• Asian-Australasian Journal of Animal Sciences
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• v.14 no.12
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• pp.1719-1723
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• 2001

The effect of slaughter weight and gender on fatty acid composition of homogenised rib samples of Hungarian Simmental (HS) and Holstein-Friesian (HF) cattle breeds was investigated. In the first experiment 22 Hungarian Simmental and 18 Holstein-Friesian cattle's meat, in the second experiment 15 females and 12 males Holstein-Friesian cattle's meat was analysed on fatty acid content. Saturated and mono- or polyunsaturated fatty acid profile did not seem to vary either by breed or by slaughter weight categories. The effect of gender, however, proved to be significant in influencing the quantity of polyunsaturated fatty acids, including linoleic and linolenic acids, as well as polyunsaturated fatty/saturated fatty acids (PUFA/SAFA) ratio. The amount of polyunsaturated fatty acids (PUFA) was higher in males than in females. Negative correlation was established between the quantity of PUFA and the amount of adipose tissue in rib samples.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.5
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• pp.622-637
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• 2017

Fatty acids such as n-3 and n-6 polyunsaturated fatty acids (PUFA) are critical nutrients, used to improve male reproductive performance through modification of fatty acid profile and maintenance of sperm membrane integrity, especially under cold shock or cryopreservation condition. Also, PUFA provide the precursors for prostaglandin synthesis and can modulate the expression patterns of many key enzymes involved in both prostaglandin and steroid metabolism. Many studies carried out on diets supplemented with PUFA have demonstrated their capability to sustain sperm motility, viability and fertility during chilling and freezing as well as improving testis development and spermatogenesis in a variety of livestock species. In addition to the type and quantity of dietary fatty acids, ways of addition of PUFA to diet or semen extender is very crucial as it has different effects on semen quality in male ruminants. Limitation of PUFA added to ruminant ration is due to biohydrogenation by rumen microorganisms, which causes conversion of unsaturated fatty acids to saturated fatty acids, leading to loss of PUFA quantity. Thus, many strategies for protecting PUFA from biohydrogenation in rumen have been developed over the years. This paper reviews four aspects of PUFA in light of previous research including rumen metabolism, biological roles, influence on reproduction, and strategies to use in male ruminants.

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.151.1-151.1
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• 2003

Polyunsaturated fatty acids (PUFAs) play many important physiological roles on cellular process through the regulations of intracellular signaling. Recent clinical studies suggest that PUFAs such as n-3 fatty acids (docosahexaenoic acid, 22:6 and a-lnolenic acid, 18:3) may reduce the risk of incident Alzheimer's disease (AD). And also the reports regarding the decrease of n-3 fatty acids in AD brain support the correlation between PUFAs and AD. AD is a neurodegenerative disorder with pathological hallmarks of amyloid plaques and neurofibrillary tangles. (omitted)

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.16 no.3
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• pp.153-161
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• 2013

Polyunsaturated fatty acids (PUFAs) are the major components of brain and retina, and are the essential fatty acids with important physiologically active functions. Thus, PUFAs should be provided to children, and are very important in the brain growth and development for fetuses, newborn infants, and children. Omega-3 fatty acids decrease coronary artery disease and improve blood flow. PUFAs have been known to have anti-inflammatory action and improved the chronic inflammation such as auto-immune diseases or degenerative neurologic diseases. PUFAs are used for metabolic syndrome related with obesity or diabetes. However, there are several considerations related with intake of PUFAs. Obsession with the intake of unsaturated fatty acids could bring about the shortage of essential fatty acids that are crucial for our body, weaken the immune system, and increase the risk of heart disease, arrhythmia, and stroke. In this review, we discuss types, physiologic mechanism of action of PUFAs, intake of PUFAs for children, recommended intake of PUFAs, and considerations for the intake of PUFAs.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.17 no.2
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• pp.121-124
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• 2014

Omega (${\omega}$)-3 polyunsaturated fatty acids appear to be effective in preventing and treating parenteral nutrition-associated liver disease, and several mechanisms were proposed for this observation. An 8-week-old male infant with cholestasis and acholic stool was diagnosed non-syndromic intrahepatic interlobular bile duct paucity by open-wedge liver biopsy. Initially he was treated with usual supportive medical therapy, including ursodeoxycholic acid. However, the clinical status and laboratory tests did not improve. Omega (${\omega}$)-3 polyunsaturated fatty acids (initially intravenous administration and oral administration later), were started and his liver function, including aminotransferase level and bilirubin levels normalized, and the ivory stool color turned green. We report the possible effectiveness of ${\omega}$-3 polyunsaturated fatty acids as a potent choleretic agent for non-syndromic intrahepatic interlobular bile duct paucity, a very rare structural pediatric hepatic disease.

• Journal of Nutrition and Health
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• v.24 no.5
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• pp.399-407
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• 1991

The purpose of this study was to estimate the intake of individual fatty acid and eventually to contribute to the establishment of dietary guidelines and recommendations of fatty acids for the Koreans. The subjects consisted of female college students aged 20 to 29 years old. Their dietary intake was assessed twice. in summer and in winter, by means of a 24-hour dietary recall method. Food models and other measuring tools were also used. Concentrations of serm total triglyceride, total cholesterol and HDL-& LDL-cholesterol were measured. The subjects consumed 12.3g of polyunsaturated fatty acids, 14.3g of monounsaturated fatty acids and 14.99g of saturated fatty acids per day The ratios of polyunsaturated/saturated fatty acids( P/S) and polyunsaturatedimonounsaturatedi saturated fatty acids (P/M/S) taken by the subjects were 0.8/1.0 and 0.8/l.0/l.0, respectively. The ratio of w61w3 fatty acids was found to be 8.3/l.0. All of these values seem to fall in the desirable range. The percentages of total calorie from carbohydrate. fat and protein were 59.4%, 23.4% and 17.2%, respectively. The concentrations of serum total triglyceride, total cholesterol. HDL-cholesterol and LDL-cholesterol were 59.3ms/dl, 192.7mg/dl, and 59.0mg/dl, and 121.9mg/dl., respectively.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.79-83
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• 2009

Acidolysis of olive oil with omega-3 (n-3) polyunsaturated fatty acids (PUFAs) was carried out to produce a structured lipid. Novozym $435^{(R)}$ from Candida antarctica was used as the biocatalyst. Response surface methodology (RSM) was used to determine optimum conditions for lipase-catalyzed enrichment of olive oil. Three factors, 5 levels, central composite design was used. The effects of incubation time, temperature, and substrate mole ratio on incorporation ratio (n-3 fatty acids/total fatty acids, %) were investigated. From the evaluation of response surface graphs, the optimal conditions for incorporation of long chain n-3 PUFAs into olive oil were $40-60^{\circ}C$ for temperature, 30-45 hr for reaction time, and 3:1-5:1 (n-3 fatty acids/olive oil) for substrate mole ratio. Experiments conducted under optimized conditions predicted by the model equation obtained from RSM yielded structured lipids with 50.8% n-3 PUFAs. This value agreed well with that predicted by the model. Oxidative stability tests showed that the product was more susceptible to oxidation than unmodified olive oil. Antioxidant addition improved the oxidative stability of the product.

• BMB Reports
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• v.36 no.3
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• pp.258-264
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• 2003

This study examined the effect of dietary polyunsaturated fatty acids (PUFA) that were supplemented with vitamin E on lipid peroxidation, glutathione-dependent detoxifying enzyme system activity, and lipogenic fatty acid synthase (FAS) expression in rat liver. Male Sprague-Dawley rats were fed semipurified diets containing either 1% (w/w) corn oil or 10% each of beef tallow, corn oil, perilla oil, and fish oil for 4 wk. Alpha-tocopherol was supplemented in perilla oil (0.015%) and fish oil (0.019%). Hepatic thiobarbituric acid reactive substances, an estimate of lipid peroxidation, were not significantly different among the dietary groups. The glutathione peroxidase, glutathione reductase, and glutathione S-transferase activities were all elevated by the polyunsaturated fats, especially fish oil. The activity of FAS was reduced in the polyunsaturated fat-fed groups in the order of fish oil, perilla oil, and corn oil. The mRNA contents decreased in rats that were fed the 10% fat diets, particularly polyunsaturated fats, compared with the rats that were fed the 1% corn oil diet. Similarly, the inhibitory effect was the greatest in fish oil. These results suggest that lipid peroxidation can be minimized by vitamin E; PUFA in itself has a suppressive effect on lipogenic enzyme.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.8
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• pp.1073-1077
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• 2001

Forty three 7-month old, Barbados Black $Belly{\times}Malin$ crossbred sheep were used for the trial. They were allotted into three treatment groups fed varying levels of oil palm (Elaeis guineensis) frond pellets and commercial sheep pellets. Treatment diets were 80% commercial pellet+20 % (% w/w) oil palm frond pellet (CON group, n=15), 50% commercial pellet+50% oil palm frond pellet (% w/w) (HAF group, n=14) and 80% oil palm frond pellet+20% (% w/w) commercial pellet (OPF group, n=14). The plasma fatty acid profiles from these animals were compared before and after 14 weeks of feeding. Results showed that total unsaturated fatty acid content in the CON group had increased by 10% (p<0.01) from the pre-treatment values. All three treatment groups had significantly different plasma n-6 and n-3 polyunsaturated fatty acid contents at the end of the trial. In fact, the CON group had significantly (p<0.01) more n-6 polyunsaturated fatty acid content compared to its own initial values, and also the values from the HAF and OPF groups. However there was a significant (p<0.01) decline in plasma n-3 polyunsaturated fatty acids in all groups. The final total unsaturated to saturated fatty acid content ratio was significantly (p<0.01) highest in the CON group, demonstrating the high plasma unsaturated fatty acid content in these animals. This study shows the plasma unsaturated fatty acids in sheep can be increased by dietary manipulation.

• Journal of Nutrition and Health
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• v.10 no.2
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• pp.18-26
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• 1977

Among animals, the rabbit is known to be affected most sensitively by dietary changes and to be most susceptible to atherosclerosis. The exact reason is still unknown as to whether the primary cause is intrinsic (tissue itself) or extrinsic such as a blood factor which could be influenced by various dietary means. It is of utmost importance to check the nutritional quality of rabbit meat before it is accepted and adapted as a daily food item. To evaluate nutritional quality of rabbit meat, studies on various aspects of lipid components were carried out in comparison with other animal meats such as beef, pork and chicken also included in the study was the question whether the cooking and storage conditions influence the composition of fatty acids and cholesterol level. Some results and findings are listed below: 1. The content of linoleic acid (18 : 2), one of the essential fatty acids, was much higher in rabbit meat compared to the other meats. The Percentages of this Polyunsaturated fatty acids, was much higher in rabbit meat compared to the other meats. The percentages of this polyunsaturated fatty acid in terms of total fatty acids were $37.3{\pm}3.7$, 5.9, 14.5, and 21.9% for rabbit, beef, pork, and chicken respectively. The degree of unsaturation was high not only in meat but also in liver and adipose tissue of rabbit. The values of iodine number, the indication of degree of unsaturation, were known to be $102{\sim}107$, $32{\sim}47$, $46{\sim}67$, and $55{\sim}77$ for rabbit, beef, pork, and chicken respectively. Such a high proportion of this polyunsaturated fatty acid contained in rabbit meat could be harmful due to their Peroxidation effect. 2. A small amount of lower (short chain) fatty acids was isolated from rabbit tussues, which were not observed in other animal's tissues. The significance of this small amount of short chain fatty acids contained in rabbit meat remained an open question. 3. The concentration of total cholesterol in rabbit meat was similar to that of otherr but the content of esterified cholesterol was higher in rabbit meat. This was probably due to the perference of cholesterol to esterify with unsaturated fatty acids. By roasting the percentage of Polyunsaturated fatty acids was decreased while saturated palmitic acid was proportionally increased. 4 The composition of fatty acids were affected more by dry heat than moist heat. More research should be pursued to improve methods of preservation and storage to prevent possible peroxidation and rancidity problems of rabbit meat. In the meantime, the public should be informed to eat fresh rabbit meat and not to store it for a long period of time. This study was supported by the Ministry of Science and Technology in Korea.