• Asian-Australasian Journal of Animal Sciences
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• v.26 no.3
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• pp.416-422
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• 2013

This experiment was conducted to evaluate the effects of dietary olive oil on growth performance, carcass parameters, serum characteristics, and fatty acid composition of breast and drumstick meat in broiler chickens. A total of 480 broilers were randomly allotted into three dietary treatments, including T (basal diet, 5% tallow), O1 (2% olive oil+3% tallow), and O2 (5% olive oil). During d 0 to 21, broilers fed the diet supplemented with 5% olive oil showed lower (p<0.05) body weight gain (BWG) and feed intake (FI) compared with those fed the T diet. Serum triglyceride concentration was reduced (p<0.05), while high density lipoprotein (HDL)-cholesterol concentration was increased (p<0.05) in the O2 treatment group compared with the T and O1 treatment groups. The addition of olive oil to the diets induced a reduction (p<0.05) in the total saturated fatty acid (SFA) contents in breast and drumstick meat, and increased (p<0.05) the total unsaturated fatty acid (USFA) contents and USFA/SFA ratios. In conclusion, a diet with 5% olive oil could decrease BWG and FI of broilers during the starter period (wk 0 to 3), and cause an increase in the serum HDL-cholesterol level, while decreasing the serum triglyceride concentration. Furthermore, USFA level and USFA/SFA ratios in breast and drumstick meat were increased by dietary supplementation of 2 or 5% olive oil.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.8
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• pp.1055-1062
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• 2012

Two SNPs, i.e. L127V and T172M, of bovine growth hormone (GH) causing the presence of GH gene haplotypes A, B, and C was previously shown to alter intramuscular fatty acid (FA) composition in Japanese Black (JB) heifers. To determine the SNP effect on somatotropic hormone concentration and lipogenesis, we measured plasma GH, insulin, and insulin-like growth factor-1 (IGF-1) concentrations. We also measured mRNA levels of fatty acid synthase (FASN), stearoyl-coA desaturase (SCD), and sterol regulatory element binding proteins-1 (SREBP-1) and FA composition in diaphragm tissues. Heifers with genotype CC had the lowest plasma insulin concentration and FASN and SCD mRNA levels among genotypes. FASN mRNA levels in haplotype A tended to positively correlate with saturated FA (SFA) content and negatively correlated with C18:2 and unsaturated FA (USFA) contents. SCD mRNA levels in haplotype A positively correlated with monounsaturated FA (MUFA) contents and negatively correlated with C18:0 content. They also tended to positively correlate with C16:1, C18:1, and USFA contents and USFA/SFA ratio and negatively correlate with SFA content. Taken together, GH gene polymorphism affects the lipogenic genes expression levels and their relationships with fatty acid compositions in diaphragm tissues of JB heifers at 31 months of age.

• Journal of Life Science
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• v.22 no.8
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• pp.1126-1131
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• 2012

The purpose of this study was to investigate the effects of trans-unsaturated fatty acid (TFA), saturated fatty acid (SFA) and general unsaturated fatty acid (USFA) on serum lipid levels in ICR mice. Male ICR 8-week-old mice were divided into six groups; the control group (C) fed with normal diet, the TFA-1 group fed with 10% trans-unsaturated fatty acid, the TFA-2 group fed with 30% trans-unsaturated fatty acid, the TFA-3 group fed with 50% trans-unsaturated fatty acid, the SFA group fed with 50% saturated fatty acid, and USFA group fed with 50% general unsaturated fatty acid. The serum total cholesterol of TFA-3 and SFA was higher than those of other fat groups and C. The serum triglyceride (TG) of TFA-3 and SFA showed the highest levels among all of diet groups. Also the serum HDL cholesterol levels of TFA-3 showed the lowest. LDL cholesterol and atherogenic indices (AI) were remarkedly increased in TFA-3 and SFA, as compared with other fat fed groups and C. Taken together with results, the TFA-3 group showed serum lipid levels similar to the SFA and different from the USFA. These results suggest that intake of high level of trans-unsaturated fatty acid increased serum triglyceride, LDL cholesterol and atherogenic indices, which may affect risk on serum lipid level for lipid metabolism syndrome.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.1-8
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• 1998

This study was conducted to investigate the effects of $\alpha$-, ${\gamma}$-, $\delta$-Tocopherols on oxidative stability of lipid in hamburger patties during frozen storage. Hamburger patty samples were prepared with the addition of tocopherol by fat basis: control, treat 1 (control+0.02% $\alpha$-tocopherol), treat 2 (control+ 0.02% ${\gamma}$-tocopherol were cooked at 85$^{\circ}C$ for 3 minutes and the stored at -1$0^{\circ}C$ or 3$0^{\circ}C$). The fatty acids composition of the hamburger samples were analyzed during the storage periods (1, 20, 40, 60 and 80 days). there was no difference in the fatty acids composition among control and treatment groups in early storage time; however, content of unsaturated fatty acid was decreased in control group and slightly decreased or almost not changed in treatment groups as the storage period passed. No difference in the ratio of saturated fatty acid : unsaturated fatty acid (SFA : USFA) and saturated fatty acid : monounsaturated fatty acid : unsaturated fatty acid (SFA : MUFA : PUFA) between control and treatment groups at early storage time. However, SFA : USFA and SFA : MUFA : PUFA was decreased in control and slightly decreased or not changed in all treatment groups as the storage period passed.

• BMB Reports
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• v.35 no.6
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• pp.547-552
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• 2002

The aim of our study was to investigate the protective effects of intraperitoneally-administrated vitamin E, dl-alpha lipoic acid, and linalool on the level of total lipid and fatty acid in guinea pig brains with oxidative stress that was induced by $H_2O_2$. The total brain lipid content in the $H_2O_2$ group decreased when compared to the $H_2O_2$ + vitamin E (p<0.05), $H_2O_2$ + linalool (p<0.05), ALA (p<0.05), control (p<0.01), linalool (p<0.01), and vitamin E (p<0.01) groups. While the proportion of total saturated fatty acid (${\Sigma}SFA$) in the $H_2O_2$ group significantly increased (p<0.005) when compared to the vitamin E group, it only slightly increased (p<0.01) when compared to the control and $H_2O_2$ + vitamin E groups. The ratio of the total unsaturated fatty acid (${\Sigma}USFA$) in the $H_2O_2$ groups was lower (p<0.05) than the control, vitamin E, and $H_2O_2$ + vitamin E groups. The level of the total polyunsaturated fatty acid (${\Sigma}PUEA$) in the $H_2O_2$ group decreased in when compared to the control, vitamin E, and $H_2O_2$ + vitamin E groups. While the proportion of the total w3 (omega 3), w6 (omega 6), and PUFA were found to be lowest in the $H_2O_2$ group, they were slightly increased (p<0.05) in the lipoic acid group when compared to the control and $H_2O_2$ + lipoic acid groups. However, the level of ${\Sigma}SFA$ in the $H_2O_2$ group was highest; the level of ${\Sigma}USFA$ in same group was lowest. As the proportion of ${\Sigma}USFA$ and ${\Sigma}PUFA$ were found to be highest in the linalool group, they were decreased in the $H_2O_2$ group when compared to the control group. Our results show that linalool has antioxidant properties, much the same as vitamin E and lipoic acid, to prevent lipid peroxidation. Additionally, vitamin E, lipoic acid, and linalool could lead to therapeutic approaches for limiting damage from oxidation reaction in unsaturated fatty acids, as well as for complementing existing therapy for the treatment of complications of oxidative damage.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.80-88
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• 2001

This study was carried out to evaluate the different physicochemical properties of various lipid sources in beef patties during storage for 6 months. Four groups of samples were made of beef meat patties with 22% of tallow, lard, chicken fat and 20% of palm oil. On the analysis result of physicochemical compositions, the patty has its own fatty acids composition and characteristic different from other lipids. Patty with chicken fat has the highest percentage of unsaturated fatty acid composition of 61.0% compared to the other groups of patties. Beef patty with chicken fat has 18.8% of poly unsaturated fatty acid(USFA) and beef patty with beef lipid has 1.5% of poly USFA which is the least percentage among the others. SFA/USFA ratio of beef patty with chicken lipid was 0.5 which was the least value. The composition of PUFA in beef patty with lard increased to 10.0% from 1.9% over initial value after storage for 6 months. On the contrary, the composition of PUFA in beef patty with chicken fat decreased to 9.2% from 18.8% over initial value after 6 months. Volatile free fatty acids of beef patties were evaluated with four kinds of lipid sources. Formic acid was the most as of 59$\mu\textrm{g}$/g in beef patty with tallow, acetic acid was 15$\mu\textrm{g}$/g, and heptanoic acid was 10$\mu\textrm{g}$/g at starting time of storage. However, propionic acid, butyric acid, valeric acid and caproic acid were not detected. After 6 months, formic acid decreased from 59$\mu\textrm{g}$/g to 7$\mu\textrm{g}$/g in the patty with tallow, from 12$\mu\textrm{g}$/g to non-detect level in the patty with palm oil, but two the others patties slightly increased. Volatile compounds in meat patties were reported nearly 1000 kinds of chemical compounds. Beef patty with tallow has aldehydes 5.3, alcohol 1.3, hydrocarbon 0.8, ketones 0.2, ester 0.1, furans 0.1, acid 0.04, sulfur 0.03 in peak area at starting and increased to aldehydes 8.5, alcohol 2.1, ketones 0.5, ester 1.0, furans 1.5 in peak area during the storage. But only furans was not detected after 6 months of storage. From starting to 6 months, aldehydes increased 2∼10 times, alcohol increased 2∼3 times, acids 4∼50 times and ester 9∼20 times in beef patties with pork lipid, chicken lipid and palm oil. Some volatile compounds such as alcohol, aldehydes and acids in all kinds of patties significantly increased after 6 months of storage. These increases cause oxidative rancidity taste in meat patties. These results showed that selt-life of meat patties with 4 different lipids were not over 6 months even though they were stored at -20$^{circ}C$. Therefore, they should be classified as off-grade because of oxidative rancidity. Although beef patties with tallow are currently common type, the possibility for new type of hamburg patty can be developed by applying different lipids. Finally, we found out new type of beef patty added with lard, which has the best taste and quality compared to the other common types.

• Proceedings of the Korea Institute of Applied Superconductivity and Cryogenics Conference
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• 1999.02a
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• pp.202-206
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• 1999

This paper presents operating process of the Stirling cryocooler and results obtained with the performance test for Signal Usfa UP 7075 Stirling cryocooler. An experimental study was carried out to develop the more reliable Stirling cryocooler. The cooldown characteristics and load characteristics are described. The lowest temperature measured in the Stirling cryocooler wa 62.5K and the cooling capacity at the optimum operating condition was 0.4W at 77K. At that time, carnot COP was 0.024.

• Korean Journal of Poultry Science
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• v.38 no.1
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• pp.21-28
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• 2011

This study was conducted to investigate the effect of dietary supplement of Alisma canaliculatum and Viscum album on the growth performance and immune response of broiler chickens. One hundred and forty Ross broiler chicks (1 day old) were assigned to 4 treatments in 5 replications with 7 birds per replication. The dietary treatments were NC group (without antibiotics), PC group (basal + 50 ppm Oxytetracycline), AC group (basal + Alisma canaliculatum 0.5%), and VA group (basal + Viscum album 0.5%). The results revealed that body weight gain and feed intake were not significantly different among the treatments. Addition of AC to the diet showed significantly higher feed conversion ratios than the VA addition diet and other treatments (p<0.05). The concentration of linolenic acid, ${\alpha}$-linolenic acid and arachidonic acid in the AC and VA treatment were relatively higher than that in the antibiotic treatment, while there was no difference in the concentration of SFA, USFA, and USFA/SFA. The serum IgG concentration in chickens tended to increase in the AC and VA treatment groups compared to NC group. The IL2 concentration in AC and VA groups was significantly higher than in other group (p<0.05). IL6 was not detected, however. GOT, GPT, and T-billirubin in the VA group were significantly higher than in other groups (p<0.05). Thus, the VA additives can result in the damage of liver and kidney. In conclusion, the dietary supplement of a 0.5% of AC and VA showed a similar growth performance and increased immunity response comparable to supplementing a 50 ppm Oxytetracycline. Therefore, it can be said that the AC and VA are possible alternates of antibiotics.

• Journal of Animal Science and Technology
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• v.53 no.4
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• pp.357-365
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• 2011

This study was carried out to investigate the effects of the feeding level of cracked whole barley (CWB) on fatty acid composition, free amino acid content, organic acid content, pH, HDL cholesterol, total phenol and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity of finishing Hanwoo steers. The dietary treatments were consisted of five types (C: base feed + 0% CWB, T1: base feed + 10% CWB, T2: base feed + 20% CWB, T3: base feed + 30% CWB, T4: base feed + 40% CWB). A total 30 Hanwoo steers(588.6${\pm}$11.8kg) were allocated into 5 feeding groups, and a total of thirty Hanwoo steers raised from 24 to 30 months. Linoleic acid of fatty acid composition was significantly higher for cracked CWB treatments (T1, T2, T3, and T4) than C, and T3 of CWB treatments was the highest than the other treatments (P<0.01). SFA, USFA, MUFA and USFA/SFA did not differ among the treatments. On the contrary, PUFA was significantly higher for CWB treatments(T1, T2, T3, and T4) than C, and T3 was the highest (P<0.05). EAA was higher in the order of T1 > T2 > C > T3 > T4 (P<0.05). NEAA was higher in the order of T2 >T3 >T1 >C >T4, although a statistical significance was not detected. The total organic acid content was the highest for T3 (20.15 mg/100g) and the lowest for T2 (13.19mg/100g). pH and total phenol of all treatments were did not differ. HDL cholesterol was higher in the order of T1 > C > T4 > T2 > T3 (P<0.01). DPPH radical scavenging activity was in order of T1 > T2 >T4 > C > T3 (P<0.01). Based on the above results, T1 treatment compared to other treatments have been shown to improve EAA, DHL, and DPPH radical scavenging activity.

• Journal of Environmental Science International
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• v.30 no.11
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• pp.979-982
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• 2021

This study was conducted to investigate the effects of adding Tenebrio molitor L Powder to broiler feed on fatty acid profiles in broiler breast meat. In total, 180 broiler chicks (1-day old Arbor Acres) were included. The birds were randomly divided into control and treatment groups, with 3 replicate subgroups each(30 birds per subgroup), and fed a diet for 35 days without (control) or with 1% Tenebrio molitor L powder (treatment). Among individual fatty acids, addition of Tenebrio molitor L. powder resulted in slightly higher C18:1n-9, C20:3n-3 and C20:3n-6 contents, and lower C18:2n-6 content compared withcontrols (p<0.05). No remarkable differences in total SFA and total USFA contents were found between groups. In conclusion, inclusion of Tenebrio molitor L. in broiler diets did not improve overall fatty acid profiles.