Comparison of the effects of clarified yogurt butter and commercial di-etary oils on serum fatty acid composition in rat

The link between dietary fat and heart disease has been established for decades. Although, the atherogenic effect of saturated fatty acids is somehow controversial, the cardioprotective effects of polyunsaturated fatty acids (PUFA) are clearly documented. This study investigated the effects of different dietary oils on serum fatty acid composition in rat. Six week male Wistar rats (n=40) were randomly assigned into 5 groups and received chow diet for 3 weeks, before blood sample collection from 4 rats of each group. Remaining rats were then received chow diet or chow diet supplemented with yogurt butter, olive oil, soybean oil, or flaxseed oil providing 53% of energy from fat for another 4 weeks. Blood samples were then collected and serum fatty acid composition analysed by gas chromatography. Total saturated, monounsaturated, and n 6 and n 3 PUFA were significantly higher in rats received yogurt butter, olive oil, soybean oil, and flaxseed oil supplemented diets, respectively, compare to the controls (P<0.05). In addition, the ratio of n 6:n 3 PUFA markedly decreased by consumption of flaxseed oil compare to other diets (P<0.05). Rats received olive, soybean, and flaxseed oils showed significantly lower serum triacylglycerol compare to the control (P<0.05). Moreover, no significant effect observed on serum cholesterol in rats consumed yogurt butter. We clearly showed that the composition of dietary fat impact on serum fatty acid composition and consumption of yogurt butter had no significant atherogenic effects on serum total and LDL cholesterol.