title: Lipid oxidation products and chick nutritional encephalopathy.
abstract: Safflower oil and its distilled methyl esters were thermally oxidized and fed to young chicks in a vitamin E deficient diet. At a dietary level of 10%, the oxidized lipids caused more severe nutritional encephalopathy (NE) than the unoxidized methyl esters, indicating that factors other than dietary linoleic acid and vitamin E affect the development of NE. A polar lipid extract from oxidized methyl esters accelerated the induction of NE, as did the synthetic methyl esters of keto-octadecenoic and keto-octadecadienoic acids. Dicumarol exerted a protective action against NE. The possibility is discussed that conjugated keto-polyenoic fatty acids, provided by oxidized oils or formed endogenously in vitamin E deficiency, may play a role in causing NE.
mesh_terms: D000375:Aging; D000818:Animals; D002645:Chickens; D004041:Dietary Fats; D004678:Encephalomalacia / Q000209:etiology*; D050356:Lipid Metabolism; D008297:Male; D009821:Oils; D010084:Oxidation-Reduction; D013329:Structure-Activity Relationship; D014811:Vitamin E Deficiency / Q000378:metabolism*
chemical_list: D004041:Dietary Fats; D009821:Oils