• Journal of Nutrition and Health
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• v.32 no.8
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• pp.897-907
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• 1999

The purpose of this study was to investigate the pattern of individual fatty acid intake and to compare total serum lipid levels and total serum fatty acid composition of elementary school children in Seoul by fish and meat intakes. The subjects were divided into High-Fish / Low-Meat(HFLM, n=49) and Low-Fish/High-Meat(LFHM, n=47) group. The total energy from fat of HFLM and LFHM group was 22.0 and 30.0% respectively. The average intake of cholesterol was 237-287mg in HFLM group and 358-387mg in LFHM group. The average P/M/S ratio for all subjects was 1.1-1.4/1.1 - 1.2/1.0, which was very similar to desired ratio. The $\omega$6/$\omega$3 ratio of dietary fatty acids of HFLM and LFHM group were 8.0-10.9 and 18.9-29.3 respectively, which in case of LFHM group, was fat beyond the suggested range, 4/1 - 10.1. Serum lipid levels of all subjects fell within the normal range and there was no significant difference in serum lipid levels between HFLM and LFHM groups, except for HDL-cholesterol in upper grades(4th-6th grades). In lower grades(1st-3rd grades), serum PUFA composition of HFLM (40.8%) group was significantly higher than that of LFHM (38.3%) group (p<0.05) and SFA composition of HFLM(33.8%) was significantly lower than that of LFHM group, (p<0.001) between them. The $\omega$6/$\omega$3 ratio of serum fatty acid tended to be higher in LFHM than in HFLM group but there was no significant difference between two groups. This study suggests that the dietary fat pattern of growing children could affect the change in total serum fatty acid composition though it did not influence serum lipid levels significantly. Energy and EPA intakes were negatively correlated with HDL-cholesterol levels(p<0.05). Serum fatty acid compositions were more closely correlated with serum triglyceride(TG) levels than serum cholesterol levels. Especially, total SFA (p<0.001) and individual SFA, such as C14:0(p<0.001) and C16:0(p<0.001)compositions were positively correlated with serum TG levels, but stearic acid(p<0.01) was negatively correlated with it.

• Food Science and Preservation
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• v.22 no.5
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• pp.644-651
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• 2015

To enhance the consumption of horse meat, its nutritional composition was analyzed and compared to that of white meat (i.e., chicken and duck), which consumers consider healthy. Horse meat samples used in the experiment were classified by breed and grade as follows: Jeju horse (grade $1^+$ and 1), Jeju crossbred horse (grade 1 and 2), Thoroughbred (no grade), and cuts (loin, chuck roll, and arm picnic). In an analysis of general components and cholesterol, the horse meat was confirmed as a low-fat, high-protein, and low-cholesterol food material. In an amino acid analysis, horse meat contained a higher proportion of essential amino acids than white meat. The fatty acid compositions were also analyzed. The content of linolenic acid, an essential fatty acid, was significantly higher in all horse meat groups than in Ross chicken and Pekin duck meat. The content of palmitoleic acid showed similar results. In a mineral analysis, the levels of Fe and Zn in horse meat were higher than those of white meat. The mineral content was as follows except for the leg of shite meat: K > P > Na > Mg > Ca > Zn > Fe.

• Fisheries and Aquatic Sciences
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• v.2 no.2
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• pp.113-121
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• 1999

Changes in lipid content, lipid class and fatty acid compositions of the cultured oysters in shallow-water, Bukman bay (Tongyeong, Korea), using both Korean and Japanese spats were investigated. The content of non-polar lipid (NL) comprised approximately $60- 80\%$ of total lipid (TL) in the cultured oysters. There was a positive correlation between NL content and meat weight, y=0.287lx-15.309 (r=0.834l, p<0.001). The prominent fatty acids of the oysters were 16:0, 20:5n-3 (eicosapentaenoic acid, EPA), 22:6n-3 (docosahexaenoic acid, DHA), 18:0, l8:1n-7, l8:1n-9, l6:1n-7, 14:0 and l6:4n-3. During the growth of the oysters, l6:4n-3 showed the highest coefficient of variation, accounting for $41.8\%$ for the Korean oyster and $32.3\%$ for the Japanese one, respectively. Both oysters showed low level of n-3 fatty acids such as DHA and EPA and high level of n-6 fatty acid, 20:4n-6, in the spawning period (August). During growth of the oysters, both EPA and DHA were the richest fatty acids in the harvest period (December, 314 mg/100g sample) and in the pre-spawning period (July, 237-247 mg/100g sample), respectively. Consequently, the cultured oyster with Japanese spat contained approximately two times more n-3 fatty acids per oyster individual than those with Korean one in the harvest season.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.603-608
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• 1998

Lipid oxidation in ascidian was studied when fresh, deshelled and sliced meats were fermented for 50 days at 5$\pm$2$^{\circ}C$ with 8%(w/w) salt and 0.1% papain. Antioxidative effects of butylated hydroxytoluene(BHT) and carotenoid extracts from ascidian tunic on lipid oxidation and oxidationrelated discoloration of ascidian meat during fermentation were investigated. Changes in peroxide value, carbonyl value, thiobarbituric acid value, fatty acids composition, the loss of total carotenoid and sensory evaluation were determined to assess the rancidity. Peroxide and carbonyl values in BHT and carotenoid extract treatments increased less than those of the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control but it increased slowly until 40 days in cases of 0.02% BHT or 0.02% BHT with 0.05% carotenoid added. Fatty acids of fresh ascidian composed of polyenoic acid, saturated acid and monoenoic acid of 51.5%, 28.1% and 20.7%, respectively. Saturated fatty acids(C16:0, C14:0, C18:0) and monoenoic acids(C18:1, C16:1) increased while polyenoic acids(C20:5, C22:6) decreased during fermentation. Carotenoid was markedly degraded and discolored in the control during fermentation. But 0.02% BHT and 0.05% carotenoid treatments had bright color like fresh meat during 40 days. The results of sensory evaluation during the fermentation also convinced the retard of discoloration by the addition of BHT and carotenoid.

• Food Science of Animal Resources
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• v.43 no.5
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• pp.805-825
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• 2023

This experiment aims to investigate the impact of probiotic feed on growth performance, carcass traits, plasma lipid biochemical parameters, intramuscular fat and triglyceride content, fatty acid composition, mRNA expression levels of genes related to lipid metabolism, and the activity of the enzyme in Sunit sheep. In this experiment, 12 of 96 randomly selected Sunit sheep were assigned to receive the basic diet or the basic diet supplemented with probiotics. The results showed that supplementation with probiotics significantly increased the loin eye area, and decreased plasma triglycerides and free fatty acids, increasing the content of intramuscular fat and triglycerides in the muscle and improving the composition of the fatty acids. The inclusion of probiotics in the diet reduced the expression of adenosine 5'-monophosphate-activated protein kinase alpha 2 (AMPKα2) mRNA and carnitine palmitoyltransferase 1B (CPT1B) mRNA, while increasing the expression of acetyl-CoA carboxylase alpha (ACCα) mRNA, sterol regulatory element-binding protein-1c (SREBP-1c) mRNA, fatty acid synthase mRNA, and stearoyl-CoA desaturase 1 mRNA. The results of this study indicate that supplementation with probiotics can regulate fat deposition and improves the composition of fatty acids in Sunit sheep through the signaling pathways AMPK-ACC-CPT1B and AMPK-SREBP-1c. This regulatory mechanism leads to an increase in intramuscular fat content, a restructuring of muscle composition of the fatty acids, and an enhancement of the nutritional value of meat. These findings contribute to a better understanding of the food science of animal resources and provide valuable references for the production of meat of higher nutritional value.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.6
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• pp.1002-1006
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• 2007

Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at $4^{\circ}C$ for 7 days. The pH of meat samples at different post-mortem times, and meat characteristics and fatty composition at different storage times were evaluated. No significant differences were found in pH at different post-mortem times except at 30 min postmortem, where duck breast showed significantly lower pH than chicken breast. As expected, duck breast meat had significantly higher redness (a*), but lower lightness (L*) value compared to chicken breast. During whole storage time, the a* value remained constant in duck breast. Cooking loss (%) was higher in duck breast compared to chicken breast during the whole storage time. Shear force decreased with increasing storage time in both chicken and duck breast meat, moreover, it decreased rapidly in duck breast compared to chicken breast. The TBARS values increased with increasing storage time in both duck breast and chicken breast meat and was significantly higher in duck breast. The fatty acids (%) C14:0, C16:0, C16:1, C18:2 and C18:3 were significantly higher while C18:0 was significantly lower in duck breast compared to chicken. SFA was increased, while USFA and MUSFA decreased only in duck breast during the 7 day storage time.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.8
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• pp.1114-1123
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• 2014

The study was designed to evaluate the effect of 2% seamustard (Undaria pinnatifida) by-product (SW) on growth performance, immunity, carcass characteristics, cholesterol content and fatty acid profile in Hanwoo steers. A total of 20 Hanwoo steers (ave. 22 months old; 619 kg body weight) were randomly assigned to control (basal diet) and 2% SW supplemented diet. Dietary SW supplementation significantly (p<0.05) improved average daily gain and gain:feed ratio as well as serum immunoglobulin G concentration. Chemical composition and quality grade of meat and carcass yield grades evaluated at the end of the trial were found to be unaffected by SW supplementation. Dietary SW significantly reduced meat cholesterol concentration (p<0.05). Dietary SW supplementation significantly reduced the myristic acid (C14:0) and palmitoleic acid (C16:ln-7) concentration, while SW increased the concentration of stearic acid (C18:0) and linolenic acid (C18:3n-3) compared to control (p<0.05). Dietary SW supplementation had no effect on saturated fatty acids (SFA), unsaturated fatty acids, poly unsaturated fatty acid (PUFA) or mono unsaturated fatty acid content in muscles. A reduced ratio of PUFA/SFA and n-6/n-3 were found in SW supplemented group (p<0.05). In conclusion, 2% SW supplementation was found to improve growth, immunity and fatty acid profile with significantly reduced cholesterol of beef.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.2
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• pp.217-224
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• 2014

A total of 150 growing ducks were assigned to five dietary treatments to study the effect of sea tangle and charcoal (STC) supplementation on growth performance and meat characteristics in a completely randomized design. There were six replicates and five ducklings in each replication. The five dietary treatments were control, antibiotic, and 0.1%, 0.5%, and 1% STC supplemented diets. No significant differences were found on ADG, ADFI, and gain:feed among treatments in different weeks. The overall (0 to 3 weeks) ADFI decreased in antibiotic treatment (p<0.05) whereas the gain:feed increased significantly upon 1.0% STC supplementation compared to control (p<0.05). No significant variation was found in meat chemical composition except crude fat content which was high in 1.0% STC dietary group (p<0.05). Meat cholesterol was reduced in 0.1% STC group (p<0.05) compared to other dose levels while serum cholesterol was unaffected. High density lipoprotein (HDL) content was high in 1.0% STC (p<0.05) and low density lipoprotein (LDL) was low in 0.1% and 1.0% STC dietary groups (p = 0.06). No significant effect was found on the thiobarbituric acid reactive substances (TBARS) of fresh meat, whereas the TBARS value of meat preserved for 1 week was reduced significantly in STC dietary groups (p<0.05). The 0.1% STC dietary group showed an increased myristic acid (p = 0.07) content whereas, the content of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids increased in STC supplementation than antibiotic group (p<0.05). An increased concentration of omega-3 fatty acids and a reduced ratio of n-6/n-3 PUFA ratio was found upon 1.0% STC supplementation compared to antibiotic dietary group (p<0.05). Therefore, 1.0% STC dietary supplementation can be used as alternatives to antibiotics in duck production.

• Journal of Nutrition and Health
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• v.36 no.1
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• pp.3-8
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• 2003

The aim of the present study was to investigate the effect of duck extract on lipids. Rats in the experimental group were orally administered with duck extract for four weeks. The half of the supplementation was composed of duck meat and the other of the supplementation was composed of oriental herbs. Weight gain, diet intake, and food efficiency ratio were compared between control and experimental groups. Organ weight, lengths of small/large intestines, and the following plasma biochemical parameters were also measured: hemoglobin, hemoglobin, GOT, GPT, blood glucose concentration, lipids of plasma, liver, feces. Spleen index (weight/100 g body weight) of the rats in the experimental group was significantly higher than those in the control group due to increase in fat intake from the supplementation of duck meat. The large intestines of the rats in the experimental group was significantly larger due to the supplementation with dietary fiber derived from herbs in the extract. There were significant higher levels of plasma hematocrit, GOT, total cholesterol, and HDL-cholesterol in the rats of the experimental group. From the results, although duck meat is a source of animal food, the fat profile of duck extract, such as the ratio of polyunsaturated fatty acids to saturated fatty acids appears to be beneficial to human health. These findings suggest a possible anti-hyperlipidemic effect of duck extract. (Korean J Nutrition 36(1): 3∼8, 2003)

• Food Science of Animal Resources
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• v.21 no.1
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• pp.80-88
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• 2001

This study was carried out to evaluate the different physicochemical properties of various lipid sources in beef patties during storage for 6 months. Four groups of samples were made of beef meat patties with 22% of tallow, lard, chicken fat and 20% of palm oil. On the analysis result of physicochemical compositions, the patty has its own fatty acids composition and characteristic different from other lipids. Patty with chicken fat has the highest percentage of unsaturated fatty acid composition of 61.0% compared to the other groups of patties. Beef patty with chicken fat has 18.8% of poly unsaturated fatty acid(USFA) and beef patty with beef lipid has 1.5% of poly USFA which is the least percentage among the others. SFA/USFA ratio of beef patty with chicken lipid was 0.5 which was the least value. The composition of PUFA in beef patty with lard increased to 10.0% from 1.9% over initial value after storage for 6 months. On the contrary, the composition of PUFA in beef patty with chicken fat decreased to 9.2% from 18.8% over initial value after 6 months. Volatile free fatty acids of beef patties were evaluated with four kinds of lipid sources. Formic acid was the most as of 59$\mu\textrm{g}$/g in beef patty with tallow, acetic acid was 15$\mu\textrm{g}$/g, and heptanoic acid was 10$\mu\textrm{g}$/g at starting time of storage. However, propionic acid, butyric acid, valeric acid and caproic acid were not detected. After 6 months, formic acid decreased from 59$\mu\textrm{g}$/g to 7$\mu\textrm{g}$/g in the patty with tallow, from 12$\mu\textrm{g}$/g to non-detect level in the patty with palm oil, but two the others patties slightly increased. Volatile compounds in meat patties were reported nearly 1000 kinds of chemical compounds. Beef patty with tallow has aldehydes 5.3, alcohol 1.3, hydrocarbon 0.8, ketones 0.2, ester 0.1, furans 0.1, acid 0.04, sulfur 0.03 in peak area at starting and increased to aldehydes 8.5, alcohol 2.1, ketones 0.5, ester 1.0, furans 1.5 in peak area during the storage. But only furans was not detected after 6 months of storage. From starting to 6 months, aldehydes increased 2∼10 times, alcohol increased 2∼3 times, acids 4∼50 times and ester 9∼20 times in beef patties with pork lipid, chicken lipid and palm oil. Some volatile compounds such as alcohol, aldehydes and acids in all kinds of patties significantly increased after 6 months of storage. These increases cause oxidative rancidity taste in meat patties. These results showed that selt-life of meat patties with 4 different lipids were not over 6 months even though they were stored at -20$^{circ}C$. Therefore, they should be classified as off-grade because of oxidative rancidity. Although beef patties with tallow are currently common type, the possibility for new type of hamburg patty can be developed by applying different lipids. Finally, we found out new type of beef patty added with lard, which has the best taste and quality compared to the other common types.