An excess dietary vitamin E concentration does not influence Nrf2 signaling in the liver of rats fed either soybean oil or salmon oil

Abstract The objective of this study was to evaluate the use of dietary vitamin E (VitE) and polyphenols on growth and oxidative status of weaned piglets fed peroxidized lipids. Pigs (n = 192; 21-d of age; 6.62±1.04 kg BW) were assigned within sex and weight blocks to a 2x3 factorial arrangement using 48 pens (4 pigs/pen; 8 replications/treatment). Factors consisted of lipid peroxidation (6% human-grade soybean oil or 6% peroxidized soybean oil), and antioxidant supplementation (control diet containing 25 IU/kg dl-α-tocopherol-acetate; control with 200 IU/kg additional dl-α-tocopherol-acetate; or control with 400 mg/kg polyphenols). Peroxidation was accomplished by heating control oil at 80°C with constant air flow at 50 L/min for 12 d (initial peroxide, anisidine value, hexanal, and 2,4-decadienal concentrations were 4.1 vs. 141.6 meq/kg, 1.7 vs. 106, < 5 vs. 99 mg/kg, and 8 vs. 720 mg/kg for control and peroxidized oil, respectively). Diets were fed in 2 phases (14 and 21 days). Overall, peroxidized lipids decreased (P < 0.001) BW (23.16 vs. 18.74 kg), ADG (473 vs. 346 g/day), ADFI (658 vs. 535 g/day) and G:F (719 vs. 647 g/kg). Lipid peroxidation decreased serum vitamin E (P < 0.001) and this decrease was larger on d35 (1.82 vs. 0.81 mg/kg) than d14 (1.95 vs. 1.38 mg/kg). Supplemental VitE, but not polyphenols, increased (P < 0.002) serum vitamin E by 84 and 22%, for control and peroxidized diets, respectively (interaction, P = 0.001). Serum malondialdehyde decreased (P < 0.001) with peroxidation on d14, but not d35 and protein carbonyl increased (P < 0.001) with peroxidation on d35, but not d14. Serum 8-hydroxydeoxyguanosine was not affected (P > 0.05). Total antioxidant capacity decreased with peroxidation (P < 0.001) and increased with VitE (P = 0.065) and polyphenols (P = 0.046) in the control oil diet only. Peroxidized lipids reduced growth performance, which could not be corrected with supplemental vitamin E or polyphenols in the diet.

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The effect of dietary vitamin E and selenium supplements on the fatty acid profile and quality traits of eggs

Archives Animal Breeding ◽

10.7482/0003-9438-56-072 ◽

2013 ◽

Vol 56 (1) ◽

pp. 719-732 ◽

Cited By ~ 1

Author(s):

Z. Zduńczyk ◽

A. Drażbo ◽

J. Jankowski ◽

J. Juśkiewicz ◽

Z. Antoszkiewicz ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Vitamin E ◽

Polyunsaturated Fatty Acids ◽

Soybean Oil ◽

Fatty Acid Profile ◽

Antioxidant Status ◽

Dietary Vitamin ◽

Quality Traits ◽

Selenium Supplements

Abstract. The present study investigated the effect of supplementing a diet containing 5 % soybean oil, which provided 30 g/kg of polyunsaturated fatty acids (PUFAs), with two levels of vitamin E (30 or 60 mg/kg, as-is basis) in combination with two levels of selenium (0.15 or 0.30 mg/kg, as-is basis) on hen performance, the fatty acid profile and antioxidant status of the yolk. A 12-week study was performed on 32 Lohmann Brown hens with 8 birds in each group.

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

Animal Production Science ◽

10.1071/an16677 ◽

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.

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

British Journal Of Nutrition ◽

10.1017/s0007114514002438 ◽

2014 ◽

Vol 112 (9) ◽

pp. 1575-1585 ◽

Cited By ~ 20

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.

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