Ubhayasekera, Sarojini Kumari
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Research article2010Peer reviewed
Effects of different levels of trans fatty acids and oxidised lipids in diet on cholesterol and cholesterol oxidation products formation in rabbit
Ubhayasekera, Sarojini Kumari; Alba, Tres; Codony, Rafael; Dutta, Paresh
Abstract
The objective was to assess the effects of trans fatty acids and oxidised lipids, present in dietary fat by-products used in feeds, on cholesterol and oxycholesterols in meat, liver and plasma of rabbits. A palm fatty acid distillate, before and after hydrogenation (trans fatty acid trial), and a sunflower-olive oil blend (70/30, v/v), before and after use in a commercial frying process (oxidised lipid trial), were used in experimental feeds (at 3%, w/w). High trans fatty acid and oxidised lipid diets caused significantly higher cholesterol and oxycholesterol levels in all tissues of rabbit (0.01 < p <= 0.05). The content of oxycholesterols in rabbit meat, liver and plasma obtained from trans fatty acid experiments varied from 9 to 34 mu g/100 g, 24 to 61 mu g/100 g and 60 to 138 mu g/dl, respectively, from low to high levels. In the oxidised lipid experiments, content of oxycholesterols varied from 16 to 52 mu g/100 g, 14 to 108 mu g/100 g and 52 to 269 mu g/dl in meat, liver and plasma, respectively. As a consequence, meat products from rabbits fed a diet containing higher levels of trans fatty acids or oxidised lipids may result in higher intakes of cholesterol and oxycholesterols by humans. (C) 2010 Elsevier Ltd. All rights reserved.
Keywords
Cholesterol; COPs; Feed fats; Feed fat by-products; Oxidised lipids; Oxycholesterols; Rabbit meat; Rabbit tissues; trans Fatty acid
Published in
Food Chemistry
2010, volume: 121, number: 4, pages: 1198-1202
Publisher: ELSEVIER SCI LTD
SLU Authors
Dutta, Paresh
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
UKÄ Subject classification
Food Science
Nutrition and Dietetics
Publication identifier
- DOI: https://doi.org/10.1016/j.foodchem.2010.02.003
Permanent link to this page (URI)
https://res.slu.se/id/publ/60832