• Asian-Australasian Journal of Animal Sciences
• /
• v.27 no.7
• /
• pp.951-959
• /
• 2014

The objective of this study was to determine the effects of linseed oil or whole linseed supplementation on performance and milk fatty acid composition of lactating dairy cows. Thirty six Holstein Friesian crossbred lactating dairy cows were blocked by milking days first and then stratified random balanced for milk yields and body weight into three groups of 12 cows each. The treatments consisted of basal ration (53:47; forage:concentrate ratio, on a dry matter [DM] basis, respectively) supplemented with 300 g/d of palm oil as a positive control diet (PO), or supplemented with 300 g/d of linseed oil (LSO), or supplemented with 688 g/d of top-dressed whole linseed (WLS). All cows were received ad libitum grass silage and individually fed according to the treatments. The experiment lasted for 10 weeks including the first 2 weeks as the adjustment period, followed by 8 weeks of measurement period. The results showed that LSO and WLS supplementation had no effects on total dry matter intake, milk yield, milk composition, and live weight change; however, the animals fed WLS had higher crude protein (CP) intake than those fed PO and LSO (p<0.05). To compare with the control diet, dairy cow's diets supplemented with LSO and WLS significantly increased milk concentrations of cis-9,trans-11-conjugated linoleic acid (CLA) (p<0.05) and n-3 fatty acids (FA) (p<0.01), particularly, cis-9,12,15-C18:3, C20:5n-3 and C22:6n-3. Supplementing LSO and WLS induced a reduction of medium chain FA, especially, C12:0-C16:0 FA (p<0.05) while increasing the concentration of milk unsaturated fatty acids (UFA) (p<0.05). Milk FA proportions of n-3 FA remarkably increased whereas the ratio of n-6 to n-3 decreased in the cows supplemented with WLS as compared with those fed the control diet and LSO (p<0.01). In conclusion, supplementing dairy cows' diet based on grass silage with WLS had no effect on milk yield and milk composition; however, trans-9-C18:1, cis-9,trans-11-CLA, n-3 FA and UFA were increased while saturated FA were decreased by WLS supplementation. Therefore, it is recommended that the addition 300 g/d of oil from whole linseed should be used to lactating dairy cows' diets.

• Asian-Australasian Journal of Animal Sciences
• /
• v.26 no.12
• /
• pp.1753-1761
• /
• 2013

The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at $4^{\circ}C$. The powders (0, 0.5 and 1.0%) were added to sausages either alone or in combination with nitrite (0 and 100 ppm). SCP added-sausages showed lower $L^*$ (lightness) and W (whiteness) values, and higher $b^*$ (yellowness) values than sausage containing no nitrite, and exhibited the highest $a^*$ values at a 0.5% addition (p<0.05). Residual nitrite and TBARS values were found to be significantly reduced as the addition levels of SCP increased (p<0.05). As the addition of SCP increased, the sausage showed gradually decreased brittleness, cohesiveness, springiness, gumminess and chewiness, while adhesiveness increased. Polyunsaturated fatty acid, n-6 and n-6/n-3 fatty acid ratio concentrations were significantly higher in sausages containing SCP (p<0.05). The addition of SCP to sausage significantly (p<0.05) increased the ammonia content (by 0.5% SCP) and aromatic amino acid concentrations (by 1.0% SCP) (p<0.05). Inclusion of SCP in sausage meat resulted in a significant deterioration in quality characteristics of flavor, springiness, juiciness and overall acceptability (p<0.05). As expected, the observed changes in $a^*$, W, pH, shear force, texture property, TBARS, fatty acid, amino acid and sensory score of sausages, depended on the rate of addition of nitrite (p<0.05). These results suggest that SCP addition is not an effective way of improving the sensory evaluation of sausages, but may beneficially affect TBARS, nitrite scavenging activity, fatty acid and amino acid content in pork sausages.

• Korean Journal of Poultry Science
• /
• v.32 no.1
• /
• pp.35-41
• /
• 2005

The objectives of the present study were to investigate the effects of varying levels of dietary oil containing conjugated linoleic acid (CLA) on the egg production and fatty acid composition of egg yolk. Seventy-two 59-wk-old ISA Brown laying hens were randomly allotted to four dietary treatments, each consisting of three replicates with six birds per replicate. There were four treatments that consist of diets containing 0, 1, 2, or $3\%$ commercial CLA-containing oil. Egg production was not significantly different among the dietary treatments at 0, 2, 4, and 6 week. The proportion of saturated fatty acids such as C16:0 and C18:0 in egg yolk were increased, but that of monounsaturated fatty acid C18:1 was decreased by feeding CLA-containing oil supplementation. However, the proportion of polyunsaturated fatty acids such as C18:2 and C18:3 in egg yolk were not different among dietary treatments at 2 and 4 wk of the experiment. At 6 week, the proportion of C18:2 in egg yolk was decreased by feeding CLA-containing oil compared with the control. Polyunsaturated fatty acid:saturated fatty acid (P:S) ratio and n-6:n-3 polyunsaturated fatty acid ratio were similar across the treatments between 2 and 4 week. The P:S ratio was decreased by dietary CLA-containing oil supplementation at 6 week. The proportion of CLA in egg yolk was linearly increased with increasing levels of CLA-containing oil supplementation. In conclusion, dietary supplementation of CLA-containing oil to laying hens increased beneficially increased CLA content in their egg yolk.

• Food Science of Animal Resources
• /
• v.42 no.1
• /
• pp.18-33
• /
• 2022

Beef contains functional fatty acids such as conjugated linoleic acid and longchain fatty acids. This review summarizes results from studies comparing the fatty acid composition of beef from cattle fed either grass or grain-based feed. Since functional lipid components are contributed through dietary consumption of beef, the fatty acid composition is reported on mg/100 g of meat basis rather than on a percentage of total fat basis. Beef from grass-fed contains lesser total fat than that from grain-fed in all breeds of cattle. Reduced total fat content also influences the fatty acid composition of beef. A 100 g beef meat from grass-fed cattle contained 2,773 mg less total saturated fatty acids (SFA) than that from the same amount of grain-fed. Grass-fed also showed a more favorable SFA lipid profile containing less cholesterol-raising fatty acids (C12:0 to C16:0) but contained a lesser amount of cholesterol-lowering C18:0 than grain-fed beef. In terms of essential fatty acids, grass-fed beef showed greater levels of trans-vaccenic acid and long-chain n-3 polyunsaturated fatty acids (PUFA; EPA, DPA, DHA) than grain-fed beef. Grass-fed beef also contains an increased level of total n-3 PUFA which reduced the n-6 to n-3 ratio thus can offer more health benefits than grain-fed. The findings signify that grass-fed beef could exert protective effects against a number of diseases ranging from cancer to cardiovascular disease (CVD) as evidenced by the increased functional omega-3 PUFA and decreased undesirable SFA. Although grain-fed beef showed lesser EPA, DPA, and DHA, consumers should be aware that greater portions of grain-fed beef could also achieve a similar dietary intake of long-chain omega-3 fatty acids. Noteworthy, grain-fed beef contained higher total monounsaturated fatty acid that have beneficial roles in the amelioration of CVD risks than grass-fed beef. In Hanwoo beef, grain-fed showed higher EPA and DHA than grass-fed beef.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.8
• /
• pp.1328-1336
• /
• 2003

This study was done to investigate the effects of n-3, n-6 fatty acid and d-limonene on the hepatic membrane lipid composition, protein kinase C (PKC) and glutathione S-transferase (GST) activities in experimental rat hepatocarcinogenesis. Sprague-Dawley female rats were fed with two different types of dietary oil for 20 weeks. Corn oil (CO) and sardine oil (SO) were used at 15% by weight as a source of n-6 and n-3 fatty acid, respectively. One week after feeding, rats were intraperitoneally injected twice with a dose of diethylnitrosamine (DEN, 50 mg/kg body weight) and after 1 week 0.05% phenobarbital (PB) was provided with drinking water. Membrane fractional lipid composition showed that the content of cholesterol was higher in 50 group than CO group and also significantly decreased by d-limonene. The content of phospholipid was increased by carcinogen treatment but not affected by dietary oils or d-limonene. Membrane C/PL molar ratio was significantly decreased by d-limonene or carcinogen treatment in 50 groups but not in CO groups. Fatty acid composition was changed by dietary oils but not by carcinogen treatment or d-limonene. Cytosolic PKC activity was not significantly different by dietary oils, d-limonene or carcinogen treatment. However, membrane PKC activity was significantly increased by carcinogen treatment and decreased by d-limonene. Cytosolic GST activity was affected by d-limonene or carcinogen treatment in all dietary groups. These data indicate that dietary oils, d-limonene and carcinogen treatment can not change much membrane phospholipid composition. But membrane C/PL molar ratio was changed by carcinogen treatment and d -limonene although the effect was different between dietary oils. Therefore, it is suggested that different dietary oils and d-limonene can somewhat modulate the changes of membrane fluidity and activities of membrane bound enzymes like membrane associated PKC during carcinogenesis.

• Nutritional Sciences
• /
• v.1 no.1
• /
• pp.42-50
• /
• 1998

In this study, we evaluated the dietary fatty-acid pattern and serum fatty-acid composition of middle school students (total, 355 ; male, 182 ; female, 173), who are vulnerable to excessive and unbalanced food intakes such as fatty acids and energy. In serum lipid levels, total Chol (p<0.05) and HDL-Chol (p<0.001) levels of female students were significantly higher than those of mal, students. The average fat intake was 23-26 energy % which falls in with the current recommendation level (15-25%) for adults. Although the average P/M/S ratio of dietary fat was 1.1/1.2/1.0 which approaches the recommended ratio, the average range of $\omega$6/$\omega$3 fatty acid ratio of dietary fat was found to be 12.0-16.5, which is higher than the presently recommended range of 4 -10. Some of the very high values found in this study were partly explained by the fact that the range of individual variation of $\omega$6/$\omega$3 ratios was very large. Mean daily intake of Chol was 357-361 mg. The n3 fatty acid intake of middle school students was higher in the LFHM (high fish low meat) group than in the LFHM (low fish high meat) group. EPA and DHA intakes appeared to be significantly higher (p<0.01) in the HFLM group than in the LFHM group as expected. Dietary total $\omega$3 fatty acids (p<0.05) and EPA (p<0.01) were also negatively associated with serum AA($\omega$6) levels. Interestingly, energy intakes and dietary SEAs such as 12 : 0 (p<0.05), 14 : 0 (p<0.01) and 16 : 0 (p<0.05) were negatively associated with serum AA ($\omega$6) levels. To lower the $\omega$6/$\omega$3 ratio of dietary fatty acids for children, frequent consumption of $\omega$3 series fatty-acid rich foods such as soy bean, bean products and fish is recommended. Detailed guidelines should be developed in recommending balanced food intake and qualitative fat intake for Korean adolescents taking heterogeneous groups into consideration. In accurately evaluating fatty acid intake, it is also necessary to have the fatty acid composition data of all foods consumed in each country.

• Korean Journal of Community Nutrition
• /
• v.28 no.5
• /
• pp.414-422
• /
• 2023

Objectives: This study evaluated usual dietary intakes of total fat and fatty acids among the Korean population based on the revised Dietary Reference Intakes for Koreans 2020 (2020 KDRIs). Methods: This study utilized data from the eighth Korea National Health and Nutrition Examination Survey (KNHANES 2019-2021). We included 18,895 individuals aged 1 year and above whose 1-day 24-hour dietary recall data were available. To calculate the external variability using the National Cancer Institute 1-day method, data from the U.S. NHANES 2017-March 2020 Pre-pandemic dataset were employed. The total fat and fatty acid intake were evaluated based on the Acceptable Macronutrient Distribution Ranges (AMDRs) and Adequate intake (AI) of 2020 KDRIs for each sex and age groups. Results: Approximately 86% of the Korean population obtained an adequate amount of energy from total fat consumption (within the AMDRs), indicating an appropriate level of intake. However, the percentage of individuals consuming saturated fatty acids below the AMDR was low, with only 12% among those under 19 years of age and 52% aged 19 years and older. On a positive note, approximately 70% of the population showed adequate consumption of essential fatty acids, exceeding the AI. Nevertheless, monitoring the intake ratio of omega 3 (n-3) to omega 6 (n-6) fatty acids is essential to ensure an optimum balance. Conclusions: This study explored the possibility of estimating the distribution of nutrient intake in a population by applying the external variability ratio. Therefore, if future KNHANES conduct multiple 24-hour recalls every few years-similar to the U.S. NHANES-even for a subset of participants, this may aid in the accurate assessment of the nutritional status of the population.

• Asian-Australasian Journal of Animal Sciences
• /
• v.13 no.7
• /
• pp.995-1002
• /
• 2000

To evaluate energy efficiency and partition of nutrients, 32 piglets were weaned at 14 d of age and individually fed diets containing 15% fat from coconut oil (CO, medium chain saturated), high oleate sunflower oil (HOSO, n-9 series), soybean oil (SO, n-6 series), or linseed oil plus fish oil, (LF, n-3 series). After 4 weeks, the subjects were sacrificed to evaluate empty body composition and apparent ileal digestibility with the slaughter method. No statistical effect of dietary fat sources on growth was observed. The digestibility of fat from the coconut oil diet was higher than fats from the diets containing high levels of unsaturated fatty acids. The efficiency of use of metabolizable energy for growth averaged 63% and was not affected by the diet. Dietary fat composition was reflected strongly in backfat. Total body neutral and polar fatty acids were influenced too. For the whole body phospholipid fraction the ratio of n-6 to n-3 and the double bond index were 4.3, 5.8, 7.2, 0.78 and 69, 87, 89, 87 for CO, HOSO, SO, and LF respectively. These results show that for the coconut oil diet the degree of unsaturation of phospholipids in the body was lower and that, in the other diets, it did not differ, but double bond index was maintained with different n-6 to n-3 ratios in carcass fat. On the whole the data on body fat composition indicate that the dietary fat tended to be deposited in similar quantity in the body, whatever was the dietary fatty acid profile.

• Korean Journal of Food Science and Technology
• /
• v.31 no.4
• /
• pp.919-923
• /
• 1999

The edible portions of saury were cooked by pan frying, deep fat frying, steaming and microwave cooking to compare the compositions of fatty acids in cooked fish with those in raw fish. The total lipid in saury studied varied by each fish but ranged from 21.87% to 30.63%. The distribution of each fatty acid (average) was in order; $C_{22:1}\;(21.75%)>C_{20:1}\;(15.81%)>C_{16:0}\;(11.75%)>C_{22:6}\;(DHA,\;10.61%)>C_{14:0}\;(7.04%)>C_{20:5}\;(EPA,\;5.13%)$. The average ratio of PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) in saury fillet was 1.07 and that of n-3/n-6 was 9.15, which showed saury might be a good source for PUFA including n-3 fatty acids. Comparing the effects of cooking on EPA and DHA, two of the most important n-3 PUFA, the decreasing rate of EPA were 6.98% (pan frying), 26.93% (deep fat frying), 1.16% (steaming) and 15.12% (microwave cooking), respectively. The decreasing rate of DHA ware 4.30% (pan frying), 15.99% (deep fat frying), 3.26% (steaming) and 9.56% (microwave cooking). This study showed that both EPA and DHA were reduced by steaming least, and pan frying, microwave cooking, deep fat frying most, in order.

• Asian-Australasian Journal of Animal Sciences
• /
• v.22 no.7
• /
• pp.1054-1059
• /
• 2009

This work was carried out to study the chemical and fatty acid composition of Longissimus muscle (LM) of crossbred young bulls finished in a feedlot. After weaning (at 8 months old), the bulls were kept in a feedlot for 180 days. The bulls were kept in individual pens and fed (twice daily) with corn silage, soybean hulls, cracked corn, limestone, urea and mineral salt. The bulls were slaughtered with a final weight of 464 kg. Forty bulls were used: 10 Caracu (CAR), 10 Canchim (CAN), 10 Caracu vs. Charolais (CCH) and 10 Canchim vs. Aberdeen Angus (CAA). The percentages of moisture, ash, crude protein, total lipids, as well as the fatty acid composition, were measured in the LM. The moisture percentage was lower (p<0.05) for bulls from CAA genetic group (71.2%) in comparison to bulls from CAR (74.2%), CAN (74.9%) and CCH (74.7%) genetic groups. On the other hand, there was no difference (p>0.05) among bulls from CAR, CAN and CCH genetic groups. Ash percentage was lower (p<0.05) for CAR bulls (0.96%) in comparison with the other genetic groups. There was no difference (p>0.05) among CAN, CCH and CAA genetic groups. Similarly, there was no difference (p>0.05) in crude protein among the different genetic groups. Total lipids percentage was higher (p<0.05) for CAA bulls (5.35%) and lower (p<0.05) for CAN (1.85%) and CCH (1.41%) genetic groups. Genetic group has little effect on the fatty acid composition of Longissimus muscle of bulls. However, CLA (C 18:2 c-9 t-11) percentage was higher (p<0.05) for CAR (0.33%) and CCH (0.37%) in comparison to CAN (0.27%) and CAA (0.29%) genetic groups. Saturated, monounsaturated and polyunsaturated fatty acids, n-6 and n-3 percentages did not differ (p>0.05) among genetic groups. PUFA/SFA ratio ranged from 0.10 to 0.15, with no difference (p>0.05) among genetic groups. Similarly, n-6/n-3 ratio ranged from 12.6 to 16.3, without difference (p>0.05) among genetic groups.