Individual variation and intraclass correlation in arachidonic acid and eicosapentaenoic acid in chicken muscle

Haug, Anna; Olesen, Ingrid; Christophersen, Olav Albert

doi:10.1186/1476-511x-9-37

Cited by 24 publications

(32 citation statements)

References 56 publications

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“…The finding of a negative correlation between oleic acid and arachidonic also in chicken breast muscle [16] would be in support of the contention that the inverse relationship between this couple of fatty acids exists in many species. Furthermore, in accordance with this suggestion, Kudo et al [21] observed in mice treated with perfluorinated fatty acids, zenobiotics used as surfactants in various industrial products, that oleic acid was inversely related to arachidonic acid in hepatic phospholipids and total lipids.…”

Section: Discussionmentioning

confidence: 62%

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Percentages of oleic acid and arachidonic acid are inversely related in phospholipids of human sera

Høstmark

Haug

2013

Lipids Health Dis

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BackgroundMany health effects of oils rich in oleic acid (18:1 n9) seem to be opposite those of arachidonic acid (20:4 n6), i.e. concerning cardiovascular risk. In recent study in rats we observed that percentages of oleic acid and arachidonic acid were inversely related in total serum lipids. In the present work we investigate whether an inverse relationship between this couple of fatty acids also exists in the phospholipid fraction of human sera.MethodsThe study group consisted of 11 men and 35 women. Mean age was 23.8 ± 2.5 years (mean ± SD), and the body mass index was 23.5 ± 3.2 kg/m2. After fasting overnight, blood was drawn and the concentration of fatty acids in serum phospholipids was determined, using gas chromatography. We studied the association between percentages of oleic acid and arachidonic acid using bivariate correlations (Pearson), and multiple linear regressions.ResultsWe found an inverse relationship (r = −0.563, p < 0.001; n = 46) between % oleic acid and % arachidonic acid in the serum phosholipid fraction of the 46 fasting subjects. By multiple linear regression, and % 20:4 n6 as the dependent variable, the inverse association with % 18:1 n9 persisted when controlling for sex, age, body mass index, and percentages of the other fatty acids measured (t = −17.6, p < 0.001). Per cent 20:4 n6 seemed to correlate negatively (r = −0.289, p = 0.05) with the (18:1 n9)/(18:0) ratio, estimating Delta9 desaturase activity, and % oleic acid correlated negatively (r = −0.321, p = 0.029) with the (20:4)/(18:2) ratio, estimating desaturases/elongase activities.ConclusionsIn a group of healthy human subjects, percentages of oleic acid and arachidonic acid were inversely related, and the inverse association persisted when controlling for possible confounding variables. The findings might contribute to explain positive health effects of foods rich in oleic acid.

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Section: Discussionmentioning

confidence: 62%

“…More recently, Cicero et al [5] showed in human subjects that supplementation with a high dose of olive oil for 3 weeks resulted in an increase in LDL oleic acid and a decrease in linoleic and arachidonic acid. Also in chicken breast muscle a negative 18:1 n9 vs. 20:4 n6 association was observed [16]. …”

Section: Introductionmentioning

confidence: 99%

Percentages of oleic acid and arachidonic acid are inversely related in phospholipids of human sera

Høstmark

Haug

2013

Lipids Health Dis

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“…Selection for a lower C18:2n-6 percentage can decrease the ratio between C18:2n-6 and C18:3n-3. Selection for a better ratio is not efficient in view of the low heritability for this ratio, but the selection of a lower C18:2n-6 can be favourable for improved eating quality, improved human nutrition (Haug et al, 2010) and technological quality (Suzuki et al, 2006).…”

Section: Discussionmentioning

confidence: 99%

“…It is a stable fatty acid that does not trigger oxidative stress. This relationship between C18:1n-9 and n-6 fatty acids is thoroughly discussed in a paper by Haug et al (2010), who study human nutrition in relation to fatty acids in meat. Pig fat is rich in C18:1n-9, which is important for both good eating (Cameron et al, 2000) and the technological quality of fat (Suzuki et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Genetic parameters of fat quality in pigs measured by near-infrared spectroscopy

Gjerlaug-Enger

Aass

Ødegård

et al. 2011

Animal

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Subcutaneous fat from Norwegian Landrace (n 5 3230) and Duroc (n 5 1769) pigs was sampled to investigate the sources of variation and genetic parameters of various fatty acids, fat moisture percentage and fat colour, with the lean meat percentage (LMP) also included as a trait representing the leanness of the pig. The pigs were from half-sib groups of station-tested boars included in the Norwegian pig breeding scheme. They were fed ad libitum to obtain an average of 113 kg live weight. Near-infrared spectroscopy (NIRS) was applied for prediction of the fatty acids and fat moisture percentage, and Minolta was used for the fat colour measurements. Heritabilities and genetic correlations were estimated with a multi-trait animal model using average information-restricted maximum likelihood (AI-REML) methodology. Fat from Landrace pigs had considerably more monounsaturated fatty acids, polyunsaturated fatty acids (PUFAs) and fat moisture, as well as less saturated fatty acids (SFAs) than fat from Duroc pigs. The heritability estimates (s.e. 0.03 to 0.08) for the various fatty acids were as follows: Palmitic, C16:0 (0.39 and 0.51 for Landrace and Duroc pigs, respectively); Palmitoleic, C16:1n-7 (0.41 and 0.50); Steric, C18:0 (0.46 and 0.54); Oleic, C18:1n-9 (0.67 and 0.57); Linoleic, C18:2n-6 (0.44 and 0.46); a-linolenic, C18:3n-3 (0.37 and 0.25) and n-6/n-3 ratio (0.06 and 0.01). The other fat quality traits revealed the following heritabilities: fat moisture (0.28 and 0.33), colour values in subcutaneous fat: L* (whiteness; 0.22 and 0.21), a* (redness; 0.13 and 0.24) and b* (yellowness; 0.07 and 0.17) and LMP (0.46 and 0.47). LMP showed high positive genetic correlations to PUFA (C18:2n-6 and C18:3n-3), which implies that selecting leaner pigs changes the fatty acid composition and deteriorates the quality of fat. Higher concentrations of PUFA are not beneficial as the ratio of n-6 and n-3 fatty acids becomes unfavourably high. Owing to the high genetic correlation between C18:2n-6 and C18:3n-3 and a low heritability for this ratio, the latter is difficult to change through selection. However, a small reduction in the ratio should be expected if selection aims at reducing the level of C18:2n-6. Selection for more C18:1n-9 is possible in view of the genetic parameters, which are favourable for eating quality, technological quality and human nutrition. The NIRS technology and the high heritabilities found in this study make it possible to implement fat quality traits to achieve the breeding goal in the selection of a lean pig with better fat quality.

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“…Haug et al (2010) showed that when individual metabolism cages were used, about 15 animals per experimental feed group were needed, when investigating effects of FA and FA ratios on broiler meat, and one sample from each bird was sufficient for the validity of productive data (Haug et al, 2010). Each group was collectively weighed and placed in battery cages.…”

Section: Feeding Experimentsmentioning

confidence: 99%

Effect of varying ratios ofn-6andn-3on selenium content in broiler breast muscle

Nyquist

Biltvedt

Rødbotten

et al. 2012

Acta Agriculturae Scandinavica, Section A – Animal Science

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8To investigate the effect of fatty acid composition on broiler meat selenium 9 concentration and antioxidative capacity, 60 broiler chickens were individually fed one out of 10 three high selenium diets, based on either soybean oil (SO), rapeseed oil (RO) or a rapeseed 11 oil/linseed oil mix (LNO). Breasts muscle total selenium concentration was significant 12 decreased (p = 0.007) in the SO compared to RO and LNO dietary groups, while no 13 differences were observed for antiradical power, glutathione peroxidise values or sensory 14 evaluation for the three groups. LNO resulted in an almost five times lower ratio between 15 arachidonic acid and eicosapentaenoic acid and a three times lower n-6/n-3 ratio compared to 16 the SO group. These results indicate that dietary fatty acid composition may affect broiler 17 meat total selenium concentration and suggest that a lowered n-6/n-3 ratio and increased level 18 of n-3 PUFA in broiler meat may increase total selenium in meat.

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Individual variation and intraclass correlation in arachidonic acid and eicosapentaenoic acid in chicken muscle

Cited by 24 publications

References 56 publications

Percentages of oleic acid and arachidonic acid are inversely related in phospholipids of human sera

Percentages of oleic acid and arachidonic acid are inversely related in phospholipids of human sera

Genetic parameters of fat quality in pigs measured by near-infrared spectroscopy

Effect of varying ratios ofn-6andn-3on selenium content in broiler breast muscle

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