Interactions between Mitochondrial Lipid Oxidation and Oxymyoglobin Oxidation and the Effects of Vitamin E

2005 ◽  
Vol 53 (15) ◽  
pp. 6073-6079 ◽  
Author(s):  
Jiali Tang ◽  
Cameron Faustman ◽  
Thomas A. Hoagland ◽  
Richard A. Mancini ◽  
Mark Seyfert ◽  
...  
Keyword(s):  
Vitamin E ◽  
Lipid Oxidation ◽  
Mitochondrial Lipid

Feeding antioxidant vitamin and vegetable oils to broilers: vitamin E reduced negative effect of soybean oil on immune response and meat lipid oxidation

2018 ◽  
Vol 58 (10) ◽  
pp. 1829
Author(s):  
M. Mohiti-Asli ◽  
M. Ghanaatparast-Rashti
Keyword(s):  
Immune Response ◽  
Vitamin E ◽  
Vitamin C ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Vegetable Oil ◽  
Canola Oil ◽  
Cellular Response ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin

This study investigated the effect of feeding vitamin E, vitamin C, and two sources of vegetable oil on immune response and meat quality of broilers. A total of 320 one-day-old chicks were used in a completely randomised design with eight treatments arranged as a 2 × 2 × 2 factorial with two levels of vitamin E (0 and 200 mg/kg), two levels of vitamin C (0 and 1000 mg/kg), and two sources of vegetable oil (soybean and canola). Dietary supplementation of either vitamin E or C increased (P < 0.05) secondary humoral response, whereas oil sources had no significant effect. Broilers fed soybean oil had lower cellular response to the phytohemagglutinin skin test than those fed canola oil in diet, and supplementation of vitamin E increased cellular immune response. However, fat, cholesterol and pH of meat were not affected by source of oil or antioxidants, lipid oxidation was higher (P < 0.05) in thigh and breast meat of broilers fed soybean oil than canola oil. Dietary supplementation of vitamin E decreased (P < 0.05) lipid oxidation in thigh and breast of broilers fed diet containing soybean oil, without any effect on meat oxidation of those fed canola oil. Dietary supplementation of vitamin C increased lipid oxidation in thigh meat of broilers (P < 0.05). It can be concluded that inclusion of soybean oil to the diet, compared with canola oil, increased need for antioxidant. Vitamin E had beneficial effects on immune response and reduced meat lipid oxidation; nonetheless future studies should explore the antioxidant effect of vitamin C in stored meat.

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.

Dietary supplementation with sunflower seeds and vitamin E for fattening lambs improves the fatty acid profile and oxidative stability of the Longissimus lumborum

2015 ◽  
Vol 55 (8) ◽  
pp. 1030 ◽  
Author(s):  
Fabiana Alves de Almeida ◽  
Américo Garcia da Silva Sobrinho ◽  
Gabriela Milani Manzi ◽  
Natália Ludmila Lins Lima ◽  
Viviane Endo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Vitamin E ◽  
Chemical Composition ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Sunflower Seed ◽  
Basal Diet ◽  
Sunflower Seeds ◽  
Longissimus Lumborum

This study aimed to evaluate the effects of supplementation with sunflower seeds and vitamin E for fattening lambs, on the chemical composition, cholesterol, vitamin E level, fatty acid profile and lipid oxidation of meat from sheep. Four treatments were evaluated, as follows: SC – basal diet consisting of sugarcane + concentrate; SCS – basal diet supplemented with sunflower seed; SCE – basal diet supplemented with 1000 mg vitamin E; SCSE – basal diet supplemented with sunflower seed and 1000 mg vitamin E. The Longissimus lumborum muscle of 32 Ile de France lambs, which were slaughtered when their bodyweight reached 32 kg, was used. The chemical composition of the lamb meat was not significantly different (P > 0.05) between the treatments. Sunflower seed supplementation increased (P < 0.05) the levels of linoleic acid, vaccenic acid and conjugated linoleic acid. Inclusion of vitamin E in the diet increased (P < 0.05) the concentration of vitamin E in the meat while decreasing lipid oxidation. Considering the current demand for healthy foods, inclusion of sunflower seeds and vitamin E in the diet of sheep is a viable possibility.

Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae

Meat Science ◽  
2016 ◽  
Vol 111 ◽  
pp. 154-160 ◽  
Author(s):  
Eric N. Ponnampalam ◽  
Viv F. Burnett ◽  
Sorn Norng ◽  
David L. Hopkins ◽  
Tim Plozza ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Lipid Oxidation ◽  
Major Fatty Acid ◽  
Antioxidant Vitamin

Effects of dietary antioxidant supplementation of steers finished with 30% wet distillers grains plus solubles on fatty acid profiles and display life of strip loins

2018 ◽  
Vol 58 (10) ◽  
pp. 1949 ◽  
Author(s):  
M. D. Chao ◽  
K. I. Domenech-Pérez ◽  
H. R. Voegele ◽  
E. K. Kunze ◽  
C. R. Calkins
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Distillers Grains ◽  
Fatty Acid Profiles ◽  
Dietary Antioxidant ◽  
Retail Display ◽  
Wet Distillers Grains

Feeding wet distillers grains plus solubles (WDGS) in beef feedlot diets increases beef polyunsaturated fatty acids (PUFA) concentration and decreases shelf-life; whereas feeding antioxidants like vitamin E and Agrado-Plus (AG; an ethoxyquin and tert-Butylhydroquinone mixture) mitigates such effects. The objective of this study was to evaluate shelf-life of beef from steers supplemented with WDGS and different antioxidants. One hundred and sixty steers were finished on a corn-based diet with 0% WDGS or 30% WDGS and four antioxidant treatments (no supplementation; vitamin E only; AG only; vitamin E + AG). Ten strip loins from each treatment were collected, aged, cut into steaks, and placed under retail display (2 ± 2°C). During retail display, steaks were evaluated daily for objective colour and subjective discolouration. After retail display, steaks were used to measure lipid oxidation, muscle fatty acids, and vitamin E and ethoxyquin concentrations. Feeding 30% WDGS increased total PUFA in beef when compared with beef from steers fed 0% WDGS (P < 0.05). Supplementing vitamin E or vitamin E + AG was effective in decreasing myoglobin and lipid oxidation in steaks from steers fed 0% or 30% WDGS after retail display (P < 0.01). Supplementation of vitamin E or AG also increased (P < 0.01) muscle tissue vitamin E or ethoxyquin levels, respectively, compared with the diets without vitamin E or AG supplementation. The inclusion of 30% WDGS altered beef fatty acid profiles, but did not promote lipid and myoglobin oxidation compared with the 0% WDGS diet. Feeding vitamin E was effective, whereas supplementing AG had minor effects in decreasing myoglobin and lipid oxidation in steaks from both diet.

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