Nogoy Kim Margarette C, Kim Hyoun Ju, Lee Dong Hoon, Smith Stephen B, Seong Hyun A, Choi Seong Ho
Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
National Institute of Animal Science, Wanju 55365, Korea.
J Anim Sci Technol. 2021 Mar;63(2):380-393. doi: 10.5187/jast.2021.e4. Epub 2021 Mar 31.
This study aimed to determine the blood lipid profiles, fatty acid composition, and lipogenic enzyme activities in rat adipose tissues as affected by the Angus beef fat (ABF) and Hanwoo beef fat (HBF) containing high oleic acid (OA) content. We assigned 60 Sprague Dawley rats with a mean bodyweight of 249 ± 3.04 g to three groups (n = 20 each) to receive diets containing 7% coconut oil (CON), 7% ABF, or 7% HBF. The OA content was highest in the HBF (45.23%) followed by ABF (39.51%) and CON (6.10%). The final body weight of the HBF-fed group was significantly increased, probably due to increased feed intake, indicating the palatability of the diet. The HBF and ABF significantly increased high-density lipoprotein cholesterol (HDL-C), decreased triglyceride (TG) and total cholesterol (TC) levels, and also tended to attenuate glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) levels in the bloodstream of the rats compared to CON. As compared to CON, lauric, myristic, and palmitic acids were significantly lower, and those of OA and α-linolenic acid (ALA) were significantly higher in the adipose tissues of HBF and ABF-fed groups. The HBF and ABF also reduced lipogenesis as induced by depleted fatty acid synthase (FAS) activity in rat adipose tissues. Nevertheless, between the two fats, HBF showed high feed intake due to its high palatability but reduced lipogenic enzyme activity, specifically that of FAS, and increased HDL-C, decreased TC and TG levels in the bloodstream, reduced saturated fatty acids (SFA), and increased oleic and ALA contents in rat adipose tissues indicating that HBF consumption does not pose significant risks of cardiovascular disease.
本研究旨在确定受含高油酸（OA）的安格斯牛肉脂肪（ABF）和韩牛牛肉脂肪（HBF）影响的大鼠脂肪组织中的血脂谱、脂肪酸组成和脂肪生成酶活性。我们将60只平均体重为249±3.04 g的斯普拉格-道利大鼠分为三组（每组n = 20），分别给予含7%椰子油（CON）、7% ABF或7% HBF的饮食。HBF中的OA含量最高（45.23%），其次是ABF（39.51%）和CON（6.10%）。HBF喂养组的最终体重显著增加，可能是由于采食量增加，表明该饮食的适口性较好。与CON组相比，HBF和ABF显著提高了高密度脂蛋白胆固醇（HDL-C）水平，降低了甘油三酯（TG）和总胆固醇（TC）水平，并且还倾向于降低大鼠血液中的谷草转氨酶（GOT）和谷丙转氨酶（GPT）水平。与CON组相比，HBF和ABF喂养组大鼠脂肪组织中的月桂酸、肉豆蔻酸和棕榈酸显著降低，而OA和α-亚麻酸（ALA）则显著升高。HBF和ABF还降低了大鼠脂肪组织中因脂肪酸合酶（FAS）活性降低所诱导的脂肪生成。然而，在这两种脂肪之间，HBF由于适口性好而采食量高，但脂肪生成酶活性降低，特别是FAS的活性，同时提高了HDL-C水平，降低了血液中的TC和TG水平，减少了饱和脂肪酸（SFA），并增加了大鼠脂肪组织中油酸和ALA的含量，这表明食用HBF不会带来显著的心血管疾病风险。
