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Biological Assessment and Methods to Evaluate Lipid Peroxidation When Feeding Thermally-Oxidized Lipids to Young Pigs

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Biological Assessment and Methods to Evaluate Lipid Peroxidation When Feeding Thermally-Oxidized Lipids to Young Pigs BIOLOGICAL ASSESSMENT AND METHODS TO EVALUATE LIPID PEROXIDATION WHEN FEEDING THERMALLY-OXIDIZED LIPIDS TO YOUNG PIGS A DISSERTATION SUBMITTED TO THE FACULTY OF THE GRADUATE SCHOOL OF THE UNIVERSITY OF MINNESOTA BY PAI LIU IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY GERALD C. SHURSON (ADVISOR) JULY 2012 © Pai Liu 2012 Acknowledgements My Ph.D. program at the University of Minnesota has been exciting, educational, and valuable and has allowed me to become an animal nutritionist gaining cutting-edge nutritional knowledge and master analytical and problem solving abilities. It would not be possible for me to successfully accomplish this professional goal without the personal and academic support of the following individuals. First of all and most important, I am deeply appreciative of my supervisor, Dr. Jerry Shurson, who not only offered me the opportunity to pursue a Ph.D. at the University of Minnesota, but also constantly and generously provided guidance, encouragement, and support for me to achieve this goal. I also want to express my sincere gratitude to my committee members: Drs. Lee Johnston, Brian Kerr, Chi Chen, and Tom Weber for their suggestions, support, and help in completing my graduate program. I also want to give my deepest thanks to my colleagues and friends from the swine group who voluntarily helped in my research project and made my Ph. D program a pleasant experience. I am also thankful to Drs. Samuel Baidoo and Joshua Jendza and the farm crew at the Southern Research and Outreach Center for their expertise in animal care, feeding, and sample collection. I am also thankful to Shari Steadham and Jennifer Cook from USDA-ARS for their help in the sample collection and analysis, as well as Dana Yao and Lei Wang from Food Science and Nutrition for their help in the sample analysis. Finally, my dearest thanks to my family for their understanding, encouragement and support. To my wife Xiaojing, life is not easy without your love. i Table of Contents Acknowledgements.................................................................................................................. i Table of Contents ...................................................................................................................ii List of Tables ........................................................................................................................... v List of Figures ...................................................................................................................... vii CHAPTER 1. LITERATURE REVIEW ............................................................................ 1 INTRODUCTION ............................................................................................................... 1 DEFINITION AND CHARACTERISTICS OF LIPIDS ............................................... 3 Lipids ................................................................................................................................ 3 Triglycerides .................................................................................................................... 4 Fatty acids ........................................................................................................................ 6 Chemical reactions of triglycerides and fatty acids ...................................................... 7 DIGESTION, ABSORPTION, AND METABOLISM OF LIPIDS ............................ 11 Digestion......................................................................................................................... 11 Absorption ...................................................................................................................... 14 Metabolism ..................................................................................................................... 15 Factors affecting lipid digestion, absorption, and metabolism .................................. 18 FUNCTION OF DIETARY LIPIDS .............................................................................. 22 Energy source................................................................................................................. 22 Improved feed efficiency ................................................................................................ 23 Decreased Carcass Leanness ........................................................................................ 26 Modifying Carcass Lipid Composition ......................................................................... 27 Reduced heat stress ........................................................................................................ 38 Improved air quality ...................................................................................................... 39 Carriers of fat soluble vitamins .................................................................................... 41 Source of the essential fatty acids ................................................................................. 44 Conjugated linoleic acid................................................................................................ 45 MEASURES OF LIPID QUALITY ................................................................................ 48 Color ............................................................................................................................... 48 Titer ................................................................................................................................. 49 Moisture .......................................................................................................................... 49 Impurity .......................................................................................................................... 49 Unsaponifiables ............................................................................................................. 50 Free fatty acids (FFA) ................................................................................................... 50 Iodine value .................................................................................................................... 51 Fatty acid profile............................................................................................................ 51 ii MEASUREMENTS OF LIPID PEROXIDATION ....................................................... 52 Indicative tests ................................................................................................................ 53 Predictive tests ............................................................................................................... 57 RESEARCH QUESTIONS TO BE ANSWERED ......................................................... 60 Evaluation of methods to determine peroxidation of lipids ........................................ 60 Effects of feeding thermally-oxidized lipid on lipid metabolism ................................. 61 Effects of feeding thermally-oxidized lipids on energy content .................................. 63 Effects of feeding thermally-oxidized lipids on oxidative status ................................. 64 Effect of feeding thermally-oxidized lipids on gut barrier function ........................... 65 Effects of feeding thermally-oxidized lipids on immunity ........................................... 66 CHAPTER 2. EVALUATION OF METHODS TO DETERMINE PEROXIDATION OF LIPIDS .......................................................................................... 58 INTRODUCTION ............................................................................................................. 70 MATERIALS AND METHODS...................................................................................... 71 Lipid Preparation........................................................................................................... 71 Analysis of Chemical Properties of Lipids ................................................................... 71 Statistical Analysis ......................................................................................................... 73 RESULTS AND DISSCUSION ....................................................................................... 73 Compositional Changes of Lipids ................................................................................. 73 Indicator Measures of Lipid Peroxidation ................................................................... 76 Predictive Measures of Lipid Peroxidation ................................................................. 81 Correlation Among Measures of Peroxidation ............................................................ 83 CHAPTER 3. INFLUENCE OF THERMALLY-OXIDIZED VEGETABLE OILS AND ANIMAL FATS ON GROWTH PERFORMANCE, LIVER GENE EXPRESSION, AND LIVER AND SERUM CHOLESTEROL AND TRIGLYCERIDES IN YOUNG PIGS ............................................................................. 92 INTRODUCTION ............................................................................................................. 93 MATERIALS AND METHODS...................................................................................... 94 Animals, Experimental Design, and Diets.................................................................... 94 Gene Expression Analysis ............................................................................................. 97 Statistical Analysis ........................................................................................................
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