| Autor: |
Osthoff G; Department of Microbial, Biochemical and Food Biotechnology, University of Free State, Bloemfontein, South Africa. osthoffg.sci@ufs.ac.za, Hugo A, Bouwman H, Buss P, Govender D, Joubert CC, Swarts JC |
| Jazyk: |
angličtina |
| Zdroj: |
Comparative biochemistry and physiology. Part A, Molecular & integrative physiology [Comp Biochem Physiol A Mol Integr Physiol] 2010 Jan; Vol. 155 (1), pp. 64-9. Date of Electronic Publication: 2009 Sep 30. |
| DOI: |
10.1016/j.cbpa.2009.09.025 |
| Abstrakt: |
The results presented describe and compare the fatty acid composition and melting properties of captive, healthy wild, and pansteatitis-affected wild crocodiles (Crocodylus niloticus). Differences in fatty acid composition between intramuscular and adipose fat is noted in captive crocodiles, and the latter differs from wild crocodiles as a result of different diets. Adipose fat of healthy wild crocodiles differs minimally from diseased ones, respectively with 37.3+/-2.6% vs. 43.2+/-2.3% monounsaturated fatty acids, and 43.2+/-2.9% in dead crocodiles, while polyunsaturated fatty acids decrease from 27.3+/-1.9% to as low as 21.9+/-3.6% respectively. Of the unsaturated fatty acids 18:2n-6 decreased from 6.5+/-2.6% in unaffected crocodiles to 3.5+/-0.6% in highly affected and 3.2+/-0.4% in dead crocodiles, and 22:5n-3 from 2.8+/-0.6% to 1.8+/-0.3% and 2.2+/-0.3% respectively. The melting properties as determined by differential scanning calorimetry show that extracted adipose fat is a small degree softer in pansteatitis-affected tissue, specifically in the temperature range 7-36 degrees C, and does not contribute to the hard texture noted for adipose fat tissue of pansteatitis-affected animals. A high moisture content of 51.0+/-19.7% of the fat tissue of pansteatitis-affected animals vs.17.1+/-8.0% of healthy ones, suggests that physiological changes due to interstitial inflammation may contribute to the hard texture. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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