The n-3 and n-6 fatty acids of red meat, canola oil and fish oil and their effect on myocardial lipid and eicosanoid production

• Published in: Nutrition research (New York, N.Y.) Vol. 13; no. 6; pp. 723 - 737
• Main Authors: Siebert, BD, Abeywardena, MY, Bulman, FH, Charnock, JS
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier Inc 01.06.1993; Elsevier Science
• Subjects: ACEITE DE COLZA; ACEITES DE PESCADO; ACIDE GRAS; ACIDE GRAS INSATURE; ACIDOS GRASOS; ACIDOS GRASOS INSATURADOS; Biological and medical sciences; Canola Oil; CARNE DE CARNERO; COMPLEMENTATION; CORPS GRAS ANIMAL; DIETA; Eicosanoids; ENRIQUECIMIENTO DE LOS ALIMENTOS; Feeding. Feeding behavior; Fish Oil; FOSFOLIPIDOS; Fundamental and applied biological sciences. Psychology; GRASAS ANIMALES; HUILE DE COLZA; HUILE DE POISSON; LIPIDE; LIPIDOS; METABOLISME DES LIPIDES; METABOLISMO DE LIPIDOS; MUSCLE; MUSCULOS; Myocardial Fatty Acids; PHOSPHATIDE; RAT; RATA; Red Meat; REGIME ALIMENTAIRE; Vertebrates: anatomy and physiology, studies on body, several organs or systems; VIANDE OVINE; Myocardial Fatty Acids; Eicosanoids; Red Meat; Canola Oil; Fish Oil; Heart; Nutrition; Rat; Rodentia; Polyunsaturated fatty acid; Canola oil; Phospholipid; Lipids; Animal fat; Fish oil; Feeding; Meat; Vertebrata; Mammalia; Diet; Eicosanoid; Myocardium; Circulatory system
• ISSN: 0271-5317; 1879-0739
• DOI: 10.1016/S0271-5317(05)80564-0

The degree of incorporation of the long-chain 20- and 22-carbon n-3 fatty acids in cardiac phospholipid was determined in rats after they were fed in two experiments diets of chow supplemented with red meat and various fats or oils. In the first experiment rats received diets supplemented with fish oil, sheep fat, red meat or red meat from animals fed fish oil. The proportion of eicosapentenoic acid 20:5 (EPA) incorporated into rat myocardial phospholipid fed meat from fish oil fed animals (0.6%) was significantly greater than that in rats fed normal meat or sheep fat (0.3%), but significantly less than those fed fish oil as the sole supplement (3.4%). There were siginificant positive correlations between dietary 20:5 and myocardial 20:5 and 22:6 (n-3) and significant negative correlations between dietary 20:5 and myocardial 18:2 and 20:4 (n-6). Regression analysis demonstrated that 98% of the variation in myocardial 20:5 was controlled by dietary 20:5. In a second experiment rats received diets supplemented with red meat alone or red meat plus fish oil, canola oil or sheep fat. The fatty acid composition of myocardial phospholipid when meat was fed with fish oil was very similar to that of the first experiment when fish oil was fed alone. When canola oil was fed, there were significant increases in 18:1 (n-9) and 18:3 (n-3), but not in the 20:5 or 22:6 (n-3) fatty acids. Supplements of meat with fish oil or canola oil markedly reduced the production of myocardial prostacyclin and thromboxane relative to that when sheep fat was fed. The concentration of both eicosanoids was significantly related to the ratio of n-6/n-3 fatty acids in the diet.