Long Term Effects on Lipid Metabolism in Miniature Swine (Sus scrofa) of Diets Enriched in Saturated, Monounsaturated and Polyunsaturated (n-6 and n-3) Fatty Acids

Abstract

In this paper we study the effect of long-term adaptation (twelve months) of lipidic parameters of miniature swine to diets enriched in saturated (lard; L-group), monounsaturated (olive-oil; O-group) and polyunsaturated (sunflower and fish-oil; S-and F-groups respectively). The experimental group with the highest level of total cholesterol, free cholesterol and phospholipids was the S-group. This group had as well levels of HDL-C and LDL-C significantly higher when compared with the remaining groups. The L-group had the lowest value of HDL-C. In spite of that, the index of atherogenicity (HDL/LDL+VLDL) was significantly higher in the L-group, followed by the O-, F-and S-group respectively. On the other hand, after 12 months adaptation we observed that the fatty acid composition of serum lipids clearly reflects the quality of the dietary fats. The O-group had significantly higher serum oleic acid levels than all the other groups, and its content in saturated fatty acids was the lowest. The same happens with red blood cell (Rbcs) membranes fatty acids but the effect is less marked. Membranes of the L-group were found to have the highest saturation index (SI) in Rbcs membranes, while the F-group had the highest unsaturation index (UI), followed by the O-group. Taken together, our findings show that the diet enriched in olive oil produces a lipid pattern intermediate between that obtained with the fish-oil-diet and the sunflower-oil-diet but with the advantage of Rbcs membranes with a lower amount of PUFAS.As it is known, membranes with high percentages of PUFAS are more accessible for peroxidation, and the degree of peroxidation of lipids is directly related with changes in the membranes functionality.

In Vivo Performances, Carcass Traits, and Meat Quality of Pigs Fed Olive Cake Processing Waste

“…In our study, there was a negative relation between the PUFA level into the diet and that into the IMF and BF, and also between the IMF content and its PUFA level, [38] and, finally, among BF thickness, fat content, and C18:2n6 level [39]. The literature [40] reports that a dietary inclusion of olive cake that is rich in MUFA reduces the polyunsaturated fatty acid content in the membranes of red blood cells. Besides, the oleic acid in pig feeding reduced the SFA and PUFA levels in raw and cooked meat [41].…”

HDL-Related Mechanisms of Olive Oil Protection in Cardiovascular Disease

“…In miniature swine fed two diets of 9% fat such as sunflower or olive oils, HDL-C were significantly higher in the sunflower group when compared with the olive oil one [162][163][164]. Such a difference was not observed in pigs fed high-fat diets containing 4% extra virgin olive or sunflower oils.…”

High fat diets induce early changes in gut microbiota that may serve as markers of ulterior altered physiological and biochemical parameters related to metabolic syndrome. Effect of virgin olive oil in comparison to butter

“…SBP was monitored as previously described [19,62]. Animals were kept in cages during six more weeks, the procedure was repeated at the end of the experimental period and blood samples were obtained as described and already reported [19], obtaining the values of insulin, fasting glucose, triglycerides, total cholesterol, HDL, leptin and ghrelin [62][63][64]. All analyses were performed according to the manufacturer's protocols.…”