• Journal of Fisheries and Marine Sciences Education
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• v.18 no.3
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• pp.209-217
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• 2006

In this study, chemical compositions of Helice tridens tientsinensis(Htt, sea crab) and changes of chemical compositions in fermented sea crab tested according to different storage days(10, 16, 20, 25, 29, 55, 61, 67). The average amount of chemical compositions in raw Htt, it contains 77.12% of moisture, 1.96% of ash, 18.93% of crude protein, 0.26% of crude lipid. During storage time the amount of moisture and crude protein decreased, but crude lipid and ash increased. The amount of volatile basic nitrogen in Htt showed 6.56 mg/100g. The fermented sea crab in brine stored at the temperature of $5^{\circ}C$ showed 23.72 mg/100g of freshness even after 55 days. It showed first stage of decomposition(31.69 mg/100g) after 61 days. it is most efficient to store fermented sea crab at a low temperature. The amount of free amino acid composition in fresh Htt, was measured as follow ;arginine(1140.88 mg/100g), alanine(311.26 mg/100g), prorine(214.63 mg/100g), serine(113.56 mg/100g), taurine(90.80 mg/100g). The amount of amino acid in fermented sea crab increased as the storage days increased. Fatty acid contents in fresh Htt showed the largest amount of erucic acid (27.39 area%) and pentadecenoic acid (19.44 area%), oleic acid (17.68 area%), palmitic acid (11.00 area%), stearic acid (6.89 area%), and elaidic acid (6.15 area%) in order. In fermented sea crab, a small change was noticed in quantity, but the obvious increased composions were palmitoleic and heneicosanoic acid etc.

• 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.

• Korean Journal of Agricultural Science
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• v.40 no.4
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• pp.289-296
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• 2013

To evaluate seasonal variation in fatty acid composition in broccoli, 12 commercial cultivars of broccoli were grown in spring and fall season at the field of NIHHS, and their floret, leaf and stem parts were used for the fatty acid composition analyses. Among 14 fatty acids detected in broccoli, linolenic, palmitic and linoleic acids were major fatty acids comprising more than 80% of total fatty acids in both the seasons and all the parts. Likewise, stearic and oleic acids were also present in considerable amount while remaining fatty acids; caproic, lauric, myristic, pentadecanoic, palmitoleic, heptadecanoic, arachidic, behenic and lignoceric acids showed their minor compositional ratio. Among the three parts, stem exhibited highest SFAs (49.681% in spring and 50.717% in fall season) compared to MUFA and PUFA, while highest compositional ratio of PUFAs were observed in leaves (62.588% in spring and 68.931% in fall season), which indicates leaves as a good source of health beneficial fatty acids. In contrast, floret part exhibited highest SFA (48.786%) and PUFA (57.518%) in spring and fall seasons, respectively. Major fatty acids; palmitic, linoleic and linolenic acid showed lowest cultivar dependent variation (below 10%) and leaf showed least variation in both the seasons compared to floret and stem. Our results suggest that all the fatty acids are significantly influenced by genotype of cultivars (C), plant parts (P) and growing seasons (S). Among the 14 fatty acids, myristic and palmitic acid showed highest positive or negative correlationship with oleic (r=$0.912^{**}$) and linolenic acid (r=-$0.933^{**}$), respectively. The most abundant fatty acid, linolenic acid, showed either negative or no correlation ship with other fatty acids while palmitic acid, a second major fatty acid, exhibited either positive or negative correlation ship.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.356-365
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• 2011

We assessed the effects of single-nucleotide polymorphisms (SNPs) within the porcine fatty acid synthase (FASN) gene regarding meat quality and fatty acid composition in two pig populations: Korean native pigs (KNP) were crossed with Yorkshire (YS) $F_2$, and KNP were crossed with Landrace (LR) $F_2$. Direct DNA sequencing using eight KNP and eight YS pigs revealed two SNPs: c.265C>T (silent) in exon 4 and c.6545A>C (Asn${\rightarrow}$His) in exon 39. The frequency of the two SNPs was analyzed using the polymerase chain reaction-restriction fragment length polymorphism method in seven pig breeds and their association with meat quality traits and fatty acid composition was studied. In the $KNP{\times}YSF_2$ population, both SNPs were significantly associated with the level of monounsaturated fatty acids, including palmitoleic (C16:1) and oleic acid (C18:1) (p<0.005). c.6545A>C was associated with intramuscular fat content in both populations. Our results indicate that variations in c.265C>T and c.6545A>C of the pig FASN can be used to select animals with better fatty acid composition and meat quality. Moreover, KNP was a useful breed for identifying genetic factors affecting meat quality and fatty acid composition and for producing high quality pork.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1806-1812
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• 2015

This study was conducted to compare moisture, crude protein, ether extracts, fatty acid composition, and melting point of beef with different origins. Eighty (80) samples of domestic Hanwoo beef with different marbling scores (BMS) of 3, 5, 7, and 9, respectively (20 samples for each BMS) and 30 samples of imported beef (15 samples each of American and Australian beef) were used. Relationship of fatty acid composition with melting point of lipids was also analyzed. Percentages of ether extract of Hanwoo beef with BMS of 3, 5, 7, and 9 as well as American and Australian beef were 11.91, 13.23, 17.03, 23.92, 8.36, and 4.47%, respectively, with the highest value in Hanwoo with BMS of 9 and lowest value in Australian beef. Percentages of oleic acid (C18:1n9), the most abundant monounsaturated fatty acid (MUFA) in beef, were 44.92, 47.19, 46.23, 47.70, 43.70, and 38.28%. MUFA/saturated fatty acid (SFA) (M/S) ratios were 1.15, 1.25, 1.22, 1.27, 1.10, and 0.86, respectively. The melting point of lipids extracted from beef samples was the lowest ($27.42^{\circ}C$) in Hanwoo with BMS of 9, whereas it was highest ($41.15^{\circ}C$) in Australian beef. SFAs such as myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), and total SFA in beef samples showed positive (+) correlations (r=0.203, 0.279, 0.807, and 0.880, respectively) with melting points, whereas MUFAs, palmitoleic acid (C16:1), oleic acid (C18:1n9), and total MUFA, showed negative (-) correlations (r=-0.541, -0.857, and -0.906, respectively). In conclusion, as the lipid contents of beef increased, composition of oleic acid (C18:1n9) increased. Furthermore, as BMS increased in Hanwoo beef, M/S was increased.

• Journal of the Korean Home Economics Association
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• v.25 no.4
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• pp.47-55
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• 1987

This study was designed to elucidate the lipid contents, neutral lipids components and fatty acid composition in fresh shellfishes, produced in Korea. Four kinds of shellfishes including sea mussel, short-necked clam, corb shell and and ark shell were selected according to the higher sales order and cheaper retail price at fish markets in Seoul in July 1985. The results abtained were as follows; 1. The average total lipid contents in four shellfishes were 2.3% by wet weight basis. The ratios of neutrial lipid, glycolipid and phospholipid in the total lipid were 51.1 : 4.9 : 44.0 in sea mussel, 66.0 : 3.2 : 30.8 in ark shell, 37.8 : 2.2 : 60.0 in short-necked clam and 54.5 : 2.0 : 53.5 in corb shell, 2. The average value of acid value, iodine value and unsaponifiables contents of total lipids were 1.3, 217.8, 92.0 and 20.3%, respectively. 3. The composition of the neutral lipids were triglycerides, esterified fatty acids, sterylesters, free sterols and monoglycerides in four shellfishes. 4. The major fatty acid composition of total lipids were palmitic, eicosapentaenoic, docosahexaenoic and palmitoleic acids in four shellfishes. The average total unsaturated fatty acids of total lipid were 64.5%, and $\omega$-3 highly unsaturated fatty acids were 27.0%. The average p/s Ratiio were 1.3.

• Journal of Life Science
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• v.7 no.4
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• pp.329-335
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• 1997

This study was conducted to investigate the effect of dietary fiber(DF) levels on the meat quality in colored broiler. Colored broiler were fed on containing corn-soy basal diet(DF 5%) and high level(DF 6,7 and 8%) of dietary fiber diets for 7 weeks. Dietary fiber level of diet was make up by adding some alffalfa meal. Colored broiler meats were stored at 3$\circ$ for 24hr after skaughter, and used to analyze physico-chemical properties. Proximate component, pH, shear force value, myofibril fragmentation index, water holding capacity, cooking loss, protein extractability, fatty acid composition, Hunter's L, a value and palatability of cooked meat were not significantly affected by dietary fiber levels, whereas the Hunter's value of meat was significantly affected bty dietary fiber levels for the final period of feeding. Crude protein content, myofibril fragmentation index, water holding capacity, protein extractability and Hunter's b value of breast meat's were higher than thigh meat's, but crude fat content, pH, shear force value, cooking loss, palmitoleic acid, linolenic acid, and Hunter's a value were lower, regardless of dietary fiber level.

• Journal of Food Hygiene and Safety
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• v.20 no.2
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• pp.98-102
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• 2005

As a part of basic investigation for utilizing cultured eel and by-products as a food source, a mineral contents and fatty acid composition of bone and flesh were investigated. Flesh of cultured eel was higher in moisture and crude protein content, and lower in crude ash and lipid content than those of the bone. Mineral of bone were measured 220.72 mg/100 g of Ca, 169.87 mg/100 g of P, 117.05 mg/100 g of Na,92.75 mg/100g of K, 6.18 mg/100g of Cu,5.02 mg/100 g of Zn,2.56 mg/100 g of Fe, and flesh were measured 120.23 mg/100g of CL 150.36 mg/100 g of P, 136.36 mg/100 g of Na, 89.36 mg/100 g of K, 4.02 mg/100 g of Cu, 1.71 mg/100 g of Zn,2.03 mg/100 g of Fe. The major fatty acid in bone and flesh of cultured eel were generally oleic acid $(44.40\%, 43.76\%)$, palmitic acid $(24.19\%,\;21.30\%)$, palmitoleic acid $(8.18\%,\;7.72\%)$, eicosapentaenoic acid $(5.72\%,\;6.65\%)$, myristic acid $(3.96\%,4.34\%)$ in order. The fstty acid composition of total lipid was no significant difference among bone and flesh of cultured eel, However, bone of cultured eel revealed higher content in saturated and monounsaturated fatty acid, while lower in polyunsaturated fatty acid than those of the flesh. It is shown that cultured eel contains various nutrients such as protein, minerals, unsaturated fatty acid, so cultured eel can be regarded as a highly nutritious food.

• Korean Journal of Agricultural Science
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• v.39 no.3
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• pp.377-386
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• 2012

To reduce the saturation level of lard, solvent fractionation with hexane and acetone was carried out. The fatty acid compositions of lard were 1.5% myristic acid, 26.0% palmitic acid, 2.2%, palmitoleic acid, 12.1% stearic acid, 44.7% oleic acid, and 12.7% linoleic acid. Lard was fractionated by various conditions such as different fractionation temperatures (-15, 5, 10, $15^{\circ}C$), solvent ratios (1:1, 1:3, 1:5, 1:10, lard : solvent, w/v), and fractionation time (3, 6, 24 hr). At $-15^{\circ}C$, acetone was better for reducing the content (11.2%) of saturated fatty acids (SFA) than hexane (10.8%) when the 1:5 solvent ratio was used at 24 hr. Triacylglycerol (TAG) profiles were analyzed by reversed-phase high performance liquid chromatography based on the partition number (PN) of TAG molecules. The PN of major TAG species in lard were 46 (24.4%), 48 (55.7%), and 50 (19.9%). However, after fractionation (1:5, $5^{\circ}C$ and 24 hr), TAG species with a PN of 46 (34.2%), 48 (54.4%), and 50 (6.9%) were major components in acetone-fractionated lard (liquid part), while TAG species with a PN of 46 (26.0%), 48 (50.3%), and 50 (19.0%) were in hexane-fractionated lard, suggesting that fractionation with acetone resulted in maximal reduction of saturation level in lard.

• BMB Reports
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• v.32 no.1
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• pp.6-11
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• 1999

To understand the function of phospholipids and their fatty acid composition on the morphological changes in the amp 1-4 mutant of Arabidopsis, the mutant was compared to the wild-type Arabidopsis by TLC, HPTLC, phosphorous assay, HPLC, and GC. In the mutant, phosphatidylethanolamine (PE) was increased 5-fold and phosphatidylglycerol (PG) was decreased 1.2-fold (nmol phosphorous/g tissue). Inositol phospholipids showed a generally increased trend ranging from 1.4-to 3.0-fold (nmol inositol/g tissue). When fatty acid composition of the mutant was compared to the wild-type, linoleic (18:2) and linolenic (18:3) acids of phosphatidylcholine (PC) and PG were decreased but palmitoleic acid (16:1) and oleic acid (18:1) of PC was increased 2.5- and 2.1-fold (mol%), respectively. In galactolipids, myristic acid (14:0) of monogalactosyl-diacylglycerol (MGDG) were increased 5.8-fold (mol%). Among the inositol phospholipids, lysophosphatidylinositol (L-PI) and phosphatidylinositol 4,5-bisphosphate ($PIP_2$) showed 4-and 1.9-fold (mol%) increase of 16:1, respectively. These results suggest that the increase of PE, the decrease of PG, the increase of inositol phospholipids, and the altered fatty acid composition are related to the phenotypic changes affecting the morphological features, and might cause different physiological changes in the amp 1-4 mutant compared to wild-type Arabidopsis.