Dietary Fat Source Research Articles

Influence of various dietary fat sources on freezing capacity of Moghani ram semen

The aim of this study was to investigate the effects of dietary supplementation of protected fish oil (FO) and Persia fat® (PF) on the quality of Moghani ram semen. For this purpose, a total of 96 ejaculates were collected from 12 healthy mature Moghani rams, which were divided into three distinct groups (n = 4) and were assigned to one of three experimental diets. The first group (control) received a diet supplemented with palm oil (PO), while the second and third groups received encapsulated FO and PF, respectively. After primary evaluation, semen samples of each group were pooled to eliminate individual differences, and then evaluated for semen concentration and volume. Afterwards, the samples were diluted with a Tris-based extender and frozen with a standard protocol. After thawing, motion kinetics, viability, membrane functionality and abnormality were assessed. The results showed that the group that received FO had significanty higher viability (quadratic), progressive motility (PM) (%), average path velocity (VAP) (μm/s), curvilinear velocity (VCL) (μm/s) (linear), amplitude of lateral head displacement (ALH) (μm) (quadratic) and sperm concentration (linear) than the others. Additionally, total motility (TM) (%) and straight-line velocity (VSL) (μm/s) were significantly higher in the groups that received FO and PF compared with the control (quadratic) The results indicated that sperm abnormalities in the control group were significantly higher than the other groups. In conclusion, enrichment of the diet with FO or Persia fat could enhance ram sperm quality after freeze-thawing process.Keywords: fish oil, frozen spermatozoa, ram, motion parameters

Effects of dietary fat source on lutein, zeaxanthin and total carotenoids content of the egg yolk in laying hens during the early laying period

ABSTRACT 1. The study was conducted to investigate the effects of different dietary levels of an unsaturated or saturated fat source and the effects of different dietary energy levels in laying hen diets on the carotenoid content of the egg yolk. 2. Seventy-two ISA Brown laying hens aged 22 weeks old were allocated, for a 10 week period, to three treatments: control diet (HE group) with a 3.4% supplemented fat containing 2.1% soybean and 1.3% palm oil as fat sources and a ratio of unsaturated to saturated fatty acid (u/s) of 3.33; a lowered energy diet with 2.4% supplemented fat containing 1.4% soybean and 1.0% palm oil and u/s of 3.41 (LE+high u/s); a lowered energy diet with 2.4% supplemented fat containing 0.5% soybean and 1.9% palm oil and a u/s of 2.39 (LE+low u/s). A marigold plant extract supplement was used as a source of lutein. 3. Performance parameters (feed consumption, feed conversion, body weight), egg production rate and egg quality parameters were similar between treatments. Dietary fat digestibility at the middle of the study period was not different. Egg yolk total fat content was similar in all treatments at the middle and at the end of the study period. 4. Lutein, zeaxanthin, cis-lutein and total carotenoids content were significantly lower in eggs produced from the LE+low u/s group compared to those from the HE and the LE+high u/s groups (P < 0.01 for all parameters). 5. It was concluded that feeding laying hens with a diet containing 1% less supplemented fat and a lower u/s ratio compared to a control diet and to a diet with 1% less supplemented fat with a higher u/s ratio resulted in a significant reduction of carotenoid expression in the egg yolk at the end of experimental period. Performance and egg quality parameters were not affected by treatments.

Postprandial Lipemic Responses to Various Sources of Dietary Fat in Healthy Adults (P08-101-19)

ObjectivesPostprandial lipemia (PPL), or a large increase in triglycerides (TG) post-meal, has been identified as an independent risk factor for cardiovascular disease (CVD) and may be a stronger predictor of CVD risk than fasting TG. However, the effects of various sources of dietary fat on PPL are not well understood. Therefore, the objective of this project is to examine the postprandial TG response to commonly consumed sources of dietary fat. MethodsParticipants engaged in 4 randomized meal trials separated by at least 1 week. For each meal trial, following a 10-hour overnight fast, an intravenous catheter was inserted into a forearm vein from which a fasting blood draw was taken. Thereafter, participants consumed a standard high-fat meal (HFM; 13 kcal/kg; 61% fat, 32% CHO) with the fat source derived from either butter (B), virgin unrefined coconut oil (CoO), extra virgin olive oil (OO), or canola oil (CaO). Serial blood draws were collected hourly for 6-hours post-meal to quantify postprandial TG responses. ResultsSeven healthy participants have completed the protocol (4 M/3F; age 23.8 ± 1.3 years; BMI: 25.5 ± 7.2 kg/m2). Fasting TG was not different (P = 0.26) across trials (B: 76.1 ± 41.6 mg/dL; CoO: 69.6 ± 27.1 mg/dL; OO: 75.3 ± 45.7 mg/dL; CaO: 85.1 ± 34.7 mg/dL). Two-way ANOVA revealed a significant time effect (P < 0.0001) but no time x meal interaction (P = 0.51) or overall meal effect (P = 0.10). Meal trials did not differ (P = 0.14) with regard to TG total area under the curve (AUC; B: 772.5 ± 449.5 mg/dL × 6 hr; CoO: 605.6 ± 268.2 mg/dL × 6 hr; OO: 726.3 ± 485.3 mg/dL × 6 hr; CaO: 715.1 ± 355.4 mg/dL × 6 hr). However, TG incremental AUC was significantly different (P = 0.03) across meal trials (B: 315.6 ± 229.1 mg/dL × 6 hr; CoO: 188.1 ± 151.7 mg/dL × 6 hr; OO: 274.7 ± 246.3 mg/dL × 6 hr; CaO: 204.2 ± 206.7 mg/dL × 6 hr), although no post hoc pairwise comparisons were significantly different (B vs CoO: P = 0.06; B vs OO: P = 0.76; B vs CaO: P = 0.06; CoO vs OO: P = 0.45; CoO vs CaO: P = 0.98; OO vs CaO: P = 0.19). ConclusionsIn this continuing experiment, postprandial TG responses to HFMs comprised of different dietary fat sources are largely similar to this point, although a difference in incremental AUC was observed. Upon completion, this study will advance our understanding of the effects of commonly consumed dietary fats on PPL, an indicator of CVD risk. Funding SourcesInstitutional internal funding.

Dietary Fat Intake and Risk of Hepatocellular Carcinoma in Two Large Prospective Cohort Studies (FS13-07-19)

ObjectivesEpidemiological evidence of an association between dietary fat intake and hepatocellular carcinoma (HCC) risk is limited and inconclusive, particularly from prospective studies. MethodsWe prospectively examined intake of total and specific fats and major sources of dietary fats in relation to HCC risk within the Nurses’ Health Study and the Health Professionals Follow-up Study. Dietary fats were measured at baseline and updated approximately every 4 years using validated food frequency questionnaires. Cox proportional hazards regression models were used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) after adjusting for potential confounders. ResultsAfter an average follow-up of 28 years, 160 HCC cases including 85 women and 75 men were documented. According to food sources, there was a significant inverse association between vegetable fat intake and HCC risk (the highest vs. lowest quartile, HR = 0.61, 95% CI: 0.39–0.96, Ptrend = 0.02), but a suggestive positive association with animal or dairy fats. Replacing animal or dairy fats with an equivalent amount of vegetable fat was associated with a lower HCC risk (HR per 1-SD = 0.79, 95% CI: 0.65–0.97). According to fat subtypes, both monounsaturated and polyunsaturated fatty acids (PUFAs) including Omega-3 (the highest vs. lowest quartile, HR = 0.63, 95% CI: 0.41–0.96, Ptrend = 0.14) and Omega-6 PUFAs (HR = 0.54, 95% CI: 0.34–0.86, Ptrend = 0.02) were inversely associated with risk of HCC. The ratios of polyunsaturated and/or monounsaturated fat to saturated fat were all statistically inversely associated with HCC risk (all Ptrend ≤ 0.02). In addition, when replacing saturated fats with monounsaturated or polyunsaturated fats, the HR per 1-SD was 0.77 (95% CI: 0.64–0.92). ConclusionsHigher intake of vegetable fats and polyunsaturated fatty acids may be associated with lower HCC risk. Replacing animal or dairy fats with vegetable fats or replacing saturated fats with polyunsaturated or monounsaturated fats may reduce the risk of HCC among US adults. Funding SourcesThis work was supported by grants from the National Institute of Health, American Cancer Society Research, Boston Nutrition Obesity Research Center Pilot and Feasibility Award.

61 Cow’s milk fat &amp; child adiposity: a systematic review and meta-analysis

Childhood obesity has tripled in the past 40 years with nearly 1 in 3 children in Canada now overweight or obese. Over the same period, consumption of whole cow’s milk has halved. Health Canada recommends that children switch from whole fat cow’s milk (3.25%) to reduced fat cow’s milk (0.1 to 2%) at 2 years of age to limit fat intake and minimize the risk of childhood obesity. Given that cow’s milk is consumed daily by most children in Canada and is a major dietary source of energy, protein and fat, understanding the relationship between cow’s milk fat and risk of overweight or obesity is important. To our knowledge, no systematic review or meta-analysis has evaluated the relationship between cow’s milk fat consumption and childhood adiposity. The primary objective of this study was to evaluate the relationship of whole fat (3.25%) compared to reduced fat (0.1 to 2%) cow’s milk and adiposity in children aged 1 to 18 years among existing literature. A systematic review and meta-analysis was conducted. Data sources included EMBASE, CINAHL, Medline, SCOPUS, and Cochrane Library databases from inception to March 2018. Inclusion criteria were observational and interventional studies of healthy children aged 1–18 years which evaluated the association between cow’s milk fat consumption and child adiposity. Risk of bias and study quality was assessed using the Newcastle Ottawa Scale; methodological characteristics and results were summarized. A meta-analysis was conducted using a random effects model to evaluate the relationship between cow’s milk fat consumption and overall risk of childhood overweight or obesity. Inclusion criteria were met by 18 cross-sectional studies, 9 prospective cohort studies and no interventional studies. Overall, 16 of 27 studies found that higher cow’s milk fat was associated with lower adiposity, 1 study found that higher cow’s milk fat was associated with higher adiposity, and 10 studies did not identify an association. Meta-analysis using pooled data from 12 studies (N=20,171) with data on the proportion of children who consumed whole vs. reduced fat milk as well as direct measures of overweight or obesity identified that cow’s milk fat was associated with lower risk of childhood overweight or obesity (p<0.0001). Among children who consumed whole (3.25% fat) milk, the odds ratio for overweight or obesity was 0.62 (95% CI 0.52 to 0.73, I2 = 76.0%) compared with children who consumed reduced fat (0.1 to 2%) milk. Observational research findings on the risk of child overweight or obesity do not support current international guidelines which recommend transitioning from whole to reduced fat cow’s milk at age two years of age. While the underlying causal relationship may include reverse causality, randomized controlled trial data is needed to determine which milk fat content optimizes childhood growth.

Quantitative Echotextural Attributes of Pectoralis Major Muscles in Broiler Chickens: Physicochemical Correlates and Effects of Dietary Fat Source.

Simple SummaryThere is presently no method of predicting meat quality based on a single examination of birds before slaughter. That could potentially be accomplished with a computer-assisted analysis of ultrasonographic images. Hence, this experiment was designed to draw correlations between various physical and chemical properties of chicken pectoral muscles and pixel values (brightness elements) measured in corresponding ultrasonograms (a.k.a. echotexture). Our study revealed that echotextural characteristics of pectoral muscles in live birds were predictive of several important physical parameters (e.g., cutting force, hardness, and chewiness) as well as intramuscular fat and protein content. However, different dietary fats that caused changes in the chemical composition of chicken breast also affected the associations between muscle echotexture and its physicochemical properties. For example, no correlations with the chemical composition of the muscles could be found in birds fed with soybean oil. We concluded that ultrasonographic imaging combined with a computerized image analysis can offer significant benefits to the poultry industry and consumers. It can aid in livestock genetic selection and improvement programs as well as enhance the quality of poultry meat and meat products. However, more confirmatory studies are needed.This study examined the relationships among physicochemical properties and ultrasonographic image attributes of pectoralis major muscles in broiler chickens. Forty male Ross 308 chicks were randomly assigned to four equinumerous fat-supplementation groups (Group SO: soybean oil; Group FO: flax oil; Group SO + FO: soybean oil + flax oil; and Group BF: beef fat). Ultrasonograms of birds’ pectoral muscles were obtained just before slaughter at 6 weeks of age and were subjected to digital image analyses to determine the mean pixel intensity (MPI) and pixel heterogeneity values (standard deviation of numerical pixel values; MPH). A total of 2, 4, 2, and 6 significant correlations were recorded in Groups SO, FO, SO + FO, and BF, respectively; there were no correlations with the chemical composition of the muscles in Groups SO and SO + FO. The strongest correlations were found between muscle lightness (L*) and MPH in Group BF (physical characteristic; r = −0.82, p = 0.003), and between crude fat/protein content and MPI/MPH of pectoral the major muscles in Groups FO/BF (chemical characteristics; r = 0.72, p = 0.02). There exists a potential application of ultrasonographic imaging and computerized image analysis for predicting certain physicochemical properties of pectoralis major muscles in broiler chickens.

Neuroprotective Effects of Diets Containing Olive Oil and DHA/EPA in a Mouse Model of Cerebral Ischemia.

Stroke is one of the leading causes of death worldwide and while there is increasing evidence that a Mediterranean diet might decrease the risk of a stroke, the effects of dietary fat composition on stroke outcomes have not been fully explored. We hypothesize that the brain damage provoked by a stroke would be different depending on the source of dietary fat. To test this, male C57BL/6J mice were fed for 4 weeks with a standard low-fat diet (LFD), a high-fat diet (HFD) rich in saturated fatty acids (HFD-SFA), an HFD containing monounsaturated fatty acids (MUFAs) from olive oil (HFD-OO), or an HFD containing MUFAs from olive oil plus polyunsaturated fatty acids (PUFAs) docosahexaenoic acid/eicosapentaenoic acid (DHA/EPA) (HFD-OO-ω3). These mice were then subjected to transient middle cerebral artery occlusion (tMCAo). Behavioural tests and histological analyses were performed 24 and/or 48 h after tMCAo in order to elucidate the impact of these diets with different fatty acid profiles on the ischemic lesion and on neurological functions. Mice fed with HFD-OO-ω3 displayed better histological outcomes after cerebral ischemia than mice that received an HFD-SFA or LFD. Furthermore, PUFA- and MUFA-enriched diets improved the motor function and neurological performance of ischemic mice relative to those fed with an LFD or HFD-SFA. These findings support the use of DHA/EPA-omega-3-fatty acid supplementation and olive oil as dietary source of MUFAs in order to reduce the damage and protect the brain when a stroke occurs.

Effects of dietary fat source, breed and vitamin E level on lipid oxidation of muscles from sheep

The effects of diet and levels of dietary vitamin E on lipid oxidation were assessed in lambs in this study. Groups of Suffolk x Lleyn and Scottish Blackface male lambs were fed dietary lipid supplements containing either Megalac (C16:0), or one of two sources of n-3 PUFA: linseed which has a high content of C18:3 n-3, which had been treated with formaldehyde to aid rumen bypass and a mixture of formaldehyde treated linseed plus fish oil to provide EPA and DHA. The diets were based on dried grass had similar levels of fat (60g/kg DM). Vitamin E was included as α-tocopherol acetate at 100 and 500 mg/kg, for the low and high vitamin E diets, respectively. The six dietary treatments were: Megalac with low vitamin E, (ML); Megalac with high vitamin E, (MH); Protected linseed with low vitamin E, (LL); Protected linseed with high vitamin E, (LH); Protected linseed plus fish oil (linfish) with low vitamin E, (LFL); Protected linseed plus fish oil mixture (linfish) with high vitamin E, (LFH). At approximately half of the mature live weight for each breed, animals were slaughtered. This was on average 46 kg for the Suffolk and 36 kg for the Scottish Blackface. The meat from supplemented animals increased susceptibility to lipid oxidation in high PUFA in meat resulted from poor deposition of dietary vitamin E supplements.

Evolution of lipid classes and fatty acid digestibility along the gastrointestinal tract of broiler chickens fed different fat sources at different ages

The aim of the present study is to evaluate the effect of the dietary fat saturation degree and age on the lipid class (TAG, DAG, MAG, and FFA) composition and fatty acid digestibility along the gastrointestinal tract (GIT) and excreta in broiler chickens. A total of 120 one-day-old female broiler chickens were randomly distributed in 2 dietary treatments (6 cages/treatment), which resulted from the supplementation of a basal diet with 6% of soybean oil or palm oil. Two digestibility balances were carried out at 14 and 35 d and fatty acid digestibility and lipid class composition were determined in the gizzard, duodenum, jejunum, ileum, and excreta. Along de GIT, both fatty acid digestibility and lipid class composition were influenced by the dietary fat source and the age of the chickens. The absorption of the unsaturated fat was more efficient and faster than it was for the saturated fat. The ability of adult chickens to absorb fat was higher than for young chickens. The results show that the duodenum is the main place of fat digestion (hydrolysis), and the jejunum the main place of fat absorption. The role of the ileum on fat absorption is very important, as it is the last segment of the GIT where the absorption of fatty acids has been described. Thus, it was the contribution of the ileum that was responsible for the higher fat utilization observed for animals fed the unsaturated diet than for those fed the saturated diet at 14 d, and it was also responsible for the improvement on the utilization of the saturated diet between 14 and 35 d. All the results suggest that the absorption of fatty acids is more limiting than is hydrolysis, because the main differences were observed in the jejunum and ileum, where the absorption of fatty acids takes place.

Dietary Fat Influences the Expression of Genes Related to Sterol Metabolism and the Composition of Cecal Microbiota and Its Metabolites in Rats.

Numerous studies have evaluated the composition of gut microbiota in experimental animals fed high-fat or low-fiber diets. However, few reports have focused on the effects of different fatty acid (FA) compositions on the diversity of gut microbiota and its metabolites. Therefore, the aim of this research was to investigate the effects of different dietary fats on liver mRNA expression levels of genes related to cholesterol and bile acid (BA) metabolism, as well as to investigate cecal microbiota composition and bacterial metabolites composition in rats. Four-week-old male Wistar/ST rats were fed a 15% fat diet for 30 days, including from different sources (soybean oil, lard, menhaden oil, or tuna oil). Then, the rats' cecal microbiota composition was determined by sequencing the 16S ribosomal RNA gene using next-generation sequencing. Lard diet drastically decreased the expression level of liver ATP-binding cassette subfamily G genes (Abcg5 and Abcg8 genes) compared with other diets. Menhaden oil diet increased the fecal BA excretion compared with soybean oil and lard diets. Fecal BA excretion tended to be positively correlated with the relative abundance of Firmicutes, and negatively correlated with the relative abundance of Bacteroidetes. These results have shown that dietary fats with different FA compositions have a different effect on the relative composition of cecal microbiota, and in particular, menhaden oil may have very different effects compared to other experimental fats. The effects of fish oils on the cecal microbiota may differ greatly depending on the ratio of EPA to DHA and the composition of FA other than n-3 polyunsaturated FA. Our results provided new insights on the way different dietary fat sources affect sterol metabolism and alter cecal microbiota composition in rats.

Crude corn oil as dietary fat source for dogs

The objective of this study was to evaluate the effects the inclusion of corn oil on the coefficients of total tract apparent digestibility (CTTAD) of dietary nutrients and palatability of dog foods, and on the faecal characteristics of dogs. Three experiments were carried out. In Experiment 1, the effects of diets with increasing CO concentrations (40, 80, and 120 g/kg) in replacement of poultry offal fat (POF) in the basal diet on the CTTAD of dietary nutrients, dietary metabolizable energy (ME) content and on dogs’ faecal characteristics were analysed in eight adult dogs distributed in a double Latin-square design (4 × 4). Experiment 2 evaluated the CTTAD of the nutrients in diets containing either corn or poultry offal fat used as fat sources in replacement of 92% of a basal diet containing beef tallow in nine adult dogs applying a randomized experimental design. Experiment 3 compared the palatability of diets containing either corn oil or poultry offal meal and coated or not with a palatant by first choice test and intake ratio (IR) calculation. Dietary CTTAD and ME content, and faecal characteristics were not different (P > 0.05) among diets with increasing CO concentrations or compared with the diet with POF. No differences (P > 0.05) in the CTTAD of acid-hydrolysis ether extract (AHEE) were detected between diets containing CO (98.62%) or POF (97.94%). The inclusion of CO in did not influence diet palatability (P > 0.05). These results indicate that corn oil may be utilized as fat source in dog foods.

Feeding distillers grains to cattle may affect beef tenderness early postmortem.

The objective of this study was to evaluate the effects of dietary fat source with modified distillers grains plus solubles (MDGS) on beef tenderness through examination of sarcoplasmic reticulum (SR) membrane fatty acid composition, changes in sarcoplasmic calcium concentration, Warner-Bratzler shear force (WBSF), sarcomere length, and proteolysis early postmortem. Steers (n = 256) were fed for 134 d on either corn, or a diet containing 40% full-fat MDGS, 40% de-oiled MDGS, or 38% de-oiled MDGS plus 2% corn oil. Twenty-four USDA Choice carcasses (three carcasses per pen; eight pens per treatment) were selected within each dietary treatment, and strip loins were collected and aged for 2, 9, 16, or 23 d postmortem and subject to retail display (RD) for an additional 7 d. Feeding MDGS increased (P < 0.05) concentrations of linoleic acid (18:2) and tended to increase (P = 0.06) total polyunsaturated fatty acids (PUFA) in the SR membrane. Steaks from cattle fed MDGS had greater sarcoplasmic calcium concentration than steaks from cattle fed corn at day 2 postmortem (P = 0.05). Steaks from steers fed de-oiled MDGS and de-oiled MDGS plus corn oil tended to have lower WBSF values (P = 0.08) than steaks from cattle fed corn at 2 d of aging with 0 d of RD. There were no differences among dietary treatments for sarcomere length (P = 0.92) and troponin-T degradation at 2 d postmortem (P = 0.60). Results suggest that feeding MDGS may increase early postmortem release of calcium into the sarcoplasm due to increased 18:2 and PUFA concentration in the SR membrane, which could result in increased beef tenderness early postmortem.

Dietary source of saturated fat and percentage body fat of patients with type 2 diabetes mellitus: A cross-sectional study.

BackgroundThe influence of dietary fat on the body fat of patients with diabetes is not well established. This cross‐sectional study aimed to analyze the association between percentage body fat (PBF) and dietary sources of fat from the usual diet of patients with type 2 diabetes.MethodsOutpatients were submitted to PBF evaluation estimated by bioelectrical impedance. The patient's usual diet was assessed by a 3‐day weighed diet record (WDR), and compliance was analyzed by comparing the protein intake estimated from the WDR and that from 24‐hr urinary nitrogen output.ResultsA total of 188 patients with type 2 diabetes (aged 62.5 ± 8.8 years; 57% female, body mass index [BMI] 29.3 ± 3.8 kg/m²) were analyzed and divided into groups with high and low PBF according to mean PBF (men: 26.6 ± 7.1%; women: 39.8 ± 5.9%). Patients with high PBF consumed an increased proportion of red meat (52.0% of total meat), processed meat (5.4%), and saturated fat from red meat (2.1% of energy) compared to low PBF individuals (42.3% [p = 0.036]; 3.0% [p = 0.010]; 1.5% of energy [p = 0.032], respectively). According to Poisson's regression, the consumption of red meat (PR = 1.008 [95% CI = 1.002–1.013]; p = 0.006) and the reuse of frying oil (PR = 1.670 [95% CI = 1.240–2.249]; p = 0.001) were associated with higher PBF. In the adjusted analysis, the upper tertile of processed meat intake was associated with higher PBF (PR = 1.522 [95% CI = 1.226–1.891]; p = 0.001) compared to the lower tertile.ConclusionsThe present study suggested that a higher ingestion of dietary sources of saturated fat was associated with high PBF in patients with type 2 diabetes.

Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil

The raw and roasted chia seeds were evaluated for different quality characteristics and their oil contents were found as 35.83% and 37.7%, respectively. Total phenol contents of raw and roasted chia seeds were observed as 3.07 and 3.43 mg GAE/g, respectively. Antioxidant activity values of chia seed extracts were analyzed as 4.24 (raw) and 3.31 µmol trolox/g (roasted seed). The most abundant individual phenolic compound was caffeic acid which was 31.14 mg/kg in raw and 35.46 mg/kg in roasted chia seeds. Omega-3 or α-linolenic acid was the main fattyacid detected in both raw and roasted chia seed oils followed by linoleic and oleic acids. Omega-3 content of raw and roasted chia oils was observed as 60.22% and 60.36%. Among minerals, K contents of were 8903.7 and 8564.0 mg/kg and Ca contents were 7616.7 and 7582.0 mg/kg for raw and roasted chia seeds, respectively. The current study revealed that roasting had a significant (p < 0.05) effect on bioactive properties and mineral contents in chia seeds. Practical applications Chia seed is an excellent source of dietary fat, protein, fiber, minerals, and polyphenols. Chia seed contains good oil quantity (25%–35%) and most of the fatty acids present in oil are polyunsaturated. Chia seeds contain significant amount of lipids, with omega-3-fatty acids accounting for about 60% of the total lipids. Roasting is one of the main operations usually applied to seeds and nuts and can cause various physicochemical changes. The current study explains the effects of roasting on various important quality attributes of chia seed and oil.

The gut microbiota drives the impact of bile acids and fat source in diet on mouse metabolism

BackgroundAs the gut microbiota contributes to metabolic health, it is important to determine specific diet-microbiota interactions that influence host metabolism. Bile acids and dietary fat source can alter phenotypes of diet-induced obesity, but the interplay with intestinal microorganisms is unclear. Here, we investigated metabolic consequences of diets enriched in primary bile acids with or without addition of lard or palm oil, and studied gut microbiota structure and functions in mice.ResultsIn combination with bile acids, dietary lard fed to male C57BL/6N mice for a period of 8 weeks enhanced fat mass accumulation in colonized, but not in germ-free mice when compared to palm oil. This was associated with impaired glucose tolerance, lower fasting insulin levels, lower counts of enteroendocrine cells, fatty liver, and elevated amounts of hepatic triglycerides, cholesteryl esters, and monounsaturated fatty acids. Lard- and bile acid-fed mice were characterized by shifts in dominant gut bacterial communities, including decreased relative abundances of Lachnospiraceae and increased occurrence of Desulfovibrionaceae and the species Clostridium lactatifermentans and Flintibacter butyricus. Metatranscriptomic analysis revealed shifts in microbial functions, including lipid and amino acid metabolism.ConclusionsCaution is required when interpreting data from diet-induced obesity models due to varying effects of dietary fat source. Detrimental metabolic consequences of a diet enriched with lard and primary bile acids were dependent on microbial colonization of the host and were linked to hepatic lipid rearrangements and to alterations of dominant bacterial communities in the cecum.

Effect of dietary fat sources on productive performance, milk yield and milk composition of multiparous rabbit does

Effect of dietary fat sources on productive performance, milk yield and milk composition of multiparous rabbit does

Influence of dietary fat sources and conjugated fatty acid on egg quality, yolk cholesterol, and yolk fatty acid composition of laying hens

ABSTRACT This study was conducted to investigate the effects of dietary fats (tallow [TO] or linseed oil [LO]) or conjugated linoleic acid (CLA), singly or in combination, on laying performance, yolk lipids, and fatty acid composition of egg yolks. Three hundred 50-week-old laying hens were given one of five diets containing 2% TO; 1% TO + 1% CLA (TO/CLA); 2% LO; 1% LO + 1% CLA (LO/CLA); and 2% CLA (CLA). Laying performance, egg lipids, and serum parameters were not [...]

Effect of the Dietary Fat Sources on Performance, Liver Fatty Acid Composition and Meat Cholesterol Content in Broiler

A study was conducted to evaluate the effect of feeding diet containing palm oil (PO) and sunflower oil (SO) and their combination on bird performance, liver fatty acid profile and meat cholesterol content of broiler. A total of 144 day-old broiler chicks (Cobb) randomly assigned into four dietary treatments and fed for six weeks. The dietary treatments were T1, 6% PO (control); T2, 4% PO + 2% SO; T3, 2% PO + 4% SO; and T4, 6% SO. The body weight gain increased and feed conversion ratio (FCR) reduced with the increasing level of unsaturated fatty acid sources oil (SO) compared to control group (PO). Significantly higher (P&lt;0.05) overall daily body weight gain and lower FCR were found in broilers fed dietary treatments T3 compared to other treatments. However, no differences (P&lt;0.05) were found in daily body weight gain and FCR among the two combination of oil and SO alone. Dietary treatments influence the fatty acid composition of liver and increasing the dietary SO decreased the level of C16:0, C18:0, C18:1n-9, SFA and MUFA and increased the C18:2n-6, UFA: PUFA, UFA: SFA and PUFA: SFA. Birds fed PO had higher cholesterol concentration in meat which was decreased by supplementation of SO in broiler diet. However, cholesterol concentration was not differed in meat among the dietary SO and combination of SO and PO. It could be concluded that supplementation of a combination of PO and SO in broiler diet increased performance, altered the fatty acid composition of liver tissue and decreased cholesterol content of meat which may have a favorable impact on consumer’s health.

Effects of dietary fat source on beef strip loin steak display life

The effects of feeding different dietary fat sources with modified distillers grains plus solubles (MDGS) on beef display life were evaluated. Steers (n = 256) were fed for 134 d on either a corn, 40% full-fat MDGS, 40% de-oiled MDGS, or 38% de-oiled MDGS plus 2% corn oil diet. Twenty-four United States Department of Agriculture Choice carcasses (3 head/pen) were randomly selected within each dietary treatment and strip loins were collected and aged for 2, 9, 16, or 23 d. Steaks from each aging period were placed under retail display (RD) conditions for 0, 4, and 7 d. Stearic acid was predominant (C18:0; P = 0.03) in beef from the de-oiled MDGS plus oil treatment in comparison with all other dietary treatments. Feeding MDGS increased linoleic acid (C18:2; P < 0.01) and polyunsaturated fatty acids (PUFA; P = 0.01) in comparison to the corn diet. The de-oiled MDGS plus oil group had greater C18:3 content (P = 0.03) when compared to corn, but no differences were observed between all other diets. There were no differences among dietary treatments for L* (P = 0.74) and b* (P = 0.25) values. The de-oiled MDGS group had lower a* values than all other treatments (P < 0.01) at day 5 of RD. The corn treatment had greater a* values (P ≤ 0.05) than de-oiled MDGS and de-oiled MDGS plus oil at day 6 and 7 of RD. Strip loin steaks from cattle fed full-fat MDGS tended to have lower a* values (P = 0.10) than steaks from cattle fed corn at day 7 of RD. Feeding de-oiled MDGS resulted in greater discoloration (P ≤ 0.05) at days 5, 6, and 7 of RD when compared to corn. Steaks from the de-oiled MDGS plus oil and full-fat MDGS groups had greater discoloration scores at day 7 of RD in comparison to corn (P ≤ 0.05). Strip loin steaks from cattle fed corn tended to have lower thiobarbituric acid reactive substance (TBARS) values (P ≤ 0.10) in comparison to de-oiled MDGS and de-oiled MDGS plus oil at day 7 of RD. Results suggest that feeding MDGS to cattle reduces color and lipid stability in addition to increasing C18:2 and PUFA content of beef. Addition of corn oil to de-oiled MDGS decreased redness and increased discoloration and lipid oxidation in comparison to corn diets.

Effect of different cooking procedures on cholesterol and fat contents of selected meat products

Abstract Meat products are important sources of dietary cholesterol and saturated fat. The serum cholesterol level, which is considered a risk factor for cardiovascular disease, reportedly increases with higher intake of saturated fats and cholesterol. In this study, the effect of different cooking procedures on the cholesterol, fat, and moisture contents on wet and dry bases of selected meat products was investigated. After frying the cholesterol content of lamb (p 0.05), and beef fried with or without olive oil (p 0.05) and hot spicy lamb kebab (p>0.05) decreased, while the cholesterol content of liver kebab (p 0.05) increased, whereas the fat content of tail fat (p 0.05) decreased. The fat content of kebabs did not change significantly (p>0.05) after barbequing. Regardless of the meat product or cooking procedure, the cholesterol and fat contents on dry basis exhibited a significant decrease (p<0.05) after cooking.