Feed Innovation Services (FIS) BV, Generaal Foulkesweg 72, 6703 BW, Wageningen, Netherlands.
Poult Sci. 2010 Nov;89(11):2432-40. doi: 10.3382/ps.2010-00665.
The hypothesis tested was that dietary vegetable fats rich in saturated fatty acids, when compared with a vegetable oil rich in linoleic acid, increase fat deposition in broiler chickens and affect synthesis or oxidation, or both, of individual fatty acids. Diets with native sunflower oil (SO), a 50:50 mix of hydrogenated and native SO, palm oil, and randomized palm oil were fed to broiler chickens. Intake of digestible fat and fatty acids, whole body fatty acid deposition, hepatic fatty acid profile, and hepatic enzyme activities involved in fatty acid oxidation and synthesis were measured. The fat deposition:digestible fat intake ratio was significantly lower for the SO group in comparison with the groups fed the vegetable fats rich in saturated fatty acids. The difference between digestible intake and deposition of C18:2, reflecting its maximum disappearance rate, was highest for the SO group and lowest for the palm oil- and randomized palm oil-fed birds. The calculated minimal rate of de novo synthesis of monounsaturated fatty acids (MUFA), calculated as deposition minus digestible intake, was more than 50% lower for the SO group than for the other 3 dietary groups. Based on the fatty acid profiles in the liver, it would appear that increasing contents of C18:2 decrease the desaturation of saturated fatty acids into MUFA. It is concluded that a diet rich in C18:2 in comparison with different kinds of vegetable saturated fatty acids decreases the deposition of fat, especially of MUFA. It appears to be caused by a higher β-oxidation and a reduced de novo synthesis of MUFA, but this conclusion is not fully supported by the measured activities of enzymes involved in fatty acid synthesis and oxidation.
该研究检验的假设是，与富含亚油酸的植物油相比，富含饱和脂肪酸的膳食蔬菜脂肪会增加肉鸡的脂肪沉积，并影响单个脂肪酸的合成或氧化，或两者兼而有之。研究给肉鸡投喂了含有天然葵花籽油（SO）、50:50 氢化和天然 SO 混合物、棕榈油以及随机棕榈油的日粮。测量了可消化脂肪和脂肪酸的摄入量、全身脂肪酸沉积、肝脏脂肪酸谱以及参与脂肪酸氧化和合成的肝酶活性。与摄入富含饱和脂肪酸的蔬菜脂肪的组相比，摄入 SO 的组的脂肪沉积与可消化脂肪摄入量的比值显著降低。C18:2 的可消化摄入量与沉积量之间的差异最大，反映了其最大消失率，SO 组最高，棕榈油和随机棕榈油组最低。计算得出的单不饱和脂肪酸（MUFA）从头合成的最小速率（沉积量减去可消化摄入量），SO 组比其他 3 个日粮组低 50%以上。根据肝脏中的脂肪酸谱，似乎 C18:2 含量的增加会降低饱和脂肪酸向 MUFA 的饱和程度。因此，与不同种类的植物饱和脂肪酸相比，富含 C18:2 的饮食会减少脂肪的沉积，特别是 MUFA 的沉积。这似乎是由于β-氧化增加和 MUFA 的从头合成减少所致，但这一结论并不能完全得到参与脂肪酸合成和氧化的酶活性测量的支持。
