Gökçe, RecepAkkuş, İdrisYöntem, MustafaAy, MahmutGürel, AhmetÇağlayan, OsmanBodur, SaidErgün, Serdar2020-03-262020-03-262000Gökçe, 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), 473-478.1300-0128https://hdl.handle.net/20.500.12395/17207The 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.eninfo:eu-repo/semantics/openAccesssaturated oilsunsaturated oilslipoproteinslipid peroxidationthromboxane A2doymuş yağlardoymamış yağlarlipoproteinlerlipid peroksidasyonutromboksan A2Article245473478WOS:000165244000009Q4