scholarly journals 54 Lipid nutrition and gut health of pigs

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 28-28 ◽  
Author(s):  
Charlotte Lauridsen
Keyword(s):  
Oxidative Stress ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Infectious Diseases ◽  
Immune Responses ◽  
Dietary Fat ◽  
Epithelial Barrier ◽  
Gut Health ◽  
Inflammatory Reactions

Abstract Lipids and fatty acids play major roles in relation to mucosal immune responses, epithelial barrier functions, oxidative stress and inflammatory reactions. The composition of fatty acids and their molecular structures (chain length and number of double bonds) influences digestion, absorption and metabolism of the dietary fat, as well as the bioactivity of the fatty acids. Piglets post weaning having immature intestines and immune functions are very vulnerable towards invading microorganisms. Manipulation of the milk fatty acid composition via the sow nutrition, or inclusion of dietary fat sources in the feed, may be used as a strategic tool to enhance pig performance and their gut health pre- and post weaning. Medium-chained fatty acids (MCFA) are absorbed directly into the portal blood and may contribute with immediate energy for the piglet. In addition, the MCFA possess antibacterial effects. The essential fatty acids, linoleic and linolenic fatty acids, form the building blocks for the longer –chained polyunsaturated n-3 and n-6 fatty acids. Their conversion into n-3 and n-6 eicosanoids influence the inflammatory reactions and the immune responses upon bacterial challenge. The proportion of unsaturated fatty acids in the cell membranes influence the susceptibility to oxidative stress. Oxidative stress accompanies infectious diseases, and if uncontrolled, the development of the lipid peroxides may be harmful for the epithelial barrier function. The aim of this presentation is to review how dietary fatty acid composition during critical phases of pigs’ lives can support a normal immune system and modulate resistance to infectious diseases of pigs, and influence growth of the pig. Furthermore, factors that can enhance oxidative stress (e.g. polyunsaturated fatty acids), uncontrolled inflammatory reactions (e.g. high ratio of n-6 to n-3 fatty acids in cellular membranes), and limit immune development (such as deficiency of fat-soluble vitamins), and be harmful for the pig gut health are addressed.

scholarly journals Effects of dietary fatty acids on gut health and function of pigs pre- and post-weaning

2020 ◽  
Vol 98 (4) ◽  
Author(s):  
Charlotte Lauridsen
Keyword(s):  
Oxidative Stress ◽  
Fatty Acids ◽  
Immune Responses ◽  
Molecular Structures ◽  
Epithelial Barrier ◽  
Gut Health ◽  
Inflammatory Reactions ◽  
Epithelial Barrier Function ◽  
Fa Composition ◽  
And Function

Abstract Fatty acids (FA) play a major role in relation to mucosal immune responses, epithelial barrier functions, oxidative stress, and inflammatory reactions. The dietary FA composition and the molecular structures (chain length and number of double bonds) influence digestion, absorption and metabolism, and the bioactivity of the FA. Piglets post-weaning having an immature intestine and not fully formed immune functions are very vulnerable to invading microorganisms. Manipulation of the milk FA composition via sow nutrition, or inclusion of dietary fat sources in the feed for newly weaned pigs, may be used as a strategic tool to enhance pig performance and their gut health and function pre- and post-weaning. Medium-chain fatty acids (MCFA) are absorbed directly into the portal blood and may contribute to immediate energy for the enterocytes. In addition, the MCFA, similarly to the short-chain fatty acids (SCFA), possess antibacterial effects and may thereby prevent overgrowth of pathogenic bacteria in the gastrointestinal tract. The essential FA, linoleic (LA) and α-linolenic (ALA) FA, form the building blocks for the long-chain polyunsaturated n-3 and n-6 FA. The conversion of ALA and LA into n-3 and n-6 eicosanoids, respectively, influences the molecular structures of metabolites and inflammatory reactions and other immune responses upon bacterial challenges. Dietary manipulation of the lactating sow influences the transfer of the n-3 and n-6 polyunsaturated fatty acids (PUFA) from the sow milk to the piglet and the incorporation of the FA into piglet enteric tissues and cell membranes, which exerts bioactivity of importance for immune responses and the epithelial barrier function. Especially, the n-3 PUFA present in fish oil seem to influence the gut health and function of pigs, and this is of importance during the transition periods such as post-weaning in which piglets are prone to inflammation. The proportion of unsaturated FA in the cell membranes influences the susceptibility to oxidative stress. Oxidative stress accompanies infectious diseases, and the development of lipid peroxides and other reactive oxygen products may be harmful to the epithelial barrier function. Fatty acid peroxides from the feed may also be absorbed with other lipid-solubles and thereby harm the intestinal function. Hence, antioxidative protection is important for the enteric cells. In conclusion, manipulation of the dietary FA composition can influence the gut health and function in pigs and may support a normal immune system and modulate resistance to infectious diseases during especially stressful phases of a pig’s life such as post-weaning.

Partial replacement of poly- with monounsaturated fatty acids and vitamin E supplementation in pig diets: effect on fatty acid composition of subcutaneous and intramuscular fat and on fat and lean firmness

2002 ◽  
Vol 75 (3) ◽  
pp. 349-358 ◽  
Author(s):  
C. J. Lopez-Bote ◽  
B. Isabel ◽  
A. Daza
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Melting Point ◽  
Outer Layer ◽  
Dietary Fat ◽  
Marked Effect ◽  
Dietary Treatment ◽  
Partial Replacement ◽  
Linear Effect

AbstractThe effect of partial replacement of poly- (PUFA) with monounsaturated (MUFA) fatty acids in pig diets on fatty acid composition of subcutaneous and intramuscular fat and on fat and lean firmness was studied. No effect of dietary fat was observed on total saturated fatty acid concentration in any of the backfat layers or intramuscular lipid fractions. No significant effect of dietary fat was observed for the MUFA concentration in the outer layer, but a marked effect was evident for the inner layer (P < 0·001). A linear effect of dietary MUFA was observed for MUFA (P < 0·001) and PUFA (P < 0·001) in polar lipids. No significant effect of dietary treatment was observed on total concentration of n-3 fatty acids in any lipid location but a marked effect was observed for total n-6 fatty acid concentration. The response of pig fatty acid n-6 concentration was different depending on the lipid location. The neutral lipid fraction showed significantly lower n-6/n-3 fatty acid ratio than the subcutaneous fat. Intramuscular polar lipids showed no significant response of n-6/n-3 ratio. A linear effect of dietary MUFA concentration was observed on the melting point on the inner backfat layer (MP = 34·4 (s.e. 2·51) + 0·15 (s.e. 0·07) ✕ dietary MUFA (g/kg dry matter) (R2 = 0·24, P < 0·05)), indicating that the partial substitution of dietary PUFA by MUFA produced a fat of higher consistency. No response of the melting point of the outer layer to dietary treatment was observed. A marked effect of dietary fat was shown for backfat hardness (P < 0·001), gumminess (P < 0·001) and chewiness (P < 0·001). No effect of dietary fat was observed on the rheological properties of longissimus lumborum muscle.

THE INFLUENCE OF DIETARY FAT ON THE FATTY ACID COMPOSITION OF LIVER, CARCASS, AND MILK OF RATS

1961 ◽  
Vol 39 (12) ◽  
pp. 1855-1863 ◽  
Author(s):  
Joyce L. Beare
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Liquid Chromatography ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Dietary Fat ◽  
Rapeseed Oil ◽  
Corn Oil ◽  
Gas Liquid Chromatography ◽  
Long Chain

Fatty acids of liver, carcass, and milk of rats fed corn oil, rapeseed oil, partially hydrogenated herring oil, or margarine were examined by gas–liquid chromatography. Appreciable quantities of linoleic acid were maintained in the tissues and milk, even when the hydrogenated herring oil with a low level of linoleic acid was fed. The proportion of C20and C22acids deposited or secreted was related to that of the diet, and was highest with rapeseed oil. In the livers of rats fed each diet, long-chain, polyunsaturated acids were observed. The fatty acids of milk more closely reflected the dietary pattern than did those of the tissues.

Dietary ω6 fatty acids and the effects of hyperthyroidism in mice

1995 ◽  
Vol 144 (3) ◽  
pp. 431-439 ◽  
Author(s):  
N Deshpande ◽  
A J Hulbert
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Thyroid Hormones ◽  
Body Mass ◽  
Acid Composition ◽  
Dietary Fat ◽  
Gpdh Activity ◽  
Pufa Diet

Abstract The influence of the type of dietary fat on the effects of thyroid hormones was investigated in mice. Hyperthyroidism was achieved by providing thyroid hormones (T3 and T4) in the drinking water. Both hyperthyroid and euthyroid mice (Mus musculus) were fed isoenergetic diets containing 18% (w/w) total lipid but differing in fatty acid composition. Diets were either low in the polyunsaturated linoleic acid (18:2, ω6) and high in saturated fatty acids (SFAs) or low in saturated fats and high in the polyunsaturated fatty acid (PUFA), linoleic acid. Treatments were maintained for 21–22 days. Plasma thyroid hormone levels, standard metabolic rate (SMR), changes in body mass, specific activities of malic enzyme (ME), Na-K-ATPase and glycerolphosphate dehydrogenase (GPDH) of the liver were measured. Fatty acid composition of the liver phospholipids was also determined. Levels of T3 (15–17 nm) and T4 (250–255 nm) were significantly higher in the respective hyperthyroid groups. There was no significant influence of the diet on hormone levels. Hyperthyroidism increased the SMR 37–44% above the euthyroid levels. A significant body weight loss of 14–18% was observed in hyperthyroid mice on the PUFA diet but not in those on the SFA diet. PUFA diet significantly reduced the activity of ME but had no effect on Na-K-ATPase or GPDH activity. Activities of Na-K-ATPase and GPDH were significantly elevated in all hyperthyroid groups. Mice on T4 and PUFA diet showed a highly significant 399% increase in GPDH activity above the euthyroid level. The overall degree of unsaturation of the fatty acids in the liver phospholipids was comparable in all groups. Dietary treatment substantially changed liver membrane fatty acid composition whilst hyperthyroidism resulted in only small changes. The only parameters to show an interaction between dietary fat profile and hyperthyroidism were ME activity, changes in body mass and liver phospholipid fatty acid composition. Journal of Endocrinology (1995) 144, 431–439

scholarly journals Algal Oil as Source of Polyunsaturated Fatty Acids in Laying Hens Nutrition: Effect on Egg Performance, Egg Quality Indices and Fatty Acid Composition of Egg Yolk Lipids

2020 ◽  
Vol 20 (3) ◽  
pp. 961-973 ◽  
Author(s):  
Sylwester Świątkiewicz ◽  
Anna Arczewska-Włosek ◽  
Witold Szczurek ◽  
Jolanta Calik ◽  
Dorota Bederska-Łojewska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Dietary Fat ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Yolk ◽  
Quality Indices ◽  
Algal Oil

AbstractThe aim of this study was to evaluate the effect of algal oil with very high level of docosahexaenoic acid (DHA, C22:6n-3) used as fat source in the diet for laying hens, on egg yolk lipids fatty acid composition, as well as egg production and egg quality indices, in comparison with other dietary fat sources. The experiment was carried out on 168 ISA Brown hens (25 to 60 wks of age), allocated to 7 groups of 12 replicates (cages), with two birds in each cage. The experimental diets were supplemented with 2% of different fat sources, i.e. soybean oil (SO), coconut oil (CO), rapeseed oil (RO), linseed oil (LO), camelina oil (CAO), fish oil (FO), or algal oil (AO). Laying performance indices, i.e. egg production, mean egg weight, feed intake, feed conversion ratio, or egg and eggshell quality parameters were not affected by used fat sources (P>0.05). Dietary fat sources significantly influenced on egg yolk lipids fatty acids composition. Thus, AO addition caused some changes in the yolk lipid profile that were favorable from the dietary perspective, i.e., increased concentration of eicosapentaenoic acid (EPA) and DHA (P<0.05). However, boiled eggs from hens fed a diet with AO were characterized by an inferior flavour and taste to those from other groups. In conclusion, the results of this experiment, have shown that the use of AO in the laying hens nutrition is an efficient way to increase the deposition of n-3 long chain polyunsaturated fatty acids (n-3 LCPUFAs) in eggs, without negative effect on egg performance, however further researches, aiming to establish optimal AO dietary level that does not adversely affect the organoleptic properties of eggs, are needed.

scholarly journals Effects of dietary hemp seed oil to sows on fatty acid profiles, nutritional and immune status of piglets

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
D. Vodolazska ◽  
C. Lauridsen
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Soybean Oil ◽  
Dietary Fat ◽  
Seed Oil ◽  
Stearidonic Acid ◽  
Mature Milk ◽  
Hemp Seed

Abstract Background The oil from industrial hemp seeds (Cannabis sativa) is an ideal source of stearidonic acid, which is a precursor fatty acid for the long-chained n-3 polyunsaturated fatty acids. These fatty acids are important for neonatal development, health and immunity. Hemp seed oil has been investigated for the influence on human health, but research on the impact in pig nutrition is scarce. The aim of our research was to study the effect of dietary hemp seed oil relative to soybean oil to lactating sows on the transfer of fatty acids to the off-spring and the effect on piglets’ immune and nutritional status. Results The fatty acid composition of the hemp seed and the soybean oil influenced the fatty acid composition of sow plasma, colostrum and mature milk. The highest proportion of C18:3n-3, C18:4n-3 and C20:4n-6 was obtained in mature milk fat of sows fed 5% hemp seed oil diet when compared to the other dietary fat sources (5% soybean oil or a 50:50 mix of hemp and soybean oil at 5%). The effect of dietary oil supplementation to sows was reflected in the plasma fatty acids profile of piglets. Notably the proportion of C20:5n-3 and C22:5n-3 was the highest in plasma of piglets suckling sows fed hemp seed oil-containing diets, whereas no C18:4n-3 could be detected hence indicating conversion of α-linolenic acid (ALA) and stearidonic acid (SDA) to the longer chained n-3 polyunsaturated fatty acids. Dietary fat source also influenced number of born piglets, their weight gain during first week, plasma concentration of glucose and IgG, and haematological profile. Conclusions The hemp seed oil resulted in direct maternal supply with n-3 long-chain polyunsaturated fatty acids (LCPUFA), especially ALA and SDA, and piglets were able to convert these fatty acids obtained via the sow milk intake to C20:5n-3 and C22:5n-3. Furthermore, some interesting effects of the 5% hemp seed oil was obtained with regard to piglet initial body weight gain and glucose, which could be of interest for further research, i.e., the capability of hemp seed oil to benefit piglets during early life.

scholarly journals Acute-on-chronic effects of fatty acids on intestinal triacylglycerol-rich lipoprotein metabolism

2002 ◽  
Vol 88 (6) ◽  
pp. 661-669 ◽  
Author(s):  
Irene L. Black ◽  
Helen M. Roche ◽  
Anne-Marie Tully ◽  
Michael J. Gibney
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Dietary Fat ◽  
De Novo ◽  
Cell Model ◽  
Lipoprotein Metabolism ◽  
Chronic Effects ◽  
Fat Composition

Postprandial triacylglycerol (TAG) metabolism is an important metabolic state that has been associated with cardiovascular disease. The magnitude of the postprandial TAG response is determined by dietary fat composition, which alters intestinal and hepatic TAG-rich lipoprotein (TRL) metabolism. Caco-2 cell monolayers are morphologically and physiologically similar to the human intestinal enterocytes, hence they are a good model to study intestinal lipoprotein metabolism. To date only the acute effect of fatty acid composition on intestinal TRL metabolism in Caco-2 cells has been investigated. Little is known of the effect of habitual, or chronic, dietary fat composition on intestinal TRL metabolism. Using the Caco-2 cell model, the present study investigated the acute-on-chronic effect of fatty acid composition on TRL metabolism. Caco-2 cells were grown in the presence of 0·05 mM-PALMITIC ACID (PA; 16 : 0), -OLEIC ACID (OA; 18 : 1N-9),-EICOSAPENTAENOIC ACID (EPA; 20 : 5N-3) OR NO FATTY ACID (CONTROL) FOR 19 D, THEN ONE OF FOUR ACUTE TREATMENTS (CONTROL (BOVINE SERUM ALBUMIN (BSA; 5 G/L)) OR BSA (5 G/L) PLUS 0·5 Mm-PA, -OA or -EPA) were administered for 22 h. Significant acute×chronic interactions for the effect of fatty acid composition on cellular TAG:secretedde novoTAG, and cellularde novoTAG:de novophospholipid were observed. Thus the effect of a fatty acid was determined by the duration of exposure to the fatty acid intervention. Acute PA treatment increasedde novoTAG synthesis, but chronic PA supplementation did not. Acute and chronic OA treatments increasedde novoTAG secretion. For EPA, chronic supplementation had the greatest effect on TAG synthesis and secretion. The acute-on-chronic effects of fatty acids on apolipoprotein B metabolism were relatively minor compared with the changes noted for TRL lipid composition. The present study shows that the Caco-2 cell model is valuable for studying intestinal TRL metabolism and that fatty acids modulate this process, the nature of which can be determined by the length of exposure of the cell to the fatty acid.

Platelet Aggregation in Finnish Men and Its Relation to Fatty Acids in Platelets, Plasma and Adipose Tissue

1985 ◽  
Vol 54 (03) ◽  
pp. 563-569 ◽  
Author(s):  
M K Salo ◽  
E Vartiainen ◽  
P Puska ◽  
T Nikkari
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Free Living ◽  
Ω3 Fatty Acids ◽  
Induced Aggregation

SummaryPlatelet aggregation and its relation to fatty acid composition of platelets, plasma and adipose tissue was determined in 196 randomly selected, free-living, 40-49-year-old men in two regions of Finland (east and southwest) with a nearly twofold difference in the IHD rate.There were no significant east-southwest differences in platelet aggregation induced with ADP, thrombin or epinephrine. ADP-induced platelet secondary aggregation showed significant negative associations with all C20-C22 ω3-fatty acids in platelets (r = -0.26 - -0.40) and with the platelet 20: 5ω3/20: 4ω 6 and ω3/ ω6 ratios, but significant positive correlations with the contents of 18:2 in adipose tissue (r = 0.20) and plasma triglycerides (TG) (r = 0.29). Epinephrine-induced aggregation correlated negatively with 20: 5ω 3 in plasma cholesteryl esters (CE) (r = -0.23) and TG (r = -0.29), and positively with the total percentage of saturated fatty acids in platelets (r = 0.33), but had no significant correlations with any of the ω6-fatty acids. Thrombin-induced aggregation correlated negatively with the ω3/6ω ratio in adipose tissue (r = -0.25) and the 20: 3ω6/20: 4ω 6 ratio in plasma CE (r = -0.27) and free fatty acids (FFA) (r = -0.23), and positively with adipose tissue 18:2 (r = 0.23) and 20:4ω6 (r = 0.22) in plasma phospholipids (PL).The percentages of prostanoid precursors in platelet lipids, i. e. 20: 3ω 6, 20: 4ω 6 and 20 :5ω 3, correlated best with the same fatty acids in plasma CE (r = 0.32 - 0.77) and PL (r = 0.28 - 0.74). Platelet 20: 5ω 3 had highly significant negative correlations with the percentage of 18:2 in adipose tissue and all plasma lipid fractions (r = -0.35 - -0.44).These results suggest that, among a free-living population, relatively small changes in the fatty acid composition of plasma and platelets may be reflected in significant differences in platelet aggregation, and that an increase in linoleate-rich vegetable fat in the diet may not affect platelet function favourably unless it is accompanied by an adequate supply of ω3 fatty acids.

Sign in / Sign up

Export Citation Format

Share Document