Effects of Dietary Oils on Lipoproteins, Lipid Peroxidation and Thromboxane A2 Production in Chicks

Authors : Recep GÖKÇE**, İdris AKKUŞ*, Mustafa YÖNTEM**, Mahmut AY*, Ahmet GÜREL*

Pages : 473-478

View : 12 | Download : 2

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The effects of some commonly consumed oils on plasma lipids, lipid peroxidation and thromboxane A 2 insert ignore into journalissuearticles values(TxA 2 ); production in chicks were studied. A total of 150 1-day-old chicks were divided into 5 groups and selected as butter, margarine, sunflower oil, olive oil and corn oil groups. The oils were added to their chow as 5% insert ignore into journalissuearticles values(w/w); at the beginning and 7% at the end. After a period of 45 days, blood samples were obtained from the vena axillaris. Then, plasma levels of total cholesterol, HDL-C, HDL 2 -C, HDL 3 -C, LDL-C, thiobarbutiric acid reactive substrates insert ignore into journalissuearticles values(TBARS); as malondialdehyde insert ignore into journalissuearticles values(MDA); and TxA 2 were measured. The results indicated that total cholesterol, HDL-C, HDL 3 -C and TxA 2 levels were highest in the butter group whereas HDL 2 -C was highest in the olive oil group. The lowest HDL 2 -C was in the margarine group and the second lowest level was in the butter group. TBARS levels were highest in the corn oil group, lowest in the butter group and increased in the order butter
Keywords : saturated oils, unsaturated oils, lipoproteins, lipid peroxidation, thromboxane A2