Fish oil

About: Fish oil is a research topic. Over the lifetime, 9887 publications have been published within this topic receiving 367953 citations. The topic is also known as: fish oils & Fish oil.

Effects of ruminal or postruminal fish oil supplementation on intake and digestion in dairy cows.

Abstract: The effect of fish oil supplementation on intake, digestibility and the volatile fatty acid profile in dairy cows was investigated in two trials. In each of the two trials, six cows received a diet based on maize silage in a latin square design. In the first trial, the cows were fitted with ruminal and duodenal cannulae and their diet was either supplemented or not with 300 mL fish oil and infused either into the rumen or the duodenum. In the second trial, the cows were not cannulated and their diet was either supplemented or not with 200 or 400 mL fish oil given orally. In both trials, the fish oil reaching the rumen decreased (P < 0.01) feed intake, increased (P < 0.01) the organic matter and fibre digestibility, and the percentage of propionate in the volatile fatty acid profile. These increases were higher for the 400 mL supplement than for the 200 mL one. The long-chain fatty acid pattern in the duodenum showed a high degree of hydrogenation of 20- and 22-carbon fatty acids. All these results demonstrated the particular action of fish oil on ruminal digestion when compared to other lipid sources.

Immunoregulation by parenteral lipids: impact of the n-3 to n-6 fatty acid ratio

Abstract: BACKGROUND The immune system is reported to be influenced by polyunsaturated fatty acids. Therefore, immunoregulation caused by intravenous fat emulsions with different n-3 to n-6 fatty acid ratios was studied in an in vivo model. METHODS Experimental rat heart allotransplantation served as a defined immunologic challenge. Twenty percent emulsions of safflower oil (n-3 to n-6 = 1:370), fish oil (n-3 to n-6 = 7.6:1), and soybean oil (n-3 to n-6 = 1:6.5), and a 1:1 mixture of safflower oil and fish oil (n-3 to n-6 = 1:2.1) were continuously infused (9 g of fat per kg of body weight per day) after transplantation until complete rejection. The prolongation of graft survival, an accepted parameter of immunosuppression, was assessed. Beyond that, cytokine release by mitogen-stimulated peripheral-blood mononuclear cells (PBMCs) from animals exsanguinated on day 4 after transplantation was evaluated. RESULTS The mean rejection time was 7.8 days in the sham-infused saline control group and 6.7 days in the safflower- and fish-oil-mixture group (oil control group). Continuous infusion of soybean oil prolonged the graft survival time to 10.4 days, fish oil to 12.3 days, and safflower oil to 13.3 days. PBMC alpha-tumor necrosis factor release was significantly reduced in the fish-oil group (51.9 +/- 13.0 pg/10(6) PBMCs vs 70.8 +/- 10.9 pg/10(6) PBMCs [controls], p < .004). Interleukin-6 release was diminished in both the fish-oil group (22.2 +/- 13.6 pg/10(6) PBMCs vs 40.7 +/- 8.3 pg/10(6) PBMCs [controls], p < .002) and the safflower-oil group (28.4 +/- 6.9 pg/10(6) PBMCs, p < .002). CONCLUSIONS The n-3 to n-6 fatty acid ratio determined the immunoregulatory potential of intravenous fat emulsions in vivo. Both n-3 and n-6 fatty acids were immunosuppressive when applied as the main polyunsaturated fatty acid sources. PBMC cytokine release was significantly reduced in these groups. The more balanced the n-3 to n-6 ratios, the less immunosuppressive the fat emulsion. There was no immunosuppressive effect at an n-3 to n-6 ratio of 1:2.1.

Is Docosahexaenoic Acid (DHA) Essential? Lessons from DHA Status Regulation, Our Ancient Diet, Epidemiology and Randomized Controlled Trials

Abstract: The human diet has changed considerably during the last 100 y. One of the striking changes is the tremendous increase in dietary fat. In terms of quality we have increased our intakes of saturated fatty acids (SFA), 2 linoleic acid (LA) and transfatty acids, concomitant with reduced intakes of (n-3) fatty acids. The latter comprises reduced intake of -linolenic acid (ALA) rich foods, and less consumption of long-chain PUFA of the (n-3) series [LC(n-3)P], i.e., eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids notably from fish (1). These dietary and other environmental changes are considered to be among the major causes of the rapid expansion of diet-related chronic disease (2), including cardiovascular disease (CVD) in the past century. Our genetic constitution is unlikely to have kept pace with the changing diet. Today’s nutritional habits are consequently not the same as those on which our genes are based (2). The return to basics may be indicated, but we unfortunately have no reliable knowledge of the ancient diet on which our genes evolved. In this literature study we seek to find whether LC(n-3)P, and notably DHA, are essential. Essential fatty acid (EFA) metabolism and function. The parent essential fatty acids (EFA), LA and ALA cannot be synthesized in the human body and are therefore indispensable components of our diet. Both LA and ALA may be converted by chain elongation, desaturation and chain-shortening into their respective long-chain metabolites, collectively named LCP (20 carbon atoms and 3 double bonds). The most important LCP of the (n-6) fatty acid series is arachidonic acid (AA), whereas EPA and DHA are the major LC(n-3)P. LCP may also be derived from the diet. High contents are present in meat (AA) and fish (EPA, DHA). AA and DHA are especially abundant in the brain and the retina. Both LCP and their parent precursors may serve for energy generation, but LCP are relatively protected from -oxidation compared with their parents. AA and DHA are important building blocks of structural lipids. LCP in phospholipids contribute to membrane properties like fluidity, flexibility, permeability and modulation of membrane-bound. DHA in retina and postsynaptic membranes is crucial for adequate functioning of embedded proteins, i.e., rhodopsin for vision and postsynaptic receptors for neurotransmission. AA, EPA and dihomo--linolenic acid (DGLA), liberated from membrane phospholipids, are precursors of short-lived highly potent regulatory hormones collectively named eicosanoids. These play important roles in inflammatory reactions, blood pressure control and platelet aggregation. Eicosanoids from AA are involved in vasoconstriction/platelet aggregation (TxA 2 ), inhibition of vasodilatation/platelet aggregation (prostaglandin I2), inflammation, and leukocyte che

Minced fish production from capelin (Mallotus villosus). A new method for gutting, skinning and removal of fat from small fatty fish species

Abstract: A new method for the production of fish mince from a small fatty fish is presented. The method involves (a) cutting the fish into short pieces, (b) washing out the depot fat, dark pigments and viscera under acid (pH 4) or neutral conditions, and (c) bone separation. The resulting mince has a white appearance and a low fat content (approximately 7% of dry wt). The water-holding capacity of the acid mince is low, whereas neutral minces have values corresponding to cod mince. The fish oil can easily be recovered. Characterization of the lipids in capelin mince is presented.