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 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 Changes of the fatty acid composition of sprouts during germination

2010 ◽  
pp. 89-92
Author(s):  
Melinda-Rita Márton ◽  
Sándor Szép ◽  
Zsolt Mándoki ◽  
Melinda Tamás ◽  
Salamon Rozália Veronika ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Sunflower Seed ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fat Content

During our research we studied the fat content and fatty acid composition during the germination and sprouting periods of the most important sprouts: wheat, lentil, alfalfa, radish and sunflower seed. In this article we present our research results during this sprouting study. The concentration of the saturated fatty acids (palmitic acid, stearic acid) decreased, the concentration of the unsaturated fatty acids increased during germination, but the tendency was not so high than was published in the literature.

scholarly journals Identification of Organic Constituents in Cooking Oil by Adding Turmeric as a Potential Antioxidant Agent

2020 ◽  
Vol 11 (2) ◽  
pp. 8904-8914
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Unsaturated Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Cooking Oil ◽  
Turmeric Extract

The objective of this study to compare the fatty acids composition in cooking oil from repeated frying without added turmeric extract and added. The research design is testing the composition of fatty acids in repeated cooking oil using two types of treatment, namely cooking oil from frying without adding turmeric extract and cooking oil from frying with 0.03% turmeric extract added with 10 times frying repeat because it is suspected that repeated frying will increase the composition of fatty acids in cooking oil. The analysis of fatty acids was conducted using gas chromatography. Based on these results that the fatty acid components were produced of saturated fatty acids, namely lauric acid, myristic acid, palmitic acid, and stearic acid, whereas unsaturated fatty acids also detected such as elaidic acid, oleic acid, linoleic acid, cis-11-eicosadienoic acid, linolenic acid, and cis-11,14-eicosadienoic acid. The highest saturated fatty acid content in cooking oil before frying is palmitic acid (30.88%), whereas unsaturated fatty acid was oleic acid (35.86%). The highest content of saturated fatty acids in cooking oil has been added turmeric extract before frying is palmitic acid (28.5%), while unsaturated fatty acid of oleic acid was 32.97%.

scholarly journals The study of the fatty acid composition of common lilac flowers of “Madame Lemoine” variety

2021 ◽  
pp. 33-36
Author(s):  
Аndrii Popyk ◽  
Viktoriia Kyslychenko ◽  
Viktoriia Velma
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Quantitative Content ◽  
Common Lilac

An important place in human nutrition is occupied by omega-3, omega-6 and omega-9 fatty acids (FA). They have different effects on the human body and play a significant role in the appearance and the course of some diseases (for example, cardiovascular system, gastrointestinal tract, cancer, obesity, etc.). The aim. To study the qualitative composition and the quantitative content of fatty acids in Common Lilac (Syringa vulgaris) flowers of “Madame Lemoine” variety. Materials and methods. The fatty acid composition was studied by gas chromatography based on the formation of methyl esters of fatty acids and their subsequent determination. Results and discussion. The presence and the quantitative content of 15 fatty acids have been determined. Among them, 13 FA have been identified, namely 6 saturated fatty acids and 7 unsaturated fatty acids. The total amount of saturated fatty acids (54.65 %) significantly predominates over unsaturated fatty acids (34.81 %). Palmitic acid dominates among saturated FA (39.83 %). Linoleic acid has the highest percent among unsaturated FA (13.75 %). Conclusions. For the first time the composition of fatty acids in Common Lilac flowers of “Madame Lemoine” variety has been studied. The raw material accumulates saturated fatty acids in a significant number. Palmitic acid (C 16 : 0) – 39.83 % and linoleic acid (C 18 : 2) – 13.75 % are the dominant acids

BLOOD FATTY ACID COMPOSITION IN COWS DEPENDING ON THE TYPE OF AUTONOMIC REGULATION IN SUMMER PERIOD

2021 ◽  
Vol 12 (4) ◽  
Author(s):  
I. A. Hryshchuk ◽  
◽  
V. I. Karpovskyi ◽  
V. V. Danchuk ◽  
B. V. Gutyj ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Blood Plasma ◽  
Unsaturated Fatty Acids ◽  
Physiological Activity ◽  
Saturated Fatty Acids ◽  
Nervous Activity ◽  
Autonomic Regulation ◽  
In Blood Plasma

Coordination of physiological activity and intensity of metabolism in various organs and tissues of a productive animal, depending on environmental conditions and own needs, is provided by the regulatory activity of the corresponding nerve centers. However, the features of the autonomic regulation of the nervous system in this matter can have a significant impact not only on the physiological activity of animals but also on their productivity. Therefore, the question of studying the influence of autonomic regulation on the animal body in general and the interaction of the autonomic system and lipid metabolism is quite relevant. Groups of animals were formed by determining the state of the cardiovascular system according to Baevskyi. Blood plasma was used for the study, lipid extraction was performed by the Folch method. Fatty acid analysis was performed on a Trace GC Ultra gas chromatograph (USA) with a flame ionization detector. Studies have shown that the relative content of saturated fatty acids in blood of normotonics was the highest compared with other groups: sympathotonics – by 1.9%; vagotonics – 0.48%. Regarding the concentration of saturated fatty acids in sympathotonics, it should be noted that the content of stearic acid was the highest (18.07 ± 0.01; P < 0.001) and saturated fatty acids from C6 to C16 were characterized by the lowest values (P < 0.01–0.05) in comparison with other groups The total content of unsaturated fatty acids in blood plasma of sympathotonics and vagotonics was 1.19% and 0.49% higher, respectively, compared with normotonics. Quite interesting is the fact that sympathotonics were characterized by the highest content of polyunsaturated fatty acids, the content of which decreased in the range C18:2n6 > C20:4n6 > C18:3n3 > C22:6n3 > C22:5n3, a similar sequence we observed in other groups, although the relative concentration of acids could fluctuate. Normotonics were characterized by the highest levels of some polyunsaturated fatty acids (C18:3n3, C22:5n3, C22:6n3) (P < 0.05-0.01), while levels of some unsaturated fatty acids (C18: 1n9, C20: 3n6) were the lowest. Thus, the type of nervous activity has a significant effect on the ratio of fatty acids in blood plasma of cows and autonomous regulation affects the metabolic processes in the animal’s body.

Fatty Acid Composition of Turkey Meat Sucuk (Soudjuck), Salami, and Sausages

2008 ◽  
Vol 4 (2) ◽  
Author(s):  
Semih Otles ◽  
Ozlem Cagindi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Turkey Meat ◽  
Oleic And Linoleic Acids

In this paper, the fatty acid composition of turkey meat sucuk (soudjuck), salami, and sausages were determined and compared with each other. The fatty acids methyl esters of each product were identified by capillary gas chromatography. Most of the fatty acids in sucuk (soudjuck) samples were monosaturated; however in salami and sausages samples most of were mono and di-unsaturated. Saturated fatty acids in sucuk (soudjuck) samples followed, having the palmitic and stearic acids as their major components and had a range of 229.7-385.2 g kg-1 and 87.6-215.9 g kg-1. In salami and sausages samples, unsaturated fatty acids, the oleic and linoleic acids were the major components and had a range of 170.0-542.0 g kg-1 and 151.5-353.0 g kg-1. PUFA (polyunsaturated fatty acids) were found for sausages in the highest amount with linoleic acids concentration. Turkey meat salami and sausages presented a higher content of unsaturated and polyunsaturated fatty acids than turkey meat sucuk (soudjuck).

scholarly journals Effect of feeding linseed on the fatty acid composition of milk

2013 ◽  
pp. 45-50
Author(s):  
Ágnes Süli ◽  
Béla Béri ◽  
János Csapó ◽  
Éva Vargáné Visi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Palmitic Acid ◽  
Linolenic Acid ◽  
Myristic Acid ◽  
Saturated Fatty Acids

In the last decades many researches were made to change the animal product food’s composition. The production of better fat-compound milk and dairy products became a goal in the name of health conscious nutrition. These researches were motivated by the non adequate milk fat’s fatty acid composition. There have been made researches in order to modify the milk’s fatty acids’ composition to reach the expectations of functional foods. With the optimal supplement of the feed can be increased the proportion of the polyunsaturated fatty acids and can decreased the saturated fatty acids. Row fat content of milk was not decreasing in the course of examination neither of the cold extruded linseed nor the whole linseed supplement as opposed to observations experienced by other authors. In case of monounsaturated and polyunsaturated fatty acids when supplementing with cold extruded linseed the most significant change was observable in the concentration of the elaidic acid, oleic acid, linoleic acid, alfa-linolenic acid, conjugated linoleic acid. In case of saturated fatty acids the quantity of palmitic acid and myristic acid lowered considerably. When observating the feeding with whole linseed the concentration of many fatty acids from the milkfat of saturated fatty acids lowered (caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid). The quantity of some unsaturated fatty acids was showing a distinct rise after feeding with linseed, this way the oleic acid, alfa-linolenic acid, conjugated linoleic acid, eicosadienoic acid. The aim of the study was to produce food which meets the changed demands of customers as well. The producing of milk with favourable fatty acid content from human health point of view can give scope propagate the products of animal origin.  

scholarly journals Forage breeding and management to increase the beneficial fatty acid content of ruminant products

2003 ◽  
Vol 62 (2) ◽  
pp. 329-336 ◽  
Author(s):  
R. J. Dewhurst ◽  
N. D. Scollan ◽  
M. R. F. Lee ◽  
H. J. Ougham ◽  
M. O. Humphreys
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Content ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Conjugated Linoleic Acids ◽  
Plant Lipids

The declining consumption of ruminant products has been partly associated with their high proportion (but not necessarily content) of saturated fatty acids. Recent studies have focused on the less prominent fact that they are also important sources of beneficial fatty acids, includingn-3 fatty acids and conjugated linoleic acids. α-Linolenic acid (18: 3n-3) is of particular interest because it also contributes to improved flavour of beef and lamb. Many recent studies showed large effects of special concentrates on levels of fatty acids in milk and meat. However, the ‘rumen protection’ treatments, needed to ensure a worthwhile level of fatty acid in products, are expensive. Herbage lipids are the cheapest and safest source of these fatty acids and so breeding to increase delivery of fatty acids from plants into ruminant products is an important long-term strategy. Plant lipids usually contain high levels of polyunsaturated fatty acids, particularly 18: 2n-6 and 18:3n-3 which are the precursors of beneficial fatty acids. Whilst some plants are particularly rich in individual fatty acids (e.g. 18:3n-3 in linseed), there are also useful levels in grass and clover (TrifoliumSpp.). Levels of fatty acids in forages in relation to species and varieties are considered, as well as management and conservation methods. Relationships between levels of fatty acids and existing traits and genetic markers are identified. The effects of forage treatments on the fatty acid content of ruminant products are reviewed. The higher levels of polyunsaturated fatty acids in milk from cows fed clover silages show that the level of fatty acids in herbage is not the only factor affecting levels of fatty acids in ruminant products. Further effort is needed to characterise susceptibility of unsaturated fatty acids to oxidative loss during field wilting and biohydrogenation losses in the rumen, and the relative importance of plant and microbial processes in these losses. The pathways of lipolysis and lipid oxidation are reviewed and other plant factors which offer potential to breed for reduced losses are considered.

Characteristics of Crude Palm Oil Produced in Hainan

2013 ◽  
Vol 448-453 ◽  
pp. 1079-1084 ◽  
Author(s):  
Pu Gong ◽  
Gan Ran Deng ◽  
Jian Hua Cao ◽  
Guo Jie Li ◽  
Zhi Liu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Total Lipids ◽  
Crude Palm Oil ◽  
Total Fatty Acids

Crude palm oil (CPO) was extracted from fresh fruit bunches of RYL7 oil palm cultivated in Hainan by using a self-made single stage screw press. The physicochemical characteristics and Fatty acid composition of the CPO was investigated. The experimental results included melting point (33.10 °C), density (0.91 g/cm3 at 20 °C), acid value (8.35 mg KOH/g), iodine value (62.72 mg iodine/g), saponifiable value (198.02 mg KOH/g), moisture and volatile matter (0.16% of total lipids), insoluble impurities (0.04% of total lipids), unsaponifiable matter (0.40% of total lipids). Oleic acid (40.90% of total fatty acids), palmitic acid (37.88% of total fatty acids), linoleic (14.29% of total fatty acids), followed by stearic acid (5.11% of total fatty acids) were found to be the predominant fatty acids in the oil. The unsaturated oleic acid was the most predominant fatty acid in CPO of Hainan while saturated palmitic acid was the most principal fatty acid in palm oil from Malaysia. The contents of linolenic, unsaturated fatty acids, and polyunsaturated fatty acids in this CPO were 4.09%, 5.09%, 4.09% higher than that of Malaysia, respectively. In addition, the percentages of palmitic acid and saturated fatty acids of this oil were 5.62%, 6.01% lower than that of Malaysia, respectively.

scholarly journals Fatty Acids Composition, Variation and Distribution in Different Accessions of the West African Pear (Dacryodes edulis) and Potential Health Benefits

2020 ◽  
pp. 35-47
Author(s):  
Godwin Oju Igile ◽  
Henrietta Nkechi Ene-Obong ◽  
Godwin Eneji Egbung
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Climatic Conditions ◽  
Potential Health ◽  
Dacryodes Edulis

The pulp of Dacryodes edulis is eaten raw, cooked or roasted by West and central Africans. The aim of this study was to determine the fatty acid composition, type, variation and distribution among different accessions of D. edulis purchased from different locations of Eastern Nigeria, using GC-MS data. The results showed that D.edulis is rich in ω-3,6,9 unsaturated fatty acids. Saturated fatty acids namely, pentadecanoic, tetradecanoic (myristic), tridecanoic, hexadecanoic (palmitic), undecanoic and octadecanoic (stearic) acids were common to all accessions. Unsaturated fatty acids identified in the four accessions included, Oleic, linoleic, linolenic, linoelaidic and several other polyunsaturated fatty acids including brassidic and vacennic acids, and 19,19-Dimethyl-Eicosa-8,11-dienoic acid (6.83±0.37%) a derivative of oleic acid which was found only in Nsukka samples. Two novel polyunsaturated fatty acids namely; Methyl,9,12-Heptadecadienoic acid and 2,6,10,14-Hexadecatetraenoic acid were identified in the present study. The ratio of saturation to unsaturation was calculated to be approximately 1:2. The concentration of TSFAs fell in the range of 27.07±1.75-39.87±1.72%, while TMUFAs was 3.14±0.22-10.77±0.55%, and TPUFAs was 46.81±1.22-58.71±2.33% respectively. We concluded that, the presence of polyunsaturated fatty acids in D. edulis may provide cardio-protective benefits in terms of human nutrition and could be substitutes for olive oil in healthy normo-cholesterolemic human diets. We further concluded that the differences in fatty acid composition, distribution, variation and concentration between the locations studied may be affected not only by their biogenetic origin but also by soil type and climatic conditions.

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