• Journal of Nutrition and Health
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• v.8 no.2
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• pp.19-26
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• 1975

The role of fat is important from nutritional standpoint. The physiological functions of fat are energy yielding as well as the carrier of fat soluble vitamins, with special activities of essential fatty acids. It is fortunate that Korean families prefer to use vegetable oils rather than those from animal origin. But the problems are focused on better qaulity of food oils with attempt to exploit the available resources. This study was undertaken to inevestigate the fatty acid compositions of Korean origin both from conventional and unconventional resources of gas-liquid chromatography. The results obtained are as follows. 1. The total lipid contents of seeds of red pepper, Korean squash, sesame, perilla (var Japonica), and Korean pine nuts and walnuts were 24.3%, 56.6%, 56.4%, 46.9%, 69.8%, and 67.2%, respectively. 2. The saponification numbers of samples ranged from 190 to 200. It showed that the mean molecular weights of fatty acids composing the lipids were very much closed each other. 3. Iodine numbers of varing seed oils ranged from 96.5 of Korean squash seed oil to 124.6 of walnut oil. Oils obtained from squash seeds and sesame seeds showed significantly lower value, while others ranged from 122 to 125. 4. In the fatty acid compositions, squash seed oil was composed mainly of unsaturated fatty acids, 74.9% of which was oleic acid, whereas red pepper seed oil, pine nut oil, and sesame oil contained linoleic acid as a major component showing 64.4%, 56%, 48.8%, and 47.8%, respectively. In perilla seed oil, the amounts of linoleic and linolenic acids were 14.1% and 58%, respectively which meant nearly three-fourths of the total fatty acidsbeing the unsaturated essential fatty acids. This study will encourage the use of these conventional and unconventional vegetable oils which have highr ratios of polyunsaturated to saturated fatty acids.

• Nutrition Research and Practice
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• v.9 no.4
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• pp.439-444
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• 2015

BACKGROUND/OBJECTIVES: This study was conducted to investigate the effects of fermented soybean (FS) extract on adipocyte differentiation and fat accumulation using cultured 3T3-L1 adipocytes. MATERIALS/METHODS: 3T3-L1 adipocytes were treated with FS and nonfermented soybean (NFS) extract during differentiation for 10 days in vitro. Oil red O staining was performed and glycerol-3-phosphate dehydrogenase (GPDH) activity was measured for analysis of fat accumulation. Expressions of adipogenic genes were measured. RESULTS: Soluble extract of soybean fermented with Aspergillus oryzae GB107 contained higher levels of low-molecular-weight protein than conventional soybean protein did. FS extract ($50{\mu}g/ml$) inhibited adipocyte differentiation and fat accumulation during differentiation of 3T3-L1 preadipocytes for 10 days in vitro. Significantly lower GPDH activity was observed in differentiated adipocytes treated with the FS extract than those treated with NFS extract. Treatment with FS extract resulted in decreased expression levels of leptin, adiponectin, and adipogenin genes, which are associated with adipogenesis. CONCLUSIONS: This report is the first to demonstrate that the water-soluble extract from FS inhibits fat accumulation and lipid storage in 3T3-L1 adipocytes. Thus, the soybean extract fermented with A. oryzae GB107 could be used to control lipid accumulation in adipocytes.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.1
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• pp.75-85
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• 2012

An experiment was conducted to compare the effect of the same amount of 18:2 offered either as 18:2n-6 or as a mixture of unprotected 18:2c9t11 and 18:2t10c12 on feed intake, milk components as well as plasma and milk fatty acid profile. Fifteen cows were blocked by milk yield and milk fat percentage and within block assigned randomly to 1 of 3 treatments (n = 5). Each cow passed a 12-d adjustment period (AP) on a basal diet. After the AP cows received 1 of 3 supplements during an 18-d experimental period (EP). The supplements contained either 1.0 kg ground sunflower seeds (S), 0.5 kg conjugated linoleic acid (CLA)-oil (C) or 0.75 kg of a mixture of ground sunflower seeds and CLA-oil (2:1; SC). All 3 supplements contained the same amount of 18:2 either as CLA (${\Sigma}18$:2c9t11+18:2t10c12, 1:1) or as 18:2c9c12. During the last 2 d of AP and the last 4 d of EP feed intake and milk yield were recorded daily and milk samples were collected at each milking. Blood samples were collected from the jugular vein on d 11 of AP and d 15 and 18 of EP. The 18:2 intake increased in all treatments from AP to EP. Regardless of the amount of supplemented CLA, the milk fat percentage decreased by 2.35 and 2.10%-units in treatment C and SC, respectively, whereas in the treatment S the decrease was with 0.99%-unit less pronounced. Thus, C and SC cows excreted daily a lower amount of milk fat than S cows. The concentration of trans 18:1 in the plasma and the milk increased from AP to EP and increased with increasing dietary CLA supply. While the concentration of 18:2c9t11 and 18:2t10c12 in the plasma and that of 18:2t10c12 in the milk paralleled dietary supply, the level of 18:2c9t11 in the milk was similar in C and CS but still lower in S. Although the dietary concentration of CLA was highest in treatment C, the partial replacement of CLA by sunflower seeds had a similar inhibitory effect on milk fat synthesis. Comparable 18:2c9t11 levels in the milk in both CLA treatments implies that this isomer is subjected to greater biohydrogenation with increasing supply than 18:2t10c12. The fact that unprotected 18:2t10c12 escaped biohydrogenation in sufficient amounts to affect milk fat synthesis reveals opportunities to develop feeding strategies where reduced milk fat production is desirable or required by the metabolic state of the cow.

• Korean Journal of Poultry Science
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• v.45 no.2
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• pp.89-96
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• 2018

This study aimed to investigate the effect of adding sodium tripolyphosphate (STPP) and canola oil on the quality traits of chicken nuggets. The nuggets were prepared from the breast meat of 75-week-old Hy-line old layer. Experiment 1 was conducted to evaluate the effect of adding different levels (0%, 0.1%, 0.2%, and 0.3%) of STPP addition (w/w). It was found that moisture content and cooking yield were significantly increased by the addition of STPP (P<0.05). STPP addition significantly increased hardness and Warner-Bratzler shear force (WBSF) value (P<0.05). Thereafter, STPP addition was fixed at 0.3% (w/w) and another experiment was performed to investigate the effect of canola oil addition (w/w) at different levels (5%, 10%, and 15%). There was no difference in pH depending on canola oil content. However, emulsion capacity, fat loss, and total water loss increased with the increase in canola oil content (P<0.05). Hardness and WBSF value showed significant decreases as canola oil content increased (P<0.05). Texture and overall acceptance were significantly increased with the increase in canola oil content in a test based sensory evaluation. In conclusion, adding 0.3% STPP and 15% canola oil to chicken nuggets made from the old layer could produce a product with an acceptable quality.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.9
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• pp.1407-1413
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• 2019

Objective: This experiment aimed to investigate the effect of different sources and inclusion levels of dietary fat on productive performance and egg quality in laying hens raised under hot environmental conditions. Methods: A total of 480 Hy-Line Brown laying hens at 31 wk of age were randomly allotted to 1 of 5 experimental diets. The control diet contained 2,800 kcal/kg nitrogen-corrected apparent metabolizable energy with no fat addition. Four additional diets were prepared by adding 2.0% or 4.0% of animal fat (AF) or soybean oil (SO). Energy and nutrient concentrations were consistent among all diets. Diets were fed to hens for 4 weeks. Average daily room temperature and humidity were $26.7^{\circ}C{\pm}1.52^{\circ}C$ and $77.4%{\pm}4.50%$. The heat stress index was approximately 76, indicating that hens were raised under heat stress conditions. Results: Final body weight (BW) was greater (p<0.05) for hens fed diets containing 2.0% or 4.0% AF than for those fed the control diet or diets containing 2.0% or 4.0% SO. The BW gain and feed intake were greater (p<0.05) for hens fed diets containing additional AF or SO than those fed the control diet. Eggshell thickness was the greatest (p<0.05) for hens fed the control diet, but the least (p<0.05) for hens fed diets containing 4.0% SO. Egg yolk color was the greatest (p<0.05) for hens fed the control diet, but the least (p<0.05) for hens fed diets containing 4.0% SO. Conclusion: Inclusion of supplemental fat (AF and SO) in diets exhibits preventative effects on BW loss for hens raised under hot environmental conditions when energy and nutrient concentrations in diets were maintained. The effects were greater for AF than for SO. However, inclusion of supplemental fat in diets decreases eggshell thickness and egg yolk yellowness, possibly due to a reduction in Ca absorption and intake of egg yolk colorants.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.783-788
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• 2012

The aim of this study was to optimize the manufacturing condition of spreadable modified butter by RSM. Based on the central composite design, the degree of optimization was expressed as a SFC as a dependent variable (Y, %) determined by NMR with 23 experimental groups. Three independent variables were the contents of butter ($X_1$, 35-75%), the contents of grape seed oil ($X_2$, 15-35%), and the contents of hydrogenated soybean oil ($X_3$, 0-4%). As the result, SFC at $10^{\circ}C$ was ranged from 32.37 to 42.76%. In addition, the regression coefficients were calculated for SFC at $10^{\circ}C$ by RSREG. The regression model equation for the SFC was $Y=39.18-0.04X_1X_3$. Consequently, the optimal contents for manufacturing spreadable modified butter were determined as 55.18% for butter, 40.78% for grape seed oil, and 4.08% for hydrogenated soybean oil, respectively. The predicted response value for SFC at $10^{\circ}C$ was 30.20%, comparable to the actual experimental SFC value as 29.85%. Finally hardness and spreadability in reference butter and spreadable modified butter produced under the optimal conditions was measured. The hardness in spreadable modified butter was 31.80 N as compared to 69.92 N in reference butter. The spreadability in spreadable modified butter was 5.6 point as compared to reference butter. This difference may be due to the contents of solid fat by butter and hydrogenated soybean oil. This study showed that the SFC value at $10^{\circ}C$ could be a suitable indicator for the manufacturing spreadable modified butter to predict important attributes such as mouth feel, hardness and spreadability.

• Nutrition Research and Practice
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• v.2 no.2
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• pp.130-133
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• 2008

This study was conducted to investigate the effects of lecithin, mono-glyceride and mono-diglyceride on apparent total tract and ileal nutrient digestibilities in nursery pigs. Twenty [(Landrace$\times$Yorkshire)$\times$ Duroc] barrows were surgically fitted with simple T-cannulas. Dietary treatments included 1) CON (basal diet: soy oil), 2) LO (lecithin 0.5%), 3) MO (mono-glyceride 0.5%), 4) MG (mono-glyceride 1.0%) and 5) MDG (mono-diglyceride 1.0%). In apparent total tract nutrient digestibility, dry matter (DM) and gross energy (GE) digestibilities of MDG treatments were higher than LO and MG treatments (p<0.05). In nitrogen (N) digestibility, LO treatment showed the lowest compared to others (p<0.05). The digestibility of crude fat was higher in MDG treatment than CON and LO treatments (p<0.05). In apparent ileal nutrient digestibility, DM digestibility was higher in MDG treatment than LO and MG treatments (p<0.05). GE digestibility was higher in MDG treatment than LO, MO and MG treatments (p<0.05). N digestibility of MDG treatment was greater than LO treatment (p<0.05). Also, the digestibility of crude fat was higher in MDG treatment than CON and LO treatments (p<0.05). In conclusion, mono-diglyceride can increase apparent total tract nutrient and apparent ileal nutrient digestibilities of DM, GE, N and crude fat.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.443-463
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• 2024

This study investigated the impact of activated carbon, palm activated carbon, and zeolite on horse oil (HO) extracted from horse neck fat using supercritical fluid extraction with deodorant-untreated HO (CON) as a comparison. The yield and lipid oxidation of deodorant untreated HO (CON) were not significantly affected by the three deodorants. However, deodorant-treated HOs exhibited significantly elevated levels of α-linolenic acid (C18:3n3) and eicosenoic acid (C20:1n9) compared to CON (p<0.05), while other fatty acids remained consistent. Zeolite-purified HO demonstrated significantly lower levels of volatile organic compounds (VOCs) than other treatments (p<0.05). Remarkably, zeolite decreased the concentration of pentane, 2,3-dimethyl (gasoline odor), by over 90%, from 177.17 A.U. ×10⁶ in CON to 15.91 A.U. ×10⁶. Zeolite also effectively eliminates sec-butylamine (ammonia and fishy odor) as compared to other deodorant-treated HOs (p<0.05). Additionally, zeolite reduced VOCs associated with the fruity citrus flavor, such as nonanal, octanal, and D-limonene in HO (p<0.05). This study suggests that integrating zeolite in supercritical fluid extraction enhances HO purification by effectively eliminating undesirable VOCs, presenting a valuable approach for producing high-quality HO production in the cosmetic and functional food industries.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.11
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• pp.1622-1633
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• 2002

The effects of tuna oil supplementation (0, 1, 2 and 3%) to pig diets on growth and carcass yield as well as meat quality were determined in 40 crossbred pigs. Animals were fattened from 30 to 90 kg of live-weight. Twenty-four hours after slaughter, following various early- and late-post mortem measurements, loin, backfat and belly were prepared from the carcasses. Bacon was produced from the belly part by curing and smoking. Neither performance (feed intake, daily gains, feed conversion efficiency) nor carcass quality (slaughter weight, dressing percentage, lean percentage, nutrient composition of the loin) were significantly affected by tuna oil supplementation. Tuna oil also had no clear effects on early- and late-post mortem meat quality traits, water-holding capacity and tenderness of the M. longissiumus dorsi (LD). Colour traits of LD and backfat, and backfat firmness were not significantly affected by tuna oil, either. However, there was a certain trend to elevated fat contents of LD (and bacon), but not of backfat, with increasing levels of tuna oil in feed. Pigs receiving elevated proportions of tuna oil expressed lower VLDL cholesterol and triglyceride concentrations in blood plasma, whereas the cholesterol content of LD, backfat and bacon did not reflect this trend. Effects of tuna oil on fatty acids in LD, backfat and bacon were often small in extent, except those concerning the long-chain polyunsaturated fatty acids. With 3% tuna oil in the diet, the contents of the particularly desired omega-3 fatty acids, C20:5 and C22:6, were 0.1 and 0.2 g/kg in LD. The corresponding values for backfat and bacon were 2.6 and 12.6 g/kg, and 1.3 and 9.2 g/kg, respectively. Tuna oil supplementation was associated with significant adverse effects on flavour and overall acceptance of bacon (not significant in LD although numerically the same trend was noted), but these effects on sensory ratings were limited in extent. Also shelf life of the products, determined as TBA value after different storage periods at $4^{\circ}C$ in LD, backfat and bacon, was significantly reduced. Overall, the present study suggests that omega-3 fatty acids may be enriched in pork by feeding tuna oil with few undesired side-effects, particularly those on sensory perception and shelf life, suggesting immediate consumption of the products is advisable. Most economically important traits (performance, slaughter and physical meat quality) remained unaffected.

• Food Engineering Progress
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• v.23 no.1
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• pp.62-68
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• 2019

In this study, the physical and sensorial properties of the meat analog were studied for the purpose of improving sensory preference and mimicking animal meat. The meat analog was made with different types of liquid materials such as oil, water, lecithin, polysorbate 80, or the emulsion of these components. At the aspect of density, the sample mixed with oil was higher than the sample mixed with water. Cooking loss value was higher at the sample with water than the sample with oil and this was the result opposite to the liquid holding capacity analysis. Also, texture profile analysis result showed that the samples with medium chain triglycerides (MCT) oil only showed the highest values in all attributes except for adhesiveness. Principal component analysis was carried out to analyze sensorial properties and it showed that the overall acceptance was high when the juiciness and softness increased. This result was highly related with the addition of emulsion. Therefore, emulsion technology can be a good candidate for improving the quality of meat analog and for mimicking the taste of animal meat.