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Effects of Dietary Fatty Acids on Lipid Traits in the Muscle and Perirenal Fat of Growing Rabbits Fed Mixed Diets.

Peiretti PG - Animals (Basel) (2012)

Bottom Line: It was possible to linearly characterize the incorporation from the feed to the muscle of 16 FAs.This study has confirmed that the dietary inclusion of various raw materials could be considered as a way of enriching the n-3 PUFA of rabbit meat.A proposal for the prediction of n-3 PUFA from dietary α-linolenic acid (C18:3 n-3) and a panel of another 10 FAs has been made for intramuscular fat (R² = 0.94) and perirenal fat (R² = 0.96).

View Article: PubMed Central - PubMed

Affiliation: Institute of Sciences of Food Production, National Research Council, via Leonardo da Vinci 44, 10095 Grugliasco, Italy. piergiorgio.peiretti@ispa.cnr.it.

ABSTRACT
The aim of this study was to evaluate the effects of various raw materials (spirulina, curcuma, tomato pomace, false flax, linseed, chia, perilla seeds) as suitable polyunsaturated fatty acid n-3 (n-3 PUFA) sources, on the lipid traits in the longissimus dorsi muscle and perirenal fat of growing rabbits. The fatty acid (FA) analyses of the diets, carried out by gas chromatography, differed over a wide range on the basis of the highly varied ingredients in 27 experimental formulations. Among the 29 identified FAs, three from feeds were catabolized in the rabbits, five were de novo synthesized and stored chiefly in the muscle. It was possible to linearly characterize the incorporation from the feed to the muscle of 16 FAs. This study has confirmed that the dietary inclusion of various raw materials could be considered as a way of enriching the n-3 PUFA of rabbit meat. A proposal for the prediction of n-3 PUFA from dietary α-linolenic acid (C18:3 n-3) and a panel of another 10 FAs has been made for intramuscular fat (R² = 0.94) and perirenal fat (R² = 0.96).

No MeSH data available.


Related in: MedlinePlus

Regressions of the α-linolenic acid (C18:3 n-3) contents in the muscle fat and perirenal fat, according to their contents in the feed.
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animals-02-00055-f001: Regressions of the α-linolenic acid (C18:3 n-3) contents in the muscle fat and perirenal fat, according to their contents in the feed.

Mentions: The α-linolenic acid was detected in significantly greater concentrations in the perirenal fat than in the longissimus dorsi muscle (Figure 1). The incorporation rate in the perirenal fat was 40% higher than in the muscle (0.7 vs. 0.5). Thus, the difference in the concentration between tissues only became relevant after 10% of integration. Combes [26], considering the results of 14 researches on rabbit nutrition, found a relationship (y = 0.13x + 0.92; R2 = 0.532) between the α-linolenic acid of rabbit meat (y) and that of the feed (x). In that paper, the range of the FA in the diets was mainly restricted to 0–15% and the response was below 6% in the muscle. Petracci et al. [27] reported that α-linolenic acid enrichment has the potential of providing a useful intake of n-3 PUFA to help balance the n-6/n-3 PUFA ratio in rabbit meat.


Effects of Dietary Fatty Acids on Lipid Traits in the Muscle and Perirenal Fat of Growing Rabbits Fed Mixed Diets.

Peiretti PG - Animals (Basel) (2012)

Regressions of the α-linolenic acid (C18:3 n-3) contents in the muscle fat and perirenal fat, according to their contents in the feed.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4494273&req=5

animals-02-00055-f001: Regressions of the α-linolenic acid (C18:3 n-3) contents in the muscle fat and perirenal fat, according to their contents in the feed.
Mentions: The α-linolenic acid was detected in significantly greater concentrations in the perirenal fat than in the longissimus dorsi muscle (Figure 1). The incorporation rate in the perirenal fat was 40% higher than in the muscle (0.7 vs. 0.5). Thus, the difference in the concentration between tissues only became relevant after 10% of integration. Combes [26], considering the results of 14 researches on rabbit nutrition, found a relationship (y = 0.13x + 0.92; R2 = 0.532) between the α-linolenic acid of rabbit meat (y) and that of the feed (x). In that paper, the range of the FA in the diets was mainly restricted to 0–15% and the response was below 6% in the muscle. Petracci et al. [27] reported that α-linolenic acid enrichment has the potential of providing a useful intake of n-3 PUFA to help balance the n-6/n-3 PUFA ratio in rabbit meat.

Bottom Line: It was possible to linearly characterize the incorporation from the feed to the muscle of 16 FAs.This study has confirmed that the dietary inclusion of various raw materials could be considered as a way of enriching the n-3 PUFA of rabbit meat.A proposal for the prediction of n-3 PUFA from dietary α-linolenic acid (C18:3 n-3) and a panel of another 10 FAs has been made for intramuscular fat (R² = 0.94) and perirenal fat (R² = 0.96).

View Article: PubMed Central - PubMed

Affiliation: Institute of Sciences of Food Production, National Research Council, via Leonardo da Vinci 44, 10095 Grugliasco, Italy. piergiorgio.peiretti@ispa.cnr.it.

ABSTRACT
The aim of this study was to evaluate the effects of various raw materials (spirulina, curcuma, tomato pomace, false flax, linseed, chia, perilla seeds) as suitable polyunsaturated fatty acid n-3 (n-3 PUFA) sources, on the lipid traits in the longissimus dorsi muscle and perirenal fat of growing rabbits. The fatty acid (FA) analyses of the diets, carried out by gas chromatography, differed over a wide range on the basis of the highly varied ingredients in 27 experimental formulations. Among the 29 identified FAs, three from feeds were catabolized in the rabbits, five were de novo synthesized and stored chiefly in the muscle. It was possible to linearly characterize the incorporation from the feed to the muscle of 16 FAs. This study has confirmed that the dietary inclusion of various raw materials could be considered as a way of enriching the n-3 PUFA of rabbit meat. A proposal for the prediction of n-3 PUFA from dietary α-linolenic acid (C18:3 n-3) and a panel of another 10 FAs has been made for intramuscular fat (R² = 0.94) and perirenal fat (R² = 0.96).

No MeSH data available.


Related in: MedlinePlus