Deposition of Erucic Acid in Swine Tissue Lipids

Walker, Brian

doi:10.4141/cjas72-084

Cited by 17 publications

(5 citation statements)

References 10 publications

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“…As a result of the inclusion of fish oil in the experimental diets, the levels of EPA and DHA were increased in muscle and fat tissues according with previous observations (Leskanich et al, 1994). The increases in the levels of eicosenoic and erucic acids in the tissues, particularly within the adipose tissue, have been observed previously when rapeseed oil has been fed (Walker, 1972).…”

Section: Discussionsupporting

confidence: 66%

The effect of dietary oil containing (n-3) fatty acids on the fatty acid, physicochemical, and organoleptic characteristics of pig meat and fat.

Leskanich¹,

Matthews

Warkup

et al. 1997

Journal of Animal Science

137

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An investigation was made to alter the fatty acid composition of pork and a pork product in line with human dietary advice while not adversely affecting factors controlling consumer acceptability. Pigs (n = 150) were assigned to three dietary treatments with 25 intact male-female pairs per treatment. Diet A (control) contained 3% of a 4:1 (wt/ wt) tallow-soybean oil mixture. Diets B and C contained 2% rapeseed oil plus 1% fish oil. Diets A, B, and C were supplemented with 100, 100, and 250 mg of all-rac-alpha-tocopheryl acetate/kg of diet, respectively. Pigs were given ad libitum access to feed from 52 kg live weight until 95 kg (slaughter). Sausages were prepared from the resulting cuts. Tissues of pigs were evaluated in terms of fat firmness, color, fatty acid composition, and contents of alpha-tocopherol and thiobarbituric acid-reactive substances (TBARS). Organoleptic characteristics of chops and sausages were evaluated by a trained taste panel. Pigs fed Diets B and C had improved feed conversion ratios (P < .05) and ADG compared with control pigs. The levels of n-3 (omega-3) polyunsaturates were significantly increased in the tissues and sausage from pigs fed Diets B and C with associated alterations in n-6 to n-3 fatty acid ratios that accorded with contemporary human dietary recommendations. Levels of alpha-tocopherol and TBARS were significantly altered in the tissues. There were no appreciable differences between treatments in carcass characteristics, including color. The overall organoleptic acceptability of chops and sausages was not different between the treatments.

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Section: Discussionsupporting

confidence: 66%

The effect of dietary oil containing (n-3) fatty acids on the fatty acid, physicochemical, and organoleptic characteristics of pig meat and fat.

Leskanich¹,

Matthews

Warkup

et al. 1997

Journal of Animal Science

137

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“…The results of the plasma fatty acid analyses are summarized in Tables I and2.In general, the largest differences were found in the 18:1n-9 and 18:2n-6 levels of sow plasma, with smaller but more consistent changes in the saturated fatty acids. Walker (1972) also noted that, except for the mono and dienoic fatty acids, swine tissue (including plasma) fatty acid patterns failed to reflect dietary patterns. It is noteworthy that, although the sows eating the basal diet and soybean oil added diet were receiving the same amount of 18:2n-6 in the dietary fat, the area percent l8l.2n-6 levels in the plasma of the soybean oil added animals was much higher.…”

mentioning

confidence: 99%

The Effects of Changing Sow Dietary Fatty Acids on Fetal Plasma Fatty Acid Patterns

Farnworth¹,

Kramer²

1989

Can. J. Anim. Sci.

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Sows were fed a control diet or one with added tallow or soybean oil during gestation.Sow and fetal blood plasma fatty acids were determined at 57, 85 and 110 d gestation.The sow plasma fatty acid pattern, particularly 18:2n-6, was influenced by diet' but showed liitle change during gestation. High levels ofpolyunsaturated fatty acids, especially l8:2n-6 and20:4n-6, were found in sow plasma. Fetal blood fatty acids were not directly influenced by maternal diet, but showed changes as gestation progressed.In the fetal plasma, 20:4n-6 was the major long chain polyunsaturated fatty acid, but in addition, high levels of22:6n-3 were also found. The percent n-6 fatty acids were in higher concentrations than the n-3 fatty acids in both maternal and fetal plasma.

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“…Earlier studies indicated that pigs do not accumulate excessive amounts of cardiac lipids when fed diets containing rapeseed oil (RSO) nor was much erucic (A-13-cTs-docosenoic) acid (22:1) incorporated into heart (1 -7 ), or other tissues (2,3,6). Recently, lipid globules were detected by electron microscopy in myocardial cells of pigs fed RSO-containing diets (8).…”

Section: Introductionmentioning

confidence: 99%

Lipid Changes in Tissues of Young Boars Fed Rapeseed Oil or Corn Oil

Kramer¹,

Friend²,

Hulan³

1975

Ann Nutr Metab

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Fully refined rapeseed oil, Brassica campestris var. Arlo plus Echo, and corn oil were fed at 20 % by weight of a basal diet to young Yorkshire boars. A serial slaughter technique was employed whereby 3 boars from each dietary treatment were killed at 0, 1, 2, 3, 4 and 8 weeks of the experiment. The fatty acid profiles of heart, liver, adrenals and testes lipids were investigated. The typical fatty acids of rapeseed oil, erucic and eicosenoic acids, were incorporated at different levels into the tissue lipids examined. After feeding the rapeseed oil diet for 1 week, the relative concentration of these fatty acids increased in the adrenals, while remaining similar in the heart, liver and testes. The relative concentration of eicosenoic acid was greater than that of erucic acid in all organs examined, except for the heart which contained equal amounts of these acids. Tissue levels of these acids in boars were compared to those found in rats fed the same rapeseed oil in previous studies.

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Deposition of Erucic Acid in Swine Tissue Lipids

Abstract: Swine were maintained for 6 weeks on practi-acids, whereas in the ovary, liver, kidney, and cal corn-soy diets containing l\Vo cornoil(Zea testis, only 1,-3Vo was found.

Cited by 17 publications

References 10 publications

The effect of dietary oil containing (n-3) fatty acids on the fatty acid, physicochemical, and organoleptic characteristics of pig meat and fat.

The effect of dietary oil containing (n-3) fatty acids on the fatty acid, physicochemical, and organoleptic characteristics of pig meat and fat.

The Effects of Changing Sow Dietary Fatty Acids on Fetal Plasma Fatty Acid Patterns

Lipid Changes in Tissues of Young Boars Fed Rapeseed Oil or Corn Oil

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