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Modification of fatty acids composition of lambs’ fat by supplementing their diet with isomerised grapeseed oil

Robert Bodkowski
nstitute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wrocław, Poland
Abstract :
The alkaline isomerisation of grapeseed oil changed the position of double bonds in the chains of
unsaturated fatty acids (positional) and altered the arrangement of radicals in relation to the double
bond axis (geometric). Most of saturated fatty acids were removed as a result of crystallization with
urea. These two processes produced oil preparation in the form of isomerised grapeseed oil (IGO)
containing conjugated dienes of linoleic acid in amounts of 38.3% (
cis
-9,
trans
-11), 35.6% (
trans
-
10,
cis
-12) and 3.7% (
cis
-11,
tran
s-13) of FFA. The supplementation of lambs’ diet with IGO had
favourable effects on the fatty acid content of lambs’ adipose tissue causing an increase in biologically
active components with health-promoting effects such as
c
9,
t
11 (from 59 to 75 percentage points)
and
t
10,
c
12 isomers of linoleic acid (from 67 to 129 percentage points) and vaccenic acid (from 78 to
173 percentage points), and a decrease in saturated fatty acids and the atherogenic index.
Keywords :
Atherogenic index / CLA / fatty acids/ grapeseed oil / lambs

Date Deposited : 02 Apr 2015 09:56

Last Modified : 02 Apr 2015 09:56

Official URL: http://www.ighz.edu.pl/?p0=5&p1=34

Volume 31, Number 2, - 2013

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