“…The amount of saturated fatty acid (SFA) was reduced by 17.1% compared with the initial value, resulting in an increase in the proportion of polyunsaturated fatty acids (PUFA) by 4.4%, resulting in an unsaturated fatty acid (UFA) proportion of 90%. There was a significant improvement in the SFA/PUFA ratio by 26% over the baseline, and the omega-6/omega-3 ratio by 8.9% to a value of 3.1:1. …”
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“…The fat of the ‘lean’ D pigs did not show a “healthy” fatty acid ratio, while the n-3 PUFA/n-6 PUFA ratio in the fat of the M pigs was the best, with significant amounts of short-chain fatty acids. The highest UFA content, particularly omega 3 and omega 6 PUFA, was found in the backfat of A pigs with a minimum SFA content. …”
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“…Specific FAs, total SFA, and total UFA were significantly higher in group II than in the other groups. …”
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“…Milk from ewes with a BCS of 2.5 had high levels of UFA and MUFA at day 60 of lactation compared to other ewes. …”
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“…In successive weeks of lactation, an improved energy balance contributed to a decrease in the concentrations of unsaturated fatty acids (UFA) and an increase in the conjugated linoleic acid (CLA) content of milk fat.…”
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“…CONCLUSION: The levels of i15/i13 ratio, C16:1(5) and C16:1(10) UFAs were related to growth temperature variations recorded between thermotypes and/or phylogenetic groups. …”
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“…In fact, at different times of bacteria development, selective High Performance Liquid Chromatography analysis of the growth medium containing LBO detected a significant increase in free unsaturated fatty acids (UFAs) in particular oleic, palmitic and linoleic acids, which are already known for their antibacterial activity. …”
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“…The results suggests feeding corn stalk could produce a greater proportion of unsaturated fatty acid (UFA) in milk fat without resulting in milk fat depression (MFD) in mid lactation cows, but simply increasing the ratio of concentrate in low forages diets is not an effective way to increase milk fat synthesis and milk production.…”
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“…Although the total unsaturated fatty acid (UFA) content of KOs was lower than the total UFS content in FO, the remaining UFS content in the brain was higher than that in FO over time. …”
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“…Serum levels of saturated fatty acids (UFA) in the IG group were higher than those in the CG group, whereas reverse results were obtained for the levels of saturated fatty acids (SFA). …”
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“…The current findings showed that UFA/SFA, PUFA/SFA, and PUFA n-6/n-3 ratios in RO and SB muscles were within the optimum values for human diets. …”
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“…The partial and complete substitution changed the profile of milk fatty acids, resulting in a slight increase in saturated fatty acids (SFA) and a decrease in unsaturated fatty acids (UFA) as well as in all functional fatty acids except vaccenic acid. …”
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“…Merrillii nuts, which are rich in unsaturated fatty acids (UFA), are easily affected by temperature and humidity, and they oxidize quickly during the post-harvest ripening stage, leading to the deterioration of nut quality. …”
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“…The FA composition of LD fat in T2 had higher unsaturated fatty acid (UFA), omega-6 (n6), and omega-3 (n3) FA content. …”
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“…For nutritional value, copepods fed on rice bran were detected to have the highest content of MUFA, PUFA, and the lowest SFA and SFA/UFA ratio; more importantly, the rice bran diet was the only treatment that showed C20:5ω3. …”
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“…Dry-aging led to an increase in the contents of total unsaturated fatty acids (UFAs), monounsaturated fatty acids (MUFAs), and UFA/saturated fatty acids (SFA) in both muscles (p < 0.05). …”
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“…GABA might preserve the pericarp of carambola fruit by increasing the content of the unsaturated fatty acid (UFA) γ-linolenic acid and reducing the saturated fatty acid (SFA) such as caproic acid (C6:0), caprylic acid (C8:0), myristic acid (C14:0), and palmitic acid (C16:0) progressively. …”
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“…Meanwhile, the ratios of unsaturated fatty acid (UFA), polyunsaturated fatty acid (PUFA), monounsaturated fatty acid (MUFA) and the content of flavor amino acid of the LTL in the GF group were significantly decreased (p < 0.05). …”
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“…RSM decreased total monounsaturated fatty acids (MUFA) (P < 0.01) and increased total polyunsaturated fatty acids (PUFA) (P < 0.01) of yolk, but total saturated fatty acids (SFA) proportions and UFA/SFA ratio of egg yolk were not significantly affected by RSM. …”
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