Lipid Oxidation Products on Inflammation-Mediated Hypertension and Atherosclerosis: A Mini Review

Cardiovascular diseases such as hypertension and atherosclerosis are the common causes of mortality in developed and developing countries. Repeated heating of the dietary oil is a common practice to reduce cost during food preparation. When the cooking oil is heated at high temperatures, production of free radicals augments the oxidative degradation of lipids and depletes the natural antioxidant contents of the cooking oil. Chronic intake of foods prepared using reheated oil could impair antioxidant capacity, leading to oxidative stress and inflammation. This review aims to summarize the current evidence of lipid oxidation products on hypertension and atherosclerosis via inflammatory pathway. In particular, toxic lipid oxidation products such as malondialdehyde and 4-hydroxy-2-nonenal are taken into account. Understanding the signaling pathways underlying the pathology associated with the lipid oxidation-derived aldehydes may be useful to develop therapeutic strategies for the prevention of inflammatory-related cardiovascular complications.

Effects of dietary oil inclusion on meat quality of immunocastrated male pigs

Diets high in fat have been used in the production of pigs in the growing and finishing stages for the improvement of meat production and quality parameters. Therefore, this study was conducted to evaluate the effect of adding different oil sources to the diet of immunocastrated male pigs on meat quality characteristics. Ninety-six pigs were randomly allotted to one of four dietary treatments, with six replicate pens per treatment and four pigs per pen. Dietary treatments consisted of diets supplemented with 1.5% soybean oil (SO; control) or 3% oil from SO, canola oil (CO), or fish oil (FO). After 98 days on trial, 18 pigs per treatment (n = 72) were slaughtered and samples of the Longissimus dorsi muscle were taken for Warner-Bratzler shear force and color (L*, a*, and b*) measurements. Loins from pigs fed diets containing either 3% SO or CO had decreased Warner-Bratzler shear force (P = 0.04) than those from pigs fed the control diet. Dietary treatments had no effect on color components of fresh loin. These results indicate that feeding 3% SO or CO increased pork tenderness, without compromising color meat of immunocastrated male pigs.

Effects of Starch Level and a Mixture of Sunflower and Fish Oils on Nutrient Intake and Digestibility, Rumen Fermentation, and Ruminal Methane Emissions in Dairy Cows

Four multiparous dairy cows were used in a 4 × 4 Latin square to examine how starch level and oil mixture impact dry matter (DM) intake and digestibility, milk yield and composition, rumen fermentation, ruminal methane (CH4) emissions, and microbial diversity. Experimental treatments comprised high (HS) or low (LS) levels of starch containing 0 or 30 g of a mixture of sunflower and fish oils (2:1 w/w) per kg diet DM (LSO and HSO, respectively). Intake of DM did not differ between cows fed LS and HS diets while oil supplementation reduced DM intake. Dietary treatments did not affect milk and energy corrected milk yields. There was a tendency to have a lower milk fat concentration due to HSO compared with other treatments. Both high starch level and oil supplementation increased digestibility of gross energy. Cows receiving HS diets had higher levels of total rumen VFA while acetate was lower than LS without any differences in rumen pH, or ruminal CH4 emissions. Although dietary oil supplementation had no impact on rumen fermentation, decreased CH4 emissions (g/day and g/kg milk) were observed with a concomitant increase in Anoplodinium-Diplodinium sp. and Epidinium sp. but a decrease in Christensenellaceae, Ruminococcus sp., Methanobrevibacter ruminantium and Mbb. gottschalkii clades.

THE EFFECT OF HIGH DIETARY LEVELS OF PALM OIL AND SALT ON THE PERFORMANCE AND MEAT QUALITY OF CHICKENS

Day-old male broiler chicks totaling 480 were randomized in to eight diets with 24% crude protein and either 0.3, 5.0. 10.0, or 15.0% NaCl and 0, 5.0, 10.0 or 15.0% palm oil. The high levels of dietary oil improved the growth rate of the birds with a preferential development of the thigh and breast which probably accounted for an apparent better conformation and finish of the birds. levels of salt of 5% and above exerted opposite effects to the high dietary fat and appeared toxic. Flavor and the overall acceptability of meat of the chickens benefited from high levels of palm oil but not of salt in the diet. A high-water intake induced by high levels of salt was responsible for high moisture content of the litter.