Cellular fatty acid and fatty aldehyde composition of rumen bacteria.

Miyagawa, Eiichi

doi:10.2323/jgam.28.389

Cited by 36 publications

(49 citation statements)

References 9 publications

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“…Bacterial lipids have a high proportion of branchedchain fatty acids, synthesized from propionate and/ or volatile branched-chain fatty acid derivatives of branched-chain amino acids and plasmogenic lipids, which have DMA (MIYAGAWA, 1982;VLAEMINCK et al, 2006). The presence of DMA indicates a pattern of rumen fermentation, in which the diet is the main determinant of ruminant meat quality (ALVES et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Age castration of Nellore males on the profile of fatty acids of meat

Missio

Restle

Freitas

et al. 2017

SCA

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This study aimed to evaluate the cholesterol content, α-tocopherol and fatty acids in the meat of Nellore young bulls or steers castrated at different ages, 13 or 18 months. The animals were confined for 100 days and slaughtered at 22 months of age. The experimental design was completely randomized with three treatments, using 12 repetitions. The levels of palmitic acid (26.39%), stearic (24.39%), myristic (3.01%) and total saturated fatty acids were not altered by sexual condition or castration age. Oleic was the fatty acid with the highest average participation in the meat (34.54%), and lower content in the meat of young bulls in relation to the castrated. The content of total unsaturated fatty acids was lower in the young bulls in relation to castrated at 18 months, which did not differ from castrated at 12 months. The content of total polyunsaturated fatty acids was increased by elevation of the castration age, being similar between young bulls and castrated at 18 months. The ratio ω6/ω3 was not altered by sexual condition or castration age. Castration at the beginning of the finishing period increases the content of beneficial fatty acids to health in relation to castrated in the first third of backgrounding. Key words: Unsaturated fatty acids. Saturated fatty acids. Linoleic. Oleic. ResumoObjetivou-se avaliar o conteúdo de colesterol, α-tocoferol e ácidos graxos da carne de machos inteiros ou castrados em diferentes idades (13 ou 18 meses) da raça Nelore. Os animais foram confinados por 100 dias e abatidos com 22 meses de idade. O delineamento experimental utilizado foi o inteiramente casualizado com três tratamentos, utilizando-se 12 repetições. Os teores dos ácidos palmítico (26,39%), esteárico (24,39%), mirístico (3,01%) e ácidos graxos saturados totais não foram alterados pela condição sexual e/ou idade à castração. O oleico foi o ácido graxo com maior participação média na carne (34,54%), com menor participação na carne dos inteiros em relação aos castrados. O teor de ácidos graxos insaturados totais foi menor na carne dos inteiros em relação aos castrados com 18 meses, que não diferiram dos castrados aos 12 meses. O teor dos ácidos graxos poliinsaturados foi aumentado pela elevação da idade à castração, sendo similar entre inteiros e castrados aos 18 meses. A relação ω6/ ω3 não foi alterada pela condição sexual e/ou idade à castração. A castração no início do período de

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Section: Resultsmentioning

confidence: 99%

Age castration of Nellore males on the profile of fatty acids of meat

Missio

Restle

Freitas

et al. 2017

SCA

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“…Therefore, despite the fact that L. fermentum maintains a fermentative metabolism under aerobic conditions (Buchanan & Gibbons, 1974;Condon, 1987), oxygen has an important effect on metabolism related to membrane structure and function. No cyclic fatty acids were detected in obligately anaerobic rumen lactobacilli (Miyagawa, 1982). The induction of oleic acid synthesis might be related to the protection of the cells against the deleterious effects of oxygen.…”

Section: The Roles Of Cyclic Fatty Acids and Oxygen In Temperature Admentioning

confidence: 93%

Temperature adaptation in Lactobacillus fermentum: interconversions of oleic, vaccenic and dihydrosterulic acids

Suutari¹,

Laakso²

1992

Journal of General Microbiology

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The interchange of octadecenoic acids and dihydrosterulic acid was a response of aerobically growing LactobaciZZus fermenturn to changes in growth temperature. Oleic and vaccenic acid contents decreased both at temperatures below 20 "C and above 26 "C, showing mirror image behaviour, with a concomitant increase in dihydrostemlic acid. A temperature-dependent shift from vaccenic to oleic acid synthesis, and the conversion of the latter to dihydrosterulic acid was responsible for the overall change. Consequently, the degree of fatty acid unsaturation decreased at temperatures above 26 "C, whereas the degree of cyclization increased. The converse occurred below 20 "C. The relative amount of lactobacillic acid, total cellular fatty acid content, and mean fatty acid chain length were practically temperature-independent. The occurrence of oleic acid is thought to be related to aerobic growth conditions.

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“…It has been reported that the variation in the cellular fatty acid composition among strains belonging to the same species was relatively small with some exceptions (6,15).…”

Section: Discussionmentioning

confidence: 99%