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Effects of Dietary Supplementation with Camelina Oil on Porcine Blood Lipids
Author(s) -
Eidhin D. NI,
Burke J.,
Lynch B.,
O'Beirne D.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb05730.x
Subject(s) - camelina , fish oil , camelina sativa , food science , eicosapentaenoic acid , triglyceride , docosahexaenoic acid , polyunsaturated fatty acid , chemistry , fatty acid , safflower oil , biology , cholesterol , fish <actinopterygii> , biochemistry , agronomy , fishery , crop
ABSTRACT: The effects of dietary supplementation with camelina oil on porcine plasma fatty acid composition and on serum cholesterol/triglyceride concentrations were investigated and compared with the effects of fish oil. The diets consisted of a control diet and diets supplemented with 5% camelina oil, 10% camelina oil and 5% fish oil. The camelina and fish‐oil diets increased plasma ω3 fatty acids and reduced plasma ω6 fatty acids. Plasma eicosapentaenoic acid (C20:5ω3, EPA) was increased more by the fish oils diet than the camelina‐oil diets. Serum triglyceride levels were reduced by the camelina‐oil diets.