Journal ArticleDOI
Influence of dietary fish meal on egg fatty acid composition.
TLDR
Changes in the fatty acid composition of egg-yolk fat of hens fed diets with increasing fish meal content are studied by total fatty acid analysis and show a fatty acid pattern similar to those of the diets themselves.Abstract:
Changes in the fatty acid composition of egg-yolk fat of hens fed diets with increasing fish meal content are studied by total fatty acid analysis. The fatty acid composition of the major lipid fractions in egg-yolk fat after feeding a high-level fish meal diet was determined by a combination of thin layer chromatography (t.l.c.) and gas-liquid chromatography (g.l.c.) The changes produced show a fatty acid pattern similar to those of the diets themselves. Long-chain polyunsaturated fatty acids are deposited preferentially in the phospholipids, reaching the highest concentration in cephalin and lecithin.read more
Citations
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Patent
Process for the Heterotrophic Production of Microbial Products with High Concentrations of Omega-3 Highly Unsaturated Fatty Acids
TL;DR: In this article, a process for growing the microflora Thraustochytrium, Schizchytrium and mixtures thereof, which includes the growing of the micro-flora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate, was described.
Journal ArticleDOI
Manipulation of the n-3 polyunsaturated fatty acid composition of avian eggs and meat
C.O. Leskanich,Raymond C. Noble +1 more
TL;DR: By using only high quality materials, limiting the amount of fish oil or fishmeal within the diet and optimising the provision of supplemental dietary antioxidants, the production of eggs and meat with increased n-3 polyunsaturates is practicable.
Journal ArticleDOI
Manipulating the fatty acid composition of poultry meat and eggs for the health conscious consumer
P. S. Hargis,Mary E. Van Elswyk +1 more
TL;DR: Investigation in the areas of sensory evaluation and product stability are needed if significant improvements in the health quality of foods available to the consumer are to be made.
Patent
Enhanced Production of Lipids Containing Polyenoic Fatty Acid by Very High Density Cultures of Eukaryotic Microbes in Fermentors
Richard B. Bailey,Don Dimasi,Jon Milton Hansen,Peter J. Mirrasoul,Craig M. Ruecker,George T. Veeder,Kaneko Tatsuo,Barclay William R +7 more
TL;DR: In this article, a process for growing eukaryotic microorganisms which are capable of producing lipids, in particular lipids containing polyenoic fatty acids, is described.
References
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Journal ArticleDOI
A simple method for the isolation and purification of total lipides from animal tissues.
TL;DR: In this paper, the authors described a simplified version of the method and reported the results of a study of its application to different tissues, including the efficiency of the washing procedure in terms of the removal from tissue lipides of some non-lipide substances of special biochemical interest.
Journal ArticleDOI
The Rapid Preparation of Fatty Acid Esters for Gas Chromatographic Analysis
L. D. Metcalfe,A. A. Schmitz +1 more
Journal ArticleDOI
Modified spray for the detection of phospholipids on thin-layer chromatograms.
V.E. Vaskovsky,E.Y. Kostetsky +1 more
TL;DR: A simplified method for the preparation of the Dittmer-Lester spray for the detection of phospholipids on thin-layer chromatograms is described.
Journal ArticleDOI
Studies on the Composition of Egg Lipida
TL;DR: In this paper, the fractionation and analysis of egg lipid by several new techniques employing thin-layer chromatography was carried out, and the fatty acid composition of the major lipid classes and subfractions thereof was determined by a combination of alkali-isomerization and gas liquid chromatography.
Journal ArticleDOI
Comparative Effect of Herring, Menhaden, and Safflower Oils on Broiler Tissues Fatty Acid Composition and Flavor
David S. Miller,Paul Robisch +1 more
TL;DR: The dietary effect of herring oil on broiler tissue fatty acid composition has not been reported and it is believed that increasing the polyunsaturates in poultry flesh would be of direct nutritional benefit to the consumer of poultry.