INTERACTION EFFECTS BETWEEN DIETARY VITAMIN E SUPPLEMENTATION AND ENDOGENOUS ANTIOXIDANT ENZYMES OF DIFFERENT RABBIT GENETIC RESOURCES ON SOME GROWTH PERFORMANCE, VITAMIN E CONTENTS AND OXIDATIVE STABILITY DURING SUMMER SEASON

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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Influence of duration of dietary vitamin E supplementation on swine growth performance and carcass quality

Kansas Agricultural Experiment Station Research Reports ◽

10.4148/2378-5977.6577 ◽

1998 ◽

pp. 191-195

Author(s):

J F Stika ◽

John A Unruh ◽

Donald H Kropf ◽

Melvin C Hunt ◽

Robert D Goodband

Keyword(s):

Vitamin E ◽

Growth Performance ◽

Dietary Vitamin ◽

Carcass Quality ◽

Vitamin E Supplementation

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Dietary Vitamin E Supplementation for Improvement of Oxidative Stability of Muscle Foods, Milk, and Eggs

Vitamin E - Food Science and Technology ◽

10.1201/9780203970140.ch4 ◽

2004 ◽

pp. 136-230

Author(s):

Ronald Eitenmiller

Keyword(s):

Vitamin E ◽

Oxidative Stability ◽

Dietary Vitamin ◽

Muscle Foods ◽

Vitamin E Supplementation

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Vitamin E Supplementation Enhances Lipid Oxidative Stability via Increasing Vitamin E Retention, Rather Than Gene Expression of MAPK-Nrf2 Signaling Pathway in Muscles of Broilers

Foods ◽

10.3390/foods10112555 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2555

Author(s):

Lei Xu ◽

Jing Wang ◽

Haijun Zhang ◽

Shugeng Wu ◽

Hongyuan Yue ◽

...

Keyword(s):

Gene Expression ◽

Vitamin E ◽

Oxidative Stability ◽

Signaling Pathway ◽

Dietary Vitamin ◽

Related Factor ◽

Thiobarbituric Acid Reactive Substance ◽

Thigh Muscles ◽

Nrf2 Signaling Pathway ◽

Vitamin E Supplementation

Dietary vitamin E (VE) supplementation is a method to produce VE-enriched meat and improve meat lipid oxidative stability. We aimed to study the effect of the VE supplementation duration on meat lipid oxidative stability, VE retention, and antioxidant enzymes’ activity, and explore its relationship with the mitogen-activated protein kinases (MAPK)-nuclear factor-erythroid 2-related factor 2 (Nrf2) signaling pathway in broilers slaughtered after electrical stunning. A total of 240 male 18-day-old Arbor Acres Plus broilers were distributed to four treatments, with six replicates in each treatment, and ten broilers per replicate. Broilers were fed with a basal diet (no supplementation of VE) or VE diet (200 IU/kg VE, DL-α- tocopherol) for one (W1), two (W2), or three (W3) weeks before electrical stunning (130 mA, 60 Hz, for 1s) and slaughter. The VE retention was positively and linearly affected (p < 0.01) by the VE feeding duration at one to three weeks before slaughter, and negatively (all p < 0.01) related to the thiobarbituric acid reactive substance (TBARS) content in both breast and thigh muscles at d 0, d 2, and d 6 postmortem. The VE retention was negatively (p < 0.05) related to the gene expression of c-Jun N-terminal kinases 1 (JNK1) and 2 (JNK2), Nrf2 in breast muscles, and JNK1 and p38 MAPK in thigh muscles. In conclusion, dietary vitamin E supplementation at 200 IU/kg for three weeks before electrical stunning and slaughter improved lipid oxidative stability via increasing VE retention, rather than the regulation by gene expression of the MAPK-Nrf2 signaling pathway in skeletal muscles of broilers.

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Effect of forage type and supplemental dietary vitamin E on milk oxidative stability

Canadian Journal of Animal Science ◽

10.4141/cjas91-139 ◽

1991 ◽

Vol 71 (4) ◽

pp. 1181-1186 ◽

Cited By ~ 22

Author(s):

J. W. G. Nicholson ◽

Anne-Marie St-Laurent

Keyword(s):

Vitamin E ◽

Oxidative Stability ◽

Corn Silage ◽

Dietary Vitamin ◽

Plasma Vitamin ◽

Forage Type ◽

Alfalfa Silage ◽

Plasma Vitamin E ◽

Spontaneous Oxidation ◽

Vitamin E Supplementation

Twelve Holstein cows in each of two replicates were used to determine the effect of forage type and vitamin E supplementation on the oxidative stability of milk. Alfalfa or corn silage was fed ad libitum as the sole roughage, with a concentrate to milk ratio of 1:2.5. Half the cows on each forage were fed 7000 IU d−1 of dL-α-tocopherol acetate top-dressed on the concentrate in two feedings per day over a 4-wk period. Cows consuming the alfalfa silage had higher (P < 0.05) plasma vitamin E content, but there were no differences in milk vitamin E or flavor due to forage type. Supplementing the diets with vitamin E resulted in higher (P < 0.01) vitamin E content of plasma and milk and improved milk oxidative stability. There was an interaction (P = 0.03) between forage type and vitamin E supplementation for oxidative flavor score in week 2. Supplementing the corn silage diet with 7000 IU d−1 of vitamin E resulted in almost complete elimination of oxidized flavor in milk within 1 wk of starting supplementation. However, supplementing the alfalfa silage diet had no effect on flavor over the first 3 wk of feeding. It is apparent that the vitamin E content of milk is not the sole determinant of its oxidative stability. Key words: Spontaneous oxidation, flavor, milk, vitamin E, alfalfa, corn silage, cow

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