Effects of dietary Chinese cured meat on lipid metabolism in rats

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• 作者：Mingmin Xiong ; Yumei Zhang ; Xianbiao Li ; Changwei Ma
• 关键词：Chinese cured meat ; Organ/body weight ratio ; Plasma lipid profile ; Lipid oxidation
• 刊名：Food Chemistry
• 出版年：2008
• 出版时间：1 March 2008
• 年：2008
• 卷：107
• 期：1
• 页码：60-67
• 全文大小：807 K

文摘

The effects of different fats on animal lipid metabolism were investigated in order to clarify the safety of cured meat. The physical effect of nitrite in the cured meat was also explored due to a increased concern of this compound as a food additive. Body weight, food intake, organ/body weight ratio and plasma lipid profiles were analyzed. Rats fed with cured meat fat did not show any differences in body weight and food intake, compared with the control, and no significant difference was observed among groups. However, lard-fed rats showed marked morphological alternations in aortic intima and liver tissue. The cured meat group did not show apparent morphological changes on aorta intima compared to the control. Rats that received lard diet had significantly elevated TC (2.27 ± 0.46 mmol/ml), higher LDL-C (0.78 ± 0.31 mmol/ml) but lower HDL-C (1.55 ± 0.14 mmol/ml). Lard-fed rats had elevated oxidized LDL in serum and MDA level in blood and liver. However, diets containing fresh fat (with/without added nitrite) or cured meat fat failed to show these detrimental effects.