) and flaxseed (Linum usitatissimum) meal on fillet fatty acid profile of Nile tilapia (Oreochromis niloticus)

2021 ◽  
Vol 49 (4) ◽  
pp. 671-677
Author(s):  
Marcela Muñoz-Peñuela ◽  
Manuel García-Ulloa ◽  
Jorge Fonseca-Madrigal ◽  
Sergio Medina-Godoy ◽  
Laura Gabriela Espinosa-Alonso ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linum Usitatissimum ◽  
Oreochromis Niloticus ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
Omega 3 Fatty Acid ◽  
Flaxseed Meal ◽  
Nile Tilapia Oreochromis Niloticus

The nutritional quality of tilapia fillet is characterized by low omega-3 polyunsaturated fatty acids (n-3 PUFAs). The objective of the present study was to evaluate the effect of different dietary concentrations of chia (Salvia hispanica) and flaxseed (Linum usitatissimum) meal on the omega-3 fatty acid content of tilapia (Oreochromis niloticus) fillet. Six experimental diets incorporating 5, 10, and 15% chia or flaxseed meals, respectively, were given to the fish (238.36 ± 7.61 g, initial weight) for 45 days before harvesting. The α-linolenic acid (ALA) and n-3 PUFA contents in the fillet differed significantly among diets (P < 0.05). Diets containing 15% chia or flaxseed meal had the highest concentrations of ALA (4.80 and 4.75%, respectively) and n-3 PUFA (13.65 and 15.92%, respectively). Thus, chia or flaxseed meal dietary inclusion increased the ALA and n-3 PUFA contents in the tilapia fillet. Chia or flaxseed meals are useful and potential alternatives to improve the nutritional value of O. niloticus fillets.

A Consumer’s Guide to Eggs

EDIS ◽  
2013 ◽  
Vol 2013 (11) ◽  
Author(s):  
Jeanine Beatty ◽  
Karla Shelnutt ◽  
Gail P. A. Kauwell
Keyword(s):  
United States ◽  
Fatty Acid ◽  
New World ◽  
The United States ◽  
Omega 3 ◽  
Bottom Line ◽  
Christopher Columbus ◽  
Food Stores ◽  
Omega 3 Fatty Acid ◽  
Chicken Eggs

People have been eating eggs for centuries. Records as far back as 1400 BC show that the Chinese and Egyptians raised birds for their eggs. The first domesticated birds to reach the Americas arrived in 1493 on Christopher Columbus' second voyage to the New World. Most food stores in the United States offer many varieties of chicken eggs to choose from — white, brown, organic, cage free, vegetarian, omega-3 fatty acid enriched, and more. The bottom line is that buying eggs is not as simple as it used to be because more choices exist today. This 4-page fact sheet will help you understand the choices you have as a consumer, so you can determine which variety of egg suits you and your family best. Written by Jeanine Beatty, Karla Shelnutt, and Gail Kauwell, and published by the UF Department of Family Youth and Community Sciences, November 2013. http://edis.ifas.ufl.edu/fy1357

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