M. Kirchgessner et al., THE EFFECT OF ISOENERGETIC REPLACEMENT OF STARCH BY OLIVE OIL AND FISH-OIL ON CONCENTRATIONS OF LIPIDS IN PLASMA AND LIPOPROTEINS IN THE PIG, Zeitschrift fur Ernahrungswissenschaft, 33(4), 1994, pp. 286-298
Two experiments with sows were performed to investigate the effect of
isoenergetic replacement of starch by fish oil or olive oil on concent
rations of lipids in plasma and lipoproteins. The first experiment was
based on a cross-over design with three periods, each lasting 16 days
. Each sow was fed during one of the periods a basal ration with isoen
ergetic addition of(1) starch (495 g/d), (2) olive oil (221 g/d), or (
3) fish oil (223 g/d) based on energetic requirement for maintainance.
The second experiment was based on a cross-over design with eight per
iods, each lasting 16 days. In the first and in the last periods, each
sow was fed the basal ration. In the other six periods, each sow was
fed the basal ration with addition of two different amounts of (1) sta
rch (284/568 g/d), (2) olive oil (140/281 g/d), or (3) fish oil (141/2
82 g/d). The two different amounts of addition were selected to exceed
the energetic requirement for maintainance by 25 % or 50 %. In both e
xperiments blood samples were taken before each change of the ration.
In both experiments olive oil elevated the concentration of cholestero
l in plasma in comparison with starch. This elevation was due to a lar
ge elevation in high-density lipoproteins (HDL), and a slight elevatio
n in low-density lipoproteins (LDL) and very-low density lipoproteins
(VLDL). The ratio between HDL and LDL cholesterol was increased by fee
ding olive oil. The effect of olive oil on concentrations of cholester
ol in plasma and lipoproteins was dose-dependent. In both experiments
none of the two dietary oils significantly changed concentrations of t
riglycerides in plasma and lipoproteins. Concentrations of phospholipi
ds in plasma, HDL, and LDL were elevated by olive oil. In both experim
ents addition of fish oil elevated concentration of cholesterol in pla
sma due to elevated cholesterol concentration in LDL. Concentration of
HDL cholesterol was not changed by fish oil. Thus, the ratio between
HDL cholesterol and LDL cholesterol was lowered by fish oil. The effec
t of fish oil on concentration of cholesterol in plasma and lipoprotei
ns was also dose-dependent. Fish oil had no significant effect on phos
pholipid concentrations in plasma and lipoproteins. In conclusion, in
the present experiment olive oil caused antiatherogenic changes of the
lipoprotein profile, whereas fish oil caused proatherogenic changes o
f the lipoprotein profile.