Influence of dietary sources of fat on lipid synthesis in mink (Mustela vison) mammary tissue |
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| Institution: | 1. Dept. of Physiology, Institute of Medical Biology, Odense University, Odense, Denmark;3. Fur Research Farm ‘''West’, Tvis, DK-7500 Holstebro, Denmark;4. Institute of Biochemistry, Odense University, Odense, Denmark;1. Dairy Science and Technology Group of Food Quality and Design (FQD), Wageningen University and Research, PO Box 17, 6700 AA Wageningen, the Netherlands;2. Wageningen Livestock Research, PO Box 338, 6700 AH, Wageningen, the Netherlands;3. Faculty of Engineering, Universidad de La Sabana, Km 7 Vía Autopista Norte, Bogotá, Colombia;1. College of Animal Science, Xinjiang Agriculture University, Urumchi 830,091, P. R. China;2. Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100,193, P. R. China;3. Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan 250,100, P. R. China;4. Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100,193, P. R. China;1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;2. Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium;3. School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750000, China |
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| Abstract: | - 1.1. The fatty acid composition of the triglyceride fraction of mink milk sampled during mid-lactation (day 28 post partum) from two nursing mink was compared to that of plasma samples and to the fatty acid composition of the feed rations used.
- 2.2. Chemical analysis of the triglyceride composition of mink milk demonstrated only minute concentrations of fatty acids with a chain length below C14.
- 3.3. The saturated C16:0- and C18:0-unit fatty acids in mink milk made up for 24–40% of the total amount of fatty acids extracted, the remainder being represented by mono and polyunsaturated long-chain (C16-C24) fatty acids.
- 4.4. Preliminary in vitro experiments proved the incorporation of14C-labelled glucose, acetate or palmitate into triacylglycerols in cultures of mink mammary tissue to be linear for at least 2 hr.
- 5.5. The in vitro capacity for de novo fatty acid synthesis in mink mammary tissue using 14C-labelled glucose or acetate was low, i.e. ranging from 0.096–0.109 nmol/g (fresh tissue)/min, and amounted to only about 5% of that obtained in the case of 14C]palmitic acid incubation.
- 6.6. Following 14C-labeIled acetic or palmitic acid incubation of mink mammary tissue neither desaturation nor chain elongation was observed.
- 7.7. In response to long-term feeding on rations with two different sources of animal fat (F = fish oil or L = lard) the influence of compositional changes in dietary neutral lipids on the fatty acid composition of the lipids of mink milk is discussed.
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