Modification of fatty acids composition of lambs’ fat by supplementing their diet with isomerised grapeseed oil
Journal Title: Animal Science Papers and Reports - Year 2013, Vol 31, Issue 2
Abstract
The alkaline isomerisation of grapeseed oil changed the position of double bonds in the chains of unsaturated fatty acids (positional) and altered the arrangement of radicals in relation to the double bond axis (geometric). Most of saturated fatty acids were removed as a result of crystallization with urea. These two processes produced oil preparation in the form of isomerised grapeseed oil (IGO) containing conjugated dienes of linoleic acid in amounts of 38.3% (cis-9,trans-11), 35.6% (trans- 10,cis-12) and 3.7% (cis-11,trans-13) of FFA. The supplementation of lambs’ diet with IGO had favourable effects on the fatty acid content of lambs’ adipose tissue causing an increase in biologically active components with health-promoting effects such as c9,t11 (from 59 to 75 percentage points) and t10,c12 isomers of linoleic acid (from 67 to 129 percentage points) and vaccenic acid (from 78 to 173 percentage points), and a decrease in saturated fatty acids and the atherogenic index.
Authors and Affiliations
Robert Bodkowski, Bożena Patkowska-Sokoła
Keywords
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