نتایج جستجو برای: 6 polyunsaturated fatty acids alone or in combination with vitamin e on male breeders fatty acid composition of spermatozoa
تعداد نتایج: 26093531 فیلتر نتایج به سال:
Fatty acids are the simplest type of lipids that serve as building blocks for more complex lipids such as phospholipids, cholesterol, and vitamin E, which are integral to cell membranes (Fig. 1). Abnormal metabolism and imbalances of these three complex lipids have all been associated with autism spectrum disorders (ASDs) and will be outlined in following sections. Fatty acids can be saturated,...
Background: Many studies are being conducted to improve the quality of bull sperm in storage conditions. It seems that increasing sperm membrane unsaturated fatty acids can enhance sperm quality. This study was aimed to investigate the effects of combination of omega- 3, 6, 9 fatty acids on characteristics of bovine chilled semen. Materials and Methods: Different levels of oil containing omega-...
Thirty-six castrated male growing pigs were used to study the effect of dietary beef tallow (BT) versus sunflower oil (SO) on meat quality and fatty acid composition of various tissues. The diets used contained either 5% (w/w) of the variable fat source. The fat type had no significant effect on carcass traits (carcass weight, back-fat thickness, fat-lean ratio) and meat quality (colour, pH(1),...
Fatty acids composition in edible parts of Blue Swimming Crab (Portunus pelagicus) caught in the Persian Gulf close to the Bushehr Province were investigated. Among saturated fatty acids (SFA), the 16:0 and 18:0 fatty acids were the most two dominant fatty acids in meat tissues that analyzed. 18:1n-9 and 16:1n-7 were the major fatty acids among the MUFAs of male and female crab. The main PUFAs ...
Fatty acids composition in edible parts of Blue Swimming Crab (Portunus pelagicus) caught in the Persian Gulf close to the Bushehr Province were investigated. Among saturated fatty acids (SFA), the 16:0 and 18:0 fatty acids were the most two dominant fatty acids in meat tissues that analyzed. 18:1n-9 and 16:1n-7 were the major fatty acids among the MUFAs of male and female crab. The main PUFAs ...
Most preterm infant formulas contain medium-chain triacylglycerols (MCT), but the effects of MCT on polyunsaturated fatty acid status and metabolism are controversial. Thus, we studied the effects of MCT on linoleic acid metabolism using stable isotopes. Enterally fed preterm infants were randomized to receive for 7 days 40% of fat as MCT (n = 10) or a formula without MCT (n = 9). At study day ...
After cereals, oilseeds are the second-largest food reserves in the world. According to available statistics, more than 95 percent of Iran's oil needs are imported. Given the growing need for edible oils in Iran, it is important to identify fatty acids in the oilseed crops. Camelina sativa L. is an oil-medicinal plant and belongs to the Brassicaceae family that requires very little water and fe...
vitamin e is a potent reactive oxygen metabolites (rom) scavenger. it is a lipid-soluble vitamin and its main function is to protect polyunsaturated fatty acids against oxidative stress. twenty-five mechanically ventilated intensive care unit (icu) adult patients participated in a prospective randomized clinical trial receiving either placebo (10 patients) or 3 im doses (1000 iu each) of vitami...
Objective The lipid composition of a mammal’s spermatozoa and seminal plasma vary in both structure and function. Evidence exists to suggest that dietary supplementation with the appropriate polyunsaturated fatty acids (PUFAs) affects spermatogenesis, semen quality and sperm motility. Therefore, this study has been conducted to evaluate the correlations between serum lipid profile and histologi...
Thirty-six castrated male growing pigs were used to study the eVect of dietary beef tallow (BT) versus sunXower oil (SO) on meat quality and fatty acid composition of various tissues. The diets used contained either 5% (w/w) of the variable fat source. The fat type had no signiWcant eVect on carcass traits (carcass weight, back-fat thickness, fat-lean ratio) and meat quality (colour, pH1, pHU, ...
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