Effect of edible fish oil from Norway fish flour on serum lipid in experimental rats
1999
Vipaporn Na Thalang | Pongsri Jittanoonta | Yaovadee Cuptapun | Duangchan Hengsawadi | Wanpen MesomyaKasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Objective of this paper is to study the effect of fish oil from Norway fish flour on serum lipids in experimental rats by using three weeks, weanling, male and female Sprague-Dawley rats fed with experimental diet from 0, 10, 20, 27 percent Norway fish flour for 12 weeks. After 12 weeks experimental rats were anaesthesized with ether for obtaining blood from heart puncture. The study showed no statistical significant difference of serum cholesterol and triglyceride levels in both male and female rats fed with four experimental diets. The interesting results showed the tendency of serum triglyceride levels in male rats fed with experimental diets 10, 20 percent Norway fish flour were lower than rats fed with 0 percent Norway fish flour experimental diets but serum triglyceride level in male rats fed with 27 percent Norway fish flour experimental diets were higher than rats fed with 0 percent Norway fish flour experimental diet. Because omega-3 fatty acid (Eicosapentaenoic acid:EPA and Docosahexaenoic acid:DHA) in 10, 20 percent Norway fish flour experimental diets may decrease serum triglyceride levels in male rats. When 27 percent Norway fish flour was added in experimental diet which increased EPA and DHA levels in diet whereas other free fatty acids increased too. So serum triglyceride levels in male rats were higher, instead of lower. The results may indicate that Norway fish flour should not be added more than 20 percent in experimental diet otherwise serum triglyceride may increase.
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