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Journal articles on the topic 'Fat composition'

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Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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1

McCarty, M. F. "Dietary fat and body composition." American Journal of Clinical Nutrition 68, no. 5 (November 1, 1998): 1144–47. http://dx.doi.org/10.1093/ajcn/68.5.1144.

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2

Jensen, Robert G., Ann M. Ferris, and Carol J. Lammi-Keefe. "The Composition of Milk Fat." Journal of Dairy Science 74, no. 9 (September 1991): 3228–43. http://dx.doi.org/10.3168/jds.s0022-0302(91)78509-3.

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3

Lepilkina, О. V., V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, and E. S. Danilova. "IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE." Food systems 3, no. 2 (July 14, 2020): 29–34. http://dx.doi.org/10.21323/2618-9771-2020-3-2-29-34.

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The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition.
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4

Palmquist, D. L., and F. L. Schanbacher. "Dietary fat composition influences fatty acid composition of milk fat globule membrane in lactating cows." Lipids 26, no. 9 (September 1991): 718–22. http://dx.doi.org/10.1007/bf02535620.

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5

Matveeva, T. A., and I. Y. Reznichenko. "ANALYSIS OF FAT-ACID COMPOSITION PHYTOSTEROL, MASS FAT IN BUTTER." Cheesemaking and buttermaking, no. 6 (2021): 47–49. http://dx.doi.org/10.31515/2073-4018-2021-6-47-49.

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6

Ricketts, CD. "Fat preferences, dietary fat intake and body composition in children." European Journal of Clinical Nutrition 51, no. 11 (November 1997): 778–81. http://dx.doi.org/10.1038/sj.ejcn.1600487.

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7

Dugan, M. E. R., V. Salazar, D. C. Rolland, P. Vahmani, J. L. Aalhus, Ó. López-Campos, N. Prieto, and M. Juárez. "Retail lamb fat composition in western Canada." Canadian Journal of Animal Science 99, no. 4 (December 1, 2019): 971–74. http://dx.doi.org/10.1139/cjas-2019-0003.

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The fatty acid composition of retail lamb backfat commonly available in Western Canada was analyzed, including 16 lambs collected from a slaughter plant in central Alberta, and backfat collected from racks and chops imported from Australia (n = 8) and New Zealand (n = 8). Lamb fat from New Zealand was the richest source of vaccenic and rumenic acids. Both New Zealand and Australian lamb were the richest source of n-3 fatty acids. North American lamb was richer in t10-18:1, but a subset had fatty acid compositions similar to New Zealand lamb.
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8

Minihane, Anne M. "Dietary fat composition and cardiovascular disease." Food Science Technology Bulletin: Functional Foods 3, no. 2 (May 22, 2006): 13–22. http://dx.doi.org/10.1616/1476-2137.14369.

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9

Softly, Billy J., An Shun Huang, John W. Finley, Matthew Petersheim, Ronald G. Yarger, Michael M. Chrysam, Robert L. Wieczorek, Michael S. Otterburn, Anne Manz, and Gareth J. Templeman. "Composition of representative SALATRIM fat preparations." Journal of Agricultural and Food Chemistry 42, no. 2 (February 1994): 461–67. http://dx.doi.org/10.1021/jf00038a041.

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10

Morris, Martha Clare, and Christine C. Tangney. "Dietary fat composition and dementia risk." Neurobiology of Aging 35 (September 2014): S59—S64. http://dx.doi.org/10.1016/j.neurobiolaging.2014.03.038.

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11

Murphy, J. J. "Milk Fat Composition and Nutritional Value." Proceedings of the British Society of Animal Science 2001 (2001): 255–57. http://dx.doi.org/10.1017/s1752756200006219.

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The perception of milk has changed over the past 25 years from one of being the ideal food to one of being detrimental nutritionally, mainly due to the fatty acid composition of its fat component. Now however, it has been discovered that milk contains a number of compounds, which may have positive nutritional benefits. It also appears that the association between saturated fatty acids in milk and effects on cholesterol may have been an oversimplification. It is accepted that the hypercholesterolaemic saturated fatty acids in milk fat are confined to lauric (C12:0), myristic (C14:0) and palmitic acid (C16:0) with the shorter chain saturated fatty acids and stearic acid having no cholesterol raising effect. Indeed bovine milk fat contains two fatty acids which may have important beneficial effects on human health, namely conjugated linoleic acid (cis- 9, trans- 11 linoleic acids – C18:2, CLA) and butyric acid (C4:0). Also monounsaturated fatty acids have been shown to be beneficial in altering the proportions of LDL and HDL cholesterol and it is possible to increase the concentration in milk of the principal monounsaturated fatty acid, oleic acid (C18:1), by optimising the diet of the cow. This paper will discuss nutritional strategies to optimise milk fat composition with particular reference to work from my own Research Centre in relation to oleic acid and CLA.
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12

Bredella, Miriam A., Pouneh K. Fazeli, Scott M. Daley, Karen K. Miller, Clifford J. Rosen, Anne Klibanski, and Martin Torriani. "Marrow fat composition in anorexia nervosa." Bone 66 (September 2014): 199–204. http://dx.doi.org/10.1016/j.bone.2014.06.014.

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13

Doucet, E., N. Alméras, MD White, J.-P. Després, C. Bouchard, and A. Tremblay. "Dietary fat composition and human adiposity." European Journal of Clinical Nutrition 52, no. 1 (January 1998): 2–6. http://dx.doi.org/10.1038/sj.ejcn.1600500.

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14

Vuković, Marko, Dane Subošić, Marina Đorđević-Nikić, and Milivoj Dopsaj. "Body composition in Serbian police officers." Nauka bezbednost policija, no. 00 (2022): 4. http://dx.doi.org/10.5937/nabepo27-36056.

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Background. Police work belongs to the category of exceptionally responsible and psychologically , socially and physically strenuous and stressful professions. Occupational pressures can lead to a significant negative change in the level of nutrition, thus affecting body structure. Therefore, the goal of this paper was to analyze body composition in Serbian police personnel as related to their professional duties. Methods. 689 healthy male participants took part in this research, a control group of 412 civilians, and a group consisting of 277 male members of the Ministry of Interior of the Republic of Serbia, divided into 4 subgroups: Uniformed Police Administration (Directorate) (N = 38), Police Brigade (N = 127), Gendarmerie (N = 59) and Special Anti-Terrorist Unit (N = 53). The body composition measurements were realized by using multichannel segmental bioimpedance with InBody 720 apparatus. Results. Regarding different components of body fat, in comparison to the control group, police officers were found to have a higher value of BFM-body fat mass, VFA-visceral fat area, and BFI-body fat index, as well as a lower value of PFI-protein fat index. Conclusions. In view of the fact that body fat is a ballast component in good locomotion and a health risk factor in case of large or extreme surplus, we believe that this problem should be solved systematically through permanent evaluation, improved dietary habits and more regular and intensive physical activity.
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Vuković, Marko, Dane Subošić, Marina Đorđević-Nikić, and Milivoj Dopsaj. "Body composition in Serbian police officers." Nauka bezbednost policija, no. 00 (2022): 4. http://dx.doi.org/10.5937/nabepo27-36056.

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Background. Police work belongs to the category of exceptionally responsible and psychologically , socially and physically strenuous and stressful professions. Occupational pressures can lead to a significant negative change in the level of nutrition, thus affecting body structure. Therefore, the goal of this paper was to analyze body composition in Serbian police personnel as related to their professional duties. Methods. 689 healthy male participants took part in this research, a control group of 412 civilians, and a group consisting of 277 male members of the Ministry of Interior of the Republic of Serbia, divided into 4 subgroups: Uniformed Police Administration (Directorate) (N = 38), Police Brigade (N = 127), Gendarmerie (N = 59) and Special Anti-Terrorist Unit (N = 53). The body composition measurements were realized by using multichannel segmental bioimpedance with InBody 720 apparatus. Results. Regarding different components of body fat, in comparison to the control group, police officers were found to have a higher value of BFM-body fat mass, VFA-visceral fat area, and BFI-body fat index, as well as a lower value of PFI-protein fat index. Conclusions. In view of the fact that body fat is a ballast component in good locomotion and a health risk factor in case of large or extreme surplus, we believe that this problem should be solved systematically through permanent evaluation, improved dietary habits and more regular and intensive physical activity.
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16

Pećina, Mateja, Zoran Luković, Dubravko Škorput, Matej Bolčić, Krešimir Salajpal, and Danijel Karolyi. "Relationship between intramuscular fat content and fatty acid composition of pork." Journal of Central European Agriculture 19, no. 4 (2018): 840–45. http://dx.doi.org/10.5513/jcea01/19.4.2325.

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17

Lim, Heesook, Gui Ae Jeong, Gyu Seok Cho, Min Hee Lee, and Soonkyung Kim. "Changes in Fat Intake, Body Fat Composition and Intra-Abdominal Fat after Bariatric Surgery." Clinical Nutrition Research 3, no. 2 (2014): 157. http://dx.doi.org/10.7762/cnr.2014.3.2.157.

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18

Pietrzak-Fiećko, R., R. Tomczyński, A. Świstowska, Z. Borejszo, E. Kokoszko, and K. Smoczyńska. "Effect of mare’s breed on the fatty acid composition of milk fat." Czech Journal of Animal Science 54, No. 9 (September 9, 2009): 403–7. http://dx.doi.org/10.17221/1683-cjas.

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Gas chromatography and IDF Standard method (1999) were used to analyze the fatty acid composition of milk fat of mares originating from the following breeds: 10 of Wielkopolska breed, 10 Konik Polski Horses, and 9 Polish Cold-blooded Horses. Eighty-seven mare’s milk samples were collected in the years 2000–2002. Unsaturated fatty acids were shown to prevail in the milk fat of mares of Wielkopolska breed (61.32%) and of Konik Polski mares (52.58%) whereas saturated acids prevailed in the milk fat of Cold Blooded mares (54.95%). The study revealed that the fatty acid composition of the investigated groups of mares was breed-specific. Of course, the impact of other uncontrolled factors such as nutrition is not excluded, either.
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19

Pešek, M., J. Špička, and E. Samková. "Comparison of fatty acid composition in milk fat of Czech Pied cattle andHolsteincattle." Czech Journal of Animal Science 50, No. 3 (December 6, 2011): 122–28. http://dx.doi.org/10.17221/4005-cjas.

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In May 2003 differences in milk fat composition in two main dairy breeds in the Czech Republic, Czech Pied cattle and Holstein cattle, were studied in two uniform groups, each containing eight cows. The groups were housed together and received the same daily diet. Fatty acids were determined in mean milk samples from the individual cows as their methyl esters using a gas chromatography procedure. The groups of the fatty acids, namely saturated (SAFA), monounsaturated (MUFA) and polyunsaturated (PUFA) ones, were examined together with the individual acids. The milk fat of Czech Pied cattle was found to contain significantly less SAFAs than the fat of Holstein cows (60.78 and 63.62% of total acids; P &lt; 0.05). Determined mean MUFA contents (27.64 and 25.76%) and total levels (34.31 and 32.11%) of all the unsaturated acids (MUFAs and PUFAs) were insignificantly elevated in the milk fat of Czech Pied cattle. The contents of the most of the individual fatty acids did not differ considerably between the breeds. In Holstein cows, significantly higher contents (P &lt; 0.05) of capric acid (C<sub>10:0</sub>) and stearic acid (C<sub>18:0</sub>) 3.30 and 4.45%, respectively, as compared with 2.69 and 2.61% for Czech Pied cows, were observed. The milk fat of Czech Pied cows had significantly higher contents of oleic acid (C<sub>18:1</sub>) 23.60% (P &lt; 0.05) and of an isomer of octadecatrienic acid (C<sub>18:3n4</sub>) 0.16% (P &lt; 0.001) as compared with 21.68 and 0.10%, respectively, in the fat ofHolstein cows. &nbsp;
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20

Sbihi, H. M., I. A. Nehdi, C. P. Tan, and S. I. Al-Resayes. "Characteristics and fatty acid composition of milk fat from Saudi Aradi goat." Grasas y Aceites 66, no. 4 (October 7, 2015): e101. http://dx.doi.org/10.3989/gya.0233151.

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21

BENYAHIA-MOSTEFAOUI, Aicha, and Myriem LAMRI-SENHADJI. "Cow's milk: Composition, nutritional, biological and cardioprotective benefits." Nutr. Santé. 2020;Vol.09. N°01:1-51. 09, no. 01 (June 30, 2020): 1–8. http://dx.doi.org/10.30952/9.1.1.

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Since several years, dairy products have been at the heart of nutritional deba-tes. High-fat dairy products can aggravate dyslipidemia and the consumption of satura-ted, and trans fats is associated with an increased cardiovascular diseases risk. In this re-gard, current dietary guidelines recommend a low fat content, and a significant reduc-tion in trans fatty acid intake. However, recent controversial epidemiological studies show that high-fat dairy products consumption may reduce diabetes, metabolic syndro-me, and the risk of cardiovascular diseases. This dairy paradox has led to a dietary guidelines re-evaluation.
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22

Turquie, D., D. Perelman, and C. B. Hollenbeck. "Relationship between Diet Composition and Visceral Fat." Journal of the American Dietetic Association 110, no. 9 (September 2010): A54. http://dx.doi.org/10.1016/j.jada.2010.06.197.

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23

De Maddalena, Chiara, Stella Vodo, Anna Petroni, and Anna Maria Aloisi. "Impact of testosterone on body fat composition." Journal of Cellular Physiology 227, no. 12 (August 23, 2012): 3744–48. http://dx.doi.org/10.1002/jcp.24096.

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24

van Aken, G. A., E. ten Grotenhuis, A. J. van Langevelde, and H. Schenk. "Composition and crystallization of milk fat fractions." Journal of the American Oil Chemists' Society 76, no. 11 (November 1999): 1323–31. http://dx.doi.org/10.1007/s11746-999-0146-8.

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25

Panico, Salvatore, and Arcangelo Iannuzzi. "Dietary fat composition and the metabolic syndrome." European Journal of Lipid Science and Technology 106, no. 1 (January 2004): 61–67. http://dx.doi.org/10.1002/ejlt.200300902.

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26

Wilczyński, Jacek, Piotr Sobolewski, Rafał Zieliński, and Magdalena Kabała. "Body Composition in Women after Radical Mastectomy." International Journal of Environmental Research and Public Health 17, no. 23 (December 2, 2020): 8991. http://dx.doi.org/10.3390/ijerph17238991.

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The aim of the study was to analyse the body composition among women after radical mastectomy. The body compositions of 30 women after radical mastectomy (study group) were compared with those of 30 healthy females (control group). The method of electrical bioimpedance was used to analyse body composition. The significant differences between the groups, unfavourable for women, following mastectomy concerned body mass (p = 0.021), BMI (p = 0.049), fat mass (%) (p = 0.007), fat mass (kg) (p = 0.005), total body water (%) (p = 0.002), left upper limb fat mass (p = 0.013) as well as right upper limb fat mass (p = 0.022). The body composition of women after radical mastectomy was significantly worse compared to the control group. The majority of subjects were overweight and had high levels of body fat. Abnormal body composition is a modifiable risk factor of breast cancer; therefore, improving lifestyle is important in the prevention and treatment of this disease. There is a need for education, dietary supervision and physical activity in women following radical mastectomy. The innovation of our study was the use of the modern bioelectrical impedance analysis (BIA) method, which does not cause ionisation and is a gold standard in the field of body composition analysis. In future research, we plan to broaden the assessment of lifestyle and the significance of diet and physical activity in the prevention and treatment of breast cancer.
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27

Hall, Kevin D. "Body fat and fat-free mass inter-relationships: Forbes's theory revisited." British Journal of Nutrition 97, no. 6 (June 2007): 1059–63. http://dx.doi.org/10.1017/s0007114507691946.

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A theoretical equation was developed by Forbes that quantifies the fat-free proportion of a weight change as a function of the initial body fat. However, Forbes's equation was strictly valid only for infinitesimal weight changes. Here, I extended Forbes's equation to account for the magnitude and direction of macroscopic body weight changes. The new equation was also re-expressed in terms of an alternative representation of body composition change defined by an energy partitioning parameter called the P-ratio. The predictions of the resulting equations compared favourably with data from human underfeeding and overfeeding experiments and accounted for previously unexplained trends in the data. The magnitude of the body weight change had a relatively weak effect on the predicted body composition changes and the results were very similar to Forbes's original equation for modest weight changes. However, for large weight changes, such as the massive weight losses found in patients following bariatric surgery, Forbes's original equation consistently underestimated the fat-free mass loss, as expected. The new equation that accounts for the magnitude of the weight loss provides better predictions of body composition changes in such patients.
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28

Frelich, J., M. Šlachta, O. Hanuš, J. Špička, and E. Samková. "Fatty acid composition of cow milk fat produced on low-input mountain farms." Czech Journal of Animal Science 54, No. 12 (December 25, 2009): 532–39. http://dx.doi.org/10.17221/226/2009-cjas.

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The fatty acid (FA) composition of bulk milk fat was examined on three mountain dairy farms in the Czech Republic. Milk samples were collected in the period of indoor grass silage feeding (November–April) and in the grazing period (May–October). In total fifty FAs were identified in the milk fat. The two-way ANOVA with factors of the farm and of the period of milk sample collection was used for the evaluation of variation in FA concentrations. Significant differences between the farms (<i>P</i> < 0.01) were found in the concentration of five FAs, which accounted for 30.40 g/100 g total FAs. Significant differences between the indoor and the grazing period (<i>P</i> < 0.01) were found in the concentration of sixteen FAs, which accounted for 63.86 g/100 g total FAs. The content of long-chain (> C16), mono- and polyunsaturated FAs in the milk fat was higher in the grazing period (49.22, 31.69 and 4.69 g/100 g total FAs) than in the indoor period (42.25, 27.55 and 4.15 g/100 g total FAs, respectively; <i>P</i> < 0.01). The proportion of conjugated linoleic acid (CLA) was also higher in the grazing period (1.09 g/100 g total FAs) than in the indoor period (0.74 g/100 g total FAs; <i>P</i> < 0.01). The medium-chain (C12–C16) and the saturated FAs were more abundant in the milk fat in the indoor period (48.91 and 67.16 g/100 g total FAs) than in the grazing period (41.31 and 62.16 g/100 g total FAs; <i>P</i> < 0.001 and <i>P</i> < 0.01; respectively). These results indicated a positive influence of seasonal grazing on the FA profile of cow milk fat as regards its potential health effects in consumers.
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29

Jurdana, Mihaela, Ana Tomažič, and Boštjan Žvanut. "Fat mass to fat- free mass ratio and body composition in participants with chronic leg problems." Annales Kinesiologiae 13, no. 1 (December 30, 2022): 35–45. http://dx.doi.org/10.35469/ak.2022.344.

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Background & aim: Low fat-free mass (FFM) or high fat mass (FM) in older adults are abnormal body composition phenotypes associated with morbidity. The dual burden of excessive FM and low FFM may lead to a higher risk of cardiovascular and other diseases and disability and lower physical performance compared with individuals with normal body composition or low FFM or high FM alone. Both conditions lead to poorer health and can be identified by a high FM/FFM ratio. Because few studies have examined the effects of abnormal body composition using the FM/FFM ratio, the aim of this study is to determine the FM/FFM values by gender in patients with knee and hip pathologies and compare them with body composition parameters. This condition is important when surgery is required because abnormal body composition leads to an increase in infections and other postoperative complications. Methods: A total of 93 participants aged 64.71 ± 7.71 years in women and 65.9 ± 9.9 years in men with a body mass index (BMI) ≥25 kg/m2 were recruited from the Valdoltra Orthopaedic Hospital (Ankaran, Slovenia). The waist circumference (WC) and anthropometric data (BMI), as well as body composition data (FM, FFM, % of body water, estimated by bioelectrical impedance - BIA) were measured. In addition, the body composition phenotypes (FM/FFM ratio) were calculated. Results: The FM/FFM index was higher in females. The female group with FM/FFM (0.68) and those with a higher FM/FFM (0.92) correlated positively with WC. Male participants were excluded for further analysis because only two males had FM/FFM > 0.80. The FM/FFM of the remaining male participants was 0.53 ± 0.09. Conclusions: FM/FFM provide information on patient body composition and identify individuals at risk of body composition abnormalities in women only.
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30

Borga, Magnus, Janne West, Jimmy D. Bell, Nicholas C. Harvey, Thobias Romu, Steven B. Heymsfield, and Olof Dahlqvist Leinhard. "Advanced body composition assessment: from body mass index to body composition profiling." Journal of Investigative Medicine 66, no. 5 (March 25, 2018): 1.10–9. http://dx.doi.org/10.1136/jim-2018-000722.

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This paper gives a brief overview of common non-invasive techniques for body composition analysis and a more in-depth review of a body composition assessment method based on fat-referenced quantitative MRI. Earlier published studies of this method are summarized, and a previously unpublished validation study, based on 4753 subjects from the UK Biobank imaging cohort, comparing the quantitative MRI method with dual-energy X-ray absorptiometry (DXA) is presented. For whole-body measurements of adipose tissue (AT) or fat and lean tissue (LT), DXA and quantitative MRIs show excellent agreement with linear correlation of 0.99 and 0.97, and coefficient of variation (CV) of 4.5 and 4.6 per cent for fat (computed from AT) and LT, respectively, but the agreement was found significantly lower for visceral adipose tissue, with a CV of >20 per cent. The additional ability of MRI to also measure muscle volumes, muscle AT infiltration and ectopic fat, in combination with rapid scanning protocols and efficient image analysis tools, makes quantitative MRI a powerful tool for advanced body composition assessment.
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31

Sampels, S., T. Zajíc, and J. Mráz. "Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation." Czech Journal of Food Sciences 32, No. 5 (October 1, 2014): 493–502. http://dx.doi.org/10.17221/405/2013-cjfs.

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We investigated the changes in omega 3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats were used and fillets were fried plain or battered. The fillet fat content increased during frying and FA composition in the fillets reflected the composition of the frying fat. Frying with sunflower oil negatively influenced the nutritional value by decreasing the n-3/n-6 ratio in the fillets. Frying with rapeseed oil preserved the favourable n-3/n-6 ratio without increasing the saturated fatty acids (SFA). Frying with lard and butter preserved the n-3/n-6 ratio but increased the SFA content. No increased oxidation occurred with the use of rapeseed oil. We concluded that using rapeseed oil for fish seemed to preserve the nutritionally valuable composition best. &nbsp;
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32

Buschmann, William R., Lisa C. Hudgins, Frederick Kummer, Panna Desai, and Melvin H. Jahss. "Fatty Acid Composition of Normal and Atrophied Heel Fat Pad." Foot & Ankle 14, no. 7 (September 1993): 389–94. http://dx.doi.org/10.1177/107110079301400704.

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Capillary gas-liquid chromatography was used to analyze the fatty acid composition of normal heel fat pads from subjects without systemic disease (N = 8) and atrophied heels from patients with diabetic peripheral neuropathy (N = 4), rheumatoid arthritis (N = 1), peripheral vascular disease (N = 1), and hereditary sensory neuropathy (N = 1). In the normal subjects, the fatty acid composition of subcutaneous abdominal fat was also obtained for comparison. Three saturated fatty acids (myristate, palmitate, and stearate) and four unsaturated fatty acids (palmitoleate, oleate, vaccenate, and linoleate) comprised over 90% of the total fatty acid composition. Higher percentages of unsaturated fatty acids and lower percentages of saturated fatty acids were found in the normal heel fat pads when compared to subcutaneous abdominal fat. The increase in the ratio of unsaturated fatty acids to saturated fatty acids (4.4 versus 2.5, P < .01) may decrease triglyceride viscosity and enhance the biomechanical efficiency of the heel fat pad. Though the number of patients is small, no statistically significant compositional differences were noted between the heel fat from normal subjects and from subjects with peripheral neuropathies, rheumatoid arthritis, or peripheral vascular disease. However, the heel fatty acid composition of the one subject with a hereditary sensory neuropathy was less unsaturated and more saturated than normal with a ratio of unsaturates to saturates similar to that of the abdomen (2.8).
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33

Aziz, N. N., W. A. Rae, R. O. Ball, and J. W. Allan. "Carcass composition of cull sows." Canadian Journal of Animal Science 73, no. 4 (December 1, 1993): 829–38. http://dx.doi.org/10.4141/cjas93-085.

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Two hundred and four sows were slaughtered in seven weight classes (WCs) from < 99.9-kg to > 225-kg carcass weight in 25-kg increments and 11 fat classes (FCs) from < 9.9-mm to > 55-mm backfat depth in 5-mm increments. Backfat thickness (probe fat) and loin muscle depth (probe lean) were measured on the left side of the carcass between 3rd and 4th last rib 7 cm from midline by electronic probe. The left side was cut into four primals: shoulder, ham, loin and belly. Shoulder, ham and loin were then separated into trimmed commercial cuts to determine commercial yield and then defatted and deboned to determine retail yield, lean yield, fat yield and bone yield. Dressing percentage was lowest for those sows in fat class 1 (77.4%) and highest for those in fat class 11 (83.7%). Percentage of shoulder and ham in the carcass side decreased, while the percentage of the loin and belly increased as WC and FC increased. FC produced significant effect on the percentage of the shoulder, loin and belly, whereas WC had significant influence only on the proportion of the shoulder and belly. There was a significant WC × FC interaction (P < 0.002) upon the percentage of the belly yield. The percentages of commercial yield, retail yield, lean yield and bone yield were reduced, and that of fat yield increased as WC and FC increased, but WC only produced significant effects on the percentage of lean and bone yield. Carcass composition of cull sows was better correlated to backfat thickness than carcass weight, since the increase in carcass weight as live weight increased was primarily fat. Key words: Carcass composition, sows, lean yield
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34

Schumacher, Madison, Hannah DelCurto-Wyffels, Jennifer Thomson, and Jane Boles. "Fat Deposition and Fat Effects on Meat Quality—A Review." Animals 12, no. 12 (June 15, 2022): 1550. http://dx.doi.org/10.3390/ani12121550.

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Growth is frequently described as weight gain over time. Researchers have used this information in equations to predict carcass composition and estimate fat deposition. Diet, species, breed, and gender all influence fat deposition. Alterations in diets result in changes in fat deposition as well as the fatty acid profile of meat. Additionally, the amount and composition of the fat can affect lipid stability and flavor development upon cooking. Fat functions not only as a storage of energy and contributor of flavor compounds, but also participates in signaling that affects many aspects of the physiological functions of the animal. Transcription factors that are upregulated in response to excess energy to be stored are an important avenue of research to improve the understanding of fat deposition and thus, the efficiency of production. Additionally, further study of the inflammation associated with increased fat depots may lead to a better understanding of finishing animals, production efficiency, and overall health.
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Gastelum-Delgado, Miguel A., José Antonio Aguilar-Quiñonez, Carlos Arce-Recinos, Ricardo A. García-Herrera, Ulises Macías-Cruz, Héctor A. Lee-Rangel, Alvar A. Cruz-Tamayo, Juan C. Ángeles-Hernández, Einar Vargas-Bello-Pérez, and Alfonso J. Chay-Canul. "Estimation of Carcass Tissue Composition from the Neck and Shoulder Composition in Growing Blackbelly Male Lambs." Foods 11, no. 10 (May 12, 2022): 1396. http://dx.doi.org/10.3390/foods11101396.

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This study was designed to develop predictive equations estimating carcass tissue composition in growing Blackbelly male lambs using as predictor variables for tissue composition of wholesale cuts of low economic value (i.e., neck and shoulder). For that, 40 lambs with 29.9 ± 3.18 kg of body weight were slaughtered and then the left half carcasses were weighed and divided in wholesale cuts, which were dissected to record weights of fat, muscle, and bone from leg, loin, neck, rib, and shoulder. Total weights of muscle (CM), bone (CB) and fat (CF) in carcass were recorded by adding the weights of each tissue from cuts. The CM, CF and CB positively correlated (p < 0.05; 0.36 ≤ r ≤ 0.86), from moderate to high, with most of the shoulder tissue components, but it was less evident (p ≤ 0.05; 0.32≤ r ≤0.63) with the neck tissue composition. In fact, CM did not correlate with neck fat and bone weights. Final models explained (p < 0.01) 94, 92 and 88% of the variation observed for CM, CF and CB, respectively. Overall, results showed that prediction of carcass composition from shoulder (shoulder) tissue composition is a viable option over the more accurate method of analyzing the whole carcass.
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Andrade, Ana Carla Santana, Francisco De Assis Fonseca de Macedo, Gladston Rafael De Arruda Santos, Larissa De Oliveira Queiroz, Natália Holtz Alves Pedroso Mora, and Thiago Gomes Macedo. "Regional composition of carcass and tissue composition of cuts from lambs slaughtered with different subcutaneous fat thicknesses." Semina: Ciências Agrárias 38, no. 4 (August 4, 2017): 2019. http://dx.doi.org/10.5433/1679-0359.2017v38n4p2019.

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The aim of this study was to evaluate the influence of the subcutaneous fat thickness (SFT) on the regional composition of the carcass, the tissue composition of cuts, and the leg muscularity index of Santa Inês lambs. This experiment involved 24 uncastrated male lambs at approximately 100 days of age and at an average live weight of 22.70 ± 3.75 kg that were kept in the feedlot, where they received a complete pelleted diet formulated to provide a daily gain of 0.30 kg. The animals were slaughtered as they reached the pre-defined SFT of 2.00, 3.00, and 4.00 mm, evaluated by ultrasonography. Lambs slaughtered with 4.00 mm SFT had a heavier shoulder (1.80 kg) and leg (2.99 kg), differing from those slaughtered with 2.00 mm. No significant differences were observed (P > 0.05) between the treatments for the percentages of muscle in the cuts, which averaged 48.38% for the neck, 58.71% for the shoulder, 43.87% for the ribs, 53.56% for the loin, and 64.52% for the leg. Lambs slaughtered with 4.00 and 3.00 mm SFT differed from those slaughtered with 2.00 mm SFT for the percentage of total fat in the shoulder, which averaged 20.10, 19.02, and 15.79%, respectively. The animals slaughtered with 2.00 mm of fat exhibited the highest percentage of bone in the loin (20.23%). Leg muscularity was lower (0.34) in those slaughtered with 2.00 mm of subcutaneous fat. Slaughtering Santa Inês lambs with different subcutaneous fat thicknesses yields different regional compositions of the carcass, tissue compositions of cuts, and leg muscularity indices. It is recommended to slaughter Santa Inês lambs when they reach a subcutaneous fat thickness of 3.00 mm.
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37

Andersson, Agneta, Cecilia Nälsén, Siv Tengblad, and Bengt Vessby. "Fatty acid composition of skeletal muscle reflects dietary fat composition in humans." American Journal of Clinical Nutrition 76, no. 6 (December 1, 2002): 1222–29. http://dx.doi.org/10.1093/ajcn/76.6.1222.

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38

Houtkooper, Linda B., Veronica A. Mullins, Scott B. Going, C. Harmon Brown, and Timothy G. Lohman. "Body Composition Profiles of Elite American Heptathletes." International Journal of Sport Nutrition and Exercise Metabolism 11, no. 2 (June 2001): 162–73. http://dx.doi.org/10.1123/ijsnem.11.2.162.

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This study characterized body composition profiles of elite American heptathletes and cross-validated skinfold (SKF) and bioelectrical impedance analysis (BIA) field method equations for estimation of percent body fat (%Fat) using dual energy x-ray absorptiometry (DXA) as the criterion. Weight, height, fat mass (FM), fat-free mass (FFM), bone mineral density (BMD), and %Fat were measured in 19 heptathletes using standard measurement protocols for DXA, SKFs and BIA. The ages, heights, and weights were respectively 25.5 ± 3.5 years, 175.0 ± 6.6 cm, 67.3 ± 7.1 kg. DXA estimates of mean ± SD values for body composition variables were 57.2 ± 6.1 kg FFM, 10.1 ± 2.6 kg FM, 114 ± 7% BMD for age/racial reference group, and 15 ± 3.0 %Fat. Ranges of bias values for %Fat (DXA minus SKF or BIA) were, respectively, −0.5 to 1.6% and −5.5 to −1.2%. Ranges for standard errors of estimate and total errors were, respectively, SKF 2.4–2.5%, 2.4–2.8% and BIA 3.0%, 5.0–6.5%. Regression analyses of the field methods on DXA were significant (p < .05) for all SKF equations but not BIA equations. This study demonstrates that elite American heptathletes are lean, have high levels of BMD, and that SKF equations provide more accurate estimates of %Fat relative to DXA than estimates from BIA equations.
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39

Silva, Thais Lomonaco Teodoro da, Renato Grimaldi, and Lireny Aparecida Guaraldo Gonçalves. "Temperature, time and fat composition effect on fat bloom formation in dark chocolate." Food Structure 14 (October 2017): 68–75. http://dx.doi.org/10.1016/j.foostr.2017.06.006.

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40

Gibson, J. P. "Options for genetic improvement of milk composition." BSAP Occasional Publication 25 (2000): 109–17. http://dx.doi.org/10.1017/s1463981500040693.

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Genetic improvement is constrained by the long-term and cumulate nature of genetic improvement, by the economic rewards for making genetic change and by the variances and covariances among traits of interest. Genetic change is cumulate, so that small annual changes make substantial differences over time. This cumulate nature of genetic improvement dictates the importance of identifying long-term goals driven by robust economic signals and then adhering to them. The economic rewards for genetic improvement will ultimately determine the uptake and therefore the success of any breeding program. In developed countries the value of milk can be divided between the weight of water, fat and protein produced. Water generally has a negative value due the cost of handling, removal and disposal. Fat and protein have varying values depending on the market, but both will always have underlying positive values. Genetic variances and covariances among the aggregate composition traits, water, fat and protein, are such that simultaneous increase in the yield of all three is considerably easier than improvement of just one, or improvement of one while decreasing others. Selection for simultaneous increase of fat and protein percentage will also be successful, but at the price of not increasing fat and protein yield nearly as rapidly as when selecting directly on yield traits. In virtually all developed countries, the optimum selection goal will be for some combination of increased fat and protein yield that may lead to a gradual increase in the protein to fat ratio. Genetic polymorphisms in several protein genes have been associated with yield and with milk processing properties, but are unlikely to play more than a minor role in overall selection. There is some evidence of genetic variation in milk fat composition, but the level of variation and economic incentives for change mean that selection for milk fat composition is not worthwhile. Thus, with the exception of very slow changes in the water to fat to protein yield ratio, genetic improvement does not seem a particularly suitable route for altering milk composition.
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41

Dean, Zuzana, Branislav Kollár, Ingrid Žitňanová, and Adela Penesová. "Does dietary fat composition matter in multiple sclerosis?" Neurologie pro praxi 20, no. 1 (March 1, 2019): 37–42. http://dx.doi.org/10.36290/neu.2019.089.

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42

Varricchio, M. L., A. Di Francia, F. Masucci, R. Romano, and V. Proto. "Fatty acid composition of Mediterranean buffalo milk fat." Italian Journal of Animal Science 6, sup1 (January 2007): 509–11. http://dx.doi.org/10.4081/ijas.2007.1s.509.

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43

Tereshchuk, L. V., K. V. Starovoitova, and M. A. Tarlyun. "MODELING OF FAT COMPOSITION FOR MILK-CONTAINING PRODUCTS." Dairy Industry, no. 9 (2021): 43–44. http://dx.doi.org/10.31515/1019-8946-2021-09-43-44.

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44

Gagloev, A. G., A. N. Negreeva, and T. E. Sugareva. "Qualitative composition of purebred and crossbred lamb fat." IOP Conference Series: Earth and Environmental Science 845, no. 1 (November 1, 2021): 012087. http://dx.doi.org/10.1088/1755-1315/845/1/012087.

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Abstract The physical and chemical properties and structure of lamb fat are derived from the qualitative composition and content of saturated and unsaturated fatty acids. Higher levels of saturated fatty acid in sheep fat increase the melting point and yield a solid lard. Characteristic fat deposition in the carcass of young sheep is closely related to meat productivity and nutritional value of mutton. The paper presents the results to prove the influence of the genotype of purebred Tsigai rams and their crosses from the Romanov, Texel and Edilbay rams. Crossbred young animals of all genotypes are proved to have an increased content of polyunsaturated fatty acids. The amount of lipids in intramuscular fat in crossbred Romanov rams is 1.68% more, Texel – 13.97% and Edilbay – 21.79%, while the cholesterol content is lower by 1.47%, 6.35% and 5.21%, respectively.
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45

KARIJORD, Ø., N. STANDAL, and O. SYRSTAD. "Sources of variation in composition of milk fat." Zeitschrift für Tierzüchtung und Züchtungsbiologie 99, no. 1-4 (April 26, 2010): 81–93. http://dx.doi.org/10.1111/j.1439-0388.1982.tb00367.x.

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46

Bauer, Daniel R., Xiong Wang, Jeff Vollin, Hao Xin, and Russell S. Witte. "Spectroscopic thermoacoustic imaging of water and fat composition." Applied Physics Letters 101, no. 3 (July 16, 2012): 033705. http://dx.doi.org/10.1063/1.4737414.

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47

Wolfe, Robert R., Wenjun Z. Martini, Oivind Irtun, Hal K. Hawkins, and Robert E. Barrow. "Dietary fat composition alters pulmonary function in pigs." Nutrition 18, no. 7-8 (July 2002): 647–53. http://dx.doi.org/10.1016/s0899-9007(02)00785-2.

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48

Bovenhuis, H., M. H. P. W. Visker, and A. Lundén. "Selection for milk fat and milk protein composition." Advances in Animal Biosciences 4, no. 3 (July 2013): 612–17. http://dx.doi.org/10.1017/s2040470013000174.

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The suitability of milk for specific dairy products might be improved by changing milk fat or milk protein composition. In the RobustMilk project, we showed that milk fat composition is determined by genetic factors. In addition, recent studies indicate that milk protein composition is strongly affected by genetic factors. This suggests that there are opportunities to change milk composition by means of selective breeding. Traditional selection is based on large-scale phenotyping and not all analytical methods are suited for this purpose. The RobustMilk project team has shown that several fatty acids can be predicted on the basis of IR spectra. Accuracy of predicting individual milk proteins based on IR spectra is low. In addition to phenotypic records, selection might be based on genotypic information. DGAT1 and SCD1 genotypes are strongly associated with fat composition. β-Lactoglobulin, β-casein and κ-casein protein variants are strongly associated with protein composition. We conclude that tools are now available for changing detailed milk fat or milk protein composition by means of selective breeding.
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49

Jensen, Michael D. "Androgen Effect on Body Composition and Fat Metabolism." Mayo Clinic Proceedings 75, no. 1 (January 2000): S65—S69. http://dx.doi.org/10.1016/s0025-6196(19)30646-9.

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50

Zamora, A., B. Guamis, and A. J. Trujillo. "Protein composition of caprine milk fat globule membrane." Small Ruminant Research 82, no. 2-3 (April 2009): 122–29. http://dx.doi.org/10.1016/j.smallrumres.2009.02.010.

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