Browsing Nutrició, Ciències de l'Alimentació i Gastronomia by Subject "Àcids grassos en la nutrició"

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Composition and Nutritional Value of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Varona, Elisa; Tres Oliver, Alba; Rafecas Martínez, Magdalena; Vichi, S. (Stefania); Barroeta, A.C.; Guardiola Ibarz, Francesc (2021-01-28)

Acid oils (AO) and fatty acid distillates (FAD) are oil refining by-products rich in free fatty acids. The objective of this study is their characterization and the identification of their sources of variability so that ...

Effects of 1-Year Intervention with a Mediterranean Diet on Plasma Fatty Acid Composition and Metabolic Syndrome in a Population at High Cardiovascular Risk

Mayneris-Perxachs, Jordi; Sala Vila, Aleix; Chisaguano Tonato, Aida Maribel; Castellote Bargalló, Ana Isabel; Estruch Riba, Ramon; Covas Planells, María Isabel; Fitó Colomer, Montserrat; Salas Salvadó, Jordi; Martínez-González, Miguel Ángel, 1957-; Lamuela Raventós, Rosa Ma.; Ros Rahola, Emilio; López Sabater, María del Carmen; PREDIMED Study Investigators (2017-03-29)

BACKGROUND & AIMS: Metabolic syndrome (MetS) has become an important public concern due to its increasing prevalence. An altered fatty acid composition has been associated with MetS, but the Mediterranean diet has been ...

Effects of dietary free fatty-acid content and saturation degree on lipid-class composition and fatty-acid digestibility along the gastrointestinal tract in broiler starter chickens

Rodríguez Sánchez, Raquel; Tres Oliver, Alba; Sala, Roser; Garcés-Narro, Carlos; Guardiola Ibarz, Francesc; Gasa, J.; Barroeta, A.C. (2020-06-08)

The aim of the present study is to assess the effect of the dietary free fatty acid (FFA) content and dietary fat saturation degree on the fatty-acid (FA) digestibility and lipid-class content along the gastrointestinal ...

Effects of free-fatty-acid content and saturation degree of the dietary oil sources on lipid-class content and fatty-acid digestibility along the gastrointestinal tract in broilers from 22 to 37 days of age

Tres Oliver, Alba; Rodríguez Sánchez, Raquel; Sala, Roser; Soler, María Dolores; Guardiola Ibarz, Francesc; Barroeta, A.C. (2021-09-09)

The aim of the present study is to assess the effect of the free-fatty-acid (FFA) content and saturation degree of dietary fat (added at 6%) on the fatty-acid (FA) digestibility and lipid-class content along the gastrointestinal ...

Influence of free fatty acid content and degree of fat saturation in laying hen diets on egg quality, yolk fatty acid profile, and cholesterol content

Palomar, María; Soler, María Dolores; Tres Oliver, Alba; Barroeta, A.C.; Muñoz-Nuñez, M.; Garcés-Narro, Carlos (2023-02-15)

The aim of the present study was to evaluate the effect of dietary free fatty acid (FFA) content and the degree of saturation on egg quality, yolk fatty acid (FA) profile, and yolk cholesterol content. For a 15-wk period, ...

Methods to determine the quality of acid oils and fatty acid distillates used in animal feeding

Varona, Elisa; Tres Oliver, Alba; Rafecas Martínez, Magdalena; Vichi, S. (Stefania); Barroeta, A.C.; Guardiola Ibarz, Francesc (2021-05-20)

Acid oils and fatty acid distillates are by-products from the refining of edible oils and fats. They are used as feed ingredients, but their highly variable composition sometimes affects the productive parameters of the ...

Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Varona, Elisa; Tres Oliver, Alba; Rafecas Martínez, Magdalena; Vichi, S. (Stefania); Sala, Roser; Guardiola Ibarz, Francesc (2021-09-09)

Acid oils (AO) and fatty acid distillates (FAD) are byproducts from chemical and physical refining of edible oils and fats, respectively. Their high energy value makes their upcycling interesting as alternatives to ...