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1

Cholesterol content and fatty acid composition of egg yolk of grey nandu [Rhea americana]

100%

Horbanczuk J. O., Cooper R. G., Jozwik A., Klewiec J., Krzyzewski J., Chylinski W., Kubasik W., Kawka M.

Animal Science Papers and Reports

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2003

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tom 21

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nr 4

In nandu eggs (n = 9) the mean cholesterol content of yolk was 16.41 mg/g. In a sum of 21 fatty AIDS determined, the considerable share – 33.55% – of polyunsaturated acids was found, and especially of linolenic (C18:3) – 4.95% and arachidonic (C20:4) – 7.59%, both considered essential in human nutrition. It is concluded that nandu eggs are of considerable dietetic value.

2

Cholesterol content and fatty acid composition of two fat depots from slaughter ostriches [Struthio camelus] aged 14 months

100%

Horbanczuk J. O., Malecki I., Cooper R. G., Jozwik A., Klewiec J., Krzyzewski J., Khalifa H., Chylinski W., Wojcik A., Kawka M.

Animal Science Papers and Reports

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2004

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tom 22

|

nr 2

The cholesterol content differed (P<0.05) between breast (49.5 mg/100 g) and back (74.3 mg/100 g) fat. Differences (P<0.05) in individual fatty acids were found especially for arachidonic acid (20:4).High contents of 18:2, 18:3 and 20:4 from both depots suggest, that ostrich fat could be a source of essential fatty acids in human and animal diets. The influence of various factors and especially feeding regimen on quantity and quality of ostrich fat should further be investigated.

3

Cholesterol content and fatty acid composition of fat from culled breeding ostriches [Struthio camelus]

100%

Horbanczuk J. O., Cooper R. G., Jozwik A., Klewiec J., Krzyzewski J., Malecki I., Chylinski W., Wojcik A., Kawka M.

Animal Science Papers and Reports

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2003

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tom 21

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nr 4

Culled breeding ostriches weighing 130-160 kg yield about 25 kg fat tissue that could possibly be used for supplementing human and animal diet. Cholesterol content of breast fat – 80 mg/100 g tissue – from the breeding ostrich females (n = 6) culled and slaughtered at the age of five years appeared similar to that reported of beef and lamb adipose tissue. In a sum of 17 fatty acids (FA) determined, the mono- and polyunsaturated FA accounted for 37.51 and 38.84%, respectively. The ratio polyunsaturated/saturated FA in breast fat of culled breeding ostrich females appeared higher than reported for other avian species.It is concluded that fat from culled breeding ostriches can be used as an additive to human or animal diet, thus allowing the farmer to gain more from ostrich production. Further research is needed on composition and properties of adipose tissue of ostriches, including slaughter, as well as breeding birds culled at different ages.

4

The effect of soy hydrolysates on changes in cholesterol content and its oxidation products in fine - ground model sausages

84%

Bilska A., Rudzinska M., Kowalski R., Krysztofiak K.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2009

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tom 08

|

nr 3

15-22

Background. Meat products belong to products particularly at risk of fat oxidation processes. One of the methods to prevent disadvantageous oxidative changes of lipids in food is the application of antioxidants. Material and methods. The experimental material consisted of fine - ground model sausages. Produced processed meats differed in terms of the presence and amount of acid and enzymatic soy hydrolysates (0.3% and 0.7%). The reference sample comprised processed meat product with no hydrolysate added. Model processed meat products were stored at 4°C for 29 days. The analyses included changes in peroxide value, changes in cholesterol and its oxidation products. Results. It was found that changes of peroxide value, 7α-OHC, 7β-OHC, α-epoxy-C, β-epoxy-C, 20α-OHC, 25-OHC and total oxisterols were statistically significantly af-fected, apart from storage time, also by the type and level of applied hydrolysates. The addition of enzymatic and acid hydrolysates to batter of experimental sausages effectively inhibited the process of fat oxidation. Conclusions. In samples with enzymatic hydrolysate an approx. 20% loss of initial cholesterol content was recorded. In contrast, in the other samples this loss amounted to approx. 10%. The process of cholesterol metabolism in tested processed meat products was affected by their storage time and the type of added hydrolysate. It was observed that the highest dynamics of cholesterol metabolism occurred in a sample with no hydrolysate added. The level of total oxisterols in the sample with no addition of hydrolysate was over two times higher than in samples with an addition of hydrolysate.

5

Impact of different fishing seasons on the fatty acids profile, cholesterol content, and fat in the muscles of perch, Perca fluviatilis L. from the Wloclawski Reservoir (central Poland)

84%

Stanek M., Dabrowski J., Roslewska A., Kupcewicz B., Janicki B.

Archives of Polish Fisheries

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2008

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tom 16

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nr 2

The aim of the study was to compare the fatty acids profile, fat content, and total cholesterol in the muscles of female perch, Perca fluviatilis L., caught in fall and spring. The group of fish examined was comprised of perch caught in the Włocławski Reservoir in December 2005 and June 2006. Analysis indicated that the muscles of the fish caught in fall had higher total cholesterol and fat content (53.91 mg 100 g-1 and 2.17%, respectively) in comparison with the level of these parameters in the muscles of perch caught in spring (44.74 mg 100 g-1 and 1.94%, respectively). In both seasons, the main saturated fatty acid (SFA) was C16:0, the monounsaturated fatty acids (MUFA) were dominated by C18:1 n-6, and the highest percentage of polyunsaturated fatty acids (PUFA) was of C20:5 n-3. The total SFA and PUFA was higher in the muscles of perch caught in fall at 47.53 and 28.65%, respectively, in contrast to the values of these acids in spring, which were 43.02% and 21.73%, respectively. Total MUFA in fall (23.83%) was lower than in spring (32.24%).

6

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Is the convenience food a source of cholesterol?

84%

Grajeta H., Drzewicka M., Biernat J., Salejda A.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

|

nr 4[A]

187-189

The aim of the study was to estimate cholesterol content in some convenience food: ready-to-cook products and fast food products. The content of cholesterol in the products was determined with the gas chromatography method. Contents of cholesterol in the ready-to-cook very highly differentiated and ranged from 5.4 mg (dumplings filled with potato and cottage cheese “Ruskie”) to 62.2 mg/100 g of product (cutlet “Kijowski”). Cholesterol content of fast food products was also diversified and ranged from 12.4 mg (tortilla from McDonald’s Restaurant) to 72.1 mg/100 g of product (breaded chicken wings from KFC Restaurant). Most of the tested convenience food products were not a rich source of cholesterol, but should be consumed in moderation.

7

Effect of essential unsaturated fatty acids in linseed oil on the cholesterol content and fatty acid profile of rabbit meat lipids

84%

Kowalska D.

Polish Journal of Natural Sciences. Supplement

|

2006

|

tom 03

8

Distribution of apolipoprotein Al-containing lipoprotein subclasses in plasma of normolipidemic subjects

84%

Atmeh R. F., Kasasbeh A. Z., Abu Odeh M. R.

Acta Biochimica Polonica

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2010

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tom 57

|

nr 3

The distribution of apoA-I among apoA-I-containing lipoprotein (AI-Lp) subclasses in plasma was studied by immunoblotting utilizing agarose gel matrix incorporating anti-apoA-I as the transfer medium. Nine AI-Lp subclasses were detected in the plasma of normolipidemics, with relative molecular masses ranging from 70 000 to ≥ 354 000 and diameters from 7.12 to ≥ 11.6 nm. The mass distribution of AI-Lp subclasses was significantly different between males and females, and some subclasses increased gradually with age while others decreased. There was a significant strong positive correlation between subclass 1 (Mr 70 000-75 000) and subclass 3 (Mr 105 000-126 000) in all subjects and age groups. Analysis of similar AI-Lp or HDL subclasses reported in the literature showed variability in the sizes reported by various workers. This stresses the need for a unified classification of such subclasses, and this work contributes to this direction. The quantitative nature of the method used in this work compared with the semiquantitative approaches used earlier makes it a better method for the study of the quantitative changes of the subclasses in various physiological and pathological states. The method helps to generate ideas for in vitro and in vivo studies of apoA-I exchange among subclasses and in vivo kinetic studies. Conclusion. Plasma level of the AI-Lp subclasses varied quantitatively with age and gender, and strong correlations were detected between some subclasses. This work contributes to a better classification of AI-Lp subclasses according to their size. Comparison of the method used here with the methods reported in the literature revealed its advantages.

9

Effect on antioxidants addition on changes in cholesterol content and its oxidation products in frozen meat products

84%

Hes M., Kmiecik D., Rudzinska M., Gramza-Michalowska A.

Polish Journal of Food and Nutrition Sciences

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2011

|

tom 61

|

nr Suppl.1

10

The relationship between blood plasma cholesterol and milk yield in Holstein cows

84%

Chladek G., Machal L., Hibner A., Nowakowski P.

Zeszyty Naukowe Akademii Rolniczej we Wrocławiu. Zootechnika

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2001

|

tom 48

Groups of 19 to 24 dairy Holstein cows were observed monthly for the period of 12 months (12 test days). The aim of the study was to observe the relationship between blood plasma cholesterol concentration and milk production and milk components. The mean milk yield was 33.8 kg with milk protein content 2.96%, milk fat content 4.02% and cholesterol concentration in blood plasma 3.44 mmol/1. Cows in the experimental groups were in their early lactation (on average 58.6 days after calving). The coefficients of the correlation between blood plasma cholesterol and some milk production parameters calculated for each test day ranged as follows: - 0.361 to 0.437 for milk yield, -0.275 to 0.203 for milk fat content and -0.181 to 0.480 for milk protein content. Polynomials of the third degree or higher were calculated for the observed parameters so as R~ was higher than 0.5. The calculated coefficients of correlation between blood plasma cholesterol content and milk production parameters did not reveal a clear tendency in the relationships. However, the graphical polynomial expression of relationships showed a positive relationship between blood plasma cholesterol content and milk yield and a negative relationship between blood plasma cholesterol and milk protein content. No relationship was found between blood plasma cholesterol concentration and milk fat content due to high variability of fat content in milk.

11

Influence of yolk cholesterol content on reproduction ability of Japanese quail

84%

Baumgartner J., Koncekova Z., Csuka J., Benkova J.

Zeszyty Naukowe. Przegląd Hodowlany

|

1997

|

tom 31

12

Effect of dietary conjugated linoleic acid isomers and vitamin E on fatty acid composition and cholesterol content of hen egg yolks

84%

Szymczyk B., Pisulewski P. M.

Journal of Animal and Feed Sciences

|

2005

|

tom 14

|

nr 1

13

Effect of freezing methods on the bacterial contamination level of horsemeat during cold storage

84%

Kondratowicz J., Uradzinski J,., Jozwik E., Bak T.

Polish Journal of Veterinary Sciences

|

2000

|

tom 03

|

nr 3

This stiřdy was aimed at determining the influence of three different freezing methods on the horsemeat microfloraduring a 3-month-cold storage. The three methods used included freezing in a container ventilation chamber, freezing in liquid carbon dioxide and two-stage freezing method (combined method based on using liquid carbon dioxide and freezing in a container ventilation chamber). The study revealed that the two-stage freezing method or freezing with liquid carbon dioxide were significantly more effective in the reduction of bacteria within the meat than freezing in a container ventilation chamber. During a 3-month-cold storage of horsemeat, a gradual reduction in bacterial populations was observed. The reduction was significantly greater in the "enriched" meat frozen with the two-stage method or in liquid carbon dioxide as compared to that found in the "normal" meat.

14

Physiological response of the small intestine and caecum of rats to saccharose substitution with fructooligosaccharides in diets with a different content of protein, fat and cholesterol

67%

Wroblewska M., Juskiewicz J., Brzuzan L., Zdunczyk Z.

Polish Journal of Natural Sciences. Supplement

|

2006

|

tom 03

593-600

15

Studies upon genetic and environmental factors affecting the cholesterol content of cow milk. I. Relationship between the polymorphic form of beta-lactoglobulin, somatic cell count, cow age and stage of lactation and cholesterol content of milk

67%

Strzalkowska N., Jozwik A., Bagnicka E., Krzyzewski J., Horbanczuk J. O.

Animal Science Papers and Reports

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2009

|

tom 27

|

nr 2

95-103

Despite the fact that cholesterol is a comparatively stable component of cows’ milk its concentration is, within a certain range, subject to significant variation related to the season (probably the feeding system), lactation stage and somatic cell count in milk. The highest differences (about 25%) in the amount of cholesterol per g milk fat were observed between the first and last lactation stage. Despite the decreasing milk yield with the progress of lactation, the amount of cholesterol secreted with milk increased significantly. In the milk of cows for which the somatic cell count was below 100 thousand/ml the cholesterol content was by about 10% lower than that in milk characterized by a higher somatic cell count.The positive correlation coefficients obtained between the amount of cholesterol expressed as mg/100 ml milk and the per cent of fat and protein indicate that selection conducted for increasing the concentration of nutritive components in milk will result in an increased cholesterol content.However, the quantity of cholesterol per 1 g milk fat will decrease. There was observed no correlation between the content of cholesterol in milk and the polymorphic forms of LGB.

16

Effect of bulky feed type on slaughter traits and meat quality of finishing Limousin bulls

67%

Bilik K., Choroszy Z., Lopuszanska-Rusek M.

Medycyna Weterynaryjna

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2007

|

tom 63

|

nr 07

801-804

The study was carried out during the finishing period of 70 days. A total of 18 Limousin bulls at an initial weight of approx. 440 kg were divided into three analogous feeding groups (6 animals per group) according to body weight. Each feeding group was given a different bulky feed on an ad libitum basis: maize silage (group KK), wilted meadow grass silage (group KT) or both silages (group KKKT). These were supplemented with meadow hay (1 kg/day) and concentrate mixture (1-1.2 kg/100 kg body weight). Body weight, chemical composition and fatty acid profile of the feeds were determined. Chemical composition, levels of fatty acids and total cholesterol in the meat samples from the thoracis muscle (TM), and dressing percentage were also determined. Limousin bulls fed meadow grass silage had lower levels of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA), higher levels of polyunsaturated fatty acids (PUFA, especially C 18:3 n-3) and a narrower n-6/n-3 PUFA ratio than animals fed maize silage or both silages. Similar results were obtained in groups for carcass meat content, dressing percentage and total cholesterol content.

17

Wplyw nasyconych i jednonienasyconych kwasow tluszczowych na zawartosc cholesterolu w organizmie

67%

Hanczakowski P.

Biuletyn Informacyjny. Instytut Zootechniki

|

2001

|

tom 39

|

nr 4

45-52

18

Nigella sativa L. supplemented diet decreases egg cholesterol content and suppresses harmful intestinal bacteria in laying hens

67%

Tofazzal Islam M., Selim A. S. M., Abu Sayed M., Khatun M. A., Nurealam Siddiqui M., Shafiul Alam M., Afzal Hossain M.

Journal of Animal and Feed Sciences

|

2011

|

tom 20

|

nr 4

19

Dietetyczna wieprzowina?

67%

Barowicz T.

Biuletyn Informacyjny. Instytut Zootechniki

|

1997

|

tom 35

|

nr 4

43-50

20

Impact of different maintenance conditions on the lipid profile parameters at fox - Alopex lagopus

67%

Nowakowicz-Debek B., Saba L., Bis-Wencel H., Bombik E.

Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica

|

2005

|

tom 23

239-244

Ograniczanie wyników

Cholesterol content and fatty acid composition of egg yolk of grey nandu [Rhea americana]

Cholesterol content and fatty acid composition of two fat depots from slaughter ostriches [Struthio camelus] aged 14 months

Cholesterol content and fatty acid composition of fat from culled breeding ostriches [Struthio camelus]

The effect of soy hydrolysates on changes in cholesterol content and its oxidation products in fine - ground model sausages

Impact of different fishing seasons on the fatty acids profile, cholesterol content, and fat in the muscles of perch, Perca fluviatilis L. from the Wloclawski Reservoir (central Poland)

Is the convenience food a source of cholesterol?

Effect of essential unsaturated fatty acids in linseed oil on the cholesterol content and fatty acid profile of rabbit meat lipids

Distribution of apolipoprotein Al-containing lipoprotein subclasses in plasma of normolipidemic subjects

Effect on antioxidants addition on changes in cholesterol content and its oxidation products in frozen meat products

The relationship between blood plasma cholesterol and milk yield in Holstein cows

Influence of yolk cholesterol content on reproduction ability of Japanese quail

Effect of dietary conjugated linoleic acid isomers and vitamin E on fatty acid composition and cholesterol content of hen egg yolks

Effect of freezing methods on the bacterial contamination level of horsemeat during cold storage

Physiological response of the small intestine and caecum of rats to saccharose substitution with fructooligosaccharides in diets with a different content of protein, fat and cholesterol

Studies upon genetic and environmental factors affecting the cholesterol content of cow milk. I. Relationship between the polymorphic form of beta-lactoglobulin, somatic cell count, cow age and stage of lactation and cholesterol content of milk

Effect of bulky feed type on slaughter traits and meat quality of finishing Limousin bulls

Wplyw nasyconych i jednonienasyconych kwasow tluszczowych na zawartosc cholesterolu w organizmie

Nigella sativa L. supplemented diet decreases egg cholesterol content and suppresses harmful intestinal bacteria in laying hens

Dietetyczna wieprzowina?

Impact of different maintenance conditions on the lipid profile parameters at fox - Alopex lagopus