Abstract
Body fatty acids are important in health and disease. We previously observed two groups of fatty acids in breast muscle of chickens: Group 1) with relative amounts correlating negatively with %AA (20:4 n6), and Group 2) with relative amounts correlating positively with %AA. Within each of the two groups, we here found positive correlations between fatty acid percentages. Accordingly, Group 1 percentages correlated negatively with those of Group 2. With random numbers in lieu of the true values of Group 2 fatty acids, we were able to reproduce the positive correlations found with true values, if the random numbers were generated with the true ranges. In contrast, with random numbers we did not succeed in reproducing all of the negative correlations between Group 1 and Group 2 fatty acid percentages. We then observed that absolute amounts (g/kg) of fatty acids in Group 1 correlated positively and strongly (r > 0.9), suggesting a coordinated regulation of these fatty acids. Thus, Group 1 fatty acids seemed to be a cluster of fatty acids. Random number cluster percentage showed nice inverse associations with random number Group 2 fatty acid percentages, like the outcome observed with the true values. We suggest that associations between fatty acid percentages are caused by their concentration distributions, and by cluster regulation. Distribution Dependent and Cluster Regulation could be an evolutionary adaptation, where a mathematical rule is utilized to e.g. balance effects of eicosanoids/docosanoids, and possibly other metabolites.
Highlights
We previously reported that %AA (20:4 n6) was negatively associated with %OA (18:1 c9) in chicken breast muscle lipids [1,2]
We recently reported that that relative amounts of altogether 7 potential eicosanoid precursor fatty acids were positively associated in breast muscle lipids of chickens [15]
The results suggest that fatty acids in breast muscle lipids of chickens are regulated by their concentration distributions
Summary
We previously reported that %AA (20:4 n6) was negatively associated with %OA (18:1 c9) in chicken breast muscle lipids [1,2]. %AA was positively associated with relative amounts of fatty acids serving as precursors of eicosanoids and docosanoids [3]. These latter compounds are important regulatory molecules in cell physiology. We classified the fatty acids found in chicken breast muscle lipids into two groups: Group 1) where fatty acid percentages correlated negatively with %AA, and Group 2) where percentages correlated positively with %AA [15]. With random numbers in lieu of Auctores Publishing – Volume 3(2)-025 www.auctoresonline.org ISSN: 2637-8914
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