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  1. Blending of palm oil, palm stearin and palm kernel oil in the preparation of table and pastry margarine
    Norlida HM, Md Ali AR, Muhadhir I
    Int J Food Sci Nutr, 1996 Jan;47(1):71-4.
    PMID: 8616676
    Palm oil (PO ; iodin value = 52), palm stearin (POs1; i.v. = 32 and POs2; i.v. = 40) and palm kernel oil (PKO; i.v. = 17) were blended in ternary systems. The blends were then studied for their physical properties such as melting point (m.p.), solid fat content (SFC), and cooling curve. Results showed that palm stearin increased the blends melting point while palm kernel oil reduced it. To produce table margarine with melting point (m.p.) below 40 degrees C, the POs1 should be added at level of < or = 16%, while POs2 at level of < or = 20%. At 10 degrees C, eutectic interaction occur between PO and PKO which reach their maximum at about 60:40 blending ratio. Within the eutectic region, to maintain the SFC at 10 degrees C to be < or = 50%, POs1 may be added at level of < or = 7%, while POs2 at level of < or = 12%. The addition of palm stearin increased the blends solidification Tmin and Tmax values, while PKO reduced them. Blends which contained high amount of palm stearin showed melting point and cooling curves quite similar to that of pastry margarine.
    Matched MeSH terms: Dietary Fats, Unsaturated/analysis*
  2. Effects of dietary palm oil on broiler chicken productive performance and carcass characteristics: a comprehensive review
    Saminathan M, Mohamed WNW, Noh 'M, Ibrahim NA, Fuat MA, Ramiah SK
    Trop Anim Health Prod, 2022 Jan 17;54(1):64.
    PMID: 35038035 DOI: 10.1007/s11250-022-03046-5
    Palm oil is a natural energy source ingredient in poultry diets that offers a broad range of beneficial effects on the performance of broiler chickens. This review was conducted to highlight the impact of palm oil as a feed ingredient on growth performance and carcass quality, as well as the biochemical, antioxidant activity and tissue fatty acids (FA) composition of broiler chickens. Palm oil inclusion in broiler chickens' rations contributes significantly to the high metabolisable energy (ME) of feed formulation, increases feed palatability and decreases digesta passage rate in the intestine. The reviewed literature indicated that dietary palm oil has a beneficial effect on broiler chickens' overall growth performance traits. The addition of palm oil can also improve the heat tolerance of chickens reared in high ambient temperature conditions. Regardless of breed and breeding conditions, palm oil exhibits good oxidative stability in broiler chickens due to the presence of prevalent phytonutrient elements in this oil. The inclusion of palm oil increased palmitic (C16:0) and oleic (C18:1) acids in tissue deposits, which improves meat stability and quality. Moreover, molecular studies have revealed that higher mRNA expression of several lipid-related hepatic genes in broiler chickens fed palm oil. Nonetheless, dietary palm oil can influence FA deposition in tissues, modulate lipoprotein and triglycerides (TG) levels, and cytokine contents in the blood serum of broiler chickens.
    Matched MeSH terms: Dietary Fats, Unsaturated*
  3. Effect of dietary palm oil and its fractions on rat plasma and high density lipoprotein lipids
    Sundram K, Khor HT, Ong AS
    Lipids, 1990 Apr;25(4):187-93.
    PMID: 2345491
    Male Sprague Dawley rats were fed semipurified diets containing 20% fat for 15 weeks. The dietary fats were corn oil, soybean oil, palm oil, palm olein and palm stearin. No differences in the body and organ weights of rats fed the various diets were evident. Plasma cholesterol levels of rats fed soybean oil were significantly lower than those of rats fed corn oil, palm oil, palm olein or palm stearin. Significant differences between the plasma cholesterol content of rats fed corn oil and rats fed the three palm oils were not evident. HDL cholesterol was raised in rats fed the three palm oil diets compared to the rats fed either corn oil or soybean oil. The cholesterol-phospholipid molar ratio of rat platelets was not influenced by the dietary fat type. The formation of 6-keto-PGF1 alpha was significantly enhanced in palm oil-fed rats compared to all other dietary treatments. Fatty acid compositional changes in the plasma cholesterol esters and plasma triglycerides were diet regulated with significant differences between rats fed the polyunsaturated corn and soybean oil compared to the three palm oils.
    Matched MeSH terms: Dietary Fats, Unsaturated/analysis; Dietary Fats, Unsaturated/pharmacology*
  4. Reprint of "heated vegetable oils and cardiovascular disease risk factors"
    Ng CY, Leong XF, Masbah N, Adam SK, Kamisah Y, Jaarin K
    Vascul Pharmacol, 2014 Jul;62(1):38-46.
    PMID: 24846858 DOI: 10.1016/j.vph.2014.05.003
    Cardiovascular disease (CVD) is one of the leading major causes of morbidity and mortality worldwide. It may result from the interactions between multiple genetic and environmental factors including sedentary lifestyle and dietary habits. The quality of dietary oils and fats has been widely recognised to be inextricably linked to the pathogenesis of CVD. Vegetable oil is one of the essential dietary components in daily food consumption. However, the benefits of vegetable oil can be deteriorated by repeated heating that leads to lipid oxidation. The practice of using repeatedly heated cooking oil is not uncommon as it will reduce the cost of food preparation. Thermal oxidation yields new functional groups which may be potentially hazardous to cardiovascular health. Prolonged consumption of the repeatedly heated oil has been shown to increase blood pressure and total cholesterol, cause vascular inflammation as well as vascular changes which predispose to atherosclerosis. The harmful effect of heated oils is attributed to products generated from lipid oxidation during heating process. In view of the potential hazard of oxidation products, therefore this review article will provide an insight and awareness to the general public on the consumption of repeatedly heated oils which is detrimental to health.
    Matched MeSH terms: Dietary Fats, Unsaturated/adverse effects*; Dietary Fats, Unsaturated/analysis
  5. Palm fruit chemistry and nutrition
    Sundram K, Sambanthamurthi R, Tan YA
    Asia Pac J Clin Nutr, 2003;12(3):355-62.
    PMID: 14506001
    The palm fruit (Elaies guineensis) yields palm oil, a palmitic-oleic rich semi solid fat and the fat-soluble minor components, vitamin E (tocopherols, tocotrienols), carotenoids and phytosterols. A recent innovation has led to the recovery and concentration of water-soluble antioxidants from palm oil milling waste, characterized by its high content of phenolic acids and flavonoids. These natural ingredients pose both challenges and opportunities for the food and nutraceutical industries. Palm oil's rich content of saturated and monounsaturated fatty acids has actually been turned into an asset in view of current dietary recommendations aimed at zero trans content in solid fats such as margarine, shortenings and frying fats. Using palm oil in combination with other oils and fats facilitates the development of a new generation of fat products that can be tailored to meet most current dietary recommendations. The wide range of natural palm oil fractions, differing in their physico-chemical characteristics, the most notable of which is the carotenoid-rich red palm oil further assists this. Palm vitamin E (30% tocopherols, 70% tocotrienols) has been extensively researched for its nutritional and health properties, including antioxidant activities, cholesterol lowering, anti-cancer effects and protection against atherosclerosis. These are attributed largely to its tocotrienol content. A relatively new output from the oil palm fruit is the water-soluble phenolic-flavonoid-rich antioxidant complex. This has potent antioxidant properties coupled with beneficial effects against skin, breast and other cancers. Enabled by its water solubility, this is currently being tested for use as nutraceuticals and in cosmetics with potential benefits against skin aging. A further challenge would be to package all these palm ingredients into a single functional food for better nutrition and health.
    Matched MeSH terms: Dietary Fats, Unsaturated/administration & dosage; Dietary Fats, Unsaturated/analysis
  6. Oxidative susceptibility of low density lipoprotein from rabbits fed atherogenic diets containing coconut, palm, or soybean oils
    Yap SC, Choo YM, Hew NF, Yap SF, Khor HT, Ong AS, et al.
    Lipids, 1995 Dec;30(12):1145-50.
    PMID: 8614305
    The oxidative susceptibilities of low density lipoproteins (LDL) isolated from rabbits fed high-fat atherogenic diets containing coconut, palm, or soybean oil were investigated. New Zealand white rabbits were fed atherogenic semisynthetic diets containing 0.5% cholesterol and either (i) 13% coconut oil and 2% corn oil (CNO), (ii) 15% refined, bleached, and deodorized palm olein (RBDPO), (iii) 15% crude palm olein (CPO), (iv) 15% soybean oil (SO), or (v) 15% refined, bleached, and deodorized palm olein without cholesterol supplementation [RBDPO(wc)], for a period of twelve weeks. Total fatty acid compositions of the plasma and LDL were found to be modulated (but not too drastically) by the nature of the dietary fats. Cholesterol supplementation significantly increased the plasma level of vitamin E and effectively altered the plasma composition of long-chain fatty acids in favor of increasing oleic acid. Oxidative susceptibilities of LDL samples were determined by Cu2(+)-catalyzed oxidation which provide the lag times and lag-phase slopes. The plasma LDL from all palm oil diets [RBDPO, CPO, and RBDPO(wc)] were shown to be equally resistant to the oxidation, and the LDL from SO-fed rabbits were most susceptible, followed by the LDL from the CNO-fed rabbits. These results reflect a relationship between the oxidative susceptibility of LDL due to a combination of the levels of polyunsaturated fatty acids and vitamin E.
    Matched MeSH terms: Dietary Fats, Unsaturated/administration & dosage; Dietary Fats, Unsaturated/pharmacology*
  7. Effect of dietary palm oils on mammary carcinogenesis in female rats induced by 7,12-dimethylbenz(a)anthracene
    Sundram K, Khor HT, Ong AS, Pathmanathan R
    Cancer Res, 1989 Mar 15;49(6):1447-51.
    PMID: 2493981
    Female Sprague-Dawley rats, 50 days of age, were treated with a single dose of 5 mg of 7,12-dimethylbenz(a)anthracene intragastrically. 3 days after carcinogen treatment, the rats were put on semisynthetic diets containing 20% by weight of corn oil (CO), soybean oil (SBO), crude palm oil (CPO), refined, bleached, deodorized palm oil (RBD PO) and metabisulfite-treated palm oil (MCPO) for 5 months. During the course of experiments, rats fed on different dietary fats had similar rate of growth. Rats fed 20% CO or SBO diet have higher tumor incidence than rats fed on palm oil (PO) diets; however differences of mean tumor latency periods among the groups were not statistically significant. At autopsy, rats fed on high CO or SBO diets had significantly more tumors than rats fed on the three PO diets. Our results showed that high PO diets did not promote chemically induced mammary tumorigenesis in female rats when compared to high CO or SBO diets. CO and SBO differ greatly from the palm oils in their contents of tocopherols, tocotrienols, and carotenes. But further experiments would be required to determine whether the observed differences in tumor incidence and tumor numbers were due to the differences in these minor components or due to the unique triglyceride structure of the palm oils. Analysis of the fatty acid profiles of plasma total lipids of tumor-bearing rats and of the tumor total lipids showed that, with the exception of arachidonic acid, the fatty acid profiles reflect the nature of the dietary fats. At autopsy, there were no differences in the plasma total cholesterol contents among rats fed on different dietary fats, but rats fed on palm oil diets had a significantly higher plasma triglyceride level than that of rats fed CO or SBO diets. As for the tumor lipids, there were no significant differences in the triglyceride, diglyceride, and phospholipid levels when the CO or SBO groups were compared to the palm oil groups.
    Matched MeSH terms: Dietary Fats, Unsaturated/administration & dosage*; Dietary Fats, Unsaturated/analysis
  8. Fulltext Intake of Palm Olein and Lipid Status in Healthy Adults: A Meta-Analysis
    Voon PT, Lee ST, Ng TKW, Ng YT, Yong XS, Lee VKM, et al.
    Adv Nutr, 2019 Jul 01;10(4):647-659.
    PMID: 31095284 DOI: 10.1093/advances/nmy122
    It is not clear whether a saturated fatty acid-rich palm olein diet has any significant adverse effect on established surrogate lipid markers of cardiovascular disease (CVD) risk. We reviewed the effect of palm olein with other oils on serum lipid in healthy adults. We searched in MEDLINE and CENTRAL: Central Register of Controlled Trials from 1975 to January 2018 for randomized controlled trials of ≥2 wk intervention that compared the effects of palm olein (the liquid fraction of palm oil) with other oils such as coconut oil, lard, canola oil, high-oleic sunflower oil, olive oil, peanut oil, and soybean oil on changes in serum lipids. Nine studies were eligible and were included, with a total of 533 and 542 subjects on palm olein and other dietary oil diets, respectively. We extracted and compared all the data for serum lipids, such as total cholesterol (TC), LDL cholesterol, HDL cholesterol, triglyceride, and TC/HDL cholesterol ratio. When comparing palm olein with other dietary oils, the overall weighted mean differences for TC, LDL cholesterol, HDL cholesterol, triglycerides, and the TC/HDL cholesterol ratio were -0.10 (95% CI: -0.30, 0.10; P = 0.34), -0.06 (95% CI: -0.29,0.16; P = 0.59), 0.02 (95% CI: -0.01, 0.04; P = 0.20), 0.01 (95% CI: -0.05, 0.06; P = 0.85), and -0.15 (95% CI: -0.43, 0.14; P = 0.32), respectively. Overall, there are no significant differences in the effects of palm olein intake on lipoprotein biomarkers (P > 0.05) compared with other dietary oils. However, dietary palm olein was found to have effects comparable to those of other unsaturated dietary oils (monounsaturated fatty acid- and polyunsaturated fatty acid-rich oils) but differed from that of saturated fatty acid-rich oils with respect to the serum lipid profile in healthy adults.
    Matched MeSH terms: Dietary Fats, Unsaturated/administration & dosage; Dietary Fats, Unsaturated/pharmacology
  9. Fulltext Effect of different levels of dietary cottonseed oil on broiler chicks production
    Mohammed, Mohammed Omar Abdalqadir, Arabi, Sami Ahmed Mohammed, Mirghani, Mohamed E. S.
    Biological and Natural Resources Engineering Journal, 2018;1(1):58-74.
    MyJurnal
    This study was conducted to evaluate the effect of dietary cottonseed oil (CSO) at
    different levels on broiler chickens. Dietary CSO was tested for energy supplementation values in
    poultry at levels 0, 3, 6 and 9% utilizing isonitrogenous (22.5% CP), semi-isocaloric (3100 Kcal/kg)
    rations and run in the experiment. Ninety-six seven-day old unsexed Ross-308 broiler chicks with
    an initial weight of 72.9 g were used for each experiment in a completely randomized design
    (4x4x6). Chicks were fed for 42 days. Supplementation with the oils improved performance
    (p>0.05) but CSO gave significant (p
    Matched MeSH terms: Dietary Fats, Unsaturated
  10. Improving the quality of Lemuru (Sardinella lemuru) oil using magnesol XL filter aid
    Suseno, S.H., Tajul, A.Y
    International Food Research Journal, 2011;18(1):255-264.
    MyJurnal
    This study was aimed at improving the quality of fish oil. A synthetic filter aid (Magnesol XL) was used at various concentration (1, 3 and 5%) and time levels (5, 10, 15 and 20 minutes) to adsorb the polar compound products of the oil. Some physical and chemical properties (viscosity, colour, density, acid value, peroxide value and free fatty acid) of the treated oil were determined. Results indicate that Magnesol XL at 1 and 3% levels significantly reduced the acid value, peroxide value and free fatty acid contents of the treated oil.
    Treatment of the fish oil with Magnesol XL at 1 and 3% levels was also better than treatment with 5% Magnesol XL on improving the fish oil quality. The fatty acid profile for Σ n3 at untreated and treatment adsorbent showed significant at 0.05 level but not significant at Magnesol XL adsorbent concentration 1-5%.
    Matched MeSH terms: Dietary Fats, Unsaturated
  11. Fulltext Study on the spectrophotometric detection of free fatty acids in palm oil utilizing enzymatic reactions
    Azeman NH, Yusof NA, Abdullah J, Yunus R, Hamidon MN, Hajian R
    Molecules, 2015;20(7):12328-40.
    PMID: 26198220 DOI: 10.3390/molecules200712328
    In this paper, a comprehensive study has been made on the detection of free fatty acids (FFAs) in palm oil via an optical technique based on enzymatic aminolysis reactions. FFAs in crude palm oil (CPO) were converted into fatty hydroxamic acids (FHAs) in a biphasic lipid/aqueous medium in the presence of immobilized lipase. The colored compound formed after complexation between FHA and vanadium (V) ion solution was proportional to the FFA content in the CPO samples and was analyzed using a spectrophotometric method. In order to develop a rapid detection system, the parameters involved in the aminolysis process were studied. The utilization of immobilized lipase as catalyst during the aminolysis process offers simplicity in the product isolation and the possibility of conducting the process under extreme reaction conditions. A good agreement was found between the developed method using immobilized Thermomyces lanuginose lipase as catalyst for the aminolysis process and the Malaysian Palm Oil Board (MPOB) standard titration method (R2 = 0.9453).
    Matched MeSH terms: Dietary Fats, Unsaturated/analysis
  12. Liquid chromatographic detection of Dowtherm A contamination in oleochemicals and edible oils
    Moh FM, Tang TS
    J AOAC Int, 1999 8 13;82(4):893-6.
    PMID: 10444829
    A rapid and direct liquid chromatographic (LC) technique is described for the determination of a eutectic mixture of diphenyl oxide and biphenyl such as Dowtherm A thermal heating fluid (THF) in oleochemicals and palm olein. Analysis is performed with an RP-18 column with fluorescence detection (excitation at 247 nm and emission at 310 nm). The isocratic mobile phase (1.0 mL/min) consists of methanol and water (90 + 10, v/v). A linear calibration model (correlation coefficient = 0.9999) was developed directly from used Dowtherm A THF with the biphenyl peak (4.70 min) as a marker. Average recoveries from spiked glycerin, fatty alcohol mixture, methyl ester mixture, fatty acids, and palm olein were 90.9-108.7%, with a detection limit of 0.1 microgram/mL. The technique requires no prior sample cleanup nor extraction steps and is good for quality assurance purposes.
    Matched MeSH terms: Dietary Fats, Unsaturated/analysis*
  13. Effect of co-fractionation technique in the preparation of palm oil and sal fat based cocoa butter equivalent
    Md Ali AR
    Int J Food Sci Nutr, 1996 Jan;47(1):15-22.
    PMID: 8616668
    Two types of palm oil and sal fat based cocoa butter equivalents, namely fCBE (produced by using co-fractionation method) and mCBE (produced by using conventional method) were prepared. Results showed that the fCBE had triglyceride composition and solidification characteristics closer to the Malaysian cocoa butter than the mCBE produced at the same yield percentage. Increasing acetone washing time had little effect on the fCBE if compared to the effect of increasing palm olein to sal fat blend ratio. Co-fractionation technique increase the compatibility between CBE component triglycerides. Thus, more palm oil can be incorporated in the preparation and the process can be carried out at not low temperature as compared to the conventional method.
    Matched MeSH terms: Dietary Fats, Unsaturated/analysis*
  14. Fulltext Role of PORIM in nutritional research
    Loke KH
    Med J Malaysia, 1992 Jun;47(2):90-2.
    PMID: 1494338
    Matched MeSH terms: Dietary Fats, Unsaturated*
  15. Interactive effects of dietary palm oil concentration and water temperature on lipid digestibility in rainbow trout, Oncorhynchus mykiss
    Ng WK, Campbell PJ, Dick JR, Bell JG
    Lipids, 2003 Oct;38(10):1031-8.
    PMID: 14669967
    An experiment was conducted to evaluate the interactive effects of dietary crude palm oil (CPO) concentration and water temperature on lipid and FA digestibility in rainbow trout. Four isolipidic diets with 0, 5, 10, or 20% (w/w) CPO, at the expense of fish oil, were formulated and fed to groups of trout maintained at water temperatures of 7, 10, or 15 degrees C. The apparent digestibility (AD) of the FA, measured using yttrium oxide as an inert marker, decreased with increasing chain length and increased with increasing unsaturation within each temperature regimen irrespective of CPO level fed to the fish. PUFA of the n-3 series were preferentially absorbed compared to n-6 PUFA in all diet and temperature treatments. Except for a few minor FA, a significant (P < 0.05) interaction between diet and temperature effects on FA digestibility was found. Increasing dietary levels of CPO lead to significant reductions in the AD of saturates and, to a lesser extent, also of the other FA. Lowering water temperature reduced total saturated FA digestibility in trout regardless of CPO level. Based on the lipid class composition of trout feces, this reduction in AD of saturates was due in part to the increasing resistance of dietary TAG to digestion. Increasing CPO level and decreasing water temperature significantly increased TAG content in trout fecal lipids, with saturates constituting more than 60% of the FA composition. Total monoene and PUFA digestibilities were not significantly affected by water temperature in fish fed up to 10% CPO in their diet. The potential impact of reduced lipid and FA digestibility in cold-water fish fed diets supplemented with high levels of CPO on fish growth performance requires further research.
    Matched MeSH terms: Dietary Fats, Unsaturated/pharmacology*
  16. Fulltext Adverse effects on insulin secretion of replacing saturated fat with refined carbohydrate but not with monounsaturated fat: A randomized controlled trial in centrally obese subjects
    Chang LF, Vethakkan SR, Nesaretnam K, Sanders TA, Teng KT
    J Clin Lipidol, 2016 09 17;10(6):1431-1441.e1.
    PMID: 27919361 DOI: 10.1016/j.jacl.2016.09.006
    BACKGROUND: Current dietary guidelines recommend the replacement of saturated fatty acids (SAFAs) with carbohydrates or monounsaturated fatty acids (MUFAs) based on evidence on lipid profile alone, the chronic effects of the mentioned replacements on insulin secretion and insulin sensitivity are however unclear.

    OBJECTIVE: To assess the chronic effects of the substitution of refined carbohydrate or MUFA for SAFA on insulin secretion and insulin sensitivity in centrally obese subjects.

    METHODS: Using a crossover design, randomized controlled trial in abdominally overweight men and women, we compared the effects of substitution of 7% energy as carbohydrate or MUFA for SAFA for a period of 6 weeks each. Fasting and postprandial blood samples in response to corresponding SAFA, carbohydrate, or MUFA-enriched meal-challenges were collected after 6 weeks on each diet treatment for the assessment of outcomes.

    RESULTS: As expected, postprandial nonesterified fatty acid suppression and elevation of C-peptide, insulin and glucose secretion were the greatest with high-carbohydrate (CARB) meal. Interestingly, CARB meal attenuated postprandial insulin secretion corrected for glucose response; however, the insulin sensitivity and disposition index were not affected. SAFA and MUFA had similar effects on all markers except for fasting glucose-dependent insulinotropic peptide concentrations, which increased after MUFA but not SAFA when compared with CARB.

    CONCLUSION: In conclusion, a 6-week lower-fat/higher-carbohydrate (increased by 7% refined carbohydrate) diet may have greater adverse effect on insulin secretion corrected for glucose compared with isocaloric higher-fat diets. In contrast, exchanging MUFA for SAFA at 7% energy had no appreciable adverse impact on insulin secretion.

    Matched MeSH terms: Dietary Fats, Unsaturated*
  17. Fulltext Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products
    Rohman A, Ghazali MAB, Windarsih A, Irnawati, Riyanto S, Yusof FM, et al.
    Molecules, 2020 Nov 23;25(22).
    PMID: 33238638 DOI: 10.3390/molecules25225485
    Currently, the authentication analysis of edible fats and oils is an emerging issue not only by producers but also by food industries, regulators, and consumers. The adulteration of high quality and expensive edible fats and oils as well as food products containing fats and oils with lower ones are typically motivated by economic reasons. Some analytical methods have been used for authentication analysis of food products, but some of them are complex in sampling preparation and involving sophisticated instruments. Therefore, simple and reliable methods are proposed and developed for these authentication purposes. This review highlighted the comprehensive reports on the application of infrared spectroscopy combined with chemometrics for authentication of fats and oils. New findings of this review included (1) FTIR spectroscopy combined with chemometrics, which has been used to authenticate fats and oils; (2) due to as fingerprint analytical tools, FTIR spectra have emerged as the most reported analytical techniques applied for authentication analysis of fats and oils; (3) the use of chemometrics as analytical data treatment is a must to extract the information from FTIR spectra to be understandable data. Next, the combination of FTIR spectroscopy with chemometrics must be proposed, developed, and standardized for authentication and assuring the quality of fats and oils.
    Matched MeSH terms: Dietary Fats, Unsaturated/analysis*
  18. Fulltext Profiling of rumen fermentation, microbial population and digestibility in goats fed with dietary oils containing different fatty acids
    Nur Atikah I, Alimon AR, Yaakub H, Abdullah N, Jahromi MF, Ivan M, et al.
    BMC Vet Res, 2018 Nov 14;14(1):344.
    PMID: 30558590 DOI: 10.1186/s12917-018-1672-0
    BACKGROUND: The effects of the dietary oils with differing fatty acid profiles on rumen fermentation, microbial population, and digestibility in goats were investigated. In Experiment I, rumen microbial population and fermentation profiles were evaluated on 16 fistulated male goats that were randomly assigned to four treatment groups: i) control (CNT), ii) olive oil (OL), iii) palm olein oil (PO), and iv) sunflower oil (SF). In Experiment II, another group of 16 male goats was randomly assigned to the same dietary treatments for digestibility determination.

    RESULTS: Rumen ammonia concentration was higher in CNT group compared to treatment groups receiving dietary oils. The total VFA and acetate concentration were higher in SF and OL groups, which showed that they were significantly affected by the dietary treatments. There were no differences in total microbial population. However, fibre degrading bacteria populations were affected by the interaction between treatment and day of sampling. Significant differences were observed in apparent digestibility of crude protein and ether extract of treatment groups containing dietary oils compared to the control group.

    CONCLUSIONS: This study demonstrated that supplementation of different dietary oils containing different fatty acid profiles improved rumen fermentation by reducing ammonia concentration and increasing total VFA concentration, altering fibre degrading bacteria population, and improving apparent digestibility of crude protein and ether extract.

    Matched MeSH terms: Dietary Fats, Unsaturated/metabolism*
  19. The influence of fish, meat and polyunsaturated fat intakes on platelet phospholipid polyunsaturated fatty acids in male Melbourne Chinese and Caucasian
    Li D, Zhang H, Hsu-Hage BH, Wahlqvist ML, Sinclair AJ
    Eur J Clin Nutr, 2001 Dec;55(12):1036-42.
    PMID: 11781668
    The aims of this study were to investigate (1) platelet phospholipid (PL) polyunsaturated fatty acid (PUFA) composition in subjects who were the Melbourne Chinese migrants, compared with those who were the Melbourne Caucasians and (2) the relationship between platelet PL PUFA and intake of fish, meat and PUFA.
    Matched MeSH terms: Dietary Fats, Unsaturated/administration & dosage*; Dietary Fats, Unsaturated/metabolism
  20. Fulltext Maternal intake of dietary virgin coconut oil modifies essential fatty acids and causes low body weight and spiky fur in mice
    Gunasekaran R, Shaker MR, Mohd-Zin SW, Abdullah A, Ahmad-Annuar A, Abdul-Aziz NM
    BMC Complement Altern Med, 2017 Jan 28;17(1):79.
    PMID: 28129764 DOI: 10.1186/s12906-017-1600-z
    Coconut oil is commonly used as herbal medicine worldwide. There is limited information regarding its effects on the developing embryo and infant growth.
    Matched MeSH terms: Dietary Fats, Unsaturated/adverse effects; Dietary Fats, Unsaturated/blood
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