• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.265-272
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• 2002

In this study, we examined the effects of dietary fatty acids on the fatty acid composition of phospholipid fractions in regions of the brain and on behavioral development in rats. The Sprague Dawley rats were fed the experimental diets 3~4 wks prior to the conception. Experimental diets consisted of 10% fat(wt/wt) which were from either safflower oil (SO, poor in $\omega$3 fatty acids), mixed oil MO, P/M/S ratio : 1:1.4:1, $\omega$6/$\omega$3 ratio = 6.3), or mixed oil supplemented with vitamin E (+500 mg/kg diet). At 3 and 9 weeks of age, frontal cortex (FC), corpus striatum (CS), hippocampus (H), and cerebellum (CB) were dissected from the whole brain. The fatty acid content was determined in the different phospholipid fractions: phosphatidylcholine (PC), phosphatidyl-serine (PS), and phosphatidylethanolamine (PE) in the rat brain regions. In the visual discrimination test, the order of the cumulative errors made in Y-water maze test were SO > MO > ME. This suggested that the balanced diet supplemented with vitamin I had the most beneficial effect on learning ability. The overall characteristics of correlation between fatty acids and behavior development were that the frequency of cumulative errors were negatively correlated significantly with monounsaturated fatty acids (MUFAs), ie., 18:1 $\omega$9 and 22:1 $\omega$9. Docosa-hexaenoic acid (22:6 $\omega$3) of PS in frontal cortex (FC) was negatively correlated with the number of errors made in the Y-water maze test.22:5 $\omega$6 PS in hippocampus (H), PC and PE in corpus striatum (CS), PC in cerebellum (CB) were positively correlated with cumulative errors. And these errors were negatively correlated with 20:4 $\omega$ 6 of PE in corpus striatum (CS) and PC in cerebellum (CB). Especially, O1eic acid (18:1 u 9) in all phospholipid fractions (PC, PS, PE) of hippocampus was negatively correlated with the number of errors. These findings demonstrate that the MUFAs were might be essential for proper brain development, especially in hippocampus which is generally thought to be the regions of memory and learning.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.3
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• pp.378-383
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• 2016

The objective of this study was to determine the effects of chromium methionine (Cr-Met) chelate supplementation on blood metabolites and fatty acid profile of beef from Holstein steers during late fattening period. Fifteen Holstein steers were allotted randomly into two groups including the control (non Cr-Met feeding, NCM, ave. body weight [BW] = $483{\pm}25.7kg$) and the treatment (Cr-Met feeding for 4 months, 4CM, ave. $BW=486{\pm}27.5kg$) group. The feeding amount of Cr-Met to animals was limited to 400 ppb/cow/d and was supplemented to total mixed ration. No difference in blood albumin, alkaline phosphatase, urea-nitrogen, calcium, creatine, glucose, total protein, triglyceride, and cholesterol were observed between the treatment groups (p>0.05). The level of high density lipoprotein was higher in the 4CM group than the NCM group, whereas low density lipoprotein was lower in the 4CM group (p<0.05). The fatty acid composition (caprate, laurate, myristate, pentadecanoate, palmitate, palmitoleate, margarate, cis-11 heptadodecanoate, stearate, oleate, trans-vaccenate, linoleate, cis-11 eicosenoate, docosa hexaenoic acid, and docosa pentaenoic acid) of the beef showed no difference between the two groups (p>0.05). The arachidonic acid level tended to be higher in the 4CM than the NCM group (p = 0.07). Cr-Met had no influence (p>0.05) on the ratio of saturated, unsaturated, unsaturated/saturated, monounsaturated/saturated and polyunsaturated/saturated fatty acids whereas the ratio of polyunsaturated fatty acids (PUFA) in the 4CM group was comparatively higher than the NCM group (p<0.05). This study concluded that feeding Cr-Met supplementation in 400 ppb/d to Holstein steers for 4 months during late fattening period can improve some blood metabolites and beef quality by increasing PUFA and gamma-linoleate compositions of beef.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.779-784
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• 2016

We evaluated seasonal variations in the proximate, fatty acid and total amino acid compositions and mineral content of the muscles of wild and cultured Korean bullhead Pseudobagrus fulvidraco. The wild and cultured samples showed a significantly higher proportion of crude lipids than other components. Crude lipid content was highest in May in wild fish but lowest in May in cultured fish. We found no significant difference between wild and cultured samples in terms of fatty acid and total amino acid compositions and mineral content. The levels of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) as well as n-6/n-3, were higher in the muscles of wild fish compared with those of cultured fish. However, monounsaturated fatty acids (MUFA) levels were higher in cultured fish. Both wild and cultured fish were good sources of eicosapentaenoic acid (EPA) and docosa hexaenoic acid (DHA). In wild fish, the Mg and Zn contents were highest in August, while the Ca, P, Na, K, Fe, and Cu contents were highest in May. However, the mineral content of the cultured fish did not exhibit significant seasonal variation.

• Journal of Life Science
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• v.19 no.2
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• pp.192-197
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• 2009

This study was conducted to investigate the major chemical components of dried broccoli (Brassica oleracea var. italica Plenck) sprouts. The proximate compositions of broccoli sprouts as dry matter basis were 2.04% of moisture content, 22.04% of crude protein, 12.80% of crude fat, 6.25% of crude ash, and 56.87% of carbohydrate, respectively. The major free sugars were identified as ribose, glucose and fructose. Analysing total amino acids, 15 kinds of components isolated from broccoli sprouts. The essential amino acid contained in broccoli sprouts accounted for 45.62% of total amino acid, while the non-essential amino acid accounted for 54.38%. Fatty acids were 3.19% of saturated fatty acids, 14.42% of monounsaturated fatty acids and 82.39% of polyunsaturated fatty acids. Cis-11,14-eicosatrienoic acid, linoleic acid and oleic acid were the major fatty acids among 14 fatty acids detected in dried broccoli sprouts. Lactic acid was the major organic acids. The contents of vitamin A and vitamin E were 0.06 mg% and 0.82 mg%, respectively. The mineral contents of dried broccoli sprouts were greater in order of Cu

• Journal of Integrative Natural Science
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• v.3 no.3
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• pp.174-180
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• 2010

This study was conducted to investigate the major chemical components of dried Capsosiphon fulvescens. The proximate compositions of C. fulvescens as dry matter basis were the moisture content 6.27%, 27.66% of crude protein, 1.68% of crude fat, 10.69% of crude ash, and 53.70% of carbohydrate, respectively. Analysing total amino acids, 17 kinds of components isolated from C. fulvescens. The essential amino acid contained in C. fulvescens accounted for 42.33% of total amino acid, while the non-essential amino acid accounted for 57.67%. Fatty acids were of 13.34% of saturated fatty acids, 21.69% of monounsaturated fatty acids and 64.97% of polyunsaturated fatty acids. Linoleic acid, oleic acid, palmitic acid and linolenic acid were the major fatty acids among 14 fatty acids detected in dried C. fulvescens. Oxalic acid was the major organic acids. The contents of vitamin A and vitamin E were 0.021 mg% and 0.001 mg%, respectively. The mineral contents of dried C. fulvescens were greater in order of Mg

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.3
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• pp.215-220
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• 2001

Biochemical responses of rice to the flooding stress with different water turbidities and flooding time were evaluated. About 20% decrease of soluble protein was occurred with flooding stress. The decreasing rate was higher as flooding time and higher turbidity increased. Especially, dramatic decrease of soluble protein content was observed after 36 hrs of flooding. No protein subunit change was found before and after flooding. However, subunit product of 53 Kd increased from the beginning of flooding and subunit of 28 Kd was increased 48 hrs and 54 hrs after flooding. Lipid peroxidation increased about 150% by flooding. There was no significant difference in lipid peroxidation between clear and sub-muddy water, However, the lipid peroxidation was increased up to 180% at 60hrs of flooding. The malondialdehyde content (MDA) was higher in muddy water at the beginning of flooding and increased about 190-200% 36 hrs after flooding. Catalase activity increased with increasing turbidity and flooding time. Forty eight hours of flooding time provided a criteria for dramatic increase of catalase activity. In general, increase of saturated fatty acids and decrease of unsaturated fatty acids occurred with flooding treatment. Among unsaturated fatty acids, monounsaturated increased and polyunsaturated decreased. Double bond index(DBI) decreased as flooding time was extended and turbidity increased.

• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.201-205
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• 2001

As a series of studies on improving the processing suitability of imported Pacific saury, oxidative stability of seasoned-dried Pacific saury treated with liquid smoke (T2 product) was examined during storage, comparing with control (C, seasoning only) and T1 (treatment of 0.05% BHT instead of liquid smoke). The pH of T2 treated with liquid smoke was relatively lower than those of C and T1 during storage. The contents of volatile basic nitrogen in all products increased continuously during storage. In the changes of TBA and POV of products during storage, the POV of T2 was lower than that of T1, and the TBA values of T1 and T2 were lower than that of C product. The major fatty acids were 22 : 1n-11, 20 : 1n-11, 16 : 0, 14 : 0, 22 : 6n-3, 20 : 5n-3, 18 : 4n-3, 16 : 1n-7, 14 : 1n-7 and 18 : 1n-9 in the both C and T2 products. The contents of polyunsaturated fatty acids in hath C and T2 somewhat decreased with increasing storage period, while those of saturated and monounsaturated fatty acids increased.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.639-644
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• 2020

The purpose of this study was to investigate the quality characteristics of frankfurter sausage made with venison. The crude protein content of sausage showed a significant increase pattern in the proportion to the addition of the venison. The crude fat content showed a decrease pattern. The saturated fatty acid significantly increased in proportion to the content of the venison. The monounsaturated fatty acids and the polyunsaturated fatty acids decreased with increasing the venison content. The content of the free amino acids increased in proportion to the amount of the venison added. The amino acid content of the pork sausage was in the order of Alanine > glycine > glutamic acid, and was similar in the sausages made from venison. The essential amino acids were 36.4% in FSV, higher than 34.0% in the pork sausages. In the sensory test, it was confirmed that the texture, taste, and overall acceptability increased with the addition of the venison. Because the sausages made from the venison were superior to the pork sausages in all of the measured sensory characteristics, it is considered that industrialization is sufficiently feasible.

• Journal of Food and Nutrition Research
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• v.9 no.3
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• pp.170-176
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• 2021

This study was conducted to determine the composition change in different sections of elk velvet antler at 90 days. The following parameters were analyzed: moisture, crude protein, crude fat, crude ash, crude fiber, pH, minerals (Ca, P, K, Mg, Fe, Mn, Zn, Cu, and Pb), amino acids, and fatty acids. Dry matter, crude fiber, and crude ash contents were higher in the base of the antlers and lower in the tip. In contrast, crude protein and crude fat contents were highest in the tip. Moisture content was high in the upper and medium sections of the antlers, but the difference was not significant. Calcium (Ca), phosphorus (P), and magnesium (Mg) contents were high in the base of the antlers, potassium (K) content was high in the tip of the antlers, and zinc (Zn) content showed no difference between antler sections. Saturated fatty acid content was highest in the base of the antlers, whereas unsaturated fatty acid content was highest in the tip. Among unsaturated fatty acids, monounsaturated fatty acid content was high in the tip of the antler, whereas polyunsaturated fatty acid content was high in the upper section of the antler. Essential amino acid content was highest in the upper section of the antler, whereas non-essential amino acid content was lowest in the base. Crude protein, crude fat, K, and unsaturated fatty acid content tended to be high in the tip of the antler, and essential amino acid and polyunsaturated fatty acid contents tended to be high in the upper section of the antler. The tip of the antler had the highest nutrient content. In order to prevent cardiovascular disease, consumption of a certain amount of polyunsaturated fatty acids and amino acids from the upper section of the antler could be beneficial in terms of pharmacological efficacy.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.3
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• pp.428-434
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• 2012

The aim of this study was to determine the quality of modified atmosphere (MA) packaged meat from Pomeranian rams slaughtered at 50 and 100 days of age. Determined: chemical composition, physicochemical and sensory properties of meat, and the fatty acid profile of intramuscular fat. Meat from 100-d-old lambs was characterized by a significantly higher content of dry matter, total protein and crude fat, a darker color and higher physiological maturity ($p\leq0.01$). Meat from younger lambs was marked by a better water-holding capacity ($p\leq0.05$), a lower energy value and higher concentrations of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). An increase in the content of dry matter, total protein and ash, and energy value was noted in MA-stored meat. Meat pH decreased over MA storage and the sensory properties deteriorated. The studied meat remained safe from microbial contamination during storage.