Ammu K, Raghunath M R, Sankar T V, Lalitha K V, Devadasan K
Central Institute of Fisheries Technology, Krala, India.
Nahrung. 2000 Oct;44(5):368-72. doi: 10.1002/1521-3803(20001001)44:5<368::AID-FOOD368>3.0.CO;2-L.
Four groups of weanling male albino rats (Wistar strain) were fed isonitrogenous diet (10% protein) identical in all respects except in the nature of the protein source, for 4 weeks. Control group (group 1) had steamed mackerel meat as the protein source, whereas groups 2, 3 and 4 had mackerel fried on the 1st, 3rd and 4th days in the same coconut oil repeatedly used for frying each day. Four groups of adult male rats weighing around 130 g were fed on the same diet for 12 weeks. Weanlings fed on fish fried on the 4th day showed significantly lower feed consumption and weight gain compared to the other three groups. All the three groups of adult rats fed on fried fish compared well with control rats in weight gain and hepatosomatic index. There was a decrease in the total lipid and cholesterol content of the liver of rats fed with fried fish in comparison with the control rats. The total lipid and cholesterol in heart and serum cholesterol levels increased significantly from control rats through group 4. The C22:6/C20:5 ratio in the heart lipid showed a very high value compared to the dietary lipids. Histopathological examination showed initial stages of cell damage in the liver and kidney of rats fed with fish fried on the 4th day. In-vitro digestibility of proteins of fried fish were lower than that of steamed fish, but the difference in this respect between proteins of fish fried on different days was not significant.
将四组断乳雄性白化大鼠(Wistar品系)喂养含氮量相同(10%蛋白质)的饮食,除蛋白质来源的性质外,其他方面均相同,持续4周。对照组(第1组)以清蒸鲭鱼肉作为蛋白质来源,而第2、3和4组分别在第1、3和4天用每天重复用于油炸的相同椰子油煎鲭鱼。四组体重约130克的成年雄性大鼠以相同饮食喂养12周。与其他三组相比,食用第4天油炸鱼的断乳大鼠的采食量和体重增加显著降低。所有三组食用油炸鱼的成年大鼠在体重增加和肝体指数方面与对照大鼠相比良好。与对照大鼠相比,食用油炸鱼的大鼠肝脏的总脂质和胆固醇含量有所下降。从对照组到第4组,心脏中的总脂质和胆固醇以及血清胆固醇水平显著增加。心脏脂质中的C22:6/C20:5比值与膳食脂质相比显示出非常高的值。组织病理学检查显示,食用第4天油炸鱼的大鼠肝脏和肾脏出现细胞损伤的初始阶段。油炸鱼蛋白质的体外消化率低于清蒸鱼,但不同天数油炸鱼蛋白质在这方面的差异不显著。