Effects of different levels of trans fatty acids and oxidised lipids in diet on cholesterol and cholesterol oxidation products formation in rabbit |
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Authors: | Sarojini JKA Ubhayasekera Alba Tres Rafael Codony Paresh C Dutta |
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Affiliation: | 1. Division of Food Chemistry, Department of Food Science, Swedish University of Agricultural Sciences, Box 7051, SE-75007, Uppsala, Sweden;2. Nutrition and Food Science Department-XaRTA, Faculty of Pharmacy, University of Barcelona, Spain |
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Abstract: | The objective was to assess the effects of trans fatty acids and oxidised lipids, present in dietary fat by-products used in feeds, on cholesterol and oxycholesterols in meat, liver and plasma of rabbits. A palm fatty acid distillate, before and after hydrogenation (trans fatty acid trial), and a sunflower–olive oil blend (70/30, v/v), before and after use in a commercial frying process (oxidised lipid trial), were used in experimental feeds (at 3%, w/w). High trans fatty acid and oxidised lipid diets caused significantly higher cholesterol and oxycholesterol levels in all tissues of rabbit (0.01 < p ? 0.05). The content of oxycholesterols in rabbit meat, liver and plasma obtained from trans fatty acid experiments varied from 9 to 34 μg/100 g, 24 to 61 μg/100 g and 60 to 138 μg/dl, respectively, from low to high levels. In the oxidised lipid experiments, content of oxycholesterols varied from 16 to 52 μg/100 g, 14 to 108 μg/100 g and 52 to 269 μg/dl in meat, liver and plasma, respectively. As a consequence, meat products from rabbits fed a diet containing higher levels of trans fatty acids or oxidised lipids may result in higher intakes of cholesterol and oxycholesterols by humans. |
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Keywords: | Cholesterol COPs Feed fats Feed fat by-products Oxidised lipids Oxycholesterols Rabbit meat Rabbit tissues trans Fatty acid |
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