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Dietary C18:1 trans fatty acids increase conjugated linoleic acid in adipose tissue of pigs
Author(s) -
Gläser Karola R.,
Scheeder Martin R. L.,
Wenk Caspar
Publication year - 2000
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/1438-9312(200011)102:11<684::aid-ejlt684>3.0.co;2-r
Subject(s) - conjugated linoleic acid , food science , chemistry , linoleic acid , polyunsaturated fatty acid , fatty acid , adipose tissue , composition (language) , vaccenic acid , meal , soybean meal , biochemistry , raw material , linguistics , philosophy , organic chemistry
The effect of dietary C18:1 trans fatty acids on back fat composition in pigs was investigated with special emphasis on conjugated linoleic acids (CLA). A total of 12 × 4 siblings of Large White and Swiss Landrace breed were housed in groups and fattened from 22 to 103 kg live weight. Pigs were fed a control diet (barley, wheat, soybean meal) or experimental diets which consisted of the control diet with a 5% replacement of olein or stearin fractions of pork fat, or partially hydrogenated fat. The hydrogenated fat was rich in C18:1 trans fatty acids but contained only negligible amounts of CLA. In contrast olein and stearin fractions contained far less C18:1 trans fatty acids but some CLA. In the control diet no C18:1 trans fatty acids and only traces of CLA were detected. The partially hydrogenated fat led to the highest CLA content in back fat (0.44%). Intermediate amounts of CLA were measured in pigs fed the fractionated pork fat (0.22/0.23%). In pigs fed the control diet, also small amounts of CLA were detected. The results indicate that CLA may be produced by endogenous Δ9‐desaturation out of dietary trans vaccenic acid in pigs.