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Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content

Published online by Cambridge University Press:  02 June 2010

A. Tres ,
R. Bou ,
R. Codony  and
F. Guardiola
A. Tres
Affiliation:
Faculty of Pharmacy, Nutrition and Food Science Department, XaRTA, INSA, University of Barcelona, Av. Joan XIII s/n, 08028 Barcelona, Spain
R. Bou
Affiliation:
Faculty of Pharmacy, Nutrition and Food Science Department, XaRTA, INSA, University of Barcelona, Av. Joan XIII s/n, 08028 Barcelona, Spain
R. Codony
Affiliation:
Faculty of Pharmacy, Nutrition and Food Science Department, XaRTA, INSA, University of Barcelona, Av. Joan XIII s/n, 08028 Barcelona, Spain
F. Guardiola*
Affiliation:
Faculty of Pharmacy, Nutrition and Food Science Department, XaRTA, INSA, University of Barcelona, Av. Joan XIII s/n, 08028 Barcelona, Spain
*
†E-mail: fguardiola@ub.edu
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Abstract

The effects of the addition of heated oils to feeds (3%, w/w) and the dietary supplementation with α-tocopheryl acetate (TA; 100 mg/kg) and Zn (200 mg/kg) on rabbit tissue fatty acid (FA) composition and on the Zn, Cu, Fe and Se content in meat were assessed. Heating unrefined sunflower oil (SO) at 55°C for 245 h increased its content in primary oxidation products and reduced its α-tocopherol content. However, this did not significantly affect tissue FA composition. Heating SO at 140°C for 31 h increased its content in secondary oxidation products and in some FA isomers as c9,t11-CLA and di-trans CLA. This led to increases in di-trans CLA in liver and in t9,c12-18:2 in meat. The c9,t11-CLA was the most incorporated CLA isomer in tissues. The dietary supplementation with α-TA did not affect the FA composition of plasma, liver or meat. The cooking of vacuum-packed rabbit meat at 78°C for 5 min reduced significantly but slightly its polyunsaturated FA content. The dietary supplementation with Zn did not modify the content of Zn, Fe or Se in meat, but it reduced its Cu content. On the other hand, it increased the content of some FAs in meat when SO heated at 140°C for 31 h was added to feeds.

Keywords

heated oilsfatty acid compositionplasmalivermeat
Type
Full Paper
Information
animal , Volume 4 , Issue 11 , November 2010 , pp. 1929 - 1939
Copyright
Copyright © The Animal Consortium 2010

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