• Food Science of Animal Resources
• /
• v.36 no.3
• /
• pp.309-318
• /
• 2016

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat content, energy value, pH, and lightness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity. The addition of 2% pumpkin fiber was significantly increased moisture content, yellowness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity, whereas reduced cooking loss and emulsion stability. The treatment of reduced-fat frankfurters formulated with 20 and 25% fat levels and with pumpkin fiber had sensory properties similar to the high-fat control frankfurters. The results demonstrate that when the reduced-fat frankfurter with 2% added pumpkin fiber and water replaces fat levels can be readily made with high quality and acceptable sensory properties.

• Journal of the Korean Society of Food Culture
• /
• v.26 no.6
• /
• pp.727-733
• /
• 2011

This study was performed to examine the relationship between the body mass index (BMI), the body fat, and the serum lipids of post-menopausal women in rural areas. The subjects were 510 women aged 50 and over. As a result of this study, we found a trend of decreasing BMI as age increased, but body fat increased. In addition, there was a significant decreasing of the lean body mass than an increasing of the body mass index according to increasing age. Therefore, this study confirmed that a main cause of rural women being classified as obese is a decrease in lean body mass, rather than an increase in of body fat. Of all subjects, 36.3% ($18.5{\leq}BMI$ < 23) of all subjects were classified as having normal BMI, whereas only 21.4% were classified as having normal body fat. Out of 190 subjects who were body fat 30% and over, 38 subjects were classified as obese ($BMI{\geq}25$) and 113 subjects were classified as overweight ($23{\leq}BMI$ < 25). The percentile of those with a BMI of $25kg/m^2$ was 70, and they had 30.82% body fat. HDL cholesterol showed a negative correlation with anthropometric factors (height, weight, body mass index, waist circumference, waist hip ratio, body fat), and total cholesterol, LDL cholesterol, and triglycerides showed a positive correlation. Especially, total cholesterol, LDL cholesterol, and hip circumference showed significant correlations. Because of differences in the body fat and lean body mass by age group, it seems difficult to assess obesity via BMI only. The elderly especially should have a higher significance placed on body fat or abdominal fat than only BMI.

• Asian-Australasian Journal of Animal Sciences
• /
• v.30 no.8
• /
• pp.1105-1116
• /
• 2017

Objective: A meta-analysis was conducted to evaluate the effects of supplemental fat containing saturated free fatty acids (FA) on milk performance of Holstein dairy cows. Methods: A database was developed from 21 studies published between 1991 and 2016 that included 502 dairy cows and a total of 29 to 30 comparisons between dietary treatment and control without fat supplementation. Only saturated free FA (>80% of total FA) was considered as the supplemental fat. Concentration of the supplemental fat was not higher than 3.5% of diet dry matter (DM). Dairy cows were offered total mixed ration, and fed individually. Statistical analysis was conducted using random- or mixed-effects models with Metafor package in R. Results: Sub-group analysis showed that there were no differences in studies between randomized block design and Latin square/crossover design for dry matter intake (DMI) and milk production responses to the supplemental fat (all response variables, $p{\geq}0.344$). The supplemental fat across all studies improved milk yield, milk fat concentration and yield, and milk protein yield by 1.684 kg/d (p<0.001), 0.095 percent unit (p = 0.003), 0.072 kg/d (p<0.001), and 0.036 kg/d (p<0.001), respectively, but tended to decrease milk protein concentration (mean difference = -0.022 percent unit; p = 0.063) while DMI (mean difference = 0.061 kg/d; p = 0.768) remained unchanged. The assessment of heterogeneity suggested that no substantial heterogeneity occurred among all studies for DMI and milk production responses to the supplemental fat (all response variables, $I^2{\leq}24.1%$; $p{\geq}0.166$). Conclusion: The effects of saturated free FA were quantitatively evaluated. Higher milk production and yields of milk fat and protein, with DMI remaining unchanged, indicated that saturated free FA, supplemented at ${\leq}3.5%$ dietary DM from commercially available fat sources, likely improved the efficiency of milk production. Nevertheless, more studies are needed to assess the variation of production responses to different saturated free FA, either C16:0 or C18:0 alone, or in combination with potentially optimal ratio, when supplemented in dairy cow diets.

• Asian-Australasian Journal of Animal Sciences
• /
• v.28 no.2
• /
• pp.252-259
• /
• 2015

The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, $a_w$), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.

• Toxicological Research
• /
• v.31 no.3
• /
• pp.307-312
• /
• 2015

Trans fat is a unsaturated fatty acid with trans configuration and separated double bonds. Analytical methods have been introduced to analyze trans fat content in foods including infrared (IR) spectroscopy, gas chromatography (GC), Fourier transform-infrared (FT-IR) spectroscopy, reverses-phase silver ion high performance liquid chromatography, and silver nitrate thin layer chromatography. Currently, FT-IR spectroscopy and GC are mostly used methods. Trans fat content in 6 vegetable oils were analyzed and processing effects including baking, stir-frying, pan-frying, and frying on the formation of trans fat in corn oil was evaluated by GC. Among tested vegetable oils, corn oil has 0.25 g trans fat/100 g, whereas other oils including rapeseed, soybean, olive, perilla, and sesame oils did not have detectable amount of trans fat content. Among cooking methods, stir-frying increased trans fat in corn oil whereas baking, pan-frying, and frying procedures did not make changes in trans fat content compared to untreated corn oils. However, the trans fat content was so low and food label can be declared as '0' trans based on the regulation of Ministry of Food ad Drug Safety (MFDS) (< 2 g/100 g edible oil).

• Journal of Ginseng Research
• /
• v.17 no.2
• /
• pp.101-108
• /
• 1993

This study was made to understand a hypoglycemic action of the fat soluble fraction of Panax ginseng C.A. Meyer in streptozotocin induced diabetic rats by determining the activities of several enzymes related to carbohydrate and lipid metabolism as well as several blood component levels such as glucose and ketone bodies, and non-esterified fatty acids. Albino rats (Sprague Dawley, 170-200g, 3) were injected once with 70mg streptozotocinhg body weight intraperitoneally and fed with ordinary diet for 7 days, and then the fat soluble fraction (5 mg~20 mg/day/rat) was injected intraperitoneally once a day for three days to rats having high blood glucose level over 340 mg/100ml. After a final injection of the fat soluble fraction, rats u.ere starved for 16 hours followed by the analysis of blood serum and liver enzymes. It was found that increased levels of glucose, ketone bodies and free fatty acids in streptozotocin induced rats were decreased appreciably by administration of the fat soluble fraction. However, the amount of administered fat soluble fraction did not show any significantly different hypoglycemic action. Decreased activities of glucokinase, phosphofructokinase, pyruvate kinase, 6-phosphogluconate dehydrogenase and acetyl CoA carboxylase of the liver of streptozotocin induced diabetic rats were greatly modified suggesting that a hypoglycemic action of the fat soluble fraction was also appreciable as ginseng saponin fraction. We also compared a hypoglycemic action of the fat soluble fraction prepared from American ginseng and Chinese ginseng with that of Korean pain ginseng. 핀o significant difference of the hypoglycemic activity was observed between the above ginseng fat soluble fractions, suggesting that a study of the fat soluble fraction might be one of the most interesting subjects relating to diabetic hyperglycemia in the near future.

• Archives of Plastic Surgery
• /
• v.38 no.1
• /
• pp.48-52
• /
• 2011

Purpose: Microfat graft is a common procedure for correcting tear trough deformity and dark circle. Because the tissue in this area is very thin, the grafted fat, sometimes, induces palpable lumps and uneven skin contour. When it happens, the surgical removal of the grafted fat is often needed. The authors made attempt of transconjunctival approach for removal, and this made infraorbital fat repositioning possible at the same time. Methods: 15 female patients with history of microfat graft on lower eyelid, got operation for the grafted fat removal with transconjunctival approach from April of 2009 to July of 2010. The dissection was performed in accordance with infraorbital fat repositioning surgery. Through the transconjunctival incision, knotted fat on orbital septum and orbicularis oculi muscle was removed without damage on skin. After grafted fat removal, subperiosteal space was made 1~2 mm below the inferior orbital rim by elevating periosteum. With preserving orbital septum, infraorbital fat was repositioned and anchored to subperiosteal space. Finally, transconjunctival incision was closed with absorbable suture material. Results: 14 patients in the study showed satisfactory results. The problems like uneven skin contour and knotted fat mass, were all solved. In only one patient, incomplete correction was observed, as bulging on her right lower eyelid still remained. One patient complained of transient numbness on lower eyelid, but there was no specific complication other than this. Conclusion: The authors attempted the method of transconjunctival approach to remove former grafted fat in lower eyelid and reposition infraorbital fat simultaneously. Since the study brought great results, the method would be helpful to patients and surgeons.

• Asian-Australasian Journal of Animal Sciences
• /
• v.19 no.10
• /
• pp.1409-1414
• /
• 2006

The objective of this study was to screen single nucleotide polymorphisms (SNPs) of the chicken lipoprotein lipase gene (LPL), using 545 F1 hybrids developed from $4{\times}4$ diallel crossing of four chicken breeds, and to analyze the associations between polymorphisms of the LPL and chicken fat deposition traits. PCR-SSCP was used to detect SNPs in LPL. Fifteen sets of primers were designed to amplify DNA fragments covering the 5'flanking and coding regions of LPL. It showed that there existed 5 polymorphic loci in the 5'flanking region and coding region, respectively. Association analysis was carried out between 10 polymorphic loci and intermuscular fat width, abdominal fat weight, and thickness of subcutaneous fat using ANCOVA, respectively. The results indicated that, in the 5'flanking region, the loci d and e significantly affected thickness of subcutaneous fat (p<0.05), abdominal fat weight (p<0.01) and subcutaneous fat (p<0.05), while in the coding region, synonymous mutation in exon 8 was significantly associated with intermuscular fat width (p<0.05), however, the non-synonymous mutations in exon 7 and exon 9 did not show statistically significant effects on fat deposition traits in this study.

• Journal of Nutrition and Health
• /
• v.19 no.4
• /
• pp.255-265
• /
• 1986

This study was designed to investigate the effect of age on the lipid metabolism in the rats fed different diets. In experiment A male Wistar rats of 5 weeks of age and of 32 weeks of age were divided into low fat diet groups and high fat-cholesterol groups. The rats were sacrificed 1 week, 2 weeks and 4 weeks after experiment begins. Also after 4 weeks. the rats in low and high fat diet groups were tube-fed 500mg of choelsterol and were sacrified 3 days later. In experiment b, male Wistar rats of 4 weeks of age and of 6 months of age were divided into 2 groups of butter and cron oil groups. And then eachgroup were divided into 2 subgroups ; meal feeding and nibbling groups . Each diet was fed for 4 weeks. In experiment A, age of the rats and experimental diets did not affect the serum cholesterol and triglycerides concentrations were higher in rats fed high fat cholesterol diet than in those fed low-fat or high -fat diets, but age of the animals had no effect on liver lipid content. The weight and cholesterol content of epidymal fat pad, however were higher in adult rats than in young ones regardless of the diets fed. When the rats were challenged with 500mg cholesterol, the rates of increase in serum and hepatic cholesterol level were higher in adult rats compared to young rats regardless of the diets . On the other hand, the rate of increase of small intestinal cholesterol content was lower in adult rats than in young rats. In experiment B, serum cholesterol and triglyceride content were relatively higher in young rats than adult ones. Stored body lipid was higher in adult rats, as judged by epididymal fat pad weight and total carcass lipid. Meal frequency and the kinds of fat in the diet did not affect the serum choelstero concentration . The serum triglyceride levels. however, was higher in butter fed rats thancron oil fed ones. The cholesterol content of live rand epididymal fat pad was lower in butter fed groups than corn oil groups for both young and adult rats, but there was no difference in liver triglycerides livel.

• Journal of Nutrition and Health
• /
• v.14 no.3
• /
• pp.136-145
• /
• 1981

This study was designed to observe the effects of both control and atherogenic diets on the cholesterol and triglyceride (TG) in serum and liver of adult rats fed diets supplying two levels of dietary fat and two different sources of dietary protein in early life. For the first experimental period, the rats were assigned into the four diet groups: High fat, casein (HC); High fat, gluten (HG); Low fat, casein (LC): Low fat, gluten (LG). Each group was subdivided into control and atherogenic groups for the second experimental period. Cholesterol and TG were determined in serum and liver after 7 hr fasting. The body weight gain was greater in the rats of the casein groups than those of the gluten groups tut not influenced by the level of the dietary fat. The difference in body weight from the quality of dietary protein in the first period was not disappeared even after the second period. After the first period, higher serum cholesterol was observed in the rats fed either casein or high fat diets. With the second experimental diet, rats fed atherogenic diet showed higher serum cholesterol concentration but lower serum TG levels compared to those fed control diet, regardless the diets fed in the first period. Serum cholesterol level of the rats of both groups which had been fed high fat diets in early life was increased compared to those of the low fat diet groups. This effect was more pronounced with the atherogenic diet groups than control groups. However, no differences were found in serum cholesterol levels resulted from the different types of dietary protein fed in the first period. Serum TG concentration was not influenced by the quality of protein and level of fat in the diet but seemed to be mere affected by the amount of carbohyrates in the diet. Liver cholesterol per unit weight was greater in the gluten diet groups than in the casein groups but total cholesterol was higher in casein fed rats. There were no differences in liver TG among the groups.