Effect of feeding cooked ground beef on serum lipid and lipoprotein bound cholesterol concentration in male swine

J. E. Williams, H. B. Hedrick, Mike E Tumbleson

Research output: Contribution to journalArticlepeer-review

Abstract

An experiment using 32 miniature swine was designed to study the effects of eating cooked ground beef or soybean meal + tallow on serum lipid and lipoprotein levels. Cooked ground beef (26.9% fat) and beef tallow (96.9% fat) were added at 32.8 g and 8.2 g per 100 g of ration, respectively, in order to provide 40% of the protein requirement coming from beef. The experimental diets formulated to be isocaloric and isonitrogenous were: basal diet in which soybean meal and corn oil served as protein and fat sources, respectively; basal plus crystalline cholesterol incorporated at .05% of the diet; basal plus cooked ground beef (Beef); basal + tallow with crystalline cholesterol added at .03% of the diet. The polyunsaturated to saturated fat ratio averaged 4.32 for diets 1 and 2 and .14 for diets 3 and 4, respectively. After 10 weeks, serum trigylceride levels were unaffected (P>.05) by the beef and tallow treatments. The consumption of the beef diet, however, elevated (P<.01) serum cholesterol levels and HDL-cholesterol levels from week 2 through 10 while the tallow diet increased serum cholesterol levels from week 2 through 8. Serum low density lipoprotein (LDL) + very low density lipoprotein (VLDL) bound cholesterol levels were elevated (P<.05) at 2, 4, 6, 8 and 10 weeks of the experiment for the basal + tallow treatment. Beef protein, unlike tallow, in a soybean meal based diet caused an elevation in serum HDL cholesterol levels without an alteration in percent cholesterol distribution.

Original languageEnglish (US)
Pages (from-to)165-180
Number of pages16
JournalNutrition Reports International
Volume31
Issue number1
StatePublished - 1985
Externally publishedYes

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science
  • Biochemistry
  • Endocrinology

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