Effects of Dietary Oils on Lipoproteins, Lipid Peroxidation and Thromboxane A2 Production in Chicks

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dc.contributor.authorGökçe, Recep
dc.contributor.authorAkkuş, İdris
dc.contributor.authorYöntem, Mustafa
dc.contributor.authorAy, Mahmut
dc.contributor.authorGürel, Ahmet
dc.contributor.authorÇağlayan, Osman
dc.contributor.authorBodur, Said
dc.contributor.authorErgün, Serdar
dc.date.accessioned2020-03-26T16:36:14Z
dc.date.available2020-03-26T16:36:14Z
dc.date.issued2000
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe effects of some commonly consumed oils on plasma lipids, lipid peroxidation and thromboxane A(2) (TXA(2)) production in chicks were studied. A total of 150 1-day-old chicks were divided into 5 groups and selected as butter, margarine, sunflower oil. olive oil and corn oil groups. The oils were added to their chow as 5% (w/w) at the beginning and 7% at the end. After a period of 45 days, blood samples were obtained from the vena axillaris. Then, plasma levels of total cholesterol, HDL-C. HDL2-C, HDS-C. LDL-C, thiobarbutiric acid reactive substrates (TBARS) as malondialdehyde (MDA) and TxA(2) were measured, The results indicated that total cholesterol, HDL-C. HDL3-C and TxA(2) levels were highest in the butter group whereas HDL2-C was highest in the olive oil group. The lowest HDL2-C was in the margarine group and the second lowest level was in the butter group. TEARS levels were highest in the corn oil group, lowest in the butter group and increased in the order butter<margarine<olive oil<sunflower oil<corn oil. Our findings show that unsaturated fats added to the chow of chicks are more peroxidated in their blood than saturated ones. The effect of this peroxidation on the meat of chicks and on those who eat them is not known. On the other hand. in spite of the fact that the metabolism of lipids, lipoproteins and TxA(2) might be somewhat different from those in humans, these findings can be regarded as a guide for humans. It may be speculated that although unsaturated fats do not contain cholesterol they constitute a risk factor for many diseases including atherosclerosis, due to their low resistance to lipid peroxidation. On the other hand, although saturated fats constitute a risk factor for atherosclerosis due to their high cholesterol and saturated fatty acids contents, they are beneficial for humans due to their high resistance to lipid peroxidation. Therefore, in evaluating the consumption of fats, these 2 points must be taken into account In addition, olive oil is the most resistant oil to lipid peroxidation among unsaturated oils and the low level of HDL2-C in the margarine group is interesting with respect to atherosclerosis. Also, our unexpected finding which shows that TxA(2) production is higher in animals fed saturated fats than in those fed unsaturated ones needs to be investigated.en_US
dc.identifier.citationGökçe, R., Akkuş, İ., Yöntem, M., Ay, M., Gürel, A., Çağlayan, O., Bodur, S., Ergün, S., (2000). Effects of Dietary Oils on Lipoproteins, Lipid Peroxidation and Thromboxane A2 Production in Chicks. Turkish Journal of Veterinary & Animal Sciences, 24(5), 473-478.
dc.identifier.endpage478en_US
dc.identifier.issn1300-0128en_US
dc.identifier.issue5en_US
dc.identifier.startpage473en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/17207
dc.identifier.volume24en_US
dc.identifier.wosWOS:000165244000009en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorGürel, Ahmet
dc.institutionauthorAkkuş, İdris
dc.institutionauthorAy, Mahmut
dc.institutionauthorÇağlayan, Osman
dc.institutionauthorBodur, Said
dc.language.isoenen_US
dc.publisherScientific Technical Research Council Turkeyen_US
dc.relation.ispartofTurkish Journal of Veterinary & Animal Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectsaturated oilsen_US
dc.subjectunsaturated oilsen_US
dc.subjectlipoproteinsen_US
dc.subjectlipid peroxidationen_US
dc.subjectthromboxane A2en_US
dc.subjectdoymuş yağlar
dc.subjectdoymamış yağlar
dc.subjectlipoproteinler
dc.subjectlipid peroksidasyonu
dc.subjecttromboksan A2
dc.titleEffects of Dietary Oils on Lipoproteins, Lipid Peroxidation and Thromboxane A2 Production in Chicksen_US
dc.title.alternativeDiyetteki Yağların Piliçlerde Lipoproteinler, Lipid Peroksidasyonu ve Tromboksan A2 Üretimi Üzerine Olan Etkilerinin Araştırılmasıen_US
dc.typeArticleen_US

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