• Asian-Australasian Journal of Animal Sciences
• /
• v.22 no.1
• /
• pp.49-56
• /
• 2009

The objective was to determine the effects of supplementation of protected conjugated linoleic acid (CLA), CLA-20 comprising 10% each of cis-9, trans-11 and trans-10, cis-12, on milk production and fatty acid profiles in plasma and milk in lactating dairy cows. Five mid-lactation, multiparous crossbred Holstein Friesian cows with average 402${\pm}$20 kg BW were used in a 5${\times}$5 Latin square design for 21-d periods. Cows were given a total mixed ration (TMR) and supplemented with CLA-20 at 0, 20, 40, 80 and 160 g/d. The results showed that dry matter intake depression occurred in cows supplemented with CLA-20 at 160 g/d. Milk production slightly increased when CLA-20 supplementation was at 20, 40 and 80 g/d. However, 3.5% fat-corrected milk (FCM) was not affected by CLA-20 supplementation. Increased levels of CLA-20 supplementation resulted in a significantly decreased percentage of milk fat. Plasma concentrations of fatty acid were not altered by the amounts of CLA-20 supplementation except for the concentration of trans-10, cis-12 CLA. For all dietary treatments, percentages of fatty acids (C4:0, C6:0, C8:0, C13:0, C14:0 C14:1 C15:0 C15:1 C16:0, C16:1, C18:1n9t, C18:2n6t, C18:2n6c, C20:0, C18:3n6, C18:3n3, C20:1 and C20:3n6) in milk fat were similar. Concentrations of C10:0, C11:0, C12:0 and C18:1n9c were decreased cubically and C18:0 was elevated linearly (p<0.01) according to the increased amounts of CLA-20 supplemented. The linear increase was observed for cis-9, trans-11 CLA (0.62, 1.17, 1.94, 1.87 and 1.82% of total fatty acid), trans-10, cis-12 CLA (0.01, 0.63, 0.67, 0.93 and 0.95% of total fatty acid) and total CLA (0.80, 2.25, 3.16, 3.97 and 3.94% of total fatty acid) in milk fat from 0 to 160 g/d of CLA-20 supplement. In conclusion, concentration of cis-9, trans-11 CLA in milk fat was concomitantly elevated at an increasing rate with the increased amounts of CLA-20. Based on the results in this study, supplementation of CLA-20 at 80 g/d optimally enhanced total CLA in milk fat.

• Asian-Australasian Journal of Animal Sciences
• /
• v.20 no.11
• /
• pp.1694-1698
• /
• 2007

The objective of this study was to identify biohydrogenation pathways for linoleic, linolenic, oleic and stearic acids by Orpinomyces species of rumen fungus during in vitro culture. Biohydrogenation of linoleic acid produced conjugated linoleic acid (cis-9, trans-11 C18:2), which was then converted to vaccenic acid (trans-11 C18:1) as the end product of biohydrogenation. Biohydrogenation of linolenic acid produced cis-9, trans-11, cis-15 C18:3 and trans-11, cis-15 C18:2 as intermediates and vaccenic acid as the end product of biohydrogenation. Oleic acid and stearic acid were not converted to any other fatty acid. It is concluded that pathways for biohydrogenation of linoleic and linolenic acids by Orpinomyces are the same as those for group A rumen bacteria.

• Food Science of Animal Resources
• /
• v.33 no.4
• /
• pp.487-492
• /
• 2013

The objective of this study was to examine the effect of supplementation of high linoleic ($C_{18:2}$) oil or high linolenic ($C_{18:3}$) oil to the diet on milking performance and content of conjugated linoleic acid (CLA) isomers in goat milk fat. Forty five dairy goats (Sumnen, 25 d post-partum, $62.5{\pm}1.2kg$) were randomly assigned to three treatment groups with each group of 15 dairy goats. The goats were fed a basal diet (CON) consisting 1.2 kg concentrate and 1.2 kg chopped hay (0.6 chopped alfalfa and 0.6 kg hay) daily with 4% soybean oil (SO) or 4% linseed oil (LO). Daily feed intake was not influenced (p>0.05) but daily milk yield (p<0.001) and milk fat yield (p<0.001) were significantly increased by supplementation of oils. Supplementation of oils decreased the short chain fatty acid, medium-chain fatty acid and saturated fatty acid in goat milk fat while increased trans vaccenic acid (trans-11-$C_{18:1}$, TVA), oleic acid ($C_{18:1}$), $C_{18:2}$, $C_{18:3}$, cis-9, trans-11-CLA (c9, t11-CLA), trans-10, cis- 12-conjugated linoleic acid (t10, c12-CLA), unsaturated fatty acids, mono unsaturated fatty acid and long-chain fatty acid in goat milk fat (p<0.001). Especially, c9, t11-CLA, t10, c12-CLA and ${\omega}-3$ fatty acid ($C_{18:3\;n-3}$) in milk fat were highest when goat fed LO diet. Based on the result, it is suggested that supplementation of linseed oil should be an effective method to increase CLA isomers and ${\omega}-3$ fatty acid in goat milk fat without negative effect on lactating performance.

• Korean Journal of Food Science and Technology
• /
• v.30 no.1
• /
• pp.6-12
• /
• 1998

Degummed and bleached soybean oil was deodorized at a temperature range of $220{\sim}280^{\circ}C$ under the vacuum (4-5 torr) for 1 or 2 hrs. Gas chromatography with SP-2560 100 m capillary column was used to separate and quantitate fatty acid methyl esters and their isomers. Fatty acids were identified by comparing retention time with standards and GC-MS spectrum. The isomers of linoleic acid and linolenic acid in deodorized soybean oils were identified to be $C_{18:2}\;{\Delta}9-cis,\;{\Delta}12-trans,\;C_{18:2}\;{\Delta}9-trans,\;{\Delta}12-cis,\;C_{18:2}\;{\Delta}9-cis,\;{\Delta}12-cis,\;C_{18:3}\;{\Delta}9-cis,\;{\Delta}12-cis,\;{\Delta}15-trans,\;C_{18:3}\;{\Delta}9-trans,\;{\Delta}12-cis,\;{\Delta}15-cis,\;C_{18:3}\;{\Delta}9-cis,\;{\Delta}12-trans,\;{\Delta}15-cis,\;and\;C_{18:3}\;{\Delta}9-cis,\;{\Delta}12-cis,\;{\Delta}15-cis$. The formation of trans-fatty acids by deodorization at $240{\sim}280^{\circ}C$ for 2 hrs was in the range of 1.78 to 5.74%. Conclusively, the deodorizing conditions of $240^{\circ}C$ for 2 hrs or $250^{\circ}C$ for 1 hr were suggested as the best conditions which could minimize the formation of trans isomers of fatty acids in soybean oils.

• Korean Journal of Agricultural Science
• /
• v.38 no.2
• /
• pp.277-284
• /
• 2011

The compositions of health functional food products (HFFP; 18 products) containing gamma linolenic acid (GLA; $C_{18:3}$, n-6) and omega-3 fatty acids (EPA and DHA) were investigated. The contents of index components (especially, GLA and omega-3) in HFFPs were monitored by GC-FID analysis. Among the GLA products (sample No. 1~8), the content of GLA in most samples (except sample No.6) ranged from 8.04 to 9.98 g/100 g. These results were suitable for the reference standard (more 7.0 g/100 g) of HFF. In the omega-3 products (sample No. 10 and 15) derived from harp seal oil (HSO), the total contents of EPA and DHA were 14.21-15.98 g/100 g, respectively. These values were suitable for the reference standard (more 12.0 g/100 g) of HFF. Besides, among the omega-3 products (sample No.9, 11~14, 16~18) derived from fish oil, the total content of EPA and DHA ranged from 24.11 to 31.20 g/100 g. These results were suitable for the reference standard (more 18.0 g/100 g) of HFF. In the result of TLC analysis, the HFFPs of 18 were mainly composed of triacylglycerols (TAGs). The content of trans fatty acid in 18 HFFPs was detected in less than 0.30 g/100 g. For the detection of trans fatty acid, $^1H$-NMR (600 MHz) can be used because chemical shift of trans fatty acid was observed at 5.3 ppm in this study.

• The Korean Journal of Food And Nutrition
• /
• v.11 no.1
• /
• pp.26-30
• /
• 1998

It was determined the effect of deodorizing temperature on forming amount and its composition of trans fatty acids by GLC in corn oil. Trans fatty acids were detected a trace amount at the low temperature deodorizing as 240~25$0^{\circ}C$, but it s amounts were showed to 0.30, 0.57, 0.64 and 0.81% at the high temperature deodorizing as 255~27$0^{\circ}C$, respectively. The isomerization phenomenon was remarkably in order that double bond number might to increase, tt, and ttt type were not detected nearly, that the ct, tc, cct and tcc type were detected to the large amount, respectively.

• Korean journal of food and cookery science
• /
• v.24 no.4
• /
• pp.542-548
• /
• 2008

In this study, the degree of rancidity and trans fatty acids formation was assessed in Soybean oil(SBO), Corn germ oil (CGO), Canola oil(CNO) and Olive oil(OLO). All samples treated under various conditions were analyzed in order to determine their physicochemical characteristics(RI: Refractive index, Tocopherol, AV: Acid Value, IV: Iodine Value) and total trans fatty acid contents via GC. The results were as follows: The AV of corn germ oil was the highest (0.49$\pm$0.01 and 0.72$\pm$0.04 respectively) among the 4 kinds of oils at $170{\pm}2^{\circ}C$ and $210{\pm}2^{\circ}C$. The IV of olive oil was the lowest(88.7$\pm$0.6 and 89.2$\pm$0.5) among the 4 kinds of oils at $170{\pm}2^{\circ}C$ and $210{\pm}2^{\circ}C$. The trans fatty acid contents of the soybean oil, corn germ oil, canola oil and olive oil, respectively(in g/100) increased from 0.41, 0.60, 0.44 and 0.11 prior to heating to 0.84, 1.36, 0.94 and 0.81 after 7 hours. Catechin and BHT reduced trans fatty acid formation by 0.5-15.5% under all treatment conditions. In particular, Catechin exerted a more profound inhibitory effect on trans fatty acids formation than that did BHT.

• Journal of Life Science
• /
• v.12 no.6
• /
• pp.769-779
• /
• 2002

Although negative evidences of trans fatty acids(tFAs) are gradually increasing, the hypercholesterolemic effect of tFAs are controversial and its biological significances are still not known. The objective of this study was to examine the effect of dietary tFAs on cholesterol metabolism and membrane fluidity in rats. Animals were fed diets containing 0.5% cholesterol and 20% test fats(margarine, butter, corn oil) for 8 weeks. Each test fats(margarine, butter, corn oil) contained 25%, 8.5% and no tFAs, respectively, Plasma total triglyceride(TG) were not different among diet treatments. Feeding trans fat diets (margarine and butter) lowered plasma cholesterol. Specially, butter diet elevated LDL-cholesterol and decreased HDL-cholesterol levels, resulting in the highest atherogenic index among diet treatments. Hepatic cholesterol concentration and HMG CoA reductase activity were also decreased, whereas fecal excretion of cholesterol was increased in trans fat-fed animals. trans fat containing diets also decreased hepatic membrane fluidity. From these results, it can be concluded that hypercholesterolemic effect of tFAs can be modulated by the fatty acid composition of diets, but its spatial cofiguration may help behave like saturated fatty acid in membrane fluidity.

• The Korean Journal of Food And Nutrition
• /
• v.25 no.2
• /
• pp.398-406
• /
• 2012

The acid value of the oil extracted from the three kinds of 15 fried foods ranged from 0.89 to 3.92, the peroxide value ranged 10.0~57.14 meg/kg. Among the samples, popcorn chicken contained the highest crude fat content, showing $6.64{\pm}0.26(%)$, while the french-fries showed $2.87{\pm}0.31(%)$, which was the lowest. The content of the trans fatty acid per 100 g of the foods were; the fried foods: 0.02~0.06 g. The french-fries contained the lowest saturated fatty acid per 100 g of the foods, showing 0.41~1.55 g, while the popcorn chicken showed the highest content, 1.16~3.43 g. The fried foods contained the highest linoleic acid content. Further, fried foods exhibited safe levels of trans fat content. The "School Zone", which sells snacks, candies, chocolates flow, was not detected in the saccharin. Cookies, candies, chocolate was not detected in the tar colors. Aerobic plate count were ranged from 0~4,700 cfu/g in cookies, Salmonella test came out negative.

• Korean journal of food and cookery science
• /
• v.5 no.1
• /
• pp.69-74
• /
• 1989

Trans fatty acids are formed during refining process of vegetable oils (deodorization), hydrogenation, the high temperature treatment of oils and rancidity. Trans fatty acids contents were measured in vegetable oils added to tuna, oyster and mussel Can by Glass Capillary Gas Chromatography. Also Acid Values, Peroxide Values, iodine Values and Saponification Values of vegetable oils added to Can were determined. The results were as follows; 1. Among vegetable oils added to Can, trans fatty acids isomer of cotton seed oil were mostly t,c-18:2 and t,c,c-18:3. 2. Total average contents of trans fatty acids of soybean oil added to tuna Can (Ab) were shown the highest values among tuna (Aa, Ab), oyster, mussel (Cb) Cans. 3. All of oils added to Can had been keeping safe quality during 1 year or more with low Acid and Peroxide Values.