scholarly journals Effects of dietary vitamin E and vitamin C supplementation on the level of α-tocopherol and L-ascorbic acid in muscle and on the antioxidative status and meat quality of pigs

2011 ◽  
Vol 50 (No. 4) ◽  
pp. 175-184 ◽  
Author(s):  
R. Lahučký ◽  
IBahelka ◽  
K. Novotná ◽  
K. Vašíčková
Keyword(s):  
Ascorbic Acid ◽  
Vitamin E ◽  
Vitamin C ◽  
Oxidative Stability ◽  
Meat Quality ◽  
Alpha Tocopherol ◽  
Dietary Vitamin ◽  
Control Group ◽  
Drip Loss ◽  
Positive Effects

In total thirty pigs (Slovak Meaty) defined by DNA based test as not susceptible to malignant hyperthermia (non-mutant on RYR1) were used in the experiment. Treatment consisted in supplementation of vitamin E (500 mg &alpha;-tocopherol/kg diet as &alpha;-tocopherol acetate) (group E) and the same doses of vitamin E plus vitamin C (200 mg L-ascorbic acid/kg diet) (group E + C) to finishing pigs for the last 30 days before slaughter. The higher dietary vitamin E level resulted in higher levels of &alpha;-tocopherol in fresh (24 h), chill-stored (5 days, 4&deg;C), chill-stored and cooked (80&deg;C) and frozen meat (3 months, &ndash;25&deg;C), (P &lt; 0.05). Higher dietary vitamin C resulted in higher levels L-ascorbic acid in fresh and chill-stored meat (P &lt; 0.05) but no significant differences vs. control pigs were observed in cooked and frozen meats. Supplementation with vitamins E and C (group E + C) had positive effects on pH (45 min) (P = 0.06) and on drip loss (P &lt; 0.05) values as compared to control group. The rate of oxidation (malondialdehyde-MDA production) by stimulation with Fe<sup>2+</sup>/ascorbate (incubation of muscle LD for 0 and 30 min) was higher in control group as compared to both experimental groups (P &lt; 0.05). Positive effects of vitamin E on oxidative stability measured as thiobarbituric acid reactive substances (TBARS, MDA) were observed mainly in chill-stored meat (P &lt; 0.05). Using TBARS method, no additional effect of vitamin C on oxidative stability of fresh, chill-stored, cooked and frozen meat was found. In conclusion, supplementation of the combination of vitamin E (500 mg &alpha;-tocopherol/kg diet) and vitamin C (200 mg L-ascorbic acid/kg diet) for 30 days before slaughter improved meat quality values (drip loss, pH), however, it seems to depend on the genetic background of animals (occurrence of mutation on RYR1). Oxidative stability of meat lipids measured as TBARS value can be improved by vitamin E supplementation to feed. &nbsp;

scholarly journals The effect of lycopene and vitamin E on the growth performance, quality and oxidative stability of chicken leg meat

2011 ◽  
Vol 56 (No. 12) ◽  
pp. 536-544 ◽  
Author(s):  
M. Englmaierová ◽  
I. Bubancová ◽  
T. Vít ◽  
M. Skřivan
Keyword(s):  
Body Weight ◽  
Vitamin E ◽  
Oxidative Stability ◽  
Dry Matter ◽  
Growth Traits ◽  
Cholesterol Content ◽  
The Body ◽  
Control Treatment ◽  
Dietary Vitamin ◽  
Control Group

&nbsp;A 2 &times; 3 factorial design experiment was conducted to evaluate the effect of adding lycopene <br />(0 and 75 mg/kg) and vitamin E (0.50 and 100 mg/kg) to the diet of chickens. Moreover, the study investigated growth traits, oxidative stability and chemical composition of leg meat and the vitamin content of meat and liver. The study was conducted using five hundred and forty Ross 308 male broilers that were assigned to one of the six dietary treatments. Significant interactions between lycopene and vitamin E additions affected the body weight of 21-days-old chickens (P = 0.005), the malondialdehyde content in fresh leg meat (P &lt; 0.001) and leg meat stored for 3 days at temperatures of 2.5 to 4&deg;C (P = 0.032), the cholesterol content in leg meat (P &lt; 0.001) and the lycopene content in liver (P = 0.006). The chickens with the highest body weight were fed 75 mg/kg of lycopene and 50 mg/kg of vitamin E. The vitamin E supplement increased the oxidative stability of fresh and stored leg muscle (P &lt; 0.001). The lowest mean cholesterol value (3.49 g/kg of dry matter) was found out in the meat from broilers that were fed 75 mg/kg of lycopene in contrast to broilers fed the control treatment without lycopene (3.93 g/kg of dry matter). Dietary vitamin E significantly reduced the fat content (P = 0.033) and increased the ash content of&nbsp;leg meat. The highest lycopene concentration in liver (2.82 mg/kg of dry matter) was in chickens that were fed the highest levels of vitamin E and lycopene in contrast with the control group (0.28 mg/kg of dry matter). &nbsp;

scholarly journals Egg production, egg quality, and lipid peroxidation status in laying hens maintained at a low ambient temperature (6°C) and fed a vitamin C and vitamin E-supplemented diet

2012 ◽  
Vol 48 (No. 1 - 2) ◽  
pp. 33-40 ◽  
Author(s):  
O. Kucuk ◽  
N. Sahin ◽  
K. Sahin ◽  
Gursu MF ◽  
F. Gulcu ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin E ◽  
Vitamin C ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Basal Diet ◽  
Alpha Tocopherol ◽  
Tocopherol Acetate ◽  
Egg Shell

This experiment was conducted to evaluate the effects of vitamin C (L-ascorbic acid) and vitamin E (&alpha;-tocopherol acetate) on egg production, egg quality, lipid peroxidation status (measured as MDA), and some serum metabolites in laying hens (Hy-Line) maintained at a low ambient temperature (6&deg;C). One hundred and twenty laying hens (18-wk-old) were divided into four groups, 30 hens per group. The laying hens were fed either a basal diet or the basal diet supplemented with either 250 mg of L-ascorbic acid/kg of diet, 250 mg of &alpha;-tocopherol acetate/kg of diet or 250 mg of L-ascorbic acid plus 250 mg of &alpha;-tocopherol acetate/kg of diet. Although feed consumption of the hens was similar (P &gt; 0.05) among treatments, supplemental vitamin C and E significantly increased final body weight, egg production, and improved feed efficiency (P &lt; 0.05). Egg weights were also greater (P &lt; 0.05) in hens supplemented with the combination of vitamin C and E than that of hens supplemented either vitamin or no vitamin (control). Haugh unit did not change upon each vitamin supplementation, but the combination of the vitamin supplement yielded a higher Haugh unit (P &lt; 0.05). Each dietary supplement of vitamin C and vitamin E improved the egg quality (P &lt; 0.05) resulting in a greater specific gravity, thicker egg shell, and heavier egg shell weight. Separately or as a combination, supplemental vitamin C and E decreased MDA, glucose, cholesterol, and triglyceride concentrations (P &lt; 0.05). Results of the present study showed that supplementing vitamin C and vitamin E, particularly as a combination, improved the performance of cold-stressed laying hens, offering a potential protective management practice in preventing cold stress-related losses in performance of laying hens. Results of the present study also indicated that the effects of vitamin C and vitamin E are additive.

SUPPLEMENTAL VALUE OF ASCORBIC ACID DURING LATE GESTATION ON PIGLET SURVIVAL AND EARLY GROWTH

1983 ◽  
Vol 63 (3) ◽  
pp. 683-687 ◽  
Author(s):  
E. R. CHAVEZ
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Late Gestation ◽  
Dietary Vitamin ◽  
Control Group ◽  
Plasma Vitamin ◽  
Significant Difference ◽  
Vitamin C Supplementation ◽  
Dietary Treatments ◽  
Piglet Survival

Twenty-six pregnant sows were included in four different dietary treatments as follows: (1) Control group with no vitamin C supplementation; (2) vitamin-C-supplemented group receiving 1 g/day ascorbic acid provided in a gelatin capsule; or (3) vitamin-C-supplemented group receiving 1 g/day ascorbic acid in a powder form spread on the top of the pelleted meal; (4) as (3) but receiving 10 g/day ascorbic acid. Vitamin-C-supplemented sows in treatments 2 and 4 showed a significant (P < 0.05) increase in blood plasma vitamin C prefarrowing. Pregnant sows receiving 10 g/day vitamin C supplement showed a significantly (P < 0.05) higher concentration of this vitamin in the urine than either control or sows receiving 1 g/day vitamin C supplementation. Sows in treatment 4 showed a significantly higher (P < 0.05) vitamin C content in colostrum than control animals. During lactation, no significant difference in vitamin C content in milk was observed between control and animals receiving 10 g/day vitamin C supplement. The vitamin C content in the plasma of the piglets at birth indicated that supplementing vitamin C to the mothers, significantly (P < 0.05) increased the concentration of this vitamin in the newborn piglet compared to control animals. However, the piglet survival and growth up to weaning at 3 wk of age was not significantly affected by dietary vitamin C supplementation of the mothers' diet. Key words: Ascorbic acid, gestation, piglet survival, Vitamin C

scholarly journals Vitamin E supplementation may transiently increase tuberculosis risk in males who smoke heavily and have high dietary vitamin C intake – comments by Hernández-Garduño

2008 ◽  
Vol 101 (1) ◽  
pp. 145-145 ◽  
Author(s):  
Eduardo Hernández-Garduño
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Cancer Prevention ◽  
Beta Carotene ◽  
Alpha Tocopherol ◽  
Dietary Vitamin ◽  
Prevention Study ◽  
Tuberculosis Risk ◽  
Heavy Smokers ◽  
Vitamin E Supplementation

Hemilä & Kaprio(1) found a 72 % increase in the risk of tuberculosis (TB) in males taking vitamin E supplements and having high dietary vitamin C intake; the effect was restricted to heavy smokers as part of the Alpha-Tocopherol Beta-Carotene Cancer Prevention Study.

scholarly journals Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

2021 ◽  
Vol 8 ◽  
Author(s):  
Isa Fusaro ◽  
Damiano Cavallini ◽  
Melania Giammarco ◽  
Anna Chiara Manetta ◽  
Maria Martuscelli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Essential Oils ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Dietary Vitamin ◽  
Control Group

The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L*), and redness (a*) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage.

scholarly journals Vitamin E supplementation may transiently increase tuberculosis risk in males who smoke heavily and have high dietary vitamin C intake

2008 ◽  
Vol 100 (4) ◽  
pp. 896-902 ◽  
Author(s):  
Harri Hemilä ◽  
Jaakko Kaprio
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Alpha Tocopherol ◽  
Dietary Vitamin ◽  
Study Cohort ◽  
Adjusted Risk ◽  
Atbc Study ◽  
Β Carotene ◽  
Tuberculosis Risk ◽  
Vitamin E Supplementation

Vitamin E and β-carotene affect the immune function and might influence the predisposition of man to infections. To examine whether vitamin E or β-carotene supplementation affects tuberculosis risk, we analysed data of the Alpha-Tocopherol Beta-Carotene Cancer Prevention (ATBC) Study, a randomised controlled trial which examined the effects of vitamin E (50 mg/d) and β-carotene (20 mg/d) on lung cancer. The trial was conducted in the general community in Finland in 1985–93; the intervention lasted for 6·1 years (median). The ATBC Study cohort consists of 29 023 males aged 50–69 years, smoking at baseline, with no tuberculosis diagnosis prior to randomisation. Vitamin E supplementation had no overall effect on the incidence of tuberculosis (risk ratio (RR) = 1·18; 95 % CI 0·87, 1·59) nor had β-carotene (RR = 1·07; 95 % CI 0·80, 1·45). Nevertheless, dietary vitamin C intake significantly modified the vitamin E effect. Among participants who obtained 90 mg/d or more of vitamin C in foods (n13 502), vitamin E supplementation increased tuberculosis risk by 72  (95 % CI 4, 185)%. This effect was restricted to participants who smoked heavily. Finally, in participants not supplemented with vitamin E, dietary vitamin C had a negative association with tuberculosis risk so that the adjusted risk was 60 (95 % CI 16, 81) % lower in the highest intake quartile compared with the lowest. Our finding that vitamin E seemed to transiently increase the risk of tuberculosis in those who smoked heavily and had high dietary vitamin C intake should increase caution towards vitamin E supplementation for improving the immune system.

scholarly journals Synergistic Hepatoprotective Interaction between α-Tocopherol and Ascorbic Acid on Paracetamol Induced Liver Damage in Rats

2020 ◽  
Author(s):  
Saidul Islam Khan ◽  
Mahmuda Begum ◽  
Rama Chowdhury ◽  
Md. Mizanur Rahman ◽  
Muhammad Asaduzzaman
Keyword(s):  
Ascorbic Acid ◽  
Vitamin E ◽  
Liver Damage ◽  
Treated Group ◽  
Alpha Tocopherol ◽  
Male Rats ◽  
Control Group ◽  
Group I ◽  
Control Group Group

Background and objectives: The hepatoprotective activity of vitamin E and C is evident due to their ability of modulating the antioxidant pathway. In this study, we have evaluated the effects of &alpha;-tocopherol and ascorbic acid on paracetamol induced liver damage with offsetting various levels of drug treatment following an in vivo experimental protocol on Wistar albino male rats. Materials and Methods: The level of lipid peroxidation as well as histological examination of liver tissues were observed among 50 Wistar albino male rats to evaluate hepatoprotective effect of &alpha;-tocopherol and ascorbic acid on hepatocytes. The experiment was divided into 5 groups (10 rats in each group)- Basal control group (Group-I, with propylene glycol), Paracetamol treated control group (Group &ndash;II), &alpha;-tocopherol pretreated &amp; paracetamol treated group (Group &ndash;III), Ascorbic acid pretreated &amp; paracetamol treated group (Group &ndash;IV) and Ascorbic acid pretreated &amp; paracetamol treated group (Group &ndash;IV). Results: The mean (&plusmn; SD) Malondialdehyde (MDA) concentration were significantly reduced in &alpha;-tocopherol pretreated and paracetamol treated group (P&lt;0.001), Ascorbic acid pretreated and paracetamol treated group (P&le;0.05) and combined &alpha;-tocopherol with ascorbic acid pretreated &amp; paracetamol treated group (P&lt;0.001). Statistically significant differences in histological findings of rat liver were observed in paracetamol treated control group (P&lt;0.001), ascorbic acid pretreated and paracetamol treated group (P&lt;0.001). The serum alanine aminotransferase (ALT) level was also significantly higher in paracetamol treated group (P&lt;0.001), &alpha;-tocopherol pretreated plus paracetamol treated group (P&le;0.05) and in ascorbic acid pretreated plus paracetamol treated group (P&lt;0.001). Conclusion: The combined pretreatment of &alpha;-tocopherol &amp; ascorbic acid have better hepatoprotective effects than &alpha;-tocopherol or ascorbic acid alone against paracetamol induced liver damage. The decrement of free radicals produced by vitamin E could be a better hepatoprotective antioxidant than vitamin C in paracetamol induced toxicity.

Sign in / Sign up

Export Citation Format

Share Document