Effect of PUFA at sn-2 position in dietary triacylglycerols on the fatty acid composition of adipose tissues in non-ruminant farm animals
✍ Scribed by Martin R. L. Scheeder; Didier Gumy; Ruth Messikommer; Caspar Wenka; Pierre Lambelet
- Publisher
- John Wiley and Sons
- Year
- 2003
- Tongue
- English
- Weight
- 42 KB
- Volume
- 105
- Category
- Article
- ISSN
- 1438-7697
No coin nor oath required. For personal study only.
✦ Synopsis
Abstract
The influence of the distribution of polyunsaturated fatty acids on the glycerol backbone of dietary triacylglycerols on the fatty acid profile of adipose tissue and muscle phospholipids was investigated in growing‐finishing pigs (48) and broiler chicken (84). The animals were fattened on barley/soybean meal diets supplemented with a blend of soybean oil and beef tallow, either in the ratio 3:1 w/w (high‐PUFA) or 1:3 w/w (low‐ PUFA). Part of the high‐ and low‐PUFA blends was chemically interesterified to randomly distribute all fatty acids over the three positions of the glycerol. Thus, two sets of diets of identical overall fatty acid composition, but differing in the distribution of fatty acids in the triacylglycerols, were fed. Growth performance and carcass composition were neither affected by fatty acid composition nor by randomisation of dietary fats in either animal species. Apparent digestibility of energy was slightly lower in pigs fed the low‐PUFA blends. Fatty acid profile of subcutaneous fat of pigs and broilers as well as of internal body fat (lamina subserosa) and muscle phospholipids of pigs varied according to the dietary fatty acid composition but was not affected by randomisation of dietary fats. These findings are explained in terms of the hydrolysis of TAG during transport of lipids from enterocytes to adipose tissue cells and the continuous lipolysis and re‐esterification of fatty acids that take place in adipose tissue cells.