Effects of butter naturally enriched with conjugated linoleic acid and vaccenic acid on blood lipids and LDL particle size in growing pigs

Anna Haug,Nina Fjerdingby,Anne S Biong,Eirik Selmer-Olsen,Ole Taugbøl,Hanne Müller,Nina Hølland,Per Sjøgren,Odd M Harstad,Nils P Kjos

doi:10.1186/1476-511x-7-31

Abstract

BackgroundCow milk is a natural source of the cis 9, trans 11 isomer of conjugated linoleic acid (c9,t11-CLA) and trans vaccenic acid (VA). These fatty acids may be considered as functional foods, and the concentration in milk can be increased by e.g. sunflower oil supplementation to the dairy cow feed.The objective of this study was to compare the effects of regular butter with a special butter naturally enriched in c9,t11-CLA and VA on plasma lipids in female growing pigs. The experimental period lasted for three weeks and the two diets provided daily either 5.0 g c9,t11-CLA plus 15.1 g VA or 1.3 g c9,t11-CLA plus 3.6 g VA.ResultsThe serum concentrations of c9,t11-CLA, VA and alpha-linolenic acid were increased and myristic (14:0) and palmitic acid (16:0) were reduced in the pigs fed the CLA+VA-rich butter-diet compared to regular butter, but no differences in plasma concentrations of triacylglycerol, cholesterol, HDL-cholesterol, LDL-cholesterol, LDL particle size distribution or total cholesterol/HDL cholesterol were observed among the two dietary treatment groups.ConclusionGrowing pigs fed diets containing butter naturally enriched in about 20 g c9,t11-CLA plus VA daily for three weeks, had increased serum concentrations of alpha-linolenic acid and decreased myristic and palmitic acid compared to pigs fed regular butter, implying a potential benefit of the CLA+VA butter on serum fatty acid composition. Butter enriched in CLA+VA does not appear to have significant effect on the plasma lipoprotein profile in pigs.

Highlights

Cow milk is a natural source of the cis 9, trans 11 isomer of conjugated linoleic acid (c9,t11-CLA) and trans vaccenic acid (VA)
Growing pigs fed diets containing butter naturally enriched in about 20 g c9,t11-CLA plus VA daily for three weeks, had increased serum concentrations of alpha-linolenic acid and decreased myristic and palmitic acid compared to pigs fed regular butter, implying a potential benefit of the CLA+VA butter on serum fatty acid composition
Fatty acid (FA) composition of diets The CLA+VA rich butter diet differed from the regular butter diet with a higher concentrations of c9,t11-CLA, VA, oleic acid (18:1,9c), linoleic (18:2) and α-linolenic acid (18:3), and less 10:0, 12:0, myristic acid and palmitic acid (Table 1)

Summary

Introduction

Cow milk is a natural source of the cis 9, trans 11 isomer of conjugated linoleic acid (c9,t11-CLA) and trans vaccenic acid (VA). Evidence for hypolipidemic properties of c9,t11-CLA has been given, and administration of CLA has been shown to modulate plasma lipid concentration in both human and animal models, and to reduce markers associated with atherogenic risk [8,9,10]. These findings have led to considerable interest in methods for naturally increasing the c9,t11CLA content in milk, and milk products that are naturally enriched in CLA has been advocated. VA's effect on plasma cholesterol has not been entirely understood since epidemiological studies have shown that trans fatty acids from animal sources did not increase risk for coronary artery disease [14]

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