The possibility of improving egg yolk lipids of laying hens by olive cake （OC） feeding was investigated. Forty-two, 54-week-old, Lohman laying hens were fed for 12 weeks on 3 diets formulated to contain 0, 28.5 or 5...The possibility of improving egg yolk lipids of laying hens by olive cake （OC） feeding was investigated. Forty-two, 54-week-old, Lohman laying hens were fed for 12 weeks on 3 diets formulated to contain 0, 28.5 or 57 g OC/kg. Plasma cholesterol, triglycerides and high-density lipoproteins （HDL） were determined. Also total lipids, triglycerides, cholesterol, low-density lipoproteins （LDL）, Phospholipids and fatty acids were determined in egg yolk. Olive cake feeding at 28.5 or 57 g/kg diet decreased cholesterol and triglycerides of plasma, without affecting HDL. It also decreased total lipids, triglycerides, cholesterol, LDL and Phospholipids of yolk （P 〈 0.001）. Total （monounsaturated fatty acids, MUFA） was decreased with OC feeding at 28.5 g/kg diet, while it was increased with the 57 g/kg dietary OC. The two levels of OC decreased total （saturated fatty acids, SFA） but increased total （polyunsaturated fatty acids, PUFA）, n-6 PUFA, and n-3 PUFA of egg yolk, compared to the control. Thus, according to the results of the present experiment feeding hens 57 g OC/kg diet lowers cholesterol and total SFA and increases total MUFA, total PUFA, total n-3 PUFA and docosahexanoic acid in egg yolk.展开更多
Fatty acid composition of Sesamum indicum oil was determined by gas chromatography and the response of hypercholesterolemic rats to diet supplemented with Sesamum indicum seed oil was investigated. Twenty four rats we...Fatty acid composition of Sesamum indicum oil was determined by gas chromatography and the response of hypercholesterolemic rats to diet supplemented with Sesamum indicum seed oil was investigated. Twenty four rats weighing between 120-130 g were randomly assigned into four groups. Group A was fed normal diet, Group B, C and D were fed hypercholesterolemic diet （i.e. 20% fat ＋ 1% cholesterol） for two weeks to establish hypercholesterolemia. Group B were maintained on hyper diet while C and D were fed 5% and 10% benniseed oil supplemented diet for four weeks. Plasma was collected and analyzed for TC （total cholesterol）, HDL-C （high density lipoprotein）, LDL-C （low density lipoprotein） and TG （triglycerides） levels. Linoleic acid （42.44%） and oleic acid （40.60%） were the major unsaturated fatty acid in the oil. Significant increase （P 〈 0.05） was observed in the TC, TG, LDL and LDL/HDL ratio of the hypercholesterolemic rats compared to the normal control. Supplementation with Sesamum indicum seed oil at 5% and 10% levels resulted in significant decrease （P 〈 0.05） in TC, TG, LDL and LDL/HDL ratio, and significant increase in the HDL-C. The high level of unsaturated fatty acid in the oil may in part be responsible for the hypocholesterolemic effect of the oil.展开更多
文摘The possibility of improving egg yolk lipids of laying hens by olive cake （OC） feeding was investigated. Forty-two, 54-week-old, Lohman laying hens were fed for 12 weeks on 3 diets formulated to contain 0, 28.5 or 57 g OC/kg. Plasma cholesterol, triglycerides and high-density lipoproteins （HDL） were determined. Also total lipids, triglycerides, cholesterol, low-density lipoproteins （LDL）, Phospholipids and fatty acids were determined in egg yolk. Olive cake feeding at 28.5 or 57 g/kg diet decreased cholesterol and triglycerides of plasma, without affecting HDL. It also decreased total lipids, triglycerides, cholesterol, LDL and Phospholipids of yolk （P 〈 0.001）. Total （monounsaturated fatty acids, MUFA） was decreased with OC feeding at 28.5 g/kg diet, while it was increased with the 57 g/kg dietary OC. The two levels of OC decreased total （saturated fatty acids, SFA） but increased total （polyunsaturated fatty acids, PUFA）, n-6 PUFA, and n-3 PUFA of egg yolk, compared to the control. Thus, according to the results of the present experiment feeding hens 57 g OC/kg diet lowers cholesterol and total SFA and increases total MUFA, total PUFA, total n-3 PUFA and docosahexanoic acid in egg yolk.
文摘Fatty acid composition of Sesamum indicum oil was determined by gas chromatography and the response of hypercholesterolemic rats to diet supplemented with Sesamum indicum seed oil was investigated. Twenty four rats weighing between 120-130 g were randomly assigned into four groups. Group A was fed normal diet, Group B, C and D were fed hypercholesterolemic diet （i.e. 20% fat ＋ 1% cholesterol） for two weeks to establish hypercholesterolemia. Group B were maintained on hyper diet while C and D were fed 5% and 10% benniseed oil supplemented diet for four weeks. Plasma was collected and analyzed for TC （total cholesterol）, HDL-C （high density lipoprotein）, LDL-C （low density lipoprotein） and TG （triglycerides） levels. Linoleic acid （42.44%） and oleic acid （40.60%） were the major unsaturated fatty acid in the oil. Significant increase （P 〈 0.05） was observed in the TC, TG, LDL and LDL/HDL ratio of the hypercholesterolemic rats compared to the normal control. Supplementation with Sesamum indicum seed oil at 5% and 10% levels resulted in significant decrease （P 〈 0.05） in TC, TG, LDL and LDL/HDL ratio, and significant increase in the HDL-C. The high level of unsaturated fatty acid in the oil may in part be responsible for the hypocholesterolemic effect of the oil.
