Unsaturated Fatty Acid Content Research Articles

Postpartum Body Condition Score (BCS) and Lactation Stage (30 and 60 Days) Affecting Essential Fatty Acids (EFA) and Milk Quality of Najdi Sheep.

Body condition scoring (BCS) can be used to assess the energy reserves of sheep during feeding, production, and weaning. The aim of this study was to evaluate the influence of BCS after parturition in stages of lactation (30 and 60 days) on the milk quality of Najdi ewes. The ewes were milked in the morning after their lambs had been isolated. Milk composition and fatty acid profiles (FA) were analyzed at 30 and 60 days of lactation after assessment of the sheep's body condition. The sheep were classified into the following body conditions: 2.5, 3.0, 3.5, and 4.0. Sheep milk contained significant (p < 0.05) levels of protein at a BCS of 3.5 and on day 60 of lactation. The ewes with a BCS of 2.5 had a high milk content (p < 0.05) of unsaturated fatty acids (USFA), monounsaturated fatty acid (MUFA), oleic acid (OA), vaccenic acid (VA), and LA at day 60 of lactation. This result shows that the ewes with a BCS of 2.5 were able to produce high-quality milk, and 60 days of lactation was the preferred time for producing good milk and tasty and healthy dairy products.

MaC2H2-like regulates chilling stress response of 'Fenjiao' banana by modulating flavonoid synthesis and fatty acid desaturation.

Chilling injury (CI) is a major problem that affects fruit quality and ripening. Herein, chilling stress severely inhibited the expression of transcription factor MaC2H2-like. MaC2H2-like activates the expression of genes associated with flavonoid synthesis (MaC4H-like1, Ma4CL-like1, MaFLS, and MaFLS3) and fatty acid desaturation (MaFAD6-2 and MaFAD6-3), the leading indicators of chilling tolerance. MaC2H2-like interacts with MaEBF1 and boosts the transcriptional activity of MaFAD6-2, MaFAD6-3, Ma4CL-like1, and MaFLS. The overexpression of MaC2H2-like reduced fruit CI, induced the expression of these genes and increased the content of flavonoid and unsaturated fatty acid. Meanwhile, the silencing of MaC2H2-like increased fruit CI and downregulated the expression of those genes and reduced the content of flavonoid and unsaturated fatty acid. These results indicate that MaC2H2-like function as new player in modulating fruit CI by regulating flavonoid synthesis and fatty acid desaturation. MaC2H2-like could be a useful candidate gene for improving cold tolerance in 'Fenjiao' banana.

Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate

Chocolate is a widely consumed product with high levels of polyphenols; unfortunately, it is reduced during the process. Adding other components allows for counteracting the polyphenols lost during chocolate processing and reducing the content of unsaturated fatty acids, affecting its physical properties. This study identified the conching time, concentration of sauco by-products, and levels of sacha inchi oil to produce enriched dark chocolates. For this study, sauco by-products in percentages of 2, 6 and 10%, sacha inchi oil in levels of 1, 3, and 5%, and three conching times of 16, 20, and 24 h were added to 75% dark chocolates, and the process conditions were optimized through the response surface methodology (RSM). The physicochemical properties of the dark chocolates were studied, observing that the sauco by-product, sacha inchi oil, and conching time significantly affected (p < 0.05) the variables of antioxidant activity, total phenol content, rheology, hardness, and particle size. The R2 correlation of the factors declared against the variables indicated the model's reliability as it was close to 1. The results suggest that incorporating sauco by-products allows for obtaining chocolates with good chemical properties; however, high percentages of sacha inchi oil and shorter conching time cause a negative effect on the chocolate affecting the physical properties.

Associations of Fatty Acid Profile with Abdominal Obesity in Men.

The content of individual unsaturated fatty acids in blood plasma (measured by HPLC) and their association with abdominal obesity in a group of men (mean age 52.2 years) was analyzed. The abdominal obesity was diagnosed according to the criteria of the All-Russian Scientific Society of Cardiology (waist circumference >94 cm). Men with abdominal obesity had higher levels of ω-6 γ-linolenic and dihomo-γ-linolenic acids, as well as ω-3 eicosapentaenoic and docosahexaenoic acids. They also had significantly elevated plasma levels of triglycerides and glucose and lower levels of HDL. Using single-factor ROC analysis we determined optimal cut-off thresholds for fatty acid levels indicating the presence of abdominal obesity. The results of regression analysis showed that the level of γ-linolenic acid is directly associated with the chance of abdominal obesity.s.

Identification of Fat in Pork Using Fourier Transform Infrared Spectrum and GC-MS

Halal food safety issues receive serious attention. Methods for analyzing contamination of non-halal ingredients, such as lard, must be developed to assist in the halal authentication process for food. This study was conducted to compare the fat profile of pork thighs using FT-IR and GC-MS. The pork is dried in the oven and then extracted using n-hexane. The resulting fat was characterized by FT-IR. Determination of fatty acids was carried out by GC-MS using a derivatization technique. Based on the results of the study showed that the infrared pattern of lard can be identified from the difference in absorption intensity. Pork fat has a higher unsaturated fatty acid content than beef and chicken. Infrared spectra can confirm the presence of -C=C- bonds at 3005, 1745, 1116, 1550, and 722 cm-1. The FTIR data shows that there are larger unsaturated fatty acid groups in pork fat than in beef and chicken fat. This procedure is a non-destructive method that can be carried out quickly, and cheaply, and can be developed into a routine procedure for halal authentication of food. Based on the results of unsaturated fatty acid testing with GC-MS it can show the content of oleic acid (C18:1) contained in pork. The results of mapping the content of free fatty acids in pork can be used to complete halal authentication data easily and quickly.

Oxidative stability of emulsions made with self-extracted oil from euryhaline microalgae Spirulina and Scenedesmus

The fatty acid compositions and tocochromanol concentrations (α-, γ + β-, δ-tocopherol and δ-tocotrienol) of oil extracted from euryhaline microalgal strains (Spirulina subsalsa (Spi A), Scenedesmus MKB (Scnd) and Spirulina sp. (Spi B)) were analyzed. The oxidative stability of microalgae-based oil-in-water emulsions at pH 7 was also determined by measuring lipid hydroperoxide and headspace hexanal formation. The content of saturated fatty acids was highest in Spi B oil whereas n-3 linolenic and eicosapentaenoic acids were high in Spi A. No significant difference was reported in the total tocochromanol homolog contents of Spi A and Scnd oils, but it was significantly higher in Spi B oil. Tocochromanol depletion analysis revealed that δ-tocopherol and δ-tocotrienol had a slower depletion rate than other homologs and that their high content prolonged the hexanal lag phase of Spi B oil-in-water emulsions up to 21 days. The fact that Spi B had the lowest unsaturated fatty acid content and the highest tocochromanol concentration resulted in greater oxidative stability. Spi A oxidized faster than Scnd irrespective of their similar tocochromanol content which might be due to the higher amounts of unstable 18:3 and 20:5 fatty acids. These data suggest that these microalgal oils could have applications in sustainable food systems.

Increasing the oxidative stability of linseed oil

The object of the research is the process of oxidation of linseed oil at elevated temperature. Linseed oil is a valuable raw material for the chemical, food, cosmetic and other industries. The use of linseed oil is complicated by intensive oxidation processes associated with a high content of unsaturated fatty acids. Therefore, an important task is to develop and improve methods of oxidative stabilization of linseed oil. The oxidation process of unrefined linseed oil (CAS Number 8001-26-1) at a temperature of 110 °C in its original form and with the addition of antioxidants was studied. The effect of antioxidant concentrations (tocopherol, butylhydroxyanisole and butylhydroxytoluene) in the mixture on the induction period of linseed oil was found. The induction period was determined by differential scanning calorimetry. The total concentration of the mixture of antioxidants in each experiment was 0.02 %. The induction period of the initial oil was 155.31 min. Rational ratios of antioxidants in the mixture were found: tocopherol: butylhydroxyanisole (50:50) %; tocopherol: butylhydroxytoluene (50:50) %; tocopherol: butylhydroxyanisole: butylhydroxytoluene (33.33:33.33:33.33) %. At the same time, the oil induction periods are 295.7 min., 290.1 min. and 290.2 min., respectively. The quality indicators of the initial linseed oil and with the addition of the determined rational ratios of antioxidants after 2 hours of aging at a temperature of 110 °C were determined. The peroxide values of the samples were 8.5, 3.2, 3.6, 3.7 ½ O mmol/kg, respectively. The research results make it possible to introduce antioxidants in the production of linseed oil in rational concentrations. This will help increase the production of linseed oil resistant to oxidation at elevated temperatures, which will provide various industries with high-quality raw materials

Characterization of Agronomic and Seed Oil Features for Different Cultivars of Tree Peony.

Tree peony is a unique oil plant resource in China, and tree peony seed oil is one of the healthy edible oils with a very promising future. However, the main oil tree peony cultivars promoted in China are Paeonia ostii 'Fengdan' and Paeonia rockii. In order to explore new oil tree peony cultivars, 68 tree peony cultivars were investigated and cultivars with oil potential were selected by cluster analysis and grey relational analysis (GRA) in this study. The results demonstrated that the 68 cultivars varied significantly in terms of agronomic characteristics (p < 0.05), with the coefficient of variation in seed yield per plant reaching a high of 75.36%. The oil content of 46 cultivars was higher than 'Fengdan' (20.87 ± 0.26%) and 'Zibanbai' (21.24 ± 1.01%), while the alpha-linolenic acids and total unsaturated fatty acid contents of 26 cultivars were higher than 'Fengdan' (39.79 ± 1.13% and 88.99 ± 0.47%) and 'Zibanbai' (40.51 ± 0.09% and 93.59 ± 0.09%). Finally, three cultivars with better integrated traits were selected by cluster analysis and grey relational analysis (GRA), comprising of 'Changshoule', 'Xianchizhenghui', and 'Yupantuojin'. The contents of alpha-linolenic acids and total unsaturated fatty acids in 'Changshoule' (47.98 ± 0.17% and 93.60 ± 0.08%), 'Xianchizhenghui' (49.44 ± 0.63% and 93.80 ± 0.06%), and 'Yupantuojin' (40.46 ± 0.26% and 93.58 ± 0.06%) were higher than that of 'Fengdan' (39.79 ± 1.13% and 88.99 ± 0.47%). In general, these cultivars can be used as hybrid parental materials for breeding new excellent oil tree peony cultivars.

The metabolism of membrane lipid participates in the occurrence of chilling injury in cold-stored banana fruit

Banana fruit is highly vulnerable to chilling injury (CI) during cold storage, which results in quality deterioration and commodity reduction. The purpose of this study was to investigate the membrane lipid metabolism mechanism underlying low temperature-induced CI in banana fruit. Chilling temperature significantly induced CI symptoms in banana fruit, compared to control temperature (22 °C). Using physiological experiments and transcriptomic analyses, we found that chilling temperature (7 °C) increased CI index, malondialdehyde content, and cell membrane permeability. Additionally, chilling temperature upregulated the genes encoding membrane lipid-degrading enzymes, such as lipoxygenase (LOX), phospholipase D (PLD), phospholipase C (PLC), phospholipase A (PLA), and lipase, but downregulated the genes encoding fatty acid desaturase (FAD). Moreover, chilling temperature raised the activities of LOX, PLD, PLC, PLA, and lipase, inhibited FAD activity, lowered contents of unsaturated fatty acids (USFAs) (γ-linolenic acid and linoleic acid), phosphatidylcholine, and phosphatidylinositol, but retained higher contents of saturated fatty acids (SFAs) (stearic acid and palmitic acid), free fatty acids, phosphatidic acid, lysophosphatidic acid, diacylglycerol, a lower USFAs index, and a lower ratio of USFAs to SFAs. Together, these results revealed that chilling temperature-induced chilling injury of bananas were caused by membrane integrity damage and were associated with the enzymatic and genetic manipulation of membrane lipid metabolism. These activities promoted the degradation of membrane phospholipids and USFAs in fresh bananas during cold storage.

Effect of Vacuum Roasting on Total Selenium Content of Selenium-Enriched Rapeseed, Maillard Reaction Products, Oxidative Stability and Physicochemical Properties of Selenium-Enriched Rapeseed Oil.

Selenium-enriched rapeseed (SER) is an emerging oil seed. Roasting is beneficial in improving oil yield and promoting the release of micronutrients into SER oil, but high temperatures and dry air lead to selenium loss and fatty acid degradation in SER. To minimize the selenium loss and improve the SER oil quality, this study investigated the effects of vacuum (VC) roasting (90-170 °C for 30 min) on the SER selenium content, Maillard reaction products, oxidative stability, and physicochemical properties of SER oil, with conventional dry air (DA) roasting as the control. The results showed that the selenium loss in VC-roasted SER meals increased from 7.17 to 19.76% (90-170 °C for 30 min), which was 47.13 to 80.48% of that in DA-roasted SER meals, while no selenium was detected in the SER oils. Compared to DA roasting, VC roasting (90-170 °C for 30 min) reduced lipid oxidation products (LOPs), Maillard reaction products (MRPs), and benzo[a]pyrene contents, and increased carotenoids, unsaturated fatty acid contents, reaching a maximum oil yield of 35.58% at a lower temperature (130 °C for 30 min). Selenium contents exhibited a highly significant negative correlation with MRPs and LOPs (p ≤ 0.005). The VC roasting retarded selenium loss and improved SER oil quality compared to conventional DA roasting.

Comparative Study on the Oil Content and Fatty Acids Profile among Some Brassica rapa L. Genotypes

The study was carried out at Biochemistry, Agricultural Chemistry and Environmental Science laboratory of Sher-e-Bangla Agricultural University, Dhaka, Bangladesh from March, 2020 to September, 2021 to estimate oil content and fatty acids composition of some Brassica rapa L. genotypes. The experiment was laid out in a completely randomized design with three replications and consisted of four genotypes viz., BARI Sarisha-14, Brown Special, Yellow Special, Tori-7 and their F1s. Result revealed that the oil content ranged from 34.25-45.05% among the studied genotypes. The parent, Yellow Special contained the highest amount of oil (45.05%) and Brown Special contained the lowest amount (39.48%), while among the F1s, (Brown Special×Yellow Special) contained the highest amount (39.04%) and (BARI Sar-14×Brown Special) contained the lowest amount (34.25%). The major saturated and unsaturated fatty acids content ranged from 3.92-5.42% and 92.39-93.50% respectively. The parent, Brown Special and the F1- (BARI Sar-14×Brown Special) contained the highest amount of unsaturated fatty acids (92.81%) and (93.50%) respectively, while the parent Yellow Special and the F1- (Brown Special×Tori-7) contained the lowest amount of saturated fatty acids (3.96%) and (3.92%) respectively. The highest poly unsaturated fatty acids containing parent was Tori-7 (16.98%) and F1 was Yellow Special×Tori-7 (19.27%). The erucic acid content ranged from 44.97- 54.56%. Among the parents, Tori-7 and among the F1s-Yellow Special×Tori-7 contained the lowest amount of erucic acid (44.97%) and (45.37%) respectively. Therefore, the parents and F1s with high level of poly unsaturated fatty acids and low level of erucic acid could be selected for further development of these trait.

The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties

The aim of this paper was to determine the influence of ripening of semi-hard goat cheese in oil (mixture of Mljet's extra-virgin olive oil and refined sunflower oil; 50:50) on its physicochemical composition and sensory properties, as well as to determine the optimal time of immersion of the cheese in oil. Five batches of cheeses were produced, and the cheeses of the same batch were randomly divided into 3 groups according to the ripening method: (1) ripening in air (control group, treatment 1), (2) ripening in oil after 10 d of ripening in air (treatment 2), (3) ripening in oil after 20 d of ripening in air (treatment 3). Cheeses were sampled during ripening at d 0, 10, 20, 30, 45, and 60, and physicochemical analyses were performed. Oil as a ripening medium for cheese prevented water loss from the cheese (groups 2 and 3), and the significantly lowest contents of dry matter, protein, fat, saturated fatty acids (SFA), unsaturated fatty acids (UFA), oleic acid, and salt were found in group 2. Group 3 had the highest contents of fat, SFA, UFA, and oleic acid. Prolonged ripening of the cheese in air before immersion in oil resulted in greater water loss and the formation of such cheese structure that allowed oil to penetrate the cheese. Water retention and oil penetration into the cheese altered the physicochemical composition of the goat cheese, having a significantly positive effect on the sensory characteristics, particularly color, texture, and taste, allowing the cheese to be consumed even when goat milk is not produced due to seasonality.

A comparative study of muscle nutrition and intermuscular bone number in improved diploid carp

The common carp (Cyprinus carpio L., COC, 2n = 100) is one of the most widely consumed and distributed freshwater fish in the world. It ranks fourth in total freshwater aquaculture volume in various regions of China, behind Ctenopharyngodon idella, Hypophthalmichthys molitrix, and Aristichthys nobilis. However, in recent years, environmental degradation, inbreeding, disordered breeding, and other adverse effects have caused problems such as low seed quality and poor disease and stress resistance of the carp. In our laboratory, we developed two types of improved diploid carp the hybrid F1 of common carp (♀) × blunt snout bream (Megalobrama amblycephala, BSB, 2n = 48) (♂). To investigate the differences between IDC and IDMC compared to COC, in this study we compared the relevant characteristics of these two types of improved carp with those of COC in terms of muscle nutrient composition, intermuscular bone type, and number. The results showed that among the muscle nutrients, IDC had a higher protein content (18.50%) and lower carbohydrate content (0.70%). In addition, the unsaturated fatty acid content of IDC (3.45%) and IDMC (1.25%) were significantly higher than that of COC (P < 0.05) (0.50%). For monounsaturated fatty acids such as oleic acid (OA, C18:1 n-9) and linoleic acid (PA, C16:1), the content of IDC and IDMC were also abundant. In terms of intermuscular bone morphology, the morphology and type of intermuscular bone in IDC and IDMC medullary arch ossicles were consistent with those of COC. However, the number of intermuscular bones was different, and the average number of intermuscular bones of IDMC decreased by 14.77% (P < 0.05) compared with COC. The advantages of IDC and IDMC are different, with IDC having a higher value of muscle nutrients and IDMC having a lower intermuscular bone content. The distant hybridization of common carp (♀) × blunt snout bream (♂) developed two improved diploid carp varieties with excellent traits, which added carp germplasm resources with high muscle nutrition and lower intermuscular bone, and provided theoretical support for their production application.

Agronomic characteristics, insect pollinators, and seedbank persistence of a novel oilseed crop, chia (Salvia hispanica L.) in eastern China

Chia (Salvia hispanica L.), a member of the Lamiaceae family, is a newly emerging crop species in China, gaining extensive attention worldwide as a potential dietary oil and pharmaceutical resource. However, there are few reports on the cultivation or field evaluation of chia in China. The present study was conducted to evaluate the agronomic performance of chia, including the determination of the suitable seeding window and seed yield potential. Data were also collected on flower-visiting insects, flowering phenology, and seedbank persistence of chia for providing baseline information on weed risk assessment for the potential of crop introduction in China. Results showed that chia seeded between late-Apr. and middle-May produced a greater seed yield (mean: 686.6 kg ha−1; ranges: 324.5–1034 kg ha−1) compared to that of seeded at other dates (mean: 136.6 kg ha−1; ranges: 0–311.0 kg ha−1). While the content of individual saturated and unsaturated fatty acids of the chia seed oil varied with seeding date and genotype, the unsaturated fatty acids, including C18:1 (oleic acid), C18:2 (linoleic), and C18:3 (linolenic) were the most abundant fatty acid in chia seed oil, accounting for approximately 87 % of the total oil content. At the present location, even though the chia seeding dates varied from mid-Mar. to end-Jun., the plants could still complete the whole crop lifecycle with similar dates for the specific phenological stage. Moreover, chia flowers attracted a diverse group of pollinating insects from the Hymenoptera, Diptera, Lepidoptera, and Coleoptera. Eastern honeybees (Hymenoptera) and syrphid flies (Syrphidae) were the most abundant insect species, accounting for 25.4 % and 25.8 % of all insect pollinators, respectively. While the chia cannot persist in the seedbank during the spring growing season, the seeds from the late fall harvest could be partially dormant in the soil seedbank with the potential for generating the weed control problem in the subsequent crops. The baseline information obtained from this study would help understand the potential ecological risk of chia and serve a valuable reference for introduction of chia production in China.

Composition and content of fatty acid, lipid classes of two octopus species: \(\textit{Amphioctopus neglectus}\) and \(\textit{Cistopus indicus}\) from Ha Long bay, Quang Ninh province, Vietnam

The fatty acid compositions of the lipids of two octopus species (Amphiotopus neglectus and Cistopus indicus) were investigated. The composition and content of fatty acids of two octopus samples were analyzed using a GC-MS. The percentages of the lipid classes in total lipid were determined based on the image analysis program Sorbfil TLC Videodensitometer DV, Krasnodar, Russia. The highest content of docosahexaenoic acid (DHA) (from 20.65% to 34.56% of total fatty acids) in the lipids of both species was revealed, followed by the content of eicosapentaenoic acid (EPA), palmitic acid, and arachidonic acid (AA) in the ranges (12.76–21.54%; 12.23–14.96%; and 8.99–17.26% of total fatty acids, respectively). The content of unsaturated fatty acids did differ between males and females of the two species studied. However, these differences are few and can be explained by the timing of their breeding seasons. The fatty acid composition of the fats from both investigated octopus species permits their use as food with nutritional value, and the production of bioactive additives.

Influence of Dietary Supplementation of Inorganic and Organic Chromium on Body Conformation, Carcass Traits, and Nutrient Composition in Muscle and Internal Organs of Black Bengal Goats.

The effect of dietary inorganic and organic chromium (Cr) on body morphometry, carcass traits, and nutrient composition, including different minerals and fatty acids in meat and internal organs of Black Bengal goats, was studied. Thirty weaned Black Bengal kids of 3-5months (5.40 ± 0.34kg body weight) were assigned randomly into five groups and fed additional Cr for 150days. The experimental diets comprised a basal diet supplemented with Cr at the rate of 0 (control; without Cr supplementation), 1.0 and 1.5mg/kg of inorganic Cr (Cr(III)-chloride), and 1.0 and 1.5mg/kg of organic Cr (Cr-yeast). The body morphometry such as body length, heart girth, paunch girth, loin width, leg circumference, and the carcass traits, namely, slaughter body weight, dressing percentage, hind quarter and forequarter weight, and rib eye area of goats, were not significantly (P < 0.05) changed due to inorganic and organic Cr supplementation. However, organic Cr supplementation (1.0 and 1.5mg/kg) resulted in a reduction of breast and back fat thickness (P < 0.05) compared with the control group. The weights of internal organs including liver, lungs, spleen, kidney, testes, and heart and their weights as a percentage of slaughter weight were similar (P > 0.05) among different experimental groups. Dry matter, ether extract, and total ash concentrations of muscle and internal organs of Cr-supplemented groups were not affected (P > 0.05) by Cr supplementation. However, crude protein contents in the liver, muscle, kidney, and lungs were greater (P < 0.05) in the organic Cr groups than in the control and inorganic Cr groups. In meat (longissimus dorsi muscle), total saturated fatty acid concentration was lower (P < 0.05; 59.4% versus 55.7%) and the unsaturated fatty acid concentration was greater (P < 0.05; 40.6% versus 44.3%) including palmitoleic acid, heptadecenoic acid, elaidic acid, and arachidonic acid in the organic or inorganic Cr-supplemented groups than in the basal diet group. In conclusion, dietary supplementation of organic Cr in Black Bengal goats has no influence on the carcass traits, but may improve the meat quality with greater protein content, lean, and healthier fatty acids for human consumption.

A Novel Strategy for the Demulsification of Peanut Oil Body by Caproic Acid.

The aqueous enzymatic method is a form of green oil extraction technology with limited industrial application, owing to the need for the demulsification of the oil body intermediate product. Existing demulsification methods have problems, including low demulsification rates and high costs, such that new methods are needed. The free fatty acids produced by lipid hydrolysis can affect the stability of peanut oil body (POB) at a certain concentration. After screening even-carbon fatty acids with carbon chain lengths below ten, caproic acid was selected for the demulsification of POB using response surface methodology and a Box-Behnken design. Under the optimal conditions (caproic acid concentration, 0.22%; solid-to-liquid ratio, 1:4.7 (w/v); time, 61 min; and temperature, 79 °C), a demulsification rate of 97.87% was achieved. Caproic acid not only adjusted the reaction system pH to cause the aggregation of the POB interfacial proteins, but also decreased the interfacial tension and viscoelasticity of the interfacial film with an increasing caproic acid concentration to realize POB demulsification. Compared to pressed oil and soxhlet-extracted oil, the acid value and peroxide value of the caproic acid demulsified oil were increased, while the unsaturated fatty acid content and oxidation induction time were decreased. However, the tocopherol and tocotrienol contents were higher than those of the soxhlet-extracted oil. This study provides a new method for the demulsification of POB.

Proton transverse relaxation times depending on the unsaturated fatty acids: a magnetic resonance relaxometric study on beef fat samples

ABSTRACT The unsaturated fatty acid content of beef meat is an important property that affects the health and sense of taste of the consumer and determines price. Fresh beef fat samples were measured by a bilateral low-field time-domain proton magnetic resonance (MR) apparatus. The proton transverse relaxation time (T2) for 18 fat samples were measured at 40.0°C using the Carr-Purcell-Meiboom-Gill method. The results showed that T2 increased linearly with unsaturated fatty acid content. By using the linear dependence of T2 on the unsaturated fatty acid content, we successfully estimated the contents of oleic acid, total monounsaturated fatty acid, and total unsaturated fatty acid with root-mean-square errors of 2.5, 2.8, and 3.2 wt%, respectively. The proposed T2-relaxometry-based method could be performed using a portable unilateral MR surface scanner, which would enable in-vivo nondestructive noninvasive measurements of live cattle for the optimization of the feeding and fattening timing from calf to adult and for the best choice of the shipment timing in terms of the maximization of unsaturated fatty acid content of beef meat.

Fatty Acid Synthase Polymorphism of Awassi Sheep and its Impact on Fatty Acid Composition

Livestock intramuscular fat content is determined by fatty acid synthase (FASN). The fatty acid profile of the fat is of relevance to human health.  Thus, this study explores the relationship between the polymorphism of the FASN gene in Awassi sheep and its impact on fatty acid composition. The study used 100 Awassi rams, ranging in age from 1 to 2.5 years. Molecular DNA was isolated from each blood sample; genotyping, sequencing reactions, and in silico tools were subsequently used to confirm the variants in amplified fragments.  The results revealed two genotypes (GG and GA) of the ovine FASN gene (exon 2). The novel missense c.186 GA was identified in the genotype GA.  The GA genotype had significantly (P0.05) increased intramuscular fat, higher unsaturated fatty acid content, and lower saturated fatty acid content than the GG genotype. Cumulative in silico analysis indicated a detrimental effect of the SNP c.186 GA on FASN activity. The intramuscular GA genotype of Awassi sheep had a low saturated content relative to unsaturated fats. The result confirmed that the c.186 GA SNP in ovine FASN gene variation is potentially helpful in assessing carcass traits, and this might lead to a more efficient selection of animals with healthier fatty acid profiles, resulting in higher-quality meat.

Role of soil nutrient elements transport on Camellia oleifera yield under different soil types

BackgroundMost of Camellia oleifera forests have low fruit yield and poor oil quality that are largely associated with soil fertility. Soil physical and chemical properties interact with each other affecting soil fertility and C. oleifera growing under different soil conditions produced different yield and oil composition. Three main soil types were studied, and redundancy, correlation, and double-screening stepwise regression analysis were used for exploring the relationships between C. oleifera nutrients uptake and soil physical and chemical properties, shedding light on the transport law of nutrient elements from root, leaves, and kernel, and affecting the regulation of fruit yield and oil composition.ResultsIn the present study, available soil elements content of C. oleifera forest were mainly regulated by water content, pH value, and total N, P and Fe contents. Seven elements (N, P, K, Mg, Cu, Mn and C) were key for kernel’s growth and development, with N, P, K, Cu and Mn contents determining 74.0% the yield traits. The transport characteristics of these nutrients from root, leaves to the kernel had synergistic and antagonistic effects. Increasing oil production and unsaturated fatty acid content can be accomplished in two ways: one through increasing N, P, Mg, and Zn contents of leaves by applying corresponding N, P, Mg, Zn foliar fertilizers, while the other through maintaining proper soil moisture content by applying Zn fertilizer in the surface layer and Mg and Ca fertilizer in deep gully.ConclusionSoil type controlled nutrient absorption by soil pH, water content and total N, P and Fe content. There were synergistic and antagonistic effects on the inter-organ transport of nutrient elements, ultimately affecting N, P, K, Cu and Mn contents in kernel, which determined the yield and oil composition of C. oleifera.