Effects of Fermented Products from the Chub Mackeral on Growth, and on Lipogenesis and Contents of Various Lipids in the Liver of Growing Chicks

Abstract

This experiment was conducted to determine the effect of dietary fermented products from the chub mackeral on contents of various lipid fractions in the liver and the plasma, and on activities of lipogenic-related enzymes in the liver of growing chicks. Forty chicks (SCWL male, 4 weeks of age) were weighed individually and divided into five groups of eight chicks each, which were fed the diet containing either 0 (control group), 0.2, 0.5, 1.0 or 2.0% with fermented products from the chub mackeral (chub mackeral extracts). Chicks were fed the experimental diets for 21 days.
Dietary chub mackeral extracts improved body weight gains of chicks. Abdominal fat weights were significantly decreased by the addition of 1.0 or 2.0% chub mackeral extracts. The 1.0 or 2.0% extracts to the diet showed the tendency of decreases in the triglyceride and free cholesterol concentrations in the plasma of chicks. When 1.0 or 2.0% chub mackeral extract was supplemented to the diet, the triglycride and free cholesterol contents in the liver of chicks were significantly decreased. Similarly, the addition of more than 0.5% extracts to the diet caused significant reduction in the cholesterol in the liver of chicks. Activities of acetyl-CoA carboxylase, fatty acid synthetase and 3-hydroxy-3-methylglutary-CoA reductase in the liver of chicks tended to be decreased and were significantly decreased by the addition of 1.0 or 2.0% chub mackeral extracts to the diet.