Iazeva L I, Filippova G I, Volkova Z D, Melamud N L, Mikhaĭlova I V
Vopr Pitan. 1980 Nov-Dec(6):44-51.
The paper is concerned with studying the optimal fatty acid composition of food fat. The experiments were carried out on growing male rats with an initial medium body weight of 72-83 g. The acid content in experimental fat mixtures prepared on the basis of sunflower, olive, coconut oils and beef fat was made different within the preset ranges. These mixtures served as the diet fat component, which was given to rats in an amount of 30% in terms of caloricity. The follow-up study was performed for 12-14 weeks. Examination of a complex of the biological parameters made it possible to establish that the food fat if balanced in the acid content and possessing the highest biological properties is to include 20% linolic acid, 50% oleic acid and 30% saturated fatty acids. The ratio of medium- and high molecular weight fatty acids is to be equal to 1:1.
本文关注于研究食品脂肪的最佳脂肪酸组成。实验以初始平均体重为72 - 83克的生长雄性大鼠进行。基于向日葵油、橄榄油、椰子油和牛肉脂肪制备的实验脂肪混合物中的酸含量在预设范围内有所不同。这些混合物用作饮食中的脂肪成分，按热量计以30%的量给予大鼠。后续研究进行了12 - 14周。对一系列生物学参数的检查使得能够确定，酸含量平衡且具有最高生物学特性的食品脂肪应包含20%的亚油酸、50%的油酸和30%的饱和脂肪酸。中分子量和高分子量脂肪酸的比例应为1:1。
