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2003•Journal of Food ScienceRequires access

Effects of Dietary Supplementation with Camelina Oil on Porcine Blood Lipids

Déirdre Ní Eidhin, J. Burke, B. Lynch, D. O’Beirne

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Abstract

ABSTRACT: The effects of dietary supplementation with camelina oil on porcine plasma fatty acid composition and on serum cholesterol/triglyceride concentrations were investigated and compared with the effects of fish oil. The diets consisted of a control diet and diets supplemented with 5% camelina oil, 10% camelina oil and 5% fish oil. The camelina and fish‐oil diets increased plasma ω3 fatty acids and reduced plasma ω6 fatty acids. Plasma eicosapentaenoic acid (C20:5ω3, EPA) was increased more by the fish oils diet than the camelina‐oil diets. Serum triglyceride levels were reduced by the camelina‐oil diets.

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What this paper is about

ABSTRACT: The effects of dietary supplementation with camelina oil on porcine plasma fatty acid composition and on serum cholesterol/triglyceride concentrations were investigated and compared with the effects of fish oil. The diets consisted of a control diet and diets supplemented with 5% camelina oil, 10% camelina oil and 5% fish oil. The camelina and fish‐oil diets increased plasma ω3 fatty acids and reduced plasma ω6 fatty acids. Plasma eicosapentaenoic acid (C20:5ω3, EPA) was increased more by the fish oils diet than the camelina‐oil diets. Serum triglyceride levels were reduced by the camelina‐oil diets.

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Available abstract

ABSTRACT: The effects of dietary supplementation with camelina oil on porcine plasma fatty acid composition and on serum cholesterol/triglyceride concentrations were investigated and compared with the effects of fish oil. The diets consisted of a control diet and diets supplemented with 5% camelina oil, 10% camelina oil and 5% fish oil. The camelina and fish‐oil diets increased plasma ω3 fatty acids and reduced plasma ω6 fatty acids. Plasma eicosapentaenoic acid (C20:5ω3, EPA) was increased more by the fish oils diet than the camelina‐oil diets. Serum triglyceride levels were reduced by the camelina‐oil diets.

Key concepts: Camelina, Fish oil, Camelina sativa, Food science, Eicosapentaenoic acid, Triglyceride, Docosahexaenoic acid, Polyunsaturated fatty acid

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