scholarly journals Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality

2003 ◽  
Vol 82 (8) ◽  
pp. 1343-1351 ◽  
Author(s):  
JF Young ◽  
J Stagsted ◽  
SK Jensen ◽  
AH Karlsson ◽  
P Henckel
Keyword(s):  
Ascorbic Acid ◽  
Meat Quality ◽  
Chicken Meat ◽  
Alpha Tocopherol

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;

Influence of electrical stunning voltage on bleed out, sensory parameters and color in chicken meat quality

2013 ◽  
Vol 24 ◽  
pp. S89 ◽  
Author(s):  
Marius Mihai Ciobanu ◽  
Boişteanu Paul Corneliu ◽  
Lazar Roxana ◽  
Postolache Alina Narcisa ◽  
Sacca Elena ◽  
...  
Keyword(s):  
Meat Quality ◽  
Chicken Meat ◽  
Sensory Parameters

scholarly journals Additive effect of alpha-tocopherol and ascorbic acid in combating ethanol-induced hepatic fibrosis

Redox Report ◽  
2013 ◽  
Vol 18 (1) ◽  
pp. 36-46 ◽  
Author(s):  
P Prathibha ◽  
S Rejitha ◽  
R Harikrishnan ◽  
S Syam Das ◽  
P A Abhilash ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Hepatic Fibrosis ◽  
Additive Effect ◽  
Alpha Tocopherol

scholarly journals EFFECTS OF L-ASCORBIC ACID AND ALPHA-TOCOPHEROL ON BIOCHEMICAL PARAMETERS OF SWIMMING-INDUCED OXIDATIVE STRESS IN SERUM OF GUINEA PIGS

2016 ◽  
Vol 13 (4) ◽  
pp. 29-33 ◽  
Author(s):  
Marija Bursać-Mitrović ◽  
Dragan R. Milovanović ◽  
Radoslav Mitić ◽  
Danijela Jovanović ◽  
Miroslav Sovrlić ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Ascorbic Acid ◽  
Guinea Pigs ◽  
Biochemical Parameters ◽  
Alpha Tocopherol

scholarly journals Antigoitrogenic effect of combined supplementation with dl-alpha-tocopherol, ascorbic acid and beta-carotene and of dl-alpha-tocopherol alone in the rat

1998 ◽  
Vol 156 (3) ◽  
pp. 551-561 ◽  
Author(s):  
JF Mutaku ◽  
MC Many ◽  
I Colin ◽  
JF Denef ◽  
MF van den Hove
Keyword(s):  
Endothelial Cells ◽  
Ascorbic Acid ◽  
Vitamin E ◽  
Beta Carotene ◽  
Iodine Content ◽  
Fold Increase ◽  
Alpha Tocopherol ◽  
Free Radical Scavengers ◽  
Rate Of Increase ◽  
Male Wistar Rats

The effects of the vitamins dl-alpha-tocopherol, ascorbic acid and beta-carotene, free radical scavengers and lipid peroxidation inhibitors, were analyzed in male Wistar rats made goitrous by feeding a low iodine diet (< 20 micrograms iodine/kg) and perchlorate (1% in drinking water) for 4, 8, 16, and 32 days. Groups of control or goitrous rats received for at least 16 days before killing a diet containing 0.6% vitamin E (as dl-alpha-tocopherol acetate), 1.2% vitamin C (ascorbic acid) and 0.48% beta-carotene, either simultaneously (vitamin cocktail) or separately. This treatment led to a 5-fold increase of vitamin E in the thyroid gland, a 24-fold increase in the liver and a 3-fold increase in the plasma. In control rats, vitamin cocktail administration increased slightly the thyroid weight with little changes in thyroid function parameters. During iodine deficiency, administration of the vitamin cocktail or vitamin E alone reduced significantly the rate of increase in thyroid weight, and DNA and protein contents, as well as the proportion of [3H]thymidine labeled thyroid follicular cells, but not that of labeled endothelial cells. Plasma tri-iodothyronine, thyroxine, TSH levels, thyroid iodine content and concentration as well as relative volumes of glandular compartments were not modified. The proportion of necrotic cells rose from 0.5% in normal animals to about 2% after 16 days of goiter development. No significant protective effect of the vitamins was observed. These results suggest that these vitamins, particularly vitamin E, modulate one of the regulatory cascades involved in the control of thyroid follicular cell growth, without interfering with the proliferation of endothelial cells.

scholarly journals EFFECT OF ADDITION OF ALFALFA MEAL ON CHICKEN MEAT QUALITY

2018 ◽  
Vol 8 (1) ◽  
pp. 681-684
Author(s):  
Jana Tkáčová ◽  
Mária Angelovičová ◽  
Juraj Čuboň ◽  
Adriana Pavelková ◽  
Marek Bobko ◽  
...  
Keyword(s):  
Meat Quality ◽  
Chicken Meat ◽  
Alfalfa Meal

scholarly journals Association of SNPs in AMY1A and AMY2A genes with chicken meat quality and clinical–chemical traits in chicken

2016 ◽  
Vol 61 (1) ◽  
pp. 121-125
Author(s):  
Dongwon Seo ◽  
Hee-Bok Park ◽  
Nuri Choi ◽  
Shil Jin ◽  
Kang-Nyeong Heo ◽  
...  
Keyword(s):  
Meat Quality ◽  
Chicken Meat ◽  
Clinical Chemical ◽  
Chemical Traits

scholarly journals Influence of Dietary Fat Source, α-Tocopherol, and Ascorbic Acid Supplementation on Sensory Quality of Dark Chicken Meat

2001 ◽  
Vol 80 (6) ◽  
pp. 800-807 ◽  
Author(s):  
R. Bou ◽  
F. Guardiola ◽  
A. Grau ◽  
S. Grimpa ◽  
A. Manich ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Dietary Fat ◽  
Sensory Quality ◽  
Chicken Meat ◽  
Acid Supplementation ◽  
Ascorbic Acid Supplementation

scholarly journals The synergistic effect of daidzein and α-tocopherol or ascorbic acid on microsome and LDL oxidation

2010 ◽  
Vol 28 (No. 5) ◽  
pp. 385-391 ◽  
Author(s):  
H. Wang ◽  
M.W. Martin ◽  
S. Yin
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Properties ◽  
Liver Microsomes ◽  
Oxidative Modification ◽  
Alpha Tocopherol ◽  
Interactive Effects ◽  
Ldl Oxidation ◽  
Rat Liver Microsomes ◽  
Protective Effects ◽  
Potential Health

Isoflavone daidzein brings potential health benefits. Its antioxidant properties are considered to be responsible in part for its protective effects. We investigated the antioxidant effects of daidzein and its interactive effects with<br />&alpha;-tocopherol or ascorbic acid on Fe<sup>2+/</sup>ascorbate-induced oxidation of rat liver microsomes and copper-induced human low-density lipoprotein (LDL) oxidation. Although the inhibitory effect of daidzein on lipid peroxidation in microsome was weak, it effectively prevented LDL against oxidative modification by prolonging the lag time, decreasing the propagating rate, and suppressing malonaldehyde (MDA) and carbonyls formation. When daidzein was combined with &alpha;-tocopherol in microsomes oxidation and with ascorbic acid in LDL oxidation, the protection was significantly greater than the calculated additive effect of the two individual actions. Thus, daidzein can protect LDL from oxidative modification, and its combination with nutrients may be superior to the action of it alone. These results can help to get a better understanding of the interactions of different antioxidants in vivo.

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