Dose-response effect of dietary vitamin E concentration on meat quality characteristics in light-weight lambs

2001 ◽  
Vol 73 (3) ◽  
pp. 451-457 ◽  
Author(s):  
C.J. López-Bote ◽  
A. Daza ◽  
M. Soares ◽  
E. Berges
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Dietary Treatment ◽  
Quality Characteristics ◽  
Tocopheryl Acetate ◽  
Light Weight ◽  
Tocopherol Concentration ◽  
Quadratic Effect ◽  
Linear Effect ◽  
Line Analysis

AbstractThe research was carried out to evaluate the effect of different dietary α-tocopheryl acetate (DTA) concentrations in light-weight lambs on muscle α-tocopherol accumulation and on quality characteristics of stored meats. Thirty-two Manchego lambs were randomly distributed to four groups and given diets containing four levels of DTA (20, 270, 520 and 1020 mg/kg diet) for 6 weeks. Lambs were slaughtered at live weights ranging from 23·5 to 26·4 kg. A linear (P < 0·001) and quadratic (P < 0·001) effect of dietary supplementation level was observed on muscular α-tocopherol concentration, which fitted the following equation: mg muscle α-tocopherol per kg muscle = 1·78(s.e. 0·18) + 7·08 (s.e.0·89)(1 - e00012DTA)) (P < 0·001, R2 = 0·99). There was a linear effect (P < 0·001) of muscle vitamin E concentration on thiobarbituric acid reactive substance on day 0 of storage, but a linear plus quadratic effect (P < 0·001) on days 3, 6 and 9. Broken line analysis of data at day 9 of storage indicated a target muscle α-tocopherol concentration of 5·4 mg/kg. Evolution of surface redness of lamb chops also showed a linear and quadratic effect of dietary treatment on days 3 and 6 of storage, but only a linear effect on day 9. Broken line analysis of data at 3 and 6 days indicated a target α-tocopherol concentration in the range 5·3 to 5·6 mg/kg muscle for optimum red colour stability. Surface luminosity showed no effect of dietary treatment at days 0, 3 and 6 of storage but a linear (P < 0·01) plus quadratic (P < 0·05) effect on day 9 of storage. Broken line analysis at this point indicated a target muscle α-tocopherol concentration of 3·2 mg/kg. It is concluded that the effectiveness of dietary α-tocopheryl acetate supplementation depends on the meat quality attribute assessed. A significant positive effect for lipid oxidation can be reached even at the lower supplementation level utilized in this experiment (270 mg/kg diet). However, considering the protecting effect at different storage times and particularly the effect on meat surface redness, the optimum level would be in the range 5·3 to 5·6 mg/kg muscle, which correspond to a dietary inclusion of 550 to 625 mg α-tocopheryl acetate/kg diet.

α-Tocopherol concentration and stereoisomer composition in plasma and milk from dairy cows fed natural or synthetic vitamin E around calving

2006 ◽  
Vol 73 (2) ◽  
pp. 227-234 ◽  
Author(s):  
Guillermo E Meglia ◽  
Søren K Jensen ◽  
Charlotte Lauridsen ◽  
Karin Persson Waller
Keyword(s):  
Vitamin E ◽  
Dairy Cows ◽  
Plasma Concentrations ◽  
Dietary Treatment ◽  
Tocopheryl Acetate ◽  
Tocopherol Concentration ◽  
Blood Concentrations ◽  
Oral Supplementation ◽  
Periparturient Period ◽  
The Individual

The aim of this study was to compare the effects of supplementing dairy cows with 1000 IU/day of all-rac-α-tocopheryl acetate (SynAc), RRR-α-tocopheryl acetate (NatAc), or RRR-α-tocopherol (NatAlc), from approximately 3 weeks before estimated calving until 2 weeks after calving, on the concentration of α-tocopherol and its stereoisomers (RRR-, RSS-, RRS-, RSR- and the four 2S-forms of α-tocopherol) in blood and milk. An unsupplemented group was included as control. Blood samples were collected at 3, 2 and 1 weeks before estimated calving, at calving, and 3, 7 and 14 days after calving, while milk samples were taken twice within 24 h after calving and at 7 and 14 days in milk. Overall, time and treatment had significant effects on plasma α-tocopherol with higher concentrations in NatAc than in the other groups. In addition, SynAc had higher concentrations than Control, and NatAlc tended to be higher than Control. The lowest plasma concentrations were observed at calving and 3 days after calving. Independent of treatment, the concentration was higher in colostrum than in milk day 7 and 14 after calving. Analyses of the stereoisomer distribution in plasma and milk showed that, irrespective of dietary treatment, RRR-α-tocopherol was the most predominant form, constituting more than 86%, whereas the remaining part of α-tocopherol was made up by the three synthetic 2R isomers, while the 2S isomers only contributed less than 1% of the total α-tocopherol. In control cows and cows supplemented with natural vitamin E, the proportion of RRR-α-tocopherol in plasma and milk constituted more than 98% of the total α-tocopherol. In conclusion, the results indicate that daily oral supplementation of dairy cows with RRR-α-tocopheryl acetate gives the highest blood concentrations of α-tocopherol in the periparturient period. Analyses of the distribution of the individual stereoisomers of α-tocopherol further indicate that the bioavailability of RRR-α-tocopherol relative to synthetic stereoisomers in cattle is considerably higher than officially accepted until now.

scholarly journals Effect of Different Fat Sources and Vitamin E Isoforms/Levels on Carcass Characteristics and Meat Quality of Pigs Grown to 150 Kg

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Kelley ◽  
G. Rentfrow ◽  
M. Lindemann ◽  
D. Wang
Keyword(s):  
Vitamin E ◽  
Shelf Life ◽  
Meat Quality ◽  
Corn Oil ◽  
Carcass Characteristics ◽  
Tocopheryl Acetate ◽  
Drip Loss ◽  
Muscle Area ◽  
Dressing Percentage

ObjectivesThe objective was to evaluate the effect of supplementing α- and γ-tocopherol vitamin E isoforms with corn oil and tallow on carcass characteristics and meat quality of pigs grown to heavier weights (>150 kg).Materials and MethodsIndividually fed pigs (n = 72; 36 barrows, 36 gilts; 28.55 ± 1.16 kg) were randomly assigned to 12 dietary treatments in a 2 × 6 factorial arrangement. Fat treatments were tallow and corn oil (5?). The vitamin E treatments included four levels of α-tocopheryl-acetate (ATA; 11, 40, 100, and 200 ppm) and two levels of mixed tocopherols (primarily γ-tocopherol; 40 and 100 ppm). Pigs were humanely slaughtered at approximately 150 kg. 45 min pH was taken at the 10th rib. After 24 h chill (4°C), carcass measurements were taken (carcass length, backfat depth at first rib, last rib, 10th rib and last lumbar, loin muscle area, and 24 h pH at the 10th rib). In addition, wholesale weights from the Boston butt (IMPS #406), shoulder picnic (IMPS #405), loin (IMPS #412), and belly (IMPS #408) and spareribs were recorded. Furthermore, bellies were divided into eight sections and the average depth was taken at each section and the vertical and lateral belly flex was measured. Drip loss was determined by suspending a 1.3cm chop at 4°C for 48 h and purge loss was determined from approximately 2kg vacuum packaged loin muscle sections at 0, 7, 14, and 30d. Objective (Hunter Lab Colorimeter XE Plus) and subjective (NPPC color, marbling and firmness scores) measurements were taken at the 10th rib. Data analysis were performed in SAS by least squares analysis of variance using the generalized linear model as a randomized complete block design. The individual pig served as the experimental unit and results were reported as least square means.ResultsThere were no differences in dressing percentage, 24 h pH, backfat depth, loin muscle area, primal cuts, purge loss, and drip loss between the two vitamin E isoforms. Fat treatments did not affect dressing percentage, 45 min and 24 h pH, backfat depth, loin muscle area, primal cuts, purge loss, drip loss as well as objective and subjective color. Although not significant (P = 0.07), pork from the γ-tocopherol pigs had a lower pH than the ATA treatment. The γ-tocopherol supplementation tended to have a lighter subjective color (P = 0.06) as well as increased L*, decreased a*, and increased the hue angle calculations at 7d shelf-life. The belly depth was greater (P = 0.01) along with higher lateral (P < 0.01) and a lower vertical (P < 0.01) flex for pigs fed tallow.ConclusionIn conclusion, feeding tallow to heavy weight pigs (150 kg) could improve belly firmness. Also, α-tocopherol did not improve shelf-life stability and γ-tocopherol could negatively affect subject and objective pork loin color.

scholarly journals Animal fat and vitamin E in rabbit diets: Total tract apparent digestibility, growth performance, carcass and meat quality traits

2020 ◽  
Vol 65 (No. 10) ◽  
pp. 380-388
Author(s):  
Antonella Dalle Zotte ◽  
Marco Cullere ◽  
Elizabeth Gleeson ◽  
Maria Elena Cossu
Keyword(s):  
Vitamin E ◽  
Growth Performance ◽  
Meat Quality ◽  
Tocopherol Content ◽  
Tocopheryl Acetate ◽  
Apparent Digestibility ◽  
Ether Extract ◽  
Animal Fat ◽  
Pork Lard ◽  
Digestible Protein

The present study tested the effect of a dietary inclusion with vitamin E and pork lard on the apparent digestibility of the nutrients, the growth performance, the carcass traits, the physical meat quality, and the α-tocopherol content. A total of 60 hybrid rabbits were reared in individual cages from weaning (35 days of age) until slaughter (78 days of age). A control diet with no supplements, one diet supplemented with 2% pork lard, and two diets that used the aforementioned diets supplemented with an additional 200 mg/kg α-tocopheryl acetate were designed. The diets were isoprotein and isoenergy. The fat inclusion increased the crude protein (P &lt; 0.05) and ether extract (P &lt; 0.001) total tract apparent digestibility, and the same was observed for the vitamin E inclusion (P &lt; 0.001 for both variables). This improved the dietary digestible protein content (P &lt; 0.05), which increased the digestible protein to digestible energy ratio (P &lt; 0.001). The fat × vitamin E interaction was observed for the total tract apparent digestibility of the ether extract (P &lt; 0.001), the neutral detergent fibre (P &lt; 0.05) and the acid detergent fibre (P &lt; 0.01). The growth traits were unaffected, with the exception of the feed conversion ratio that improved with the vitamin E addition (P &lt; 0.05). Similarly, the carcass traits remained unaffected, with the exception of the perirenal and total fat incidence that increased with the fat supplement (P &lt; 0.05), and the scapular fat that was reduced with the vitamin E inclusion (P &lt; 0.05). The meat L* (lightness), a* (redness), b* (yellowness) colour values and ultimate pH were unaffected by the experimental treatments, even though a fat × vitamin E interaction was observed for the a* and chroma values of the Longissimus thoracis et lumborum muscle (P &lt; 0.05). Both the fat (P &lt; 0.05) and vitamin E (P &lt; 0.001) dietary inclusion increased the meat α-tocopherol content. Based on the results, it was concluded that the 2% dietary inclusion of animal fat did not provide more benefits for the considered parameters than the sole α-tocopheryl acetate incorporation, but contributed to the increase in the vitamin E content in the meats.

Re-evaluation of the vitamin E requirements of juvenile tilapia (Oreochromis niloticus ✕ O. aureus)

2001 ◽  
Vol 72 (3) ◽  
pp. 529-534 ◽  
Author(s):  
S. Y. Shiau ◽  
L. F. Shiau
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin E ◽  
Oreochromis Niloticus ◽  
Control Diet ◽  
Dietary Treatment ◽  
Dietary Lipid ◽  
Tocopheryl Acetate ◽  
Dietary Vitamin ◽  
Feeding Trial ◽  
Protein Deposition

AbstractA 10-week feeding trial was conducted to re-evaluate the level of dietary vitamin E (DL- α-tocopheryl acetate) that was adequate for juvenile tilapia Oreochromis niloticus ✕ O. aureus given diets containing two dietary lipid concentrations. Purified diets with eight levels of vitamin E (0, 25, 50, 75, 100, 150, 200, 400 mg/kg diet) at either 50 or 120 g lipid per kg were each given to three replicate groups of tilapia (mean weight: 0·69 (s.e.0·02) g) reared in a closed, recirculating system. Food efficiency and protein deposition were significantly (P < 0·05) higher in fish given 50 mg vitamin E per kg diet and 75 mg/kg diet in the 50 and 120 g lipid per kg groups respectively, compared with fish given the unsupplemented control diet. Mortality of fish was not affected by dietary treatment. Weight gain and liver microsomal ascorbic acid-stimulated lipid peroxidation data analysed by broken-line regression indicated that the optimum dietary vitamin E requirements in juvenile tilapia are 42 to 44 mg vitamin E per kg and 60 to 66 mg vitamin E per kg in 50 and 120 g lipid per kg diets, respectively.

scholarly journals The absorption of vitamin E is influenced by the amount of fat in a meal and the food matrix

2004 ◽  
Vol 92 (4) ◽  
pp. 575-579 ◽  
Author(s):  
Yvonne M. Jeanes ◽  
Wendy L. Hall ◽  
Susan Ellard ◽  
Elizabeth Lee ◽  
John K. Lodge
Keyword(s):  
Vitamin E ◽  
Intervention Studies ◽  
Tocopheryl Acetate ◽  
Limited Information ◽  
Healthy Individuals ◽  
Food Matrix ◽  
High Fat ◽  
Low Fat ◽  
Tocopherol Concentration ◽  
Skimmed Milk

Vitamin E absorption requires the presence of fat; however, limited information exists on the influence of fat quantity on optimal absorption. In the present study we compared the absorption of stable-isotope-labelled vitamin E following meals of varying fat content and source. In a randomised four-way cross-over study, eight healthy individuals consumed a capsule containing 150 mg 2H-labelled RRR-α-tocopheryl acetate with a test meal of toast with butter (17·5 g fat), cereal with full-fat milk (17·5 g fat), cereal with semi-skimmed milk (2·7 g fat) and water (0 g fat). Blood was taken at 0, 0·5, 1, 1·5, 2, 3, 6 and 9 h following ingestion, chylomicrons were isolated, and 2H-labelled α-tocopherol was analysed in the chylomicron and plasma samples. There was a significant time (P<0·001) and treatment effect (P<0·001) in 2H-labelled α-tocopherol concentration in both chylomicrons and plasma between the test meals. 2H-labelled α-tocopherol concentration was significantly greater with the higher-fat toast and butter meal compared with the low-fat cereal meal or water (P<0·001), and a trend towards greater concentration compared with the high-fat cereal meal (P=0·065). There was significantly greater 2H-labelled α-tocopherol concentration with the high-fat cereal meal compared with the low-fat cereal meal (P<0·05). The 2H-labelled α-tocopherol concentration following either the low-fat cereal meal or water was low. These results demonstrate that both the amount of fat and the food matrix influence vitamin E absorption. These factors should be considered by consumers and for future vitamin E intervention studies.

scholarly journals Effects of concomitant selenium and vitamin E administration on thyroid hormone metabolism in broilers

2018 ◽  
Vol 68 (3) ◽  
pp. 355
Author(s):  
A. C. PAPPAS ◽  
B. M. KOTSAMPASI ◽  
K. KALAMARAS ◽  
K. FEGEROS ◽  
G. ZERVAS ◽  
...  
Keyword(s):  
Vitamin E ◽  
Thyroid Hormone ◽  
Control Diet ◽  
Dietary Treatment ◽  
Tocopheryl Acetate ◽  
Type I ◽  
Hormone Metabolism ◽  
Iodothyronine Deiodinase ◽  
Thyroid Hormone Metabolism ◽  
Diet Control

A total of 400, as hatched, broilers were used to investigate the effect of selenium (Se) and vitamin E supplementation on thyroid hormones metabolism. There were 5 replicates of 4 dietary treatments namely: control (C), a soybean meal maize basal diet with adequate Se and vitamin E (0.3 mg Se per kg diet and 80 mg vitamin E per kg diet), control diet with Se added (Se+, with an additional 1 mg of Se per kg of diet), control diet with vitamin E added (E+, with an additional 350 mg of vitamin E per kg of diet) and Se+E+ (with additional 1 mg of Se and 350 mg of vitamin E per kg of diet). Diets were isonitrogenous and isocaloric. Zinc L-selenomethionine complex was used to increase Se content and dl-α-tocopheryl acetate to increase vitamin E content. The experiment lasted 42 days. Plasma Se concentration increased in Se+ groups, while whole blood glutathione peroxidase (GPx) activity increased in Se+, E+ and Se+E+ groups compared to control. Hepatic type I iodothyronine deiodinase (ID-I) and thyroid hormone concentrations were unaffected by any dietary treatment. It is concluded that supplementation with Se or vitamin Ε alone or in combination above animal’s requirements does not affect thyroid hormone metabolism and liver ID-I activity under the conditions examined.

scholarly journals α-Tocopherol in breast milk of women with preterm delivery after a single postpartum oral dose of vitamin E

2016 ◽  
Vol 115 (8) ◽  
pp. 1424-1430 ◽  
Author(s):  
Jeane Franco Pires Medeiros ◽  
Karla Danielly da Silva Ribeiro ◽  
Mayara Santa Rosa Lima ◽  
Renata Alexandra Moreira das Neves ◽  
Amanda Cibely Pinheiro Lima ◽  
...  
Keyword(s):  
Vitamin E ◽  
Breast Milk ◽  
Controlled Trial ◽  
Intervention Group ◽  
Relevant Information ◽  
Maternal Serum ◽  
Tocopheryl Acetate ◽  
Control Group ◽  
Mature Milk ◽  
Tocopherol Concentration

AbstractWe evaluated the effect of maternal vitamin E supplementation on the α-tocopherol concentrations of colostrum, transitional milk and mature milk of women who had given birth prematurely. This longitudinal randomised-controlled trial divided eighty-nine women into two groups: a control group and a supplemented group. Blood and breast milk were collected from all the participants after delivery. Next, each woman in the supplemented group received 400 IU of RRR-α-tocopheryl acetate. Further breast milk samples were collected 24 h after the first collection, as well as 7 and 30 d after delivery. α-Tocopherol concentrations were determined by HPLC. The baseline α-tocopherol concentrations in the maternal serum of the two groups were similar: 1159·8 (sd 292·4) μg/dl (27·0 (SD 6·8) μmol/l) for the control group and 1128·3 (sd 407·2) μg/dl (26·2 (SD 9·5) μmol/l) for the supplemented group. None of the women was vitamin E deficient. Breast milk α-tocopherol concentrations increased by 60 % 24 h after supplementation in the intervention group and did not increase at all in the control group. α-Tocopherol concentration of the transitional milk in the supplemented group was 35 % higher compared with the control group. α-Tocopherol concentrations of the mature milk in both groups were similar. Maternal supplementation with 400 IU of RRR-α-tocopherol increased the vitamin E concentrations of the colostrum and transitional milk, but not of the mature milk. This study presents relevant information for the design of strategies to prevent and combat vitamin E deficiency in the risk group of preterm infants.

Growth and fresh meat quality characteristics of pigs supplemented with vitamin E.

1996 ◽  
Vol 74 (1) ◽  
pp. 98 ◽  
Author(s):  
J E Cannon ◽  
J B Morgan ◽  
G R Schmidt ◽  
J D Tatum ◽  
J N Sofos ◽  
...  
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Quality Characteristics ◽  
Fresh Meat

scholarly journals Effects of Vitamin E by dietary supplementation and of Calcium Ascorbate by post mortem Injection in Muscle on the Antioxidative status and on Meat quality of Pigs

2005 ◽  
Vol 48 (6) ◽  
pp. 592-600 ◽  
Author(s):  
R. Lahucky ◽  
U. Kuechenmeister ◽  
I. Bahelka ◽  
K. Novotna ◽  
K. Vasickova ◽  
...  
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Dietary Supplementation ◽  
Water Soluble ◽  
Tocopheryl Acetate ◽  
Antioxidant Vitamin ◽  
Longissimus Muscle ◽  
Antioxidative Capacity ◽  
Antioxidative Status ◽  
Meat Samples

Abstract. The effects of addition of vitamin E to pig diet and of calcium ascorbate injection in meat on the antioxidative status and meat quality (longissimus muscle) of pigs were investigated. The treatment consisted of supplementation with vitamin E (500 mg α-tocopheryl acetate/kg diet) for a minimum of 30 days to growing-finishing pigs before slaughter. Furthermore, meat samples (longissimus muscle) were injected with 10% by weight of a 1.5% calcium ascorbate solution. The dietary supplementation of fat soluble antioxidant vitamin E significantly (P<0.05) increased the concentration of α-tocopherol in meat (longissimus muscle). Lipid oxidation measured as TBARS, and antioxidative capacity (Fe2+/ascorbate induced) of meat were significantly (P<0.05) influenced by the supplementation with vitamin E, and the pH1 and driploss was improved. Water soluble antioxidant calcium ascorbate, injected in meat, increased the concentration of calcium (P<0.05) and ascorbic acid (P<0.05), and stabilized the colour ("a" value; P<0.05) in chill-stored meat and improved (P<0.05) the antioxidative capacity (Fe2+/ascorbate induced). Further research is needed to optimise the dosage.

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