Dog Serum Lipid Responses to Dietary Fats Differing in the Chain Length of the Saturated Fatty Acids

1962 ◽  
Vol 76 (3) ◽  
pp. 255-264 ◽  
Author(s):  
Francisco Grande
Keyword(s):  
Fatty Acids ◽  
Chain Length ◽  
Serum Lipid ◽  
Saturated Fatty Acids ◽  
Dietary Fats

The utilization of dietary fats by ruminants:II. The effect of fatty acid chain length and unsaturation on digestibility

1970 ◽  
Vol 75 (1) ◽  
pp. 55-60 ◽  
Author(s):  
R. J. Andrews ◽  
D. Lewis
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Chain Length ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dietary Fats ◽  
Fatty Acid Chain Length ◽  
Fatty Acid Chain ◽  
Oleic And Linoleic Acids

SUMMARYThe effect of fatty acid chain length and unsaturation on digestibility in sheep were examined using partially purified samples of lauric, myristic, palmitic, stearic, oleic and linoleic acids. The digestibility of the fatty acids was relatively constant with only a very slight decrease on increasing chain length. There was an extensive hydrogenation of the unsaturated fatty acids.The corrected digestibility coefficients for lauric acid was 91%, myristic 86%, palmitic 87% and stearic acid 81–83% whereas the corrected digestibility coefficients for oleic and linoleic acids were calculated at 87 and 93% respectively. The digestibility coefficients for the saturated fatty acids are higher than similar estimates that have been reported for non-ruminants. It is suggested that the ruminant is better able to utilize saturated fatty acids than the non-ruminant.

Differential Effects of Dietary Fatty Acids on Body Composition and Adiposity

2020 ◽  
Vol 16 (2) ◽  
pp. 142-154 ◽  
Author(s):  
Hadi Emamat ◽  
Zahra Yari ◽  
Hossein Farhadnejad ◽  
Parvin Mirmiran
Keyword(s):  
Fatty Acids ◽  
Body Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Total Body Weight ◽  
Fat Distribution ◽  
Monounsaturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
Total Body

Recent evidence has highlighted that fat accumulation, particularly abdominal fat distribution, is strongly associated with metabolic disturbance. It is also well-recognized that the metabolic responses to variations in macronutrients intake can affect body composition. Previous studies suggest that the quality of dietary fats can be considered as the main determinant of body-fat deposition, fat distribution, and body composition without altering the total body weight; however, the effects of dietary fats on body composition have controversial results. There is substantial evidence to suggest that saturated fatty acids are more obesogen than unsaturated fatty acids, and with the exception of some isomers like conjugate linoleic acid, most dietary trans fatty acids are adiposity enhancers, but there is no consensus on it yet. On the other hand, there is little evidence to indicate that higher intake of the n-3 and the n-6 polyunsaturated fatty acids can be beneficial in attenuating adiposity, and the effect of monounsaturated fatty acids on body composition is contradictory. Accordingly, the content of this review summarizes the current body of knowledge on the potential effects of the different types of dietary fatty acids on body composition and adiposity. It also refers to the putative mechanisms underlying this association and reflects on the controversy of this topic.

Formation of debranched wheat starch-fatty acid inclusion complexes using saturated fatty acids with different chain length

LWT ◽  
2021 ◽  
pp. 110867
Author(s):  
Min Hyeock Lee ◽  
Ha Ram Kim ◽  
Woo Su Lim ◽  
Min-Cheol Kang ◽  
Hee-Don Choi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chain Length ◽  
Inclusion Complexes ◽  
Saturated Fatty Acids ◽  
Wheat Starch

scholarly journals Distinctive postprandial modulation of β cell function and insulin sensitivity by dietary fats: monounsaturated compared with saturated fatty acids

2008 ◽  
Vol 88 (3) ◽  
pp. 638-644 ◽  
Author(s):  
Sergio López ◽  
Beatriz Bermúdez ◽  
Yolanda M Pacheco ◽  
José Villar ◽  
Rocío Abia ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Insulin Sensitivity ◽  
Cell Function ◽  
Saturated Fatty Acids ◽  
Dietary Fats ◽  
Β Cell ◽  
Β Cell Function

Relationship between the fatty acid composition of uropygial gland secretion and blood of meat chickens receiving different dietary fats

2018 ◽  
Vol 58 (5) ◽  
pp. 828 ◽  
Author(s):  
Khaled Kanakri ◽  
Beverly Muhlhausler ◽  
John Carragher ◽  
Robert Gibson ◽  
Reza Barekatain ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Analysis ◽  
Dietary Fats ◽  
Post Mortem ◽  
Suitable Alternative ◽  
Preen Oil

Manipulation of the fatty acid composition of chicken feed has been shown to be effective for improving the nutritional value of chicken products. Currently, however, evaluation of the effectiveness of this approach requires invasive blood sampling or post mortem tissue sampling of the birds. Preen oil can be collected non-invasively from live birds. So this study aimed to test the hypothesis that the fatty acid composition of preen oil reflects that of the blood. Male and female meat chickens (Cobb 500) were fed a diet supplemented with 4% (w/w) flaxseed oil (high n-3 polyunsaturates) or beef tallow (mostly monounsaturates and saturates) for 6 weeks. Preen oil and whole blood samples (n = 9 birds per sex/diet treatment group) were collected freshly post mortem for fatty acid analysis. Preen oil analysis showed that ~97% of fatty acids were saturates, with a small percentage of n-6 polyunsaturates and traces of other types. There were negligible n-3 polyunsaturates in preen oil. Proportions of some saturated fatty acids were slightly, but significantly, affected by diet (C16:0 (P < 0.05) and C17:0 (P < 0.01)) or by gender (C10:0 and C18:0) (P < 0.05). Some fatty acids with odd numbers of carbon atoms (e.g. C17:0 and C19:0) were found in relatively high concentrations in preen oil, despite not being detectable in either the diet or blood. In conclusion, the fatty acid composition of preen oil does not accurately reflect the fatty acid profile of the blood; it is not, therefore, a suitable alternative for determining fatty acid status of meat chickens.

scholarly journals The effects of polyunsaturated:saturated fatty acids ratios and peroxidisability index values of dietary fats on serum lipid profiles and hepatic enzyme activities in rats

2005 ◽  
Vol 94 (4) ◽  
pp. 526-532 ◽  
Author(s):  
Min Jeong Kang ◽  
Myoung Suk Shin ◽  
Jung Nan Park ◽  
Sang Sun Lee
Keyword(s):  
Fatty Acids ◽  
Enzyme Activities ◽  
Serum Lipid ◽  
Hdl Cholesterol ◽  
Thiobarbituric Acid ◽  
Dietary Fats ◽  
Thiobarbituric Acid Reactive Substance ◽  
Hepatic Enzyme ◽  
Sprague Dawley ◽  
Sprague Dawley Rats

Raising the dietary PUFA:saturated fatty acids (SFA) ratio has been recommended for the prevention of CVD. However, a high PUFA:SFA (P:S) ratio diet enhances oxidative stress because PUFA are highly susceptible to lipid peroxidation. Thus, we focused on the role of the dietary P:S ratio and peroxidisability index (PI) value on serum and liver tissue and investigated the effects of dietary P:S ratios (0·4, 1·0, and 4·8) with a fixed PI value (81) on serum lipid parameters and hepatic enzyme activities (experiment 1). To elucidate whether those phenomena were unique to the P:S ratio, we examined the effects of dietary PI values (36, 81, 126, and 217) with a constant P:S ratio (1·0) (experiment 2). Female Sprague–Dawley rats weighing 240–280 g were fed experimental diets for 4 weeks. When dietary PI value was maintained at 81, serum HDL-cholesterol (HDL-C) increased with increasing dietary P:S ratio. When the P:S ratio was fixed at 1·0, HDL-C was the lowest with mid–low PI (MLPI) (PI value of 81). In both experiments, serum LDL-cholesterol:HDL-C ratio kept in the range of 0–2. The hepatic superoxide dismutase, catalase, and glutathione peroxidase (GSH-Px) activities and thiobarbituric acid reactive substance (TBARS) concentrations were the highest in the lowest dietary P:S ratio group (experiment 1). GSH-Px, glutathione-S-transferase, and TBARS were the lowest in rats fed the MLPI diet (experiment 2). In conclusion, these results indicate that a P:S ratio of 1·0–1·5 and a PI value of 80–90 in the diet are within a favourable range to reduce the risk of CVD.

scholarly journals Energy and Nutritional Composition of School Lunches in Slovenia: The Results of a Chemical Analysis in the Framework of the National School Meals Survey

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4287
Author(s):  
Rok Poličnik ◽  
Katja Rostohar ◽  
Barbara Škrjanc ◽  
Barbara Koroušić Seljak ◽  
Urška Blaznik ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Analysis ◽  
Polyunsaturated Fatty Acids ◽  
Primary Schools ◽  
Saturated Fatty Acids ◽  
School Lunch ◽  
Dietary Guidelines ◽  
Dietary Fats ◽  
School Meals ◽  
School Lunches

Background: Slovenia similar to some European countries has a long tradition of the organized system of school meals. The present survey aimed to compare school lunch composition in Slovene primary schools (n = 40) with the national dietary guidelines; Methods: The survey took place from January to September 2020. Sampling of a 5-day school lunch (n = 200) for adolescents aged 10 to 13 years, were performed in schools. Chemical analysis was provided by an accredited national laboratory. Results: The median energy value of school lunches was 2059 kJ (24% of the recommended daily energy intake). The school lunches contained 24.8 g of proteins, 52.9 g of carbohydrates and 16.7 g of dietary fats. Saturated fatty acids represent 4.7 g, polyunsaturated fatty acids 4.7 g, monounsaturated fatty acids 5.8 g, and industrial trans fats 0.2 g/100 g of a meal (1.2 g/meal). Dietary fibre represented 7.8 g, free sugars for 14.7 g and salt for 3.9 g; Conclusions: The survey showed lower values for energy, carbohydrates and total fats in school lunches as recommended, and exceeded values of salt, saturated and polyunsaturated fatty acids.

Activation of Hageman Factor (Factor XII) by Long-Chain Saturated Fatty Acids

1963 ◽  
Vol 09 (02) ◽  
pp. 346-353 ◽  
Author(s):  
Paul Didisheim ◽  
R Sougin Mibashan
Keyword(s):  
Fatty Acids ◽  
Chain Length ◽  
Saturated Fatty Acids ◽  
Factor Xii ◽  
Hageman Factor ◽  
Long Chain

Summary1. Long-chain saturated fatty acids accelerate the clotting of blood by activating Hageman factor (HF, factor XII). Their effect is proportional to their chain length.2. The hypothesis is discussed that long-chain saturated fatty acids in the circulating blood of man may exert a similar effect, and may thus be one of the factors in the etiology of clinical thrombosis.

Dietary fats and torpor patterns in hibernating ground squirrels

1993 ◽  
Vol 71 (6) ◽  
pp. 1182-1185 ◽  
Author(s):  
Fritz Geiser ◽  
G. J. Kenagy
Keyword(s):  
Fatty Acids ◽  
Sunflower Oil ◽  
Seed Oil ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Ground Squirrels ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
Body Lipid ◽  
Physiological Variables

The effect of a sunflower oil diet (rodent chow with 10% addition by weight of sunflower seed oil, rich in linoleic acid), a sheep fat diet (rodent chow with 10% addition by weight of sheep fat, rich in saturated fatty acids and oleic acid), and a control diet (rodent chow without added fat or oil) on the pattern of torpor was investigated in the ground squirrel Spermophilus saturatus, a relatively large (250 g) hibernator. Torpid S. saturatus on the sunflower oil diet showed a lower minimum body temperature (2.1 vs. 3.5 °C), a lower metabolic rate (0.029 vs. 0.043 mL O2/g∙h)), and longer bouts of torpor (252 vs. 193 h at an air temperature of − 1.0 °C) than animals on the sheep fat diet. These physiological variables showed intermediate values in controls. It appears, therefore, that the composition of dietary fatty acids, rather than the fat content of the diet, affected torpor patterns. It is likely that the observed physiological differences may be explained by diet-induced compositional differences in body lipid composition.

The Effects of Chain Length on the Metabolism of Saturated Fatty Acids by the Rat

1961 ◽  
Vol 73 (4) ◽  
pp. 397-402 ◽  
Author(s):  
Seymour L. Kirschner ◽  
Robert S. Harris
Keyword(s):  
Fatty Acids ◽  
Chain Length ◽  
Saturated Fatty Acids
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