Alteration of plasma lipids in the rat by fractionation of modified milk fat (butterfat)
1995
Lai, H.C. | Lasekan, J.B. | Monsma, C.C. | Ney, D.M.
Our objective was to determine the nutritional effects of defined fat fractions of modified milk fat, or butterfat (anhydrous butter without the milk fat globule membrane) on lipid and lipoprotein cholesterol concentrations in plasma of rats fed diets containing 16% fat and two amounts of cholesterol. Five dietary fats were compared: 1) intact butterfat, 2) a liquid butterfat fraction enriched in oleic acid and unsaturated triacylglycerols with < 40 carbon atoms, 3) a solid butterfat fraction enriched in palmitic and stearic acids, 4) corn oil, and 5) palm oil. The extent of diet-induced hypercholesterolemia was the greatest with palm oil, followed by solid butterfat, corn oil, intact butterfat, and the lowest with liquid butterfat. Triacylglycerol concentrations in plasma were greater for rats fed palm oil than for those fed corn oil or liquid or intact butterfat. Among the high cholesterol dietary groups, ingestion of the liquid butterfat diet resulted in similar lipoprotein cholesterol and very low density lipoprotein concentrations relative to the corn oil diet, and ingestion of the solid butterfat diet resulted in similar lipoprotein cholesterol and very low density lipoprotein concentrations relative to the palm oil diet. These results suggest that changes in the triacylglycerol and fatty acid composition of butterfat by fractionation processes may improve its nutritional profile.
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