Influence of different dietary vitamin C levels on vitamin E and C content and oxidative stability in various tissues and stored m. longissimus dorsi of growing pigs

Meat Science ◽  
2006 ◽  
Vol 73 (2) ◽  
pp. 362-367 ◽  
Author(s):  
S. Gebert ◽  
B. Eichenberger ◽  
H.P. Pfirter ◽  
C. Wenk
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Oxidative Stability ◽  
Growing Pigs ◽  
Dietary Vitamin ◽  
Longissimus Dorsi ◽  
Vitamin E And C

scholarly journals Effects of dietary vitamin E and vitamin C supplementation on the level of α-tocopherol and L-ascorbic acid in muscle and on the antioxidative status and meat quality of pigs

2011 ◽  
Vol 50 (No. 4) ◽  
pp. 175-184 ◽  
Author(s):  
R. Lahučký ◽  
IBahelka ◽  
K. Novotná ◽  
K. Vašíčková
Keyword(s):  
Ascorbic Acid ◽  
Vitamin E ◽  
Vitamin C ◽  
Oxidative Stability ◽  
Meat Quality ◽  
Alpha Tocopherol ◽  
Dietary Vitamin ◽  
Control Group ◽  
Drip Loss ◽  
Positive Effects

In total thirty pigs (Slovak Meaty) defined by DNA based test as not susceptible to malignant hyperthermia (non-mutant on RYR1) were used in the experiment. Treatment consisted in supplementation of vitamin E (500 mg &alpha;-tocopherol/kg diet as &alpha;-tocopherol acetate) (group E) and the same doses of vitamin E plus vitamin C (200 mg L-ascorbic acid/kg diet) (group E + C) to finishing pigs for the last 30 days before slaughter. The higher dietary vitamin E level resulted in higher levels of &alpha;-tocopherol in fresh (24 h), chill-stored (5 days, 4&deg;C), chill-stored and cooked (80&deg;C) and frozen meat (3 months, &ndash;25&deg;C), (P &lt; 0.05). Higher dietary vitamin C resulted in higher levels L-ascorbic acid in fresh and chill-stored meat (P &lt; 0.05) but no significant differences vs. control pigs were observed in cooked and frozen meats. Supplementation with vitamins E and C (group E + C) had positive effects on pH (45 min) (P = 0.06) and on drip loss (P &lt; 0.05) values as compared to control group. The rate of oxidation (malondialdehyde-MDA production) by stimulation with Fe<sup>2+</sup>/ascorbate (incubation of muscle LD for 0 and 30 min) was higher in control group as compared to both experimental groups (P &lt; 0.05). Positive effects of vitamin E on oxidative stability measured as thiobarbituric acid reactive substances (TBARS, MDA) were observed mainly in chill-stored meat (P &lt; 0.05). Using TBARS method, no additional effect of vitamin C on oxidative stability of fresh, chill-stored, cooked and frozen meat was found. In conclusion, supplementation of the combination of vitamin E (500 mg &alpha;-tocopherol/kg diet) and vitamin C (200 mg L-ascorbic acid/kg diet) for 30 days before slaughter improved meat quality values (drip loss, pH), however, it seems to depend on the genetic background of animals (occurrence of mutation on RYR1). Oxidative stability of meat lipids measured as TBARS value can be improved by vitamin E supplementation to feed. &nbsp;

scholarly journals Effects of Vitamin E and Vitamin C on Mercury Induced Toxicity in Mice

2013 ◽  
Vol 19 (2) ◽  
pp. 93-100 ◽  
Author(s):  
MA Huq ◽  
MA Awal ◽  
M Mostofa ◽  
A Ghosh ◽  
AR Das
Keyword(s):  
Body Weight ◽  
Vitamin E ◽  
Vitamin C ◽  
Biochemical Parameters ◽  
Hematological Parameters ◽  
Protective Role ◽  
Alpha Tocopherol ◽  
Post Mortem ◽  
Group B ◽  
Vitamin E And C

The present study was undertaken to find out the efficacy of vitamin E and/or vitamin C against mercury (Hg) induced toxicity in mice. Sixty mice were randomly divided into 5 equal groups (n=12). One group of mice (Group A) was kept as control and each of rest four groups (B, C, D and E) were fed with mercuric chloride (HgCl2) in drinking water @ 65 mg/L. In addition to HgCl2 alpha-tocopherol (vitamin E) @ 100 mg/L, ascorbic acid (vitamin C) @ 250 mg/L and combination of vitamin E and vitamin C at same dose were given to the mice of groups C, D and E respectively. All treatments were continued for 28 consecutive days. Four mice of each group were sacrificed on day 1, 14 and 28 and efficacy of vitamin E and vitamin C against Hg induced toxicity were evaluated by observing toxic signs, body weight, hemato-biochemical parameters and postmortem lesions. Mild (++) toxic signs as evident by reduced feed and water intake, salivation, vomiting, excitement, muscle tremor, ataxia, restlessness, incordination and ruffled hair coat were observed from 2nd week (group B) and from 3rd week (group C and D) by intoxication with HgCl2. Significant (P<0.01) reduction of body weight (18.38%) and hematological parameters i.e. TEC (19.88%), TLC (27.89%), Hb content (34.09%) and PCV (9.15%) were observed at day 28 in HgCl2 induced intoxicated mice (group B). At identical period in same group biochemical parameters i.e. AST (46.99%) and ALT (58.72%) increased significantly (p<0.01). Pinpoint hemorrhages throughout the liver and highly (++++) congested kidney was also observed at post mortem (group B). All the parameters i.e. toxic signs, body weight, hemato-biochemical and post mortem lesions were found to be slight (+) or mild (++) and/or improved in rest three groups of mice following treatment with vitamin E, vitamin C and combination of vitamin E and vitamin C. The present study reveals that vitamin E and C have a protective role against Hg poisoning. However, combination of vitamin E and C gave better results.DOI: http://dx.doi.org/10.3329/pa.v19i2.16949 Progress. Agric. 19(2): 93 - 100, 2008

scholarly journals Effects of dietary organic selenium and vitamin E supplementation on post mortem oxidative deterioration in muscles of pigs

2001 ◽  
Vol 44 (2) ◽  
pp. 193-202 ◽  
Author(s):  
P. Krska ◽  
R. Lahucky ◽  
U. Küchenmeister ◽  
K. Nürnberg ◽  
O. Palanska ◽  
...  
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Colour Stability ◽  
Organic Selenium ◽  
Positive Effects ◽  
Oxidative Deterioration ◽  
Psoas Major Muscle ◽  
Psoas Major

Abstract. The effect of feeding high levels of α-tocopherol and organic selenium (Se) to pigs on colour stability and on the susceptibility to oxidative deterioration was investigated. Treatments consisted of supplementation of vitamin E (200 mg/kg diet), organic Se (0.3 mg/kg diet) and both vitamin E and organic Se for the last 60 days to finishing pigs before slaughtering. Longissimus dorsi (LD) and psoas major (PM) muscles were examined after 2 and 7 days of storage on colour stability and on lipid peroxidation (measured as malondialdehyde equivalents). Rate of oxidation by Stimulation with Fe2+/ascorbate was also estimated in LD samples obtained post mortem. In PM 7 days post mortem we found differences between control and groups of pigs supplemented with vitamin E and Se on reflectance, but significant differences (P < 0.05) were found only in the vitamin E + Se group. Positive effects (P < 0.05) of vitamin E and Se on colour in psoas major muscle refrigerated for 7 days are supported with significant (P < 0.05) lower levels of TBARS values in pigs supplemented with vitamin E and organic Se as well. Supplementation with organic Se does not affect the oxidative stability of muscle tissue (longissimus dorsi) when the rate of iron-induced lipid oxidation was examined. Dietary Se had limited potential for enhancing the quality of pork carcasses (psoas major) and accentuating the effect of vitamin E on the oxidative stability of longissimus dorsi muscle was not found.

scholarly journals Vitamin C and Vitamin E Mitigate the Risk of Pancreatic Ductal Adenocarcinoma from Meat-Derived Mutagen Exposure in Adults in a Case-Control Study

2019 ◽  
Vol 149 (8) ◽  
pp. 1443-1450 ◽  
Author(s):  
Donghui Li ◽  
Hongwei Tang ◽  
Peng Wei ◽  
Jiali Zheng ◽  
Carrie R Daniel ◽  
...  
Keyword(s):  
Pancreatic Cancer ◽  
Vitamin E ◽  
Vitamin C ◽  
Pancreatic Ductal Adenocarcinoma ◽  
Case Control Study ◽  
Case Control ◽  
Ductal Adenocarcinoma ◽  
Dietary Vitamin ◽  
Total Vitamin ◽  
Control Study

ABSTRACT Background Previous studies have found that meat-derived mutagens increase, and vitamin C or E decrease, the risk of pancreatic cancer. Objective The aim of this study was to determine whether intake of vitamin C or E modulates the association between meat-derived mutagen exposure and risk of pancreatic cancer. Design We conducted a case-control study in 1321 patients with pathologically confirmed pancreatic ductal adenocarcinoma (PDAC) and 1061 healthy controls (aged 28–88 y). Cases and controls were frequency-matched by age, sex, and race/ethnicity. Mutagen intake was assessed using a meat preparation questionnaire. Intakes of vitamin C, E, and other dietary components were assessed via a food-frequency questionnaire in a subset of 811 cases and 818 controls. ORs and 95% CIs were estimated in multivariable-adjusted logistic regression models. Results The risk of PDAC was not associated with meat intake but was associated with consumption of well-done grilled or barbecued chicken (OR: 1.57; 95% CI: 1.18, 2.09; P = 0.001). Intake of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline was associated with increased PDAC risk (Ptrend = 0.047). Participants in the highest, as compared with the lowest, quintile of 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (PhIP) intake experienced a 38% increased risk of PDAC (95% CI: 1.00, 1.90; P = 0.048). Intakes of total vitamin C or E from food and supplements or from supplements alone were each inversely associated with PDAC risk. Stratified analyses showed differential associations for PhIP intake and PDAC risk, such that risk increased among individuals with lower intake of vitamin C or E and decreased among those with higher vitamin intake. Significant interactions of dietary vitamin C, dietary vitamin E, and total vitamin E with PhIP intake were detected (Pinteraction = 0.023, <0.001, and 0.013, respectively). Conclusions Consistent with experimental evidence, this study of 811 cases and 818 controls has shown that high intake of dietary vitamin C or E mitigates the risk of PhIP-related PDAC.

scholarly journals The effect of lycopene and vitamin E on the growth performance, quality and oxidative stability of chicken leg meat

2011 ◽  
Vol 56 (No. 12) ◽  
pp. 536-544 ◽  
Author(s):  
M. Englmaierová ◽  
I. Bubancová ◽  
T. Vít ◽  
M. Skřivan
Keyword(s):  
Body Weight ◽  
Vitamin E ◽  
Oxidative Stability ◽  
Dry Matter ◽  
Growth Traits ◽  
Cholesterol Content ◽  
The Body ◽  
Control Treatment ◽  
Dietary Vitamin ◽  
Control Group

&nbsp;A 2 &times; 3 factorial design experiment was conducted to evaluate the effect of adding lycopene <br />(0 and 75 mg/kg) and vitamin E (0.50 and 100 mg/kg) to the diet of chickens. Moreover, the study investigated growth traits, oxidative stability and chemical composition of leg meat and the vitamin content of meat and liver. The study was conducted using five hundred and forty Ross 308 male broilers that were assigned to one of the six dietary treatments. Significant interactions between lycopene and vitamin E additions affected the body weight of 21-days-old chickens (P = 0.005), the malondialdehyde content in fresh leg meat (P &lt; 0.001) and leg meat stored for 3 days at temperatures of 2.5 to 4&deg;C (P = 0.032), the cholesterol content in leg meat (P &lt; 0.001) and the lycopene content in liver (P = 0.006). The chickens with the highest body weight were fed 75 mg/kg of lycopene and 50 mg/kg of vitamin E. The vitamin E supplement increased the oxidative stability of fresh and stored leg muscle (P &lt; 0.001). The lowest mean cholesterol value (3.49 g/kg of dry matter) was found out in the meat from broilers that were fed 75 mg/kg of lycopene in contrast to broilers fed the control treatment without lycopene (3.93 g/kg of dry matter). Dietary vitamin E significantly reduced the fat content (P = 0.033) and increased the ash content of&nbsp;leg meat. The highest lycopene concentration in liver (2.82 mg/kg of dry matter) was in chickens that were fed the highest levels of vitamin E and lycopene in contrast with the control group (0.28 mg/kg of dry matter). &nbsp;

Differences in Vitamin E and C Profile Between Infant Formula and Human Milk and Relative Susceptibility to Lipid Oxidation

2013 ◽  
Vol 83 (5) ◽  
pp. 311-319 ◽  
Author(s):  
Ingrid Elisia ◽  
David D. Kitts
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin E ◽  
Vitamin C ◽  
Human Milk ◽  
Lipid Oxidation ◽  
Infant Formula ◽  
Milk Formula ◽  
Infant Formulas ◽  
Vitamin E And C ◽  
Vit C

The vitamin E isoforms and vitamin (vit) C content of infant formulas were compared to human milk and related to relative susceptibilities to lipid peroxidation. We report that a highly distinct vitamin E and C profile exists between formula and human milk. Whileα-tocopherol (α-Toc) is the dominant vit E isoform in human milk, formula contains a substantial amount of α-Toc and δ-Toc that was greater than the level found in human milk (12- and 32-fold, respectively). Vitamin C was also two- fold higher in infant formula compared to human milk. Despite the higher vitamin E and C content, we also observed higher rates of lipid oxidation in the formula when compared to human milk. Storing human milk for one day at refrigeration temperatures did not produce hexanal in human milk, but this storage resulted in an increase in hexanal in formulas. We conclude that the higher concentrations of γ-Toc and δ-Toc in infant formulas did not provide similar protection from lipid oxidation as human milk. We also observed that vit C content was reduced during storage in both infant formula and human milk, which did not occur with the Toc isoforms.

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