Effect of High Vitamin E Dosages on Lipid Peroxidation and Fatty Acid Profile of Labeo rohita Fingerlings

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

Czech Journal of Animal Science ◽

10.17221/4282-cjas ◽

2011 ◽

Vol 49 (No. 2) ◽

pp. 71-79 ◽

Cited By ~ 1

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 < 0.01) EPA by 17%, DPA by 16% and DHA by 11 and 15% (P < 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 < 0.05); none of the cooking procedures influenced cholesterol. Meat cooking in experiment 1 did not influence the content of any fatty acid. Copper × 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 < 0.05). On the other hand, a decrease in myristic acid by 14% in stewed meat and 12% in roasted meat (P < 0.05) was positive.

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Effect of Pasture or Maize Silage Feeding on the Nutritional Value of Beef

Annals of Animal Science ◽

10.2478/v10220-012-0007-5 ◽

2012 ◽

Vol 12 (1) ◽

pp. 81-93 ◽

Cited By ~ 6

Author(s):

Andrzej Łozicki ◽

Maria Dymnicka ◽

Ewa Arkuszewska ◽

Henryk Pustkowiak

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Vitamin E ◽

Fatty Acid Profile ◽

Nutritional Value ◽

Total Content ◽

Thiobarbituric Acid ◽

Fat Content ◽

Maize Silage ◽

Final Body Weight

Effect of Pasture or Maize Silage Feeding on the Nutritional Value of BeefThe objective of this study was to evaluate the nutritional value of beef from different production systems. The study was conducted with Hereford bulls on organic and conventional farms. On the organic farm, fattening was mainly based on roughages, including pasture forage in the summer season, when the end of fattening occurred. On the conventional farm the bulls were fed maize silage and concentrate. On both farms, the animals were aged 7-9 months at the beginning of fattening. The bulls were fattened to a final body weight of 550-600 kg. Samples of longissimus thoracis muscle were collected from half-carcasses of slaughtered bulls originating from each farm to analyse fat content, fatty acid profile, and content of selected minerals and vitamin E. Muscle samples were additionally analysed for the concentration of thiobarbituric acid-reactive substances 3 and 7 days after slaughter. Analyses showed a lower fat content in longissimus thoracis muscle of bulls from the pasture feeding system. The fatty acid profile was also characterized by a lower content of C 14:0, and a higher content of polyunsaturated fatty acids (PUFA), including C18:3 n-3, conjugated linoleic acid, C 20:5 n-3, and C 22:5 n-3, as well as by a lower ratio of n-6/n-3 PUFA. The total content of monounsaturated fatty acids was significantly higher in animals fed maize silage and feed concentrate. In turn, the muscle of pasture fed animals had higher levels of Na, Zn and Fe as well as of vitamin E.

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Free Radical-Induced Liver Injury. I. Effects of Dietary Vitamin E Deficiency on Triacylglycerol Level and its Fatty Acid Profile in Rat Liver

Free Radical Research Communications ◽

10.3109/10715769109093421 ◽

1991 ◽

Vol 14 (5-6) ◽

pp. 315-322 ◽

Cited By ~ 4

Author(s):

Wat-Han Saypil ◽

Hiroyuki Shimasaki ◽

Nobuo Ueta

Keyword(s):

Fatty Acid ◽

Free Radical ◽

Vitamin E ◽

Liver Injury ◽

Fatty Acid Profile ◽

Rat Liver ◽

Dietary Vitamin ◽

Vitamin E Deficiency ◽

Triacylglycerol Level

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Dietary supplementation with sunflower seeds and vitamin E for fattening lambs improves the fatty acid profile and oxidative stability of the Longissimus lumborum

Animal Production Science ◽

10.1071/an13383 ◽

2015 ◽

Vol 55 (8) ◽

pp. 1030 ◽

Cited By ~ 4

Author(s):

Fabiana Alves de Almeida ◽

Américo Garcia da Silva Sobrinho ◽

Gabriela Milani Manzi ◽

Natália Ludmila Lins Lima ◽

Viviane Endo ◽

...

Keyword(s):

Fatty Acid ◽

Linoleic Acid ◽

Vitamin E ◽

Chemical Composition ◽

Lipid Oxidation ◽

Fatty Acid Profile ◽

Sunflower Seed ◽

Basal Diet ◽

Sunflower Seeds ◽

Longissimus Lumborum

This study aimed to evaluate the effects of supplementation with sunflower seeds and vitamin E for fattening lambs, on the chemical composition, cholesterol, vitamin E level, fatty acid profile and lipid oxidation of meat from sheep. Four treatments were evaluated, as follows: SC – basal diet consisting of sugarcane + concentrate; SCS – basal diet supplemented with sunflower seed; SCE – basal diet supplemented with 1000 mg vitamin E; SCSE – basal diet supplemented with sunflower seed and 1000 mg vitamin E. The Longissimus lumborum muscle of 32 Ile de France lambs, which were slaughtered when their bodyweight reached 32 kg, was used. The chemical composition of the lamb meat was not significantly different (P > 0.05) between the treatments. Sunflower seed supplementation increased (P < 0.05) the levels of linoleic acid, vaccenic acid and conjugated linoleic acid. Inclusion of vitamin E in the diet increased (P < 0.05) the concentration of vitamin E in the meat while decreasing lipid oxidation. Considering the current demand for healthy foods, inclusion of sunflower seeds and vitamin E in the diet of sheep is a viable possibility.

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Effects of supplemental vitamin E and canola oil on tissue tocopherol and liver fatty acid profile of finishing swine.

Journal of Animal Science ◽

10.2527/1998.761110x ◽

1998 ◽

Vol 76 (1) ◽

pp. 110 ◽

Cited By ~ 14

Author(s):

M P Soler-Velasquez ◽

J H Brendemuhl ◽

L R McDowell ◽

K A Sheppard ◽

D D Johnson ◽

...

Keyword(s):

Fatty Acid ◽

Vitamin E ◽

Fatty Acid Profile ◽

Canola Oil ◽

Liver Fatty Acid ◽

Supplemental Vitamin

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Changes in susceptibility of tissues to lipid peroxidation after ingestion of various levels of docosahexaenoic acid and vitamin E

British Journal Of Nutrition ◽

10.1079/bjn19970181 ◽

1997 ◽

Vol 78 (4) ◽

pp. 655-669 ◽

Cited By ~ 56

Author(s):

Kazuhiro Kubo ◽

Morio Saito ◽

Tadahiro Tadokoro ◽

Akio Maekawa

Keyword(s):

Lipid Peroxidation ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Vitamin E ◽

Liver Lipid ◽

Lipid Peroxide ◽

Dietary Energy ◽

Fixed Amount ◽

Endogenous Lipid ◽

Liver And Kidney

To examine the effects of dietary docosahexaenoic acid (DHA) on the potential changes in endogenous lipid peroxidation in the liver and kidney, diets containing a fixed amount of vitamin E (VE; RRR-α-tocopherol equivalent; 134 mg/kg diet) and a graded amount of DHA at the levels of 0, 1.0, 3.4 and 8.7% of total dietary energy were fed to rats for 14 d (Expt 1). In Expt 2, diets containing a fixed amount of DHA (8.7% of total dietary energy) and a graded amount of VE at the levels of 54, 134 and 402 mg/kg were fed to rats for 15 d. In Expt 1 it was found that endogenous lipid peroxide contents of the liver and kidney, as measured by thiobarbituric acid value and chemiluminescence intensity, were higher, and their α-tocopherol contents lower than those of the controls, with a gradual increase and decrease in values respectively as the dietary DHA level increased (Expt 1). However, the contents of water-soluble antioxidants, i.e. ascorbic acid and non-protein-SH (glutathione), increased with increases in the dietary DHA level, while the Se-dependent glutathione peroxidase (EC 1.11.1.9) activities did not change or tended to be lower. When the graded level of VE was given to rats in Expt 2, lipid peroxide contents in the liver and kidney did not change significantly in response to the increasing levels of dietary VE, although their α-tocopherol contents were higher than control values, increasing with increases in the dietary VE levels. The lipid peroxide scavengers other than a-tocopherol changed similarly to those in Expt 1. The results obtained in Expts 1 and 2 indicate that DHA enhances the susceptibility of the liver and kidney to lipid peroxidation concomitant with higher levels of DHA in these tissues, as shown by the fatty acid composition. In addition, VE is unable to protect membranes of the liver and kidney rich in DHA from lipid peroxidation, even after ingestion of the highest level of VE. However, the liver lipid peroxide content of the group given the highest level of DHA was not as high as expected, based on the peroxidizability index which was calculated from the fatty acid composition of the liver lipid.

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