Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of the Feeds Mixed with Various Level of Lard , Perilla Oil and Evening Primrose Oil on Fatty Acid Compositions of Liver and Brain Tissue in Rats

돈지, 들깨유 및 달맞이꽃 종자유의 혼합급이가 흰쥐의 간장 및 뇌조직의 지방산 조성에 미치는 영향

  • 김성희 (경상대학교 식품영양학과) ;
  • 김한수 (경상대학교 식품영양학과) ;
  • 김군자 (밀양산업대학교 식품과학과) ;
  • 최운정 (서강전문대학 시품영양과) ;
  • 김소영 (경상대학교 식품영양학과) ;
  • 정승용 (경상대학교 식품영양학과)
  • Published : 1994.08.01
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Abstract

In order to observe the effects of the fees mixed with the lard and two vegetable seed oils on the fatty acid compositions of liver and brain tissue, the oils mixed with 2.5% lard and various levels of perilla oil and evening primrose oil were administered to the male rats of the Sprague-Dawley for 4 weeks . In the fatty acid composition of liver lipid, saturated fatty acid (SFA) contents were rich in the phopholiipide and cholesteryl ester fraction. Monounsaturated fatty acid (MUFA) contents were rich in the triglyceride fraction and polyunsaturated fatty acid (PUFA) contents were rich in the phospholipid fraction. In the fatty acid composition of liver lipid fractions, according as the contents of mixed perilla oil decreased and the contents of mixed evening primrose oil increased , n -3 PUFA contents tended to decrease and n-6 PUFA contents tended to increase. Fatty acid composition of liver lipid fractions were influenced from the fatty acid composition of the test lipids. In the fatty acid composition of brain phospholipd, PUFA contents (40%) were rich and according as the contents of mixed evening primrose oil increased, the ratio on n-3/n-6 PUFA and eicosapentaenoid acid (EPA) /arachidonic acid (AA) tended to slightly decrease.

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References

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