Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meat

Meat Science ◽  
2019 ◽  
Vol 148 ◽  
pp. 105-112 ◽  
Author(s):  
G. Baldi ◽  
S.S. Chauhan ◽  
N. Linden ◽  
F.R. Dunshea ◽  
D.L. Hopkins ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Lipid Oxidation ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Carcass Traits ◽  
Synthetic Vitamin ◽  
Alfalfa Hay

The effect of feeding high levels of fish oil and additional vitamin E on intake, milk yield, composition and fatty acid content in high yielding dairy cows

1998 ◽  
Vol 1998 ◽  
pp. 221-221 ◽  
Author(s):  
R J Mansbridge ◽  
J S Blake ◽  
C Collins
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Fish Oil ◽  
Acid Content ◽  
Milk Fat ◽  
Fatty Acid Content ◽  
Epa And Dha ◽  
Oily Fish ◽  
The Uk ◽  
Effect Of Feeding

The COMA report on The Nutritional Aspects of Cardiovascular Disease (1994) recommended that the intake of long chain n-3 polyunsaturated fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), by the UK population should double. EPA and DHA in the human diet are derived principally from oily fish. The aim of this experiment was to determine the effect of increasing levels of fish oil in the diet at two levels of vitamin E supplementation, on intake, milk production, the extent of uptake of EPA and DHA into milk fat at levels exceeding those investigated to date, and the effect of a dietary supplement of vitamin E on fatty acid content.

Consequences of exposure to serum, with or without vitamin E supplementation, in terms of the fatty acid content and viability of bovine blastocysts produced in vitro

2003 ◽  
Vol 15 (5) ◽  
pp. 275 ◽  
Author(s):  
A. Reis ◽  
J. A. Rooke ◽  
G. J. McCallum ◽  
M. E. Staines ◽  
M. Ewen ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Calf Serum ◽  
Pyruvate Metabolism ◽  
Cell Counts ◽  
Serum Supplementation ◽  
Development In Vitro

To determine whether serum supplementation influenced fatty acid content of bovine blastocysts and whether vitamin E addition to culture medium containing serum could improve development in vitro, cleaved eggs were cultured in synthetic oviduct fluid supplemented with bovine serum albumin (BSA, 0.4% w/v, fraction V) (SVBSA), fetal calf serum (FCS, 10% v/v) (SFCS) or FCS (10% v/v) plus 100 μM vitamin E (SFCS + E). Blastocyst yields were recorded and fatty acid composition was determined by gas chromatography. Day 7 blastocysts were incubated with [2-14C] pyruvate for 3 h and then fixed for cell counts. Yields of good quality blastocysts were greatest from cleaved eggs cultured in serum-free conditions (P < 0.01). In the presence of serum, supplementation with vitamin E increased both total and good quality blastocyst yields (P < 0.01). Presence of serum increased fatty acid content (mean ± SEM) of blastocysts (SVBSA v. SFCS = 57 ± 2  v. 74 ± 2 ng embryo−1; P < 0.001). In contrast, pyruvate metabolism was greater in blastocysts produced without serum (27 ± 3 v. 21 ± 3 picomoles embryo−13 h−1; P < 0.01) but, on a per cell basis, no differences were detected. Addition of vitamin E to the serum-supplemented formulation did not alter either the fatty acid content (73 ± 2 ng embryo−1) or pyruvate metabolism index (19 ± 1 pmol embryo−13 h−1) of SFCS + E blastocysts. Thus, despite lipid accumulation, supplementary vitamin E improved blastocyst yields in embryos exposed to serum.

scholarly journals PSV-23 Effects of different fat sources and vitamin E levels on tissue tocopherol concentration, antioxidant status, and fatty acid composition in the backfat of pigs grown to 150 kg

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 202-202
Author(s):  
Ding Wang ◽  
Young Dal Jang ◽  
G K Rentfrow ◽  
H J Monegue ◽  
M J Azain ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Dietary Fat ◽  
Acid Content ◽  
Antioxidant Status ◽  
Fatty Acid Content ◽  
Tocopherol Concentration ◽  
Study Objective

Abstract The study objective was to assess the contribution of fat source and vitamin E (VE) supplementation on tissue tocopherol concentration, antioxidant status, and fatty acid composition in the backfat of pigs at heavy slaughter weight (149.38 ±1.56 kg). A total of 64 individually-fed pigs (32 barrows, 32 gilts; 28.41 ±0.83 kg) were randomly assigned to 8 dietary treatments in a 4 × 2 factorial arrangement. Fat treatments included corn-starch (CS), tallow (TW), corn oil (CO) and coconut oil (CN). VE supplementation levels were 11 and 200 IU/kg. Loin muscle, backfat, and liver samples were collected at slaughter. Data analysis were performed by ANOVA using GLM in SAS. No interactions between dietary fat source and VE supplementation were observed. Increasing dietary VE level from 11 to 200 IU/kg increased (P < 0.001) the tocopherol concentration in both liver (4.73 vs. 21.06 ppm wet liver) and loin muscle (1.25 vs. 2.67 ppm wet muscle). Pigs from the CO group had higher liver SOD activity (P < 0.05) than the other treatments (CS 22.51, TW 22.67, CO 24.40, and CN 20.92 U/mg protein). Pigs from the CN group had the highest (P < 0.05) total saturated fatty acid content (CS 44.33, TW 40.33, CO 36.29, and CN 51.70%), but the lowest (P < 0.05) total polyunsaturated fatty acid content (CS 9.26, TW 9.80, CO 25.41, and CN 8.75%) and iodine value (CS 56.61, TW 60.66, CO 77.83, and CN 49.90) in the backfat. Pigs from the TW group had the highest (P < 0.05) total monounsaturated fatty acid content (CS 46.40, TW 49.87, CO 38.30, and CN 39.56%) in the backfat. Under conditions of this study, a higher level of VE supplementation increased liver and muscle tocopherol concentrations whereas dietary fat sources altered liver antioxidant activity and fatty acid composition in the backfat.

scholarly journals Effects of dietary vitamin E on muscle vitamin E and fatty acid content in Aohan fine-wool sheep

2013 ◽  
Vol 4 (1) ◽  
pp. 21 ◽  
Author(s):  
Kun Liu ◽  
Suyun Ge ◽  
Hailing Luo ◽  
Dubing Yue ◽  
Leyan Yan
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Dietary Vitamin

scholarly journals Effect of Salting Duration on Lipid Oxidation and the Fatty Acid Content of Dry-Cured Lacon

2013 ◽  
Vol 3 (1) ◽  
pp. 46 ◽  
Author(s):  
Ruben Garrido ◽  
Jose M. Lorenzo ◽  
Inmaculada Franco ◽  
Javier Carballo
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Total Fatty Acid ◽  
Acid Content ◽  
Manufacturing Process ◽  
Fatty Acid Content ◽  
Subcutaneous Fat ◽  
Meat Product ◽  
Polyunsaturated Fatty Acid Content ◽  
Peroxide Values

<p>We investigated the effects of salting duration (3, 4 or 5 days) on lipid oxidation and the total fatty acid content of muscular fat and subcutaneous fat during the manufacturing of dry-cured lacon, a traditional meat product made in NW Spain from pork foreleg. Two batches of lacon were processed using each salting duration. In each batch, samples were analysed at seven different times throughout the manufacturing process. In each sample, the moisture and NaCl contents, and the peroxide value of the fat and the total fatty acid contents were determined in both the muscular and the subcutaneous fat.</p> <p>Increasing the salting duration significantly increased lipid oxidation (as indicated by peroxide values), in both the muscular and the subcutaneous fat and at all sampling times throughout the manufacturing process. At the end of the ripening stage, the average peroxide values were 7.69, 17.79 and 21.72 meq. of O<sub>2</sub>/kg of subcutaneous fat and 10.78, 24.96 and 26.48 meq. of O<sub>2</sub>/kg of muscular fat, in the batches salted for 3, 4 and 5 days, respectively.</p> <p>Salting duration significantly affected the fatty acid content, particularly that of polyunsaturated fatty acids and the linoleic acid within these. The polyunsaturated fatty acid content of lacon pieces salted for 3 days were significantly higher than those of pieces salted for 4 or 5 days, in both the muscular and subcutaneous fat.</p>

Site-specific regulation of adult neurogenesis by dietary fatty acid content, vitamin E and flight exercise in European starlings

2013 ◽  
Vol 39 (6) ◽  
pp. 875-882 ◽  
Author(s):  
Zachary J. Hall ◽  
Ulf Bauchinger ◽  
Alexander R. Gerson ◽  
Edwin R. Price ◽  
Lillie A. Langlois ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Adult Neurogenesis ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Dietary Fatty Acid ◽  
European Starlings ◽  
Site Specific ◽  
Specific Regulation

scholarly journals Evaluation of The Antioxidant Potentials of African Nutmeg (Monodora Myristica) Extraction Palm Oil Stability

2018 ◽  
Vol 1 (2) ◽  
pp. 126-135
Author(s):  
B.M. Mofio ◽  
O.Z. Adeyanju
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Lipid Oxidation ◽  
Palm Oil ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Oil Stability ◽  
Monodora Myristica

Palm Oil contains high content of carotenoids and is a rich source of vitamin E consisting of tocopherols and tocotrienols which are well known nutritional antioxidants. Lipid oxidation has seriously limited the stability of palm oil resulting in rancidity. Therefore this work evaluates the antioxidant potential of Monodora myristica (African nutmeg) on Palm oil stability. Monodora myristica extract was obtained by maceration technique using n-hexane as solvent. Equal volumes of Palm oil obtained from one source were treated with different volumes (0.2ml, 0.4ml, 0.6m, 0.8m, 1.0ml) of African Nutmeg extract using syringe. Two experimental groups were prepared. A group were placed under the sun (S.S) and the other group in a room (S.R) for a period of two weeks. These treated oil samples were analyzed by titration, on weekly basis to determine the free fatty acid content and acid value. Results obtained showed that for the two groups of treated Palm oil, the free fatty acid content and acid value increased significantly (P<0.05 and P<0.01) at lower volumes of extract and as the period (week) extends. The free fatty acid content and acid value of oil samples treated with higher extract volumes decreased significantly (P<0.05 and P<0.01) for both groups (S.S and S.R). However all the values were higher than pre-treatment values. Hence, Monodora myristica extract reduces effect of lipid oxidation on palm oil and consequently increases its stability.

The effect of feeding high levels of fish oil and additional vitamin E on intake, milk yield, composition and fatty acid content in high yielding dairy cows

1998 ◽  
Vol 1998 ◽  
pp. 221-221
Author(s):  
R J Mansbridge ◽  
J S Blake ◽  
C Collins
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Fish Oil ◽  
Acid Content ◽  
Milk Fat ◽  
Fatty Acid Content ◽  
Epa And Dha ◽  
Oily Fish ◽  
The Uk ◽  
Effect Of Feeding

The COMA report on The Nutritional Aspects of Cardiovascular Disease (1994) recommended that the intake of long chain n-3 polyunsaturated fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), by the UK population should double. EPA and DHA in the human diet are derived principally from oily fish. The aim of this experiment was to determine the effect of increasing levels of fish oil in the diet at two levels of vitamin E supplementation, on intake, milk production, the extent of uptake of EPA and DHA into milk fat at levels exceeding those investigated to date, and the effect of a dietary supplement of vitamin E on fatty acid content.

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