Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 419520
Title Oxidation of dietary stearic, oleic, and linoleic acids in growing pigs follows a biphasic pattern
Author(s) Bruininx, E.M.A.M.; Borne, J.J.G.C. van den; Heugten, E. van; Milgen, J. van; Verstegen, M.W.A.; Gerrits, W.J.J.
Source The Journal of Nutrition 141 (2011)9. - ISSN 0022-3166 - p. 1657 - 1663.
Department(s) Animal Nutrition
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) fatty-acids - energy-metabolism - adipose-tissue - healthy-men - chain-length - carbohydrate - whole - digestibility - protein - women
Abstract Abstract We used the pig as a model to assess the effects of dietary fat content and composition on nutrient oxidation and energy partitioning in positive energy balance. Pigs weighing 25 kg were assigned to either: 1) a low fat–high starch diet, or 2) a high saturated-fat diet, or 3) a high unsaturated-fat diet. In the high-fat treatments, 20% starch was iso-energetically replaced by 10.8% lard or 10.2% soybean oil, respectively. For 7 d, pigs were fed twice daily at a rate of 1200 kJ digestible energy · kg-0.75 · d-1. Oral bolus doses of [U-13C] glucose, [U-13C] a-linoleate, [U-13C] stearate, and [U-13C] oleate were administered on d 1, 2, 4, and 6, respectively, and 13CO2 production was measured. Protein and fat deposition were measured for 7 d. Fractional oxidation of fatty acids from the low-fat diet was lower than from the high-fat diets. Within diets, the saturated [U-13C] stearate was oxidized less than the unsaturated [U-13C] oleate and [U-13C] linoleate. For the high unsaturated-fat diet, oxidation of [U-13C] oleate was higher than that of [U-13C] linoleate. In general, recovery of 13CO2 from labeled fatty acids rose within 2 h after ingestion but peaked around the next meal. This peak was induced by an increased energy expenditure that was likely related to increased eating activity. In conclusion, oxidation of dietary fatty acids in growing pigs depends on the inclusion level and composition of dietary fat. Moreover, our data suggest that the most recently ingested fatty acids are preferred substrates for oxidation when the direct supply of dietary nutrients has decreased and ATP requirements increase
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