scholarly journals Effects of Dietary n-3 Highly Unsaturated Fatty Acids and Vitamin E Levels on the Growth and Fatty Acid Composition of Rockfish Sebastes schlegeli

2010 ◽  
Vol 13 (2) ◽  
pp. 118-126
Author(s):  
Sang-Min Lee
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Sebastes Schlegeli ◽  
Highly Unsaturated Fatty Acids

scholarly journals Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

2021 ◽  
Vol 8 ◽  
Author(s):  
Isa Fusaro ◽  
Damiano Cavallini ◽  
Melania Giammarco ◽  
Anna Chiara Manetta ◽  
Maria Martuscelli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Essential Oils ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Dietary Vitamin ◽  
Control Group

The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L*), and redness (a*) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage.

Origin of Marine Fatty Acids. I. Analyses of the Fatty Acids Produced by the DiatomSkeletonema costatum

1964 ◽  
Vol 21 (4) ◽  
pp. 747-756 ◽  
Author(s):  
R. G. Ackman ◽  
P. M. Jangaard ◽  
R. J. Hoyle ◽  
H. Brockerhoff
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Laboratory Experiments ◽  
Unsaturated Fatty Acids ◽  
Skeletonema Costatum ◽  
Marine Diatom ◽  
Highly Unsaturated Fatty Acids ◽  
Diatom Skeletonema Costatum

Analysis of the fatty acid composition of a marine diatom, Skeletonema costatum, shows that the longer-chain highly unsaturated fatty acids characteristic of fish lipids can be produced by some phytoplankton as well as through intermediary zooplankton. Comparison of cultures of various degrees of maturity indicates that the fatty acid composition of mature cultures in laboratory experiments is not necessarily typical of pelagic diatoms. The origin of atypical C16-polyunsaturated fatty acids is discussed.

Description of Oncholaimus moanae sp. nov. (Nematoda: Oncholaimidae), with notes on feeding ecology based on isotopic and fatty acid composition

2008 ◽  
Vol 89 (2) ◽  
pp. 337-344 ◽  
Author(s):  
Daniel Leduc
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Feeding Habits ◽  
Nematode Species ◽  
Trophic Levels ◽  
Sediment Surface ◽  
Highly Unsaturated Fatty Acids

A new free-living marine nematode species, Oncholaimus moanae sp. nov., is described from intertidal fine sand in southern New Zealand. Oncholaimus moanae sp. nov. can be distinguished from other species of the genus by the presence of a pre-cloacal papilla bearing four pairs of short, stout spines, a post-cloacal papilla, long (>70 μm) spicules, and a demanian system with two openings situated laterally at level of uvette. The δ13C signature of O. moanae sp. nov. suggests that benthic microalgae are the main carbon source for this species, but an elevated δ15N signature suggests predatory feeding habits. The fatty acid composition of O. moanae sp. nov. is rich in highly unsaturated fatty acids, which are likely to originate from heterotrophic protists (e.g. ciliates). The data obtained in this study suggest, for the first time, that marine nematodes can be a high quality food source (i.e. rich in highly unsaturated fatty acids) to predators. Large nematodes living near or at the sediment surface, in particular, may represent an important trophic link between heterotrophic protists and higher trophic levels in marine sediments.

Sign in / Sign up

Export Citation Format

Share Document