[On the occurrence of fatty acids in animal fats. 1st communication (author's transl)].
The fats of a number of organs, and of sausages made from these organs, were examined regarding their composition of fatty acids. The main emphasis was placed on determining the contents of polyunsaturated fatty acids. The values were expressed as "arachidonic acid equivalents", on the effects of lowering the level of lipids in the blood. In the tested organs the fat contained 9-19% arachidonic acid equivalent. In the sausages that fat contained 5.9-8.9% arachidonic acid equivalent (i.e. 2.1-2.5 g arachidonic acid equivalent per 100 g of sausage). High contents of arachidonic acid were found particularly in fat from livers.
D000818:Animals; D001095:Arachidonic Acids / Q000032:analysis; D002417:Cattle; D004041:Dietary Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D005504:Food Analysis; D008099:Liver / Q000032:analysis; D008168:Lung / Q000032:analysis; D008383:Margarine / Q000032:analysis; D013552:Swine; D013557:Switzerland
D001095:Arachidonic Acids; D004041:Dietary Fats; D005227:Fatty Acids; D008383:Margarine
Zur Kenntnis der Fette tierischer Herkunft. 1. Zum Fettsäurevorkommen in tierischen Fetten