Interrelationships of Dietary Lipids Upon Fatty Acid Composition of Brain Mitochondria, Erythrocytes and Heart Tissue in Chicks

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Abstract
Alterations in fatty acid composition of brain and other tissues of chicks by dietary means were demonstrated and correlated with possible physiologic dysfunctions. The addition of 7 per cent cod liver oil to a diet with 1.2 per cent ethyl linoleate caused extensive substitution of several nonessential fatty acids in lipids of brain mitochondria, erythrocytes and whole heart, with decreases in essential fatty acids. The addition of 7 per cent lauric acid to a 1.2 per cent ethyl linoleate diet resulted in higher percentages of essential fatty acids in lipids of brain mitochondria and whole heart, more linoleic acid in erythrocytes and compensatory decreases in monoenes and 5,8,11-eicosatrienoic acid, suggesting a mechanism by which lauric acid can function to increase the effectiveness of linoleic acid in preventing essential fatty acid deficiency. Myristic acid was less effective in sparing essential fatty acids, and palmitic acid was ineffective. The level of linoleic acid in brain tissue is uniquely low.