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Effects of Ascorbic Acid, Vitamin E, and Fatty Acids on Lipid Composition in Cockerels 1

Poultry Science, ISSN: 0032-5791, Vol: 59, Issue: 10, Page: 2267-2272
1980
  • 2
    Citations
  • 0
    Usage
  • 3
    Captures
  • 0
    Mentions
  • 166
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    2
    • Citation Indexes
      2
  • Captures
    3
  • Social Media
    166
    • Shares, Likes & Comments
      166
      • Facebook
        166

Article Description

Serum, aorta, heart, and liver tissues of cockerels reflected numerous changes in cholesterol and triglyceride composition when 5 or 10% oleic or palmitic acid, ascorbic acid, and vitamin E were added to their diets. Heart cholesterol concentration and liver cholesteryl ester content increased with the 10% oleic acid diet. Heart and liver cholesterol increased when ascorbic acid was added to 5% fatty acid diets, and heart cholesterol increased when ascorbic acid was added to the 10% palmitic acid diet. Vitamin E exerted a cholesterol- or cholesteryl ester-lowering effect on both 10% palmitic and 10% oleic acid diets. Heart and liver triglycerides were lower with the 5% oleic acid diet than with the 5% palmitic acid diet. The opposite effect was observed with the 10% fatty acid diet. Dietary ascorbic acid appeared to have some triglyceride-lowering effect. Dietary fatty acid composition was reflected in cockerel aorta, heart, liver, and serum fatty acid distribution, with oleic acid having the greater influence.

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