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Open AccessArticle

Natural CLA-Enriched Lamb Meat Fat Modifies Tissue Fatty Acid Profile and Increases n-3 HUFA Score in Obese Zucker Rats

1
Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, CA, Italy
2
Department of Agriculture, Food and Environment, University of Pisa, 56124 Pisa, Italy
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Biomolecules 2019, 9(11), 751; https://doi.org/10.3390/biom9110751
Received: 10 October 2019 / Revised: 13 November 2019 / Accepted: 17 November 2019 / Published: 19 November 2019
(This article belongs to the Special Issue Fatty Acids in Natural Ecosystems and Human Nutrition)
Ruminant fats are characterized by different levels of conjugated linoleic acid (CLA) and α-linolenic acid (18:3n-3, ALA), according to animal diet. Tissue fatty acids and their N-acylethanolamides were analyzed in male obese Zucker rats fed diets containing lamb meat fat with different fatty acid profiles: (A) enriched in CLA; (B) enriched in ALA and low in CLA; (C) low in ALA and CLA; and one containing a mixture of olive and corn oils: (D) high in linoleic acid (18:2n-6, LA) and ALA, in order to evaluate early lipid metabolism markers. No changes in body and liver weights were observed. CLA and ALA were incorporated into most tissues, mirroring the dietary content; eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) increased according to dietary ALA, which was strongly influenced by CLA. The n-3 highly-unsaturated fatty acid (HUFA) score, biomarker of the n-3/n-6 fatty acid ratio, was increased in tissues of rats fed animal fats high in CLA and/or ALA compared to those fed vegetable fat. DHA and CLA were associated with a significant increase in oleoylethanolamide and decrease in anandamide in subcutaneous fat. The results showed that meat fat nutritional values are strongly influenced by their CLA and ALA contents, modulating the tissue n-3 HUFA score. View Full-Text
Keywords: CLA; conjugated linoleic acid; ALA; α-linolenic acid; n-3 HUFA score; meat fat; vegetable fat CLA; conjugated linoleic acid; ALA; α-linolenic acid; n-3 HUFA score; meat fat; vegetable fat
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Carta, G.; Murru, E.; Manca, C.; Serra, A.; Mele, M.; Banni, S. Natural CLA-Enriched Lamb Meat Fat Modifies Tissue Fatty Acid Profile and Increases n-3 HUFA Score in Obese Zucker Rats. Biomolecules 2019, 9, 751.

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