The fatty acid composition of lipids from muscle and adipose tissues of pigs fed various oil mixtures differing in their ratio between oleic acid and linoleic acid

Eder, Klaus; Nonn, H.; Kluge, H.

doi:10.1002/1438-9312(200110)103:10<668::aid-ejlt668>3.0.co;2-h

Cited by 24 publications

(17 citation statements)

References 26 publications

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“…Intramuscular fat may also have different proportions of phospholipids and triglycerides than other separable fat depots. The FA composition of the polar and neutral lipids of muscle is far less susceptible to the type of dietary fat than that of the triglycerides of adipose tissue Eder et al, 2001). Oleic acid was high in HOSF-fed animals (diet with the highest oleic acid content) and low in SFO-, LO-and FO-fed animals.…”

Section: Resultsmentioning

confidence: 96%

“…Different authors have found that if fats with a high proportion of linoleic acid as in SFO, soy oil or corn oil are replaced with fats containing high levels of MUFA or SFA such as tallow, olive oil or rapeseed oil, the concentration of linoleic acid in tissue declines in favour of oleic acid, whereas the other FA remain more or less constant (Koch et al, 1968;Brooks, 1971;Wiseman and Agunbiade, 1998). In addition to these observations, Eder et al (2001) pointed out that the concentration of linoleic acid in the triglycerides is apparently determined only by the dietary linoleic acid intake. It is interesting to observe that when pigs are fed the same level of dietary linoleic acid, its deposition can differ; the different linoleic acid accretion observed in pigs fed FO and T suggested that some variations in the linoleic acid deposition could be affected by the presence of other dietary FA since these animals received the same levels of linoleic acid.…”

Section: Resultsmentioning

confidence: 99%

“…It seems, as observed by different authors (Dean and Hilditch, 1933;Monziols et al, 2007), that the increase in saturation of the backfat goes in parallel with the increase in body temperature. Different studies have focused on the effect of dietary FA composition on different fat depots (Brooks, 1971;Eder et al, 2001), but an extensive study has not been performed using a wide range of dietary fat sources and fat depots. The objectives of the present study were to determine the effect of dietary fat source on the FA composition of different swine tissues and to study the differential tissue FA partitioning.…”

Section: Introductionmentioning

confidence: 99%

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Tissue fatty acid composition of pigs fed different fat sources

Duran-Montgé

Realini

Barroeta

et al. 2008

Animal

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Dietary fat influences the physico-chemical properties of meat, and fatty acid (FA) composition may have implications on human health. The objectives of the experiment were to study tissue FA partitioning and the effect of dietary fat source on tissue FA composition. Seventy crossbred gilts (61.8 6 5.2 kg BW average) were fed one of seven treatments: a diet containing a very low level of fat (no fat (NF)) and six fat-supplemented diets (10%: tallow (T), high-oleic sunflower oil (HOSF), sunflower oil (SFO), linseed oil (LO), fat blend (FB: 55% tallow, 35% SFO, 10% LO) and fish oil blend (FO: 40% fish oil, 60% LO). Differential tissue FA depositions were observed, with flare fat being the most saturated, followed by intermuscular, and subcutaneous being the least saturated. Monounsaturated fatty acid (MUFA) deposition showed an opposite tissue pattern. Subcutaneous fat showed the highest MUFAs, intermuscular fat showed intermediate values and flare fat showed the lowest MUFAs. Intramuscular polyunsaturated fatty acid (PUFA) content was less susceptible to dietary treatment modifications compared with other depots. Significant tissue FA modifications were observed due to dietary treatments, mainly in diets rich in PUFA. The saturated fatty acids (SFA) were high in NF-fed and low in HOSF-fed animals, MUFA were high in HOSF-fed and low in SFO-, LO-and FO-fed animals, while PUFA were high in SFO-and LO-fed and low in HOSF-, T-and NF-fed animals. Pigs fed LO and FB showed detectable levels of EPA, which depended on the linolenic content of the diet. The only effective way to increase tissue DHA contents was to add DHA in the diet through FO feeding. Araquidonic acid was high in SFO diets and low in LO and FB diets, and also high in intramuscular fat compared with other tissues. EPA and DHA were also high in intramuscular fat compared with other fat depots. The deposition of oleic and linoleic acids depended on the composition of dietary fat, as their deposition varied between diets, even at similar levels of intake of each FA. The NF diet resulted in the greatest proportion of SFAs (palmitic and stearic) of all treatments tested. SFAs were less susceptible to modification than MUFA in response to the different PUFA levels supplemented in the diet. T resulted in less fat deposition in some of the fat depots and more in others, suggesting that T could partition fat differently among fat depots.

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Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Tissue fatty acid composition of pigs fed different fat sources

Duran-Montgé

Realini

Barroeta

et al. 2008

Animal

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“…According to Sanz et al (2000a,b), saturated fats are used less for yielding energy in broiler chickens than unsaturated fats. On the other hand, Eder et al (2001) found no effect of altering the oleic to linoleic acid ratio on weight gain and feed utilization in growing pigs.…”

Section: Resultsmentioning

confidence: 71%

“…Miller et al (1990) and Madsen et al (1992) reported a signifi cant effect of dietary fatty acids on intramuscular fat content, but the relationship between concentration of individual fatty acids and intramuscular fat concentration seems complicated. On the other hand, Eder et al (2001) found no effect of altering the dietary oleic to linoleic fatty acid ratio on intramuscular lipids, although they utilized a different experimental design than the one used in this experiment, and varied the dietary concentration of short chain saturated fatty acids, which could have a possible effect also. Enhanced fat catabolism and reduced fat synthesis have been reported to occur in rats (Shimomura et al, 1990) and broiler chickens (Sanz et al, 2000a) fed PUFA enriched diets when compared to rats fed diets enriched with MUFA or saturated fatty acids.…”

Section: Resultsmentioning

confidence: 88%

Performance, fatty acids digestibility, carcass and muscle composition of pigs fed diets enriched with vitamin E and differing in their MUFA/PUFA ratio

Isabel¹,

Rey²,

López‐Bote³

et al. 2004

J. Anim. Feed Sci.

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The effect of dietary vitamin E supplementation (20 vs 200 mg α-tocopheryl acetate/kg) and different MUFA/PUFA ratio on pig performance, digestibility of fatty acids, and carcass and muscle chemical composition was studied. The feed containing higher concentration of C18:2 led to a more (P<0.01) effi cient feed utilization (FCR) in boars and gilts. An effect (P<0.05) of dietary fat on C16:1, C18:0, C18:1 and C18:2 apparent digestibility was found. Apparent digestibility of C16:1 and saturated fatty acids was lower at higher vitamin E supplementation, indicating a possible competition for absorption. The partial substitution of dietary PUFA by MUFA produced a higher proportion of intramuscular fat (P=0.04), and a decrease in total fatty acid apparent digestibility only in the case that a basal level of vitamin E was added to the diet.

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The development and application of novel vegetable oils tailor‐made for specific human dietary needs

Sakurai

Pokorný

2003

Euro J Lipid Sci & Tech

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The development and application of novel vegetable oils tailor-made for specific human dietary needsConventional edible oils, such as sunflower, safflower, soya bean, rapeseed (canola) oils, were modified to obtain high-oleic, low-linoleic or even low-linolenic oils. The aim was to develop salad, cooking and frying oils, that are very stable against lipid peroxidation. They are also suitable for margarine blends, as additives to cheeses and sausages, or even as feed components. Oils containing higher amounts of mediumchain length or long-chain polyunsaturated fish oil fatty acids are suitable as special dietetic oils or as nutraceuticals. High-stearic oils are designed as trans-fatty acid-free substitutes for hydrogenated oils. New tailor-made (designer) oils are thus a new series of vegetable oils suitable for edible purposes, where conventional oils are not suitable.Keywords: Designer oils, edible oils, food applications, modified oils, novel oils, vegetable oils.Correspondence: Hidetoshi Sakurai, Department of Agriculture and Biological Chemistry, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa-shi, Kanagawa-ken, 252-8510 Japan. Phone: +813-3421-5429, Fax: +813-3424-2264; e-mail: foodchem@brs.nihon-u.ac.jp are most important in this respect. The ratio of oleic:linoleic acid varies between 23:1 and 32:1 in novel cultivars compared to 2:1 to 3:1 in conventional peanuts [7]. Therefore, the shelf life of roasted, high-oleic peanuts is much longer than that of conventional peanuts. The peanut flavour of high-oleic cultivars was more stable, peroxide values and hexanal contents Iower when stored at 25 or 40 °C for up to 74 d [8]. A certain disadvantage of higholeic peanuts is their less intensive roasted taste. This is mainly due to a lower content of pyrazines, which determine the roasted flavour [9]. The stability of roasted higholeic, low-linoleic peanuts is also substantially better on storage than that of roasted, conventional peanuts [10], especially when they have been roasted in high-oleic peanut oil. A high-oleic cultivar derived from the Sunrunner peanut was found better on storage at 22 °C than the original Sunrunner peanuts [11]. High-oleic peanuts had the same flavour after roasting as normal-oleic peanuts, but the rancid taste was more intense in the latter on further storage [12]. Similar observations were made in chocolate-coated peanuts, but the absolute rate of oxidation depended very much on the water activity [13].Sunflower kernels are also directly consumed, mainly after roasting, especially in the sunflower producing countries. Dry roasted high-oleic sunflower kernels were six times more stable at 37 °C than dry roasted traditional high-linoleic kernels [14]. Designer oils for salads and margarine productionThe main advantage of high-oleic oils is their increased resistance against oxidation under storage conditions. This is because triacylglycerols containing only saturated and monoenoic fatty acids are oxidised at a substantially lower rate than triacylglycerols ...

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The fatty acid composition of lipids from muscle and adipose tissues of pigs fed various oil mixtures differing in their ratio between oleic acid and linoleic acid

Cited by 24 publications

References 26 publications

Tissue fatty acid composition of pigs fed different fat sources

Tissue fatty acid composition of pigs fed different fat sources

Performance, fatty acids digestibility, carcass and muscle composition of pigs fed diets enriched with vitamin E and differing in their MUFA/PUFA ratio

The development and application of novel vegetable oils tailor‐made for specific human dietary needs

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