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Fatty acid composition sheep

Methods for distinguishing cow, sheep and goat milk, using the differences in fatty acid composition, have been reviewed by Ramos and Juarez (1986). These methods involve comparing the ratios of fatty acids. For example, the 12 0/10 0 fatty acid ratio is consistently higher in cow s milk (0.9-1.3) than in sheep s milk (0.4 0.8) or goat s milk (0.3-0.4)... [Pg.32]

Morrison, W.R., Smith, L.M. 1967. Fatty acid composition of milk phospholipids. II. Sheep, Indian buffalo and human milks. Lipids, 2, 178-182. [Pg.39]

A number of factors other than diet can influence the fatty acid composition of the depot lipids of a given species. These include genetic and sex effects (16, 17). Physical environment also plays a role. For example, in sheep, colder temperatures result in softer body fats with lower melting points and higher iodine numbers (18). In general, diet has a more marked effect on fat quality than do breed or sex, especially in nonmminants, which are susceptible to alteration of tissue fatty acids by dietary modification. [Pg.211]

The fatty acid compositions of phosphatidylcholines and sphingomyelins from several mammals are shown in Table 3.221. In contrast to tri-acylglycerols, the fatty acids of these phospholipids are mainly long and very long chain. Palmitic, stearic, oleic and, sometimes, linoleic acids are major components of the phosphatidylcholine fraction. In contrast, sphingomyelin has much smaller amounts of unsaturated components. Palmitic, stearic, arachidic, behenic and lignoceric acids are major components. In sheep milk sphingomyelin, tricosanoic acid is a major constituent while in the other species shown nervonic acid is the major unsaturated fatty acid (Table 3.221). [Pg.169]

Morrison, W. R., and Smith, L. M. Fatty Acid Composition of Milk Phospholipids. II. Sheep, Indian Buffalo, and Human Milks Lipids 2(2) 178-182 (1967) CA 67 1330c... [Pg.180]

The unpleasant odor adhering to sheep tallow is difficult to remove, hence it is not used as an edible fat. Sheep tallow is harder and more brittle or friable than beef tallow. The fatty acid composition of sheep tallow is presented in Table 14.3. [Pg.643]

Mutton tallow (->sheep) is used in the same areas as beef tallow but only for industrial applications. Superior-quality grades are similar to beef - tallow. The fatty acid composition is also similar to beef - tallow. However, it contains a relatively high amount (4%) of odd-numbered, branched and trans fatty acids. [Pg.300]

Lanobn, derived from sheep s wool, is often called wool grease. Lano-bn has been used for centuries due to it s unique composition of complex sterols, fatty alcohols, and fatty acids. Cholesterol, a cyclic molecnle called... [Pg.303]

Wachira, A. M., Sinclair, L. A., Wilkinson, R. G., Enser, M., Wood, J. D., Fisher, A. V. (2002). Effects of dietary fat sonrce and breed on the carcass composition, n-3 polyunsaturated fatty acid and conjugated hnoleic acid content of sheep meat and adipose tissue. British Journal of Nutrition, 88, 697-709. [Pg.104]

In vitro study on rumen fermentation microbiota and methanogenesis emphasized the synergistically influence of medium chain fatty acids, like capric acid (Cl 0 0), lauric acid (C12 0) and myristic acid (C14 0). Lauric (C12 0) and myristic (C14 0) acids showed their potential to decrease rumen methanogenesis and the number of methanogens. When the two fatty acids were not combined the effects exhibited some limitations. In vivo incorporation of coconut oil in sheep diet caused a reduction from 26% up to 73% in the methane (CH4) emission and up to 39% after using a oil, in each day, in feed composition for beef heifers (Panyakaew et al., 2013). [Pg.174]


See other pages where Fatty acid composition sheep is mentioned: [Pg.149]    [Pg.55]    [Pg.1615]    [Pg.329]    [Pg.17]    [Pg.22]    [Pg.279]    [Pg.280]    [Pg.283]    [Pg.136]    [Pg.395]    [Pg.131]    [Pg.132]    [Pg.46]    [Pg.845]    [Pg.353]    [Pg.752]    [Pg.276]    [Pg.297]    [Pg.390]    [Pg.299]    [Pg.299]    [Pg.195]   
See also in sourсe #XX -- [ Pg.40 ]




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Fatty composition

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