Effect of supplementation with Yerba Mate (Ilex paraguariensis) and vitamin E on milk lipoperoxidation in cows receiving diets containing ground soybean seeds

2019 ◽  
Vol 86 (3) ◽  
pp. 279-282
Author(s):  
Fabio Seiji Santos ◽  
Lucia Maria Zeoula ◽  
Luciano Soares De Lima ◽  
Francilaine Eloise De Marchi ◽  
Luís Carlos Vinhas Ítavo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Unsaturated Fatty Acids ◽  
Control Diet ◽  
Latin Square ◽  
Reducing Power ◽  
Dietary Vitamin ◽  
Ilex Paraguariensis ◽  
Soybean Seeds ◽  
Yerba Mate

AbstractThis research communication addresses the hypothesis that the association of dietary vitamin E and Yerba Mate could help to prevent or decrease oxidation of milk enriched in unsaturated fatty acids (UFA). Four multiparous lactating Holstein cows were used in a 4 × 4 Latin square. Treatments were: (1) control diet with no Yerba Mate or vitamin E; (2) diet containing 375 IU/kg vitamin E; (3) diet containing 30 g/kg Yerba Mate; and (4) diet containing 375 IU/kg vitamin E and 30 g/kg Yerba Mate. To increase unsaturated fatty acids in milk, cows were fed 172 g/kg soybean seeds (on a dry matter basis). There was no interaction between vitamin E and Yerba Mate supplementation for milk antioxidant-related (polyphenols, reducing power, conjugated dienes, and TBARS) analyses. Milk reducing power was increased when cows were supplemented with Yerba Mate. Our results suggest that the association of dietary vitamin E and Yerba Mate does not help to prevent or decrease oxidation of milk in UFA.

scholarly journals Effect of flaxseed (Linum usitatissimum) and soybean (Glycine max) oils in Egyptian lactating buffalo and cow diets on the milk and soft cheese quality

2020 ◽  
Vol 42 ◽  
pp. e47200
Author(s):  
Laila Khaled Hassan ◽  
Ahmed Behdal Shazly ◽  
Abd El-Kader Mahmoud Kholif ◽  
Ahmed Farouk Sayed ◽  
Mahmoud Abd El-Aziz
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Control Diet ◽  
Latin Square ◽  
Short Chain Fatty Acids ◽  
Buffalo Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Soft Cheese

Produce and compare soft cheese with potential benefits of human health from Egyptian buffalo's and cow's milk was studied. Eight Egyptian lactating buffalos and cows were fed a total mixed ration supplemented with either 0% oil (CD), 2% flaxseed oil (DFO), 2% soybean oil (DSO), or 2% of their mixture (1:1, DFSO) according to a double 4 x 4 Latin Square design. Milk yield was similar between buffalo's diets but was higher in cows fed a DFO, DSO or DFSO resulting in 11.15, 8.21% or 8.97% increases compared with the control diet, respectively. Milk composition was not significantly affected in both buffalos and cows fed diets. The DFO, DSO or DFSO displayed decreased short-chain fatty acids, especially DSO and DFSO (3.73 and 3.33%, respectively) when compared to CD for buffalo milk (6.32%). The DSO and DFSO were  more effective for increasing unsaturated fatty acids followed by the DFSO in buffalo's milk fat (42.31 and 41.90 %), whereas DFO and DFSO were more effective in cow's milk fat (39.67 and 39.84%), respectively. DFO, DSO or DFSO had no significant effect on the yield, composition and sensory properties of resultant soft cheese compared to the CD for both lactating cows and buffalos. During storage, a diet rich in unsaturated fatty acids enhances protein proteolysis and antioxidant activity of soft cheese during storage compared to the CD especially for soft cheese produced from buffalo's milk.

scholarly journals Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

2021 ◽  
Vol 8 ◽  
Author(s):  
Isa Fusaro ◽  
Damiano Cavallini ◽  
Melania Giammarco ◽  
Anna Chiara Manetta ◽  
Maria Martuscelli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Essential Oils ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Dietary Vitamin ◽  
Control Group

The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L*), and redness (a*) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage.

Influence of dietary fat source on oxidative stability and fatty acid composition of milk from cows receiving a low or high level of dietary vitamin E

1994 ◽  
Vol 74 (4) ◽  
pp. 657-664 ◽  
Author(s):  
E. Charmley ◽  
J. W. G. Nicholson
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Soybean Meal ◽  
Milk Fat ◽  
Latin Square ◽  
Tocopheryl Acetate ◽  
Dietary Vitamin ◽  
Milk Fatty Acids ◽  
Fat Supplementation

Fifteen primiparous Holsteins were used in a latin square design with three periods and three treatments to assess the effect of fat source on milk flavour, yield and composition, and composition of milk fat. A basal diet was supplemented with one of three concentrates offered twice daily: soybean meal (no supplemental fat); cracked, micronized soybeans (containing 20 g kg−1 oil); and soybean meal plus CSFA which supplies an amount of fat similar to that of the soybeans. Periods lasted 6 wk, and each cow received 6000 IU dL α-tocopheryl acetate d−1 for the last 2 wk of each period. Measurements of milk yield, composition and flavour were made at the end of weeks 4 and 6 of each period. Feeding CSFA reduced DM intake (P = 0.064), but fat supplemented diets tended to supply more NE1 than the unsupplemented diet (P = 0.085). Yields of milk (P < 0.001), fat (P < 0.001) and energy (P = 0.003) were increased by fat supplementation. Protein yield was reduced (P = 0.003) when CSFA were fed. Soybeans reduced fat concentration in milk, but only before supplemental vitamin E was given. Soybeans increased α-tocopherol output in milk (P < 0.05). Milk from cows fed soybeans was most susceptible to oxidation (P < 0.01). Intensity of oxidized flavour was similar before and during vitamin E supplementation. Fat supplementation reduced the proportion of short- and medium-chain fatty acids (P < 0.001) and increased the proportion of C18 fatty acids in milk (P < 0.001). Soybeans increased the proportion of polyunsaturated fatty acids in milk but CSFA did not. Soybeans can escape biohydrogenation in the rumen and render milk susceptible to oxidation by increasing the proportion of polyunsaturated fatty acids. At the levels fed, vitamin E did not prevent oxidation due to its low transfer to milk. Key words: Oxidized milk, fatty acids, soybeans, tocopherol, dairy cow

The effects of altering dietary fatty acid and vitamin E content on the chemical, physical and organoleptic quality of pig meat and fat

1996 ◽  
Vol 1996 ◽  
pp. 30-30
Author(s):  
C.O. Leskanich ◽  
K.R. Matthews ◽  
C.C. Warkup ◽  
R.C. Noble
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Human Health ◽  
Acid Composition ◽  
Oxidative Degradation ◽  
Meat Products ◽  
Dietary Vitamin ◽  
Affecting Factors

The tissues of animals for food use have come to be associated with a predominance of saturated and monounsaturated fatty acids, the result of which has been to contribute to the perceived human dietary imbalance of fatty acids. The fact that porcine tissues assume a fatty acid composition similar to that of the respective diet has enabled the composition to be altered with respect to human dietary needs (Morgan et al, 1992). The fatty acid compositions of rapeseed and fish oils are characterised by a number of factors of relevance to human health recommendations (BNF, 1992). Thus, rapeseed oil contains a low content of saturates, a moderate content of linoleic acid and a high content of α-linolenic acid whilst fish oil contains high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Although benefiting the nutritional value of meat/fat, the feeding of increased levels of highly polyunsaturated fatty acids has the potential, in theory at least, of adversely affecting organoleptic and various physical properties. Such adverse effects could be manifested during and/or after the preparation and cooking of the meat or meat products at which times the oxidative degradation of fatty acids is maximised. The inclusion of dietary vitamin E has a range of beneficial effects on meat quality principally due to its antioxidant effects. The present experiment was an attempt to optimise the fatty acid composition of pork and pork products for human health purposes whilst not adversely affecting factors controlling consumer acceptability.

scholarly journals Profile of ingested fatty acids and in the duodenal digest of steers fed different diets

2010 ◽  
Vol 39 (11) ◽  
pp. 2502-2511 ◽  
Author(s):  
Luís Fernando Glasenapp de Menezes ◽  
Gilberto Vilmar Kozloski ◽  
João Restle ◽  
Ivan Luiz Brondani ◽  
Raul Dirceu Pazdiora ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Latin Square ◽  
Tropical Pasture ◽  
Ruminal Fermentation ◽  
Omega 3 ◽  
Conventional Diet

It was evaluated in this study the effect of the type of the diet on duodenal flow of long-chain fatty acids in steers. The tested diets were the following: conventional (feedlot diet composed of 60% corn silage and 40% of concentrate); winter forage silage - rye grass (Lolium multiflorum, Lam); or tropical forage silage - association of millet (Pennisetum americanum, Leeke + alexander grass, Brachiaria plantaginea). Six Charolais × Nellore crossbred steers with cannulas in duodenum were used in a 3 × 3 double Latin square. Dry material intake was similar among the groups (mean of 4,037 g/day), but the intake of total fatty acids and saturated fatty acids were higher in the group fed tropical pasture silage. On the other hand, the animals which received the conventional diet consumed higher quantity of unsaturated fatty acids. Tropical pasture silage provided higher consumption of vacenic acid (C18:1 t-11) and the winter forage silage offered higher consumption of conjugated linoleic acid. The intake of omega-6 fatty acids was higher in the group fed conventional diet and for omega-3, intake was higher in the group fed tropical pasture diet. The total fatty acid flow in the duodenum was not affected by the diets, but in all treatments it was higher than the consumed one. The animals fed diet with concentrate show the greatest changes on the profile of fatty acids during the ruminal fermentation. Conventional diets provide the highest intake of unsaturated fatty acids and the highest availability of vacenic acid in the small intestine, but they do not increase the supply of intestinal conjugated linoleic acid.

scholarly journals Inclusion of rapeseed and pumpkin seed cakes in diets for Murciano-Granadina goats alters the fatty acid profile of milk

2021 ◽  
Vol 51 (2) ◽  
pp. 262-270
Author(s):  
I.M. Boldea ◽  
C. Dragomir ◽  
M.A. Gras ◽  
M. Ropotă
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Methyl Esters ◽  
Control Diet ◽  
Dietary Lipids ◽  
Italian Ryegrass ◽  
Pumpkin Seed ◽  
Lactating Goats

The objective of this research was to assess the effects of including oil-rich feedstuffs in diets for lactating goats on the fatty acid (FA) profile of their milk. Thirty-six Murciano-Granadina goats were randomly assigned to three treatment groups, namely a control diet (CTRL), a diet based on whole rapeseed (RS), and a diet based on pumpkin seed cake (PSC). The diets were composed of 1 kg hay (70 % Italian ryegrass, 30% alfalfa) and 1.24 kg concentrate, and were formulated to be isoenergetic and isonitrogenous. Milk yield and its contents of protein, fat and lactose did not differ significantly among the groups. However, including oil-rich feeds in the diet altered the fatty acid profile of the milk significantly, decreasing its saturated fatty acid (SFA) content and increasing its content of unsaturated fatty acids (UFAs). Effects on polyunsaturated fatty acids (PUFAs), conjugated linoleic acid (CLA), and the n-6 to n-3 ratio depended on the source of dietary lipids. The PSC augmented diet increased the relative amount of PUFAs and fatty acid methyl esters (FAME) in milk (+25 %) significantly In comparison with CTRL, whereas the RS diet produced a limited and statistically insignificant increase (+7.5%). The concentration of CLA was higher in milk from does fed the PSC diet, whereas the n-6 to n-3 ratio was lower in milk from does fed RS. These preliminary results form the basis for developing premium dairy products that are enriched in fatty acids that are more favourable for human health.

scholarly journals Analysis of biochemical composition and antioxidant properties of nuts sold in the consumer marke

2020 ◽  
Vol 82 (2) ◽  
pp. 124-130
Author(s):  
L. P. Nilova ◽  
S. M. Malyutenkova
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Phenolic Compounds ◽  
Biochemical Composition ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Properties ◽  
Water Soluble ◽  
Total Phenolic ◽  
Consumer Market ◽  
Triton X

The results of studies of the biochemical composition and antioxidant properties of nuts sold in the consumer market of St. Petersburg were presented in the work. The objects of research were kernels of nuts: sweet almonds, hazelnuts, cashews, walnuts. Total Soxhlet lipids, fatty acid composition, vitamin E, fractional composition of tocopherols and phytosterols, total phenolic compounds and flavonoids, antioxidant activity by FRAP with ferric chloride, o-phenanthroline and Triton X 100 were determined in nuts. Nuts varied in lipid content (42.6–65.4%) with a predominance of unsaturated fatty acids from 80.4 to 92.4 relative%. Oleic acid prevailed in the fatty acids of almonds, hazelnuts and cashews, while linoleic acid prevailed in walnuts. Walnuts contained the highest amount of polyunsaturated fatty acids. The antioxidant properties of nuts were formed by a complex of water and fat-soluble antioxidants. Fat-soluble antioxidants included vitamin E with a predominance of ?-tocopherol in the kernels of sweet almonds and hazelnuts, ?-tocopherol - in walnuts and cashews. Only sweet almond kernels contained all the tocopherol fractions. ?- and ?-tocopherols were absent in hazelnut lipids, while ?-tocopherols were absent in cashews and walnuts. ?-sitosterol, campesterol and stigmasterol with a predominance of ?-sitosterol were identified in the composition of phytosterols in all nut kernels. Water-soluble antioxidants are mainly represented by phenolic compounds, the amount of which varies widely depending on the type of nuts: cashews

Supranutritional vitamin E supplementation of grass-finished and concentrate-finished Hereford-cross steers and its effect on meat quality

1997 ◽  
Vol 1997 ◽  
pp. 47-47
Author(s):  
L. Vega ◽  
M. Enser ◽  
G.R. Nute ◽  
R.I. Richardson ◽  
R.C. Ball ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin ◽  
Beef Quality ◽  
Quality And Shelf Life ◽  
Vitamin E Supplementation

Previous research has demonstrated that dietary supplementation with high levels of die antioxidant vitamin E is effective in improving beef quality and shelf-life (Arnold et al., 1993). However, these animals did not have access to fresh forage which contains high levels of endogenous vitamin E and also higher concentrations of readily-oxidisable n-3 unsaturated fatty acids (Marmer et al, 1984). This study investigated the effectiveness of vitamin E in improving meat quality of grass finished cattle compared with those fed concentrates.

scholarly journals Analysis of physical, mechanical and chemical properties of seeds and kernels of Jatropha curcas  

2016 ◽  
Vol 61 (No. 3) ◽  
pp. 99-105 ◽  
Author(s):  
M. Müller ◽  
Š. Horníčková ◽  
P. Hrabě ◽  
J. Mařík
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Jatropha Curcas ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Acid Value ◽  
Chromatography Method ◽  
Value Determination ◽  
And Chemical Properties

The research was performed to examine the physical, mechanical and chemical properties of seeds and kernels of Jatropha curcas. The test parameters were the dimensions of the seeds and kernels, required energy for oil extraction, determination of fatty acids in the oil by gas chromatography method, determination of the iodine value, determination of the acid value, determination of total polyphenols by the Folin &amp; Ciocault reagent and determination of tocopherols and tocotrienols (vitamin E) by High-performance liquid chromatography. It was ascertained that the size of the seed and kernel varies considerably. Pressing of whole seeds needs more energy (50%) than pressing of kernels. From a chemical point of view it seems to be very appropriate for a production of biofuels. Jatropha curcas contains more polyphenols and vitamin E, which act as antioxidants, than the rape. Due to the low content of unsaturated fatty acids it is chemically suitable to replace the rape-seed oil with Jatropha curcas oil.

scholarly journals Effects of vitamin E and vitamin A supplementation on performance, thyroid status and serum concentrations of some metabolites and minerals in broilers reared under heat stress (32 degrees C)

2001 ◽  
Vol 46 (No. 11–12) ◽  
pp. 286-292 ◽  
Author(s):  
N. Sahin ◽  
K. Sahin ◽  
O. Küçük
Keyword(s):  
Heat Stress ◽  
Vitamin E ◽  
Vitamin A ◽  
Control Diet ◽  
Dietary Vitamin ◽  
Vitamin Supplement ◽  
Serum Concentrations ◽  
Broiler Performance ◽  
Tocopherol Acetate ◽  
Control Serum

An experiment on Cobb-500 male broilers was conducted to evaluate the effects of vitamin E (alfa-tocopherol-acetate), vitamin A (retinol), and their combination on broiler performance and serum concentrations of triiodothyronine (T3), thyroxine (T4), adrenocorticotropine hormone (ACTH) and some metabolite and mineral concentrations in broilers reared under heat stress (32&deg;C). One day-old 120 broilers were randomly assigned to 4 treatment groups, 3 replications of 10 birds each. The birds were fed either a control diet or a control diet supplemented with either vitamin A (15 000 IU retinol/kg diet), vitamin E (250 mg alfa-tocopherol-acetate/kg diet), or a combination of vitamin A and E (15 000 IU retinol plus 250 mg of alfa-tocopherol-acetate/kg diet). Considered separately or as a combination, supplemental vitamin A and vitamin E increased feed intake (P&nbsp;= 0.01) and live weight gain (P&nbsp;= 0.03). However, feed efficiency remained similar in all treatments (P= 0.18). Serum T3&nbsp;and T4&nbsp;concentrations were also higher (P&nbsp;&le; 0.001) with vitamin A, vitamin E, and vitamin A plus vitamin E groups than those of the control. However, ACTH concentration in serum was lower (P&nbsp;&le; 0.001) in supplemental dietary vitamin groups compared with control. Serum glucose, uric acid, triglyceride, and cholesterol concentrations decreased (P&nbsp;&le; 0.001) while protein and albumin concentrations increased (P&nbsp;&le; 0.001) when both dietary vitamin E and vitamin A were supplemented. Serum activities of serum glutamic oxalate transaminase (SGOT) and serum glutamic pyruvate transaminase (SGPT) were not influenced by dietary vitamin E, vitamin A nor by a combination of vitamin A and vitamin E (P&nbsp;&gt; 0.72). However, serum activity of alkaline phosphatase (AP) increased (P&nbsp;&le; 0.001) with supplemental dietary vitamin E, vitamin A, or a combination of vitamin A and vitamin E. In addition, supplemental dietary vitamin E and vitamin A resulted in an increase in serum concentrations of both Ca and P (P &le; 0.001). In general, when a significant effect was found for a parameter, the magnitude of responses to vitamin supplements was greatest with the combination of vitamin A and vitamin E, rather than that of each vitamin supplement separately. The results of the present study show that supplementing a combination of dietary vitamin E and vitamin A offers a good management practice to reduce heat stress-related decreases in broiler performance. &nbsp;

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