Body Mass Index (BMI) is a weight-to-height ratio used as a quick and easy guide to obesity classification. BMI of 30 or greater is indicative of excess body fat and has been labelled as increasing the risk of degenerative diseases such as cardiovascular disease and diabetes. Body fat percentage is also assessed through skinfold thickness measurement.. The aim of this study was to estimate the ...

Fat embolism syndrome refers to a constellation of symptoms secondary to the presence of fat globules in the lung parenchyma and/or peripheral blood circulation. The syndrome is most often seen in association with long bone or pelvic fractures and can cause significant morbidity and mortality. The present randomized double blind placebo-controlled trial was conducted to evaluate the efficacy of...

In the present study, the effect of tail fat on recovery times in intact sheep and sheep with a ligated median sacral artery following similar anesthetic exposure with isoflurane was investigated. This study was performed using seven healthy fat-tailed Iranian Lori-Bakhtiyari ewe lambs. The lambs were anesthetized twice at two week intervals (the experiment was performed in two stages). After m...

The effect of carcass weight, age at slaughter and sex on some chemical components was evaluated in twenty-two Boutsiko lambs (twelve females and ten males). Chemical composition of meat was expressed as percentage of fat, protein, collagen and moisture content. Measures of the four chemical components were taken by carcass cuts included shoulder, leg, racks, kidney, rear flank, breast ribs and...

Effects of partial docking on feedlot performance and body fat characteristics were studied in a fat-tailed sheep breed. Thirty-eight male lambs with an average weight of 4.44 ± 0.48 were randomly divided into two groups. The lambs in one group were partially docked at 3-4 h after birth, using rubber rings, and the lambs in another group remained intact (control). After weaning, 20 male lambs f...

The aim of this study was to investigate the effects of breading materials and two different frying oils on the fat up-take in the fish fillets during frying process. Breaded and non-breaded black pomfret (Parastromateus niger) fillets were fried in sunflower oil and palm olein. Fat content by Soxhelet method and scanning electron microscopy (SEM) was studied. Results from Soxhelet method showe...

ABSTRACT: Mayonnaise is probably one of the most widely used sauces worldwide. The oil content of traditionally mayonnaise is more than 65%. Fat has a role in creating viscosity, color and texture but might cause many diseases and disorders in human. In this study the influence of modified wheat bran as a fat replacer on the rheological properties of low fat mayonnaise was studied and compared ...

This study is concerned with the viability of producing biodiesel from waste beef bone fat and evaluate this product according to the quality requirements defined by ASTM D- 6751. Accordingly, beef bone fat was heated to remove the moisture under vacuum at 60 . Alkaline Catalysed Transesterfication was carried out by  using 6:1 molar ratio of ethanol to fat in the presence of 1% w/w sodium hydr...