Canola is a cool-season, oilseed crop grown throughout Europe, Canada, and the Northern Great Plains region of the United States. The expansion of canola production into new growing regions, such as the Southern Plains region, has resulted in new production challenges. The Southern Plains region cultivates canola as a winter annual compared to a spring annual for the Northern Great Plains and Canada. Given the difference in climate and weed spectrum, region-specific weed management systems need to be developed. Agronomic practices can affect seed oil content, protein content, and fatty acid composition, however the effect of herbicides on these and other characteristic of canola are unknown. Therefore, experiments were conducted in 2010 and 2011 to evaluate a broad spectrum of herbicides for potential use in South Texas canola production with respect to crop injury, effects on canola seed oil content, fatty acid composition, weed control, biomass yield, and forage quality. Visual crop injury at 42 DAE was unacceptable for saflufenacil at both 0.12 and 0.06 kg ai ha-1 and ethalfluralin at 1.05 kg ai ha-1. Trifluralin at 1.12 and 0.56 kg ai ha-1, S-metolachlor at 2.14 and 1.07 kg ai ha-1, pyroxasulfone at 0.24 and 0.12 kg ai ha-1, and pendimethalin at 0.8 kg ai ha-1 had lowest visual injury of all treatments. Fluroxypyr applied EPOST caused severe injury at both 0.21 and 0.11 kg ae ha-1. All other EPOST treatments did not cause any visible injury. Seed oil content was not affected by the herbicides evaluated. Fatty acid composition, specifically stearic acid, oleic acid, linolenic acid, and oleic to linolenic acid ratio, was affected by herbicide treatments. This research found that protoporphyrinogen oxidase (PPG oxidase) inhibitor herbicides, such as carfentrazone-ethyl and saflufenacil, negatively affect canola oil quality. Biomass yield was improved for all herbicide treatments except pendimethalin PRE when compared to the untreated plots. Crude protein content of canola forage was not affected by herbicide treatment. Digestible dry matter appeared to be reduced by treatments that included an EPOST application of sethoxydim. The research shows that pendimethalin and S-metolachlor may be suitable for canola production in South Texas based on low crop injury and effective weed control. Neither pendimethalin nor S-metolachlor is currently labeled for use in canola. The herbicides trifluralin, ethalfluralin, quizalofop P-ethyl, ethametsulfuron-methyl, sethoxydim, glyphosate, clethodim, and clopyralid are currently labeled for use in canola and were confirmed suitable for canola production in South Texas. Carfentrazone-ethyl is currently labeled for use in canola but the effects on oil quality should be considered.

Dissertação(mestrado) - Universidade Federal do Rio Grande, Programa de Pós–Graduação em Oceanografia Biológica, Instituto de Oceanografia, 2005. / Submitted by Cristiane Gomides (cristiane_gomides@hotmail.com) on 2013-10-09T16:00:18Z No. of bitstreams: 1 Denise.pdf: 786595 bytes, checksum: 5f8cea4a7c4ffd5cc4c20c56dd9c2352 (MD5) / Approved for entry into archive by Sabrina Andrade (sabrinabeatriz@ibest.com.br) on 2013-10-17T03:04:44Z (GMT) No. of bitstreams: 1 Denise.pdf: 786595 bytes, checksum: 5f8cea4a7c4ffd5cc4c20c56dd9c2352 (MD5) / Made available in DSpace on 2013-10-17T03:04:44Z (GMT). No. of bitstreams: 1 Denise.pdf: 786595 bytes, checksum: 5f8cea4a7c4ffd5cc4c20c56dd9c2352 (MD5) Previous issue date: 2005 / A camada de gordura das toninhas, Pontoporia blainvillei, foi estudada partir de medidas de espessura e análise da composição de ácidos graxos. Os animais analisados foram capturados acidentalmente pele frota pesqueira de emalhe do Rio Grande (32º 05’S e 52º 08’W), entre 1999 e 2003. Com objetivo de investigar a possibilidade do uso da espessura da camada de gordura na estimativa da condição corporal nesta espécie, foram tomadas medidas de espessura em 116 indivíduos. As medidas de espessura foram obtidas nas regiões dorsal, ventral e lateral de uma mesma circunferência do corpo, localizada entre as nadadeiras peitoral e dorsal. A maturidade sexual dos animais foi determinada a partir do exame macroscópico e histológico das gônadas. A composição e a estratificação de ácidos graxos (AG) foi estudada a partir de amostras da região médio-ventral da camada de gordura de 30 indivíduos, sendo a idade destes estimada através dos grupos de camadas de crescimento dos dentes. As amostras da camada de gordura foram subdivididas em três estratos de profundidade (pele-músculo). Os lipídios de cada estrato foram extraídos utilizando-se solução (2:1) de clorofórmiometanol e os ésteres metílicos de ácidos graxos foram extraídos com solução BF3 – metanol e posteriormente analisados por cromatografia gás-líquida. A identificação de cada ácido graxo foi feita pela comparação dos tempos de retenção das amostras com o de misturas-padrão comercializadas. Os filhotes apresentaram menor espessura de camada de gordura na região dorsal em relação aos maduros e imaturos. Enquanto os machos não apresentaram diferenças entre maduros e imaturos com relação à espessura, fêmeas maduras possuíram maior espessura da camada de gordura dorsal do que as imaturas. Foi detectada variação sazonal a partir da espessura da camada de gordura apenas na região ventral, sendo que as menores espessuras foram registradas no outono e as maiores no inverno. A variação interanual foi evidenciada na espessura dorsal da camada, sendo que os indivíduos capturados em 2002 apresentaram melhor condição corporal do que os indivíduos capturados em 2000 e 2001, o que possivelmente foi resultante de mudanças nas condições ambientais e na disponibilidade de presas. Um total de 27 ácidos graxos foram identificados, sendo que o 16:1n-7 e o 18:1n-9 estiveram presentes em maiores concentrações (em média 37,14% e 19,70%, respectivamente). A maioria dos AG apresentou gradiente contínuo através dos estratos, aumentando ou diminuindo de concentração do sentido externo (adjacente à pele) para o interno (adjacente ao músculo). Os AG saturados e monoinsaturados de cadeias mais curtas (12:0, 18:0, 14:1n-5 e 15:1) apresentaram os maiores graus de estratificação, aumentando de concentração no sentido do estrato externo. Já os AG poliinsaturados (PUFAs) 20:3, 20:5n-3, 22:6n-3, 20:4n-6 e 22:2 e o monoenóico 24:1n-9 apresentaram maior estratificação no sentido do estrato interno. A composição e a estratificação dos AG também foram diferentes entre as classes etárias e entre os sexos. O total de PUFAs no estrato interno aumentou com a idade e esta relação foi mais forte em machos. O total de AG saturados presentes no estrato externo diminuiu com a idade, sendo esta relação mais forte em fêmeas. Não foram encontradas correlações entre a idade e a razão de omega-3/ omega-6 para os estratos externo ou interno. Entre os adultos, os machos apresentaram maior grau de estratificação do que fêmeas. O presente estudo mostra a possibilidade de utilizar-se a espessura da camada de gordura na região dorsal como um indicador da condição corporal em toninhas e evidencia variabilidade na composição de AG dos indivíduos, dando aporte para futuras investigações sobre análises de dieta ou diferenciação de estoques populacionais nesta espécie através da composição de AG. / In order to investigate the usefullness of blubber thickness to estimate the body fat condition in Pontoporia blainvillei, axillary girth measurements were taken from dorsal, ventral and lateral regions, between the pectoral flipper and the dorsal fin. Blubber measurements were obtained for 116 franciscana dolphins, accidentally caught by the coastal artisanal fishery from Rio Grande (32º 05’S e 52º 08’W), between 1999 e 2003. Sexual maturity was determined from macroscopic and histological analysis of gonads. Dorsal blubber thickness (DBT) had the highest variation among the 3 measurements taken, and was considered the best measurement assess body fat condition in this species. DBT was lowest for pups and highest for mature females. Immature and mature males did not differ in DBT measurements. Dorsal blubber thickness also exhibited inter-annual variation such that 2002 individuals had thicker layers and thus better body condition that those accidentally caught in 2000 and 2001. Ventral blubber thickness (VBT) did not vary as much as DBT but seemed to be affected by seasonality. VBT was lowest in the fall and highest in the winter. Interannual variation in blubber thickness may be the result of changing environment conditions and/or prey composition, condition and availability. This study showed the potential use of blubber thickness as a proxy to estimate body fat condition in franciscana dolphins. Additionally, the fatty acid composition and stratrification of the blubber layer (skin-muscle) at the middle-ventral region was studied in 30 franciscanas. The lipids were extracted using chloroform-methanol and fatty acids methyl esters were obtained using BF3-methanol. Analyses were performed by gas-liquid chromatography. Fatty acids were identified by comparison of the retention time against commercial standards. Age determination estimated by counting GLGs (Growth Layer Groups) from teeth. Twenty-seven fatty acids were quantified (27/37), of which 16:1n-7 (37,14%) and 18:1n-9 (19,70%) exhibited the highest concentrations. Stratification of fatty acid concentration across the blubber layer was found where a continuous gradient of FA concentrations was evident either increasing or decreasing from the inner layer towards the skin. The shorter-chain saturated and monounsaturated fatty acids (12:0, 18:0, 15:1 and 14:1n-5) exhibited the highest relative amounts in the outer layer whereas polyunsaturated fatty acids (PUFA) 20:3, 20:5n-3, 22:6n-3, 20:4n-6 and 22:2 and the monounsaturated fatty acid 24:1n-9 exhibited the highest relative amounts in the inner blubber layer. The array of fatty acids identified differed among age categories and between females and males. Total PUFA in the inner layer increased with the age and this relationship was stronger for male franciscanas. On the other hand, total saturated fatty acids found in the outer layer decreased with the age an this relationship was stronger for females. There was no correlation between the ratio omega-3/ omega-6 and the age of the individuals for either the outer or inner blubber layer. The strongest degree of stratification was exhibited by adult males. This study describes for the first time the existence of stratification and the fatty acid composition of the blubber layer of franciscana dolphins from FMA IIIs.

Orientador: Neura Bragagnolo / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-16T15:02:39Z (GMT). No. of bitstreams: 1 Figueiredo_BrunoChaconde_M.pdf: 523068 bytes, checksum: 116bbd88f3092143de0acf0de6a6505a (MD5) Previous issue date: 2010 / Resumo: A carne suína é a carne mais consumida em todo o mundo e seu consumo continua crescendo. A carne suína possui maior proporção de ácidos graxos poliinsaturados presentes tanto no tecido muscular como no adiposo se comparado à carne bovina e ovina. Considerando a importância de disponibilizar produtos derivados de carne suína com elevada qualidade organoléptica e nutricional o presente trabalho avaliou o efeito da adição do urucum e eritorbato de sódio sobre a oxidação lipídica em carne suína. Para tanto, a carne suína foi moída e dividida em quatro partes. Uma parte foi considerada controle sem adição de antioxidantes e as outras 3 foram adicionados de 0,05% de urucum, 0,1% de eritorbato de sódio e 0,05% de urucum + 0,1% de eritorbato de sódio. De cada parte foram moldados hambúrgueres que foram embalados em filme de polietileno de baixa densidade e estocados em freezer a -18 °C por 120 dias. Nos tem pos zero, 30, 60, 90 e 120 dias de armazenamento os hambúrgueres foram grelhados a 165 °C por aproximadamente 4 minutos de cada lado ou até que a temperatura interna atingisse 70º C. Para verificar a oxidação lipídica, foram realizadas as determinações de substâncias reativas com ácido tiobarbitúrico (TBARS), óxidos de colesterol e composição de ácidos graxos. Simultaneamente, foi avaliada a estabilidade da bixina nas amostras durante o tempo de estocagem. As avaliações de lipídios totais e composição de ácidos graxos foram realizadas após o preparo e ao término dos 120 dias de estocagem. A quantificação de bixina foi realizada nos tempos 0, 15, 30, 45, 60, 75, 90 e 120 dias do armazenamento a -18º C apenas para as amostras que foram grelhadas. As amostras contendo urucum, eritorbato de sódio e urucum + eritorbato de sódio apresentaram baixos valores de TBARS ao longo do armazenamento, sendo significativamente menores que a amostra controle. Os teores de lipídios totais foram maiores nas amostras grelhadas comparado às amostras cruas devido à perda de umidade. Dentre os óxidos de colesterol que podem ser determinados pelo método que foi desenvolvido e validado, foram identificados apenas 5 óxidos de colesterol: 7- cetocolesterol, a-epoxicolesterol, ß-epoxicolesterol, 7a-hidroxicolesterol e7ß- hidroxicolesterol. Destes, apenas o 7-cetocolesterol e o 7a-hidroxicolesterol foram quantificados nas amostras controle cru e grelhada durante a estocagem, por causa que os demais estavam abaixo do limite de detecção. Os ácidos graxos predominantes foram: ácido oleico, ácido palmítico, ácido linoleico, ácido esteárico, ácido palmitoleico, os quais representam cerca de 97% do total de ácidos graxos identificados. O tratamento térmico promoveu diminuição nos teores de ácidos graxos mono-insaturados e poli-insaturados. Houve perda significativa de ácidos graxos poli-insaturados durante o armazenamento para todos os tratamentos estudados. A maior porcentagem de perda foi observada para as amostras controle e com urucum, seguidas das amostras contendo eritorbato de sódio e eritorbato de sódio + urucum. Os resultados obtidos para óxidos de colesterol, TBARS e alteração na composição de ácidos graxos confirmam o efeito antioxidante do eritorbato de sódio na carne suína / Abstract: This study evaluated the effect of adding annatto and sodium erythorbate on lipid oxidation on pork meat. For this, pork loin was grounded and divided into four portions. One portion served as control without addition of antioxidants and the other three were added 0.05% annatto, 0.1% sodium erythorbate and 0.05% annatto + 0.1% sodium erythorbate. From each portion, patties were molded and packed in films of low density polyethylene and stored at -18 °C for 120 days. At zero, 30, 60, 90 and 120 days of storage, the patties were grilled at 165 °C for approximately 4 minutes each side. Measurement of thiobarbituric acid reactive substances (TBARS), the determination of cholesterol oxides and fatty acid composition were performed to verify the oxidation. Simultaneously, the stability of bixin was evaluated during storage. Assessments of total lipids and fatty acids composition were carried out at day zero and after 120 days of storage. Bixin quantification was carried out at 0, 15, 30, 45, 60, 75, 90 and 120 days of storage at ¿18 °C only in grilled meat. The samples contain ing annatto, sodium erythorbate and annatto + sodium erythorbate showed low TBARS values during storage, being significantly lower content than the control sample during the 120 days. The total lipids content was higher in the grilled than in the raw samples due to moisture loss. Five cholesterol oxides were identified: 7-ketocholesterol, a-epoxycholesterol, ß-epoxycholesterol, a-hidroxycholesterol, ß-hidroxycholesterol. Only 7-ketocholesterol and 7a-hydroxycholesterol were quantified in control samples and increased with storage time and thermal treatment. The predominant fatty acids were 18:1n-9, 16:0, 18:2n-6, 18:0 and 16:1n-7, representing about 97% of the total fatty acids identified. The thermal treatment resulted in a significant decrease in the level of monounsaturated fatty acid and polyunsaturated fatty acid. There was significant loss of polyunsaturated fatty acid during storage for all treatments. The highest percentage of loss was observed for the control and with annatto samples, followed by samples containing sodium erythorbate and sodium erythorbate + annatto. The results obtained for oxides of cholesterol, TBARS and changes in fatty acid composition confirm the antioxidant effect of sodium erythorbate in pork meat / Mestrado / Mestre em Ciência de Alimentos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Devido à necessidade de ampliação de oferta de energia, existe uma crescente busca por novas matérias primas como fontes de energia renovável. Os óleos vegetais, as gorduras animais, óleos de cozinha recuperado e resíduos da produção pesqueira estão sendo avaliados. O presente trabalho teve como objetivo avaliar, através de diferentes métodos de extração, o rendimento do óleo de diversas partes do tambaqui (Colossoma macropomum), inclusive de seus resíduos, determinar a composição em ácidos graxos dos óleos obtidos e produzir biodiesel aproveitando os resíduos deste peixe. Neste trabalho avaliou-se métodos de extração de óleo à frio, com material fresco utilizando o método de Folch e extração com hexano; extração à frio, com material desidratado utilizando a metodologia modificada de Duarte e por fim a extração convencional por Soxhlet. Os óleos obtidos foram inicialmente analisados por cromatografia em camada delgada (CCD) e em seguida convertidos a seus respectivos ésteres metílicos de ácidos graxos. Extraiu-se também óleo das vísceras de tambaqui, através de aquecimento em estufa à 60C. O óleo usado na produção de biodiesel foi submetido a análises físico-químicas, em seguida esterificado pelo método de Fischer com metanol, para redução da acidez, e depois submetido à transesterificação alcalina. A composição em ácidos graxos, dos óleos obtidos e do biodiesel, foi determinada através da cromatografia à gás utilizando detector de ionização por chama (CG-DIC). As propriedades do biodiesel foram determinadas de acordo com as orientações da Agência Nacional de Petróleo, Biocombustíveis e Gás Natural (ANP) através da resolução de N 7 de 2008. De acordo com os resultados obtidos, o método de extração de óleo que apresentou o melhor rendimento foi a metodologia modificada de Duarte (12,31%) enquanto que o método de Folch e a extração com hexano apresentaram rendimentos inferiores à 2%. Através da extração por Soxhlet, usando amostras diversificadas do tambaqui (filé, cabeça e mistura dos resíduos), obteve-se rendimentos de 42,48%, 42,87% e 41,87%, respectivamente. Das vísceras de tambaqui, através do aquecimento em estufa, obteve-se rendimento de 46,78% de óleo. Os resultados físico-químicos indicaram acidez elevada para o óleo da mistura dos resíduos (1,62%) em relação ao óleo das vísceras (0,49%). O índice de saponificação para o óleo das vísceras foi de 163,86 mg de KOH/g, inferior ao encontrado na literatura para o óleo de peixe (189-193). Os resultados cromatográficos apresentaram diferenças tanto na composição química dos óleos e do biodiesel, quanto na proporção de seus constituintes. Os ácidos graxos majoritários determinados nas amostras foram os ácidos oléico (C18:1 ω-9) e palmítico (C16:0). O biodiesel apresentou aspecto, massa especifica, viscosidade cinemática dentro dos limites determinado pela ANP, sendo que o ponto de fulgor determinado foi bem acima do mínimo recomendado, um indicativo que o biocombustível produzido apresenta baixo risco de inflamabilidade, no entanto, o índice de acidez e a estabilidade oxidativa encontraram-se fora dos parâmetros pré-estabelecidos. Portanto, o óleo das vísceras de tambaqui mostra-se promissor para a produção de biodiesel, porém existe a necessidade de ampliar-se o estudo. / Due to the need to expand the energy supply, there is an increasing search for renewable energy. Vegetable oils, animal fats, recovered cooking oils and wastes from fish production are being appraised. The present work aimed evaluate, by different extraction methods, the yield of oil from different parts from the Tambaqui (Colossoma macropomum), including its wastes, determine the fatty acid composition of oils obtained and produce biodiesel taking advantage of this fish wastes. In this work we evaluate methods of oils in cold extraction, with fresh material using the Folch method and extraction with hexane; Cold extraction, using dehydrated material utilizing the Duarte modified methodology and finally the conventional Soxhlet extraction. The oils obtained were initially analyzed by thin layer chromatography (TLC) and immediately converted to the respective methyl esters of fatty acid. It was also extract oils from the Tambaqui offal, by heating in a stove at 60 C. The oil used in biodiesel production was submitted to physicochemical analysis, immediately esterified by the Fischer method using methanol, to reduce its acidity, and immediately submitted to alkaline transesterification. The fatty acid composition, from de oils obtained and from biodiesel, was determined by gas chromatography utilizing flame ionization detector (GC-FID). The biodiesel properties were determined according to instructions from the Brazilian National Agency of Petroleum, Natural Gas and Biofuels (ANP) by the resolution N 7, 2008. According to the results obtained, the oil extraction method that presented the best yield was the Duarte modified methodology (12.31%) while the Folch method and the extraction with hexane presented yield of less than 2%. By Sokhlet extraction, using diverse samples from Tambaqui (fillet, head and wastes mixture), it was obtained a yield of 42.48%, 42.87%, 41.87%, respectively. From the Tambaqui offal, by the heating in a stove, it was obtained a yield of 46.78% of oil. The physicochemical results indicated hight acidity for the wastes mixture oils (1.62%) in relation to offal oil (0.49%). The saponification value for offal oil was 163.86 mg of KOH/g lower than that found in the literature for fish oil (189-193). The chromatography results present differences both in biodiesel oils chemical composition, as in this constituents proportion. The major fatty acid determined in the samples were oleic (C18:1 ω-9) and palmitic (C16:0). The biodiesel presented aspect, bulk density, kinematic viscosity within the limits set by the ANP, being that the determined flash point was well above the recommend minimum, an indication that biofuel produced presents a low risk of flammability, however the acid value and the oxidative stability found themselves out of the pre-established parameters. Therefore, the Tambaqui offal oil shows promise for biodiesel production, although there is a need to expand the study.

No description available.

<p>Cilj istraživanja bio je da se utvrdi u kojoj meri dodavanje lanenog ulja u peletirane krmne<br />smje&scaron;e i ishrana tovnog &scaron;arana tako obogaćenom hranom utječe na količinu masti i<br />kompoziciju masnih kiselina u mesu ribe. Krmne smje&scaron;e u svim grupama istraživanja su bile<br />istog sirovinskog sastava, osim dodatka lanenog ulja koje se menjalo (2,0; 3,0; 4,0; 5,0% i 6%<br />u drugom ogledu) i masti (Magnapac) koja je smanjivana za istu postotnu vrednost dodatkom<br />lanenog ulja. Većim delom istraživanog razdoblja fizičko-hemijski parametri vode su u svim<br />ekspermentalnim ribnjacima varirali u pogodnim vrednostima za uzgoj toplovodnih riba. Udio<br />C18:1 cis-9 statistički je značajno najniži u kontrolnoj grupi i iznosi 35,43%. Povećanjem<br />vrednosti lanenog ulja povećava se i udio C18:1 cis-9. Statistički najvi&scaron;a vrednost C20:0 je kod<br />uzoraka hranjenih s dodatkom 5% lanenog ulja. Najniža vrednost C20:3 &omega;-3 je u kontrolnoj<br />grupi i iznosi 0,22% a značajno najvi&scaron;a u grupi koja se hrani s dodatkom 5% lanenog ulja. S<br />obzirom na dodatak lanenog ulja u hrani, nema značajnih razlika kod ukupnih zasićenih,<br />mononezasićenih, polinezasićenih i omega-6 masnih kiselina. Najveći udio &omega;-3 masnih<br />kiselina utvrđen je u uzorcima &scaron;arana kojima je u hranu dodano 5% lanenog ulja (5,41%) U<br />drugom ogledu utvrđena je opravdanost upotrebe lanenog ulja u hrani za ribe u odnosu na<br />efekte koji su dobijeni u mesu. Omjer &omega;-3/&omega;-6 masnih kiselina značajno se povećao u grupama<br />kojima je u hranu dodat veći dio lanenog ulja (0,21 u kontrolnoj grupi do 0,30% u grupi s<br />dodatkom 5% lanenog ulja). Vrednostiholesterola se nisu značajno menjale dodavanjem<br />lanenog ulja u ishrani &scaron;arana.</p> / <p>The aim of this study was to determine to what extent adding flaxseed oil to pellet diet and<br />fattening carp so enriched food affects the amount of fat and the composition of fatty acids in<br />fish meat. Feed mixtures in all the studied groups were the same composition, except for the<br />addition of linseed oil to be changed (2.0; 3.0; 4.0; 5.0% and 6%) and fat (Magnapac), which<br />was reduced by the same percentage value addition linseed oil. During substantial period of<br />research physico-chemical parameters of water in all experimental ponds ranged in values<br />suitable for the cultivation of warm-water fish. Share C18:1 cis-9 was statistically significantly<br />lowest in the control group and amounted 35.43%. By increasing the value of flaxseed oil<br />increases the proportion of C18:1 cis-9. Statistical highest value of C20:0 in the samples fed<br />with the addition of 5% linseed oil. The lowest value of C20:3 &omega;-3 in the control group is<br />0.22% and significantly highest in the group that feeds supplemented with 5% linseed oil. Due<br />to the addition of linseed oil in the food, there is no significant difference in total saturated,<br />monounsaturated, polyunsaturated omega-6 fatty acids. The largest proportion of &omega;-3 fatty<br />acids found in samples of carp which was in food supplemented with 5% linseed oil (5.41%).<br />The experimental results of the second experiment show the usefulleness of using of linseed oil<br />in fish food regearging the meat quality. The ratio &omega;-3/&omega;-6 fatty acid increased significantly in<br />the group that is added to food in a higher proportion of linseed oil (0.21 in the control group<br />to 0.30% in the group with addition of 5% linseed oil). The value of cholesterol was not<br />significantly changed by adding linseed oil to the diet of carp.<br />Accepted on Senate on:<br />AS</p>

No description available.

The objectives of the present study were to: 1) describe the gross chemical milk composition of the New Zealand sea lion (NZSLs), Phocarctos hookeri, in early lactation; 2) validate an analytical method for sea lion milk composition; 3) investigate a series of temporal, individual and dietary factors that influence the milk composition of the NZSL and; 4) investigate the temporal and spatial differences in the fatty acids signatures of sea lion milk. A comprehensive literature review revealed that data on milk composition in otariid species is either missing or limited, that to be able to fully describe their milk composition extensive sampling was required and that the temporal, maternal and offspring factors that influence milk composition in pinnipeds are poorly understood. The review identified that considerable work has been conducted to infer diet via the application of fatty acids signature analysis of milk and blubber. There are many factors (i.e. metabolism, de novo synthesis and endogenous sources) that contribute to the differences in fatty acid composition between the diet and milk or blubber. Milk samples from NZSL were used to test whether a new method would give similar results as the standard methods of milk analysis. Agreement between analytical methods for milk components was assessed using different measures of statistical fitness and the results indicated that the new method was comparable to the standard methods and applicable to the milk of sea lions, pinnipeds and to ecological studies of lactation. Milk from NZSLs was collected over a period of seven years (1997, 1999 to 2003, and 2005) in early lactation to describe the composition of milk of NZSL and to test for differences between years. The results indicated that: i) the milk protein concentration was comparable to other species of pinnipeds; ii) the milk fat concentration and the milk energy content of NZSL is the lowest reported for otariids in early lactation; however iii) the milk fat concentration was significantly different between years. These results suggested that the milk composition of NZSLs was influenced by annual changes in the environment; however, there may be other unidentified factors. Month, maternal body condition, age, body weight and length, offspring sex and age, and attendance pattern were compared with milk components. The results identified that month, maternal body condition and age significantly affected milk fat concentration. These results and the fact that maternal body condition varied significantly between years and mothers nursing male pups had lower body condition and produced milk lower in energy content suggested that local food resources along with other unidentified factors have an effect on the reproductive success of NZSLs. To test whether the fatty acid signature analysis (FASA) of lipid rich tissues (milk, blubber and serum) of otariids could be used to infer diet a mixture of vegetable oil (with distinctive fatty acid signature) was fed to 24 lactating NZSL and tissue samples were collected at different time intervals. Significant increases in the concentration of specific fatty acids in serum and milk were observed with peaks within 12hrs and 24hrs respectively of ingestion. Concentrations in milk remained elevated for up to 72hrs and there were differential rates of incorporation into milk. These findings confirm the potential of FASA to infer the composition of the diet. The variation in milk fatty acid signatures from lactating NZSL from four years (1997, 2003, 2004 and 2005) of sampling were measured in order to test whether differences occurred between years. Fatty acids signatures from five potential prey species including the commercially important arrow squid were incorporated into the analysis to associate the changes in milk fatty acids with a shift in prey choice. The results indicated that milk fatty acid signatures were different in 1997 and 2003; however, it was not possible to relate these differences to the five prey species. The variability in the annual arrow squid catch data suggested that local food resources around the Auckland Islands may also be variable. In conclusion, the milk produced by the NZSL has the lowest concentration of fat and energy in early lactation reported for any otariid species. The main factors that contributed to changes in milk quality were stage of lactation, year and maternal body condition. The yearly variation in the quality of milk appears to be a result of their lactation strategy or to variable local food conditions that also affect maternal body condition. Therefore monitoring the annual milk quality may be a means to monitor the health of a pinniped population and potential management tool for pinniped species. This thesis has shown that annual changes in the diet of NZSL can be assessed with milk fatty acid signatures.

A ingestão de ácidos graxos trans tem sido consistentemente mostrada ter efeitos adversos nos lipídeos sanguíneos, principalmente na razão LDL:HDL colesterol, que é um forte marcador de risco cardiovascular. De acordo com a Resolução RDC (Resolução da Diretoria Colegiada) de número 360 da ANVISA, de 23 de dezembro de 2003 da ANVISA, (Agência Nacional de Vigilância Sanitária), após 1 de agosto de 2006 as indústrias de alimentos devem declarar o conteúdo de ácidos graxos trans por porção do produto. O objetivo deste trabalho foi analisar a composição de ácidos graxos trans em margarinas e cremes vegetais após a nova legislação. As margarinas e cremes vegetais foram adquiridos na cidade de São Paulo, perfazendo um total de 40 amostras, 17 margarinas cremosas, 8 margarinas light, 1 margarina culinária cremosa, 2 margarinas culinária duras, 1 margarina culinária líquida, 2 alimentos a base de margarina, 8 cremes vegetais e 1 creme vegetal light foram analisados. Os lipídeos foram extraídos por hidrólise ácida, derivatizados com BF3 e em seguida analisados em cromatógrafo gasoso, equipado com coluna capilar SP- 2560 de 100 m a 180C. Os teores de trans totais das margarinas interesterificadas sofreram aumento significativo no período compreendido entre os anos 2000 a 2006, variando de 0 2,17% e 0,71 2,32% respectivamente. Nas margarinas hidrogenadas também foi observado aumento de 11,56 20,55% para 12,63 26,00% em 2006. As margarinas culinárias duras foram o tipo de margarina que apresentou concentrações elevadas de trans, variando de 19,38 a 30,35%. A margarina culinária cremosa e a margarina culinária líquida continham baixos teores de trans, 1,62 e 3,32% respectivamente. Os cremes vegetais interesterificados não sofreram mudança significativa, passando de 0 1,70% para 0 1,66%. No creme vegetal hidrogenado ocorreu redução acentuada dos teores médios de trans totais de 20,55 para 12,63%. A mudança na legislação não foi suficiente para reduzir totalmente os teores de ácidos graxos trans nas margarinas e cremes vegetais. Apesar disto, foi observado um aumento da disponibilidade de margarinas e cremes vegetais zero trans, que são aqueles que contém teores &#8804; 0,2 g/porção de 10 g. / Intake of trans fatty acids (TFA) has been consistently shown to have adverse effects on blood lipids, most notably on the LDL:HDL cholesterol ratio, which is a strong marker of cardiovascular risk. According to RDC (Resolução de Diretoria Colegiada) resolution number 360 of the ANVISA (Agência Nacional de Vigilância Sanitária National Agency for Sanitary Vigilance), after August 1, 2006, food industries must declare the trans fatty acid (TFA) content per product serving. The objective of this work was to analyzer the composition of trans fatty acid in margarines and fat spreads after the new legislation. The margarines and fat spread were obtained in the city of São Paulo, making a total of 40 samples, seventeen tub margarines, eight light tub margarines, one culinary tub margarine, two culinary hard margarines, one culinary liquid margarine, two margarine-based foods, eight fat spreads and one light fat spread were analyzed. The lipids were extracted by acid hydrolysis, derivatizados with BF3 and then analyzed by gas chromatograph, equipped with capillary column SP-2560 of 100 m a 180 C. The total TFA content in interesterified margarines significantly increased between 2000 and 2006, rising from 02.17% to 0.712.32%. For hydrogenated margarines, an increase was also observed, from 11.5620.55% to 12.6326.00% by 2006. The culinary hard margarines were the type of margarine that had high concentrations of trans, ranging from 19.38 to 30.35%. Culinary tub margarine and culinary liquid margarine contained low levels of trans, 1.62 and 3.32% respectively. Interesterified fat spreads did not significantly change, from 0 1.70% to 01.66%. In hydrogenated fat spreads, a sharp reduction was seen, with average levels of total trans fats falling from 20.55% to 12.63%. Changes in the legislative regulation were not sufficient to significantly reduce the levels of TFA in margarines and fat spreads. Nevertheless, an increased availability of zero trans fat margarines and fat spreads on the market was observed (levels &#8804; 0.2 g per 10 g serving).

There is growing public concern about the high proportion of saturated fatty acids in milk fat; however, feed intake, energy partitioning toward milk synthesis, and milk fat concentrations can decrease when cows are fed high concentrations of unsaturated lipids. The objective of this study was to identify the optimal rate for feeding OmegaBoostTM (a flaxseed supplement that was processed using a proprietary technique by Double Pass LLC, Tualatin, OR) to dairy cows. The central hypothesis was that supplementation with OmegaBoost will decrease the proportion of saturated fatty acids in milk fat in a dose dependent manner. Using a latin-square design, 10 Holstein cows in mid to late lactation were fed for two-week periods 0, 2, 4, or 6 lbs/d of OmegaBoost or 4lbs/d ground flax as top dressing to their total mixed ration. Feed intake, body weight, activity and resting time, milk production and milk composition were measured daily. At the end of each two-week period, milk and serum samples were taken and analyzed for fatty acid composition using gas chromatography. In addition, fresh Mozzarella cheese and butter was manufactured and tested to determine the fatty acid composition and the effects of flaxseed supplementation on texture. Feeding OmegaBoost at 2, 4, and 6 lbs/d linearly decreased the proportion of saturated fatty acids in milk by 6, 15, and 18%, respectively, and linearly increased the proportion of mono-unsaturated fatty acids (14, 32, and 35%), poly-unsaturated fatty acids (16, 49, and 82%), and α-linolenic acid (26, 52, and 70%). Similar changes in fatty acid composition were observed in butter and cheese samples, resulting in butter that was less hard and adhesive at refrigeration temperature in response to feeding cows increasing concentrations of OmegaBoost. Feed intake, body weight, serum metabolite concentrations, milk production and composition, and butter and cheese yield were not significantly affected by feeding processed flaxseed. Therefore, feeding 4 or 6 lbs/d of OmegaBoost to dairy cows is effective in improving the nutritional and textural profile of dairy products without negatively affecting feed intake, milk production, or weight gain. / Graduation date: 2012