Translation Series No Translated by the Translation Bureau() Multilingual Services Division Department of the Secretary of State of Canada

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1 ARCHIVES' FISHERIES AND MARINE SERVICE Translation Series No Toxic and dystrophyic manifestations in rats on a diet with a high salted lard content by L. M. Guidetti, C. Sarra, M. Boccignone, and L. Longhi Original title: Manifestaziono tossiche e distrofiche in ratti a dieta ad alto tenore di lardb salato From: Minerva Dietol. (15): 57-59, 1975 Translated by the Translation Bureau() Multilingual Services Division Department of the Secretary of State of Canada Department of the Environment Fisheries and Marine Service Halifax Laboratory Halifax, N.S pages typescript

2 DEPARTMENT OF THE SECRETARY OF STATÉ TRANSLATION BUREAU MULTILINGUAL SERVICES DIVISION,4^ ^K 'I^ ^^ CANADA SECRÉTARIAT D'ETAT BUREAU DES TRADUCTIONS DIVISION DES SERVICES MULTILINGUES TRANSLATED FROM - TRADUCTION DE AUTHOR - AUTEUR Italian TITLE IN ENGLISH - TITRE ANGLAIS L. Morisio Guidetti et al. INTO - EN English Toxic and Dystrophyic Manifestations in Rats on a Diet with a High Salted Lard Content. TITLE IN FOREIGN LANGUAGE (TRANSLITERATE FOREIGN CHARACTERS) TITRE EN LANGUE ÉTRANGÉRE ( TRANSCRIRE EN CARACTÉRES ROMAINS) Manifestazioni tossiche e distrofiche in ratti a dieta ad alto tenore di lardo salato. REFERENCE IN FOREIGN LANGUAGE ( NAME OF BOOK OR PUBLICATION) IN FULL. TRANSLITERATE FOREIGN CHARACTERS. REFERENCE EN LANGUE ÉTRANGERE ( NOM DU LIVRE OU PUBLICATION), AU COMPLET, TRANSCRIRE EN CARACTÉRES ROMAINS. Minerva dietologica REFERENCE IN ENGLISH - REFERENCE EN ANGLAIS.Minerva Dietetics PUBLISHER- EDITEUR PLACE OF PUBLICATION LIEU DE PUBLICATION Not stated Italy YEAR ANNEE 1975 DATE OF PUBLICATION DATE DE PUBLICATION VOLUME ISSUE N0. NUMERO PAGE NUMBERS IN ORIGINAL NUMEROS DES PAGES DANS L'ORIGINAL NUMBER OF TYP--J PAGES NOMBRE DE P1^GES DACTYLOGRAFnIEES 15 6 REQUESTING DEPARTMENT MINISTÉRE-CLIENT Environment TRANSLATION BUREAU NO. NOTRE DOSSIER NO BRANCH OR DIVISION DIRECTION OU DIVISION Fisheries and Marine/Office of rtim-edtrtut TRANSLATOR (INITIALS) TRADUCTEUR (INITIALES) MMM PERSON REQUESTING DEMANDÉ PAR YOUR NUMBER VOTRE DOSSIER NO DATE OF REQUEST DATE DE LA DEMANDE Dr. R.G. Ackman th August, U'\I.7r,i I ^^^Ti,. î...=t i :.. :..... ^::. ;. :...:;:^.:..... ^1^:^,.,..^......^ a..^ :.. Nov!^ 1976 i (REV. 2/68)

3 DEPARTMENT OF THE S'..:CRETARY OF STATE TRANSLATION BUREAU MULTILINGUAL SERVICES DtVISION SECRÉTARIAT D'ÉTAT F le- BUREAU DES TRADUCTIONS DIVISION DES SERVICES MULTILINGUES CLIENT'S NO. DEPARTMENT DIVISION/BRANCH CITY N DU CLIENT MINI STÉRE DIVISION/DIRECTION VILLE Fisheries and Marine/ Environment Office of the Editor «Ottawa BUREAU NO. LANGUAGE TRANSLATOR (INITIALS) N 0 DU BUREAU LANGUE ' TRADUCTEUR (INITIALES) Italian MMM TOXIC...AND_DYSTROPHYIC MANIFESTATIONS IN RATS ON A DIET WITH A ED Du 71- -I HIGH SALT ED LARD CONTENT On )L1(.. luiniativf Analysis of the Composition of Fresh Lard and Salt-preserved Lard by L. Morisio Guidetti - C. Sarra - M. Boccignone - L. Longhi Institute of Human Physiology of the University of Turin (Principal: Professor O. Pinotti) "Studies Centre for the Feeding of Animals in Animal Husbandry Production" of the National Research Council attached to the Institute of General Animal Husbandry of the Faculty of Veterinary Medicine of the University of Turin, Italy (Principal: Professor P. Masocro). Summary. - Adult rats of both sexes, fed on a hyperlipidic diet with ripened salted lard, at increasing energy percent doses, showed the onset of diffuse toxic and dystrophic lesions. In males, the manifestations appeared earlier and were more severe than in females. Samples of fresh lard were then analyzed and compared with that used in the diet of the animals and with other samples of ripened salted lard. The following were determined on each sample: the percentage composition of saturated and unsaturated fatty acids, by gaschromatography; the iodine index; the peroxide number; the free acidity. While the iodine index underwent SOS

4 2 slight variations, a marked increase in the free acids and number of peroxides was observed as well as a reduction in the unsaturated fatty acids in the preserved lard as compared with the fresh lard. Bibliographic references -- Experimental Dietology. In previous publications 1 ' 2 we communicated.the results of our observations on the effect of different lipids administered in increasing energy percent doses (30,40,50,60%), on weight changes in adult rats of both sexes. The lipids used were: virgin olive oil, the oil of various seeds, butter, margarine, salted lard. Unlike other authors 3,4, we observed that with a diet of which the lipid component consisted of lard, the animals weight increased by lower percentages than that of animals fed with oils and other fats. Furthermore, the rats given lard showed scaly patches, loss of hair, and dystrophic lesions at the base of the tail. The lesions appeared earlier and were more apparent in males than in females. These abnormal manifestations in animals of both sexes could be attributed to the lack of polyenoic fatty acids and, especially Of those essential fatty acids which are almost absent from the product, presumably as a result of the type of food given to the hogs. This latter hypothesis appears to be justified by the long demonstrated fact, that diet'is the most important factor causing variations in the makeup of body fat. It has furthermore been demonstrated 5 that a hyperlipidic diet, above all if it consists mainly of saturated fatty acids, can in itself induce a lack of those essential fatty acids, because it increases the body's requirements for them. It may further be presumed that the preserving process cause the formation of peroxides which, besides acting on the essential fatty acids,

5 and denaturing their specific function, may bring about a toxic state in the animals with irreversible damage to the cells. Andrews 6 has in fact demonstrated that rats die on the third day if the lipid fraction used is highly oxidized; toxicity being generally linked to the level of peroxides present in the food. In order to clarify the mechanism genesis giving rise to the altered trophiem of animals fed specific lipids, we analyzed the composition of the lard used in the diet (sample C), as well as of a few other samples found on the market. In order to further clarify if and to what extent the characteristics of salted lard differ from those of the fresh product, two samples of the latter were also analyzed at the saine time, as follows: sample A found on the market and claimed to be fresh; sample B considered, owing to its origin, to be definitely fresh. Gas chromatography was carried out on each sample and the iodine number, the peroxide number and the free acids determined. The acid composition of the lard was determined using a Carlo Erba Fractovap GT gas chromatograph with flame ionization detector and columns 250 centimetres in length, prepared with LAC 860 at 10% on CGLA Cromosorb (60-80 mesh). The techniques described in the Italian Norms for Oils and Fats were used to evaluate the peroxide number and the free acidity; the iodine number was determined according to Wijs. The results are shown in the table. From the data reported it may be seen that the preserved lard differs from the fresh lard inasmuch as: 1) the polyenoic acids are fewer in number; 2) the peroxide number is considerably higher and the free acidity is also higher; 3) few differences are noted in the iodine number.

6 4 These differences demonstrate that preservative treatment induces alterations of some relevance: exposure to air causes these alterations to progress auto-catalytically by affecting the rate of degradation also through photodynamic action 8.9. The organoleptic characteristics of the product may sometime be misleading; in fact during the period of initial induction of peroxidation, that is to say at the hydroperoxide stage it is not easy to pinpoint the alterations because they affect neither the flavour nor the aroma 10 ' 11. Gaschromatographic analysis No. of Iresh lard Salted lard c atoms A B c traces 0.01 traces 0.0o ,09 traces traces traces : 0 8 : 0 10:0 10: :0 14: : ,05 14 :e traces 00 1 traces 16: ,84 23,77 16: 1 17 : 0 17 : I 18: 0 18 : 1 18 : 2 18 : 3 20 : 0 20: 1 20 : 2 AGS A(;1 tracés traces trams taces ( ' , traces traces ' 2, , ,45 0, , , , ,27 13, , , ,27 15, , , , ,77 0, , » ,22 66,01 60, ,29 Je ,4 56,9 Peroxides 173,6 24,8 396,8 3701' AGL Table 1

7 5 The lard used by us had normally pleasant organoleptic qualities. The stability of the preserved product is therefore a problem which must not be underestimated, since lard in its various forms, is widely used in the human diet. Also recently stressed is the need to evaluate the level of fatty acids with uneven numbers of carbon atoms, saturated and unsaturated, particularly of heptadecanoic acid ) which is of particular metabolic (C17' interest and the trophic effects of which are being studied in the preparations used in the diets of animals, in relation to the lipid characteristics of the foodstuff 12. In the gas chromatographic analysis carried out by us, this value also underwent variations, as may be seen from the table. SUMMARY From the Department of Unman Physiology (Head: Prof. O. Pinotti). and the Zoo- technical Animal Alimentation Study Centre d: Prof. P. Masocro), Faedtv of Veterinary Medicine, ;University of *Turin. L.-Morisio Cuidetti, C. Sarra, M. Boccignone and L. Longhi: Toxic and dystrophie manifestations In rats on a diet with a high salted-lard content. A comparison of the composition of fresh «and salted lard. Diffttse toxic and dystrophic lesions were nnted in male and female adult rats fed on a hyperlipiclic diet with salted lard in iibureasing energy percent doses. Manifestations appearéd earlier and were more severe in nudes. A comparison was made between samples of fresh lard, that used in the diet, and other types of salted lard. The following parameters were examined: pereentatte of saturated and unsaturated fatty.acids (cas chromatography); iodint. number; number of pe - enides; ft'ee acidity. Szillt. d, as opposed to fresh. lard presented a marked increase in free acidity ard number of peroxides and a decrease in unsaturated fatty acids. Only slight differences in -iodine number were noted. ["Min. Diet." 15, (June) L. Morisio Guidetti, C. Sarra, M. Boccignone, L. Longhi: "Toxic and dystrophic manifestation in rats on a diet with a high salted lard content. Comparative analysis of the composition of fresh lard and of that preserved by means of saltine].

8 6 BIBLIOGRAPHY I) Nlorisio Guidetti L.. LongIli L.: Boll. Soc. It. Biol. Spey., , ) Nlorisio Gui(ing; L., LongIli L.: Boll. Soc. It. Biol. Sper.. 49, 201, ) ittrhoriak J. e coll.: J. of Nutrition, , ) Tlioniasson FI. J.: «Biochemical Problems ot Libids*. In London Butterwortlis Scientific Publications ; pag ) Tremolières J.: n Biologie Générate». Dunod. Paris. 1V, 213, ) Andrews J. S. e coll.: J. Of Nutrition., 70, 199, ) «Stazione Sperimentole per le industrie deeli oh i e dei grossi*. Norme Itoliane per il controll del grassi c derivati. Milano, I ) Lea C. 1-1.: J. Soc. Chem. Ind., 146, ) Christensen Ji. A.: chat da Deuel H. J.. in The Lipids Intursciences Publisher Ltcl. London, , ) Duan L. R.: «World Rewiew or Nutrition and Dietetics». BaseliNeW York, IX. 181, ).Masoero P.: Notiziorio Assalioo ) Mustier() P.: Comunicazione verbale. Italian Bibliographic Items 7. "Experimental Station for the Oil and Fat Industries". Italian standards for the control of fats and their derivatives. Milan, Verbal Communication. [Address of the Authors: L. Morisio Guidetti - C. Sarra - M. Boccignone L. Longhi - Institute of Human Physiology of the University of Turin, Italy.]

FISHERIES AND MARINE SERVICE. Translation Series No Investigation of the lipid composition of several species of fish

FISHERIES AND MARINE SERVICE. Translation Series No Investigation of the lipid composition of several species of fish FISHERIES AND MARINE SERVICE ARCHIVES Translation Series No. 3637 Investigation of the lipid composition of several species of fish by A.G. Rudenko, and V.I. Lisovskaya Original title: Issledovanie sostava