SUMMARYThe liver lipid fatty acid composition of animals raised on pork rations was determined and compared with that of animals raised on a stock ration. The pork rations contained approximately 25 crude lipid, the proportion of oleic acid being 46–50. The relation between the dietary and liver lipid fatty acid compositions was evaluated, with the most striking relationship being that between dietary and liver lipid oleate/linoleate ratios. The tissue levels of oleic, linoleic, and arachidonic acids provided supporting evidence for the existence of a competitive effect of oleic acid in the conversion of linoleic to arachidonic acid. The results suggest that the dietary oleate/linoleate ratio is of importance in essential fatty acid nutrition in rations containing appreciable quantities of oleic acid. The sex variable, as it applies to the relation between dietary and liver lipid, was also evaluate
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