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United States Department of Agriculture

Agricultural Research Service

Title: Dietary Lipids Modulate Bone Prostaglandin E2 Production, Insulin-Like Growth Factor-I Concentration and Formation Rate in Chicks

item Watkins, Bruce - PURDUE UNIV., IN
item Shen, Chwan-L - PURDUE UNIV., IN
item McMurtry, John
item Bain, Steven - ZYMOGENETICS, INC., WA
item Allen, Kenneth - COLORADO STATE UNIV
item Seifert, Mark - INDIANA UNIV. MED. CTR.

Submitted to: Journal of Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: August 11, 1997
Publication Date: N/A

Interpretive Summary: Bone problems are a major problem in the poultry industry. Many factors including hormones as well as dietary ingredients are known to be important to normal bone formation. This study was conducted to determine whether dietary fat source would influence the production of growth factors important to bone formation in young chicks. It was determined that chicks sfed butter plus corn oil as the fat source enhanced bone IGF-I production, resulting in greater bone formation. Other sources of fat were not as effective. The results of this study will provide poultry producers with information to enhance bone development and possible minimize bone abnormalities. Results of this study will be of interest to other scientists.

Technical Abstract: This study examined the effects of dietary fat on the fatty acid composition of liver and bone, and on the concentration of insulin-like growth factor-I(IGF-I) in liver and bone, as well as the relationship of these factors tobone metabolism. Male chicks were fed diets containing one of four lipid sources: soybean oil, butter + corn oil, margarine + corn oil or menhaden oil + corn oil. At 21 and 42 days of age, chicks fed menhaden oil had the highest concentration of fatty acids of cortical bone. Bone IGF-I concentration increased from 21 to 42 days in chicks given soybean and butter diets. Periosteal bone formation was highest in chicken given butter + corn oil. The higher bone formation and IGF-I levels in chicks fed butter + corn oil suggest that dietary butter optimized the production of bone growth factors. These studies showed that dietary fat positively altered bone formation by controlling the production of local regulatory factors in bone.

Last Modified: 4/22/2015
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