• Journal of Animal Science and Technology
• /
• v.65 no.5
• /
• pp.1081-1093
• /
• 2023

This study aimed to compare meat quality traits between Berkshire and crossbreed (Landrace × Yorkshire × Duroc), and to investigate the relationship between meat quality traits and fatty acid composition. 20 Berkshire and 20 crossbreed pigs were used to compare pork loin quality and to determine the relationship between measured variables. 23 variables were measured including proximate composition, pH, drip loss and cooking loss, Warner-Bratzler shear force, and fatty acid composition. Berkshire had higher moisture content, pH, water-holding capacity, saturated fatty acids, and redness than the crossbreed pig (p < 0.05). The fat content and polyunsaturated fatty acid were low (p < 0.05) in Berkshire. Correlation analysis showed a negatively correlation between moisture and fat content, and a positively correlation between saturated fatty acid and fat content. Moreover, saturated fatty acid and polyunsaturated fatty acid were negatively correlated. As a result of factor analysis and partial least square regression, saturated fatty acid and polyunsaturated fatty acid were estimated to be the main factors affecting quality characteristics of pork. Pig breed is associated with differences in meat quality, and fatty acid composition can have an effect on meat quality parameters.

• Food Science of Animal Resources
• /
• v.18 no.4
• /
• pp.332-338
• /
• 1998

This experiment was carried out to investigate the changes in phospholipid and glycolipid of Kaesojoo and Kaesojoo added medicinal herbs during storage(30 days) at 4$^{\circ}C$and -18$^{\circ}C$. Two dogs with 12kg live weight(♀, The Korean Jindo dog Hy-breed, 11∼12 month) were slaughtered to obtain samples. The result obtained were as follows: The saturated fatty acids found in phospholipid of Kaesojoo were palmitic acid, stearic acid, myristic acid, while the unsaturated fatty acid found in phospholipid of Kaesojoo with medicinal herbs were palmitic acid, stearic acid, arachidonic acid, while the unsaturated fatty acid were mostly oleic acid, increased during the period of storage. The saturated fatty acid found in glycolipid obtained from Kaesojoo were mostly oleic acid, linoleic acid and linolenic acid. The saturated fatty acid obtained from Kaesojoo with medicinal herbs were palmitic acid, stearic acid, while the unsaturated fatty acid were mostly oleic acid, linoleic acid and linolenic acid. The rates of changes in unsaturated and saturated fatty acid were higher at 4$^{\circ}C$ than that of -18$^{\circ}C$ during storage.

• Ocean Science Journal
• /
• v.42 no.4
• /
• pp.247-254
• /
• 2007

Marine bacteria, actionmycetes and fungal strains were isolated from continental slope sediment of the Bay of Bengal and studied for fatty acid profile to investigate their involvement in the benthic food-web. Fifteen different saturated and unsaturated fatty acids from bacterial isolates, 14 from actinomycetes and fungal isolates were detected. The total unsaturated fatty acids in bacterial isolates ranged from 11.85 to 37.26%, while the saturated fatty acid ranged between 42.34 and 80.74%. In actinomycetes isolates, total unsaturated fatty acids varied from 27.86 to 38.85% and saturated fatty acids ranged from 35.29 to 51.25%. In fungal isolates unsaturated fatty acids ranged between 44.62 and 65.52% while saturated FA ranged from 20.80 to 46.30%. The higher percentages of unsaturated fatty acids from the microbial isolates are helpful in anticipating the active participation in the benthic food-web of Bay of Bengal.

• Biomolecules & Therapeutics
• /
• v.15 no.1
• /
• pp.65-72
• /
• 2007

Flax seed(Linseed, Linum usitatissimum L.) and its oil, a richest source of alpha-linolenic acid(ALA)(${\omega}-3$), contain saturated fatty acids, neurotoxic cyanogen glycosides and immuno-suppressive cyclic-nonapeptides. Present paper describes the development of two chemical processes, Process-A and -B, to remove saturated fatty acids and to destroy cyclic nonapeptides and cyanogen glycosides from flax seed oil. Process-A consists of three major steps, i.e., extraction of fatty acid mixture by alkaline saponification, removal of saturated fatty acid by urea-complexation, and triglyceride reconstruction of unsaturated fatty acid via fatty acyl-chloride activation using oxalyl chloride. Process-B consists of preparation of fatty acid ethyl ester by transesterification, elimination of saturated fatty acid ester by urea-complexation, and reconstruction of triglyceride by interesterification with glycerol-triacetate (triacetin). The destruction of lipophilic cyclic nonapeptide during saponification or transesterification processes could be demonstrated indirectly by the disappearance of antibacterial activity of bacitracin, an analogous cyclic-decapeptide. The cyanogen glycosides were found only in the dregs after hexane extraction, but not in the flax seed oil. The reconstructed triglyceride of flax seed oil, obtained by these two different pathways after elimination of saturated fatty acid and toxic components, showed agreeable properties as edible oil in terms of taste, acid value, iodine and peroxide value, glycerine content, and antioxidant activity.

• Journal of Society of Preventive Korean Medicine
• /
• v.12 no.3
• /
• pp.47-58
• /
• 2008

The anticancer and antioxidant effect of different lengths of saturated fatty acids was tested on NIH3T3 fibroblasts and human skin melanoma cellsn in this study. The cell existence rate and antioxidizing capacity and optic reservation of cells were observed. This saturated fatty acid was concentration-dependent. IC50 Concentrations in NIH3T3 fibroblasts, human skin melanoma cells and DPPH radical scavenging activity of fatty acid was increasing the order of carbochain length ; caprylic acid < lauric acid < palmitic acid < stearic acid. The reduction in cell number and morphological change in human skin melanoma cells was increasing the order of carbochain length ; caprylic acid < lauric acid < palmitic acid < stearic acid. These results suggest that carbochain length of fatty acid can be used as structure-activity relationships for anticancer and antioxidant.

• Nutritional Sciences
• /
• v.1 no.1
• /
• pp.8-15
• /
• 1998

In order to independently examine the effects of long-chain saturated fatty acids and dietary cholesterol levels on plasma and hepatic cholesterol concentrations, six different diets were fed to male Mongolian gerbils (14 gerbils pes grcup) for an 8-week period. Purified diets contained 36% energy as fat (each saturated fatty acid tested comprised about 20% of the total fat energy) and 0.06% (w/w) cholesterol, corresponding to typical human consumption patterns in Western diets. Fat blends were formulated with natural fat sources. To determine the effects of different saturated fatty acids on plasma and liver cholesterol levels, four of the six diets contained constant levels of all nutrients except for the amounts of lauric acid (12 0), myristic acid (14 : 0), palmitic acid (16 0), and stearic acid (18 : 0). Dietary cholesterol effects were tested using 16 : 0-enriched diets containing 0, 0.006, and 0.06% (w/w) cholesterol. None of the plasma lipids were influenced by fatty acid treatment, including triglycerides, plasma total-, VLDL+LDL-, and HDL-cholesterol. However, hepatic esterified cholesterol concentrations were increased in the palmitic and stearic arid diet groups compared to the lauric and myristic acid diet group. The molar ratios of hepatic EC/FC were the highest in the palmitic acid diet (12.2 $\pm$0.6) and the lowest in the myristic acid diet (6.4$\pm$0.2). Dietary cholesterol significantly (p<0.001) increased the plasma total cholesterol which was due to the increase of both HDL-and VLDL+LDL-cholesterol. In the absence of dietary cholesterol and compared to other species, the gerbil exhibited a high molar ratio of hepatic EC/FC, which was funker elevated by dietary cholesterol feeding (0.06%). The results from this study indicate that hepatic cholesterol concentrations are sensitive to both low levels of dietary cholesterol and saturated fatty acid chain length and also, that plasma cholesterol concentrations are sensitive to low levels of dietary cholesterol .

• Korean Journal of Agricultural Science
• /
• v.36 no.2
• /
• pp.211-217
• /
• 2009

Total fatty acid compositions, total content of crude fat, saturated, unsaturated and trans fatty acid content were studied in children's favorite foods such as hot dog, chicken popcorn, fried potato, snack and cookies, and imported biscuit. The samples were obtained from various stores in Daejeon. After fat extraction, methylation was carried out to analyze the fatty acid compositions by gas chromatography. The results showed that content of the trans fatty acid per 100 g of the hot dog, chicken popcorn, fried potato, snack and cookies, and imported biscuit were 0.02~0.03 g, 0.05~0.08 g, 0.02~0.05 g, 0.02~0.27 g, and 0.05~0.83 g, respectively. The highest content of saturated fatty acid (66.24%) was observed in the imported biscuit among the 20 analyzed samples.

• Korean journal of food and cookery science
• /
• v.13 no.2
• /
• pp.87-91
• /
• 1997

Egg yolk oil was obtained by roasting and Pressing egg yolks of hen's egg breeding on the open bin system and the cage system, respectively. Lipids in egg yolk oil were extracted with a mixture of chloroform and methanol (2 : 1, V/V), and fractionated into neutral lipid, glycolipid, and phospholipid by silicic aicd column chromatography. Fatty acid composition of each fraction was determined by gas chromatography. The major fatty acids of total lipids and neutral lipids are in sequence of oleic acid, palmitic acid, and linoleic acid. The major fatty acids of the glycolipids are palmitic acid, oleic acid, stearic acid, and lauric acid successively. The major fatty acids of phospholipids are oleic acid, lauric acid, and Palmitic acid consecutively. About the fatty acids composition of egg yolk oil in the open barn system, the contents of saturated fatty acid are lower and the contents of unsaturated fatty acid are higher than that of the case system. The contents of unsaturated fatty acid in egg yolk oil is higher than that of saturated fatty acid in total lipids and nutral lipids. Unsaturated fatty acid/saturated fatty acid of e99 yolk oil in the open barn system is higher than that of the cage system in glycolipids and phospholipids.

• Journal of the Korean Applied Science and Technology
• /
• v.15 no.3
• /
• pp.91-96
• /
• 1998

The saturated fatty acids(arachidic acid, stearic acid, and palmitic acid) were repeatedly applied on water surface, and their ${\pi}-A$ isotherms and Maxwell displacement current(MDC) were measured to identify the effect of the number of carbons of fatty acids on the properties of Langmuir films. The saturated fatty which contain higher carbon number showed higher MDC peak, and the less carbon it contains, the higher surface pressure they show. It was found the maximum of MDC peaks was as the molecular area just before the surface pressure increases in compression cycles of saturated fatty acids.

• Plant Resources
• /
• v.6 no.3
• /
• pp.215-220
• /
• 2003

This study was carried out to obtain informations on the variations of oil content and fatty acid composition among 90 Korean perilla collections. Average oil content of 90 perilla collections was 44.2% with a range from 29.7% to 61.9%. Perilla collections with late-maturing, super-large seed and gray seed coat showed higher oil content than other types in general. Average saturated fatty acid content in perilla oil was 9.0% with a range from 8.2% to 10.7%, while average unsaturated fatty acid content varied from 89.3% to 91.8% with a mean of 91.0%. Contents of saturated and unsaturated fatty acids were not related to maturity. There were no differences in the contents of saturated and unsaturated fatty acids according to maturity. Linoleic acid and linolenic acid contents were the highest in the super large-sized group(15.5%) and in the large-sized seed group(61.4%), respectively, while contents of fatty acids among the perilla collections were variable with different seed coat colors. Most of the traits studied were not significantly correlated with oil content, but linoleic acid($\omega$-6) content was negatively correlated (r=-0.217＊) with linolenic acid($\omega$-3) content.