Effect of dietary vitamin E on growth, immunity and regulation of hepatopancreas nutrition in male oriental river prawn, Macrobrachium nipponense

2019 ◽  
Vol 50 (7) ◽  
pp. 1741-1751 ◽  
Author(s):  
Yiming Li ◽  
Youhui Huang ◽  
Meng Zhang ◽  
Qiang Chen ◽  
Wujiang Fan ◽  
...  
Keyword(s):  
Vitamin E ◽  
Dietary Vitamin ◽  
Macrobrachium Nipponense ◽  
Oriental River Prawn

scholarly journals Effects of dietary vitamin E on reproductive performance and antioxidant capacity of Macrobrachium nipponense female shrimp

2018 ◽  
Vol 24 (6) ◽  
pp. 1698-1708 ◽  
Author(s):  
Yiming Li ◽  
Bin Fan ◽  
Youhui Huang ◽  
Donglei Wu ◽  
Meng Zhang ◽  
...  
Keyword(s):  
Vitamin E ◽  
Antioxidant Capacity ◽  
Reproductive Performance ◽  
Dietary Vitamin ◽  
Macrobrachium Nipponense

Growth and antioxidant status of oriental river prawn Macrobrachium nipponense fed with diets containing vitamin E

2015 ◽  
Vol 34 (3) ◽  
pp. 477-483
Author(s):  
Weihong Zhao ◽  
Zisheng Wang ◽  
Yebing Yu ◽  
Zhitao Qi ◽  
Linlan Lü ◽  
...  
Keyword(s):  
Vitamin E ◽  
Antioxidant Status ◽  
Macrobrachium Nipponense ◽  
Oriental River Prawn

Comparison of growth performance and biochemical components between parent and hybrid offspring in the oriental river prawn, Macrobrachium nipponense

2021 ◽  
Author(s):  
Yiming Li ◽  
Qichen Jiang ◽  
Qiang Chen ◽  
Zhiquan Liu ◽  
Yinying Huang ◽  
...  
Keyword(s):  
Growth Performance ◽  
Macrobrachium Nipponense ◽  
Hybrid Offspring ◽  
Oriental River Prawn ◽  
Biochemical Components

scholarly journals Effect of vitamin E intake from food and supplement sources on plasma α- and γ-tocopherol concentrations in a healthy Irish adult population

2014 ◽  
Vol 112 (9) ◽  
pp. 1575-1585 ◽  
Author(s):  
Yang Zhao ◽  
Frank J. Monahan ◽  
Breige A. McNulty ◽  
Mike J. Gibney ◽  
Eileen R. Gibney
Keyword(s):  
Vitamin E ◽  
Adult Population ◽  
Plasma Concentrations ◽  
Fats And Oils ◽  
Food Sources ◽  
Dietary Vitamin ◽  
Plasma Vitamin ◽  
Institute Of Medicine ◽  
Nutrition Survey ◽  
Plasma Vitamin E

Vitamin E is believed to play a preventive role in diseases associated with oxidative stress. The aims of the present study were to quantify vitamin E intake levels and plasma concentrations and to assess dietary vitamin E adequacy in Irish adults. Intake data from the National Adult Nutrition Survey were used; plasma samples were obtained from a representative cohort of survey participants. Plasma α- and γ-tocopherol concentrations were measured by HPLC. The main sources of vitamin E in the diet were ‘butter, spreadable fats and oils’ and ‘vegetables and vegetable dishes’. When vitamin E intake from supplements was taken into account, supplements were found to be the main contributor, making a contribution of 29·2 % to vitamin E intake in the total population. Supplement consumers had significantly higher plasma α-tocopherol concentrations and lower plasma γ-tocopherol concentrations when compared with non-consumers. Consumers of ‘vitamin E’ supplements had significantly higher vitamin E intake levels and plasma α-tocopherol concentrations compared with consumers of other types of supplements, such as multivitamin and fish oil. Comparison with the Institute of Medicine Estimated Average Requirement of 12 mg/d indicated that when vitamin E intake from food and supplement sources was taken into account, 100 % of the study participants achieved the recommended intake levels. When vitamin E intake from food sources was taken into account, only 68·4 % of the females were found to achieve the recommended intake levels compared with 99·2 % of the males. The results of the present study show that dietary vitamin E intake has a significant effect on plasma α- and γ-tocopherol concentrations. Furthermore, they show that the consumption of supplements is a major contributor to overall intake and has a significant effect on plasma vitamin E concentrations in the Irish population.

The distribution of dietary vitamin E in the muscles of the porcine carcass

Meat Science ◽  
1997 ◽  
Vol 45 (3) ◽  
pp. 297-305 ◽  
Author(s):  
M.G. O'Sullivan ◽  
J.P. Kerry ◽  
D.J. Buckley ◽  
P.B. Lynch ◽  
P.A. Morrissey
Keyword(s):  
Vitamin E ◽  
Dietary Vitamin

scholarly journals Dietary Vitamin E Levels Affect Outcome of Permanent Focal Cerebral Ischemia in Rats

Stroke ◽  
1998 ◽  
Vol 29 (5) ◽  
pp. 1002-1006 ◽  
Author(s):  
H. B. van der Worp ◽  
P.R. Bär ◽  
L. J. Kappelle ◽  
D. J. de Wildt
Keyword(s):  
Vitamin E ◽  
Cerebral Ischemia ◽  
Focal Cerebral Ischemia ◽  
Dietary Vitamin

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.

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