The Effect of Temperature and Diet on the Fatty Acid Composition of Japanese Quail, Coturnix coturnix japonica
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| Language: | English |
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Bowling Green State University / OhioLINK
1971
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| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1555931250426976 |
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ndltd-OhioLink-oai-etd.ohiolink.edu-bgsu15559312504269762021-08-03T07:10:40Z The Effect of Temperature and Diet on the Fatty Acid Composition of Japanese Quail, Coturnix coturnix japonica Durairaj, G. Biology Newly hatched Japanese quail were fed experimental diets containing O per cent, 2 per cent and 4 per cent linoleic acid while acclimated to temperatures 10°c, 23c and, 42c and maintained under a 16-hour photoperiod. Liver, muscle, brain, gonad and the 'rest of the body' were analyzed for per cent lipids; and these lipids for mole per cent levels of fatty acids. Myristic, palmitic, palmitoleic, stearic, oleic, linoleic, eicosatrienoic, and arachidonic acids constituted more than 95 per cent of the fatty acids of the total quail. The ratio of saturated and unsaturated fatty acids (A/E) was a function of acclimation temperature: the level of saturation was higher after high acclimation temperatures and was lower at low acclimation temperatures. Conversely, the level of unsaturation was higher at low acclimation temperatures and lower at high acclimation temperatures. This relationship was more pronounced in birds that were over 50 days old since they had sufficient time for acclimation. Myristic, palmitic, and stearic acids were at significantly higher levels in hot acclimated quail. The level of palmitoleic and oleic acids were significantly higher in cold acclimated quail. The A/E ratios of C-14, C-16, C-18, C-20 fatty acids were significantly influenced by temperature. This first illustration of alteration of fatty acids as a response to temperature acclimation in an avian species is interpreted as a mechanism for membrane fluidity for homeostatic regulation under varying ambient temperatures. Quail fed the O per cent diet had a higher content of saturated fatty acids including myristic acid; while those fed the 2 per cent and 4 per cent diets had a higher percentage of unsaturated fatty acids, including linoleic acid, in response to the dietary availability of these acids. The qualitative relationship of eicosatrienoic and arachidonic acids in birds fed the O per cent, 2 per cent and 4 per cent diets resembled the mammalian situation. Oleic/linoleic acid ratios indicated a tendency for retention of linoleic acid in tissues and eggs as a function of dietary availability. The high mortality and other deficiency symptoms of quail fed the 0 per cent diet (featherless legs, etc.) strongly suggest that linoleic acid is an essential fatty acid in quail. 1971 English text Bowling Green State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1555931250426976 http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1555931250426976 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws. |
| collection |
NDLTD |
| language |
English |
| sources |
NDLTD |
| topic |
Biology |
| spellingShingle |
Biology Durairaj, G. The Effect of Temperature and Diet on the Fatty Acid Composition of Japanese Quail, Coturnix coturnix japonica |
| author |
Durairaj, G. |
| author_facet |
Durairaj, G. |
| author_sort |
Durairaj, G. |
| title |
The Effect of Temperature and Diet on the Fatty Acid Composition of Japanese Quail, Coturnix coturnix japonica |
| title_short |
The Effect of Temperature and Diet on the Fatty Acid Composition of Japanese Quail, Coturnix coturnix japonica |
| title_full |
The Effect of Temperature and Diet on the Fatty Acid Composition of Japanese Quail, Coturnix coturnix japonica |
| title_fullStr |
The Effect of Temperature and Diet on the Fatty Acid Composition of Japanese Quail, Coturnix coturnix japonica |
| title_full_unstemmed |
The Effect of Temperature and Diet on the Fatty Acid Composition of Japanese Quail, Coturnix coturnix japonica |
| title_sort |
effect of temperature and diet on the fatty acid composition of japanese quail, coturnix coturnix japonica |
| publisher |
Bowling Green State University / OhioLINK |
| publishDate |
1971 |
| url |
http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1555931250426976 |
| work_keys_str_mv |
AT durairajg theeffectoftemperatureanddietonthefattyacidcompositionofjapanesequailcoturnixcoturnixjaponica AT durairajg effectoftemperatureanddietonthefattyacidcompositionofjapanesequailcoturnixcoturnixjaponica |
| _version_ |
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