Fatty Acid Composition of Pork Lipids as Affected by Basal Diet, Fat Source and Fat Level

Brooks, C. C.

doi:10.2527/jas1971.3361224x

Cited by 66 publications

(32 citation statements)

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“…The SFA showed similar trends to palmitic and stearic acids, being high in NF-fed animals and low in HOSF-and SFO-fed animals. In contrast to previous studies (Koch et al, 1968), SFA showed important variations in their contents probably due to extreme FA compositions used in the present experiment as in the work of Brooks (1971). Intramuscular SFA content was less sensitive to Table 4 footnotes.…”

Section: Resultscontrasting

confidence: 98%

“…Linoleic acid was high in SFO-fed animals (diet rich in linolenic acid) and low in NF-fed animals (diet with no added fat), while other diets showed intermediate values depending on their dietary linoleic content. 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.…”

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: Resultscontrasting

confidence: 98%

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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“…The compositions of the mixtures were chosen based on the expected compositions of vegetable oils and animal fat, particularly soybean oil (Fedeli and Jacini, 1971) and pork lard (Brooks, 1971), respectively. Oleic acid, used as a control, induced only the expression of IL-10 and IL-6, both known to possess anti-inflammatory actions, and therefore, reinforcing the alleged anti-inflammatory property of this fatty acid (Martínez-Dominguez et al, 2001;Yoneyama et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

Saturated Fatty Acids Produce an Inflammatory Response Predominantly through the Activation of TLR4 Signaling in Hypothalamus: Implications for the Pathogenesis of Obesity

Milanski¹,

Degasperi²,

Coope³

et al. 2009

J. Neurosci.

939

853

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In animal models of diet-induced obesity, the activation of an inflammatory response in the hypothalamus produces molecular and functional resistance to the anorexigenic hormones insulin and leptin. The primary events triggered by dietary fats that ultimately lead to hypothalamic cytokine expression and inflammatory signaling are unknown. Here, we test the hypothesis that dietary fats act through the activation of toll-like receptors 2/4 and endoplasmic reticulum stress to induce cytokine expression in the hypothalamus of rodents. According to our results, long-chain saturated fatty acids activate predominantly toll-like receptor 4 signaling, which determines not only the induction of local cytokine expression but also promotes endoplasmic reticulum stress. Rats fed on a monounsaturated fat-rich diet do not develop hypothalamic leptin resistance, whereas toll-like receptor 4 loss-of-function mutation and immunopharmacological inhibition of toll-like receptor 4 protects mice from diet-induced obesity. Thus, toll-like receptor 4 acts as a predominant molecular target for saturated fatty acids in the hypothalamus, triggering the intracellular signaling network that induces an inflammatory response, and determines the resistance to anorexigenic signals.

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“…Numerous studies have shown that if fats with a high proportion of linoleic acid such as sunflower oil, soy oil or corn oil are replaced with fats containing high levels of monounsaturated or saturated fatty acids such as beef tallow, olive oil or rapeseed oil, the concentration of linoleic acid in tissue lipids declines in favour of oleic acid, whereas the levels of other fatty acids remain more or less constant (e.g. [7][8][9][10][11][12][13][14][15]). But if fats with a high linoleic acid content are exchanged for fats with a high concentration of oleic acid, the level of oleic acid in the diet increases and that of linoleic declines.…”

Section: Introductionmentioning

confidence: 99%