Dietary fish oil replacement with lard and soybean oil affects triacylglycerol and phospholipid muscle and liver docosahexaenoic acid content but not in the brain and eyes of surubim juveniles Pseudoplatystoma sp

Triplicate groups of juvenile suribim were fed for 183 days one of four different isonitrogenous (47.6% crude protein) and isolipidic (18.7% lipid) diets formulated using three different lipid sources: 100% fish oil (FO, diet 1); 100% pig lard (L, diet 2); 100% soybean oil (SO, diet 3), and FO/L/SO (1:1:1, w/w/w; diet 4). The tissue levels of fatty acids 18:2n - 6 and 18:3n - 3 decreased relative to corresponding dietary fatty acid values. The 20:5n - 3 and 22:6n - 3 composition of muscle and liver neutral lipids were linearly correlated with corresponding dietary fatty acid composition. In contrast, the 22:6n - 3 composition of the brain and eye were similar among treatments. The 22:6n - 3 level was enriched in all tissues, particularly in the neural tissues. Similar results were observed for tissue polar lipids: fatty acids content reflected dietary composition, with the exception of the 22:6n - 3 level, which showed enrichment and no differences between groups. Given these results, the importance of the biochemical functions (transport and/or metabolism) of 22:6n - 3 in the development of the neural system of surubim warrants further investigation. © Springer Science+Business Media B.V. 2008.

Exposure to lard-based high-fat diet during fetal and lactation periods modifies breast cancer susceptibility in adulthood in rats

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influence of different fat sources on the performance, egg quality, and lipid profile of egg yolks of commercial layers in the second laying cycle

This study was designed to evaluate the effects of different fat sources on the performance, egg quality, and lipid profile of the egg yolks of layers in their second production cycle. The fat sources were cottonseed oil, soybean oil, lard, sunflower oil, or canola oil. Experimental diets were fed to postmolt ISA Brown layers at 70 wk of age and the experimental period was 74 to 86 wk of age. The different fat sources did not influence performance or eggshell quality, but lipid profile of the egg yolk changed as a function of dietary fat sources. In general, the best changes, such as lower level of saturated fatty acids, higher levels of alpha-linolenic acid and DHA, and lower linoleic acid levels, were promoted by the addition of canola oil, but it did not promote enrichment of the eggs with polyunsaturated fatty acids.

Valor energético de algumas fontes lipídicas determinado com frangos de corte

Um experimento foi conduzido para se determinar o valor energético do óleo de soja refinado, do óleo de canola refinado, do óleo de girassol refinado, do óleo de frango, do óleo de peixe e da banha suína para frangos de corte. Foram utilizados 168 frangos de corte com 22 dias de idade, distribuídos em um delineamento inteiramente casualizado, com sete tratamentos (seis fontes lipídicas e uma ração-referência) e quatro repetições de seis frangos por unidade experimental. O experimento teve duração de oito dias, sendo a coleta de excretas realizada nos últimos cinco dias. As fontes lipídicas testadas substituíram a dieta basal em 20% na matéria natural. Os valores de energia metabolizável aparente corrigidos para retenção de nitrogênio na matéria natural foram: 9.201 kcal/kg para o óleo de soja; 8.129 kcal/kg para o óleo canola; 9.561 kcal/kg para o óleo de girassol; 8.251 kcal/kg para o óleo de frango; 8.715 kcal/kg para o óleo de peixe e 8.366 kcal/kg para a banha suína.

Comparação de suínos convencionais e SPF (specific pathogen free)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)