Lipid Peroxidation, Immunity and Milk Yield in DL-α-Tocopheryl Acetate Supplemented Periparturient Cows During Summer and Winter

2017 ◽  
Vol 34 (4) ◽  
pp. 467
Author(s):  
Gulab Chandra ◽  
Anjali Aggarwal ◽  
Muneendra Kumar
Keyword(s):  
Lipid Peroxidation ◽  
Milk Yield ◽  
Tocopheryl Acetate ◽  
Periparturient Cows

Re-evaluation of the vitamin E requirements of juvenile tilapia (Oreochromis niloticus ✕ O. aureus)

2001 ◽  
Vol 72 (3) ◽  
pp. 529-534 ◽  
Author(s):  
S. Y. Shiau ◽  
L. F. Shiau
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin E ◽  
Oreochromis Niloticus ◽  
Control Diet ◽  
Dietary Treatment ◽  
Dietary Lipid ◽  
Tocopheryl Acetate ◽  
Dietary Vitamin ◽  
Feeding Trial ◽  
Protein Deposition

AbstractA 10-week feeding trial was conducted to re-evaluate the level of dietary vitamin E (DL- α-tocopheryl acetate) that was adequate for juvenile tilapia Oreochromis niloticus ✕ O. aureus given diets containing two dietary lipid concentrations. Purified diets with eight levels of vitamin E (0, 25, 50, 75, 100, 150, 200, 400 mg/kg diet) at either 50 or 120 g lipid per kg were each given to three replicate groups of tilapia (mean weight: 0·69 (s.e.0·02) g) reared in a closed, recirculating system. Food efficiency and protein deposition were significantly (P < 0·05) higher in fish given 50 mg vitamin E per kg diet and 75 mg/kg diet in the 50 and 120 g lipid per kg groups respectively, compared with fish given the unsupplemented control diet. Mortality of fish was not affected by dietary treatment. Weight gain and liver microsomal ascorbic acid-stimulated lipid peroxidation data analysed by broken-line regression indicated that the optimum dietary vitamin E requirements in juvenile tilapia are 42 to 44 mg vitamin E per kg and 60 to 66 mg vitamin E per kg in 50 and 120 g lipid per kg diets, respectively.

scholarly journals Effects of fish oil- and olive oil-rich diets on iron metabolism and oxidative stress in the rat

2003 ◽  
Vol 89 (1) ◽  
pp. 11-18 ◽  
Author(s):  
S. Miret ◽  
M. P. Sáiz ◽  
M. T. Mitjavila
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Fish Oil ◽  
Olive Oil ◽  
Reticulocyte Count ◽  
Tocopherol Content ◽  
Tocopheryl Acetate ◽  
Erythrocyte Membranes ◽  
And Oxidative Stress ◽  
Maize Oil

The objective of the present study was to examine the effects of fish oil (FO)- and olive oil (OO)-rich diets on Fe metabolism and oxidative stress. Rats were fed for 16 weeks with diets containing 50 g lipid/g; either OO, maize oil (MO) or FO. OO or MO diets contained a standard amount (100 m/g) of all-rac-α-tocopheryl acetate. FO diets were supplemented with 0, 100 or 200 mg all-rac-α-tocopheryl acetat/g (FO-0, FO-1 or FO-2 diets, respectively). At the end of the feeding period, we measured non-haem Fe stores in liver and spleen, and erythrocyte and reticulocyte count. We also determined antioxidants and products derived from lipid peroxidation in plasma and erythrocytes. Our results showed reduced non-haem Fe stores in rats fed any of the FO diets. Reticulocyte percentage was higher in the rats fed FO-0 and FO-1. Plasma α-tocopherol was very low in rats fed the FO-0 diet. Rats fed the FO-1 and FO-2 diets showed higher α-tocopherol in plasma than the FO-0 group but lower than the MO or OO groups. We did not observe such differences in the α-tocopherol content in erythrocyte membranes. Superoxide dismutase and glutathione peroxidase activities were lower in the erythrocytes of rats fed the FO-0 diet. The products derived from lipid peroxidation were also higher in the FO groups. The administration of FO-rich diets increased lipid peroxidation and affected Fe metabolism. On the other hand, the OO-rich diet did not increase oxidative stress and did not alter Fe metabolism. Based on these results, we conclude that FO supplementation should be advised carefully.

scholarly journals Lipid peroxidation status as an index to evaluate the influence of dietary fats on vitamin E requirements of young pigs

1996 ◽  
Vol 75 (1) ◽  
pp. 81-95 ◽  
Author(s):  
Yao H. Wang ◽  
J. Leibholz ◽  
W. L. Bryden ◽  
D. R. Fraser
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin E ◽  
Clinical Signs ◽  
Thiobarbituric Acid ◽  
Dietary Fats ◽  
Tocopheryl Acetate ◽  
Dietary Vitamin ◽  
Dietary Pufa ◽  
Young Pigs ◽  
Suitable Index

The aims of the present study were to establish a suitable criterion for estimating the vitamin E requirement for young pigs, and to investigate the influence of dietary fats on the requirement of this nutrient. In Expt 1 weaned pigs were given a semi-purified diet supplemented with 0,20, or 100 mg DL- α-tocopheryl acetate/kg. Pigs in Expt 2 were fed on diets containing 10 g sunflower oil (SO) stripped of vitamin E/kg in diets 1 and 2, 100 g SO/kg in diets 3 and 4, and 100 g tallow/kg in diet 5. Diets 2, 4 and 5 were supplemented with DL-α-tocopheryl acetate at 20 mg/kg for 0·28 d and 50 mg/kg for 29–56 d of the experiment respectively. Results showed that vitamin E concentrations in plasma and tissues reflected dietary levels of vitamin E. No apparent clinical signs of vitamin 'E deficiency were observed, but pigs fed on diets without vitamin E supplementation showed a higher (P < 0·05) lipid peroxidation status as indicated by thiobarbituric acid-reactive substances in erythrocytes, and ethane and pentane levels in exhaled gases than those fed on supplemental diets. This indicated that the former was deficient in vitamin E. Data in Expt 1 suggested that supplementation with 20 mg DL-α-tocopheryl acetate/kg is adequate for young pigs when the diet contains 30 g lard/kg. However, results in Expt 2 showed that this level was inadequate when the diet contains 100 g SO/kg or its equivalent to 70 mg polyunsaturated fatty acids (PUFA)/g. Vitamin E and lipid peroxidation status of pigs were affected by both dietary vitamin E and dietary PUFA. This demonstrates that the requirement for vitamin E in young pigs increases as PUFA levels in the diet increase. The present study shows that lipid peroxidation response of pigs is a suitable index to evaluate vitamin E requirements.

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