Content and Fatty Acid Composition of Plasma Lipids in Broilers after Short-term Fasting

V. BANSKALIEVA
Institute of Animal Science, BG-2232 Kostinbrod, Bulgaria

Abstract

BANSKALIEVA, V., 2003. Content and fatty acid composition of plasma lipids in broilers after short-term fasting. Bulg. J. Agric. Sci., 9: 713–718

The purpose of this experiment was to study the content, fatty acid profile and relationship of the four main plasma lipid fractions – free fatty acids (FFA), triacylglycerols (TG), cholesterol esters (ChE) and phospholipids (PL) in broilers subjected to 24 h fasting. It was observed, that after the first 6h, the contents of TG, PL and ChE decreased, whereas the plasma level of FFA was elevated. At the end of experiment, the contents of FFA and TG continued to change, and were 29 % and 42 % respectively, of the values before fasting, ChE slightly increased and reached the values before fasting, whereas PL remained the same. The amounts of all the principal fatty acids in the FFA increased, with the exception of linoleic acid, which was sharply reduced. The diminution of TG, PL and ChE amounts after the first 6h of restriction of the food, was not accompanied with changes of their fatty acid compositions. At the end of the fasting, however, the total unsaturation decreased in PL and ChE, but not in TG. In the three lipid fractions the relative part of palmitic acid increased (P < 0.01), accompanied with a lowering of the C18:1 (P < 0.01) in both ChE and PL, and C18:2 (P < 0.01) in PL. The results obtained, show that the changes in the content and fatty acid composition of the main plasma lipid fractions – FFA, TG, PL and ChE, reflect the nutrition state of chickens, as they differ after 6 h and 24 h of deprivation of the access to food. Short-term fasting activated the mobilization of fatty acids from fat depots and influenced the liver lipogenesis of the plasma lipid fractions, accompanied with a redistribution of the relative parts of the individual fatty acids.

Key words: broilers, fasting, plasma lipids, fatty acids, composition