A direct method for fatty acid methyl ester synthesis: Application to wet meat tissues, oils, and feedstuffs

O’Fallon, James V.; Busboom, J. R.; Nelson, Mark L.; Gaskins, C. T.

doi:10.2527/jas.2006-491

Cited by 831 publications

(437 citation statements)

References 17 publications

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“…For this, fatty acid methyl ester (FAME) synthesis was performed according to the previously described methods by O'Fallon [16]. Briefly, FF samples were thawed on ice prior to analysis.…”

Section: Aspiration Of Follicular Fluidmentioning

confidence: 99%

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Effect of Linolenic acid during in vitro maturation of ovine oocytes: embryonic developmental potential and mRNA abundances of genes involved in apoptosis

Veshkini

Asadi

Khadem

et al. 2015

J Assist Reprod Genet

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Purpose To study the effect of α-linolenic acid (ALA) on meiotic maturation, mRNA abundance of apoptosis-related (Bax and Bcl-2) molecules, and blastocyst formation in ovine oocytes. Methods A preliminary experiment was conducted to analyze the concentration of ALA in Bsmall^(≤2 mm) and Blarge( ≥6 mm) follicles using gas chromatography/mass spectrometry analysis. The concentration of ALA in small and large follicles was determined to be in a range of 75.4 to 125.7 μM,

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“…For this, fatty acid methyl ester (FAME) synthesis was performed according to the previously described methods by O'Fallon [16]. Briefly, FF samples were thawed on ice prior to analysis.…”

Section: Aspiration Of Follicular Fluidmentioning

confidence: 99%

“…The split ratio was 30:1. Fatty acids were identified by comparing their retention times with the fatty acid methyl standards [16].…”

Section: Aspiration Of Follicular Fluidmentioning

confidence: 99%

Effect of Linolenic acid during in vitro maturation of ovine oocytes: embryonic developmental potential and mRNA abundances of genes involved in apoptosis

Veshkini

Asadi

Khadem

et al. 2015

J Assist Reprod Genet

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“…The fatty acid composition of the breast and the thigh muscles samples was determined by gas chromatography. The protocol described by O'Fallon et al (2007) was used to obtain fatty acid methyl esters from the frozen samples. Afterwards, the separation and quantification of the methyl esters were carried out with a gas chromatographic system (TraceGC model K07332, ThermoFinnigan, ThermoQuest, Milan, Italy) equipped with a flame ionization detector, a model CSW 1.7 chromatography station (CSW, DataApex Ltd, Prague, Czech Republic) and a fused silica capillary column, 30 m x 0.25 mm i.d., coated with cyanopropyl polysiloxane (phase type SP-2380) with a film thickness of 0.20 μm (Supelco, Bellefonte, Pa, USA).…”

Section: Methodsmentioning

confidence: 99%

Spirulina as a functional ingredient in broiler chicken diets

Bonos¹,

Kasapidou²,

Kargopoulos³

et al. 2016

SA J. An. Sci.

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In recent years there has been increased interest in the production of novel functional foods by utilizing eco-friendly materials and methods. Therefore, the present study was undertaken to determine the effects of dietary spirulina (Spirulina platensis), a blue-green microalga, on growth performance, meat oxidative stability and fatty acid profile of broiler chickens. One hundred and twenty one-day-old broiler chickens of mixed sex were weighed individually and assigned randomly to three treatment groups with four replications of 10 birds. All birds were housed in floor cages with litter, and conventional breeding and management procedures were applied throughout the 42-day trial period. The treatment groups were as follows: control: 0 g spirulina/kg feed; S05: 5 g spirulina/kg feed; S10: 10 g spirulina/kg feed. The birds were fed with maize and soybean meal-based commercial diets for the starter (1 to 14 days), grower (15 to 28 days) and finisher (29 to 42 days) periods. Feed and drinking water were offered to all birds ad libitum. The results of the experiment showed that bodyweight gain (at 21 d and 42 d), feed conversion ratio and mortality did not differ among the groups, nor did breast and thigh meat lipid oxidation differ among the groups. The fatty acid profile of the thigh meat was enriched in polyunsaturated fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid after spirulina supplementation. Therefore, spirulina could be a promising functional ingredient in broiler chicken nutrition.

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“…Analisis profil asam lemak dilakukan dengan menggunakan instrumen Kromatografi Gas (GC) (O'Fallon, Busboom, Nelson, & Gaskins, 2007 Hasil analisis asam lemak bebas pada penelitian ini lebih rendah dibandingkan hasil penelitian Julaikha (2014) yaitu 5,64%. Sedangkan pada hasil penelitian Hastarini (2012) bilangan asam lemak bebas minyak ikan patin murni yang diekstrak dari bagian isi perut adalah 0,61-0,84%.…”

Section: Penyaringan/ Filteringunclassified

Pemurnian Minyak Ikan Patin Dari Hasil Samping Pengasapan Ikan

Nurbayasari

Utomo

Basmal

et al. 2017

JPBKP

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ABSTRAKIsi perut merupakan hasil samping pengasapan ikan patin (Pangasius hypophthalmus) yang jumlahnya mencapai 5-6%/hari dari jumlah ikan yang diasap. Jumlah hasil samping yang besar tersebut apabila tidak diolah dapat mencemari lingkungan. Masyarakat pengolah di Kabupaten Kampar, Riau telah mengekstraksi isi perut tersebut menjadi minyak ikan kasar dengan produksi 110 L/hari. Untuk itu diperlukan teknologi pemurnian yang dapat meningkatkan nilai ekonomi minyak ikan kasar yang ada. Penelitian ini bertujuan melakukan pemurnian minyak kasar hasil samping pengasapan ikan patin dengan menggunakan empat metode pemurnian. Masing-masing metode pemurnian tersebut memiliki perbedaan seperti konsentrasi bentonit, waktu dan suhu proses, konsentrasi NaOH pada proses netralisasi, dan penggunaan asam sitrat atau natrium klorida pada proses degumming. Bahan penelitian yang digunakan adalah dua jenis minyak ikan patin kasar yaitu hasil ekstraksi isi perut ikan patin dengan pengukusan dan hasil ekstraksi dengan pemanasan. Sebelum dan setelah dimurnikan, minyak ikan dianalisis bilangan asam lemak bebas, bilangan peroksida, bilangan iodin, warna, dan profil asam lemak. Hasil penelitian menunjukkan bahwa pada minyak ikan hasil ekstraksi dengan pengukusan yang dimurnikan menggunakan metode I, terjadi penurunan nilai asam lemak bebas sebesar 50,79%; peroksida sebesar 23,75%; dan peningkatan angka iodin 20,99%. Sedangkan pada minyak ikan hasil ekstraksi dengan pemanasan yang telah dimurnikan menggunakan metode II terjadi penurunan nilai asam lemak bebas sebesar 50,30%; peroksida 49,77%; dan peningkatan angka iodin 30,92% Pemurnian minyak ikan patin terbaik dihasilkan dari minyak hasil ekstraksi dengan pengukusan yang dimurnikan dengan metode I dan minyak hasil ekstraksi dengan pemanasan yang dimurnikan dengan metode II karena telah memenuhi standar yang ditetapkan oleh International Association of Fish Meal Manufactures, International Fish Oil Standard, dan standar farmakope Indonesia sebagai minyak ikan mutu pangan. KATA KUNCI : Pangasius hypophthalmus, pengasapan, isi perut, minyak ikan, pemurnian ABSTRACT Oval has been a major by-products of pangasius fish (Pangasius hypophthalmus) smoking industry, totaling of 5-6% of smoked fish. This huge amount of by-product must be properly utilized

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A direct method for fatty acid methyl ester synthesis: Application to wet meat tissues, oils, and feedstuffs

Cited by 831 publications

References 17 publications

Effect of Linolenic acid during in vitro maturation of ovine oocytes: embryonic developmental potential and mRNA abundances of genes involved in apoptosis

Effect of Linolenic acid during in vitro maturation of ovine oocytes: embryonic developmental potential and mRNA abundances of genes involved in apoptosis

Spirulina as a functional ingredient in broiler chicken diets

Pemurnian Minyak Ikan Patin Dari Hasil Samping Pengasapan Ikan

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