Oat is an important crop for livestock feed and human food. Increased interest in the health promoting properties of oat has led to a need to explore diverse oat germplasm for improved nutritional quality. One target for improved nutritional quality could be an altered fatty acid composition. A study was conducted to explore the fatty acid profile of diverse accessions from the world oat collection preserved in the Canadian national seed genebank, Plant Gene Resources of Canada (PGRC), at the Agriculture and Agri-Food Canada (AAFC) Research Centre, Saskatoon, Saskatchewan, Canada and genotypes from the Crop Development Centre (CDC), University of Saskatchewan, Saskatoon and the Eastern Cereal and Oilseed Research Centre (ECORC), AAFC, Ottawa, Canada. Accessions included a wide range of Avena sativa L. and other selected species from the genus Avena (A. byzantina C. Koch, A. sterilis L., A. fatua L., A. sativa subsp. nudisativa (Husn.) Rod. et. Sold. and A. strigosa Schreb.). The fatty acid profiles of 917 oat accessions from these taxa were analyzed using gas chromatography, revealing significant variability for the three major fatty acids in oat oil. Oleic and linoleic acid demonstrated the greatest variation. A few A. sativa accessions had higher oleic and lower palmitic acid levels compared to the general average. Some hexaploid wild oat accessions (A. sterilis) showed relatively high oleic and below average levels of palmitic and linoleic acid compared to A. sativa. A. strigosa accessions had consistently higher levels of oleic acid than other Avena species. Based on initial results, 52 selected A. sativa accessions were grown in 2009 in replicated field trials and re-evaluated to gain insight into the influence of the growing environment on fatty acid composition. Fatty acid composition was affected by genotype, whereas location significantly affected palmitic and oleic acid content. Correlations were determined among the contents of the six fatty acids, oil content and protein content. Oleic acid content was positively correlated with oil content, which may be particularly important to plant breeders for nutritional quality improvement of future oat cultivars. The understanding gained from this research suggests the possibility of improving the fatty acid profile of future oat cultivars for food and feed.

Oat is an important crop for livestock feed and human food. Increased interest in the health promoting properties of oat has led to a need to explore diverse oat germplasm for improved nutritional quality. One target for improved nutritional quality could be an altered fatty acid composition. A study was conducted to explore the fatty acid profile of diverse accessions from the world oat collection preserved in the Canadian national seed genebank, Plant Gene Resources of Canada (PGRC), at the Agriculture and Agri-Food Canada (AAFC) Research Centre, Saskatoon, Saskatchewan, Canada and genotypes from the Crop Development Centre (CDC), University of Saskatchewan, Saskatoon and the Eastern Cereal and Oilseed Research Centre (ECORC), AAFC, Ottawa, Canada. Accessions included a wide range of Avena sativa L. and other selected species from the genus Avena (A. byzantina C. Koch, A. sterilis L., A. fatua L., A. sativa subsp. nudisativa (Husn.) Rod. et. Sold. and A. strigosa Schreb.). The fatty acid profiles of 917 oat accessions from these taxa were analyzed using gas chromatography, revealing significant variability for the three major fatty acids in oat oil. Oleic and linoleic acid demonstrated the greatest variation. A few A. sativa accessions had higher oleic and lower palmitic acid levels compared to the general average. Some hexaploid wild oat accessions (A. sterilis) showed relatively high oleic and below average levels of palmitic and linoleic acid compared to A. sativa. A. strigosa accessions had consistently higher levels of oleic acid than other Avena species. Based on initial results, 52 selected A. sativa accessions were grown in 2009 in replicated field trials and re-evaluated to gain insight into the influence of the growing environment on fatty acid composition. Fatty acid composition was affected by genotype, whereas location significantly affected palmitic and oleic acid content. Correlations were determined among the contents of the six fatty acids, oil content and protein content. Oleic acid content was positively correlated with oil content, which may be particularly important to plant breeders for nutritional quality improvement of future oat cultivars. The understanding gained from this research suggests the possibility of improving the fatty acid profile of future oat cultivars for food and feed.

Abstract Sheep fat contains relatively high levels of saturated fatty acids while poly-unsaturated fatty acids (PUFA) are toxic to cellulolytic bacteria and are also saturated in the rumen. Stabilization of residual oil in sunflower oilcake by conversion into calcium salts would be advantageous. Alpha lipoic acid acts as an anti-oxidant to ameliorate the effects of oxidative stress caused by high dietary levels of PUFA. Residual oil (14%) in mechanically extracted (expeller) sunflower oilcake (SFOC) was saponified in situ and compared in a complete feedlot diet (100 g crude protein and 31 g extractable fat/kg feed) with commercially extracted oilcake containing 2.4% residual oil (control diet with 29 g fat and 123 g crude protein kg feed) fed to four groups of 10 SA Mutton Merino weaner lambs (ca. 23 kg) for nine weeks. Both diets were fed either with, or without a weekly oral dosing of 500 mg α-lipoic acid. Fatty acid composition was determined on back fat samples while thiobarbituric acid-reactive substances (TBARS) were determined on samples of m. longissimus dorsi stored for zero and six months and displayed for six days. The back fat of the lambs on the saponified expeller SFOC diets contained significantly higher levels of saturated fatty acids and lower levels of mono-unsaturated fatty acids. PUFA were unaffected. High TBARS levels (>1.0) were found after six months storage. Non significant increases in TBARS were observed in the groups that received lipoic acid.

No description available.

This study was conducted to examine the antioxidative effect of conjugated linoleic acid (CLA) in irradiated, cooked ground beef patties. The hypothesis was that CLA would be retained during irradiation and would reduce lipid oxidation that is caused by irradiation. The objective was to evaluate the effects of CLA alone and in combination with irradiation on lipid oxidation, fatty acid composition, cooking loss, moisture and fat content, and trained panel sensory evaluations of beef patties. CLA was added at 0, 1, 2, or 4% level during the grinding process. Addition of CLA during the grinding process increased CLA cis-9,trans-11 and CLA trans-10,cis-12 isomers in both irradiated and non-irradiated cooked ground beef patties (irradiated at 1.6 kGy) (P = 0.0001). Weight loss during cooking was greater in irradiated beef patties than in non-irradiated patties (P = 0.004). Irradiation reduced the serumy/bloody aromatic attribute and increased browned aromatic attribute, browned aftertaste, and wet dog/hairy aromatic attribute (P < 0.05). There was no significant main effect of irradiation on the basic tastes. The linoleic acid, CLA cis-9,trans-11, and CLA trans-10,cis-12 were decreased by irradiation (P < 0.05). Although irradiation decreased the CLA isomers, higher percentages of CLA isomers were retained in irradiated patties containing a 4% free fatty acid preparation of CLA (FFA-CLA), reflecting the ability of the FFA preparation to reduce lipid oxidation that is caused by irradiation. The thiobarbituric acid reactive substances (TBARS) values were significantly higher in irradiated, cooked ground beef patties than in non-irradiated ground beef patties (P = 0.004). Although the FFA-CLA was effective in reducing lipid oxidation that is caused by irradiation, it increased painty aromatic attribute, bitter taste, and astringent aftertaste due to the soapy flavor of the free fatty acid (all P < 0.05). The FFA-CLA decreased cooked beef/brothy and serumy/bloody aromatic attribute and browned aftertaste (all P < 0.05). The 1% triacylglycerol (TAG) preparation of CLA reduced TBARS in irradiated, cooked patties to levels seen in control, non-irradiated patties. The 1% TAG concentration also provided good retention of CLA in the cooked ground beef.

This study was conducted to examine the antioxidative effect of conjugated linoleic acid (CLA) in irradiated, cooked ground beef patties. The hypothesis was that CLA would be retained during irradiation and would reduce lipid oxidation that is caused by irradiation. The objective was to evaluate the effects of CLA alone and in combination with irradiation on lipid oxidation, fatty acid composition, cooking loss, moisture and fat content, and trained panel sensory evaluations of beef patties. CLA was added at 0, 1, 2, or 4% level during the grinding process. Addition of CLA during the grinding process increased CLA cis-9,trans-11 and CLA trans-10,cis-12 isomers in both irradiated and non-irradiated cooked ground beef patties (irradiated at 1.6 kGy) (P = 0.0001). Weight loss during cooking was greater in irradiated beef patties than in non-irradiated patties (P = 0.004). Irradiation reduced the serumy/bloody aromatic attribute and increased browned aromatic attribute, browned aftertaste, and wet dog/hairy aromatic attribute (P < 0.05). There was no significant main effect of irradiation on the basic tastes. The linoleic acid, CLA cis-9,trans-11, and CLA trans-10,cis-12 were decreased by irradiation (P < 0.05). Although irradiation decreased the CLA isomers, higher percentages of CLA isomers were retained in irradiated patties containing a 4% free fatty acid preparation of CLA (FFA-CLA), reflecting the ability of the FFA preparation to reduce lipid oxidation that is caused by irradiation. The thiobarbituric acid reactive substances (TBARS) values were significantly higher in irradiated, cooked ground beef patties than in non-irradiated ground beef patties (P = 0.004). Although the FFA-CLA was effective in reducing lipid oxidation that is caused by irradiation, it increased painty aromatic attribute, bitter taste, and astringent aftertaste due to the soapy flavor of the free fatty acid (all P < 0.05). The FFA-CLA decreased cooked beef/brothy and serumy/bloody aromatic attribute and browned aftertaste (all P < 0.05). The 1% triacylglycerol (TAG) preparation of CLA reduced TBARS in irradiated, cooked patties to levels seen in control, non-irradiated patties. The 1% TAG concentration also provided good retention of CLA in the cooked ground beef.

Peanut (Arachis hypogaea L.) has the potential to become a major source of biodiesel but for market viability, peanut oil yields must increase and specific quality requirements must be met. Oil yield in peanut is influenced by many components, including oil concentration, seed mass, and mean oil produced per seed. All of these traits can be improved through selection as long as there is sufficient genetic variation. Thus, elucidating the genetics of oil concentration, seed mass, and mean oil produced per seed in peanut is essential to advancing the development of genotypes with high oil yields. Additive genetic effects were predominant for oil concentration in two generation means analyses involving a proprietary high oil breeding line and additive genetic variance was highly significant in a complete four-parent diallel analysis. Genetic variance for weight of 50 sound mature kernels (50 SMK) and mean oil produced per SMK (OPS) was additive the diallel analysis. Narrow-sense heritability estimates were high for oil concentration in both the diallel and generation means analyses. Narrow-sense heritability was also high for 50 SMK, but was low for OPS. The low OPS heritability estimate was caused by the negative correlation between oil concentration and seed mass. Consequently, oil concentration and seed mass can be improved through early-generation selection, but large segregating populations from high oil crosses will be needed to identify progeny with elevated oil concentrations that maintain acceptable seed sizes. Increasing the ratio of oleic to linoleic acid (O/L) in peanut oil and reducing the long chain saturated fatty acid concentration (which includes arachidic, behenic, and lignoceric acids) produces high quality, stable methyl esters for biodiesel. Therefore, elucidating the inheritance of these factors and their relationships in peanut populations segregating for high oil is critical. The results from generation means analysis confirm that the high-oleic trait is under simple genetic control and can be manipulated through selection. Oil concentration was negatively correlated with oleic acid concentration in the F2 generations of both crosses and positively correlated with arachidic acid in most of the segregating generations that were evaluated. Therefore, developing a peanut genotype high in oil and oleic acid concentration that has reduced long chain saturates will require the evaluation of large numbers of segregating progeny.

No description available.

Identification of allelic variation through quantitative trait loci (QTL) mapping offers possibilities for the improvement of quantitatively inherited traits. This requires a genetic map along with the phenotypic characterization of a mapping population. A doubled haploid (DH) Polo X Topas population consisting of 194 lines and a recombinant inbred line population of 92 lines was developed. Individual genetic maps derived from each population were integrated into a consensus map. The DH-based genetic map was used for QTL mapping. The DH-based map was comprised of 620 loci that were assembled into 19 linkage groups that were anchored to the B. napus chromosomes. The DH-based map covered 2244.1 cM genomic distance with an average marker interval of 3.7 cM. The DH population was phenotyped in four environments with each line replicated twice in a randomized complete block design. Days to flowering was recorded and oil content and fatty acid composition were determined using Near Infrared spectroscopy (NIR) and Gas Chromatography, respectively. Fourteen QTL were identified for oil content, 33 QTL for palmitic acid content, 18 QTL for stearic acid content, 21 QTL for oleic acid content, 20 QTL for linoleic acid content, 23 QTL for linolenic acid content, 16 QTL for arachidic acid content and 14 QTL for flowering time. Oil content QTL were identified on five linkage groups, A3, A10, C1, C5, and C6. An oil content QTL, qOIL-A10c appeared in all four environments, whereas qOIL-A10a appeared in only one environment but explained 26.99% variation. The oil content in the population ranged from 35% to 55.5% with the parents having values of 42% to 46%. Two genomic regions on C3, with map positions at 147.83 cM and 154.55 cM harbored QTL (rQTL) for all the fatty acids studied. The additive effects of the rQTL reveal a correlation pattern which is supported by the phenotypic correlation observed between the fatty acids. This suggests rQTL have role in the fatty acid composition and possibly determine total seed oil content. The rQTL and flanking markers of the identified QTL offer utility in further development of B. napus. / October 2015

Modifying milk fat composition to enhance its content of valuable fatty acids (FA) is required to meet the needs of a society which is becoming better informed about the relationship between diet and health. Manipulating the cow’s diet is an effective, natural way to modify the amount and composition of milk fat of cows. The two main factors that affect the cow’s diet concern management system (MS; pasture vs. confinement), and supplementation of diets with lipid supplements. Marine oils specifically are fed to enhance milk with n-3 long-chain polyunsaturated FA (n-3 LC-PUFA). The effects of source of marine lipid supplement (LS; fish oil vs. microalgae) in the cow’s diet and its interaction with MS on milk fat composition have not been studied. Thus, the main objective was to determine the interaction of MS and LS on milk FA profile and on expression of lipogenic genes in mammary, adipose and liver of lactating dairy cows. Compared with cows in confinement, grazing cows produced milk fat with lower content of unfavorable FA (12:0-16:0), while increasing the levels of beneficial FA including cis-9 18:1, 18:3 n-3 and conjugated 18:2. Feeding either fish oil or microalgae improved levels of n-3 LC-PUFA and reduced those of 16:0 in milk fat regardless of MS, but concurrently increased the level of other trans 18:1 isomers at the expense of trans-11 18:1. The reduced secretion of 12:0-16:0 in milk from grazing compared with confined cows was associated with lower mammary expression of lipogenic genes suggesting that part of the effect of MS on milk FA profile is mediated transcriptionally. The effect of LS on lipogenic gene expression was tissue specific with the greatest response to treatment observed in liver despite its minor role in lipogenesis in cattle relative to the mammary and adipose. Major conclusions were that milk produced in pasture systems has a more healthful FA profile than that of confinement systems, and that MS and LS have tissue specific effects on lipogenic gene expression in dairy cattle which have important effects on cow performance and healthfulness of the milk FA profile.