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Biochemical Observations on Aortas of Chickens

Effect of Different Fats and Varying Levels of Protein, Fat and Cholesterol1

Hans Fisher, Abraham Feigenbaum, Gilbert A. Leveille, Harold S. Weiss and Paul Griminger

Department of Poultry Science, Rutgers University, New Brunswick, New Jersey

Growing cockerels were fed diets varying in level of protein, fat and cholesterol and their aortas examined grossly as well as chemically. Similarly, two age groups of hens were placed for one year on essentially cholesterol-free diets containing fat of different degree of saturation, and their aortas were examined. On the basis of the data collected the following conclusions are in order:

1. The gross appearance of the induced lesion is similar to that of the spontaneous one and occurs predominantly in the abdominal region of the aorta.
2. The abdominal segment of the aorta "ages" more rapidly than the thoracic region as evidenced by the greater increase in hydroxyproline (collagen) content.
3. Cholesterol deposition in the aorta was associated with a more saturated type of aortic fat.
4. Aortic fat differs in fatty acid composition from plasma fat. The abdominal aortic fat is more saturated than the fat of the thoracic region.
5. In the hens, tallow hastened the development of aortic lesions.
6. In the growing rooster the combination of a low-protein level with 0.3% of cholesterol and 10% of corn oil gave rise to higher plasma and aorta cholesterol levels but to less severe atherosclerosis than was induced with high-protein, 2% of cholesterol and 10% of corn oil.

1 Paper of the Journal Series, New Jersey Agricultural Experiment Station, Rutgers University, the State University of New Jersey, Department of Poultry Science, New Brunswick, N. J. Supported in part by grants in aid from the Nutrition Foundation, Public Health Grant H-3178 and Central Jersey Farmers Cooperative, Hightstown, N. J.

Manuscript received 3 April 1959.




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