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Half of the ��-carotene was degraded before 3?h of thermal treatment. ��-Carotene significantly increases the peroxide value of the TAGs after the third hour, suggesting a pro-oxidant action. However, different TAGs show different activity http://www.selleckchem.com/products/gsk2126458.html toward thermal treatment and ��-carotene. The LLL was found to be less stable, OLL and OLO were stable till 10 and 12?h respectively, while POO, OOO, and OSO were the stable TAGs till 14?h. In TAGs, replacing linoleic acid by oleic acid, the stability of the corresponding TAG was found to increase by 2?h. A new class of oxidized TAGs was reported for the first time, together with previously reported species. The proposed mechanism of formation and identification of the newly identified species have been explained. Among the oxidized species of TAGs, mono-hydroperoxides, bis-hydroperoxides, epoxy-epidioxides, and epoxides were the major compounds identified. ""The objective of this study was to determine the duration of diet administration required for effective modification of meat fatty acids (FA) in turkeys fed diets containing 10% of flaxseed. BIG-7 female turkeys of 11wk of age were randomly assigned to three dietary treatments and were fed wheat/soybean-based diets containing 2.5% of flaxseed oil and 2% of soybean oil (FO), 10% of ground flaxseed (FS), and 10% of flaxseed and NSP-degrading enzymes (FS+E) for 3, 4, and 5wk. After 5wk, the BWG of turkeys from FO and FS+E groups were similar, while group FS birds had a lower body weight (P=0.009). When compared to the reference diet FO, diets FS and FS+E decreased (P http://www.selleck.cn/products/CAL-101.html of n-6 after 4wk, and increased http://www.selleckchem.com/products/bay-57-1293.html the proportion of n-3 in the total FA content of breast meat. As a result, the n-6/n-3 ratio for FO, FS, and FS+E decreased in breast meat (from 2.8 to 1.4 and 1.4, respectively). When compared to 4 and 5wk, meat from turkeys slaughtered after 3wk of feeding had lower concentrations of total n-3 FA. However, the proportion of biologically active EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was the highest after 3wk. Dietary treatments did not influence the sensory attributes of breast and thigh meat evaluated after 3, 4 and 5wk. The results indicate that administration of the diet containing 10% of flaxseed for 3wk would improve the n-6/n-3 ratio and EPA and DHA contents without a negative impact on the physicochemical and sensory attributes of meat. Practical applications: The inclusion of 10% of ground flaxseed in turkey diets over a period of 3 wk before slaughter (i.e., at ?15 wk of age) would decrease the n-6/n-3 PUFA ratio in meat portions and would result in considerably higher proportion of biologically active and thus more desirable for human health EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) without any negative impact on the physicochemical and sensory attributes of meat.