Effects of dietary fat levels and fat sources on growth and trace mineral deposition in young male rats

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Thelma Howell Zúniga (Creator)
Institution
The University of North Carolina at Greensboro (UNCG )
Web Site: http://library.uncg.edu/
Advisor
Aden C. Magee

Abstract: This study investigated the effects of dietary fat levels and fat sources on growth and trace mineral deposition in young male rats at four weeks. Dietary factors included four levels of fat (2.5, 5, 10, and 20%) and three fat sources for each of two experiments. Fat sources used in the first experiment were coconut oil, lard, and safflower oil, while corn oil, olive oil, and soybean oil were the dietary fat sources for the second experiment. Criteria used to evaluate animal responses to various test diets included weight gain, feed intake, hemoglobin level, hematocrits, and copper, iron, and zinc deposition in the kidneys, liver, spleen and testes. Analyses of variance (SAS programs) indicated that growth, in the experiment where coconut oil, lard, or safflower oil were the dietary fat sources, was effected significantly by the kilocalorie intake. Animals fed diets high in fat gained the most weight in both experiments. Animals fed dietary corn oil gained significantly more weight versus those fed olive oil or soybean oil. Hemoglobin levels were higher in animals fed coconut oil diets versus those fed lard, and both hemoglobins and hematocrits were higher at the low dietary fat levels. Kidney copper deposition was greater in animals fed olive oil diets compared to those fed corn or soybean oil diets. A source x level interaction affected kidney iron deposition when coconut oil, lard, and safflower oil were the fat sources. Spleen iron was found to be higher in animals on olive oil diets versus those fed corn oil or soybean oil diets. Tissue zinc deposition was found not to be effected by either dietary fat level or fat sources.

Additional Information

Publication
Dissertation
Language: English
Date: 1987
Subjects
Food of animal origin $x Fat content
Fat

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