Serum lipids and hepatic morphology of rats fed different lipid sources (soybean oil, fish fat and lard, margarine and butter)

• Autor(a) principal: ALMEIDA, Martha Elisa Ferreira de
• Data de Publicação: 2023
• Outros Autores: QUEIROZ, José Humberto de, COSTA, Neuza Maria Brunoro, MATTA, Sérgio Luis Pinto
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9293
• topic: Fatty acids; Histology; Histologys; Rat; Ácidos graxos; Histologia; Lipídeos; Rato

ObjectiveThis study analyzed serum lipids and hepatics morphological changes in rats fed different lipid sources (soybean oil, fish fat and lard, margarine and butter).MethodsFifty Wistar rats were divided into five groups. They were given semi-synthetic diets with different lipid sources for 28 days: soybean oil, lard, butter, margarine and fish fat. Body weight, food intake, food efficiency coefficient, lipoprotein lipase activity, serum concentrations of total cholesterol and high density lipoprotein-cholesterol, triacylglycerols and albumin were assessed. The heart and liver tissues underwent histological assessment.ResultsThe type of lipid source did not influence food intake, weight gain or food efficiency coefficient. The activity of the lipoprotein lipase was also unaffected; however, there were changes in the serum concentration of total cholesterol, high density lipoprotein-cholesterol, triacylglycerols and albumin. All groups presented lipid droplets on the coronary walls and heart capillaries. The fat deposition on the liver of animals given soybean oil, fish fat and lard, and butter was characterized as steatosis.ConclusionThe lipid source that presented the best results was soybean oil. Fish fat affected the serum and tissues similarly to other lipid sources (lard, butter and margarine). This may contribute to the onset and progression of cardiovascular diseases.