Changes and Effects of Dietary Oxidized Lipids in the Gastrointestinal Tract

Márquez‐Ruiz, Gloria; Garcı́a-Martı́nez, Marı́a Cinta; Holgado, Francisca

doi:10.4137/lpi.s904

Cited by 34 publications

(36 citation statements)

References 78 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Although the absorption of secondary oxidation compounds in the gastrointestinal tract has been reported (Kanazawa and Ashida, 1998;Marquez-Ruiz et al, 2008), results from these and previous studies indicate that the effects on tissue oxidation are more related to the content of aT in tissues, which in turn may depend on its loss during oil heating and during digestion and on its antioxidant activity in vivo and post mortem. Indeed, most of the effects on tissue composition and oxidation described in previous studies on the addition of oxidized oils to feeds seemed to be explained by the use of highly oxidized fats, sometimes added at huge amounts to feed, which led to altered fat digestion and absorption, as well as to deficiencies in EFA and liposoluble vitamins, such as aT (Marquez-Ruiz et al, 2008). In contrast, the oxidation level of the oils that we tested was much lower and did not alter fat digestibility (Blas et al, 2010).…”

Section: Resultsmentioning

confidence: 66%

Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma

Tres

Bou

Guardiola

et al. 2013

Animal

View full text Add to dashboard Cite

The addition of some fat co-and by-products to feeds is usual nowadays; however, the regulations of their use are not always clear and vary between countries. For instance, the use of recycled cooking oils is not allowed in the European Union, but they are used in other countries. However, oils recovered from industrial frying processes could show satisfactory quality for this purpose. Here we studied the effects of including oils recovered from the frying industry in rabbit and chicken feeds (at 30 and 60 g/kg, respectively) on the fatty acid (FA) and tocol (tocopherol 1 tocotrienol) compositon of meat, liver and plasma, and on their oxidative stability. Three dietary treatments (replicated eight times) were compared: fresh non-used oil (LOX); oil discarded from the frying industry, having a high content of secondary oxidation compounds (HOX); and an intermediate level (MOX) obtained by mixing 50 : 50 of LOX and HOX. The FA composition of oil diets and tissues was assessed by GC, their tocol content by HPLC, the thiobarbituric acid value was used to assess tissue oxidation status, and the ferrous oxidation-xylenol orange method was used to assess the susceptibility of tissues to oxidation. Our results indicate that FA composition of rabbit and chicken meat, liver and plasma was scarcely altered by the addition of recovered frying oils to feed. Differences were encountered in the FA composition between species, which might be attributed mainly to differences in the FA digestion, absorption and metabolism between species, and to some physiological dietary factors (i.e. coprophagy in rabbits that involves fermentation with FA structure modification). The a-tocopherol (aT) content of tissues was reduced in response to the lower aT content in the recovered frying oil. Differences in the content of other tocols were encountered between chickens and rabbits, which might be attributable to the different tocol composition of their feeds, as well as to species differences in the digestion and metabolism of tocols. Tissue oxidation and susceptibility to oxidation were in general low and were not greatly affected by the degree of oxidation of the oil added to the feeds. The relative content of polyunsaturated fatty acids/aT in these types of samples would explain the differences observed between species in the susceptibility of each tissue to oxidation. According to our results, oils recovered from the frying industry could be useful for feed uses.Keywords: vegetable frying oils, tissue lipid composition, feed ingredients, oxidability, vitamin E ImplicationsVarious fat by-products of the food chain are included in feeds. Recycled cooking oils are not intended for feed uses in the European Union, although they might be used in other countries. However, oils recovered from industrial frying processes could show satisfactory quality for this purpose. Thus, here we studied how the addition of frying oils to feeds affects the lipid composition and the stability of meat and other animal tissues. Our results reveal an acceptable ...

show abstract

Section: Resultsmentioning

confidence: 66%

Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma

Tres

Bou

Guardiola

et al. 2013

Animal

View full text Add to dashboard Cite

show abstract

“…However, if the content of trans FA in feeds increases, it might affect the trans FA content in animal tissues, which is not nutritionally interesting (Combe et al, 2007). In addition, fat digestibility may be altered if it has a high polymer content (Má rquez-Ruiz et al, 2008). Furthermore, several detrimental biological effects have been described for some primary and secondary oxidation compounds (Má rquez-Ruiz and Dobarganes, 1996;Guardiola et al, 2002;Spiteller, 2006), some of which could be absorbed from diets (Kanazawa and Ashida, 1998;Guardiola et al, 2002) or formed in tissues (Guardiola et al, 2002;Spiteller, 2006).…”

Section: Introductionmentioning

confidence: 99%

Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content

Tres

Bou

Codony

et al. 2010

Animal

View full text Add to dashboard Cite

The effects of the addition of heated oils to feeds (3%, w/w) and the dietary supplementation with a-tocopheryl acetate (TA; 100 mg/kg) and Zn (200 mg/kg) on rabbit tissue fatty acid (FA) composition and on the Zn, Cu, Fe and Se content in meat were assessed. Heating unrefined sunflower oil (SO) at 558C for 245 h increased its content in primary oxidation products and reduced its a-tocopherol content. However, this did not significantly affect tissue FA composition. Heating SO at 1408C for 31 h increased its content in secondary oxidation products and in some FA isomers as c9,t11-CLA and di-trans CLA. This led to increases in di-trans CLA in liver and in t9,c12-18:2 in meat. The c9,t11-CLA was the most incorporated CLA isomer in tissues. The dietary supplementation with a-TA did not affect the FA composition of plasma, liver or meat. The cooking of vacuum-packed rabbit meat at 788C for 5 min reduced significantly but slightly its polyunsaturated FA content. The dietary supplementation with Zn did not modify the content of Zn, Fe or Se in meat, but it reduced its Cu content. On the other hand, it increased the content of some FAs in meat when SO heated at 1408C for 31 h was added to feeds.Keywords: heated oils, fatty acid composition, plasma, liver, meat Implications An animal's diet has an influence on the composition of its tissues, which can be used to improve the nutritional value of meat, for instance modifying its fatty acid (FA) composition or increasing its mineral content. Unsaturated fat products used in feeds are prone to oxidation that can occur both during their production process and their storage, leading to a high content of oxidation compounds and altering their FA profile. This might affect the tissue composition, and thus the meat nutritional value. We studied the influence of the addition of oxidized oils and minerals to rabbit feeds on the FA composition of its plasma, liver and meat and on its meat element content. IntroductionFatty acid (FA) composition of animal tissues can be modified by the type and amount of dietary fat (Wood and Enser, 1997). Dietary recommendations for humans suggest reducing the intake of not only fat and cholesterol but also saturated FAs (SFA) and trans FA, and increasing the intake of polyunsaturated FAs (PUFAs), mainly those from the n-3 series (Food and Nutrition Board, 2005). Therefore, in order to obtain more healthy meat, several unsaturated fat sources have been incorporated to feeds to nutritionally improve meat FA composition (Wood and Enser, 1997).However, unsaturated fat sources are prone to oxidation that can occur both at low and high temperatures. At low temperatures, for instance during storage of unsaturated fats at ambient temperature, lipid hydroperoxides (LHPs) increase until they reach a plateau, and then decompose into secondary oxidation compounds. At high temperatures, decomposition of LHP is faster and isomerization of FA is also favored, leading to the appearance of both geometric and positional FA isomers, as several trans FA and conjugate...

show abstract

“…Some minerals, such as Se and Zn, are also related to the antioxidant system because they are part of some antioxidant enzymes (glutathione peroxidise and superoxide dismutase, respectively). Zn supplements in chicken diets had no effect on Zn content and oxidative stability of meat, but increased Se level, which is interrelated with α-tocopherol in the antioxidant system, contributing to the decomposition of lipid hydroperoxides to less reactive hydroxyl or aldehydic compounds in the gastrointestinal tract (Bou et al, 2004, Marquez-Ruiz et al, 2008.…”

Section: Introductionmentioning

confidence: 99%

“…At low or moderate temperatures, hydroperoxides are the main products formed in the initial stages of oxidation, whereas at high temperatures (above 150°C), hydroperoxides are practically absent because they are immediately decomposed into secondary oxidation products (Hamilton and Kirstein, 2008). Several of these oxidation products have a range of detrimental biological effects (Staprans et al, 2005), but the proportion of compounds coming from dietary oxidised lipids is unknown (Marquez-Ruiz et al, 2008). Gastrointestinal tract (GIT) is exposed to dietary oxidised lipids and, although the possible modifications and effects occurring are often ignored (Kanner, 2007), they could affect animal growth and metabolism at high doses (Billek, 2000;Özpinar et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Effect of oxidation state of dietary sunflower oil and dietary zinc and α -tocopheryl acetate supplementation on performance of fattening rabbits

et al. 2011

View full text Add to dashboard Cite

Twelve diets were formulated using the same raw materials and including 3% of sunflower oil at 3 different oxidation levels [fresh (F), peroxidised (P; 55°C for 11 d; 83 meq O 2 /kg oil) and highly-oxidised (O; 140°C for 31 h; ρ-anisidine value of 125)], with 2 levels of α-tocopherol supplementation (0 and 100 ppm), and 2 levels of Zn supplementation (0 and 200 ppm). A trial with 900 growing rabbits was carried out in order to study the effect of the oxidation and protection level of supplemented oil on the performance of animals from weaning (28 d) to 63 d of age. Another coetaneous trial was performed to study the effect of the oxidation level of sunflower oil (F, P and O) on caecal activity around weaning, using 120 suckling rabbits randomly re-allocated into 12 litters of 10 kits (4 litters per diet) from 17 to 44 d of age. Four rabbits per litter were slaughtered at 30 and 44 d (16 rabbits/treatment and age). Full gastro-intestinal tract and caecum were weighed and pH, dry matter (DM), ammonia nitrogen (NH 3 ) and volatile fatty acids concentration (VFA) values in caecal content were measured. No effect was observed either in the mortality rate, body weight gain, feed intake or conversion rate throughout the growing period when peroxidised or oxidised oils were included in the diet, being on average 32%, 45.1 g/d, 107.6 g DM/d and 2.44, respectively. Dietary supplementation with α-tocopherol and/or Zn had no effect on the mortality rate, feed intake and performance of rabbits during the fattening period. Daily weight gain just after weaning (28 to 30 d of age) was higher for kits receiving the diet supplemented with F and O diets than those with the P diet (55, 50 and 35 g/d, respectively; P<0.05), but no further effect on performance was observed. Young rabbits fed with the P diet showed lower DM percentage in caecum at 30 d of age (-9.5%; P<0.05) than those with F or O diets. Caecum of young rabbits fed with the O diet presented lower NH 3 content at 30 d of age that those given F diet (-38%; P<0.05) and higher total VFA and acetic acid concentration (+36 and +34 %, respectively; P<0.05). Therefore, and although many questions are still open, oxidised oils could be considered as a possible energy source for rabbit nutrition.

show abstract

Changes and Effects of Dietary Oxidized Lipids in the Gastrointestinal Tract

Cited by 34 publications

References 78 publications

Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma

Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma

Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content

Effect of oxidation state of dietary sunflower oil and dietary zinc and α -tocopheryl acetate supplementation on performance of fattening rabbits

Contact Info

Product

Resources

About