scholarly journals The Effect of Dietary Supplementation of Cod Liver Oil on Ratio of Saturated and Unsaturated Fatty Acids in Giant Prawn (Macrobrachium rosenbergii) Meat

2020 ◽  
Vol 10 (4) ◽  
pp. 665-669
Author(s):  
Lutfi Marzuki ◽  
. Agustono ◽  
Boedi Setya Rahardja
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Macrobrachium Rosenbergii ◽  
Cholesterol Content ◽  
The Other ◽  
Fish Feed ◽  
Cod Liver Oil ◽  
Other Hand ◽  
Commercial Feed

The existence of feed plays an important role in aquaculture activities. This is due to the dominant influence on fish feed growth. Feeding with the right nutritional components can produce healthy and high-quality fish products. One of the nutrients needed by fish is fatty acids. In fact, the provision of fatty acids, one of which is not in the meat, has an important influence. So, this study aims to determine the effect of adding cod liver oil to commercial feed on the ratio of saturated and unsaturated fatty acids to the meat of giant prawn. This research was conducted experimentally with a completely randomized design. The treatment is given a dose of cod liver oil 0% (control), and treatments 1-4 use 3% dose addition to each treatment. On the other hand, in the data analysis stage, the researchers used ANOVA and continued with the Duncan’s test. Based on the results, the study notes that the administration of cod liver oil in commercial feed does not affect the decreasing content of saturated fatty acids in giant prawn meat. On the other hand, the results also showed that the best ratio was found in treatment 4 at a dose of 12%. Therefore, it is concluded that the provision of nutrients for feed related to fatty acids in the pole has not reduced the content of saturated fatty acids. As well as, the best ratio of saturated fatty acids and unsaturated fatty acids was 1.21:1 with cholesterol content of 88.34 mg/dl and this ration resulted by the greatest growth rate in present study.

Phospholipids in Mediterranean Cephalopods

2000 ◽  
Vol 55 (3-4) ◽  
pp. 245-255 ◽  
Author(s):  
Vassilia J. Sinanoglou ◽  
Sofia Miniadis-Meimaroglou
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Polar Lipids ◽  
The Other ◽  
Sepia Officinalis ◽  
Other Hand

Abstract Polar lipids of the cephalopods Eledone moschata, Sepia officinalis and Todarodes sagittatus mantle, represent 50.5%, 66.1% and 74.2% of wet tissue respectively. On the other hand the polar lipids of these three species of cephalopods constitute of 80.8%, 94.8% and 93.7% of phospholipids, respectively. The main phospholipids identified were phosphatidylcholine (52.2, 51.3 and 58.4% of total phospholipids respectively in the above mentioned species), phosphatidylethanolamine (18.1, 19.7 and 23.9%), sphingomyelin (10.7, 15.2 and 6.7%), lysophosphatidylcholine (3.1, 3.8 and 1.8%) and the unusual lipid ceramide aminoethylphosphonic acid (15.9, 10 and 9.2%). The 56.8% of phosphatidylcholine in Eledone moschata, the 46% in Sepia officinalis and the 74.1% in Todarodes sagittatus refer to the structure of 1,2-diacyl-glycerocholine and the remaining percentage refer to the structure of 1-o-alkyl-2-acyl-glycerocholine or 1-o-alkyl-lenyl- 2-acyl-glycerocholine. The 87.2% of phosphatidylethanolamine in Eledone moschata, the 81% in Sepia officinalis and the 90.7% in Todarodes sagittatus refer to the structure of 1,2-diacyl-glyceroethanolamine and the remaining percentage refer to the structure of 1-o-alkyl-2-acyl-glyceroethanolamine or 1-o-alkyl-1-enyl-2-acyl-glyceroethanolamine. The major saturated fatty acids in phosphatidylcholine and phosphatidylethanolamine were C16:0 (30.3-67.5% and 23.2-54.5% ) and C18:0 (3.6-17% and 15.4-28% ), respectively, while the major unsaturated fatty acids in these lipids were C18:1n-9, n-7 (1.0-7.3% and 5.3-10.5% ), C20:5n-3 (1.5-9.8% and 4,5-15.8% ) and C22:6n-3 (12.5-42.0% and 7 .0 - 11.3%), respectively.

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 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 (5.93–29.38 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.  

scholarly journals Effect of laying period and duck origin on egg characteristics

2006 ◽  
Vol 49 (4) ◽  
pp. 400-410 ◽  
Author(s):  
A. Okruszek ◽  
J. Książkiewicz ◽  
J. Wołoszyn ◽  
T. Kisiel ◽  
A. Orkusz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Specific Gravity ◽  
Protein Content ◽  
Unsaturated Fatty Acids ◽  
Ph Value ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Egg White ◽  
Egg Laying ◽  
Egg Weight

Abstract. The study was carried out on eggs of two-year-old Orpington ducks (O1) and crossbred ducks Khaki Campbell×Orpington (KhO). Eggs for analysis were collected in the 6th and the 22nd week of egg laying. The eggs of KhO ducks had greater weight (72.45 g), specific gravity (1.083 g/cm3) and a thicker shell (0.67 mm) in comparison to eggs of the O1 population (70.64 g, 1.081 g/cm3 and 0.65 mm, respectively). Eggshell content accounted for 9.53% and 7.85% of egg weight in KhO and O1 ducks, respectively. Eggs of KhO ducks were characterized by a lower egg white index (0.07), yolk content (39.48%) and protein content of egg white as well as lower L* parameter of yolk than eggs of O1 ducks. In KhO eggs, yolk lipids contained more C 18:1 cis-9, C 20:4, C 22:6 and C 20:5 and less α C 18:3 and C 18:1 trans-11 fatty acids than those of O1 eggs. The eggs laid in the 6th week had greater weight (by 3.61 g), specific gravity (by 0.01 g/cm3), egg white content (by 2.26%), eggshell thickness (by 0.04 mm), strength (by 10.70 N) and deformation (by 0.90%), and lower yolk content (by 2.34%) than the eggs laid in the 22nd week of laying. Furthermore, the eggs laid at the beginning of the second laying period were characterized by higher protein content of egg white and yolk (by 0.26% and 0.49% respectively) and pH value of egg white and yolk, lower lightness of yolk (L*), higher unsaturated fatty acids (UFA) content of yolk (especially polyunsaturated fatty acids – PUFA, by 2.53%), and lower saturated fatty acids (SFA) content of yolk (by 3.10%) and total cholesterol content (by 2.38%).

scholarly journals The Effects of Adding Lysin Essential Amino Acid to Commercial Feed on Fatty Acid Contents of Pangasius Fish

2020 ◽  
Vol 10 (4) ◽  
pp. 653-657
Author(s):  
Wahyu Nopita ◽  
Mirni Lamid ◽  
. Agustono
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Marine Fish ◽  
Essential Amino Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Economic Value ◽  
Monounsaturated Fatty Acids ◽  
Commercial Feed

Pangasius is a medium to very large freshwater shark catfish primarily used for consumption with high economic value. The content of pangasius fatty acids is higher than in marine fish, since marine fish have a lower saturated fatty acid composition than freshwater fish. The present research aimed to determine the effects of adding lysine essential amino acid to commercial feeds on the saturated and unsaturated fatty acids contents of pangasius fish. In the present research, an experimental method with completely randomized design was used. The treatment was done by adding lysine with different doses including P0 (0%), P1 (1.2%), P2 (2.2%), and P3 (3.2%). Each treatment was repeated five times. The main parameters studied were the content of saturated and unsaturated fatty acids in pangasius fish meat. The observed parameter was water quality. The present results indicated the use of lysine in commercial feed caused significant differences in the content of saturated fatty acids, Monounsaturated Fatty Acids (MUFA) and Polyunsaturated Fatty Acids (PUFA) in pangasius meat; a decrease in the saturated fatty acids content was found in P3 with 3.2% (3.5882 mg/dl). In P2, an increase in the MUFA content of 2.2% (5.9630 mg/dl) was found. An increase in the PUFA content was found in P3 treatment with 3.2% Lysin (23.1082 mg/dl). P1, P2 and P3 indicated lower results than control treatments (P0). The use of lysine in commercial feed indicated significant differences in the content of saturated fatty acids, MUFA and PUFA in pangasius.

scholarly journals Potensi Pemberian Cod Liver Oil (CLO) pada Pakan Komersial Terhadap Jumlah Total Asam Lemak Omega 3 dan Omega 6 Di Daging Udang Galah (Macrobrachium Rosenbergii) [Potential Of Giving Cod Liver Oil (CLO) Commercial Feed On To The Total Amount of Omega 3 and Omega 6 Fatty Acid in Meat Giant Freshwater Prawn (Macrobrachium Rosenbergii)]

2017 ◽  
Vol 9 (1) ◽  
pp. 65
Author(s):  
Hartik Hartik ◽  
Boedi Setya Rahardja ◽  
Agustono Agustono
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acid ◽  
Macrobrachium Rosenbergii ◽  
Cod Liver Oil ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Commercial Feed ◽  
Omega 6 ◽  
Poly Unsaturated Fatty Acid

                                                              AbstrakAsam lemak omega 3 dan omega 6 adalah asam lemak tak jenuh yang termasuk kedalam golongan Poly Unsaturated Fatty Acid (PUFA) dan juga termasuk dalam kelompok asam lemak esensial. Asam lemak omega 3 dan omega 6 tidak dapat disintesis sendiri oleh tubuh, sehingga perlu adanya suplai asam lemak omega 3 dan omega 6 di makanan yang dikonsumsi. Fungsi dari asam lemak omega 3 dan omega 6 secara fisiologis yaitu sebagai sumber penting dalam menunjang pertumbuhan dan kelangsungan hidup krustacea. Penelitian ini bertujuan untuk mengetahui potensi pemberian Cod Liver Oil (CLO) pada pakan komersial terhadap jumlah total asam lemak omega 3 dan omega 6 di daging udang galah (Macrobrachium rosenbergii). Metode penelitian yang digunakan adalah percobaan dengan Rancangan Acak Lengkap sebagai rancangan percobaan. Perlakuan yang digunakan adalah kandungan Cod Liver Oil (CLO) yang berbeda, yaitu P0 (0%), P1 (3%), P2(6%), P3 (9%), P4(12%) masing-masing perlakuan diulang sebanyak 4 kali. Parameter utama yang diamati adalah jumlah total asam lemak omega 3 dan omega 6 di daging udang galah. Parameter penunjang yang diamati adalah parameter kualitas air. Analisis data menggunakan analisis of varian (ANOVA) dan untuk mengetahui perlakuan terbaik dilakukan uji jarak berganda Duncan. Hasil penelitian pemberian Cod Liver Oil (CLO) menunjukkan berbeda nyata (P<0,05) terhadap jumlah total asam lemak omega 3 tetapi tidak berbeda nyata (P>0,05) dengan jumlah total asam lemak omrga 6 di daging udang galah (Macrobrachium rosenbergii). Jumlah total asam lemak omega 3 pada perlakuan P0 (0%) berbeda nyata dengan perlakuan P2 (6%), P3 (9%) dan P4 (12%), tetapi tidak berbeda nyata dengan perlakuan P1. Jumlah total asam lemak omega 6 pada perlakuan P0 (0%) tidak berbeda nyata dengan perlakuan P1 (3%), P2 (6%), P3 (9%) dan P4 (12%).                                                                AbstractFatty acids omega 3 and omega 6 unsaturated fatty acids are included into class Poly Unsaturated Fatty Acid (PUFA) and is also included in a group of essential fatty acids.Fatty acids omega 3 and omega 6 can not be synthesized by the body, so it is necessary to supply fatty acids omega 3 and omega 6 in the food consumed. This study aims to determine the potential for the provision of Cod Liver Oil (CLO) on a commercial feed to the total amount of fatty acids omega 3 and omega 6 in the flesh of giant fresh water prawn (Macrobrachium rosenbergii). The method used is experiment with completely randomized design as the experimental design. The treatment used is the content of Cod Liver Oil (CLO) that is different, that P0 (0%), P1 (3%), P2 (6%), P3 (9%), P4 (12%) of each treatment was repeated 4 times. The main parameters measured were the number of total fatty acids omega 3 and omega 6 in meat prawns. Supporting parameters measured were water quality parameters. Analysis of data using analysis of variance (ANOVA) and to determine the best treatment Duncan's multiple range test. The results of the research granting Cod Liver Oil (CLO) showed significantly (P <0.05) of the total amount of omega 3 fatty acids but not significantly different (P> 0.05) with the total amount of fatty acids omrga 6 in the meat giant fresh water prawn (Macrobrachium rosenbergii). The total amount of omega 3 fatty acids in the treatment of P0 (0%) was significantly different from P2 treatment (6%), P3 (9%) and P4 (12%), but not significantly different from P1 treatment. The total amount of fatty acids in the treatment omega 6 P0 (0%) did not differ significantly with treatment P1 (3%), P2 (6%), P3 (9%) and P4 (12%).

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.

Effects of processing methods on fatty acid composition, physical and chemical properties of Moringa oleifera seed oil

2020 ◽  
Vol 34 (2) ◽  
pp. 117-124
Author(s):  
M.A. Haruna ◽  
J.K. Ipinjolu ◽  
A.M. Orire
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Peroxide Value ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Fish Feed ◽  
Processing Methods ◽  
High Peroxide

The study was carried out to establish the effect of processing methods on the quality of oil extracted from Moringa seeds. The oil was extracted from the raw and processed (Boiling for 90 minutes and soaking for 72 hours) (BS90min/72hours) seeds using a mini oil screw press extraction machine. The Gas Chromatography Mass Spectrometer GC-MS analysis of raw and treated Moringa seed oil indicated presence of four saturated (lauric, myristic, palmitic and arachidonic) and five unsaturated (palmitoleic, stearic, oleic, linoleic and linolenic) fatty acids. There was a consistent trend of reduction in the concentrations of both the unsaturated and saturated fatty acids in the treated samples compared to the raw samples. Oleic acid was most abundant of the unsaturated fatty acids in both the raw (88.792%) and treated (79.946%) Moringa seed oil. Myristic acid recorded the lowest concentration of the saturated fatty acids in raw (0.939%) and treated (0.7640%) seed oils. The peroxide value also increased from 0.03±0.00mg/mol/kg in the raw to 73.00±0.06 mg/mol/kg in the treated oils. The quality character of the Moringa oil with respect to high peroxide value recorded in the oil of the processed seed indicated reduced shelf life. This calls for further studies to explore and improve on its nutritional values for possible utilization as an alternative to fish oil in fish feed production. Keywords: Dietary oil, saturated, unsaturated, extraction, fatty acid.

scholarly journals Biochemical Changes in Fatty Acids, Hydrocarbons and Sterols as well as Total Lipids of Albino Rats Ingested some Synthetic Colourants and Flavourants as Food Additives

2017 ◽  
Vol 9 (1) ◽  
pp. 40-47
Author(s):  
Hossam S. EL-BELTAGI ◽  
Emam A. ABDEL-RAHIM
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Food Additives ◽  
Biochemical Changes ◽  
The Other ◽  
Albino Rats ◽  
Total Lipids ◽  
Form Complex ◽  
Lipid Fractions

The present study was carried out to investigate the effect of ingested synthetic food colourants or flavourants on total lipids content feces. The feces of rats ingested synthetic food colourants or flavourants has more lipids than that of control feces. In treated rat feces some fatty acids were disappeared (C19) or appeared (C14) while the other were increased (C15, C20, C18:2) or decreased (C6) when compared with the control feces. Most of unsaturated fatty acids (un SFA) might bind with the synthetic food colourants or flavourants and secreted in feces, but less consumed than saturated fatty acids (SFA) which, observed on hydrocarbon components, but sterols including cholesterol were more secreted by synthetic food additives treatments. Generally, the increase of total lipids and lipid fractions in feces such as unsaturated fatty acids (un SFA), total sterols (TS) especially cholesterol maybe due to their abilities to bind with food additives and form complex which secreted in feces.

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.

scholarly journals Comparison of Fatty Acid Compositions of Commercial Fish and Fish By-Products Oils Used in Fish Feed Industry in Turkey

2019 ◽  
Vol 7 (11) ◽  
pp. 1941 ◽  
Author(s):  
Kutsal Gamsız ◽  
Ali Yıldırım Korkut ◽  
Aysun Kop
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Whole Body ◽  
Fish Nutrition ◽  
Fish Feed ◽  
Commercial Fish ◽  
Feed Industry ◽  
By Products

Fats have a function in transmitting the necessary fatty acids to fish as well as being an energy source in fish nutrition. In particular, high-chain unsaturated fatty acids are needed for feeding saltwater fish. In this study, the fatty acid composition of fish oils obtained from some whole-body fish and fish by-products used in the fish-feed industry in Turkey was determined and compared with each other. Accordingly, SFA (Saturated fatty acids) ratios were in the range of 15.57-33.38% in the oils obtained from the whole-body fish and in the range of 16.3-31.89% in the oils from fish by-products; MUFA (Monounsaturated fatty acids) ratios were in the range of 24-38.69% in the oils obtained from the whole-body fish and in the range of 25.81-47.57% in the oils from fish by-products; PUFA (Polyunsaturated fatty acids) ratios were in the range of 31-36.73% in the oils obtained from the whole-body fish and in the range of 33.54-36.78% in the oils from fish by-products. Given DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) ratios which are among the most important PUFAs for nutrition, it was determined that DHA ratios were in the range of 14.08-19.10% in the oils obtained from the whole-body fish and in the range of 3.55-15.28% in the oils from fish by-products, whereas EPA ratios were in the range of 8-9.89% in the oils obtained from the whole-body fish and in the range of 2.63-15.28% in the oils from fish by-products.

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