Catabolism of Fatty Acids by Chicken Liver Homogenates Incubated with Margaric, Stearic and Linoleic Acids

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  • KOH Tae Song
    Laboratory of Animal Nutrition, Faculty of Agriculture, Nagoya University
  • TASAKI Iwao
    Laboratory of Animal Nutrition, Faculty of Agriculture, Nagoya University

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Other Title
  • マーガリン酸,ステアリン酸およびリノール酸を添加した鶏肝臓ホモジネートによる脂肪酸の分解
  • マーガリンサン ステアリンサン オヨビ リノールサン オ テンカシタ ニワトリ

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In order to confirm the catabolizability of margaric acid in the chicken body, liver homogenates of fasted 2kg White Leghorn cockerels were incubated with margaric, stearic and linoleic acids in albumin complex, and the disappearance rates of fatty acids were compared. Total fatty acids and margaric acid were significantly diminished in the first 30 and 15 minutes of incubation, respectively, and thereafter no significant change was observed. When margaric, stearic and linoleic acids were added to the media, disappearance rates of these fatty acids during 30 minutes of incubation were 26.9, 16.4 and 23.4%, respectively. This result suggests that margaric acid is catabolized in the chichen liver as are other fatty acids present in the chicken body. Furthermore, addition of fatty acids increased the disappearance rates of endogenously present fatty acids in the media.

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