Influence of dietary fat source and supplementary α-tocopheryl acetate on pulmonary hypertension and lipid peroxidation in broilers

2010 ◽  
Vol 94 (6) ◽  
pp. 767-772 ◽  
Author(s):  
F. Khajali ◽  
S. Fahimi
Keyword(s):  
Lipid Peroxidation ◽  
Pulmonary Hypertension ◽  
Dietary Fat ◽  
Tocopheryl Acetate

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.

Hemoglobin Induced Lipid Peroxidation as an Initiating Factor of Pulmonary Hypertension

2015 ◽  
Vol 87 ◽  
pp. S136
Author(s):  
Zoe L Loomis ◽  
Paul Eigenberger ◽  
Katherine Redinius ◽  
Christina Lisk ◽  
Kathryn Hassell ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Pulmonary Hypertension

Quality of Raw, Frozen and Cooked Duck Meat as Affected by Dietary Fat and α-Tocopheryl Acetate Supplementation

2003 ◽  
Vol 2 (5) ◽  
pp. 324-334 ◽  
Author(s):  
E.A. Russell . ◽  
A. Lynch . ◽  
K. Galvin . ◽  
P.B. Lynch . ◽  
J.P. Kerry .
Keyword(s):  
Dietary Fat ◽  
Tocopheryl Acetate
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