Animal fat and vitamin E in rabbit diets: Total tract apparent digestibility, growth performance, carcass<br /> and meat quality traits

The present study tested the effect of a dietary inclusion with vitamin E and pork lard on the apparent digestibility of the nutrients, the growth performance, the carcass traits, the physical meat quality, and the α-tocopherol content. A total of 60 hybrid rabbits were reared in individual cages from weaning (35 days of age) until slaughter (78 days of age). A control diet with no supplements, one diet supplemented with 2% pork lard, and two diets that used the aforementioned diets supplemented with an additional 200 mg/kg α-tocopheryl acetate were designed. The diets were isoprotein and isoenergy. The fat inclusion increased the crude protein (P < 0.05) and ether extract (P < 0.001) total tract apparent digestibility, and the same was observed for the vitamin E inclusion (P < 0.001 for both variables). This improved the dietary digestible protein content (P < 0.05), which increased the digestible protein to digestible energy ratio (P < 0.001). The fat × vitamin E interaction was observed for the total tract apparent digestibility of the ether extract (P < 0.001), the neutral detergent fibre (P < 0.05) and the acid detergent fibre (P < 0.01). The growth traits were unaffected, with the exception of the feed conversion ratio that improved with the vitamin E addition (P < 0.05). Similarly, the carcass traits remained unaffected, with the exception of the perirenal and total fat incidence that increased with the fat supplement (P < 0.05), and the scapular fat that was reduced with the vitamin E inclusion (P < 0.05). The meat L* (lightness), a* (redness), b* (yellowness) colour values and ultimate pH were unaffected by the experimental treatments, even though a fat × vitamin E interaction was observed for the a* and chroma values of the Longissimus thoracis et lumborum muscle (P < 0.05). Both the fat (P < 0.05) and vitamin E (P < 0.001) dietary inclusion increased the meat α-tocopherol content. Based on the results, it was concluded that the 2% dietary inclusion of animal fat did not provide more benefits for the considered parameters than the sole α-tocopheryl acetate incorporation, but contributed to the increase in the vitamin E content in the meats.

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Effect of different fat sources and vitamin E status/levels on growth performance, antioxidant status, carcass characteristics, fatty acid profile, and meat quality of pigs grown to heavy slaughter weight at 150 kg

Journal of Animal Science ◽

10.1093/jas/skz122.055 ◽

2019 ◽

Vol 97 (Supplement_2) ◽

pp. 30-30

Author(s):

Ding Wang ◽

Young Dal Jang ◽

Gregg K Rentfrow ◽

Harold J Monegue ◽

Michael Azain ◽

...

Keyword(s):

Vitamin E ◽

Growth Performance ◽

Meat Quality ◽

Dietary Fat ◽

Corn Oil ◽

Tocopheryl Acetate ◽

Sod Activity ◽

Slaughter Weight ◽

Four Levels ◽

Dietary Treatments

Abstract Two experiments were used to evaluate the potential interaction of fat source and vitamin E (VE) in heavy slaughter weight pigs. In Experiment 1, a total of 64 individually-fed pigs (28.41 ± 0.83 kg) were randomly assigned to 8 dietary treatments in a 4×2 factorial arrangement. Fat treatments included cornstarch (CS), tallow (TW), corn-oil (CO), and coconut-oil (CN). VE treatments were dietary α-tocopheryl-acetate (ATA) at 11 and 200 ppm. In Experiment 2, a total of 72 individually fed pigs (28.55 ± 1.16 kg) were randomly assigned to 12 dietary treatments in a 2×6 factorial arrangement. Fat treatments were TW and CO. VE treatments included four levels of ATA (11, 40, 100, and 200 ppm) and two levels of mixed tocopherols (primarily γ-tocopherol; 40 and 100 ppm). VE deposition, growth performance, and meat quality were measured in both experiments. In both experiments, interaction between fat sources and VE were detected (P < 0.01) on plasma VE concentration, which increased (P < 0.01) with time and with increasing dietary VE, but increased faster (P < 0.05) in pigs fed with CN and TW compared to pigs fed CS and CO. Compared to CO, more saturated dietary fat sources (CN and TW) led to firmer belly (P < 0.01), which had more (P < 0.01) SFA and MUFA while less (P < 0.01) PUFA. In Experiment 1, increasing dietary ATA decreased (P < 0.05) FCR in Phase 4 and Phase 5. In Experiment 2, increasing dietary ATA increased overall ADG (linear, P = 0.02), with an interaction (P < 0.05) with fat sources on cumulative ADG during Phase1-4, wherein pigs fed CO, but not TW, had increased ADG with increasing dietary ATA. Increasing dietary ATA increased (quadratic, P < 0.05) liver SOD activity, and decreased (quadratic, P < 0.05) liver MDA content. The oxidative stability of loin was improved (P < 0.01) when dietary ATA increased over 40 ppm. In summary, both dietary fat source and VE supplementation affected the response measures.

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Effects of protected omega-3 fatty acid derived from linseed oil and vitamin E on growth performance, apparent digestibility, blood characteristics and meat quality of finishing pigs

Animal Production Science ◽

10.1071/an15641 ◽

2017 ◽

Vol 57 (6) ◽

pp. 1085 ◽

Cited By ~ 9

Author(s):

Santi D. Upadhaya ◽

Tian Shui Li ◽

In Ho Kim

Keyword(s):

Fatty Acid ◽

Vitamin E ◽

Growth Performance ◽

Meat Quality ◽

Linseed Oil ◽

Apparent Digestibility ◽

Finishing Pigs ◽

Omega 3 ◽

Omega 3 Fatty Acid

This study was conducted to evaluate the effects of protected omega-3 fatty acid and vitamin E on the growth performance, nutrient digestibility, blood profiles and meat quality of finishing pigs. A total of 140 female and castrated-male finishing pigs [(Yorkshire × Landrace) × Duroc] with an average initial bodyweight of 46.5 kg were blocked and stratified based on sex and bodyweight to a 2 × 2 factorial design with the respective factors being (1) without and with 300 IU vitamin E (Vit E), and (2) without and with 0.75% protected omega-3 fatty acid (n-3 FA) derived from linseed oil in a 12-week trial. Each treatment consisted of seven replicate pens with five pigs (three barrows and two gilts) per pen. The supplementation of Vit E improved (P < 0.05) and n-3 FA tended to increase (P = 0.07) overall average daily gain. The apparent digestibility of nitrogen tended to increase (P = 0.07) with the addition of Vit E in the diet. The concentration of IgG significantly increased (P < 0.05) with the addition of Vit E in the diet whereas the concentration of cortisol was significantly reduced (P < 0.05) with the addition of Vit E. There was a significant (P < 0.05) interaction between Vit E and n-3 FA on cortisol levels. Surface longissimus muscle redness (a*) increased with the supplementation of Vit E. However, the score of colour darkness based on sensory evaluation and drip loss on Day 5 were significantly reduced with the addition of Vit E in the diet.

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Effect of vitamin E supplementation on growth performance, meat quality, and immune response of male broiler chickens: A meta-analysis

Livestock Science ◽

10.1016/j.livsci.2017.11.021 ◽

2018 ◽

Vol 208 ◽

pp. 5-13 ◽

Cited By ~ 11

Author(s):

Mariana A. Pompeu ◽

Luigi F.L. Cavalcanti ◽

Fabio L.B. Toral

Keyword(s):

Immune Response ◽

Vitamin E ◽

Growth Performance ◽

Meat Quality ◽

Broiler Chickens ◽

Meta Analysis ◽

Vitamin E Supplementation

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Effects of dietary corn dried distillers grains with solubles and vitamin E on growth performance, meat quality, fatty acid profiles, and pork shelf life of finishing pigs

Livestock Science ◽

10.1016/j.livsci.2012.07.009 ◽

2012 ◽

Vol 149 (1-2) ◽

pp. 155-166 ◽

Cited By ~ 13

Author(s):

Hong Wang ◽

Lian-Sheng Wang ◽

Bao-Ming Shi ◽

An-Shan Shan

Keyword(s):

Fatty Acid ◽

Vitamin E ◽

Shelf Life ◽

Growth Performance ◽

Meat Quality ◽

Distillers Grains ◽

Finishing Pigs ◽

Fatty Acid Profiles ◽

Distillers Grains With Solubles ◽

Dried Distillers Grains

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Effect of Different Fat Sources and Vitamin E Isoforms/Levels on Carcass Characteristics and Meat Quality of Pigs Grown to 150 Kg

Meat and Muscle Biology ◽

10.22175/mmb.10813 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

M. Kelley ◽

G. Rentfrow ◽

M. Lindemann ◽

D. Wang

Keyword(s):

Vitamin E ◽

Shelf Life ◽

Meat Quality ◽

Corn Oil ◽

Carcass Characteristics ◽

Tocopheryl Acetate ◽

Drip Loss ◽

Muscle Area ◽

Dressing Percentage

ObjectivesThe objective was to evaluate the effect of supplementing α- and γ-tocopherol vitamin E isoforms with corn oil and tallow on carcass characteristics and meat quality of pigs grown to heavier weights (>150 kg).Materials and MethodsIndividually fed pigs (n = 72; 36 barrows, 36 gilts; 28.55 ± 1.16 kg) were randomly assigned to 12 dietary treatments in a 2 × 6 factorial arrangement. Fat treatments were tallow and corn oil (5?). The vitamin E treatments included four levels of α-tocopheryl-acetate (ATA; 11, 40, 100, and 200 ppm) and two levels of mixed tocopherols (primarily γ-tocopherol; 40 and 100 ppm). Pigs were humanely slaughtered at approximately 150 kg. 45 min pH was taken at the 10th rib. After 24 h chill (4°C), carcass measurements were taken (carcass length, backfat depth at first rib, last rib, 10th rib and last lumbar, loin muscle area, and 24 h pH at the 10th rib). In addition, wholesale weights from the Boston butt (IMPS #406), shoulder picnic (IMPS #405), loin (IMPS #412), and belly (IMPS #408) and spareribs were recorded. Furthermore, bellies were divided into eight sections and the average depth was taken at each section and the vertical and lateral belly flex was measured. Drip loss was determined by suspending a 1.3cm chop at 4°C for 48 h and purge loss was determined from approximately 2kg vacuum packaged loin muscle sections at 0, 7, 14, and 30d. Objective (Hunter Lab Colorimeter XE Plus) and subjective (NPPC color, marbling and firmness scores) measurements were taken at the 10th rib. Data analysis were performed in SAS by least squares analysis of variance using the generalized linear model as a randomized complete block design. The individual pig served as the experimental unit and results were reported as least square means.ResultsThere were no differences in dressing percentage, 24 h pH, backfat depth, loin muscle area, primal cuts, purge loss, and drip loss between the two vitamin E isoforms. Fat treatments did not affect dressing percentage, 45 min and 24 h pH, backfat depth, loin muscle area, primal cuts, purge loss, drip loss as well as objective and subjective color. Although not significant (P = 0.07), pork from the γ-tocopherol pigs had a lower pH than the ATA treatment. The γ-tocopherol supplementation tended to have a lighter subjective color (P = 0.06) as well as increased L*, decreased a*, and increased the hue angle calculations at 7d shelf-life. The belly depth was greater (P = 0.01) along with higher lateral (P < 0.01) and a lower vertical (P < 0.01) flex for pigs fed tallow.ConclusionIn conclusion, feeding tallow to heavy weight pigs (150 kg) could improve belly firmness. Also, α-tocopherol did not improve shelf-life stability and γ-tocopherol could negatively affect subject and objective pork loin color.

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Influence of vitamin E, tryptophan and β-glucan on growth performance, meat quality, intestinal immunity, and antioxidative status of yellow-feathered chickens fed thermally oxidized oils

Livestock Science ◽

10.1016/j.livsci.2020.104188 ◽

2020 ◽

Vol 241 ◽

pp. 104188

Author(s):

Q. Fan ◽

K.F.M. Abouelezz ◽

Y. Wang ◽

X. Lin ◽

L. Li ◽

...

Keyword(s):

Vitamin E ◽

Growth Performance ◽

Meat Quality ◽

Intestinal Immunity ◽

Antioxidative Status

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PSV-22 Effects of different fat sources and vitamin E levels/isoforms on growth performance, antioxidant status, and fatty acid profile in the liver of pigs grown to 150 kg

Journal of Animal Science ◽

10.1093/jas/skz122.355 ◽

2019 ◽

Vol 97 (Supplement_2) ◽

pp. 202-203

Author(s):

Ding Wang ◽

Young Dal Jang ◽

G K Rentfrow ◽

H J Monegue ◽

M J Azain ◽

...

Keyword(s):

Fatty Acid ◽

Vitamin E ◽

Growth Performance ◽

Fatty Acid Profile ◽

Antioxidant Status ◽

Corn Oil ◽

Tocopheryl Acetate ◽

Sod Activity ◽

Study Objective ◽

Four Levels

Abstract The study objective was to assess the contribution of fat source and vitamin E (VE) supplementation on growth performance, antioxidant status, and fatty acid profile in the liver of pigs at heavy slaughter weight (148.09 ±1.64 kg). A total of 72 individually-fed pigs (36 barrows, 36 gilts; 28.55 ±1.16 kg) were randomly assigned to 12 dietary treatments in a 2 × 6 factorial arrangement. Fat treatments were tallow and corn-oil. The VE treatments included four levels of α-tocopheryl-acetate (ATA; 11, 40, 100, and 200 ppm) and two levels of mixed tocopherols (primarily γ-tocopherol; 40 and 100 ppm). Liver samples were collected at slaughter. Data analysis were performed by ANOVA using GLM in SAS. No effect of dietary fat sources, isoforms of VE, and levels of γ-tocopherol were detected on growth performance or liver antioxidant status (GSH, GSSG, SOD, and MDA). Increasing dietary ATA linearly increased overall ADG (0.98, 1.02, 1.02, and 1.08 kg/day; P = 0.02) from 28 to 150 kg; overall ADG of pigs fed γ-tocopherol-diets was 1.07 and 1.04 kg/day, respectively. An interaction between fat sources and ATA was observed on cumulative ADG during Phase1-3 (28-100 kg; P = 0.04) and Phase1-4 (28-125 kg; P = 0.03) wherein pigs fed corn-oil-diet, but not tallow-diet, had increased ADG with increased dietary ATA. Increasing dietary ATA quadratically increased SOD activity (P < 0.05; highest at 100 ppm), and quadratically decreased MDA content (P < 0.05; lowest at 40 ppm) in the liver. Liver fatty acid profile was affected by fat source (P < 0.05) but not VE treatment, pigs fed corn-oil-diets had less SFA (34.23 vs. 35.45%; P = 0.02) and MUFA (11.98 vs. 18.38%; P < 0.0001), but more PUFA (49.14 vs. 40.78%; P < 0.0001) than pigs fed tallow-diets in the liver. Beneficial effects of dietary VE supplementation were observed on growth performance and antioxidant status of pigs under conditions of this study.

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