The effect of dietary fat on the glyceride structure of rat carcass fat |
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Authors: | E G Perkins |
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Affiliation: | (1) The Burnsides Research Laboratory, University of Illinois, Urbana, Illinois |
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Abstract: | Carcass fats were obtained from weanling rats fed a complete diet for 8 weeks, which consisted of 2% cottonseed oil and 10%
of the following fats: (1) corn oil; (2) the fatty acids of corn oil; (3) triricinolein; (4) ricinoleic acid; (5) the hydrogenated
fatty acids of castor oil ; and (6) commercial hydrogenated shortening. The fats were subjected to both pancreatic lipase
and nonspecific hydrolysis ; the resulting acids converted into methyl esters by conventional methods, and subjected to gas
Chromatographie analysis. From these data, the positional distri-bution of the component fatty acids, glyceride types, and
isomeric forms were calculated. The results indicated a preferential placement of un-saturated acids in the 2- position of
the carcass triglycerides and that the carcass fat composition in terms of unsaturated (U) and saturated (S) fatty acid composition
is not greatly influenced by the S and U compositions of the dietary fat. It was found that hydroxy acids or their tri-esters
are metabolized much the same as are normal triglycerides and exert no particular in-fluence upon the fat structure of the
rat. Some type of relationship between the dietary U and the U3 in the carcass fat appears to be present. The glycerides of the carcass fats examined here are essentially a random mixture
of the major glyceride types, but the isomeric forms (SUS, S SU, USU and UUS) are a definite non-random mixture.
Carried out at the Food Res. Div., Armour & Co., and at The Burnsides Research Laboratory under research grant No. EF 225
from the National Institutes of Health, U. S. Public Health Service, and Deparmtent of Health, Education, and Welfare. |
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