Effects of ascorbic acid, vitamin E, and fatty acids on lipid composition in cockerels

Serum, aorta, heart, and liver tissues of cockerels reflected numerous changes in cholesterol and triglyceride composition when 5 or 10% oleic or palmitic acid, ascorbic acid, and vitamin E were added to their diets. Heart cholesterol concentration and liver cholesteryl ester content increased with the 10% oleic acid diet. Heart and liver cholesterol increased when ascorbic acid was added to 5% fatty acid diets, and heart cholesterol increased when ascorbic acid was added to the 10% palmitic acid diet. Vitamin E exerted a cholesterol- or cholesteryl ester-lowering effect on both 10% palmitic and 10% oleic acid diets. Heart and liver triglycerides were lower with the 5% oleic acid diet than with the 5% palmitic acid diet. The opposite effect was observed with the 10% fatty acid diet. Dietary ascorbic acid appeared to have some triglyceride-lowering effect. Dietary fatty acid composition was reflected in cockerel aorta, heart, liver, and serum fatty acid distribution, with oleic acid having the greater influence.