Influence of triglycerides and free fatty acids in milk replacers on calf performance, blood plasma, and adipose lipids

In a 4-wk study of 48 3-day-old calves we compared effects of feeding various fats or their free fatty acids in skim milk-powder based milk replacer, on calf performance, feed utilization, and blood plasma and adipose lipids. When fat was fed, calf performance and feed utilization were equivalent for tallow and coconut oil diets but markedly poorer for corn oil. Complete replacement (tallow) or one-half replacement (coconut and corn oils) of the fats with their free fatty acids reduced calf gains and feed efficiency. Tallow free fatty acids gave lower digestibilities of palmitic and stearic acid and reduced calcium absorption. Free fatty acids from both coconut and corn oils reduced diet palatability and intake; those from tallow and coconut oil markedly interfered (in vitro) with rennet clotting of milk replacers. The main lipid classes in blood plasma for all treatments were cholesteryl esters and phosphatidylcholine. High concentrations (56 to 87%) of linoleic acid occurred in cholesteryl esters for all diets despite low concentrations of linoleic acid in the tallow and coconut oil diets.     

Effect of dietary conjugated linoleic acid (CLA) supplementation on CLA isomers content and fatty acid composition of dry-cured Parma ham

To evaluate the effects of dietary conjugated linoleic acid (CLA) supplementation on cis-9, trans-11 and trans-10, cis-12 isomer content and on the fatty acid composition of subcutaneous adipose tissue and intramuscular lipids of biceps femoris, the lipids of 24 dry cured Parma hams, obtained from Large White pigs fed isoenergetic diets supplemented with either 0 (CON) or 0.25% (T1) CLA from 97 to 172kg live weight, were analysed by Ag(+)-HPLC and capillary GLC. The dietary treatment had no influence on lipid content of BF and subcutaneous adipose tissue but increased (P<0.01) the content of both isomers, more markedly in the latter tissue. CLA supplementation increased (P<0.01) myristic, palmitic, palmitoleic and total saturated fatty acids, and decreased oleic and eicosenoic acids in both tissues. In adipose tissue, an increase (P<0.05) in stearic acid content was observed. Supplementing the finishing diet of heavy pigs with CLA has thus shown to be an effective tool for increasing the CLA content in cured ham and, also, the saturated:unsaturated ratio of the lipids, a positive effect from a technological point of view. From a human nutritional standpoint, the changes occurring in fatty acid composition negatively affect the atherogenic and thrombogenic indexes, but probably these changes are of no particular concern, as they would only partly offset the progressive increase in the degree of unsaturation of heavy pig lipids that has occurred in recent years, as a consequence of reduced adipose depots in carcasses.     

The effects of sources of supplemental fat on performance,egg quality,and fatty acid composition of egg yolk in laying hens

BACKGROUND: The objective of this study was to determine the effects of sources of supplemental fat on laying performance, egg quality, and fatty acid composition of egg yolk. RESULTS: Two hundreds Isa Brown layers were assigned randomly to be fed ad libitum a standard commercial layer feed (BD), basal diet plus 2% tallow (T), basal diet plus a mixture of 1% tallow and 1% flaxseed oil (MTFO), basal diet plus 2% sunflower oil (SO), or basal diet plus 2% flaxseed oil (FO), which were offered for 8 weeks. Each diet was given to five groups, each containing 10 hens. The feed efficiency and egg production were 2.78 and 53.51% for BD; 2.30 and 63.47% for T; 2.45 and 60.14% for MTFO; 2.29 and 64.30% for SO, and 2.62 and 61.18% for FO groups, respectively. Dietary fat supplementation affected the laying performance but had no significant effects on egg quality parameters. The fatty acid composition of egg yolk lipids were significantly affected by dietary fatty acid composition. The supplemental tallow increased palmitic fatty acid. The proportions of linoleic and arachidonic fatty acids in egg yolks for layers fed the SO diet were higher than in the BD group and those on diets containing other fats. Concentrations of oleic and omega‐3 fatty acids were the highest in layers fed the FO diet during the laying period. CONCLUSION: The results indicated that dietary animal and plant fats changed the fatty acid composition of egg yolk. Copyright © 2008 Society of Chemical Industry     

The influence of dietary hazelnut kernel oil on the performance and fatty acid composition of broilers

A total of 360 one‐day‐old broilers (Ross 308) were allocated to three treatment groups with four replicates each of 30 chicks to evaluate the effects of the dietary hazelnut kernel oil (HKO) inclusion on the performance and the composition of fatty acid of meat in broilers. Treatments were diets with (1) soybean oil (SO), (2) HKO, or (3) HKO + SO (in equal amount, HKSO) added to the basal diets. There were no significant differences in weight gain, feed per gain, dressing percentage, abdominal fat weight, and mortality among the different dietary oil sources. Dietary HKO decreased (P < 0.01) linoleic and linolenic acids contents and the ratio of SFA:MUFA (saturated fatty acids:unsaturated fatty acids) of breast meats in broiler, and increased oleic acid content compared to SO. The result indicates that meat from broiler chickens fed diets containing HKO, singly or combined with SO could be an important source of oleic acid for human diets. Copyright © 2007 Society of Chemical Industry     

Fatty acid composition of the fats of the rumen and abomasum of sheep

The fatty acid composition of the abomasum and rumen tissues of 16-week old and 80-week old Romney ewes fed on pasture has been determined. For 16-week old lambs it was comparable to that of the longissimus dorsi of 26-week old lambs. At 80 weeks the rumen lipids showed a highly significant decrease in total saturated fatty acids, myristic acid and lower saturated acids with a corresponding increase in total unsaturated and octadecenoic (oleic) acids. The abomasum lipids showed similar changes. The reduced contents of myristic, lauric and decanoic acids in the lipids of the older animals were consistent with the removal of these acids from the diet. Whereas before weaning the dietary fetty acids are rich in myristic, lauric and decanoic acids, the fatty acids of sheep at pasture comprise mainly linotenic and palmitic acids. Consideration of the results of other investigations suggests that the changes in the fatty acid composition of the lipids of grazing sheep with age observed for the rumen and abomasum tissues may apply to muscle and fatty tissues generally.     

Oxidation stability and fatty acid composition of selected storage and structural lipids: influence of different high fat diet compositions

The oxidation stability of storage lipids from adipose tissue and of structural lipids from liver was compared to the coefficients of oxidizability of the pure fat used: lard (L); lard + sunflower oil 2:1 (LS); butter (B) and partially hydrogenated oil (H). The oxidation stability of the corresponding high-fat dietary regimens (50 energy-%) was also investigated. The experimental groups L, LS, B and H were compared to the control group (C) fed low-fat laboratory pellet-food. The coefficients of oxidizability were calculated from the fatty-acid composition of the used pure fats. The oxidation stability was performed in condition of accelerated oxidation under kinetic regimen, assaying the peroxide concentration in appropriate time intervals. The coefficients of oxidizability of dietary fats and storage lipids were very similar. This is explained by the fact that the fatty-acid composition of storage lipids reflected that of the corresponding high-fat diets. The oxidation stabilities in storage lipids were markedly lower than these in the respective dietary regimens. The highest oxidation stability in lipids from adipose tissue was found in group B, and the lowest in group LS. Contrarywise, the oxidation stability in liver lipid showed the following declining sequence: C greater than H greater than L greater than LS greater than B. The discrepancies in oxidation stability of the various specimens (pure fats, dietary fats, storage and structural lipids) may be explicated by an intervention of factors with pro- and anti-oxidative action. The large deviations in fatty acid composition in the examined tissues in comparison to the composition of the respective high-fat diets may also play an important role in this respect. These parallel studies on oxidation stability at different levels could improve our possibilities for evaluation of the stability and biological value of fats.     

Interrelation of fatty acid composition in adipose tissue, serum, and liver of dairy cows during the development of fatty liver postpartum

We investigated the composition of fatty acids in adipose tissue, serum, and liver of cows that were fed at restricted energy intake or were overfed during the dry period. Overfed cows had higher concentrations of serum nonesterified fatty acids and consequently accumulated greater amounts of triacylglycerols in the liver than did cows that were fed at restricted energy intake. The percentages of the different fatty acids present in adipose tissue were similar for both groups and did not change during sampling intervals. Before parturition, concentrations of the individual fatty acids present in serum were similar between groups. After parturition, concentrations of major fatty acids in serum, including palmitic, stearic, oleic, and linoleic acids significantly increased in both groups and were higher in overfed cows than in cows that were fed at restricted energy intake. The shift of concentrations of the different fatty acids present in the liver--as a result of increased lipolysis-was observed in palmitic, oleic, and linoleic acids but not stearic acid, suggesting that stearic acid is used by the liver (i.e., oxidation) or is considerably secreted through the milk, thereby not increasing in accumulation in the liver. In conclusion, different feeding regimens during the dry period do not influence the composition of fatty acids in adipose tissue. More intensive lipolysis results in increased concentrations of palmitic, stearic, oleic, and linoleic acids in the blood; subsequently, these fatty acids, excluding stearic acid, greatly accumulated in the liver.     

Effect of high fat diets with and without cholesterol on erythrocyte and tissue fatty acids in rats

Male weanling wistar rats were fed synthetic diets containing 20% safflower oil (SFO) or palm oil (PO) with and without cholesterol for a period of six weeks. Erythrocyte membranes were isolated and their fatty acid composition were determined at the end of the experiment. Besides the fatty acid composition of the kidney and spleen lipids were also determined. Erythrocyte membrane, kidney fatty acids of rats fed safflower oil (SFO) had in the majority of variants a higher level of n-6 fatty acids when compared to palm oil group. However, in the spleen, the level of n-6 fatty acids in the palm oil groups were higher than in the safflower oil group. In general the arachidonic acid [20:4 (n-6)] levels were higher in the spleen and erythrocytes particularly in the cholesterol fed groups when compared to the kidney levels. Palm oil fed rats had a higher level of palmitic (16:0) and oleic [18:1 (n-9)] acids. Rats fed diets containing cholesterol significantly reduced the level of stearic (18:0) but increased the level of oleic [18:1 (n-9)]. linoleic [18:2 (n-3)], and arachidonic acids [20:4 (n-6)]. The ratios such as 18:1 (n-9)/18:2 (n-6), 18:1 (n-9)/18:0, 18:2 (n-6)/20:4 (n-6) and 20:4 (n-6)/18:2 (n-6) are all indicative of the normal activity of enzymes involved in the desaturation and elongation. Thus these studies indicate that addition of cholesterol can modify the fatty acid composition in erythrocytes, kidney and spleen lipids.     

Positional distribution of fatty acids in triacylglycerols from subcutaneous adipose tissue of pigs fed diets enriched with conjugated linoleic acid, corn oil, or beef tallow

This study was conducted to determine the effects of dietary beef tallow, corn oil, and conjugated linoleic acid (CLA) on the distribution of fatty acids among positions within triacylglycerols. Crossbred barrows (n=6 per treatment group) received diets containing 1.5% beef tallow, 1.5% corn oil, or 1.5% CLA for 5 weeks. Subcutaneous adipose tissue samples were obtained immediately postmortem. The fatty acid composition was determined for the sn-2 positions of the triacylglycerols by digestion with Rhizopus arrhizus lipase. Fatty acids in the sn-1/3 position were calculated from these data. Feeding CLA increased (P<0.05) the concentration of total saturated fatty acids (SFA, especially 16:0) and isomers of CLA in adipose tissue lipids, but reduced (P<0.05) the concentration of total monounsaturated fatty acids (MUFA, especially 18:1n−9). Dietary CLA caused an accumulation of total SFA in the sn-1/3 position, with a proportional decrease in total MUFA and 18:2n−6 in the outer positions. Correspondingly, lipids extracted from CLA-fed pigs had slip points that were 10 °C higher (P<0.05) than those from corn oil- or tallow-fed pigs. These data suggest that dietary CLA increases the melting point of lipids in porcine adipose tissue by increasing the proportion of SFA at the sn-1/3 position of lipids.     

Composition of subcutaneous adipose tissue of dry-cured pork forelegs as affected by desalting and boiling: The effects of vacuum-packaging

The effects of desalting and boiling, with or without vacuum-packaging, on the composition of the subcutaneous adipose tissue of dry-cured pork forelegs were investigated. The adipose tissue contained 7.1% water and 91.0% lipids. The main fatty acids in glycerides (about 89% of total lipids) were oleic (39.6%), palmitic (23.9%), linoleic (13.7%) and stearic (12.6%) acids. The main fatty acids in free fatty acids (about 11% of total lipids) were oleic (36.0%), linoleic (28.4%) and palmitic (13.1%). The culinary treatment (desalting and boiling) caused significant decreases in dry matter and lipid contents. These decreases were not as great in vacuum-packaged samples because the lipid losses were prevented during the boiling stage. No significant changes in lipid fraction proportions (glycerides and free fatty acids) were observed. The samples boiled with vacuum-packaging showed higher contents of polyunsaturated fatty acids than did the samples boiled without vacuum-packaging.     

Potential for enhancing the nutritional properties of milk fat.

Milk fat has been identified as a hypercholesterolemic fat because it contains cholesterol and is primarily saturated. However, different types of dietary saturated fats do not have equivalent effects on plasma cholesterol levels relevant to ingestion of polyunsaturated fats. Research suggests that the hypercholesterolemic effect of saturated fats in human diets is largely due to 12, 14, and 16 carbon chain length fatty acids. Evidence also suggests that stearic acid (C18:0) is as effective as oleic acid (C18:ln-9) in lowering plasma cholesterol levels when either replaces palmitic acid (C16:0) in the diet of men. Milk fat has a unique fatty acid profile with approximately 10% short- and medium-chain length saturated fatty acids (less than 12 carbons) and 35% of total fatty acids from stearic and oleic acids. The contribution of milk products to fat and cholesterol intake in the typical American diet is less than that provided by other animal products. This paper will review the recommendations of the National Cholesterol Education Program, the effects of milk fat ingestion on blood cholesterol, and the rationale and feasibility of three approaches to modifying the lipid composition of milk fat.     

Structures of triacylglycerols in lamb fat with elevated levels of linoleic acid

Triacylglycerols (TGs) isolated from perirenal and subcutaneous adipose tissue were analysed for the intramolecular arrangement of their component fatty acids (FAs). Five lambs were fed encapsulated sunflower oil to increase the proportions of linoleic acid (18:2) in the tissue fats, and three lambs were fed the same diets without encapsulated sunflower oil. There was a preferential esterification of 18:2 in position 2 of the TGs of the adipose tissues, and over the range of total 18:2-content examined, there was an almost linear relationship between the 18:2-content of the TGs and the proportion in position 2. Appreciable 18:2 entered position 3, but the increased proportion of 18:2 in this position with increasing 18:2 in the TGs was much less than in position 2. Lamb fats with the highest proportion of 18:2 contained the highest proportion of TGs with 54 acyl carbons and the lowest proportions with 48, 50 and 52 acyl carbons. To a large extent this resulted from the replacement of palmitic acid by 18:2. Diene TGs containing one 18:2 and two saturated FA residues were present in adipose tissues with elevated levels of 18:2 but were not detected in TGs from lambs on the non-supplemented diet. The proportions of TGs containing three or more ethylenic bonds also increased substantially.     

Lipid characteristics of subcutaneous adipose tissue and M. longissimus thoracis of Angus and Wagyu steers fed to US and Japanese endpoints

We hypothesized that the concentrations of monounsaturated fatty acids (MUFA) and cholesterol of adipose tissue and M. longissimus thoracis would not differ between Angus and American Wagyu steers when fed to a typical US live weight, but would diverge when fed to a Japanese live weight. To test this, 8 steers of each breed type were assigned to a high-energy, corn-based diet, and another 8 steers of each breed type were fed coastal bermuda grass hay diet, supplemented with the corn-based diet to achieve a daily gain of 0.9 kg/d. Targeted final body weights were 525 kg for steers fed for 8 or 12 mo the corn- or hay-based diets, respectively, and were 650 kg for steers fed for 16 or 20 mo the corn- or hay-based diets. Digesta concentrations of stearic (18:0) and trans-vaccenic acid decreased, whereas linoleic acid (18:2n-6) increased between the US and Japanese endpoints (all P ? 0.03). α-Linolenic acid (18:3n-3) increased in digesta only in the hay-fed steers during this time. Plasma concentrations of palmitic (16:0) and palmitoleic acid (16:1n-7), and the 16:1:18:0 ratio, were higher in Angus steers than in Wagyu steers. Also, the plasma 16:1:18:0 ratio was decreased by hay feeding in Angus steers, but increased in Wagyu steers, when fed to the Japanese endpoint. Concentrations of oleic (18:1n-9), linoleic, α-linolenic, and 18:2trans-10,cis-12 conjugated linoleic acid all were higher in Wagyu than in Angus subcutaneous (s.c.) adipose tissue, whereas myristic (14:0) and palmitic acid were higher in Angus s.c. adipose tissue (P ? 0.05). All MUFA increased, and saturated fatty acids decreased, between the US and Japanese endpoints. Slip points of lipids in s.c. adipose tissue were over 10 °C lower (P = 0.01) in Japanese-endpoint steers than in US endpoint steers, consistent with the overall increase in MUFA with time on feed. The concentration of cholesterol in the M. longissimus thoracis increased with time, which may have been related to the increase in oleic acid. Because the breed × endpoint interaction was not significant for cholesterol or any of the adipose tissue fatty acids, we conclude that our original hypothesis was incorrect. Of the three factors tested (breed type, diet, and slaughter age endpoint), endpoint had the greatest effect on adipose tissue lipid composition.     

Digestion and absorption of lipids and bile acids in sheep fed stearic acid, oleic acid, or tristearin

Sheep were fed diets containing 7.5% added stearic acid, oleic acid, or tristearin for 21 days. In addition, 50 microCi/kg cerium-141 was included for the last 10 days on experimental diets as an unabsorbed reference substance. In the rumen dietary triglycerides were approximately 50% hydrolyzed, and hydrogenation resulted in saturation of the free fatty acid fraction. Some net synthesis of phospholipids, presumably microbial phospholipids, occurred in the rumen. In the intestine immediately distal to the pylorus, extensive secretion of bile acids, cholesterol, phospholipids, triglycerides, free fatty acids, and lipase occurred. This resulted in doubling of fatty acid fluxes through the duodenum. These endogenous secretions were reabsorbed rapidly however, with the major site of lipid and bile acid absorption in the region .6 to 4 m distal to the pylorus. Additional but less absorption occurred in the more distal segments of the small intestine. Overall absorption of stearic acid, oleic acid, and tristearin supplements was in the range 60 to 70%, and no differences were apparent between fats. Unsaturated fatty acids were over 90% absorbed as compared with 55 to 65% for saturated fatty acids. No significant effect of any of the supplements was observed on ruminal total volatile fatty acids, ratios of volatile fatty acids, or on overall cellulose or caloric digestion.     

Fat content and fatty acid pattern in muscle and adipose tissue from differently reared calves

Two groups of Simmental calves were fed a milk replacer diet or were early weaned and slaughtered at the age of 4 months. Two muscles and two adipose tissue samples were removed, the lipids were extracted by chloroform-methanol and the fatty acid composition was analyzed by gas chromatography after transesterification with Na-methylate. Total lipid contents in both muscles were relatively small (<2%) Due to high phospholipid content, veal muscle lipids contain a high proportion of polyene fatty acids which accounted for more than 30%. Adipose tissue consists predominantly of oleic acid (from 34% to 37%) and palmitic acid (from 27% to 29%). In extractable perinephric fat, milk replacer diet caused significantly higher myristic acid (C(14)) values and, accordingly, lower oleic (C(18:1)) values.     

Fatty acid composition of liver and adipose tissue lipids in Wistar rats with fat diet-induced obesity

The influence of dietary fat on the fatty acid composition of liver and adipose tissue lipids was investigated after 4 and 19 weeks of high-fat feeding (50% fat) in comparison to low-fat feeding (3% fat), beginning in the sixth week of age. In rats fed the low-fat diet or an usual pellet diet the fatty pattern of liver triglycerides (TG) was equal to that of adipose tissue, while there were no similarities to the diet. In total liver lipids a constant fatty acid profile was observed, independently of the duration of feeding. High fat feeding results several changes in the fatty acid pattern of liver lipids. While after 4 weeks the fatty acids of liver TG more closely resembled the dietary fatty acids than those of adipose tissue, after 19 weeks of feeding the fatty acid composition of liver TG is comparable with that of adipose tissue. Not all rats fed the high fat diet rendered obese. It could be shown that in rats with higher lipid concentrations in the liver only the fatty acid pattern of liver phospholipids has been altered, while the composition of TG, which are the lipids primarily increased, was not changed.     

The influence of dietary branched-chain fatty acids on the fatty acid composition of tissue lipids of rats

Branched-chain fatty acids (BCFA) were prepared as a concentrate from the adiposetissue lipids of barley-fed lambs. The BCFA was included in a stock Oxoid ration at levels of 2.5–15% by weight and these diets were given to appetite to female weanling rats for up to 14 days. The influence of the diets on inter alia growth-rate and fatty acid composition of tissue lipids was compared with the effect of the same stock diet with inclusions at a level of 5% by weight of 3-methylhexadecanoic acid (3-MHD), 4-methylhexadecanoic acid (4-MHD), 3,7,11,15-tetramethylhexadecanoic (phytanic) acid and n-hexadecanoic (palmitic) acid which, with the stock ration, served as control. Rats receiving diets containing up to 7.5% BCFA grew almost as well as did those given palmitic acid whereas the animals offered the diets containing 3-MHD, 4-MHD or 10% BCFA barely subsisted. Rats given 10% BCFA or phytanic acid became moribund within 3 days. BCFA accumulated to widely varying degrees in the lipids of the main internal organs. The higher proportions of these acids constituted some 40–60% of the total fatty acids of the lipids of kidney, liver and heart and were associated with diets containing 10% and 15% BCFA and 5% 3-MHD. The lower proportions of the branched acids in the lipids of these organs were in the range 15–25% of the total fatty acids and related to diets that included 2.5% BCFA and 5% 4-MHD. In contrast to the changes in fatty acid composition of the lipids of the main internal organs, those of the central and peripheral nervous systems were only minor, the proportions of branched acids amounting to some 3% in brain tissue and up to 14% in sciatic nerve. Clearance of branched acids from tissue lipids of the main internal organs was almost complete after the animals were returned to the basal diet for 14 days but the loss of branched acids from nerve tissue was evidently less rapid.     

Fatty acid composition, cooking loss and texture of beef patties from meat of bulls fed different fats

The effect of fatty acid composition on the properties of patties standardised to contain 15% fat was studied. Patties were made of beef from 36 Brown Swiss bulls fed on six different diets with five of them containing additional fats to achieve a high variability in body lipid composition. When the feed contained fullfat oilseeds (rapeseed, sunflower seed, linseed), the proportions of some nutritionally favourable fatty acids were increased in the patties. Patties made from the meat of bulls fed linseed and coconut oil could be distinguished in a sensory triangle test from most other groups. Cooking loss and instrumental texture properties showed no relation to fatty acid composition of patties. Cooking only slightly decreased the proportion of saturated fatty acids in favour of polyunsaturated fatty acids. In conclusion, widely differing dietary fats can be fed to bulls without risking major effects on texture of beef patties.     

Mathematical relationships between the intake of n-6 and n-3 polyunsaturated fatty acids and their contents in adipose tissue of growing pigs

To establish the relationships between the fatty acid composition of adipose tissue in growing pigs and the intake of fatty acids, we performed a feeding trial and did a literature survey. Six groups of pigs were fed diets with variable combinations of corn, linseed and fish oil. After 38 days, biopsies of adipose tissue were analyzed for their contents of linoleic, -linolenic, eicosapentaenoic and docosahexaenoic acid. For the four fatty acids, intake data and adipose tissue levels were also collected from the literature. Linear correlations were computed for the intake of each polyunsaturated fatty acid and its level in adipose tissue, the data set consisting of either the original results only or combined with literature figures. The observed strong correlations between dietary and fat tissue polyunsaturated fatty acids indicate that the fatty acid composition of the diet may be used as an index of the fatty acid composition of the diet, and vice versa. The regression equations presented can be used to steer the fatty acid composition of adipose tissue of growing pigs by the fatty acid composition of their diet.     

High Amylose Cornstarch Decreases Plasma Triacylglycerol Concentration, but not Plasma Cholesterol, in a Dose-Dependent Manner

ABSTRACT:  The effect of dietary high amylose cornstarch (HACS) on plasma lipids was studied in ovariectomized rats (OVX-rats). OVX-rats were fed cholesterol-free purified diets containing either 0%, 5%, 10%, 20%, or 30%HACS as a percentage of total carbohydrate for 28 d. Plasma triacylglycerol (TAG) concentration and apparent starch digestibility were found to decrease as the dietary level of HACS increased. On the other hand, the amount of small intestinal bile acids, cecal tissue weight, the amount of cecal short-chain fatty acids, primary:secondary ratio of fecal bile acids, and fecal weight were found to increase. However, plasma total cholesterol concentration, excretion of fecal bile acids, cholesterol 7α-hydroxylase activity, liver lipids, body weight gain, liver weight, and the weight of cecal contents were not affected by the diets. The amount of propionic acid in the cecal content increased as the dietary level of HACS increased. HACS might lower lipogenesis in liver and adipose tissue and lower very low density lipoprotein secretion by increasing propionic acid production, consequently leading to a decreased plasma TAG concentration.