Fish Fats

Opstvedt, J.

doi:10.1016/b978-0-408-10864-5.50009-7

Cited by 16 publications

(15 citation statements)

References 74 publications

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“…Hydrogenation impaired the digestibility of animal fat from 97 to 88% (Madsen et al 1977). The same effect was also noticed with fish oil according to Opstvedt (1984).…”

Section: Resultssupporting

confidence: 69%

Effects of milk fat, unhydrogenated and partially hydrogenated vegetable oils on fat metabolism of growing pigs: I. Growth, feed utilization and carcass quality in pigs fed different fats and oils

Suomi¹,

Alaviuhkola²,

Valaja³

et al. 1993

AFSci

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The fatty acid composition of the dietary fats had a clear influence on the fatty acid composition of the adipose tissue of the pigs. Vegetable oils (RO and SO) increased the unsaturated fatty acid content of the adipose tissue and decreased the firmness of the backfat compared to the effects by milk fat (80, CR) (p<0,001). The correlation between linoleic acid content and firmness of back fat was significant (r=-0.83) (p<0.001). The trans fatty acid (Cl8:1) found in HSO seems to be incorporated intact into the fatty tissue of the pig to a large extent and a significant difference was found in the contents of trans fatty acid C18:1 between the SO and HSO treatments (p<0.001).Significant differences were found in feed conversion efficiency, kg DM/kg gain, (p<0.05) and in the firmness of back fat (p<0.001) between the present vegetable oils (RO, SO, HSO) and the milk fat (80, CR) dietary groups. Hydrogenated sunflower oil (HSO) increased the firmness of back fat compared to unhydrogenated sunflower oil (SO) (p<0.001), but in contrast, it significantly reduced daily gain and feed conversion efficiency (p<0.05). A vegetable oil addition of the level used in the present study is not recomended forpig diets because of the undesirable consistency ofback fat.

show abstract

“…Hydrogenation impaired the digestibility of animal fat from 97 to 88% (Madsen et al 1977). The same effect was also noticed with fish oil according to Opstvedt (1984).…”

Section: Resultssupporting

confidence: 69%

Effects of milk fat, unhydrogenated and partially hydrogenated vegetable oils on fat metabolism of growing pigs: I. Growth, feed utilization and carcass quality in pigs fed different fats and oils

Suomi¹,

Alaviuhkola²,

Valaja³

et al. 1993

AFSci

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show abstract

“…However, the very long-chained MUFA were accumulated more in the adipose tissue. This might indicate that these FA are less readily metabolized than other FA, owing to the fact that very long-chained FA have to be shortened by the less energy-yielding peroxisomal b-oxidation, compared with the common mitochondrial b-oxidation used by FA with a shorter chain length (Opstvedt, 1984).…”

Section: Discussionmentioning

confidence: 99%

Fatty Fish and Defatted Fish Products for Male Mink (Mustela vison) in the Growing-Furring Period: II. Effects on Haematological and Clinical-Chemical Parameters, Vitamin E Status and Fatty Acid Composition

Damgaard¹,

Clausen²,

Jensen³

et al. 2000

Acta Agriculturae Scandinavica, Section A — Animal Science

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The effects of different dietary levels of marine lipids in the diets with a constant distribution of metabolizable energy (ME) on protein, fat and carbohydrate were investigated in male mink kits in the growingfurring period during 2 consecutive years. The physiological investigations included 15 males per experimental group, each consisting of about 75 males. Fat herring and mackerel scrap were used in amounts resulting in levels of marine lipids of 30, 50 and 70% of total dietary lipid, respectively. Defatted herring scrap was used in proportions of 12, 23 and 32% in the diets. Haematocrit value, haemoglobin concentration, number of erythrocytes, leucocytes and platelets, plasma activities of alanine aminotransferase (ALAT), aspartate aminotransferase (ASAT) and creatine kinase (CK), concentrations of tocopherols in plasma, liver and adipose tissue, composition of fatty acids (FA) in liver and adipose tissue, body weight, weight of liver and heart in relation to body weight, and liver fat content were studied. The number of platelets decreased with an increasing proportion of marine lipids of total content of dietary lipids. A high intake of fatty fish products had no influence on the health status of the animals evaluated by haematological and clinical -chemical analyses, vitamin E status and FA composition in growing -furring male mink. No negative effects on the health of the animals were demonstrated when feeding with defatted herring scrap.

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“…Fatty acids containing 20 and 22 carbon atoms are not readily oxidized by the mitochondria. The carbon chains must first be shortened in the peroxisomes to fatty acids with 16 and 18 carbon atoms, which are subsequently oxidized in the mitochondria (Opstvedt, 1984). This mechanism may function more efficiently in the mink.…”

Section: Discussionmentioning

confidence: 99%

Influence of Dietary Fat Source on the Body Fat Composition of Mink (Mustela vison) and Blue Fox (Alopex lagopus)

Rouvinen¹,

Kiiskinen²

1989

Acta Agriculturae Scandinavica

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Fish Fats

Cited by 16 publications

References 74 publications

Effects of milk fat, unhydrogenated and partially hydrogenated vegetable oils on fat metabolism of growing pigs: I. Growth, feed utilization and carcass quality in pigs fed different fats and oils

Effects of milk fat, unhydrogenated and partially hydrogenated vegetable oils on fat metabolism of growing pigs: I. Growth, feed utilization and carcass quality in pigs fed different fats and oils

Fatty Fish and Defatted Fish Products for Male Mink (Mustela vison) in the Growing-Furring Period: II. Effects on Haematological and Clinical-Chemical Parameters, Vitamin E Status and Fatty Acid Composition

Influence of Dietary Fat Source on the Body Fat Composition of Mink (Mustela vison) and Blue Fox (Alopex lagopus)

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