LIPID PEROXIDATION IN SARCOPLASMIC RETICULUM AND MUSCLE OF TILAPIA IS INHIBITED BY DIETARY VITAMIN E SUPPLEMENTATION

2004 ◽  
Vol 28 (2) ◽  
pp. 101-111 ◽  
Author(s):  
SUE-LAN HUANG ◽  
YIH-MING WENG ◽  
CHEN-HUEI HUANG
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin E ◽  
Sarcoplasmic Reticulum ◽  
Dietary Vitamin ◽  
Vitamin E Supplementation

scholarly journals Protective role of supplemental vitamin E on lipid peroxidation, vitamins E, A and some mineral concentrations of broilers reared under heat stress

2001 ◽  
Vol 46 (No. 5) ◽  
pp. 140-144 ◽  
Author(s):  
K. Sahin ◽  
N. Sahin ◽  
M. Onderci ◽  
S. Yaralioglu ◽  
O. Kucuk
Keyword(s):  
Lipid Peroxidation ◽  
Heat Stress ◽  
Vitamin E ◽  
Management Practice ◽  
Serum Vitamin ◽  
Basal Diet ◽  
Dietary Vitamin ◽  
Broiler Chicks ◽  
Supplemental Vitamin ◽  
Vitamin E Supplementation

An experiment utilizing Cobb-500 male broilers was conducted to evaluate the effects of vitamin E supplementation at various concentrations on malonyldialdehyde (MDA) as an indicator of lipid peroxidation, serum and liver concentrations of antioxidant vitamins and some minerals of broilers reared under heat stress (32°C). One day-old 150 male broilers were randomly assigned to 5 treatment groups, 3 replicates of 10 birds each. The birds received either a basal diet or basal diet supplemented with vitamin E (dl-a-tocopherol acetate) at 62.5, 125, 250, or 500 mg/kg of diet. Increased supplemental vitamin E linearly increased serum vitamin E and A, but decreased (P = 0.001) MDA concentrations. Increasing dietary vitamin E supplementation also resulted in linear increases in liver vitamin E and A concentrations, but linear decreases in MDA concentrations (P = 0.01). Increasing dietary vitamin E caused a linear increase in serum concentrations of Fe and Zn (P= 0.001), but a decrease in serum concentration of Cu (P = 0.001). Results of the present study conclude that in broiler chicks reared under heat stress a 250 mg of vitamin E supplementation can be considered as a protective management practice in a broiler diet, reducing the negative effects of heat stress.

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