scholarly journals Oral administration of sodium butyrate reduces chemically-induced preneoplastic lesions in experimental carcinogenesis

2009 ◽  
Vol 22 (5) ◽  
pp. 717-725 ◽  
Author(s):  
Maria do Carmo Gouveia Peluzio ◽  
Ana Paula Boroni Moreira ◽  
Isabela Campelo de Queiroz ◽  
Cristina Maria Ganns Chaves Dias ◽  
Sylvia do Carmo Castro Franceschini ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oral Administration ◽  
Fatty Acid Profile ◽  
Sodium Butyrate ◽  
Colon Carcinogenesis ◽  
Abdominal Fat ◽  
Aberrant Crypt Foci ◽  
Control Group ◽  
Preneoplastic Lesions ◽  
Messenger Ribonucleic Acid

OBJECTIVE: The objective was to assess the effects of oral administration of sodium butyrate on colon carcinogenesis. METHODS: Carcinogenesis in adult male Wistar rats was induced with 1.2-dimethylhydrazine injections at a dose of 40mg/kg of body weight. A solution of sodium butyrate (3.4%) was given ad libitum for 4 weeks (butyrate group, n=16) instead of water (control group, n=9). Rats were killed 17 weeks after 1.2-dimethylhydrazine administration. Aberrant crypt foci and expression of the messenger ribonucleic acid (mRNA) of cyclins D1 and E were quantified in the colon. Alterations in the fatty acid profile of the colon, liver, intra-abdominal fat and feces were also analyzed. RESULTS: A significant decrease in aberrant crypt foci was found in the group taking butyrate. No differences were found between the groups in the mRNA expression of cyclins D1 and E. Nevertheless, butyrate intake decreased the content of stearic and oleic acids in the intra-abdominal fat and docosahexaenoic acid in the liver. Moreover, these rats presented higher percentages of linoleic acid in the intra-abdominal fat than control rats. CONCLUSION: The data indicate that butyrate use in rats reduced preneoplastic lesions and changes in the intra-abdominal fat and fatty acid profile of the liver, commonly found in colon carcinogenesis.

scholarly journals Effects of Replacing Yellow Corn with Olive Cake Meal on Growth Performance, Plasma Lipid Profile, and Muscle Fatty Acid Content in Broilers

Animals ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 2240
Author(s):  
Ahmed Saleh ◽  
Mohammed Alzawqari
Keyword(s):  
Fatty Acid ◽  
Lipid Profile ◽  
Growth Performance ◽  
Fatty Acid Content ◽  
Plasma Lipid ◽  
Abdominal Fat ◽  
Control Group ◽  
Plasma Lipid Profile ◽  
Olive Cake ◽  
Arachidonic Acids

The current study focused exclusively on evaluating the effects of replacing corn with olive cake meal (OCM) in the diet of broilers on their growth performance, abdominal fat, selected plasma parameters, and muscle fatty acid (FA) content. A total of 480 one-day-old male broiler chickens (Ross 308) were divided into four treatment groups with 12 replicates/treatment. The control group was fed the base diet, whereas the second to fourth groups were fed diets of corn with 5%, 10%, and 20% contents of OCM, respectively. Broilers fed with the 5% and 10% OCM diets showed better body weight (p = 0.04) and feed conversion ratio than the 20% OCM group (p < 0.048). Both nitrogen retention and ether extract digestibility were not improved by replaced corn with OCM. Replacing corn with OCM led to a decreased abdominal fat percentage (p = 0.023) compared with the control group. Birds in the OCM groups showed the lowest total cholesterol values (p = 0.038). The breast muscle (musculus pectoralis superficialis) content of oleic and linoleic, linolenic, and arachidonic acids was significantly high in birds fed with OCM diets. However, their palmitic acid level was significantly decreased. Vitamin E was increased by increasing the OCM level. Thus, we concluded that replacing corn with OCM, especially at a 10% level, is more effective than other replacement levels in improving growth performance, plasma lipid profile, and muscle FA content, as well as in causing a reduction in abdominal fat in broilers.

scholarly journals The effect of linseed oil supplementation of the diet on the content of fatty acids in the egg yolk

2012 ◽  
Vol 81 (2) ◽  
pp. 159-162 ◽  
Author(s):  
Petra Hudečková ◽  
Lucie Rusníková ◽  
Eva Straková ◽  
Pavel Suchý ◽  
Petr Marada ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Myristic Acid ◽  
Linseed Oil ◽  
Control Group ◽  
Heptadecanoic Acid ◽  
Egg Yolks ◽  
Experimental Group

The aim of this study was to compare the effect of two different types of oils in diet on the fatty acid profile in the eggs of layers and to include a particular type of oil as a supplement of feeding mixtures for layers in order to support the development of functional foodstuffs. Thirty layers fed a diet containing soybean oil constituted the control group (soybean oil is the most frequently used oil added to feeding mixtures). In the experimental group (thirty layers), soybean oil was replaced with linseed oil at the same amount (3 kg of oil per 100 kg of feeding mixture). Feeding was provided ad libitum for all days of the month. After one month, egg yolks were analysed and the fatty acid profile was compared. Significant differences (P ≤ 0.05) were found in the concentration of myristic acid that belongs to the group of saturated fatty acids. Eggs in the experimental group showed higher concentrations of myristic acid compared to the control group (0.20 g/100 g of fat and 0.18 g/100 g of fat, respectively). Highly significant differences (P ≤ 0.01) were found for heptadecanoic acid but the trend was opposite to that of myristic acid; concentrations of heptadecanoic acid in the experimental group were lower than those in the control group. Highly significant differences (P ≤ 0.01) were found for n-9 monounsaturated fatty acids where egg yolks in eggs from layers fed linseed oil contained higher concentrations of oleic acid, myristoleic acid, and palmitoleic acid. Lower concentrations of n-6 fatty acids (P ≤ 0.01) were found after the addition of linseed oil in eggs. Linseed oil showed a positive effect on n-3 fatty acids (α-linolenic acid), its concentration in the control and experimental group was 0.82 g/100 g of fat and 5.63 g/100 g of fat, respectively. The possibility of influencing the fatty acid profile in eggs is very important for the development of functional foods.

scholarly journals Effect of Chlorella Vulgaris and Japonochytrium sp. Microalgae Supplementation on Composition and Fatty Acid Profile of Goat Milk

2017 ◽  
Vol 65 (5) ◽  
pp. 1585-1593
Author(s):  
Klára Novotná ◽  
Milena Fantová ◽  
Lenka Nohejlová ◽  
Markéta Borková ◽  
Luděk Stádník ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Yield ◽  
Chlorella Vulgaris ◽  
Milk Fat ◽  
Goat Milk ◽  
Control Group ◽  
Basic Composition ◽  
Experimental Group

The aim of this study was to investigate the effect of two species of the microalgae on the milk yield, the basic composition and the fatty acid profile of goat milk, with focus on n‑3 fatty acids. Forty‑five White short‑haired goats were randomly allocated to three groups; the control group (C) with no supplementation microalgae to the diet. The first experimental group (Ch) was supplemented with Chlorella vulgaris and second experimental group (J) has been supplemented with Japonochytrium sp. The Japonochytrium supplementation negatively affected milk yield, but the amount of milk fat (+0.1 %; +0.45 %) and solids‑not‑fat (+0.27 %; +0.86 %) were higher than in group C and Ch. The amount of polyunsaturated (5.527 % ± 0.378) and saturated (71.560 % ± 0.861) fatty acids was also highest in group J. An increase of C20:4, C20:5 was detected in J and Ch, and the concentration of C22:6 was highest in group J (+0.019 %; P < 0.001).

PSVI-25 Feeding increasing levels of yerba mate in lambs: Effects on fatty acid profile, and physical characteristics meat

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 386-387
Author(s):  
Yuli Andrea Pena Bermudez ◽  
Richard Roberto Lobo ◽  
Danny Alexander Rojas Moreno ◽  
Rafaela Scalise Xavier de Freitas ◽  
Ives Claudio C Da Silva Bueno
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Mixed Model ◽  
Animal Feed ◽  
Block Design ◽  
Natural Antioxidants ◽  
Quality Analysis ◽  
Control Group ◽  
Yerba Mate

Abstract The presence of secondary metabolites in the structure of natural antioxidants makes them an alternative for animal feed, which allows modifying the composition of the meat, thus contributing to people’s health. For this reason, the aim of the present study was to evaluate the effects of yerba mate extract (YME) on lamb feed as a natural antioxidant in the fatty acid profile and physical traits of meat of 36 lambs fed for 53 days, fed with corn silage and concentrate in the proportion 40:60, respectively. The treatments followed the randomized block design, with a control group without YME (0%) and three groups with 1, 2, and 4% of YME inclusion in the dry matter (DM). Samples were collected from the Longissimus thoracis (LT), muscle for quality analysis and composition. All data were analyzed using a MIXED model with orthogonal contrasts. We found that the inclusion of YME did not affect significantly the characteristics of the pH, total lipids and color general (P = 0.192), although the use of YME don’t affect the parameters normal in the meat. Nevertheless, the use of YME improved the value of b* (P = 0.004), showing a yellowness coloration in the meat of the lambs. Likewise, changed the proportion of branched-chain fatty acids (BCFA; P = 0.009) and the conjugated linoleic acid (CLA; P = 0.030) exhibited a diet effect for the group with 4% YME. This is revealing result, since these fatty acids have been associated with a decrease in cardiovascular diseases. Therefore, the addition of up to 4% YME improves the composition and general acceptance of lamb meat, recommended for use in animal feed.

Training-induced alterations of the fatty acid profile of rabbit muscles

2002 ◽  
Vol 50 (3) ◽  
pp. 357-364 ◽  
Author(s):  
Éva Szabó ◽  
R. Romvári ◽  
Hedvig Fébel ◽  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Vastus Lateralis ◽  
Total Activity ◽  
Treadmill Running ◽  
Control Group ◽  
Daily Routine ◽  
Significant Difference

The present study was designed to investigate whether meat-type rabbits are able to perform treadmill running as a daily routine exercise, and if so, whether the exercise induces specific proportional changes in the fatty acid composition of their muscles. After a four-week training period 8-week-old rabbits were slaughtered and the total activity of plasma lactate dehydrogenase was measured, showing a significant difference between the exercised and control groups (429 ± 126 IU/l vs. 639 ± 203 IU/l). Furthermore the fatty acid composition of m. longissimus dorsi (MLD) and m. vastus lateralis (MVL) was determined by means of gas chromatography. Exercise increased the proportions of oleic acid (C18:1 n-9) in both MLD and MVL as compared to the control group. However, the level of stearic (C18:0) and arachidonic (C20:4 n-6) acids significantly decreased in the MVL after the exercise. Changes in the fatty acid profile resulting from the physically loaded condition were of the same tendency in both muscles, adding that the MVL might have been exposed to the exercise more intensively; alterations there occurred in a more pronounced manner. Based on the inference that the composition of membrane structure was also affected, these alterations may have important consequences on meat quality.

Plant-Based Diet, Serum Fatty Acid Profile, and Free Radicals in Postmenopausal Women: The Diet and Androgens (DIANA) Randomized Trial

2005 ◽  
Vol 20 (3) ◽  
pp. 169-176 ◽  
Author(s):  
C. Colombo ◽  
P. Muti ◽  
V. Pala ◽  
A. Cavalleri ◽  
E. Venturelli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Radicals ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Dietary Intervention ◽  
Saturated Fatty Acids ◽  
Intervention Group ◽  
Control Group ◽  
Reactive Oxygen Metabolites ◽  
Serum Fatty Acid

High calorie and fat consumption and the production of free radicals are two major mechanistic pathways between diet and disease. In this study we evaluated the effect of a plant-based diet poor in animal fat and rich in (n-3) fatty acids on fatty acids of serum phospholipids and on the production of reactive oxygen metabolites (ROMs). One hundred and four healthy female postmenopausal volunteers were recruited and randomized to a dietary intervention or a control group. Dietary intervention included a program of food education and biweekly common meals for 18 weeks. When the intervention and control groups were compared, it was seen that dietary intervention resulted in a significant reduction of saturated fatty acids (-1.5%) and a significant increase in (n-3) fatty acids (+20.6%), in particular docosahexaenoic acid (+24.8%). We observed that arachidonic acid decreased (–7.7%), while (n-6) fatty acids did not, and the (n-3)/(n-6) polyunsaturated ratio increased significantly (+24.1%). As expected, ROMs decreased significantly in the intervention group (-6%). The results indicated that a plant-based diet can improve the serum fatty acid profile and decrease ROMs production. These results suggest that a plant-based diet may reduce the body's exposure to oxidative stress.

PLASMA NON-ESTERIFIED FATTY ACID LEVELS IN HYPOPITUITARY SUBJECTS

1966 ◽  
Vol 35 (1) ◽  
pp. 107-115 ◽  
Author(s):  
T. C. B. STAMP
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oral Administration ◽  
Normal Subjects ◽  
Control Group ◽  
Insulin Administration ◽  
Plasma Nefa ◽  
Prolonged Fasting ◽  
Fat Mobilization ◽  
Esterified Fatty Acids

SUMMARY Changes in the plasma levels of non-esterified fatty acids (NEFA) in a group of patients with proven hypopituitarism have been compared with those found in control subjects during prolonged fasting, after the injection of insulin and after the oral administration of glucose with and without the previous administration of insulin. During a 4 hr. prolongation of an overnight fast plasma NEFA levels increased at a significantly slower rate in the patients with hypopituitarism. The intravenous injection of insulin was followed by a prompt fall in NEFA levels in the control group, and by a rapid return to or above original values. The recovery was consistently and markedly impaired in the patients with hypopituitarism and this abnormality differentiated them more clearly from the normal subjects than the abnormality in their plasma sugar response to insulin. The patients with pituitary hypofunction had a flat plasma sugar curve after the oral administration of glucose, but there were only minor differences from the normal plasma NEFA levels. Previous insulin administration impaired glucose tolerance in normal subjects and resulted in a more rapid late return of NEFA levels than after the administration of glucose alone. This late rise in NEFA did not occur in the hypopituitary group. The results obtained support the concept that pituitary integrity is required for normal fat mobilization. The consistency of the changes suggests that tests based on plasma NEFA measurements may provide a useful indirect means of diagnosing pituitary hypofunction.

scholarly journals Short-Chain and Total Fatty Acid Profile of Faeces or Plasma as Predictors of Food-Responsive Enteropathy in Dogs: A Preliminary Study

Animals ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 89
Author(s):  
Cristina Higueras ◽  
Ana I. Rey ◽  
Rosa Escudero ◽  
David Díaz-Regañón ◽  
Fernando Rodríguez-Franco ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Propionic Acid ◽  
Fatty Acid Profile ◽  
Total Fatty Acid ◽  
Isovaleric Acid ◽  
Short Chain ◽  
Control Group ◽  
Inflammatory Status ◽  
Chain Fatty Acids

The aim of this study was to evaluate differences in short-chain fatty acids (SCFAs) and the total fatty acid profile of faeces or plasma as possible indicators of FRE in comparison with healthy dogs. FRE dogs had a lower concentration (p = 0.026) of plasma α-tocopherol as an indicator of the oxidative status of the animal, and lower C20:5n-3 (p = 0.033), C22:5n-3 (p = 0.005), polyunsaturated fatty acids (PUFA) (p = 0.021) and n-6 (p = 0.041) when compared with the control dogs; furthermore, sick dogs had higher proportions of plasma C20:3n-6 (p = 0.0056). The dogs with FRE showed a decrease in the production of faecal levels of SCFAs, mainly propionic acid (C3) (p = 0.0001) and isovaleric acid (iC5) (p = 0.014). FRE dogs also had a lower proportion of C15:0 (p = 0.0003), C16:1n-9 (p = 0.0095), C16:1n-7 (p = 0.0001), C20:5n-3 (p = 0.0034) and monounsaturated fatty acids (p = 0.0315), and tended to have lower n-3 (p = 0.058) and a reduced desaturase activity index in the stool when compared with the control group. However, the dogs with chronic enteropathy tended to have greater C20:4n-6 (p = 0.065) in their faeces as signs of damage at the intestinal level. The faecal parameters were better predictors than plasma. The highest correlations between faecal odd-chain, medium- or long-chain fatty acids and SCFAs were observed for C15:0 that correlated positively with faecal acetic acid (C2) (r = 0.72, p = 0.004), propionic acid (r = 0.95, p = 0.0001), isobutyric acid (iC4) (r = 0.59, p = 0.027) and isovaleric acid (r = 0.64, p = 0.0136), as well as with total SCFAs (r = 0.61, p = 0.02). Conversely, faecal C20:4n-6 showed a high inverse correlation (r = −0.83, p = 0.0002) with C2 and C3 (r = −0.59, p = 0.027). Canine inflammatory bowel disease (IBD) activity (CIBDAI) index correlated negatively mainly with faecal measurements, such as C3 (r = −0.869, p = 0.0005) and C15:0 (r = −0.825, p = 0.0018), followed by C16:1/C16:0 (r = −0.66, p= 0.0374) and iC5 (r = −0.648, p = 0.0310), which would indicate that these fatty acids could be good non-invasive indicators of the chronic inflammatory status, specifically FRE.

scholarly journals Effect of natural feed additives on meat quality and caecotrophic fatty acid profile of New Zealand rabbits

2020 ◽  
Vol 21 ◽  
Author(s):  
Isabelle Zocolara NÓIA ◽  
Andrea Maria de Araújo GABRIEL ◽  
Alexandre Rodrigo Mendes FERNANDES ◽  
Nara Regina Brandão CÔNSOLO ◽  
Claudia Andrea Lima CARDOSO ◽  
...  
Keyword(s):  
Fatty Acid ◽  
New Zealand ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Food Additives ◽  
Feed Additives ◽  
Control Group ◽  
Omega 3 ◽  
Omega 6

ABSTRACT The objectives of this research were to evaluate the effects of commercial probiotic and chitosan as food additives on the quality and meat composition of 36 New Zealand White rabbits (57 ± 8 days old and 1,648 ± 0.194 kg) and on the fatty acid profile of caecotrophs. The treatments were CT (diets without inclusion of additives), PRO (inclusion of 4 g / kg of commercial probiotic) and CHI (inclusion of 4 g / kg of chitosan). The additives increased triglycerides and decreased urea compared to the control group, as well as increased oleic and linoleic acids, Ʃ unsaturated, Ʃ monounsaturated and Ʃ polyunsaturated in caecotrophs. CHI animals showed a decrease in myristic and palmitic acids compared to PRO. CHI decreased the meat's crude protein and the meat's fat. In addition, there was a decrease in omega-3, omega-6 and the relationship unsaturated and saturated fatty acids for the CHI group and an increase in erucic acid and a decrease in the rate of hypocholesterolemic acids. As a conclusion, the data showed that the animals that ingested probiotic had better meat quality, for having better fatty acid profile and hypocholesterolemic index, compared to the treatment with chitosan. The additives improved the caecotrophs fatty acid profile.

Whey protein concentrate improves antioxidant capacity, faecal microbiota and fatty acid profile of growing piglets

2019 ◽  
Vol 157 (1) ◽  
pp. 72-82 ◽  
Author(s):  
I. Kafantaris ◽  
D. Stagos ◽  
B. Kotsampasi ◽  
D. Kantas ◽  
V. Koukoumis ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Fatty Acid ◽  
Antioxidant Capacity ◽  
Whey Protein ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Whey Protein Concentrate ◽  
Control Group ◽  
Protein Concentrate ◽  
Experimental Diet

AbstractA feeding trial involving growing piglets was undertaken to establish whether feed supplemented with whey protein concentrate (WPC), exhibiting antioxidant properties, had any effects on welfare and meat quality. For that purpose, 48 weaned piglets (20-days-old) were assigned to two experimental groups receiving standard or experimental diet for 30 days. Blood and tissue collection were performed at various time-points. The following oxidative stress markers were assessed: reduced glutathione (GSH), catalase activity, total antioxidant capacity (TAC), thiobarbituric acid reactive substances (TBARS), protein carbonyls (CARB) and hydrogen peroxide (H2O2) decomposition activity. The effects on bacterial growth and the fatty acid profile of meat were also assessed. Results showed that piglets fed with the WPC-supplemented diet had significantly increased antioxidant mechanisms in almost all tissues tested, as indicated by increases in GSH, H2O2 decomposition activity and TAC compared with the control group. Piglets fed with the experimental diet exhibited decreased oxidative stress-induced damage to lipids and proteins, as shown by decreases in TBARS and CARB in the WPC group compared with the control group. In addition, the experimental diet enhanced growth of facultative probiotic bacteria and lactic acid bacteria and inhibited growth of pathogen populations. In addition, WPC inclusion in piglets' diet increased n-3 fatty acids significantly and decreased n-6/n-3 ratio significantly compared with the control group. The current study showed that WPC inclusion in the diet had a significant effect on welfare and meat quality of growing piglets.

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