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ORIGINAL PAPER
 
CC-BY 4.0
 
 

The response of rats to long-term feeding with diets containing oxidized fat. 2. Biochemical indicators in the serum, liver, and bone mineralization

J. Juśkiewcz 1,  
Z. Zduńczyk 1,  
B. Krefft 1,  
 
1
Institute of Animal Reproduction and Food Research, Division of Food Science, Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland
2
Faculty of Veterinary Medicine, Warmian and Mazurian University in Olsztyn, Oczapowskiego 13, 10-957 Olsztyn, Poland
J. Anim. Feed Sci. 2000;9(1):147–155
Publish date: 2000-01-13
KEYWORDS
ABSTRACT
Selected biochemical indicators in blood and liver and indicators of femur mineralization were determined in rats fed for eight weeks on diets containing 10% fat with a peroxide value below 5, 40, 80, 120, 160, or 200 meq O2/kg. The average body weight of the rats was 259.9±10.5 g, the experimental groups contained 12 animals. Fat with a high peroxide value (160 and 200 meq O2/kg) significantly increased the concentration of malondialdehyde in the serum and slightly in the liver. The most sensitive indicators of the reaction of rats to oxidation of dietary fat were the activity of glutathione peroxidase in erythrocytes, which increased with the rising degree of dietary fat oxidation, i.e. at 40 meq O2/kg, the activity of serum aspartate aminotransferase and the vitamin A content in the liver, which fell at a peroxide value of 80 meq O2/kg. A less sensitive indicator was erythrocyte peroxide dismutase activity, which did not increase until fat with a peroxide value of 160 meq O2/kg was fed. The degree of fat oxidation did not significantly affect the activity of serum alanine aminotransferase, liver enzymes (aspartate aminotransferase, alanine aminotransferase, acid phosphatase, and lactate dehydrogenase), serum and liver triglycerides levels, total cholesterol and HDL cholesterol, or femur mineralization indicators.
 
CITATIONS (2):
1. The effects of moderately oxidised dietary oil with or without vitamin E supplementation on performance, nutrient digestibility, some blood traits, lipid peroxidation and antioxidant defence of male broilers
Zümrüt Açıkgöz, Hakan Bayraktar, Özge Altan, Serpil Tanriverdi Akhisaroglu, Figen Kırkpınar, Zekiye Altun
Journal of the Science of Food and Agriculture
2. Influence of thermally oxidized vegetable oils and animal fats on intestinal barrier function and immune variables in young pigs1
P. Liu, B. J. Kerr, T. E. Weber, C. Chen, L. J. Johnston, G. C. Shurson
Journal of Animal Science
ISSN:1230-1388