Smith D R, Knabe D A, Cross H R, Smith S B
Department of Animal Science, Texas A&M University, College Station 77843-2471, USA.
Lipids. 1996 Aug;31(8):849-58. doi: 10.1007/BF02522980.
The objective of this study was to test the effect of a novel fatty acid mixture, enriched with myristoleic and palmitoleic acids, on plasma lipoprotein cholesterol concentrations. Weanling pigs were assigned to one of six groups and each group received a diet differing in fatty acid composition. Diets were fed for 35 days and contained 10 g added cornstarch/100 g (to provide baseline data) or 10 g added fatty acids/100 g. For those diets containing added fatty acids, extracted lipids contained 36% myristoleic plus palmitoleic acid combined (14:1/16:1 diet), 52% palmitic acid (16:0 diet), 51% stearic acid (18:0 diet), 47% oleic acid (18:1 diet), or 38% linoleic acid (18:2 diet). With the exception of the cornstarch diet, all diets contained approximately 30% myristic acid. There were no significant differences in weight gain across treatment groups (P = 0.22). All diets caused a significant increase in triglycerides and in total, low density lipoprotein, high density lipoprotein, and very low density lipoprotein cholesterol. The increase in total plasma cholesterol from pretreatment values was greatest in pigs fed the 14:1/16:1 and 18:1 diets. However, the increase in low density lipoprotein cholesterol from the pretreatment concentration was greatest in the 14:1/16:1-fed pigs. Increases in very low density lipoprotein cholesterol above pretreatment concentrations were lowest in 16:0-fed pigs and greatest in 18:1-fed pigs. Dietary fatty acids elicited changes in plasma fatty acids which generally were reflective of the diets, although the 18:0 diet did not alter plasma fatty acid concentrations and the 16:0 diet increased plasma 16:0 only at the end of the study. These results demonstrated that the combination of myristoleic plus palmitoleic acids increased plasma cholesterol in young pigs, suggesting that fatty acid chain length, rather than degree of unsaturation, is primarily responsible for the effects of fatty acids on circulating lipoprotein cholesterol concentrations.
本研究的目的是测试一种富含肉豆蔻油酸和棕榈油酸的新型脂肪酸混合物对血浆脂蛋白胆固醇浓度的影响。将断奶仔猪分为六组，每组接受脂肪酸组成不同的日粮。日粮饲喂35天，含有10 g添加玉米淀粉/100 g（以提供基线数据）或10 g添加脂肪酸/100 g。对于那些含有添加脂肪酸的日粮，提取的脂质中肉豆蔻油酸和棕榈油酸的总含量为36%（14:1/16:1日粮）、棕榈酸含量为52%（16:0日粮）、硬脂酸含量为51%（18:0日粮）、油酸含量为47%（18:1日粮）或亚油酸含量为38%（18:2日粮）。除玉米淀粉日粮外，所有日粮中肉豆蔻酸含量均约为30%。各处理组间体重增加无显著差异（P = 0.22）。所有日粮均导致甘油三酯以及总胆固醇、低密度脂蛋白胆固醇、高密度脂蛋白胆固醇和极低密度脂蛋白胆固醇显著增加。从预处理值开始，总血浆胆固醇增加幅度在饲喂14:1/16:1和18:1日粮的猪中最大。然而，从预处理浓度开始，低密度脂蛋白胆固醇增加幅度在饲喂14:1/16:1日粮的猪中最大。极低密度脂蛋白胆固醇高于预处理浓度的增加幅度在饲喂16:0日粮的猪中最低，在饲喂18:1日粮的猪中最大。日粮脂肪酸引起血浆脂肪酸变化，这些变化通常反映了日粮情况，尽管18:0日粮未改变血浆脂肪酸浓度，而16:0日粮仅在研究结束时增加了血浆16:0含量。这些结果表明，肉豆蔻油酸和棕榈油酸的组合增加了幼猪的血浆胆固醇，这表明脂肪酸链长度而非不饱和度主要决定了脂肪酸对循环脂蛋白胆固醇浓度的影响。
