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Near-infrared Spectral Detection of the Content of Soybean Fat Acids Based on Genetic Multilayer Feed forward Neural Network 被引量:1
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作者 CHAIYu-hua PANWei NINGHai-long 《Journal of Northeast Agricultural University(English Edition)》 CAS 2005年第1期74-78,共5页
In the paper, a method of building mathematic model employing genetic multilayer feed forward neural network is presented, and the quantitative relationship of chemical measured values and near-infrared spectral data ... In the paper, a method of building mathematic model employing genetic multilayer feed forward neural network is presented, and the quantitative relationship of chemical measured values and near-infrared spectral data is established. In the paper, quantitative mathematic model related chemical assayed values and near-infrared spectral data is established by means of genetic multilayer feed forward neural network, acquired near-infrared spectral data are taken as input of network with the content of five kinds of fat acids tested from chemical method as output, weight values of multilayer feed forward neural network are trained by genetic algorithms and detection model of neural network of soybean is built. A kind of multilayer feed forward neural network trained by genetic algorithms is designed in the paper. Through experiments, all the related coefficients of five fat acids can approach 0.9 which satisfies the preliminary test of soybean breeding. 展开更多
关键词 near infrared multilayer feed forward neural network genetic algorithms SOYBEAN fat acid
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Oils with different degree of saturation:effects on ileal digestibility of fat and corresponding additivity and bacterial community in growing pigs
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作者 Lu Wang Yifan Chen +2 位作者 Yuansen Yang Nuo Xiao Changhua Lai 《Journal of Animal Science and Biotechnology》 SCIE CAS CSCD 2024年第4期1657-1668,共12页
Background Oils are important sources of energy in pig diets.The combination of oils with different degree of saturation contributes to improve the utilization efficiency of the mixed oils and may reduce the cost of o... Background Oils are important sources of energy in pig diets.The combination of oils with different degree of saturation contributes to improve the utilization efficiency of the mixed oils and may reduce the cost of oil supplemented.An experiment was conducted to evaluate the effects of oils with different degree of saturation on the fat digestibility and corresponding additivity and bacterial community in growing pigs.Methods Eighteen crossbred(Duroc×Landrace×Yorkshire)barrows(initial body weight:29.3±2.8 kg)were surgically fitted with a T-cannula in the distal ileum.The experimental diets included a fat-free basal diet and 5 oil-added diets.The 5 oil-added diets were formulated by adding 6%oil with different ratio of unsaturated to saturated fatty acids(U:S)to the basal diet.The 5 oils were palm oil(U:S=1.2),canola oil(U:S=12.0),and palm oil and canola oil were mixed in different proportions to prepare a combination of U:S of 2.5,3.5 and 4.5,respectively.Results The apparent and standardized ileal digestibility(AID and SID)of fat and fatty acids increased linearly(P<0.05)as the U:S of dietary oils increased except for SID of fat and C18:2.The AID and SID of fat and fatty acids differed among the dietary treatments(P<0.05)except for SID of unsaturated fatty acids(UFA)and C18:2.Fitted one-slope broken-line analyses for the SID of fat,saturated fatty acids(SFA)and UFA indicated that the breakpoint for U:S of oil was 4.14(R^(2)=0.89,P<0.01),2.91(R^(2)=0.98,P<0.01)and 3.84(R^(2)=0.85,P<0.01),respectively.The determined SID of fat,C18:1,C18:2 and UFA in the mixtures was not different from the calculated SID of fat,C18:1,C18:2 and UFA.However,the determined SID of C16:0,C18:0 and SFA in the mixtures were greater than the calculated SID values(P<0.05).The abundance of Romboutsia and Turicibacter in pigs fed diet containing palm oil was greater than that in rapeseed oil treatment group,and the two bacteria were negatively correlated with SID of C16:0,C18:0 and SFA(P<0.05).Conclusions The optimal U:S for improving the utilization efficiency of mixed oil was 4.14.The SID of fat and UFA for palm oil and canola oil were additive in growing pigs,whereas the SID of SFA in the mixture of two oils was greater than the sum of the values of pure oils.Differences in fat digestibility caused by oils differing in degree of saturation has a significant impact on bacterial community in the foregut. 展开更多
关键词 ADDITIVITY Bacterial community fat and fatty acids Growing pigs Ratio of unsaturated to saturated fatty acids Standardized ileal digestibility
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Surplus dietary isoleucine intake enhanced monounsaturated fatty acid synthesis and fat accumulation in skeletal muscle of finishing pigs 被引量:10
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作者 Yanhong Luo Xin Zhang +3 位作者 Zhengpeng Zhu Ning Jiao Kai Qiu Jingdong Yin 《Journal of Animal Science and Biotechnology》 SCIE CAS CSCD 2019年第1期92-102,共11页
Background: Isoleucine(Ile) has been implicated in the regulation of energy homeostasis and adipogenesis.However,the impact of surplus dietary Ile intake on muscle lipogenesis remains unknown.The present study aimed t... Background: Isoleucine(Ile) has been implicated in the regulation of energy homeostasis and adipogenesis.However,the impact of surplus dietary Ile intake on muscle lipogenesis remains unknown.The present study aimed to investigate the impact of dietary supplementation of extra-Ile on lipogenesis,fatty acid profile and lipid accumulation in skeletal muscle in finishing pigs.Methods: Forty-eight barrows with initial body weight of 77.0 ± 0.1 kg were allotted to one of two groups and fed diets containing 0.39%,0.53% standardized ileal digestible(SID) Ile with six replicates per treatment and four pigs per replicate for 30 d.Results: Dietary Ile intake significantly improved the intramuscular fat(IMF) content and monounsaturated fatty acid(MUFA) concentration in the skeletal muscle(P < 0.05),and decreased the drip loss and shear force(P < 0.05) without influencing the growth performance of pigs(P > 0.05).Moreover,the phosphorylation of adenosine monophosphate activated protein kinase α(AMPKα) and acetyl coenzyme A carboxylase(ACC) proteins that monitor lipid metabolism were decreased in skeletal muscle of pigs offered extra-Ile diet(P < 0.05).The mRNA expression of adipose-specific genes adipocyte determination and differentiation factor 1(ADD1),fatty acid synthase(FAS),and stearoyl-CoA desaturase(SCD) were upregulated and the activity of SCD was increased as well(P < 0.05).Conclusions: Surplus dietary Ile intake could increase IMF accumulation and MUFA synthesis in skeletal muscle through depressing the phosphorylation of AMPKα-ACC and stimulating the expression and activity of SCD,and increasing the capability of lipogenesis in skeletal muscle. 展开更多
关键词 fatTY acidS synthesis INTRAMUSCULAR fat ISOLEUCINE Monounsaturated fatTY acidS Pigs Skeletal muscle
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Effects of dietary fiber content and different fiber-rich ingredients on endogenous loss of fat and fatty acids in growing pigs 被引量:3
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作者 Yifan Chen Zhenyu Wang +5 位作者 Jian Ding Dongxu Ming Wenhui Wang Zhaoning Jiang Ling Liu Fenglai Wang 《Journal of Animal Science and Biotechnology》 SCIE CAS CSCD 2019年第3期745-758,共14页
Background: Determination of the endogenous loss of fat(ELF) is used to adjust for the estimation of true total tract digestibility(TTTD) of fat in diets and ingredients.Any factor which affected ELF may further affec... Background: Determination of the endogenous loss of fat(ELF) is used to adjust for the estimation of true total tract digestibility(TTTD) of fat in diets and ingredients.Any factor which affected ELF may further affect the digestibility of fat,including sources and concentrations of fat and fiber in the diet.There are some reports of determining the ELF using regression methods based on different levels of fat intake,while reports on effects of dietary fiber content and different fiber-rich ingredients in pig diets on ELF are very limited.Therefore,the objective of this study was to determine the effects of dietary fiber content and different fiber-rich ingredients on endogenous losses of fat and fatty acids at the end of ileum and throughout the entire intestinal tract in growing pigs.Methods: In Exp.1,the effect of fiber content on endogenous loss of fat was determined using six growing pigs(Duroc × Landrace × Yorkshire;27.6 ± 2.4 kg),fitted with a T-cannula at the end of ileum.The experimental design was a 6 × 6 complete Latin square design with six periods of feeding and six diets.The six experimental fat-free diets were formulated to include graded levels of neutral detergent fiber(NDF)(0,40,80,120,160 and 200 g/kg) and soybean hull(SH) was the only fiber source,providing 0,75,150,225,300 and 375 g/kg,respectively.Chromic oxide was included at4 g/kg in all diets as an indigestible marker.In Exp.2,six crossbred growing barrows(27.6 ± 1.6 kg) were used and the experimental design was the same as for Exp.1.The six fat-free diets were formulated to include six common fiber-rich ingredients and the concentration of NDF was 100 g/kg.The six fiber-rich ingredients were defatted rice bran(DRB),sugar beet pulp(SBP),rice hull(RH),corn germ meal(CGM),SH and wheat bran(WB) and they were fed at represented250,270,145,250,170 and 280 g/kg in the diet,respectively.Results: In Exp.1,the endogenous loss of fatty acids profile did not change as dietary NDF increased in growing pigs.The endogenous losses of fat,C16:0,C18:0,C18:1,C18:2,total unsaturated fatty acids(UFA) and total saturated fatty acids(SFA) in growing pigs at the end of ileum and throughout the entire intestinal tract increased linearly as NDF content of diets increased.The endogenous losses of fat,as well as C16:0 and C18:0 throughout the entire intestinal tract also increased quadratically as NDF content of diets increased.The ELF increased from 0.71 to 3.14 g/kg of dry matter intake(DMI) and 0.56 to 8.21 g/kg DMI at the end of ileum and throughout the entire intestinal tract in growing pigs,respectively.The ELF occurred in the hindgut except for the growing pigs fed 0 and 4% NDF in their diets.The endogenous losses of C16:0 and UFA occurred primarily in the upper regions of the gut and the greatest endogenous losses of C18:0 occurred in the hindgut.The endogenous losses of fat,individual SFA and total SFA throughout the entire intestinal tract were much greater than that at the end of ileum.However,the endogenous losses of individual UFA and total UFA were less throughout the intestinal tract than at the end of ileum.In Exp.2,the endogenous losses of fat at the end of ileum were greater in growing pigs fed CGM or WB diets.The endogenous loss of fatty acids profile changed to a slight degree at the end of ileum that the endogenous loss of UFA(particularly C18:1 and C18:2) in growing pigs fed CGM or WB diets were greater(P < 0.01) than that for the other four diets.The greatest(P < 0.01) endogenous loss of SFA(particularly C18:0) was in growing pigs fed the RH diet.The endogenous losses of fat,C16:0,C18:0 and SFA over the entire intestinal tract were much greater in growing pigs fed CGM or WB diets,whereas the lowest values were in growing pigs fed DRB diet.The ELF at the end of ileum in growing pigs fed CGM or WB diets were 3.50 or 4.17 g/kg DMI,respectively,and the ELF over the entire intestinal tract was 7.23 or 7.38 g/kg DMI.The contribution in percentage of ELF in the upper gut was greater than that in the hindgut of growing pigs fed DRB and RH diets,while the ELF in the upper gut and hindgut were equal in growing pigs fed SBP,CGM and WB diets.On the whole,the endogenous losses of C18:1 and C18:2 throughout the entire intestinal tract in growing pigs fed the six fiber-rich ingredients diets were less than losses at the end of ileum,whereas the endogenous loss of fat,C16:0,C18:0 and SFA were greater throughout the intestinal tract than at the end of ileum.Conclusion: The profile of loss in endogenous fatty acids did not change as dietary NDF increased in growing pigs and the endogenous losses of fatty acids(C16:0,C18:0,C18:1 and C18:2) fat,UFA and SFA increased linearly as NDF content increased in the diets of pigs.The endogenous losses of fat or fatty acids at the end of ileum were greater in growing pigs fed RH,CGM or WB diets.The endogenous losses of fat,fatty acids(C16:0 and C18:0) and SFA were greater over the entire intestinal tract in pigs fed CGM or WB diet,while these values were the lowest in growing pigs fed the DRB diet.The contribution in percentage losses of fat in the upper gut were greater than in the hindgut of growing pigs fed DRB and RH diets,while the contribution of losses of fat in the upper gut and hindgut were equal in growing pigs fed SBP,CGM and WB diets.In addition,the endogenous loss of individual or total UFA was less over the entire intestinal tract of growing pigs fed fiber diets than that at the end of ileum,and the greatest endogenous losses of fat,individual or total SFA were over the entire intestinal tract.Therefore,differences in fiber content and the nature of fiber-rich ingredients in diets of pigs have different effects to the endogenous losses of fat or fatty acids.Considering the requirement of fat or fatty acids of pigs,careful attention must be paid that the endogenous losses of fat and fatty acids when fiber ingredients are used in diets of pigs. 展开更多
关键词 ENDOGENOUS LOSS fat fatty acids FIBER content Fiber-rich INGREDIENTS Growing pigs
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Challenges in enriching milk fat with polyunsaturated fatty acids 被引量:1
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作者 Jennifer Stamey Lanier Benjamin A.Corl 《Journal of Animal Science and Biotechnology》 SCIE CAS CSCD 2016年第3期290-298,共9页
Milk fatty acid composition is determined by several factors including diet. The milk fatty acid profile of dairy cows is low in polyunsaturated fatty acids, especially those of the n-3 series. Efforts to change and i... Milk fatty acid composition is determined by several factors including diet. The milk fatty acid profile of dairy cows is low in polyunsaturated fatty acids, especially those of the n-3 series. Efforts to change and influence fatty acid profile with longer chain polyunsaturated fatty acids have proven challenging. Several barriers prevent easy transfer of dietary polyunsaturated fatty acids to milk fat including rumen biohydrogenation and fatty acid esterification. The potential for cellular uptake and differences in fatty acid incorporation into milk fat might also have an effect, though this has received less research effort. Given physiological impediments to enriching milk fat with polyunsaturated fatty acids, manipulating the genome of the cow might provide a greater increase than diet alone, but this too may be challenged by the physiology of the cow. 展开更多
关键词 Dairy cow Milk fat Polyunsaturated fatty acids
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Chlorogenic Acid Maintains Glucose Homeostasis through Modulating the Expression of SGLT-1,GLUT-2,and PLG in Different Intestinal Segments of Sprague-Dawley Rats Fed a High-Fat Diet 被引量:13
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作者 PENG Bing Jie ZHU Qi +2 位作者 ZHONG Ying Li XU Shi Hao WANG Zheng 《Biomedical and Environmental Sciences》 SCIE CAS CSCD 2015年第12期894-903,共10页
Objective To reveal the effects and related mechanisms of chlorogenic acid(CGA)on intestinal glucose homeostasis.Methods Forty male Sprague-Dawley rats were randomly and equally divided into four groups:normal chow(NC... Objective To reveal the effects and related mechanisms of chlorogenic acid(CGA)on intestinal glucose homeostasis.Methods Forty male Sprague-Dawley rats were randomly and equally divided into four groups:normal chow(NC),high-fat diet(HFD),HFD with low-dose CGA(20 mg/kg,HFD-LC),and HFD with high-dose CGA(90 mg/kg,HFD-HC).The oral glucose tolerance test was performed,and fast serum insulin(FSI)was detected using an enzyme-linked immunosorbent assay.The m RNA expression levels of glucose transporters(Sglt-1 and Glut-2)and proglucagon(Plg)in different intestinal segments(the duodenum,jejunum,ileum,and colon)were analyzed using quantitative real-time polymerase chain reaction.SGLT-1 protein and the morphology of epithelial cells in the duodenum and jejunum was localized by using immunofluorescence.Results At both doses,CGA ameliorated the HFD-induced body weight gain,maintained FSI,and increased postprandial 30-min glucagon-like peptide 1 secretion.High-dose CGA inhibited the HFD-induced elevation in Sglt-1 expression.Both CGA doses normalized the HFD-induced downregulation of Glut-2 and elevated the expression of Plg in all four intestinal segments.Conclusion An HFD can cause a glucose metabolism disorder in the rat intestine and affect body glucose homeostasis.CGA can modify intestinal glucose metabolism by regulating the expression of intestinal glucose transporters and Plg,thereby controlling the levels of blood glucose and insulin to maintain glucose homeostasis. 展开更多
关键词 Chlorogenic acid High-fat diet INTESTINE Glucose homeostasis SGLT-1 GLUT-2 PLG GLP-1
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The Effect of Dietary Vegetable Oilseeds Supplement on Fatty Acid Profiles in Milk Fat from Lactating Dairy Cows 被引量:2
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作者 LIU Shi-jun WANG Jia-qi +3 位作者 BU Deng-pan WEI Hong-yang ZHOU Ling-yun LUO Qiu-jiang 《Agricultural Sciences in China》 CAS CSCD 2007年第8期1002-1008,共7页
To determine the effect of dietary supplementation with vegetable oilseeds on the composition of bovine milk fatty acids (FAs), 40 Holstein dairy cows were used with a complete randomized design. At the beginning of... To determine the effect of dietary supplementation with vegetable oilseeds on the composition of bovine milk fatty acids (FAs), 40 Holstein dairy cows were used with a complete randomized design. At the beginning of the experiment, the cows were 150±25 day in milk (DIM). Total duration of the experiment was six weeks. Measurements were made during the last three weeks. Cows in four treatments were fed with a basal diet (CT) or basal diet supplemented with either whole full fat soybean (WFS), full fat expanded soybean (FPS) or whole full fat soybean with whole cottonseed and full fat expanded soybean (MIX). The composition of the milk fat was analyzed by gas chromatography. Relative to control, the conjugated linoleic acid (CLA) concentration in milk fat from cows on FPS was significantly increased by 83.88% (P〈 0.05). The proportions of C12:0 were decreased by 35.7, 35.51, and 38.65% in milk fat from cows on WFS, MIX, and FPS compared with cows on CT. Similar decreases in C 14:0 were 23.83, 24.85, and 31.48% in WFS, MIX, and FPS treatments, respectively. Feeding vegetable oilseeds increased the proportion of healthy FAs (mainly CLA), whereas decreased the concentratiofi of C12:0 and C14:0. Therefore, milk and dairy products would have higher nutritive and therapeutic value. 展开更多
关键词 dairy cattle vegetable oilseed conjugated linoleic acid milk fat
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Effects of palm fat powder and coated folic acid on growth performance, ruminal fermentation, nutrient digestibility and hepatic fat accumulation of Holstein dairy bulls 被引量:1
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作者 ZHANG Zhen LIU Qiang +5 位作者 WANG Cong GUO Gang HUO Wen-jie ZHANG Yan-li PEI Cai-xia ZHANG Shuan-lin 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2020年第4期1074-1084,共11页
This study evaluated the effects of palm fat powder(PFP) and coated folic acid(CFA) on growth performance, ruminal fermentation, nutrient digestibility, microbial enzyme activity, microflora, hepatic lipid content and... This study evaluated the effects of palm fat powder(PFP) and coated folic acid(CFA) on growth performance, ruminal fermentation, nutrient digestibility, microbial enzyme activity, microflora, hepatic lipid content and gene expression in dairy bulls. Forty-eight Chinese Holstein bulls((362±12.4) days of age and(483±27.1) kg of body weight(BW)) were assigned to four groups in a completely randomized design with a 2×2 factorial arrangements. Supplemental PFP(0 or 30 g PFP kg-1 dietary dry matter(DM)) and CFA(0 or 120 mg FA d-1 as CFA) were mixed into the top one-third of a total mixed ration. The study included a 20-day adaptation period and followed by a 90-day collection period. The lower(P<0.01) feed conversion ratio with PFP or CFA addition resulted from the constant DM intake and the higher(P<0.05) average daily gain. The higher(P<0.05) ruminal p H, ether extract digestibility, microbial α-amylase activity, Butyrivibrio fibrisolvens copy, and expression of peroxisome-proliferator-activated receptor α(PPARα) and carnitine palmitoyl transferase-1(CPT1), and lower ruminal total volatile fatty acids(VFA) concentration, acetate to propionate ratio, neutral detergent fibre(NDF) digestibility, copies of total protozoa and Ruminococcus flavefaciens, and expression of sterol regulatory element binding protein-1(SREBP1) and acetyl-coenzyme A carboxylase α(ACACA) were observed for PFP addition. Supplementation with CFA increased(P<0.05) ruminal total VFA concentration, acetate to propionate ratio, digestibility of DM, organic matter, crude protein and NDF, activity of cellobiase, pectinase and α-amylase, copies of selected microbial except for total protozoa, as well as expression of PPARα, but decreased(P<0.05) ruminal p H, and expression of SREBP1 and ACACA. The PFP×CFA interaction(P<0.05) was observed for ammonia N, hepatic TG content, and m RNA expression of CPT1 and FAS. There had no significant difference in hepatic TG content when CFA was supplemented in the diet without PFP addition, the lower(P=0.001) hepatic TG content was observed when CFA was supplemented in the diet with PFP addition. The higher(P<0.05) m RNA expression of CPT1, and the lower(P<0.05) m RNA expression of FAS and ammonia N concentration were observed when CFA was supplemented in diet either without or with PFP addition. The results indicated that supplementation of CFA in PFP diet was more effective on increasing hepatic CPT1 expression, and decreasing ammonia N, hepatic TG content and FAS expression than in diet without PFP. Supplementation with PFP or CFA improved growth performance of dairy bulls by promoting nutrient utilization, microbial enzyme activity, microflora, and hepatic gene expression. 展开更多
关键词 PALM fat powder COATED folic acid growth performance gene expression DAIRY BULLS
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Evaluation of Total Fatty Acid Profiles of Two Types of Low-Fat Goat Milk Ice Creams
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作者 Christopher E. McGhee Binod P. Gupta Young W. Park 《Open Journal of Animal Sciences》 2015年第1期21-29,共9页
Effects of frozen-storage on fatty acids profiles and basic nutrient contents of two types of low-fat caprine milk ice creams were investigated during 0, 2, 4, 8 weeks of storage at -18°C. Two types of the experi... Effects of frozen-storage on fatty acids profiles and basic nutrient contents of two types of low-fat caprine milk ice creams were investigated during 0, 2, 4, 8 weeks of storage at -18°C. Two types of the experimental low-fat soft-serve goat ice creams were manufactured using whole (full-fat) milk and 2% fat goat milk with addition of commercial powdered vanilla flavor pre-mix containing 0.25% fat (Alpha Freeze, D466-A9047, Tampa, FL, USA). Fatty acid concentrations were quantified using a Thermo Electronic gas chromatography (GC)-MS (Model TRACE GC Ultra, Austin, TX, USA) equiped with an automatic sampler (Model AS-3000, Thermo Electronic Co.). The results showed that fat content was the only basic nutrient component exhibited the difference between the two types of ice creams, while no other components have shown differences between the two low-fat ice creams during the storage periods. The level of lauric acid (C12:0) was the highest among all 16 fatty acids, followed by palmitic (C16:0), linoleic (C18:1), and myristic acid (C14:0). The high levels of the medium chain fatty acids (C12:0 and C14:0) might have been derived from the goat milk as well as the palm oil asa part of the ingredients in the commercial ice cream premix. Among long chain fatty acids, palmitic acid (C16:0) was the highest, followed by oleic acid (C18:1) and stearic acid (C18:0). All of the long chain fatty acids contents were significantly higher (P < 0.05 or 0.01) in whole milk ice cream than those in 2% fat ice cream, except for the C22:0 and C24:00 acids. It was concluded that mean levels of the individual fatty acids in the caprine ice creams were significantly influenced by the types of milk fat used in the ice creams, but not by storage periods and storage × fat type interaction effects. 展开更多
关键词 GOAT MILK ICE CREAM LOW-fat fatTY acid Profiles Storage
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Proximate Composition and Fatty Acid Profile of Beef from Arsi, Borana and Harar Cattle Breeds in Oromia National Regional State, Ethiopia
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作者 Timketa Dagne Yesihak Yusuf Mummed +3 位作者 Mohammed Yusuf Kurtu Mengistu Urgea Leta Travis Gene O’Quinn Jessie L. Vipham 《Open Journal of Animal Sciences》 2021年第2期139-156,共18页
This study was conducted to determine proximate composition and profile of fatty acid of beef from Arsi, Borana and Harar Cattle</span><b> </b><span style="font-family:Verdana;">breed... This study was conducted to determine proximate composition and profile of fatty acid of beef from Arsi, Borana and Harar Cattle</span><b> </b><span style="font-family:Verdana;">breeds</span><b> </b><span style="font-family:Verdana;">in Ethiopia. A total of 39 bulls with three age categories were used for the study. The bulls were purchased from mixed crop livestock system (Arsi and Harar cattle breeds) and Ranch (Borana cattle breed). Complete randomized design was used for the study. <i></span><i><span style="font-family:Verdana;">Longissimus dorsi</span></i><span style="font-family:Verdana;"></i> muscle was used to evaluate proximate composition and profile of fatty acid. The result of the study indicated that mean of percentage of dry matter, ash, crude fat and crude protein were ranging 22.43 </span></span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;"> 24.26, 0.32</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">1.28, 4.32</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">7.88, 17.21</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">22.76, respectively. At age younger than 3 years, Harar bulls contain more crude fat compared to Arsi bulls while the vice versa was true for crude protein. The concentration of polyunsaturated fatty acid (PUFA) was higher than saturated fatty acid (SFA) in the three breeds studied across all age categories. However, significantly higher (P</span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:Verdana;">0.01) PUFA and lowest (P</span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:Verdana;">0.05) SFA found in Harar breed whereas the opposite hold true for Arsi bulls. Ratio of n-6: n-3 in the muscle of bulls under the study was ranged from 2.10 to 2.57. Concentration of PUFA and MUF in muscle of the three breeds were significantly affected (P</span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:Verdana;">0.05) by age. From the study it was concluded that Arsi, Boran and Harar bulls under the three age categories contained more than 3% minimum crude fat that is required to insure palatability of the beef. The higher concentration of PUFA over SFA in all breeds across age categories indicated that the meat from these cattle breeds has less risk hazard to human health. However, a strategy need</span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> to be developed to increase the ratio of n-6: n-3 to the nutritional recommendations by the World Health Organization which is 4:1 to 5:1. Moreover, the cause of the difference in proximate composition and profile of fatty acid between breeds under the study at different age categories needs to be investigated. 展开更多
关键词 Crude fat fatty acid Profile BEEF
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A Comparative Study of the Fatty Acid Composition of Dairy Products and Margarines with Reduced or Substituted Fat Content
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作者 Tiina Ritvanen Tiina Putkonen Kimmo Peltonen 《Food and Nutrition Sciences》 2012年第9期1189-1196,共8页
The objective of this study was to survey the fatty acid profiles of fat spreads, margarines, shortenings, vegetable fat ice creams, vegetable fat milk-based cream substitutes, vegetable fat cheese substitutes, and re... The objective of this study was to survey the fatty acid profiles of fat spreads, margarines, shortenings, vegetable fat ice creams, vegetable fat milk-based cream substitutes, vegetable fat cheese substitutes, and reduced-fat cheeses on the Finnish market. The evaluation of the nutritional quality of fat in these products is of significance to dieticians and to the development of fat products with enhanced nutritional value. Remarkable differences between fatty acid profiles of vegetable fat products were found. Vegetable fat ice creams may have a lot of saturated fat and, in addition, the proportion of polyunsaturated fatty acids may be very low. Vegetable fat half creams had, in general, less saturated fat and more polyunsaturated fatty acids than cream. The spreads and shortenings studied contained less than 2% trans fatty acids of total fatty acids. Consumption of reduced-fat cheese in place of full-fat cheese does not negatively affect the nutritional quality of the consumed fat. 展开更多
关键词 Cream fatTY acid Profile MARGARINE REDUCED-fat CHEESE SHORTENING Trans fatTY acid Vegetable fat
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Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity
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作者 Cletos Mapiye Jennifer L Aalhus +6 位作者 Payam Vahmani David C Rolland Timothy A McAllister Hushton C Block Bethany Uttaro Spencer D Proctor Michael E R Dugan 《Journal of Animal Science and Biotechnology》 SCIE CAS CSCD 2015年第1期111-121,共11页
Background: Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids (SFA). Objectives of the present st... Background: Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids (SFA). Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat (PRF) and subcutaneous fat (SCF) when feeding steers different diets along with examining differences in sensory attributes and oxidative stability. Diets included a control diet containing 70:30 red clover silage: barley based concentrate, a diet containing sunflower-seed (SS) substituted for barley, and diets containing SS with 15% wheat dried distillers' grain with solubles (DDGS-15) or 30% DDGS (DDGS-30). Hamburgers were made from triceps brachii and either PRF or SCF (80:20 w/w). Results: Perirenal fat versus SCF hamburgers FA had 14.3% more (P 〈0.05) 18:0, 11.8% less cis (c)9-18:1 (P 〈0.05), and 1.82% more total trdns (t)-18:1 mainly in the form of tl 1-18:1. During sensory evaluation, PRF versus SCF hamburgers had greater (P 〈0.05) mouth coating, but the difference was less than one panel unit. Examining effects of steer diet within PRF hamburgers, feeding the SS compared to the control diet increased (P 〈0.05) t-18:1 by 2.89% mainly in the form of tl 1-18:1, feeding DGGS-15 diet led to no further changes (P 〉0.05), but feeding DDGS-30 diet reduced the proportions of (P 〈0.05) of t-18:1 chiefly tl 1-18:1. Feeding SS and DDGS diets had small but significant (P 〈0.05) effects on hamburger sensory attributes and oxidative stability. Conclusions: Feeding high-forage diets including SS and 15% DDGS, and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18:2n-6 biohydrogenation products (Le., t11-18:1) with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display. 展开更多
关键词 BEEF DDGS fat depot fatty acids Sensory attributes Oxidative stability
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Modulating Effects of Chlorogenic Acid on Lipids and Glucose Metabolism and Expression of Hepatic Peroxisome Proliferator-activated Receptor-α in Golden Hamsters Fed on High Fat Diet 被引量:26
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作者 SHU-YUAN LI CuI-QING CHANG +1 位作者 FU-YING MA AND CHANG-LONG YU 《Biomedical and Environmental Sciences》 SCIE CAS CSCD 2009年第2期122-129,共8页
Objective To examine the effects of chlorogenic acid (CGA) on lipid and glucose metabolism under a high dietary fat burden and to explore the possible role of peroxisome proliferator-activated receptor-α (PPAR-α... Objective To examine the effects of chlorogenic acid (CGA) on lipid and glucose metabolism under a high dietary fat burden and to explore the possible role of peroxisome proliferator-activated receptor-α (PPAR-α) in these effects. Methods Twenty male golden hamsters were randomly divided into CGA treatment group (n=10, given peritoneal injection of CGA solution prepared with PBS, 80 mg CGA/kg body weight daily), and control group (n=10, given PBS i.p. at the average volume of the treatment group). Animals in both groups were given 15% high fat diet. Eight weeks after treatment with CGA, the level of biochemical parameters in fasting serum and tissues and the expression of hepatic mRNA and protein PPAR-α were determined. Results Eight weeks after treatment with CGA, the levels of fasting serum triglyceride (TG), free fatty acid (FFA), total cholesterol (TC), low density lipoprotein cholesterol (LDL-C), high density lipoprotein cholesterol (HDL-C), glucose (FSG), and insulin (FSI) were significantly lower in the GGA treatment group than in the control group. CGA also led to higher activity of hepatic lipase (HL) lower contents of TG and FFA in liver, and lower activity of lipoprotein lipase (LPL) in skeletal muscle. Furthermore, CGA significantly elevated significantly elevated the expression level of mRNA and protein expression in hepatic PPAR-α. Conclusion CGA can modify lipids and glucose metabolism, which may be attributed to PPAR-α facilitated lipid clearance in liver and improved insulin sensitivity. 展开更多
关键词 Chlorogenic acid Golden hamster High fat diet Hypolipidemic effect Hypoglycemic effect Lipids clearance FFA drainage PPAR-Α Insulin sensitivity
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Improving Concentration of Healthy Fatty Acids in Milk, Cheese and Yogurt by Adding a Blend of Soybean and Fish Oils to the Ration of Confined Dairy Cows
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作者 Gerardo Antonio Gagliostro Liliana Elisabet Antonacci +2 位作者 Carolina Daiana Pérez Luciana Rossetti Augusto Carabajal 《Open Journal of Animal Sciences》 2020年第1期182-202,共21页
Compared to pasture based sistems, milk produced in confined dairy systems is characterized by a high saturated fat (SF) content with a lower concentration of healthy fatty acids (FA) such as vaccenic (VA, trans-11C18... Compared to pasture based sistems, milk produced in confined dairy systems is characterized by a high saturated fat (SF) content with a lower concentration of healthy fatty acids (FA) such as vaccenic (VA, trans-11C18:1), conjugated linoleic cid (cis-9, trans-11 C18:2, CLA), α-linolenic (cis-9, cis-12, cis-15C18: 3), eicosapentaenoic (EPA, C20:5) and docosahexaenoic (DHA, C22:6) whose presence in milk and dairy products can be increased by feeding polyunsaturated FA (PUFA). The aim of the study was to determine the differences in milk composition and FA profile between a regular (Reg) milk (Reg-Milk), a Reg-Dambo type cheese (Reg-DCh) and a Reg yogurt (Reg-Yog) with that obtained after including a blend (7:1) of soybean (SO) and fish (FO) oils in the total mixed ration (TMR) of lactating dairy cows. The experiment was carried out at the Talar Farm located at Laguna del Sauce, Maldonado Department, Punta del Este, Uruguay Republic during a period of 30 experimental days using a single production batch of 29 Holstein cows. Within this batch, one group of 8 cows (1.88 ± 0.99 calves) in early lactation (135 ± 19 days postpartum) was selected to individually measure milk yield and composition. During the first 7 days of the experiment, cows were fed a TMR without oil-blend inclusion to obtain the Reg-Milk, Reg-DCh and Reg-Yog. From the 8th day onwards, the oil blend was added to the TMR at 4% DM (1.0 kg oil blend cow-1 day-1) and after 23 days of feeding, the modified milk (Mod-Milk) was analyzed and collected to elaborate the modified Dambo-type cheese (Mod-DCh) and Mod-yogurt (Mod-Yog). Milk yield was recorded daily in the selected 8 cows and milk composition was determined over two consecutive days prior to the start of blend-oil supply (Reg-Milk) and at the end of oil supplementation (Mod-Milk) on days 29th and 30th. Milk-tank samples of Reg-Mi and Mod-Mi were also collected and analyzed for chemical composition and milk FA profile. Cheese and yogurt were assayed for its FA profile. Differences in milk yield and composition and in the FA profile before and after oil-feeding were stated using the Student T-test for paired observations. Milk production (kg·cow-1·day-1) slightly (-6.7%) decreased (P -1 g leading to a lower (P -1·day-1) of fat corrected milk (4%FCM) from 32.83 (before) to 29.63 after oil. Milk protein content (g 100 g-1) increased (P -1·day-1) (P -1 in Mod-Mi as it was observed (P -1). Yield of NFS tended (P -1·day-1after oil supply. Content of atherogenic FA (C12:0 to C16:0) was significantly (P -1 (Mod-Mi) with a concomitant decrease (P -1 FA) of elaidic (trans-9 C18:1) and trans-10 C18:1 FA was low in Reg-Mi (0.22 and 0.34 respectively) but tended (P -1 FA) of VA resulted higher (+110%, P -1 FA) increased (P -1) of α-linolenic were higher (P cis-9 C18:1) content (g 100 g-1) remained unchanged (P < 0.504) averaging 21.99 in Reg-Mi and 22.86 in Mod-Mi. Composition of FA of the Mod-DCh was highly correlated (R2 = 0.999) with FA profile from its original Mod-Mi. A serving of the M-DCh (30 g) theoretically involved a 12.1% reduction in total fat consumption with 16.9% less in SF intake compared to the Reg-Ch. A serving of the M-DCh could putatively increase total CLA consumption by 72.7% compared to the Reg-DCh. Compared to Reg-Yo, a portion (178 g) of the Mod-Yo could increase (69.4%) total CLA intake. The nutritional value of milk fat was improved by feeding a blend of PUFA oils to confined dairy cows and the consumption of the mofified dairy products obtained could promote a lower intake of the potentially atherogenic saturated FA and some increase in healthy FA ingestion. 展开更多
关键词 airy COWS Oil Saturated fat CONJUGATED Linoleic acid CHEESE YOGURT
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Fatty Acid Compositional Studies of Lesser Known <i>Acacia tortilis</i>Seed Oil
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作者 Manjoosha Srivastava Shailesh Kumar 《Food and Nutrition Sciences》 2013年第9期59-62,共4页
A. tortilis is commonly known as “Israeli babool”. The species is exposed to the world for its pods, gum and other aerial parts as fodder &feed for cattles. The plant was used as antidiabetic, antidiarrhoeal, an... A. tortilis is commonly known as “Israeli babool”. The species is exposed to the world for its pods, gum and other aerial parts as fodder &feed for cattles. The plant was used as antidiabetic, antidiarrhoeal, antiasthmatic and also had several other medicinal benefits but the seed oil was not explored to the extent of its real potential. Hence the study was carried out to characterize the seed for oil and analysis of fatty acid composition through GC for quality control and maintenance. Commercial indices of oil were also estimated. Extracted oil is rich in Linolenic acid (50.43%) and Linoleic acid (36.74%). Beside this palmitic, stearic and oleic acid are other fatty acids identified. MUFA, PUFA, SFA and omega-6/ omega-3 ratio were also found to be promising for its potentiality in edible and clinical uses. The investigation thus scopes the utility of oil and prospects the lesser known plant seed as alternative oil source of nutritional and therapeutic importance. 展开更多
关键词 A. tortilis Seed Oil fatTY acid CHOLESTEROL fat
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Extraction, Methylation and Quantification of Fatty Acids in Fast Food Items and Its Health Implications
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作者 Ayesha Wasti Uzaira Rafique 《Advances in Chemical Engineering and Science》 2013年第3期1-5,共5页
The research is designed to study the relationship of intake of fatty acids through fast food items, consumption trends and related health issues. Fried food products most commonly consumed at restaurants were selecte... The research is designed to study the relationship of intake of fatty acids through fast food items, consumption trends and related health issues. Fried food products most commonly consumed at restaurants were selected. Food outlets of both branded and non-branded vendors were included in the study for comparison. Total fat content, Fatty acids and Fatty Acid Methyl Esters (FAME’s) in food samples were determined experimentally using titrimetric and spectrophotometric methods. Fatty acids of Stearic, Oleic and Myristic were extracted from each food sample using petroleum ether as extracting solvent, followed by conversion to FAME’s by treating the filtrate with methylamine, ethanol and sulphuric acid. A survey analysis using the questionnaire as a tool was also conducted. The results showed variable concentration in each sample. Total fat content was highest in French fries, followed by fish and chicken. Among the fatty acids, Stearic acid was found higher in concentration than other two fatty acids. The study concluded that the level of saturated fatty acids was 0.4 g (7.6%), which was securely under the allowable limit of daily value (on a 2000 calorie diet) of 3 g (15%). 展开更多
关键词 fatTY acid Fried FOODS Stearic acid fat Content
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The Profile of Abundant and Essential Fatty Acids in Depot Fat Varies More in Kiwi (<i>Apteryx mantelli</i>) than in Other Avian Species
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作者 Murray Alan Potter Charlotte Jane Minson Roger Graham Lentle 《Food and Nutrition Sciences》 2013年第9期158-164,共7页
Direct and dendrographic comparison of the profiles of abundant fatty acids in depot fat was unable to separate 10 avian species on a basis of their overall proportions but was able to distinguish broad dietary groups... Direct and dendrographic comparison of the profiles of abundant fatty acids in depot fat was unable to separate 10 avian species on a basis of their overall proportions but was able to distinguish broad dietary groups or those in a habitat with distinctive nutritional characteristics such as avian marine carnivores. In all species considered, including North Island brown kiwi (Apteryx mantelli), oleic (C18:1) and palmitic acids (C16:0) were most abundant. The relative proportions of linolenic (C18:3) acid were 4% or lower across all species, while the relative proportions of palmitoleic acid (C18:0) were less than 7% in nine of the avian species, with the exception being the insectivorous red-eyed vireo (Vireo olivaceous). The levels of linoleic acid (C18:2) were lower in avian marine carnivores than in avian herbivores, insectivores, and omnivores. Whilst the mean values of the individual fatty acids in fat from various avian species were separated by hierarchical cluster analysis, the wide range of values of each fatty acid precluded any correlation of clustering with any known variation in dietary items. Similarly, the wide range in fatty acid composition of kiwi fat rendered it unhelpful in determining the optimum composition of the captive diet. 展开更多
关键词 fatty acids Composition DEPOT fat Diet Apteryx mantelli AVIAN
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近红外光谱法快速检测花生籽仁主要品质指标定量模型的研究
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作者 赵星 孟小莽 +3 位作者 范文萱 李玉荣 宋亚辉 王瑾 《河北农业大学学报》 CAS CSCD 北大核心 2024年第3期25-30,65,共7页
建立花生籽仁粗蛋白、粗脂肪、油酸、亚油酸含量的近红外光谱快速测定方法。利用波通DA7200型近红外分析仪采集近红外光谱,采用凯氏定氮法、索氏提取法分别测定粗蛋白、粗脂肪的含量,采用气相色谱法测定油酸、亚油酸的相对含量,采用偏... 建立花生籽仁粗蛋白、粗脂肪、油酸、亚油酸含量的近红外光谱快速测定方法。利用波通DA7200型近红外分析仪采集近红外光谱,采用凯氏定氮法、索氏提取法分别测定粗蛋白、粗脂肪的含量,采用气相色谱法测定油酸、亚油酸的相对含量,采用偏最小二乘法,构建花生籽仁主要品质指标含量的近红外预测模型。结果表明,模型对花生籽仁粗蛋白、粗脂肪、油酸、亚油酸含量的决定系数分为0.9270、0.9647、0.9915、0.9915,均方根误差分别为0.8702、0.5631、1.6671、1.4040。经外部验证,独立测试集决定系数分别为0.9608、0.9460、0.9605、0.9492。该模型对花生籽仁粗蛋白、粗脂肪、油酸、亚油酸含量的预测准确,可实现花生籽仁主要品质指标的快速、无损测定,提升高品质花生新品种的育种效率。 展开更多
关键词 花生 近红外 粗蛋白 粗脂肪 油酸
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交配前后雌雄桑蚕蛾营养价值评价
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作者 林碧敏 钟杨生 +3 位作者 潘子文 张莹 严会超 陈芳艳 《食品与发酵工业》 CAS CSCD 北大核心 2024年第2期145-152,共8页
为深入了解桑蚕蛾的营养物质成分,检测了交配前后9芙雌雄蚕蛾蛋白质、脂肪酸和氨基酸的组成和含量。通过粗蛋白、粗脂肪、不饱和脂肪酸含量、动脉粥样硬化指数(indices of atherogenicity,IA)、血栓形成指数(thrombogenicity,IT)以及氨... 为深入了解桑蚕蛾的营养物质成分,检测了交配前后9芙雌雄蚕蛾蛋白质、脂肪酸和氨基酸的组成和含量。通过粗蛋白、粗脂肪、不饱和脂肪酸含量、动脉粥样硬化指数(indices of atherogenicity,IA)、血栓形成指数(thrombogenicity,IT)以及氨基酸评分、化学评分、必需氨基酸指数(essential amino acid index,EAAI)、营养指数(nutrition index,NI)和生物价(biological value,BV)等指标评价了蚕蛾的营养价值。结果表明,蚕蛾氨基酸和不饱和脂肪酸含量丰富,交配前雌蛾蛋白质(21.6%,鲜重)、总氨基酸(46.94 g/100 g)、必需氨基酸含量(15.86%)以及EAAI(99.33)、NI(21.45)和BV(96.57)最高,同时含有丰富的甜味、药效和支链氨基酸,粗脂肪含量(7.11%,鲜重)低,多不饱和脂肪酸占比(78.18%)高,IA(0.21)和IT(0.14)低,是理想的蛋白源。交配后的雄蛾粗脂肪(24.46%,鲜重)、不饱和脂肪酸(44.31 g/100 g)、亚麻酸含量(19.37 g/100 g)最高,IA(0.28)和IT(0.22)指数较低,是提取不饱和脂肪酸的优质原料。该研究为桑蚕蛾在食品领域的开发应用提供了理论依据。 展开更多
关键词 桑蚕蛾 粗蛋白 粗脂肪 脂肪酸 氨基酸 营养评价
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Comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for 3 months under refrigeration
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作者 Wassim Nouira Young W Park +1 位作者 Zehra Guler Thomas Terrill 《Open Journal of Animal Sciences》 2011年第2期17-24,共8页
Differences in free fatty acid (FFA) compositions between low-fat (LF) and full-fat (FF: whole milk) goat cheeses were evaluated during 3 months at 4oC refrigeration. The two types of cheeses were manufactured using a... Differences in free fatty acid (FFA) compositions between low-fat (LF) and full-fat (FF: whole milk) goat cheeses were evaluated during 3 months at 4oC refrigeration. The two types of cheeses were manufactured using a bulk milk from the mixed herd of Saanen, Alpine, and Nubian goat breeds. LF cheeses were made using LF milk after cream separation. FFAs of all cheeses were extracted in diisoprophyl ether using polypropylene chromatography column, and FFA concentrations were quantified using a gas chromatograph equipped with a fused silica capillary column. Moisture, fat, protein contents (%) and pH of fresh LF and FF cheeses were: 55.1, 52.3;1.30, 25.6;35.7, 22.5;5.40, 5.42, respectively. The FFA contents (mg/g cheese) of fresh FF and LF cheeses prior to storage treatments for C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, C18:0, C18:1, and C18:2 were: 0.020, 0.072;0.070, 0.035;0.061, 0.055;0.181, 0.167;0.073, 0.047;0.174, 0.112;0.579, 0.152;0.308, 0.202;0.521, 0.174;and 0.057, 0.026, respectively. The respective FFA to total fatty acid ratios for 0, 1 and 3 months aged FF and LF cheeses were 8.44, 12.4;6.31, 16.91;12.03, 14.19. The LF cheeses generated more FFA than FF cheeses, while actual FFA content in FF cheese was significantly higher than in LF cheese. The FFA contents of LF cheese at 0, 1 and 3 months storage were 48.0, 96.8 and 36.4% of those of FF cheese, respectively. It was concluded LF cheese generated higher amount of FFA than FF cheese, although total FFA content was significantly (P<0.05) lower in LF cheese than in FF cheese. 展开更多
关键词 Low fat Full fat GOAT Milk CHEESE Storage Free fatty acid LIPOLYSIS
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