Effects of Dietary Vitamin E Level and Unsaturation of Fatty Acids on Chick Immune Responses

1993 ◽  
Vol 1 (4) ◽  
pp. 83-102
Author(s):  
C. F. Nockels ◽  
S. J. Slota ◽  
M. M. Mathias
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Immune Responses ◽  
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.

Effect of supplementation with Yerba Mate (Ilex paraguariensis) and vitamin E on milk lipoperoxidation in cows receiving diets containing ground soybean seeds

2019 ◽  
Vol 86 (3) ◽  
pp. 279-282
Author(s):  
Fabio Seiji Santos ◽  
Lucia Maria Zeoula ◽  
Luciano Soares De Lima ◽  
Francilaine Eloise De Marchi ◽  
Luís Carlos Vinhas Ítavo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Unsaturated Fatty Acids ◽  
Control Diet ◽  
Latin Square ◽  
Reducing Power ◽  
Dietary Vitamin ◽  
Ilex Paraguariensis ◽  
Soybean Seeds ◽  
Yerba Mate

AbstractThis research communication addresses the hypothesis that the association of dietary vitamin E and Yerba Mate could help to prevent or decrease oxidation of milk enriched in unsaturated fatty acids (UFA). Four multiparous lactating Holstein cows were used in a 4 × 4 Latin square. Treatments were: (1) control diet with no Yerba Mate or vitamin E; (2) diet containing 375 IU/kg vitamin E; (3) diet containing 30 g/kg Yerba Mate; and (4) diet containing 375 IU/kg vitamin E and 30 g/kg Yerba Mate. To increase unsaturated fatty acids in milk, cows were fed 172 g/kg soybean seeds (on a dry matter basis). There was no interaction between vitamin E and Yerba Mate supplementation for milk antioxidant-related (polyphenols, reducing power, conjugated dienes, and TBARS) analyses. Milk reducing power was increased when cows were supplemented with Yerba Mate. Our results suggest that the association of dietary vitamin E and Yerba Mate does not help to prevent or decrease oxidation of milk in UFA.

scholarly journals Influence of dietary vitamin e and copper on fatty acid profile and cholesterol content of raw and cooked broiler meat

2011 ◽  
Vol 49 (No. 2) ◽  
pp. 71-79 ◽  
Author(s):  
V. Skřivanová ◽  
M. Skřivan ◽  
E. Tůmová ◽  
S. Ševčíková
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fatty Acid Profile ◽  
Monounsaturated Fatty Acids ◽  
Cholesterol Content ◽  
Dietary Vitamin ◽  
Oleic Acid Content ◽  
Broiler Meat ◽  
Meat Cooking

We examined the influence of a diet containing 4% of rapeseed oil, 35 mg or 126 mg copper and supplement of 100 mg vitamin E per 1 kg on fatty acid profile and cholesterol content in raw and cooked broiler leg meat. Copper was added to feed mixtures as CuSO<sub>4</sub>.5H<sub>2</sub>O. The fatty acid profile and cholesterol content were also determined in raw, stewed and roasted meat of broilers receiving the same diet but with a supplement of 20 mg vitamin E. The results showed that 126 and 35 mg Cu/kg significantly increased oleic acid content. Monounsaturated fatty acids accounted for 51% and 52% of all fatty acids. The relatively low copper concentration of 35 mg/kg feed with a major portion of soybean, wheat and maize and vitamin E supplementation of 100 mg/kg reduced (P &lt; 0.01) EPA by 17%, DPA by 16% and DHA by 11 and 15% (P &lt; 0.05). All tested copper doses reduced cholesterol: 126 mg Cu by 22%, 35 mg by 6% and 126 mg in combination with 35 mg copper in relation to broiler age by 7% (P &lt; 0.05); none of the cooking procedures influenced cholesterol. Meat cooking in experiment 1 did not influence the content of any fatty acid. Copper &times; cooking interactions were insignificant for all fatty acids and cholesterol. In experiment 2 more changes in the numerical values of fatty acids were caused by stewing compared to roasting. Among the valuable fatty acids n-3 long chain acids were influenced by both cooking procedures to the largest extent. Docosahexaenoic acid was reduced to about 60% of the original value (P &lt; 0.05). On the other hand, a decrease in myristic acid by 14% in stewed meat and 12% in roasted meat (P &lt; 0.05) was positive.

scholarly journals Effects of dietary n-3 polyunsaturated fatty acids, breed and dietary vitamin E on the fatty acids of lamb muscle, liver and adipose tissue

2004 ◽  
Vol 91 (4) ◽  
pp. 551-565 ◽  
Author(s):  
G. Demirel ◽  
A. M. Wachira ◽  
L. A. Sinclair ◽  
R. G. Wilkinson ◽  
J. D. Wood ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fish Oil ◽  
Live Weight ◽  
Dietary Fatty Acids ◽  
Polar Lipids ◽  
Dietary Vitamin ◽  
Lipid Fractions

The effect of feeding n-3 PUFA on the fatty acid composition of muscle, adipose tissue and liver of lambs was investigated. Groups of eight ram lambs per breed, Suffolk×Lleyn (24kg live weight) and Scottish Blackface (18kg live weight), were each fed one of six diets containing one of three fat sources (50g fatty acids/kg DM; Megalac® (calcium soap of palm fatty acid distillate; Volac Ltd, Royston, Herts., UK) and formaldehyde-treated whole linseed (Trouw Nutrition UK, Northwich, Ches., UK) either alone or with fish oil (1:1, w/w) and either 100 or 500mg α-tocopheryl acetate/kg DM. Feed was offered ad libitum until slaughter at approximately half breed mature live weight. The type of dietary fat had no effect on intake, growth rate or feed conversion ratio. The 3·0-fold higher concentration of 18:3n-3 in the linseed compared with the Megalac® diet approximately doubled (P<0·001) the concentration in the neutral and polar lipid fractions of musculus semimembranosus and liver, and in adipose tissue it increased 2·5-fold. Feeding protected linseed also increased (P<0·001) concentrations of 20:5n-3 and 22:5n-3 in muscle polar lipids and both lipid fractions of liver. The linseed–fish oil raised the 20:5n-3 concentrations above those for the linseed diet and also increased 22:6n-3. Scottish Blackface lambs had lower concentrations of 18:3n-3 in all lipids compared with Suffolk x Lleyn lambs, but more 20:5n-3 in the polar lipids of muscle and liver. High levels of dietary vitamin E were associated with small decreases in the concentration of monounsaturated fatty acids and increases in PUFA. Linseed raised the PUFA:saturated fatty acid ratios in liver and adipose tissue but not in muscle, and improved the n-6:n-3 fatty acid ratio, as did the linseed–fish oil. Different combinations of dietary fatty acids and better protection against rumen biohydrogenation are required to improve muscle PUFA:saturated fatty acids ratios.

scholarly journals THE EFFECT OF DIFFERENT LEVELS OF VITAMIN E ON THE REPRODUCTIVE PERFORMANCE OF ZEBRAFISH (Danio rerio)

2007 ◽  
Vol 4 (2) ◽  
pp. 125
Author(s):  
N.B.P Utomo ◽  
M. Zairin Junior ◽  
T.L. Yusuf ◽  
I. Mokoginta ◽  
M. Bintang
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Danio Rerio ◽  
Reproductive Performance ◽  
Total Lipid Content ◽  
Fertilization Rate ◽  
Dietary Vitamin ◽  
Hatching Rate ◽  
Digestible Energy ◽  
Different Levels

<p>This experiment was conducted to determine the dietary Vitamin E requirement for reproduction of broodstock zebrafish Danio rerio.  Four isonitrogenous (39% crude protein) and isocaloric (3,260 kcal digestible energy/kg diet) practical diets, namely diets A, B, C, and D with different levels of Vitamin E were fed to zebrafish broodstock.  The broodstock were cultivated in aquaria.  Diet A contained low dosage of Vitamin E (5 mg Vitamin E /kg diet), while diets B (62 mg Vitamin E /kg diet), C (125 mg Vitamin E /kg diet), and diet D (187 mg Vitamin E /kg diet), combined respectively with 1% n-3 fatty acids and 2% n-6 fatty acids.  Fish were fed ad satiation for 60 days using these diets.  During feeding period, gonad maturation stages were examined.  The dietary with different level of Vitamin E affected egg size, chemical content, total number of larvae, normal larvae, and survival rate of larvae produced, fecundity, fertilization rate, and hatching rate.  On the other hand, fish fed on experimental diets did not show any significance differences in the gonad somatic index, fecundity, fertilization rate, and hatching rate.  Fish fed on diet D produced the highest fecundity (633.65 ± 71.86 eggs/grams of fish), fertilization rate (92.3 ± 7.7%), and hatching rate (80.31 ± 9.8%).  The total lipid content of eggs were significant, ranging from D (39.7%), C (33.5%), B (32.1%), and A (29.5%).  At a dosage of 1% of dietary n-3 fatty acids and 2% n-6 fatty acids, zebrafish require 187 mg Vitamin E/kg feed in the diet for reproduction.  .</p> <p>Keywords:  vitamin E, reproductive performance, Danio rerio</p> <p> </p> <p>ABSTRAK</p> <p>Penelitian ini ditujukan untuk mengetahui kebutuhan Vitamin E pada pakan induk ikan zebra (Danio rerio) untuk reproduksi.  Empat pakan perlakuan yang iso-protein (39%) dan iso-kalori (3.260 kcal digestible energy/kg pakan), dinamakan pakan A, B, C, dan pakan D dengan kandungan Vitamin E yang berbeda diberikan kepada induk ikan zebra.  Induk ikan dipelihara pada akuarium.  Pakan A mengandung Vitamin E terendah (5 mg Vitamin E/kg pakan), sedangkan pakan B mengandung Vitamin E 62 mg Vitamin E/kg pakan, pakan C asam mengandung Vitamin E 125 mg /kg pakan, dan pakan D mengandung Vitamin E 187 mg /kg pakan.  Semua pakan perlakuan mempunyai kombinasi asam lemak n-3 berbanding n-6 sebesar 1:2.  Ikan diberi pakan secara ad satiation selama 60 hari pemeliharaan.  Selama masa pemberian pakan, tingkat kematangan gonad diperiksa secara teratur.  Perbedaan kandungan vitamin E dalam pakan mempengaruhi fekunditas, derajat pembuahan telur, serta derajat penetasan telur.  Pakan perlakuan tidak mempengaruhi nilai gonad somatik indeks dan kelangsungan hidup larva umur 3 hari.  Pemberian pakan D menghasilkan fekunditas (633.65 ± 71.86  telur/gram induk), derajat pembuahan telur (92.3 ± 7.7%), serta derajat penetasan telur (80.31 ± 9,8%) terbaik.  Total kandungan lemak pada telur berbeda nyata, yaitu pada pakan D (39.7%), C(33.5%), B(32.1%), dan pakan A(29.5%).  Pada kandungan 1% asam lemak n-3 dan 2% asam lemak n-6, ikan zebra membutuhkan 187 mg Vitamin E/kg pakan untuk reproduksi yang normal. </p> <p>Kata kunci:  Vitamin E, penampilan reproduksi, Danio rerio</p>

scholarly journals Improving the Quality Characteristics and Shelf Life of Meat and Growth Performance in Goose Fed Diets Supplemented with Vitamin E

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 798
Author(s):  
Zabihollah Nemati ◽  
Kazem Alirezalu ◽  
Maghsoud Besharati ◽  
Saeid Amirdahri ◽  
Daniel Franco ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Shelf Life ◽  
Growth Performance ◽  
Saturated Fatty Acids ◽  
Basal Diet ◽  
Fat Content ◽  
Dietary Vitamin ◽  
Control Group ◽  
Vitamin E Supplementation

The present study was carried out to investigate the effect of dietary vitamin E on growth performance, cellular immunity, carcass characteristics, and meat quality in geese. Sixty-four one-day-old male geese were selected from 1200 goose chicks with the same average body weight (92.5 ± 2.5 g) and subjected to two treatments (basal diet or control and basal diet plus 120 mg/kg vitamin E supplement) with 4 replicates (8 geese per replicate) for 8 weeks. After slaughter, goose meat was aerobically packed in polyethylene packages and stored at 4 °C for 9 days. The results showed that vitamin E supplementation improved the growth performance, carcass yield percentage, and immune response of goose (p < 0.05). The addition of vitamin E in the diet significantly increased the protein and fat content of goose meat but decreased the moisture and ash content with respect to those obtained from the control diet. During storage, meat from the vitamin E treatment showed higher phenolic content and lower thiobarbituric acid reactive substances (TBARSs) and total volatile nitrogen (TVB-N) values than those from the control treatment. Vitamin E supplementation increased the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) in goose meat. However, goose meat supplemented with vitamin E displayed a significantly (p < 0.05) higher PUFA/SFA ratio than those of the control group. Based on the results, it was concluded that vitamin E could be used to improve the growth performance of goose, the meat composition in terms of the protein and fat content, the nutritional value in terms of the fatty acid composition, and the shelf life.

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