scholarly journals Analysis of omega-3 fatty acid content of South African fish oil supplements

2011 ◽  
Vol 22 (6) ◽  
pp. 324-329 ◽  
Author(s):  
Maretha Opperman ◽  
De Wet Marais ◽  
A.J. Spinnler Benade
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
South African ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Omega 3 Fatty Acid

scholarly journals Δ 6-desaturase activity in liver microsomes of rats fed diets enriched with cholesterol and/or ω3 fatty acids

1988 ◽  
Vol 249 (2) ◽  
pp. 351-356 ◽  
Author(s):  
M L Garg ◽  
E Sebokova ◽  
A B R Thomson ◽  
M T Clandinin
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Beef Tallow ◽  
Acid Content ◽  
Linseed Oil ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Omega 6 ◽  
3 Omega

The effect of feeding semipurified diets enriched in linseed (rich in C18:3, omega 3 fatty acid) or fish (rich in C20:5, omega 3 and C22:6, omega 3 fatty acid) oil with and without cholesterol supplementation on the desaturation of linoleic acid (C18:2, omega 6) by rat liver microsomal fractions was investigated. Animals fed diets supplemented with beef tallow were used as equal-energy controls. Both linseed-oil and fish-oil diets, without added cholesterol, decrease conversion of C18:2, omega 6 fatty acid to gamma-linolenic acid (C18:3, omega 6). Reduction in delta 6-desaturation was significantly greater for animals fed the diet containing fish oil than with animals fed the linseed-oil diet. The major effect of cholesterol supplementation was to decrease the rate of desaturation of C18:2, omega 6, when fed in combination with the beef-tallow diet, whereas delta 6-desaturation was unaffected when cholesterol was fed along with diets high in omega 3 fatty acids (linseed oil or fish oil). The activity of the delta 6-desaturase in vitro is consistent with the fatty acid composition observed for the microsomal membranes on which this enzyme is localized. Dietary linseed oil and fish oil lowered the arachidonic (C20:4, omega 6) acid content of rat liver microsomes, with an accompanying increase in membrane eicosapentaenoic (C20:5, omega 3) and docosahexaenoic (C22:6, omega 3) acid content, in comparison with the group fed beef tallow. Inclusion of cholesterol into the beef-tallow or linseed-oil diets resulted in decreased membrane C20:4, omega 6-fatty-acid content, with concomitant increase in C18:2, omega 6-fatty-acid content. However, addition of cholesterol to the fish-oil diet did not alter the microsomal membrane content of C20:4, omega 6 fatty acid. Thus it is suggested that (1) the decrease in prostaglandin E2, thromboxane and prostacyclin levels generally observed after fish-oil consumption may be at least partly due to inhibition of C20:4, omega 6-fatty-acid synthesis from C18:2, omega 6 fatty acid; and (2) consumption of fish oil prevents the further decrease in C20:4, omega 6-fatty-acid levels by dietary cholesterol that is apparent when cholesterol is fed in combination with diets high in saturated fat or C18:3, omega 3 fatty acid.

Determination of Digestibility, Tissue Deposition, and Metabolism of the Omega-3 Fatty Acid Content of Krill Protein Concentrate in Growing Rats

2010 ◽  
Vol 58 (5) ◽  
pp. 2830-2837 ◽  
Author(s):  
Kayla M. Bridges ◽  
Joseph C. Gigliotti ◽  
Stephanie Altman ◽  
Jacek Jaczynski ◽  
Janet C. Tou
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Protein Concentrate ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Growing Rats

scholarly journals CHANGES OF OMEGA-3 FATTY ACID CONTENT AND LIPID COMPOSITION IN CANNED TUNA DURING 12-MONTH STORAGE

2008 ◽  
Vol 15 (2) ◽  
pp. 164-175 ◽  
Author(s):  
SIRITHON SIRIAMORNPUN ◽  
LIFENG YANG ◽  
JITTAWAN KUBOLA ◽  
DUO LI
Keyword(s):  
Fatty Acid ◽  
Lipid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Canned Tuna

Effect of Fish Meal Supplementation on Bovine Plasma and Luteal Omega-3 Fatty Acid Content.

2010 ◽  
Vol 83 (Suppl_1) ◽  
pp. 212-212
Author(s):  
Patrick D. Burns ◽  
Nicole R. White ◽  
Robert D. Cheatham ◽  
Raymond Romero ◽  
Jason E. Bruemmer ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Fish Meal ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Bovine Plasma

scholarly journals Biology, strategies, and fresh meat consequences of manipulating the fatty acid composition of meat

2020 ◽  
Vol 98 (2) ◽  
Author(s):  
Derris D Burnett ◽  
Jerrad F Legako ◽  
Kelsey J Phelps ◽  
John M Gonzalez
Keyword(s):  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Meat Products ◽  
Consumer Preference ◽  
Omega 3 ◽  
Fresh Meat ◽  
Omega 3 Fatty Acid

Abstract The utility and attractiveness of adipose tissue within meat products vary based on species, cut, and consumer preference. In beef, producers are rewarded for producing carcasses with greater visual marbling at the 12th and 13th rib juncture, while pork producers are either not rewarded or penalized for producing carcasses with too much adipose tissue. Some consumers prefer to purchase leaner meat cuts, while other consumers pay premiums to consume products with elevated fat content. While no clear consumer adipose tissue preference standard exists, advances in beef and swine nutrition have enabled producers to target markets that enable them to maximize profits. One niche market that has increased in popularity over the last decade is manipulating the fatty acid profile, specifically increasing omega-3 fatty acid content, of beef and pork products to increase their appeal in a healthy diet. While much research has documented the ability of preharvest diet to alter the fatty acid profile of beef and pork, the same studies have indicated both the color and palatability of these products were negatively affected if preharvest diets were not managed properly. The following review discusses the biology of adipose tissue and lipid accumulation, altering the omega-3 fatty acid profile of beef and pork, negative fresh meat color and palatability associated with these studies, and strategies to mitigate the negative effects of increased omega-3 fatty acid content.

Abstract P400: Assessing the Fatty Acid Profiles of Dried Blood and Breast Milk Collected on Filter Paper

Circulation ◽  
2014 ◽  
Vol 129 (suppl_1) ◽  
Author(s):  
Kristina A Harris ◽  
William Harris
Keyword(s):  
Fatty Acid ◽  
Breast Milk ◽  
Acid Content ◽  
Room Temperature ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Fatty Acid Status ◽  
Blood Samples ◽  
Omega 3 Fatty Acid ◽  
Acid Status

Introduction: Assessment of the fatty acid status [particularly the highly labile, long-chain omega-3 species eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] of both blood and breast milk is important in epidemiological studies that seek to discover relationships between fatty acid status and health outcomes. Both blood and milk samples are difficult to collect and process in the field, and they are expensive to ship frozen to the laboratory. Hence improved approaches to sample acquisition and transport are needed to expand the research base for these metrics. Methods: The purpose of this study was to validate methods to collect, preserve and analyze the fatty acid composition of dried blood spots (DBS) and dried milk spots (DMS). Single drops of blood from 5 volunteers and of milk from 5 lactating women were applied to Whatman 903 cards which had been pretreated with an antioxidant preservative cocktail (OxyStop®). The omega-3 fatty acid content of the milk and the blood samples spanned a 5-fold range. These cards were then kept in the dark at room temperature, 4°C, -20°C, and -80°C for 28 days. Samples were analyzed weekly (in triplicate) and were compared to baseline values and to liquid samples stored under the same conditions. Red blood cells (RBC) from the 5 blood samples were also included in the experiment. Samples were considered stable up until the week that the mean omega-3 fatty acid content had decreased by >10% from baseline. In a separate experiment, the RBC omega-3 index was estimated from the DBS EPA+DHA value using blood samples from 106 healthy subjects. Results: Based on the stability criterion, both DBS and DMS samples were stable for 4 weeks under all storage conditions. RBC EPA+DHA (the omega-3 index) was also stable for 4 weeks under all conditions except storage at -20°C at which temperature degradation occurred within 1 week. The correlation between the omega-3 index and DBS EPA+DHA was 0.98 (p<0.0001) indicating that the RBC omega-3 levels can be accurately estimated from whole blood analysis. DHA levels in liquid vs. dried milk were also strongly correlated (r>0.99; p<0.0001). Conclusion: Both blood and milk omega-3 fatty acid content can be accurately assessed from samples collected and transported at room temperature on filter paper.

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