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Effects of different levels of trans fatty acids and oxidised lipids in diet on cholesterol and cholesterol oxidation products formation in rabbit
Division of Food Chemistry, Department of Food Science, Swedish University of Agricultural Sciences.
Nutrition and Food Science Department-XaRTA, University of Barcelona, Spain.
Nutrition and Food Science Department-XaRTA, University of Barcelona, Spain.
Division of Food Chemistry, Department of Food Science, Swedish University of Agricultural Sciences.
2010 (English)In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 121, 1198-1202 p.Article in journal (Refereed) Published
Abstract [en]

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 <  0.05). The content of oxycholesterols in rabbit meat, liver and plasma obtained from trans fatty acid experiments varied from 9 to 34 μg/100 g, 24 to 61 μg/100 g and 60 to 138 μg/dl, respectively, from low to high levels. In the oxidised lipid experiments, content of oxycholesterols varied from 16 to 52 μg/100 g, 14 to 108 μg/100 g and 52 to 269 μg/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.

Place, publisher, year, edition, pages
2010. Vol. 121, 1198-1202 p.
Keyword [en]
Cholesterol, COPs, Feed fats, Feed fat by-products, Oxidised lipids, Oxycholesterols, Rabbit meat, Rabbit tissues, trans Fatty acid
Identifiers
URN: urn:nbn:se:uu:diva-150657DOI: DOI: 10.1016/j.foodchem.2010.02.003OAI: oai:DiVA.org:uu-150657DiVA: diva2:408171
Available from: 2011-04-04 Created: 2011-04-04 Last updated: 2017-12-11

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Publisher's full texthttp://www.sciencedirect.com/science/article/B6T6R-4Y9SW0Y-4/2/b8bd2cf3f92485491401a88d27de6262

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Ubhayasekera, Sarojini J.K.A.

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