TABLE 1.
Effect of olive oil and fish oil feeding on hepatic fatty acid composition
| Fatty Acid | Olive Oil | Fish Oil | Mass Change | P |
|---|---|---|---|---|
| nmol/mg protein | ||||
| 16:0 | 527 ± 218 | 391 ± 128 | −136 | 0.21 |
| 18:0 | 55 ± 24 | 19 ± 13 | −36 | 0.041a |
| 18:1,n-9 | 224 ± 95 | 60 ± 18 | −164 | 0.021a |
| 18:2,n-6 | 127 ± 45 | 66 ± 2 | −61 | 0.05a |
| 18:3,n-3 | 8 ± 5 | 16 ± 2 | +8 | 0.026a |
| 18:3,n-6 | 69 ± 5 | 5 ± 1 | −4 | 0.17 |
| 20:3,n-6 | 12 ± 8 | 3 ± 0.3 | −9 | 0.047 |
| 20:3,n-9 | 26 ± 13 | 0.5 ± 0.1 | −25.5 | 0.012a |
| 20:4,n-6 | 204 ± 106 | 115 ± 15 | −89 | 0.11 |
| 20:5,n-3 | 5 ± 3 | 75 ± 15 | +70 | 0.0007a |
| 22:5,n-3 | 5 ± 3 | 25 ± 8 | +20 | 0.009a |
| 22:6,n-3 | 236 ± 129 | 568 ± 150 | +332 | 0.022a |
| Total | 1,437 ± 621 | 1,341 ± 333 | −96 | 0.414 |
| % of total | ||||
| 18:3,n-3 | 0.6 | 1.2 | ||
| 20:5,n-3 | 0.4 | 5.6 | ||
| 22:5,n-3 | 0.4 | 1.9 | ||
| 22:6,n-3 | 16.4 | 42.4 | ||
Male Sprague-Dawley rats were meal fed for 7 days (see Materials and Methods). The meal consisted of a high-carbohydrate diet supplemented with either olive oil or fish oil at 10% (w/w) (28). Total hepatic lipid was extracted, saponified, and quantified (see Materials and Methods). Results were obtained from three separate animals per group (mean ± SD). Statistical analysis used Student’s t-test, and one-tailed P values were calculated (http://faculty.vassar.edu/lowry/VassarStats.html).
a
P values ≤ 0.05 reflect significant differences between the means of the olive oil- and fish oil-fed groups.