FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (5): 239-246.doi: 10.7506/spkx1002-6630-201805036

• Nutrition & Hygiene • Previous Articles     Next Articles

Effect of Consumption of Fermented Sausage Made with Oat Bran-Supplemented Fat Simulant on Lipid Levels and Serum Antioxidant Status in Rats

YANG Min1, YANG Yong1,*, WU Shitao2, LI Binbin1, ZHANG Nan1, ZHANG Xueguang1, HOU Qing1, CHEN Hong1, LIN Derong1, LIU Aiping1, LIU Yuntao1, LI Jian3, LIN Yan3   

  1. 1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; 2. College of Animal Science and Technology, Sichuan Agricultural University, Ya’an 625014, China; 3. Animal Nutrition Institute, Sichuan Agricultural University, Ya’an 625014, China
  • Online:2018-03-15 Published:2018-03-14

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Abstract: Objective: To study the effect of the ingestion of fermented sausage formulated with oat bran-supplemented fat simulant (OBFS) against traditional fermented sausage (TFS) on lipid levels and antioxidant status in rats. Methods: A total of fifty-one healthy rats with average body weight of (70 ± 2) g were randomly divided into 3 groups: blank, control and experimental groups, which were fed on a basal diet alone or supplemented with 20% OBFS and 20% TFS, respectively. The levels of total cholesterol (TC), triglyceride (TG), low density lipoprotein cholesterol (LDL-C), high density lipoprotein cholesterol (HDL-C), oxidized low density lipoprotein (ox-LDL), malonaldehyde (MDA) and superoxide dismutase (SOD) activity in serum were measured at the end of 0, 3, 6 and 9 weeks. Results: Compared with the blank group, feed intake significantly decreased after 6 and 9 weeks in the experimental group (P < 0.05); body weight significantly increased after 3 weeks (P < 0.05), but no significant difference was noted after 6 and 9 weeks (P > 0.05); serum TC, TG and LDL-C were lower but not significantly different at all three time points (P > 0.05); HDL-C significantly decreased after 6 weeks (P < 0.05), but no significant difference was observed at other time points (P > 0.05); there was no significant difference in ox-LDL or MDA content at three time points (P > 0.05); SOD activity significantly increased after 9 weeks (P < 0.05). Compared with the comparison group, feed intake decreased after 3, 6 and 9 weeks in the experimental group, but was not significantly different (P > 0.05); body weight significantly decreased after 9 weeks (P < 0.05); TC, TG and LDL-C were not significantly different at three time points (P > 0.05); HDL-C increased but not statistically significantly after 6 weeks (P > 0.05); ox-LDL significantly increased after 3 weeks (P < 0.05); no significant difference in MDA was found at all three time points (P > 0.05); SOD activity significantly increased after 9 weeks (P < 0.05). Conclusion: Compared with TFS, OBFS could suppress appetite, control body weight, enhance serum TC and TG metabolism and increase serum antioxidant status.

Key words: oat bran-supplemented fat simulant, fermented sausage, rats, lipids, lipid oxidation

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