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Effects of diets low in fat or essential fatty acids on the fatty acid composition of blood lipids of calves

Published online by Cambridge University Press:  09 February 2010

D. Sklan ,
R. Volcani  and
P. Budowski
D. Sklan
Affiliation:
Volcani Institute of Agricultural Research, Bet-Dagan, Israel
R. Volcani
Affiliation:
Volcani Institute of Agricultural Research, Bet-Dagan, Israel
P. Budowski
Affiliation:
Faculty of Agriculture, The Hebrew University of Jerusalem, Rehovot, Israel
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Abstract

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1. Groups of newborn calves were fed on liquid diets which had fat contents ranging from 0.2 to 17% (dry- weight basis) and which provided linoleic acid in amounts ranging from 0.01 to 0.7% of the calorie intake. Two commercial milk replacers, high in fat (17–18%) and linoleic acid (3.4 and 5.0% of calories) were also given. All diets were given for at least 65 d.

2. Except for reduced feed utilization associated with the two diets lowest in fat (0.2 and 0.4%), the calves developed normally, without signs of essential fatty acid deficiency.

3. The polyunsaturated fatty acid content of erthrocytes and plasma phospholipids and cholesteryl esters rose rapidly during the first few days on all diets. At 65 d, these concentrations were higher than at birth and appeared generally to be related to the linoleic acid intake. However, in the low dietary linoleic acid range, the fat content of the diet also seemed to exert some influnce. In no instance was there any indication of the appearance of 20:3ω9, which is observed in other species under conditions of essential fatty acid deficiency.

4. Some of the experimental diets were given to weanling rats. There was a rapid fall in the polyunsaturated fatty acid content of erythrocyte lipids and plasma phospholipids and cholesteryl esters, accompanied by the appearance of 20:3ω9.

5. These results suggest that calves on liquid diets have apparently a very low requirement for essential fatty acids.

Type
General Nutrition
Information
British Journal of Nutrition , Volume 27 , Issue 2 , March 1972 , pp. 365 - 374
Copyright
Copyright © The Nutrition Society 1972

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