Measurement of fatty acid oxidation in swine using ~(13)C labeled fatty acids

摘要

Fat is an attractive energy source for pigs because of its high energy density and its low heat increment compared to starch. In addition, fat composition of the carcass can be manipulated by supplemental fat to satisfy consumer demands. Halas (2004)indicated that unsaturated dietary fatty acids are primarily oxidized, whereas saturated fatty acids tend to be deposited. Kloareg et al. (2005) suggested that 70% of digested n-6 and 50% of digested n-3 fatty acids were retained in the body. These slaughter balance studies provide valuable information on the net deposition of nutrients, but do not demonstrate the specific fate of individual nutrients. The aim of the present study was to measure the fate of ~(13)C labeled glucose and fatty acids in pigs offered diets differing in fat content and composition.