Animal Fat Composition and Modification

Marchello, J. A.

doi:10.1016/b978-1-78242-247-1.00003-x

Cited by 3 publications

(3 citation statements)

References 43 publications

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“…Lipids are water insoluble organic biomolecules that have several important biological functions within the cell, providing energy storage, participating in the formation of cell membranes, and exerting regulatory functions in transduction and signaling processes in multiple metabolic pathways [1]. Through these actions, dietary lipids can affect health, well-being, and the risk of developing disease, such as cardiovascular, inflammatory, and cognitive disorders, among many others [2].…”

Section: Introductionmentioning

confidence: 99%

Cyclic Fatty Acids in Food: An Under-Investigated Class of Fatty Acids

Caligiani¹,

Lolli²

2018

Biochemistry and Health Benefits of Fatty Acids

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Cyclic fatty acids are an unusual class of minor fatty acids generally produced by bacteria and less frequently by plants. Among plants, the most known cyclic fatty acid is sterculic acid (9, 10-methyleneoctadecenoic acid) produced by Sterculia foetida. Bacteria (e.g., lactic acid bacteria) synthetize cyclopropane fatty acids, such as dihydrosterculic acid (9, 10-methylene octadecanoic acid) and lactobacillic acid (11, 12 methylene octadecanoic acid), to strength their membrane, improving their resistance to environmental stress. Another class of cyclic fatty acids is omegacyclohexyl fatty acids, present in milk and probably produced by rumen bacteria. Cyclopropane and omega-cyclohexyl fatty acids have been recently found in bovine meat and dairy products, representing important foodstuffs in human diet. In this chapter, a review of literature data concerning the presence of cyclic fatty acids in foods, their metabolism in humans, and their potential bioactivity will be provided. The role of some cyclic fatty acids as molecular markers for food authenticity will also be highlighted.

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Section: Introductionmentioning

confidence: 99%

Cyclic Fatty Acids in Food: An Under-Investigated Class of Fatty Acids

Caligiani¹,

Lolli²

2018

Biochemistry and Health Benefits of Fatty Acids

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“…Fat and fatty acids are also particularly important in species-specific flavor imparting volatiles formation. A previous report showed that different animal species had different fatty acids profile [ 31 ]. Lauric acid, for example, is found in beef and pork but not in lamb or chicken.…”

Section: Resultsmentioning

confidence: 99%

Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures

Amalia

Yuliana

Sugita

et al. 2022

Heliyon

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“…Rendered terrestrial animal fats are rich in saturated and monounsaturated FA while having a low to moderate content of n‐6 PUFA and traces of n‐3 LC‐PUFA (Woodgate & van der Veen ; Marchello ). Terrestrial animal fat from poultry or cow by‐products has been used as an alternative lipid source in fish diets for many years due to stable production levels and its considerably lower cost compared with FO.…”

Section: Strategies For Sustainable Tropical Aquaculture: Feed Ingredmentioning

confidence: 99%

Sustainable alternatives to dietary fish oil in tropical fish aquaculture

Alhazzaa

Nichols

Carter

2018

Reviews in Aquaculture

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Marine tropical carnivorous (MTC) fish are less tolerant to high dietary lipid compared with cold and temperate climate fish. However, insufficient n-3 longchain (≥C 20 ) polyunsaturated fatty acids (LC-PUFA) compromises MTC fish health and growth which requires attention when choosing lipid sources in aquafeed formulations. Fish oil (FO) has been the major lipid source for feeding key MTC fish. We estimated that more than 200 thousand tonnes of FO were used to feed farmed MTC fish in 2016, representing nearly 25% of global FO production. Nevertheless, recent increases in FO prices and demand, and the foreseen inability of wild fisheries to produce sufficient FO in the future, have created a need for cheaper and more sustainable alternatives. Meta-analysis showed that feeding vegetable oils (VO) to MTC fish can slightly reduce their growth, with a marked decrease in n-3 LC-PUFA content in the fish tissues corresponding with the increased replacement of FO and fishmeal in the diet. Rendered terrestrial animal fat or modulating the bioconversion of n-3 LC-PUFA precursors in VO can be utilised further in MTC fish nutrition with more research recommended on these approaches. Oils and oil-rich meals from non-food marine organisms are rich in n-3 LC-PUFA and represent an underutilised alternative to FO for tropical aquaculture. With oils rich in n-3 LC-PUFA produced from transgenic plants presently gaining regulatory approvals and becoming available as a renewable alternative to FO, aquaculture in the tropics and around the globe is ready to leap into a new phase of sustainable expansion.

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Animal Fat Composition and Modification

Cited by 3 publications

References 43 publications

Cyclic Fatty Acids in Food: An Under-Investigated Class of Fatty Acids

Cyclic Fatty Acids in Food: An Under-Investigated Class of Fatty Acids

Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures

Sustainable alternatives to dietary fish oil in tropical fish aquaculture

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