Effect of Feed Fat By-Products with Trans Fatty Acids and Heated Oil on Cholesterol and Oxycholesterols in Chicken
Abstract Chicken is the most widely consumed meat all over the world due to chickens being easy to rear, their fast growth rate and the meat having good nutritional characteristics. The main objective of this paper was to study the effects of dietary fatty by-products in low, medium and high levels...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Ubhayasekera, Sarojini J. K. A. [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2009 |
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| Schlagwörter: |
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| Anmerkung: |
© AOCS 2009 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemists' Society - Springer-Verlag, 1947, 87(2009), 2 vom: 20. Okt., Seite 173-184 |
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| Übergeordnetes Werk: |
volume:87 ; year:2009 ; number:2 ; day:20 ; month:10 ; pages:173-184 |
| Links: |
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| DOI / URN: |
10.1007/s11746-009-1480-6 |
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| Katalog-ID: |
OLC2068152541 |
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| 245 | 1 | 0 | |a Effect of Feed Fat By-Products with Trans Fatty Acids and Heated Oil on Cholesterol and Oxycholesterols in Chicken |
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| 520 | |a Abstract Chicken is the most widely consumed meat all over the world due to chickens being easy to rear, their fast growth rate and the meat having good nutritional characteristics. The main objective of this paper was to study the effects of dietary fatty by-products in low, medium and high levels of oxidized lipids and trans fatty acids (TFAs) on the contents of cholesterol and oxycholesterols in meat, liver, and plasma of chickens. A palm fatty acid distillate, before and after hydrogenation, and a sunflower–olive oil blend (70/30, v/v) before and after use in a commercial frying process were used in feeding trials after adding 6% of the fats to the feeds. Highly oxidized lipid and TFA feeds significantly increased the contents of cholesterol and oxycholesterols in all tissues of chicken (0.01 < p ≤ 0.05). The contents of oxycholesterols in chicken meat, liver and plasma obtained from TFA feeding trials varied between 17 and 48 μg/100 g in meat, 19–42 μg/100 g in liver and 105–126 μg/dL in plasma. In contrast, in the oxidized lipid feeding trials, oxycholesterols varied between 13 and 75 μg/100 g in meat, 30–58 μg/100 g in liver and 66–209 μg/dL in plasma. Meat from chickens fed with feeds containing high levels of TFAs or oxidized lipids may contribute to higher ingestion of cholesterol and oxycholesterols by humans. | ||
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| 650 | 4 | |a Cholesterol | |
| 650 | 4 | |a COPs | |
| 650 | 4 | |a Feed fat | |
| 650 | 4 | |a Oxidized lipids | |
| 650 | 4 | |a fatty acids | |
| 700 | 1 | |a Tres, Alba |4 aut | |
| 700 | 1 | |a Codony, Rafael |4 aut | |
| 700 | 1 | |a Dutta, Paresh C. |4 aut | |
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10.1007/s11746-009-1480-6 doi (DE-627)OLC2068152541 (DE-He213)s11746-009-1480-6-p DE-627 ger DE-627 rakwb eng 660 VZ Ubhayasekera, Sarojini J. K. A. verfasserin aut Effect of Feed Fat By-Products with Trans Fatty Acids and Heated Oil on Cholesterol and Oxycholesterols in Chicken 2009 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2009 Abstract Chicken is the most widely consumed meat all over the world due to chickens being easy to rear, their fast growth rate and the meat having good nutritional characteristics. The main objective of this paper was to study the effects of dietary fatty by-products in low, medium and high levels of oxidized lipids and trans fatty acids (TFAs) on the contents of cholesterol and oxycholesterols in meat, liver, and plasma of chickens. A palm fatty acid distillate, before and after hydrogenation, and a sunflower–olive oil blend (70/30, v/v) before and after use in a commercial frying process were used in feeding trials after adding 6% of the fats to the feeds. Highly oxidized lipid and TFA feeds significantly increased the contents of cholesterol and oxycholesterols in all tissues of chicken (0.01 < p ≤ 0.05). The contents of oxycholesterols in chicken meat, liver and plasma obtained from TFA feeding trials varied between 17 and 48 μg/100 g in meat, 19–42 μg/100 g in liver and 105–126 μg/dL in plasma. In contrast, in the oxidized lipid feeding trials, oxycholesterols varied between 13 and 75 μg/100 g in meat, 30–58 μg/100 g in liver and 66–209 μg/dL in plasma. Meat from chickens fed with feeds containing high levels of TFAs or oxidized lipids may contribute to higher ingestion of cholesterol and oxycholesterols by humans. Chicken tissues Cholesterol COPs Feed fat Oxidized lipids fatty acids Tres, Alba aut Codony, Rafael aut Dutta, Paresh C. aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 87(2009), 2 vom: 20. Okt., Seite 173-184 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:87 year:2009 number:2 day:20 month:10 pages:173-184 https://doi.org/10.1007/s11746-009-1480-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 87 2009 2 20 10 173-184 |
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10.1007/s11746-009-1480-6 doi (DE-627)OLC2068152541 (DE-He213)s11746-009-1480-6-p DE-627 ger DE-627 rakwb eng 660 VZ Ubhayasekera, Sarojini J. K. A. verfasserin aut Effect of Feed Fat By-Products with Trans Fatty Acids and Heated Oil on Cholesterol and Oxycholesterols in Chicken 2009 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2009 Abstract Chicken is the most widely consumed meat all over the world due to chickens being easy to rear, their fast growth rate and the meat having good nutritional characteristics. The main objective of this paper was to study the effects of dietary fatty by-products in low, medium and high levels of oxidized lipids and trans fatty acids (TFAs) on the contents of cholesterol and oxycholesterols in meat, liver, and plasma of chickens. A palm fatty acid distillate, before and after hydrogenation, and a sunflower–olive oil blend (70/30, v/v) before and after use in a commercial frying process were used in feeding trials after adding 6% of the fats to the feeds. Highly oxidized lipid and TFA feeds significantly increased the contents of cholesterol and oxycholesterols in all tissues of chicken (0.01 < p ≤ 0.05). The contents of oxycholesterols in chicken meat, liver and plasma obtained from TFA feeding trials varied between 17 and 48 μg/100 g in meat, 19–42 μg/100 g in liver and 105–126 μg/dL in plasma. In contrast, in the oxidized lipid feeding trials, oxycholesterols varied between 13 and 75 μg/100 g in meat, 30–58 μg/100 g in liver and 66–209 μg/dL in plasma. Meat from chickens fed with feeds containing high levels of TFAs or oxidized lipids may contribute to higher ingestion of cholesterol and oxycholesterols by humans. Chicken tissues Cholesterol COPs Feed fat Oxidized lipids fatty acids Tres, Alba aut Codony, Rafael aut Dutta, Paresh C. aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 87(2009), 2 vom: 20. Okt., Seite 173-184 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:87 year:2009 number:2 day:20 month:10 pages:173-184 https://doi.org/10.1007/s11746-009-1480-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 87 2009 2 20 10 173-184 |
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10.1007/s11746-009-1480-6 doi (DE-627)OLC2068152541 (DE-He213)s11746-009-1480-6-p DE-627 ger DE-627 rakwb eng 660 VZ Ubhayasekera, Sarojini J. K. A. verfasserin aut Effect of Feed Fat By-Products with Trans Fatty Acids and Heated Oil on Cholesterol and Oxycholesterols in Chicken 2009 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2009 Abstract Chicken is the most widely consumed meat all over the world due to chickens being easy to rear, their fast growth rate and the meat having good nutritional characteristics. The main objective of this paper was to study the effects of dietary fatty by-products in low, medium and high levels of oxidized lipids and trans fatty acids (TFAs) on the contents of cholesterol and oxycholesterols in meat, liver, and plasma of chickens. A palm fatty acid distillate, before and after hydrogenation, and a sunflower–olive oil blend (70/30, v/v) before and after use in a commercial frying process were used in feeding trials after adding 6% of the fats to the feeds. Highly oxidized lipid and TFA feeds significantly increased the contents of cholesterol and oxycholesterols in all tissues of chicken (0.01 < p ≤ 0.05). The contents of oxycholesterols in chicken meat, liver and plasma obtained from TFA feeding trials varied between 17 and 48 μg/100 g in meat, 19–42 μg/100 g in liver and 105–126 μg/dL in plasma. In contrast, in the oxidized lipid feeding trials, oxycholesterols varied between 13 and 75 μg/100 g in meat, 30–58 μg/100 g in liver and 66–209 μg/dL in plasma. Meat from chickens fed with feeds containing high levels of TFAs or oxidized lipids may contribute to higher ingestion of cholesterol and oxycholesterols by humans. Chicken tissues Cholesterol COPs Feed fat Oxidized lipids fatty acids Tres, Alba aut Codony, Rafael aut Dutta, Paresh C. aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 87(2009), 2 vom: 20. Okt., Seite 173-184 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:87 year:2009 number:2 day:20 month:10 pages:173-184 https://doi.org/10.1007/s11746-009-1480-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 87 2009 2 20 10 173-184 |
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10.1007/s11746-009-1480-6 doi (DE-627)OLC2068152541 (DE-He213)s11746-009-1480-6-p DE-627 ger DE-627 rakwb eng 660 VZ Ubhayasekera, Sarojini J. K. A. verfasserin aut Effect of Feed Fat By-Products with Trans Fatty Acids and Heated Oil on Cholesterol and Oxycholesterols in Chicken 2009 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2009 Abstract Chicken is the most widely consumed meat all over the world due to chickens being easy to rear, their fast growth rate and the meat having good nutritional characteristics. The main objective of this paper was to study the effects of dietary fatty by-products in low, medium and high levels of oxidized lipids and trans fatty acids (TFAs) on the contents of cholesterol and oxycholesterols in meat, liver, and plasma of chickens. A palm fatty acid distillate, before and after hydrogenation, and a sunflower–olive oil blend (70/30, v/v) before and after use in a commercial frying process were used in feeding trials after adding 6% of the fats to the feeds. Highly oxidized lipid and TFA feeds significantly increased the contents of cholesterol and oxycholesterols in all tissues of chicken (0.01 < p ≤ 0.05). The contents of oxycholesterols in chicken meat, liver and plasma obtained from TFA feeding trials varied between 17 and 48 μg/100 g in meat, 19–42 μg/100 g in liver and 105–126 μg/dL in plasma. In contrast, in the oxidized lipid feeding trials, oxycholesterols varied between 13 and 75 μg/100 g in meat, 30–58 μg/100 g in liver and 66–209 μg/dL in plasma. Meat from chickens fed with feeds containing high levels of TFAs or oxidized lipids may contribute to higher ingestion of cholesterol and oxycholesterols by humans. Chicken tissues Cholesterol COPs Feed fat Oxidized lipids fatty acids Tres, Alba aut Codony, Rafael aut Dutta, Paresh C. aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 87(2009), 2 vom: 20. Okt., Seite 173-184 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:87 year:2009 number:2 day:20 month:10 pages:173-184 https://doi.org/10.1007/s11746-009-1480-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 87 2009 2 20 10 173-184 |
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10.1007/s11746-009-1480-6 doi (DE-627)OLC2068152541 (DE-He213)s11746-009-1480-6-p DE-627 ger DE-627 rakwb eng 660 VZ Ubhayasekera, Sarojini J. K. A. verfasserin aut Effect of Feed Fat By-Products with Trans Fatty Acids and Heated Oil on Cholesterol and Oxycholesterols in Chicken 2009 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2009 Abstract Chicken is the most widely consumed meat all over the world due to chickens being easy to rear, their fast growth rate and the meat having good nutritional characteristics. The main objective of this paper was to study the effects of dietary fatty by-products in low, medium and high levels of oxidized lipids and trans fatty acids (TFAs) on the contents of cholesterol and oxycholesterols in meat, liver, and plasma of chickens. A palm fatty acid distillate, before and after hydrogenation, and a sunflower–olive oil blend (70/30, v/v) before and after use in a commercial frying process were used in feeding trials after adding 6% of the fats to the feeds. Highly oxidized lipid and TFA feeds significantly increased the contents of cholesterol and oxycholesterols in all tissues of chicken (0.01 < p ≤ 0.05). The contents of oxycholesterols in chicken meat, liver and plasma obtained from TFA feeding trials varied between 17 and 48 μg/100 g in meat, 19–42 μg/100 g in liver and 105–126 μg/dL in plasma. In contrast, in the oxidized lipid feeding trials, oxycholesterols varied between 13 and 75 μg/100 g in meat, 30–58 μg/100 g in liver and 66–209 μg/dL in plasma. Meat from chickens fed with feeds containing high levels of TFAs or oxidized lipids may contribute to higher ingestion of cholesterol and oxycholesterols by humans. Chicken tissues Cholesterol COPs Feed fat Oxidized lipids fatty acids Tres, Alba aut Codony, Rafael aut Dutta, Paresh C. aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 87(2009), 2 vom: 20. Okt., Seite 173-184 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:87 year:2009 number:2 day:20 month:10 pages:173-184 https://doi.org/10.1007/s11746-009-1480-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 87 2009 2 20 10 173-184 |
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Ubhayasekera, Sarojini J. K. A. ddc 660 misc Chicken tissues misc Cholesterol misc COPs misc Feed fat misc Oxidized lipids misc fatty acids Effect of Feed Fat By-Products with Trans Fatty Acids and Heated Oil on Cholesterol and Oxycholesterols in Chicken |
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Effect of Feed Fat By-Products with Trans Fatty Acids and Heated Oil on Cholesterol and Oxycholesterols in Chicken |
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Effect of Feed Fat By-Products with Trans Fatty Acids and Heated Oil on Cholesterol and Oxycholesterols in Chicken |
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effect of feed fat by-products with trans fatty acids and heated oil on cholesterol and oxycholesterols in chicken |
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Effect of Feed Fat By-Products with Trans Fatty Acids and Heated Oil on Cholesterol and Oxycholesterols in Chicken |
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Abstract Chicken is the most widely consumed meat all over the world due to chickens being easy to rear, their fast growth rate and the meat having good nutritional characteristics. The main objective of this paper was to study the effects of dietary fatty by-products in low, medium and high levels of oxidized lipids and trans fatty acids (TFAs) on the contents of cholesterol and oxycholesterols in meat, liver, and plasma of chickens. A palm fatty acid distillate, before and after hydrogenation, and a sunflower–olive oil blend (70/30, v/v) before and after use in a commercial frying process were used in feeding trials after adding 6% of the fats to the feeds. Highly oxidized lipid and TFA feeds significantly increased the contents of cholesterol and oxycholesterols in all tissues of chicken (0.01 < p ≤ 0.05). The contents of oxycholesterols in chicken meat, liver and plasma obtained from TFA feeding trials varied between 17 and 48 μg/100 g in meat, 19–42 μg/100 g in liver and 105–126 μg/dL in plasma. In contrast, in the oxidized lipid feeding trials, oxycholesterols varied between 13 and 75 μg/100 g in meat, 30–58 μg/100 g in liver and 66–209 μg/dL in plasma. Meat from chickens fed with feeds containing high levels of TFAs or oxidized lipids may contribute to higher ingestion of cholesterol and oxycholesterols by humans. © AOCS 2009 |
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Abstract Chicken is the most widely consumed meat all over the world due to chickens being easy to rear, their fast growth rate and the meat having good nutritional characteristics. The main objective of this paper was to study the effects of dietary fatty by-products in low, medium and high levels of oxidized lipids and trans fatty acids (TFAs) on the contents of cholesterol and oxycholesterols in meat, liver, and plasma of chickens. A palm fatty acid distillate, before and after hydrogenation, and a sunflower–olive oil blend (70/30, v/v) before and after use in a commercial frying process were used in feeding trials after adding 6% of the fats to the feeds. Highly oxidized lipid and TFA feeds significantly increased the contents of cholesterol and oxycholesterols in all tissues of chicken (0.01 < p ≤ 0.05). The contents of oxycholesterols in chicken meat, liver and plasma obtained from TFA feeding trials varied between 17 and 48 μg/100 g in meat, 19–42 μg/100 g in liver and 105–126 μg/dL in plasma. In contrast, in the oxidized lipid feeding trials, oxycholesterols varied between 13 and 75 μg/100 g in meat, 30–58 μg/100 g in liver and 66–209 μg/dL in plasma. Meat from chickens fed with feeds containing high levels of TFAs or oxidized lipids may contribute to higher ingestion of cholesterol and oxycholesterols by humans. © AOCS 2009 |
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Abstract Chicken is the most widely consumed meat all over the world due to chickens being easy to rear, their fast growth rate and the meat having good nutritional characteristics. The main objective of this paper was to study the effects of dietary fatty by-products in low, medium and high levels of oxidized lipids and trans fatty acids (TFAs) on the contents of cholesterol and oxycholesterols in meat, liver, and plasma of chickens. A palm fatty acid distillate, before and after hydrogenation, and a sunflower–olive oil blend (70/30, v/v) before and after use in a commercial frying process were used in feeding trials after adding 6% of the fats to the feeds. Highly oxidized lipid and TFA feeds significantly increased the contents of cholesterol and oxycholesterols in all tissues of chicken (0.01 < p ≤ 0.05). The contents of oxycholesterols in chicken meat, liver and plasma obtained from TFA feeding trials varied between 17 and 48 μg/100 g in meat, 19–42 μg/100 g in liver and 105–126 μg/dL in plasma. In contrast, in the oxidized lipid feeding trials, oxycholesterols varied between 13 and 75 μg/100 g in meat, 30–58 μg/100 g in liver and 66–209 μg/dL in plasma. Meat from chickens fed with feeds containing high levels of TFAs or oxidized lipids may contribute to higher ingestion of cholesterol and oxycholesterols by humans. © AOCS 2009 |
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