Sheep fat

Chromite ore roast mixed with sheep fat implanted intrapleurally in rats produced sarcomas coexisting with squamous cell carcinomas of the lungs the same material implanted in the thigh of rats produced fibrosarcomas/ However, the lARC concluded that these studies were inadequate to fully evaluate the carcinogenicity of this compound/ Other animal studies have found no increase in the incidence of tumors with chromium metal and chromite ore/ The lARC has determined that there is inadequate evidence in humans and animals for the carcinogenicity of metallic chromium and chromium(III) compounds. 

In 2000, an international sluciy consistently found traces of highly toxic cotton-related pesticides in beef, sheep fat, chicken, fish, eggs, dairy products, onions and carrots produced in Uzbekistan-. A separate study by the World Bank ound that rost o Uzbekistan s ood products do rot reet rational ood quality standards due to cortariratior bv cotton... 

Traditional use Plasters made of fresh leaves are used to treat abscesses, as well as to heal wounds. An infusion of the leaves is used as a vermifuge and to treat fatigue and weak heart function. An extract made of this species has bacteria-cidal properties. A decoction of the root is used as a wash to treat rheumatism, wounds and carbuncles. An ointment, prepared by mixing powdered root with sheep fat, is used to treat wounds (Seredin and Sokolov 1969). In China the plant is used as a cough suppressant, expectorant, anti-inflammatory, and analgesic (Feng et al. 2007). 

Several milk fats have recently been investigated using the combined Ag -TLC/GC technique, including milk fat from cows (24,25,26,32,97,123,124), goats (123,125), ewes (123), camel (126), and human milk (115,118). This method has also been applied to the analysis of the alkyl chain of plasmalogenic lipids from sheep heart that showed a similar profile to the trans- % isomers present in sheep fat (127). 

One attempt to classify fish fats (Lambertsen, 1978) is exemplified in Table 10.5. The percentages of as few as eight fatty acids of marine oils and lipids add up to about 80% of those present at 2-3% or more. Nutritionists may request 18 0, 18 2, 18 3 and 20 4, so 12 fatty acids have also been employed. Compared to lard, beef or sheep fats (see above), fish oils are considered highly unsaturated. One of the common trading standards of fish oils is the iodine value (IV). The iodine values of the monoethylenic fatty acids are 90 for 18 1 and 420 for 20 5n-3. Because of the extreme differences in IV for the typical two types of acids in Table 10.5, it was possible (Ackman, 1966) to develop an empirical formula percent polyunsaturated fatty acids = 10.7 + 0.337 (iodine value of oil—100). Table 10.6 shows the applicability of this formula. Since one of the objectives of the preparation of encapsulated fish oil products is to deliver 20 5n-3 and 22 6n-3 (Ackman et al., 1989 Sagredos, 1992), the iodine value is an easily utilized index of the suitability of raw materials for this or other uses. 

The depot fats and organ fats of domestic animals, such as cattle and hogs, and milk fat, which was covered in Chapter 10, are important animal raw materials for fat production. The role of sheep fat, however, is not significant. The major fatty acids of these three sources are oleic, stearic and palmitic (Table 14.3). 

Tallow is triglycerides processed from suet from beef or mutton. Tallow is analogous to lard, which is obtained in a similar manner from pigs. Tallow derived strictly from beef is also called stearin. The tallow is obtained from fatty tissue deposits by applying heat and pressure to the suet (cattle or sheep fat). 

The sacroplasmic proteins myoglobin and hemoglobin are responsible for much of the color in meat. Species vary tremendously in the amount of sacroplasmic proteins within skeletal muscle with catde, sheep, pigs, and poultry Hsted in declining order of sarcoplasmic protein content. Fat is also an important component of meat products. The amount of fat in a portion of meat varies depending on the species, anatomy, and state of nutrition of the animal. The properties of processed meat products are greatiy dependent on the properties of the fat included. Certain species, such as sheep, have a relatively higher proportion of saturated fat, whereas other species, such as poultry, have a relatively lower proportion of saturated fat. It is well known that the characteristic davors of meat from different species are in part determined by their fat composition. 

Tallow [61789-97-7] is the fat obtained as a by-product of beef, and to a lesser degree sheep processing, and is the most commonly utilized animal fat in the manufacturing of soaps. The high content of longer chain length fatty acids present in tallow fat necessitates the addition of other oils, such as coconut oil, in order to produce a bar with acceptable performance. 

The symptoms of vitamin E deficiency in animals are numerous and vary from species to species (13). Although the deficiency of the vitamin can affect different tissue types such as reproductive, gastrointestinal, vascular, neural, hepatic, and optic in a variety of species such as pigs, rats, mice, dogs, cats, chickens, turkeys, monkeys, and sheep, it is generally found that necrotizing myopathy is relatively common to most species. In humans, vitamin E deficiency can result from poor fat absorption in adults and children. Infants, especially those with low birth weights, typically have a vitamin E deficiency which can easily be corrected by supplements. This deficiency can lead to symptoms such as hemolytic anemia, reduction in red blood cell lifetimes, retinopathy, and neuromuscular disorders. 

Although /3-oxidation is universally important, there are some instances in which it cannot operate effectively. For example, branched-chain fatty acids with alkyl branches at odd-numbered carbons are not effective substrates for /3-oxidation. For such species, a-oxidation is a useful alternative. Consider phy-tol, a breakdown product of chlorophyll that occurs in the fat of ruminant animals such as sheep and cows and also in dairy products. Ruminants oxidize phytol to phytanic acid, and digestion of phytanic acid in dairy products is thus an important dietary consideration for humans. The methyl group at C-3 will block /3-oxidation, but, as shown in Figure 24.26, phytanic acid a-hydroxylase places an —OFI group at the a-carbon, and phytanic acid a-oxidase decar-boxylates it to yield pristanie add. The CoA ester of this metabolite can undergo /3-oxidation in the normal manner. The terminal product, isobutyryl-CoA, can be sent into the TCA cycle by conversion to succinyl-CoA. 

Organoselenium compounds in particular, once ingested, are slowly released over prolonged periods and result in foul-smelling breath and perspiration. The element is also highly toxic towards grazing sheep, cattle and other animals, and, at concentrations above about 5 ppm, causes severe disorders. Despite this, Se was found (in 1957) to play an essential dietary role in animals and also in humans — it is required in the formation of the enzyme glutathione peroxidase which is involved in fat metabolism. It has also been found that the Incidence of kwashiorkor (severe protein malnutrition) in children is associated with inadequate uptake of Se, and it may well be involved in protection... 

Hammel, m. wether, (male) sheep mutton, -fett, n. mutton fat. -fieisch, n. mutton, -klauenol, n. sheep s-foot oil. -talg, m. mutton tallow. 

High concentrations of endosulfan sulfate were found primarily in the liver, intestine, and visceral fat 24 hours after mice were exposed to a single dose of -endosulfan (Deema et al. 1966). Five days following a single oral administration of " C-endosulfan to rats, the diol, sulfate, lactone, and ether metabolites were detected in the feces (Borough et al. 1978). In sheep, endosulfan sulfate was detected in the feces, and endosulfan alcohol and a-hydroxyether were detected in the urine (Gorbach et al. 1968). 

Mirabaud et al., 2007). Analytical methodologies were first developed and adapted on model samples of beeswax, animal fats and dairy products of different origins (cow, sheep and goat) and then transferred to archaeological materials sampled in the sedimentary matrix or on various ceramic vessels. 

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