scholarly journals Evaluation of polyunsaturated to saturated fatty acid ratio in the fat of different chicken types Ke

2020 ◽  
Vol 44 (5) ◽  
pp. 104-108
Author(s):  
A. O. Oyewale ◽  
E. B. Sonaiya
Keyword(s):  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
High Performance ◽  
Volumetric Analysis ◽  
Abdominal Fat ◽  
Dual Purpose ◽  
Acid Ratio ◽  
Layer Chromatography ◽  
Saturated Fatty Acid Ratio ◽  
Meat Type

Samples were taken from the liver and the abdominal fat of the carcasses of male and female broilers (meat type), layers (egg type) and locals (dual purpose type). Lipids were extracted and subjected to volumetric analysis, iodine number determination, thin layer chromatography (TLC)with iodine staining and high performance liquid chromatography – mass spectrometry (HPLC-MS) to determine the polyunsaturated to saturated fatty acid (P/S) ratio. The result showed that female chickens, meat type chickens and abdominal fat samples had higher (P<0.05) lipid quantities than male chickens, layer and dual purpose chickens and liver samples, respectively. The P/S ratio of lipids extracted fromthe abdominal fat and fromthe liver did not differ (P<0.05) fromeach other.

Sire and dam breed effects on fatty acid profiles in the longissimus dorsi muscle and subcutaneous fat of beef cattle

2006 ◽  
Vol 46 (7) ◽  
pp. 913 ◽  
Author(s):  
J. F. Graham ◽  
E. Bernaud ◽  
M. P. B. Deland
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Saturated Fatty Acids ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Fatty Acid Ratio ◽  
Longissimus Dorsi Muscle ◽  
Acid Ratio ◽  
Saturated Fatty Acid Ratio

This study investigated the effect of sire and dam breed on the fatty acid profiles of muscle and subcutaneous fat in beef cattle. Seven hundred and ninety-three steer and 222 female progeny derived from mating Angus and Hereford cows to Angus, Hereford, Limousin and Simmental bulls, were slaughtered at around 2 years of age (about 540 kg liveweight). The mean fat content of the longissimus dorsi muscle ranged from 4.6% for the Limousin-sired cattle to 6.0% for the Angus-sired cattle. Breed differences occurred in the majority of fatty acids from the intramuscular fat, but fewer differences were observed from the subcutaneous fat. The Limousin- and Simmental-sired progeny had less (P<0.001) saturated fat and more (P<0.001) unsaturated intramuscular fat compared with the Angus- and Hereford-sired cattle. The Angus and Simmental cattle had more (P<0.001) monounsaturates than the Limousin and Hereford cattle. There were differences (P<0.001) in the level of intramuscular polyunsaturates between all 4 sire-breeds, the Limousin having the highest and Angus the lowest. Simmental progeny had significantly higher levels of polyunsaturated fatty acids, compared with the Hereford-sired progeny, as well as a higher monousaturated : saturated fatty acid ratio. Hereford-sired progeny had a lower (P<0.001) monousaturated : saturated fatty acid ratio in the intramuscular fat. Intramuscular fatty acids were affected by dam breed, with progeny of Hereford cows having a higher percentage of unsaturated fatty acids (P = 0.015), lower saturated fatty acids (P = 0.011), and a higher monousaturated : saturated fatty acid ratio (P = 0.028) than those of Angus cows. There was no effect of dam breed on the totals of the different fatty acid groups in the subcutaneous fat. The subcutaneous fat had higher levels of saturated fatty acids and lower levels of unsaturated and polyunsaturated fatty acids compared with the intramuscular fat. Although the differences reported were generally small, it would seem that there may be scope to utilise these genetic differences to produce meat with more desirable fatty acid characteristics.

Effects of an olive-oil-rich diet on erythrocyte membrane lipid composition and cation transport systems

1989 ◽  
Vol 76 (1) ◽  
pp. 87-93 ◽  
Author(s):  
Antonio Pagnan ◽  
Roberto Corrocher ◽  
Giovanni B. Ambrosio ◽  
Silvana Ferrari ◽  
Patrizia Guarini ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Saturated Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Lipid Composition ◽  
Cation Transport ◽  
Membrane Lipid ◽  
Membrane Lipid Composition ◽  
Acid Ratio ◽  
Saturated Fatty Acid Ratio

1. In this study we sought to test the possibility that an olive-oil-rich diet might influence the membrane lipid composition and cation transport mechanisms in erythrocytes. 2. To this end, 11 normotensive normolipidaemic healthy volunteers were given a standard relatively low fat diet (28% of total energy) for 3 weeks, followed by a high fat (38% of total energy), olive-oil (100 g/day)-enriched diet for the 3 subsequent weeks, in a metabolic ward. The two diets contained the same amount of cholesterol (400 mg), and the polyunsaturated fatty acid/saturated fatty acid ratio was similar and comparatively low (0.35 on the standard vs 0.36 on the olive oil diet). 3. At the end of the study the lipid composition of the erythrocyte membranes showed the following changes: the oleic acid content increased by 15.7% and the amount of saturated fatty acid decreased by 3.2%. The polyunsaturated fatty acid content tended to decrease, while the polyunsaturated fatty acid/saturated fatty acid ratio did not change significantly. The cholesterol/phospholipid molar ratio increased significantly by 7.8%, still remaining within the reference range. 4. At the same time, the mean values of the maximum rates of the cation fluxes mediated by the Na+-K+ pump, and by Na+-K+ co-transport rose significantly, while the maximal rate of Na+-Li+ countertransport showed a non-significant trend towards lower values. 5. Urinary excretion of Na+ and K+, body weight and blood pressure did not change significantly.

Erratum: New oral fat tolerance tests feature tailoring of the polyunsaturated/saturated fatty acid ratio to elicit a specific postprandial response

2008 ◽  
Vol 33 (1) ◽  
pp. 230-230
Author(s):  
Mark J. Dekker ◽  
Amanda J. Wright ◽  
Vera C. Mazurak ◽  
Terry E. Graham ◽  
Alejandro G. Marangoni ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Fatty Acid Ratio ◽  
Acid Ratio ◽  
Postprandial Response ◽  
Saturated Fatty Acid Ratio

scholarly journals FATTY ACID COMPOSITION IN BUCKWHEAT (FAGOPYRUM ESCULENTUM M.) FLOURS AND THEIR EXTRUDED PRODUCTS

2018 ◽  
Author(s):  
Gita KRUMINA-ZEMTURE ◽  
Ilze BEITANE
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Trans Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Acid Ratio ◽  
Quality Of Food ◽  
Extruded Products ◽  
Saturated Fatty Acid Ratio

Lipids compose a small part of buckwheat seed, but they play an important role in the quality of food. The aim of this study was to evaluate the composition and content of fatty acids in different buckwheat flours (raw, roasted, white, black and germinated) and their extruded products. Fatty acids were quantified by gas chromatography according to the BIOR-T-012-131-2011 method. The prevalence of unsaturated fatty acids was determined which varied between 78.7 and 82.0 g 100 g-1 of fat in buckwheat samples. Linoleic and oleic acids were the most abundant unsaturated fatty acids, whereas palmitic acid was the main saturated fatty acid in buckwheat flours and their extruded products. Unsaturated/saturated fatty acid ratio was determined within 3.69 and 4.56, whereas linoleic/α-linolenic acid ratio was between 13.54 and 16.04. No trans-fatty acids in buckwheat flours and their extruded products were observed. The results showed that germination and extrusion of buckwheat flours did not have any effect on the content and composition of fatty acids (p>0.05).

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