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Fatty Acid Composition of Tissues of Pigs Fed Whole Peanuts
Author(s) -
CHUNG R. A.,
RAMEY C. L.,
LIN C. C.,
WALLS J. A.,
SETTLER S. H.,
FARLEY W. H.,
MILE E. T.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb01815.x
Subject(s) - kidney , composition (language) , chemistry , fatty acid , food science , peanut oil , biology , biochemistry , endocrinology , raw material , linguistics , philosophy , organic chemistry
SUMMARY The liver of pigs fed a whole‐peanut‐supplemented diet significantly increased in fatty acid means in 18:1 (carbon chain length: number of double bonds) and 18:2, and significantly decreased in 18:0, compared with the liver of pigs on a control diet. The kidney decreased significantly in 14:0 and 17:0, and the heart decreased significantly in 16:1. These changes were primarily the result of an increased total lipid consumption since the fatty acid compositions of both dietary lipids were very similar. Of all the tissues studied (liver, heart, kidney, ham, shoulder, skin, bacon fat, and chop) the liver contained the largest amount of 18:0, 18:2, and 20:4, and the least amount of 14:0, 16:0, 16:1, 17:1, and 18:1.