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Journal of Nutrition Vol. 105 No. 6 June 1975, pp. 676-687
Copyright © 1975 by American Society for Nutrition
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Dietary Effects of the Esters of Butyric, Caproic, Caprylic, Capric, Lauric, Myristic, Palmitic, and Stearic Acids on Food Intake, Weight Gain, Plasma Glucose, and Tissue Lipid in the Male White Rat1

W. O. Caster, Anna V. Resurreccion, Mildred Cody, James W. Andrews, Jr.2 and Rolf Bargmann

Departments of Home Economics Nutrition and Statistics, University of Georgia, Athens, Georgia 30602

Eight saturated fatty acid esters were fed to male white rats for 30 days in a 1/81 fractional factorial experiment in which diets contained 12–38% of their total energy as lipid. Marked increases in food intake, feed efficiency, and weight gain were achieved when lipid provided 36% of diet energy, and when that lipid was more than half caproate, caprate, myristate, and/or stearate. Caproate was the only saturated fatty acid to increase the concentration of cholesterol in plasma and liver. Caproate also increased plasma glucose levels. The feeding of stearate or caprylate decreased plasma and liver cholesterol. Caprate increased liver fat. The short-chain fatty acids (butyrate to myristate) increased the concentration of fat in the carcass.

KEY WORDS: • butyrate • caproate • caprylate • caprate • laurate • myristate • palmitate • stearate • cholesterol

1 This work was supported in part by grants from the National Dairy Council, the National Live Stock and Meat Board, and by Public Health Service grant AM 08595 from the National Institute of Arthritis and Metabolic Disease.

2 Current address: Skidaway Institute of Oceanography, Savannah, Ga. 31406.

Manuscript received 13 May 1974.




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