J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Anim Sci. 1972. 35:41-47.
© 1972 American Society of Animal Science
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Allee, G. L.
Right arrow Articles by Baker, D. H.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Allee, G. L.
Right arrow Articles by Baker, D. H.

Lipogenesis and Enzymatic Activity in Pig Adipose Tissue as Influenced by Source of Dietary Fat1

G. L. Allee2, D. R. Romsos3, G. A. Leveille3 and D. H. Baker

University of Illinois at Urbana-Champaign, 4 Urbana 61801

Abstract

The effect of source of dietary fat on the capacity of pig adipose tissue to synthesize fat was investigated. In addition, the influence of source of dietary fat on the activities of malic enzyme, citrate cleavage enzyme, performance and carcass characteristics were also determined. The addition of 10% dietary fat, as corn oil, lard, tallow or coconut oil, resulted in a marked depression in the conversion of glucose-U-14C into fatty acids. The activities of malic enzyme and citrate cleavage enzyme were also depressed in adipose tissue homogenates of pigs fed diets containing 10% dietary fat, regardless of source. Results of the studies reported suggest that a high linoleate content of the dietary fat is not a prerequisite for the inhibition of fatty acid synthesis in pig adipose tissue. Therefore, it appears that the pig is similar to the rat in that all dietary fats, saturated and unsaturated, are equally effective in inhibiting fatty acid synthesis.

Footnotes

1 Supported by the National Heart and Lung Institute Grant No. 13245 and by grants-in-aid from the Eli Lilly Research Laboratories, Indianapolis, Indiana and from the Moorman Manufacturing Company, Quincy, Illinois.

2 Present address: Department of Animal Science and Industry, Kansas State University, Manhattan 66502.

3 Present address: Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48823.

4 Department of Animal Science.




This article has been cited by other articles:


Home page
 J ANIM SCIHome page
C. Corino, M. Musella, and J. Mourot
Influence of extruded linseed on growth, carcass composition, and meat quality of slaughtered pigs at one hundred ten and one hundred sixty kilograms of liveweight
J Anim Sci, August 1, 2008; 86(8): 1850 - 1860.
[Abstract] [Full Text] [PDF]

Home page
 J ANIM SCIHome page
L. Haak, S. De Smet, D. Fremaut, K. Van Walleghem, and K. Raes
Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation
J Anim Sci, June 1, 2008; 86(6): 1418 - 1425.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1972 by the American Society of Animal Science.