Search results for: T.D. Turner

Items from 1 to 9 out of 9 results

article

Isolation of α-linolenic acid biohydrogenation products by combined silver ion solid phase extraction and semi-preparative high performance liquid chromatography

T.D. Turner, W.J. Meadus, C. Mapiye, P. Vahmani, more

Journal of Chromatography B > 2015 > 980 > Complete > 34-40

Polyunsaturated fatty acids typically found in cattle feed include linoleic (LA) and α-linolenic acid (ALA). In the rumen, microbes metabolize these resulting in the formation of biohydrogenation products (BHP), which can be incorporated into meat and milk. Bioactivities of LA-BHP, including conjugated linoleic acid (cis (c) 9,trans (t) 11-18:2 and t10,c12-18:2) and trans fatty acid isomers (t9-,...

article

Effects of diets supplemented with sunflower or flax seeds on quality and fatty acid profile of hamburgers made with perirenal or subcutaneous fat

T.D. Turner, J.L. Aalhus, C. Mapiye, D.C. Rolland, more

Meat Science > 2015 > 99 > Complete > 123-131

Steers were fed grass hay or red clover silage based diets containing flaxseed or sunflower seed as sources of 18:3n−3 and 18:2n−6 respectively. Hamburgers were made from triceps brachii and perirenal or subcutaneous fat. Perirenal-hamburgers contained more polyunsaturated fatty acids (PUFA), several PUFA biohydrogenation intermediates (BHI), and 18:0 (P<0.05). Oxidative stability was similar across...

article

Predicting fat quality from pigs fed reduced-oil corn dried distillers grains with solubles by near infrared reflectance spectroscopy: Fatty acid composition and iodine value

N. Prieto, B. Uttaro, C. Mapiye, T.D. Turner, more

Meat Science > 2014 > 98 > 4 > 585-590

This study tested the ability of near infrared reflectance spectroscopy (NIRS) to estimate the fatty acid (FA) composition and iodine value (IV) of backfat from carcasses of pigs fed reduced-oil corn dried distillers grains with solubles. NIRS was suitable for screening purposes for the proportions of total saturated, monounsaturated, polyunsaturated, n−3 and n−6 FAs and some individual FAs such as...

article

Flaxseed fed pork: n−3 fatty acid enrichment and contribution to dietary recommendations

T.D. Turner, C. Mapiye, J.L. Aalhus, A.D. Beaulieu, more

Meat Science > 2014 > 96 > 1 > 541-547

The potential to increase n−3 fatty acid (FA) intake via flaxseed fed pork is underestimated when restricted to pure longissimus muscle, whereas a combination of muscle and adipose tissue is typically consumed. Presently, the FA content of pigs fed 0%, 5% and 10% dietary flaxseed for 11weeks was measured in loin, picnic and butt primals (lean muscle with epimysium (L), L plus seam fat (LS), and LS...

article

Effects of feeding flaxseed or sunflower-seed in high-forage diets on beef production, quality and fatty acid composition

C. Mapiye, J.L. Aalhus, T.D. Turner, D.C. Rolland, more

Meat Science > 2013 > 95 > 1 > 98-109

Yearling steers were fed 70:30 forage:concentrate diets for 205d, with either grass hay (GH) or red clover silage (RC) as the forage source, and concentrates containing either sunflower-seed (SS) or flaxseed (FS), each providing 5.4% oil to diets. Feeding diets containing SS versus FS significantly improved growth and carcass attributes (P<0.05), significantly reduced meat off-flavor intensity...

article

Adipose tissue and muscle fatty acid profiles of steers fed red clover silage with and without flaxseed

C. Mapiye, T.D. Turner, D.C. Rolland, J.A. Basarab, more

Livestock Science > 2013 > 151 > 1 > 11-20

The current study examined the effects of inclusion of flaxseed in a red clover silage diet on growth, carcass quality, adipose tissue and muscle fatty acid (FA) profiles of beef steers. Twelve British×Continental crossbred steers (363±26.5kg) were randomly assigned to two pens and fed diets containing 70% red clover silage, 15% steam rolled barley/vitamin–mineral supplement and either additional...

article

The labile lipid fraction of meat: From perceived disease and waste to health and opportunity

C. Mapiye, N. Aldai, T.D. Turner, J.L. Aalhus, more

Meat Science > 2012 > 92 > 3 > 210-220

The fatty acid composition of beef and pork has been stigmatized due to their relationships with several diseases from cardiovascular disease to cancer. Meat lipids are, however, one of the few components of meat that can be modified in content and composition, and can present opportunities for value added production and health promotion. Until regulations and policies are in place to define requirements...

article

Dietary influence on the m. longissimus dorsi fatty acid composition of lambs in relation to protein source

T.D. Turner, L. Karlsson, C. Mapiye, D.C. Rolland, more

Meat Science > 2012 > 91 > 4 > 472-477

Dietary lipid effect, as a consequence of protein supplement, on lamb m. longissimus dorsi fatty acid composition was investigated, with emphasis on biohydrogenation intermediates. Crossbred lambs (White Swedish Landrace×Texel) were fed a barley-based diet without (CON) or with protein supplements including peas (PEA), rapeseed cake (RC) or hempseed cake (HC). The HC diet resulted in the highest muscle...

article

Penetration of dynorphin 1-13 across the blood-brain barrier

T.D. Turner, J.L. Browning, M.A. Widmayer, D.S. Baskin

Neuropeptides > 1998 > 32 > 2 > 141-149

Previous studies have demonstrated neuroprotective effects of the opioid peptide dynorphin (dyn) 1-13 in focal cerebral ischemia. The passage of dyn 1-13 across the blood-brain barrier (BBB) was studied by a modification of the Oldendorf technique in the normal rat and cat, as well as in a feline model of experimentally induced focal cerebral ischemia. In the rat, dyn 1-13 penetration of the BBB could...

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Keywords

BIOHYDROGENATION (3)
Α-LINOLENIC ACID (2)
AG+-HPLC (1)
AG+-SPE (1)
BACKFAT (1)
BEEF (1)
BEEF PRODUCTION (1)
BIO-FUNCTIONAL FATTY ACIDS (1)
CONJUGATED LINOLEIC ACID (1)
CONSUMER (1)
DDGS (1)
DIET (1)
FATTY ACID (1)
FATTY ACID ENRICHED MEAT (1)
FLAXSEED (1)
GRASS HAY (1)
HAMBURGER (1)
HEALTH EFFECTS (1)
HEMPSEED CAKE (1)
HUMAN HEALTH (1)
IODINE VALUE (1)
LONG-CHAIN POLYUNSATURATED FATTY ACIDS (1)
MEAT LIPID NETWORK (1)
NIRS (1)
PEAS (1)
PORK (1)
RAPESEED CAKE (1)
RED CLOVER SILAGE (1)
RUMENIC (1)
RUMENIC ACID (1)
SATURATED FATTY ACIDS (1)
SUNFLOWER (1)
VACCENIC (1)
VACCENIC ACID (1)
[ABR] AD; ATYPICAL DIENES (1)
[ABR] BCFA; BRANCHED CHAIN FATTY ACIDS (1)
[ABR] BHI; BIOHYDROGENATION INTERMEDIATES (1)
[ABR] C; CIS (1)
[ABR] CLA; CONJUGATED LINOLEIC ACID (1)
[ABR] CLNA; CONJUGATED LINOLENIC ACID (1)
[ABR] DM; DRY MATTER (1)
[ABR] HDL-C; HIGH DENSITY LIPOPROTEIN-CHOLESTEROL (1)
[ABR] LDL-C; LOW DENSITY LIPOPROTEIN-CHOLESTEROL (1)
[ABR] MUFA; MONOUNSATURATED FATTY ACID (1)
[ABR] PPAR; PEROXISOME PROLIFERATOR ACTIVATED RECEPTOR (1)
[ABR] PUFA; POLYUNSATURATED FATTY ACID (1)
[ABR] SFA; SATURATED FATTY ACIDS (1)
[ABR] T; TRANS (1)
[ABR] TBARS; THIOBARBITURIC ACID REACTIVE SUBSTANCES (1)
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Search results for: T.D. Turner

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