The sub-samples from sections in each the belly were combined, comminuted, well-mixed and used for fatty acids analysis. The lipids in the samples were extracted using a solvent mixture of chloroform: methanol (2:1, v/v) and then were converted to fatty acid methyl esters (FAME) as described in our previous study [14 (link)]. Approximately 1.0 mL of FAMEs were transferred to auto-sampler vials and was sealed. The separation of FAMEs was achieved using a gas chromatography/flame ionization detector (GC-FID, Varian Technologies, Palo Alto, CA, USA) equipped with an Omegawax capillary column (30 m×0.25 mm×0.25 μm film thickness; Supelco, Bellefonte, PA, USA). The GC oven temperature was maintained at 50°C for 1 min, and ramped at a rate of 25°C/min to 200°C, and further raised at a rate of 5°C per min to 230°C.
The injection port and detector temperatures were set at 250°C and 260°C respectively. Identification of fatty acids in samples was carried out by comparing their retention times with those obtained from standard fatty acids. Individual fatty acids were expressed as relative percent (%) of total fatty acids FAMEs.
The injection port and detector temperatures were set at 250°C and 260°C respectively. Identification of fatty acids in samples was carried out by comparing their retention times with those obtained from standard fatty acids. Individual fatty acids were expressed as relative percent (%) of total fatty acids FAMEs.
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