Effect Of Fat Type Research Articles

Baking using oleogels

Baking using oleogels

Selective Consumption of Fish Oil at End of the Day Increases the Physiological Fatty Acid Compositions of Eicosapentaenoic Acid and Docosahexaenoic Acid in Mice.

Diets with high daily fat consumption are associated with excess weight. However, the effects of fat type and consumption timing on excess weight remain unclear. We investigated the selection of a 30% (w/w) fat diet of soybean oil (SOY), lard (LARD), and fish oil (FISH) on the metabolic parameters of mice. Male C57BL/6 mice were divided into the double SOY-box (w-SOY), SOY-box/LARD-box (SOY-vs-LARD), or SOY-box/FISH-box (SOY-vs-FISH) groups and allowed to selectively consume for 8 weeks. The total energy intake was similar for all groups, but the mice selectively chose to consume LARD over SOY and SOY over FISH. Body weight in the SOY-vs-LARD group was significantly higher than that in the w-SOY and SOY-vs-FISH groups. Additionally, minimal but selective consumption of an omega-3 fatty-acid-rich FISH diet at the end of the active period increased the physiological fatty acid compositions of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the SOY-vs-FISH group; their metabolic parameters were also lower than the SOY-vs-LARD group. In conclusion, selectively consuming small amounts of fish oil at the end of the day may prevent excess weight compared with LARD consumption.

Effects of fat type and emulsifier in feed on growth performance, slaughter traits, and lipid metabolism of Cherry Valley ducks

A 2-factor test design was used to investigate the effect of an emulsifier (Aldo®, Lonza, America) (200g/t) in the diet of Cherry Valley meat ducks to replace some of 2 different oils (animal fat and vegetable oil) on meat production performance, slaughter traits, and fat metabolism. The 900 healthy 18-day-old ducks were grouped into 6 treatments, each with 5 replicates and 30 meat ducks per replicate. The 2 fat sources were established as a positive control group, a negative control group (positive control group-some oil (equivalent to metabolic energy of 50kcal/ton)), and an emulsifier group (negative control group + 200g/ton Aldo). The results showed that addition of different fat sources in feed had no significant effect on growth performance, carcass properties, and fat metabolism of 18- to 42-day-old meat ducks (P > 0.05). Reducing the amount of oil used in the feed lowered the growth performance, carcass properties, and affected fat metabolism of meat ducks. However, in feeds with 2 fat sources, some oils were replaced by adding Aldo without affecting growth performance and carcass properties of meat ducks, and improved their fat metabolism, reduced triglycerides (TG) in serum, and increased activity of lipoprotein and hepatic lipases in liver and of pancreatic lipase. Thus, addition of Aldo to a low fat diet could improve growth performance, carcass quality, and lipid metabolism, and promote digestion and absorption of fat for meat ducks.

Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration

The effects of fat type and concentration on silver carp myofibrillar protein-lipid composite gels were investigated. Two types of pre-emulsification lipids, lard and camellia seed oil were incorporated into myofibrillar proteins (MPs) solution, with final concentrations of 1–3% (based on the solid content of the composite gels). Compared to a gel without fat, composite gels showed significant (P < 0.05) increases in breaking force, deformation, whiteness, water-holding capacity (WHC), storage modulus (G′) and loss modulus (G″). Raman spectroscopy studies showed that there was a decreasing trend in the α-helix content and an increasing trend in the β-sheet, β-turn, and random coil content in composite gels, and the highest α-helix content was found in gels made with 2% camellia seed oil. Changes in disulfide bonds and analysis of the microenvironment relating to tryptophan residues and tyrosine doublet bands also revealed that lipids improved the stability of the gel structure and increased hydrophobic interactions in composite gels, and also, camellia seed oil showed better results than lard, which might due to their differences in emulsifying properties. Microstructure studies revealed that more compact three-dimensional network structures were observed in composite gels containing 2% lard or camellia seed oil than those of the controls. It was concluded that lipids can act as active filler in the MP network, where gel and lipid globules are stabilized by a membrane coating mainly formed by salt-soluble MPs. The mobility of fat and water is likely restricted by physicochemical interactions between protein-coated lipid globules and the protein matrix.

Effect of Fat Type on Starch and Protein Digestibility of Traditional Tamales

Tamales are Mexican traditional food consisting of a mixture of nixtamalized maize flour, fat, and water, kneaded into batter (masa). Energy consumed in excess of an individuaĺs requirements can contribute to the development of overweight and obesity, and to the risk of developing metabolic syndrome. There is a drive to improve the “healthiness” of traditional foods such as tamales. In turn, this motivates the need of evaluating the physicochemical transformations occurring during tamales preparation. This work studies the effect of using pork lard (AF) and hydrogenated vegetable shortening (VF) on the physicochemical properties and digestibility of tamales, as both type of fats are used in artisanal and mechanized production. VF imparts better viscoelastic properties to masa and better textural properties to tamales than AF. Both types of fat participate in the formation of amylose‐lipid inclusion complexes, but higher resistant starch (RS) contents occur with VF than for AF, and are reflected in lower digestibility rates. An increase in readily digestible starch fraction is also detected, and is of about 40% when using AF. Both fats negatively effect the digestibility of protein. The results show that the fat type determines the digestibility properties of tamales.

Abstract P285: Small Dose of Medium Chain Fatty Acids From Coconut Oil Does Not Enhance Thermogenesis in Overweight Adolescents

Background: Previous research has shown that consumption of medium chain triglycerides (MCT) in overweight adults can increase energy expenditure and improve weight management, but no research has been done in children. Our study tests the effects of a test oil enriched in MCT from coconut oil, on energy expenditure, satiety, and metabolic markers in overweight and obese adolescents. Methods: We conducted a randomized, double blind, crossover study in which 15 children, age 13-18 y, with a body mass index &gt;85 th percentile for age and sex, were enrolled. Two test meals were administered which contained 20 g of fat from either corn oil or an MCT-enriched baking fat (providing approximately 4.7 g of fatty acids with chain lengths ≤12C). A fasting blood sample was taken before breakfast and the thermic effect of food (TEF) was assessed using indirect calorimetry for 6 h. During the test, satiety was measured using visual analog scales (VAS) and additional blood samples were obtained from an intravenous catheter at times 30, 45, 60, 120, and 180 min post-meal for measurement of hormones and metabolites. Results: There was no significant effect of fat type, time, or fat type x time interaction on TEF, appetite and satiety, glucose, and insulin area under the curve (AUC). However, there was a significant effect of fat type on leptin (P = 0.027), triglycerides (P = 0.020), and peptide YY (P = 0.0085) whereby leptin and triglyceride concentrations were lower with corn oil consumption and peptide YY concentrations were higher. Conclusions: Our results do not suggest that this MCT-rich test oil enhances thermogenesis and satiety in children. Given that this is the only current study of its kind, more research is needed into the use of MCT as a tool in weight management in overweight and obese children.

Effect of fat type in baked bread on amylose-lipid complex formation and glycaemic response.

The formation of amylose-lipid complexes (ALC) had been associated with reduced starch digestibility. A few studies have directly characterised the extent of ALC formation with glycaemic response. The objectives of this study were to investigate the effect of using fats with varying degree of saturation and chain length on ALC formation as well as glycaemic and insulinaemic responses after consumption of bread. Healthy men consumed five test breads in a random order: control bread without any added fats (CTR) and breads baked with butter (BTR), coconut oil (COC), grapeseed oil (GRP) or olive oil (OLV). There was a significant difference in glycaemic response between the different test breads (P=0·002), primarily due to COC having a lower response than CTR (P=0·016), but no significant differences between fat types were observed. Insulinaemic response was not altered by the addition of fats/oils. Although BTR was more insulinotropic than GRP (P<0·05), postprandial β-cell function did not differ significantly. The complexing index (CI), a measure of ALC formation, was significantly higher for COC and OLV compared with BTR and GRP (P<0·05). CI was significantly negatively correlated with incremental AUC (IAUC) of change in blood glucose concentrations over time (IAUCglucose) (r -0·365, P=0·001). Linear regression analysis showed that CI explained 13·3 % of the variance and was a significant predictor of IAUCglucose (β=-1·265, P=0·001), but IAUCinsulin did not predict IAUCglucose. Our study indicated that a simple way to modulate glycaemic response in bread could lie in the choice of fats/oils, with coconut oil showing the greatest attenuation of glycaemic response.

Effect of fat types in diet on lipid metabolism in three strains of inbred mice

Effect of fat types in diet on lipid metabolism in three strains of inbred mice

Background Diet and Fat Type Alters Plasma Lipoprotein Response but not Aortic Cholesterol Accumulation in F1B Golden Syrian Hamsters

Dietary modification alters plasma lipoprotein profiles and atherosclerotic lesion progression in humans and some animal models. Variability in response to diet induced atherosclerosis has been reported in hamsters. Assessed was the interaction between background diet composition and dietary fat type on aortic cholesterol accumulation, lipoprotein profiles, hepatic lipids and selected genes. F1B Golden Syrian hamsters (20/group) were fed (12 weeks) semi-purified or non-purified diets containing either 10 % (w/w) coconut oil or safflower oil and 0.15 % (w/w) cholesterol. The non-purified diets relative to semi-purified diets resulted in significantly higher TC (72 % [percent difference] and 38 %, coconut oil and safflower oil, respectively) and nHDL-C (84 and 61 %, coconut oil and safflower oil, respectively), and lower HDL-C (-47 and -45 %, coconut oil and safflower oil, respectively) concentrations. Plasma triacylglycerol concentrations in the hamsters fed the non-purified coconut oil-supplemented diets were three- to fourfold higher than non-purified safflower oil-supplemented, and both semi-purified diets. With the exception of HDL-C, a significant effect of fat type was observed in TC, nHDL-C and triacylglycerol (all P < 0.05) concentrations. Regardless of diet induced differences in lipoprotein profiles, there was no significant effect on aortic cholesterol accumulation. There was an inverse relationship between plasma nHDL-C and triacylglycerol, and hepatic cholesteryl ester content (P < 0.001). Diet induced differences in hepatic gene transcription (LDL receptor, apoB-100, microsomal transfer protein) were not reflected in protein concentrations. Although hamsters fed non-purified and/or saturated fatty acid-supplemented diets had more atherogenic lipoprotein profiles compared to hamsters fed semi-purified and/or polyunsaturated fatty acid-supplemented diets these differences were not reflected in aortic cholesterol accumulation.

Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit.

Fat is an important ingredient in baking products and it plays many roles in providing desirable textural properties of baking products, particularly biscuit. In this study, the effect of fat types on dough rheological properties and quality of semi-sweet biscuit (rich tea type) were investigated using various techniques. Texture profile and extensibility analysis were used to study the dough rheology, while three-point bend test and scanning electron microscopy were used to analyse the textural characteristics of final product. TPA results showed that the type of fat significantly influenced dough textural properties. Biscuit produced with higher solid fat oil showed higher breaking force but this was not significantly different when evaluated by sensory panel. Scanning electron microscopy showed that biscuit produced with palm mid-fraction had an open internal microstructure and heterogeneous air cells as compared to other samples.

Effect of fat type and lysophosphatidylcholine addition to broiler diets on performance, apparent digestibility of fatty acids, and apparent metabolizable energy content

A completely randomized design study with a 3×2 factorial arrangement was conducted to evaluate the effects of three different fat sources (soybean oil, tallow, and poultry fat) with or without emulsifier supplementation on performance, coefficient of total tract apparent digestibility (CTTAD) of fatty acids, and apparent metabolizable energy (AME) content in broiler chickens. Two hundred and fifty-two one-day-old male Arbor Acres broiler chickens were randomly divided into 6 different treatments: (T1) basal diet containing soybean oil without lysophosphatidylcholine (LPC) supplementation, (T2) basal diet containing soybean oil with LPC supplementation, (T3) basal diet containing tallow without LPC supplementation, (T4) basal diet containing tallow with LPC supplementation, (T5) basal diet containing poultry fat without LPC supplementation, and (T6) basal diet containing poultry fat with LPC supplementation. Body weight gains from broiler chicks fed diets containing tallow were lower (P<0.05) than the body weight gains from chicks that were fed diets containing soybean oil or poultry fat in both the starter and grower periods. Birds fed diets containing tallow had the highest FCR (P<0.05), followed by the birds that were fed diets containing poultry fat, and soybean oil. The CTTAD of C16:0, C18:2, and C18:3n3 was greater (P<0.05) for broilers fed diets containing soybean oil than for those fed diets containing tallow or poultry fat in the starter period. The addition of LPC increased (P<0.05) body weight gain of broiler chickens in the starter period and the AME of the diets in the grower period, and tended to reduce FCR (P=0.072) in the starter period. LPC supplementation increased (P<0.05) the CTTAD of C16:0, C18:1n7 and C18:1n9 in the starter period, and of C18:2, and C18:3n3 in the grower period (P<0.05). There were no significant interactions between fat sources and the addition of LPC. These data indicated that LPC supplementation can improve body weight gain of broiler chickens in the starter period. This effect may be associated with an increase of CTTAD of FA due to LPC activity.

The Degree of Fat Saturation Does Not Alter Glycemic, Insulinemic or Satiety Responses to a Starchy Staple in Healthy Men

Inclusion of fat reduces the glycemic response to a carbohydate meal, although the effect of different types of fat on glycemic, insulinemic and satiety responses is unclear. Ten healthy men received 50-g carbohydrate portions of mashed potato with isoenergetic amounts of butter (saturated fatty acid), Sunola oil (monounsaturated fatty acid) or sunflower oil (PUFA) and two 50-g glucose loads on separate days. Capillary blood was collected at regular intervals for 2 h. Satiety ratings were assessed by use of a rating scale. The glycemic index (GI), insulin index (II) and satiety index (SI) scores were calculated. Energy intakes from a meal consumed ad libitum at 2 h and for the remainder of the day were quantified. The GI values ranged from 68 +/- 8 to 74 +/- 10 and the II values ranged from 113 +/- 10 to 122 +/- 17, but there was no effect of fat type. SI scores and subsequent energy intake did not differ among the test meals. Substitution of unsaturated fats for saturated fatty acids had no acute benefits on postprandial glycemia, insulin demand or short-term satiety in young men.

EFFECTS OF LIPIDS AND PROCESSING CONDITIONS ON THE SENSORY CHARACTERISTICS OF EXTRUDED DRY PET FOOD1

ABSTRACTThe effects of fat type, fat content, and initial moisture content on the sensory attributes of extruded dry pet food were studied. A ‘Difference‐from‐Control” descriptive analysis was used to evaluate the extrudate sensory characteristics every 2 to 3 months for 14 months. There was no significant change of the intensity of attributes over time for no fat added samples and the results indicated their sensory characteristics remained stable within the studied time period. Significant correlation was found between sensory lightness and lipid oxidation of the pet food with fat addition. The instrumental L value was also found to have a high correlation with the sensory lightness. Principal Component Analysis (PCA) plots showed that the addition of fat enhanced the perceived fatty, painty, and cardboardy odors and oily surface of the pet foods; and the effects of beef tallow were more significant than poultry fat on these attributes. The highly correlated attributes of fatty, painty, and cardboardy odors indicated that the strong and characteristic aroma of beef tallow and poultry fat might interfere with the perception of painty and cardboardy odors, which represent the aroma of lipid oxidation.

Effects of lipids and processing conditions on lipid oxidation of extruded dry pet food during storage

Effects of fat type (beef tallow and poultry fat), fat content (0–0.75 g kg −1) and processing conditions (initial moisture: 1.6–2 g kg −1; screw speed: 200–400 rpm) on lipid oxidation of extruded dry pet food were studied. The results showed that the lipid oxidation rate constant of the extruded dry pet food was a function of fat types, added fat content and feed moisture content. Control (no fat) samples had the highest lipid oxidation rate, as compared to the samples with fat addition. Samples with poultry fat had a higher lipid oxidation rate than those with beef tallow addition. Samples containing a higher fat content resulted in a lower rate of lipid oxidation during storage. Feed moisture content had the same effect as the fat content; the extrudates with a higher moisture content resulted in a lower lipid oxidative rate. Pet foods extruded at 300 rpm had a significantly higher lipid oxidation rate than the ones produced at 200 and 400 rpm. Lipid oxidation of the extrudates appeared to be affected mainly by the degree of extrudate expansion. Products with a higher degree of expansion, which had larger cells and thinner cell walls, were more susceptible to oxidation.

Effects of Lipids and Processing Conditions on Degree of Starch Gelatinization of Extruded Dry Pet Food

Effect of fat type (poultry fat and beef tallow), fat content (0–75 g/kg) and processing conditions (initial water content 160–200 g/kg; screw speed 200–400 rpm) on the degree of starch gelatinization of extruded, dry pet food was investigated. Fat content had the most prominent influence on starch gelatinization of the samples. Increasing the fat content significantly decreased the degree of starch gelatinization of the extrudates. Addition of beef tallow resulted in a lower degree of starch gelatinization as compared to poultry fat. Increasing the initial moisture decreased the degree of starch gelatinization of the extrudates. However, the effect was not very significant within the range studied. Interactive effects of screw speed and fat content on starch gelatinization of dry pet foods were observed.

Effect of fat type and forage level on performance of finishing cattle.

Four trials were conducted to determine the effects of adding various levels and types of fat to dry-rolled corn (DRC) finishing diets containing 0 or 7.5% forage. In Trial 1, 88 yearling steers (mean BW = 352 +/- 38 kg) and 176 heifers (mean BW 316 +/- 15 kg) were blocked by sex and weight into four replications. Treatments were 0, 2, 4, or 6% (DM basis) bleachable fancy tallow (BT) fed with 0 or 7.5% (DM basis) forage. Addition of BT to the 7.5% forage diet had no effect on ADG or gain/feed (G/F). However, adding BT to the all-concentrate diet decreased ADG (linear, P < .01) and G/F (linear, P = .08). In Trial 2, 184 yearling steers (mean BW = 347 +/- 21 kg) and 144 heifers (mean BW 322 +/- 8 kg) were blocked by sex and weight into six replications. Fat treatments were 0% fat, 4% BT, or 4% animal-vegetable oil blend (A-V); each fat treatment was fed with 0 or 7.5% forage. Across forage levels, the addition of fat increased (P < .01) ADG and G/F for cattle fed DRC. In Trial 3, 18 crossbred wether lambs (mean BW = 44.4 +/- 2.5 kg) were fed DRC and 7.5% forage and allotted randomly to the same fat treatments fed in Trial 2. Apparent total tract fat digestibility increased (P < .01) with the addition of BT or A-V. In Trial 4, 40 crossbred wethers (mean BW = 25 +/- 4.1 kg) and 16 ewes (mean BW = 23 +/- 2.7 kg) were individually fed 7.5% forage diets containing 0, 1, 2, or 4% BT. Addition of BT increased (linear, P = .10) G/F. In summary, fat addition to DRC finishing diets fed to yearling cattle did not consistently affect gain/feed, feed intake, and ADG.

Macronutrient Selection in Rats: Effect of Fat Type and Level

The effect of type and level of dietary fat on subsequent diet selection was examined in young Sprague-Dawley rats. Isoenergetic, isonitrogenous diets composed of corn oil or tallow (commercial grade), each at 5 or 34%, were fed to rats for 2 wk, and their preference for diets covarying in carbohydrate and protein was subsequently tested. When compared to either of the corn oil groups or the 5% tallow group, rats previously fed the high tallow diet selected more protein and less carbohydrate. Subsequent experiments testing the effects of 5, 20 or 34% tallow indicated that this preference for protein was induced by exposure to the tallow diets for only 18 h. In addition, the 34% tallow group selected more protein than did rats fed 5 or 20% tallow. Tests of diet selection with 5 or 34% corn oil, tallow or hydrogenated coconut oil indicated that rats fed 34% tallow ate significantly more protein than the 34% corn oil group. Furthermore, animals fed a 34% pure, additive-free tallow diet exhibited a preference for protein. These studies suggest that the type and level of dietary fat interact to influence dietary selection.

Effect of dietary lipids on hepatic and plasmaβ‐carotene and vitamin a levels in rats fedβ‐Carotene

Diets low in carotenoids have been associated with greater risks of developing certain cancers. Diets high in fats, especially unsaturated fats, have also been associated with increased risks of developing cancer. This study was undertaken to evaluate the effect of fat type on the beta-carotene status in a rat model. Rats were fed diets containing 2 g/kg beta-carotene or placebo and either 10% lard or corn oil for 13-16 weeks. Plasma vitamin A was unaffected by the dietary regimes. Liver vitamin A levels were significantly increased in the beta-carotene groups and were greater in the lard-fed animals. No detectable level of plasma beta-carotene was found in the rats fed placebo diets. In animals given dietary beta-carotene, plasma beta-carotene levels were significantly reduced in the group fed corn oil compared to the group fed lard. Liver beta-carotene levels were higher in the groups fed corn oil. The results suggest that the type of dietary fat can significantly affect the circulating and tissue levels of beta-carotene.

Effects of Type of Dietary Fat and Carbohydrate on Gluconeogenesis in Isolated Hepatocytes from BHE Rats

The effect of type of dietary fat and carbohydrate on gluconeogenesis and ketogenesis by isolated hepatocytes was studied. BHE male weanling rats were fed one of six diets: 64% sucrose or cornstarch with 6% corn oil, 6% hydrogenated coconut oil, or a 1:2 mixture of the two oils. At 100 d of age the rats were anesthetized, and isolated hepatocytes were prepared. The cells were incubated with lactate, lactate and lysine, lactate and pyruvate, lactate and palmitate, lactate and linoleate, lactate and epinephrine or lactate and glucagon. The hepatocytes from the rats that had been fed hydrogenated coconut oil produced significantly more glucose than the rats fed either corn oil or a mixture of oils, regardless of the type of carbohydrate fed. Each of the additives in turn, except for epinephrine, stimulated glucose production above that obtained with lactate alone. However, when expressed as a percent increase above that from lactate there was no effect of fat type on the magnitude of this stimulation. We interpret these data to mean that, although the metabolic pathways function equally well in the hepatocytes isolated from rats fed hydrogenated coconut oil and rats fed corn oil, the flux through these pathways can be influenced by the type of dietary fat.