[Thermogenesis and energy utilization of olive oil and fish oil in a model study with sows].
An animal model experiment was conducted with nine adult sows to study the effect of olive oil and fish oil (40% polyunsaturated fatty acids) on thermogenesis compared to wheat starch as control. The treatments were given to each animal according to a latin square design. The basal diet (20 g DM/kg W0.75) was mainly based on barley and soybean meal, and matched 60% of the ME requirements with all the other nutrients meeting maintenance requirements. The isoenergetic supplements amounted to 176 kJ gross energy per kg W0.75 and day. During each experimental period a complete energy balance was recorded for each animal using indirect calorimetry technique (RQ-method) as well as the carbon-nitrogen-balance technique. The treatments did not influence the digestibility of the rations. Digestibility of energy and of carbon averaged 83.4% and 83.3%, respectively. All three supplements were nearly completely digested as calculated by the difference method. Fish oil increased urine energy and decreased CH4 production, the shifts, however, were in absolute terms very small. The mean O2 consumption was 1,002 l/d showing no significant treatment effects. CO2 production was lowered with olive oil by 10%, and with fish oil by 13% compared to the starch diet. The daily heat production was 20.95, 20.72, and 20.04 MJ when starch, olive oil or fish oil was given. Corrected for equal energy retention the difference of thermogenesis between olive oil and starch was -0.4 MJ/d, and between fish oil and starch -1.2 MJ/d. These differences corresponded to a relation of starch:olive oil:fish oil = 1:0.95:0.86. The relation between starch and olive oil reflected exactly the theoretical expectation, calculated from the ATP regeneration by oxidation of both nutrients. When fish oil was added, the daily heat production was lower than theoretically calculated, which might be interpreted as an effect on the metabolic rate in general rather than especially on the efficiency of ATP formation from fish oil oxidation. In any case, there was no hint of a facultative thermogenesis induced by the oils.
Institut für Ernährungsphysiologie, Technische Universität München, Freising-Weihenstephan.
H L
HL
Müller
M
M
Kirchgessner
D000255:Adenosine Triphosphate / Q000378:metabolism; D000818:Animals; D001833:Body Temperature Regulation; D002151:Calorimetry; D004042:Dietary Fats, Unsaturated; D004063:Digestion; D002149:Energy Intake; D004734:Energy Metabolism; D005260:Female; D005395:Fish Oils; D001467:Hordeum; D008954:Models, Biological; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010938:Plant Oils; D013025:Glycine max; D013552:Swine; D014908:Triticum
D004042:Dietary Fats, Unsaturated; D005395:Fish Oils; D000069463:Olive Oil; D010938:Plant Oils; D000255:Adenosine Triphosphate
Thermogenese und Energieverwertung bei Verabreichung von Olivenöl und Fischöl im Modellversuch an Sauen.