Hostname: page-component-cd9895bd7-7cvxr Total loading time: 0 Render date: 2024-12-27T18:55:37.940Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of dietary n-3/n-6 ratio on fatty acid composition of liver, meat and perirenal fat in rabbits

Published online by Cambridge University Press:  18 August 2016

M. Bernardini ,
A. Dal Bosco  and
C. Castellini
M. Bernardini
Affiliation:
Dipartmento di Scienze Zootecniche, Università degli Studi di Perugia, Borgo XX Giugno, 74-Perugia-Italy
A. Dal Bosco
Affiliation:
Dipartmento di Scienze Zootecniche, Università degli Studi di Perugia, Borgo XX Giugno, 74-Perugia-Italy
C. Castellini
Affiliation:
Dipartmento di Scienze Zootecniche, Università degli Studi di Perugia, Borgo XX Giugno, 74-Perugia-Italy
Get access

Abstract

The metabolic pathways of dietary fatty acids were studied in rabbits by analysing the fatty acid profile of different tissues (liver, perirenal fat, longissimus lumborum muscle). Four groups of 24 hybrid males each were assigned to four semi-purified diets, varying in the source oflipids which differed in n-3/n-6 ratios: 180 g/kg sunflower (S), 80 g/kg flaxseed + 90 g/kg sunflower (SF), 160 g/kg flaxseed (F) and 60 g/kg fish oil (FI). The liver showed a very important rôle in fatty acid syntheses and was the tissue richest in long-chain (≥20 C) polyunsaturated fatty acids (LCP) of n-3 and n-6 series. The S diet gave the highest mono-unsaturated fatty acids and n-6 LCP (respectively, 201·9 and 384·9 g/kg, P < 0·01) also showing a clear antagonism v. n-3 LCP; the FI diet determined the highest enrichment of n-3 LCP (179·5 g/kg, P < 0·01). a-linolenic acid was efficiently converted into n-3 LCP mainly when п-ЗІп-6 ratio was high (Σn-3/С20: 4n-6: 2·74 and 3.61, P < 0·01 in flaxseed and fish-oil diet, respectively). The same trend occurred in the muscle but in a less consistent way. The adipose tissue more closely reflected the composition of the dietary fatty acids, showing variations mainly concerning polyunsaturated fatty acids (S diet), and LCP n-3 (FI diet: 44·9 g/kg, P < 0·01). Results showed the possibility of modifying the fatty acid profile of rabbit meat by dietary means and that the n-3/n-6 ratio of the food is crucial in regulating the relative presence of LCP n-3 or n-6 in meat products.

Keywords

dietary fatfatty acidsrabbits
Type
Research Article
Information
Animal Science , Volume 68 , Issue 4 , June 1999 , pp. 647 - 654
Copyright
Copyright © British Society of Animal Science 1999

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Ajuyah, A. O., Hardin, R. T. and Sim, S. 1993. Studies on canola seed in turkey grower diet: effects on ω-З fatty acid composition of breast meat, breast skin and selected organs. Canadian Journal of Animal Science 73: 177–181.Google Scholar
Association of Official Analytical Chemists. 1995. Official methods of analysis, 16th ed. vol. II. AOAC International, Arlington, VA, USA.Google Scholar
Barlow, S. M., Young, F. V. K. and Duthie, I. F. 1990. Nutritional recommendations for omega-3 polyunsaturated fatty acids and the challenge to the food industry. Proceedings of the Nutrition Society 49: 13–21.Google Scholar
Boudreau, M. D., Chanmugan, P. S., Hart, S. В., Lee, S. H. and Hwang, D. H. 1991. Lack of dose response by dietary n-3 fatty acids at a constant ratio of n-3 to n-6 fatty acids in suppressing eicosanoid biosynthesis from arachidonic acid. American Journal of Clinical Nutrition 54: 11–18.Google Scholar
Boyle, F., Yuhas, J. R., Goldberg, K. and Lien, E. L. 1998. Interaction of n-3 long-chain polyunsaturated fatty acids with n-6 fatty acids in suckled rat pups. Lipids 33: 243–250.Google Scholar
Castellini, C. and Dal Bosco, A. 1996. Effect of dietary herring meal on the omega-3 fatty acid content of rabbit meat. In Proceedings of Food and Health: role of animal products, Milano, 1996,pp. 67–71. Elsevier, Amsterdam.Google Scholar
Castellini, C., Dal Bosco, A. and Bernardini, M. 1998. Effect of dietary vitamin E on the oxidative stability of raw and cooked rabbit meat. Meat Science 2: 153–161.Google Scholar
Cherian, G. and Sim, J. S. 1991. Effect of feeding full fat flax and canola seeds to laying hens on the fatty acid composition of eggs, embryos, and newly hatched chicks. Poultry Science 70: 917–922.Google Scholar
Cobos, A., Camberò, M. L., Ordonez, J. and De la Hoz, L. 1993. Effect of fat-enriched diets on rabbit meat fatty acid composition. Journal of the Science of Food and Agriculture 62: 83–88.Google Scholar
Corino, C., Dell'Orto, V., Pedizon, O. and Bigoli, A. 1981. Acidic composition of oils added to rabbit diets. Effects on performance and acidic composition of perirenal fat. Coniglicoltura 18: 33–36.Google Scholar
Folch, J., Lee, M. and Sloane Stanley, H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 226: 497–509.CrossRefGoogle ScholarPubMed
Gondret, F., Mourot, J., Lebas, F. and Bonneau, M. 1998. Effects of dietary fatty acids on lipogenesis and lipid traits in muscle, adipose tissue and liver of growing rabbits. Animal Science 66: 483–489.Google Scholar
Goodnight, S. H. 1993. The effects of n-3 fatty acids on atherosclerosis and the vascular response to injury. Archives of Pathology and Laboratory Medicine 117: 102–106.Google Scholar
Harris, W. S. 1989. Fish oil and plasma lipid and lipoprotein metabolism in humans: a critical review. Journal of Lipid Research 30: 785–807.Google Scholar
Kinsella, J. E., Lokesh, B. and Stone, R. A. 1990. Dietary omega-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: possible mechanisms. American Journal of Clinical Nutrition 52: 1–28.Google Scholar
Lebas, F. 1989. Nutrient requirement of rabbits. Literature review and prospects. Cuni-Sciences 5: 1–28.Google Scholar
Lebas, F. 1990. [Feeding and digestive functionality.] Proceedings de la Semes Journées de la Recherche cunicole en France. Com. 46.Google Scholar
Leskanich, C. O. and Noble, R. C. 1997. Manipulation of the n-3 polyunsaturated fatty acids composition of avian eggs and meat. World’s Poultry Science Journal 53: 155–183.Google Scholar
Lopez-Bote, C.J, Rey, A.L., Sanz, M., Gray, I. and Buckley, D. J. 1997. Dietary vegetable oils and α-tocopherol reduce lipid oxidation in rabbit muscle. Proceedings of the American Society for Nutritional Science,pp. 1176–1182.Google Scholar
Lui, C. F., Carlson, S. E., Rhodes, P. G., Rao, V. S. and Meydrech, E. F. 1987. Increase in plasma phospholipid docosahexaenoic and eicosapentaenoic acids as a reflection of their intake and mode of administration. Pediatrie Research 22: 292–296.Google Scholar
Meluzzi, A., Tallarico, N., Sirri, F. and Franchini, A. 1997. [Changes in the acidic profile of the egg as a response to the dietary administration of refined fish oils.] Proceedings of ASPA National Congress,pp. 347–348.Google Scholar
Nettetlon, J. A. 1991. N-3 fatty acids: comparison of plant and seafood sources in human nutrition Journal of the American Dietetic Association 91: 331–337.Google Scholar
Ouhayoun, J., Kopp, J., Bonnet, M., Demarne, Y. and Delmas, D. 1987. [Influence of dietary fat composition on rabbit perirenal lipid properties and meat quality.] Sciences des Aliments 7: 521–534.Google Scholar
Perez, J. M., Lebas, F., Gidenne, T., Maertens, L., Xiccato, G., Parigi-Bini, R., Dalle Zotte, A., Cossu, M. E., Carazzolo, A., Villamide, M. J., Carabaño, R., Fraga, M. J., Ramas, M. A., Cervera, C., Blas, E., Fernandez, J., Falcao Cunha, L. and Freiré, J. 1995. European reference method for in vivo determination of diet digestibility in rabbits. World Rabbit Science 3: 41–43.Google Scholar
Romans, J. R., Johnson, R. C., Wulf, D. M., Libai, G. W. and Costello, W. J. 1995. Effect of ground flaxseed in swine diets on pig performance and on physical and sensory characteristics and omega-3 fatty acid content of pork. I. Dietary level of flaxseed. Journal of Animal Science 73: 1982–1986.Google Scholar
Soler-Velasquez, M.P, Brendemuhl, J. H., McDowell, L. R., Sheppard, K. A., Johnson, D. D. and Williams, S. N. 1998. Effects of supplemental vitamin E and canola oil on tissue tocopherol and liver fatty acid profile of finishing swine. Journal of Animal Science 76: 110–117.Google Scholar
Statistical Analysis Systems Institute. 1990. SAS/STAT user’s guide, version 6. Statistical Analysis Systems Institute, Cary, NC, USA.Google Scholar
Van Elswyk, M. E. 1997. Nutritional and physiological effects of flax seed in diets for laying fowl. World’s Poultry Science Journal 53: 254–264.CrossRefGoogle Scholar
Wachira, A. M., Sinclair, L. A., Wilkinson, R. G., Hewett, В., Enser, M. and Wood, J. D. 1998. The effects of fat source and breed on fatty acid composition of lamb muscle. Proceedings of the British Society of Animal Science, 1998,p. 38 (abstr.).Google Scholar
Wander, R. C, Hall, J. A., Gradin, J. L., Du, S. and Jewell, D. E. 1997. The ratio of dietary (n-6) to (n-3) fatty acids influences immune system function, eicosanoid metabolism, lipid peroxidation and vitamin E status in aged dogs. Journal of Nutrition 127:1198–1205.Google Scholar
Weber, P. C. and Leaf, A. 1991. Cardiovascular effects of co-3 fatty acids. World Revue of Diet (Basel) 66: 218–232.Google Scholar