Search

The best choice for feeding the newborn child is breast milk, and when it is not possible to breastfeed a baby, the breast milk is replaced by lacteal formula, which is why numerous studies focus their attention on the analysis of the diverse components of baby formula as well as functions in the breastfed baby. Fatty acids are components of great nutritional importance in the fetus and in the newborn child. Nowadays it is estimated that the fetus, during the last trimester of the gestational period and the newborn child, during the first six months of life, need a great contribution of araquidonic and docosahexaenoic acids, due to the fact that the speed of transformation of the predecessors to the hepatic level are not sufficient to cover the metabolic requirements of these fatty acids and it is the mother who contributes them through placental transport during gestation and her milk during lactation. The Organization of Food and Agriculture (FAO), the World Health Organization (WHO), the European Society of Gastroenterology, Hepatology and Pediatric Nutrition (ESPGHAN) and the American Academy of Pediatrics recommend that lacteal formula imitate the composition of the breast milk, especially in the fatty polyunsaturated acids (PUFA). [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the influence of the inclusion of chestnuts and sugar beet pulp in pigs' diets on the lipid composition of the external and internal muscles of dry-cured pork forelegs. This inclusion did not modify the lipid content and the glycerides, phospholipids and free fatty acid proportions of the internal and external muscles of dry-cured pork forelegs; however, it caused a significant decrease in the values of oxidation index TBA. No important changes were observed in fatty acid composition of glycerides. The dry-cured pork forelegs from pigs who received a diet with chestnuts and sugar beet pulp showed higher proportions of polyunsaturated fatty acids in phospholipid and free fatty acid fractions than dry-cured pork forelegs from pigs fed a conventional diet; this could be due to a decrease in the oxidation levels. [ABSTRACT FROM AUTHOR]

Crypthecodinium cohnii is a heterotrophic dinoflagellate that can achieve a lipid content greater than 20% on dry weight. DHA can represent up to 40% of the total fatty acids. Our objective was to investigate the variation in fatty acid content when growth conditions are optimal compared with when there is limited growth, due to the absence of nitrogen in the media. Nitrogen-limited growth conditions caused the cells to stop dividing and accumulate lipids, principally as docohexanoic acid (DHA). Oxygen availability in the culture favoured DHA accumulation. In the cultures without nitrogen and with oxygen availability there was a lipid cell content 3,18 times higher than in the control condition (with nitrogen and air), and 2,25 higher than those without nitrogen and air. C. cohnii can be used as an optimal DHA source for the production of phytodiets in aquaculture. [ABSTRACT FROM AUTHOR]

Total fatty acids content was studied in three varieties of peppers (Arnoia, Fresno de la Vega and Los Valles-Benavente) in different commercial stages of ripening: green and red in the Arnoia variety and, green, breaker and red in the Fresno de la Vega and Los Valles-Benavente varieties. With ripening, an increase was observed in the lipid content in the peppers of all three varieties; the values showed are inside the range described in the literature for other varieties. At the end of maturation (red peppers), fat content allows for differentiating the three varieties under study. The fatty acid profiles were similar in the three varieties of peppers and in the three stages of ripening: the most abundant fatty acid was linoleic (C18:2) followed by linolenic (C18:3) and palmitic (C16); these fatty acids represent more than 80% of the total fatty acids and do not show important variations during ripening in the three varieties of peppers. Minor changes in the major and minor fatty acids during ripening were observed in the Los Valles-Benavente variety. Using discriminant analysis 100% of the green, breaker and red peppers were correctly classified and differentiated from their content (%) in individual fatty acids: C16, C16:1, C17, C18, C18:1Z,T, C18:2 y C18:3. [ABSTRACT FROM AUTHOR]