scholarly journals Effect of supplemental vitamin E on the performance of growing-finishing pigs fed stored versus freshly harvested barley and on the storage stability and eating quality of frozen pork

1999 ◽  
Vol 8 (1) ◽  
pp. 9-18 ◽  
Author(s):  
K. SUOMI ◽  
K. PARTANEN ◽  
T. ALAVIUHKOLA
Keyword(s):  
Vitamin E ◽  
Storage Stability ◽  
Tocopheryl Acetate ◽  
Dietary Vitamin ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Supplemental Vitamin ◽  
Pig Performance ◽  
Vitamin E Supplementation

A 2 × 4 factorial experiment was conducted with 80 growing-finishing pigs to evaluate effects of barley storage (stored barley harvested the previous year or freshly harvested barley) and supplemental vitamin E (0, 40, 80 or 160 mg/kg as all-rac-a-tocopheryl acetate) on pig performance and the storage stability and eating quality of frozen pork. Pigs were fed isoenergetic barley-soybean meal diets and vitamin E was rationed on the top of feed, a 2-d dose at a time. Stored and freshly harvested barley contained 33.5 and 31.2 mg/kg of vitamin E in the beginning and 33.0 and 38.7 mg/kg at the end of the study, respectively. Supplemental vitamin E had a quadratic effect on pig growth (P < 0.05), the greatest weight gains being observed with 40 mg/kg of supplemental vitamin E in both barley diets. Vitamin E supplementation increased linearly serum (P < 0.001) and quadratically back fat a-tocopherol (P < 0.01). Plasma gluthathione peroxidase activity increased as pigs grew older (P < 0.001), and at slaughter it decreased linearly with supplemental vitamin E (P < 0.05). Dietary vitamin E supplementation did not affect the content of thiobarbituric acid reactive substances (TBARS) or the organoleptic quality of pork stored frozen (-18°C) for 16 weeks. The TBARS content of pork increased with time (0 to 8 d) thawed meat was displayed under fluorescent light at 8°C (P < 0.001) which was detected as a poorer taste. In conclusion, supplemental dietary vitamin E above 40 mg/kg feed does not improve pig performance nor the storage stability or eating quality of frozen pork when freshly harvested or stored barley from good harvest conditions is fed to growing-finishing pigs.;

Effect of Dietary Vitamin E Supplementation and Refrigerated Storage on Quality of Rainbow Trout Fillets

2011 ◽  
Vol 76 (4) ◽  
pp. S233-S241 ◽  
Author(s):  
N. Kamireddy ◽  
S. Jittinandana ◽  
P.B. Kenney ◽  
S.D. Slider ◽  
R.A. Kiser ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Vitamin E ◽  
Dietary Vitamin ◽  
Refrigerated Storage ◽  
Vitamin E Supplementation

scholarly journals Protective role of supplemental vitamin E on lipid peroxidation, vitamins E, A and some mineral concentrations of broilers reared under heat stress

2001 ◽  
Vol 46 (No. 5) ◽  
pp. 140-144 ◽  
Author(s):  
K. Sahin ◽  
N. Sahin ◽  
M. Onderci ◽  
S. Yaralioglu ◽  
O. Kucuk
Keyword(s):  
Lipid Peroxidation ◽  
Heat Stress ◽  
Vitamin E ◽  
Management Practice ◽  
Serum Vitamin ◽  
Basal Diet ◽  
Dietary Vitamin ◽  
Broiler Chicks ◽  
Supplemental Vitamin ◽  
Vitamin E Supplementation

An experiment utilizing Cobb-500 male broilers was conducted to evaluate the effects of vitamin E supplementation at various concentrations on malonyldialdehyde (MDA) as an indicator of lipid peroxidation, serum and liver concentrations of antioxidant vitamins and some minerals of broilers reared under heat stress (32&deg;C). One day-old 150 male broilers were randomly assigned to 5 treatment groups, 3 replicates of 10 birds each. The birds received either a basal diet or basal diet supplemented with vitamin E (dl-a-tocopherol acetate) at 62.5, 125, 250, or 500 mg/kg of diet. Increased supplemental vitamin E linearly increased serum vitamin E and A, but decreased (P&nbsp;= 0.001) MDA concentrations. Increasing dietary vitamin E supplementation also resulted in linear increases in liver vitamin E and A concentrations, but linear decreases in MDA concentrations (P&nbsp;= 0.01). Increasing dietary vitamin E caused a linear increase in serum concentrations of Fe and Zn (P= 0.001), but a decrease in serum concentration of Cu (P&nbsp;= 0.001). Results of the present study conclude that in broiler chicks reared under heat stress a 250 mg of vitamin E supplementation can be considered as a protective management practice in a broiler diet, reducing the negative effects of heat stress.

Implications of changing the housing conditions of pigs prior to slaughter for the eating quality of bacon

2001 ◽  
Vol 2001 ◽  
pp. 83-83
Author(s):  
S.J. Maw ◽  
V.R Fowler ◽  
M. Hamilton ◽  
A.M. Petchey
Keyword(s):  
Vitamin E ◽  
Dietary Supplementation ◽  
Dietary Vitamin ◽  
Eating Quality ◽  
Housing Conditions ◽  
Commercial Housing

Commercial housing conditions are known to have an effect on the eating quality of bacon. Significant differences have been shown between pigs reared on solid concrete floors or straw-bedded accommodation (Maw et al. In press). Also high levels of dietary Vitamin E have been shown to improve pigmeat quality (Buckley et al., 1995). This experiment was carried out to examine whether the effects of housing could be eliminated or reversed by altering housing conditions or reduced by dietary supplementation with Vitamin E.

Influence of Alpha-Tocopherol (Vitamin E) on Storage Stability of Raw Pork and Bacon

1980 ◽  
Vol 43 (4) ◽  
pp. 265-267 ◽  
Author(s):  
J. BUCKLEY ◽  
F. CONNOLLY
Keyword(s):  
Vitamin E ◽  
Beneficial Effect ◽  
Storage Stability ◽  
Frozen Storage ◽  
Alpha Tocopherol ◽  
Supplemental Vitamin ◽  
Vitamin E Supplementation

Feeding supplemental Vitamin E to pigs before slaughter has a beneficial effect on the storage stability of pork during refrigerated and frozen storage, particularly if packaged in non-vacuum packages. The effects of Vitamin E supplementation on bacon are not as pronounced.

Effects of Dietary Vitamin E Supplementation and Packaging on the Quality of Minced Beef

Meat Science ◽  
1998 ◽  
Vol 50 (2) ◽  
pp. 203-210 ◽  
Author(s):  
Z Formanek ◽  
J.P Kerry ◽  
D.J Buckley ◽  
P.A Morrissey ◽  
J Farkas
Keyword(s):  
Vitamin E ◽  
Dietary Vitamin ◽  
Minced Beef ◽  
Vitamin E Supplementation

The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat

Meat Science ◽  
1997 ◽  
Vol 45 (1) ◽  
pp. 33-43 ◽  
Author(s):  
J. Guidera ◽  
J.P. Kerry ◽  
D.J. Buckley ◽  
P.B. Lynch ◽  
P.A. Morrissey
Keyword(s):  
Vitamin E ◽  
Dietary Vitamin ◽  
Lamb Meat ◽  
Vitamin E Supplementation

scholarly journals Gradually increasing vitamin E dose allow to increase dietary polyunsaturation level while maintaining the oxidation status of lipids and proteins in chicken breast muscle

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Piotr Sałek ◽  
Paweł Konieczka ◽  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Aleksandra Rosikiewicz ◽  
...  
Keyword(s):  
Vitamin E ◽  
Lipid Oxidation ◽  
Beef Tallow ◽  
Sensory Quality ◽  
Oxidative Status ◽  
Tocopheryl Acetate ◽  
Dietary Vitamin ◽  
Commercial Chicken ◽  
Supplemental Fat

Abstract Feeding broilers diets high in n-3 long-chain polyunsaturated fatty acids (n-3 PUFA) increases their incorporation into the meat but it may compromises meat quality due to oxidation of lipids and protein. Increased dietary vitamin E (vE) level downregulate this process, but its excessive level might exceed the physiological requirements for the maintenance of redox balance. This study investigated the sensory characteristics and oxidative status of meat from chickens fed diets supplemented with fish oil (FO) with or without gradually increasing doses of vE. The meat samples were obtained from total of 27 female broilers of Ross 308 strain (9 birds per each of 3 dietary treatment), which were housed according to the standard management practice for commercial chicken houses over a period of 36 days. Chickens were fed diets contained 80 g/kg of supplemental fat, but the diets differed in fat composition; control diet (80 g/kg diet beef tallow as supplemental fat and a basal vE dose; 40 IU of dl-α-tocopheryl acetate; diet containing mixture of FO and beef tallow as supplemental fat (50:30 w/w g/kg diet) and a basal vE dose (E1), or diet (E2) as diet E1 but with gradually increasing vE dose (120/240 IU/kg diet fed between days 8-21 and days 22-36, respectively). The highest sensory quality and the lowest oxidative status of meat was found in the control chickens. FO decreased the sensory quality of the meat and increased lipid oxidation as well it had an impact on the lipid profile in muscle tissue (PUFA, n-3 ALA, EPA, DHA). Administration of a graded vE dose increased the sensory quality of the meat and did not limit lipid oxidation but maintained protein oxidation balance.

Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

1996 ◽  
Vol 1996 ◽  
pp. 155-155
Author(s):  
M S Redshaw ◽  
J Wiseman ◽  
D J A Cole ◽  
J D Wood ◽  
M Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Fatty Acids ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

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