FATTY ACID COMPOSITION OF THE SERUM LIPIDS OF PIGS GIVEN DIFFERENT AMOUNTS OF LINOLEIC ACID

Abstract

The fatty acid compositions of the serum lipids of 6 pigs fed with olive oil to supply from 0.1 to 3.7% of the calories as linoleic acid were examined. The major changes in fatty acid composition occurred when dietary linoleate supplied less than 1% of the calories. In the phospholipid fraction decreasing dietary linoleate resulted in a decrease in the percentage of linoleic acid and arachidonic acid and an increase in that of eicosatrienoic acid. Of the total eicosatrienoic acid and arachidonic acid in serum 70-79% was associated with the phospholipids. In the sterol esters a decrease in dietary linoleate resulted in a fall in the percentage of linoleic acid, which was compensated by a rise in that of oleic acid and palmitoleic acid. Of the total linoleic acid in serum 60-70% was associated with the sterol esters. The fatty acid composition of the triglycerides and non-esterified fatty acids were least affected by changes in dietary linoleate.