Variación de la peroxidación lipídica según la composición de ácidos grasos de microsomas hepáticos de aves

Studies were done to analyze the fatty acid composition and sensitivity to lipid peroxidation of hepatic microsomes from duck, quail and chicken. Fatty acid profiles differed among species. Duck microsomes had significantly higher content of polyunsaturated fatty acids, especially arachidate (C20:4 n6) and docosahexahenoate (C22:6 n3). Palmitoleate (C16:1 n7) and oleate (C18:1 n9) was significantly higher in quails and ducks. Lipid peroxidation were induced with ascorbate-Fe2++ and determined by the increase in light emission through chemiluminiscence. Only duck membranes were successfully peroxidized. Moreover, duck microsomes decreased its polyunsaturated fatty acids content after lipid peroxidation. The results indicate a close relationship between tissue sensitivity to lipid peroxidation in vitro and polyunsaturated fatty acid concentration. Duck microsomes were very sensitivity to lipid peroxidation in contrast to chicken and quail microsomes. This coincides with the wide in vivo susceptibility reported for substances that have the ability of originating free radicals (for example aflatoxine B1).