To understand the mechanisms of off-odor production in irradiated meat, the volatile compounds produced from individual fatty acids by irradiation were identified. Nonirradiated oil emulsions prepared with polyunsaturated fatty acids (PUFAs) produced many volatile compounds, but the amounts of volatiles generally decreased after irradiation. Although volatile profiles of fatty acid emulsions we...

Volatile fatty acids are the most important intermediates in anaerobic digestion, and their degradations are extremely complicated thermodynamically. In this research, syntrophic anaerobic digestion of volatile fatty acids using enriched acetogenic and methanogenic cultures in a batch reactor at mesophilic conditions was investigated. Interactive effects of key microbiological and operating var...

this study was performed to determine the effects of different levels of chromium methionine (cr-met)supplementation on growth performance, meat oxidative stability and ruminal metabolites in male kids. thirty-two male mahabadi goat kids, with an average initial body weight (bw) of 22 ± 2 kg at 4 months of age, were allocated in a completely randomized design with four treatments: control witho...

polyhydroxyalkanoates (phas) is known to be temporarily stored by microorganisms in activated sludge, especially in the anaerobic-aerobic processes. the main objective of this study was to investigate the effects of fatty acids (vfas) compounds coexistence in substrate of sbr on phas productivity of activated sludge. it has been found that addition of different concentrations of vfas results in...

changes in the fatty acid composition and biochemical indices of mackerel (which has a substantial lipid content) and shark (which has negligible lipid content) fillets stored at - 18°c for up to six months were measured. lipid content was measured (6.35% and 1.38%) in mackerel and shark, respectively; however it decreased during frozen storage in both fish species. in analysis of fatty acids t...

The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...

The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...

The chemical composition of the extracted fixed oil (total fatty acid composition) and volatile oil of Nigella sativa L. seeds grown in Iran were determined by GC and GC/MS. Eight fatty acids (99.5%) and thirty-two compounds (86.7%) have been identified in the fixed and volatile oils, respectively. The main fatty acids of the fixed oil were linoleic acid (55.6%), oleic acid (23.4%), and palmiti...

Abstract For in vitro digestibility experiments addressing both horses and cattle, feces have long been thought to be an equivalent surrogate for ruminal or cecal inoculum that would eliminate the need fistulated animals. However, this assumption requires similar microbial chemical properties among sources. Validation of relationship fecal metabolic allow more readily accessible information on ...

Larson, A. D. (Louisiana State University, Baton Rouge), L. V. Hattier, and C. S. McCleskey. Volatile fatty acid requirement of a strain of Listeria monocytogenes. J. Bacteriol. 89:819-824. 1965.-Listeria monocytogenes strain 2 requires either isobutyric or 2-methylbutyric acid for growth. Elucidation of this requirement began with characterization of the growth-enhancing substance in culture f...