The Effect of Dietary Vitamin E (-Tocopherol) Level on the Lipid, Essensial Fatty Acid Level and the Hatching Rate of Catfish, Clarias batrachus Linn.

<p class="MsoNormal" style="text-align: justify;"><span lang="in" xml:lang="in">This experiment was conducted to evaluate the dietary level of vitamin E (</span><em><span lang="in" xml:lang="in">a</span></em><em><span lang="in" xml:lang="in">-tocopherol</span></em><span lang="in" xml:lang="in">) on the lipid, essential fatty acid level and the hatching rate of catfish, <em>Clarias batrachus</em> Linn. Five experimental diets with isoenergy and isonitrogen, but different vitamin E (</span><em><span lang="in" xml:lang="in">a</span></em><em><span lang="in" xml:lang="in">-tocopherol</span></em><span lang="in" xml:lang="in">) level were used in this experiment. Dietary vitamin E levels are 18, 114, 210, 308 and 416 mg/kg diet respectively.<span> </span>Fish with body weight of 18,55 </span><span lang="in" xml:lang="in">a</span><span lang="in" xml:lang="in"> 5,11 g per fish, fed on the experimental diets at satiation, for six months.<span> </span>The vitamin E, the lipid and the n-6 and n-3 fatty acid level of egg increase as the dietary vitamin E level of broodstock diet increase. However, the ratio of n-6/n-3 fatty acid of egg produced<span> </span>by treatment 210 mg vitamin E/kg diet was higher than that of other treatments, which finally produced the highest hatching rate of egg (p&lt;0,05).</span></p><p class="MsoNormal" style="text-align: justify; line-height: 150%;"><span lang="in" xml:lang="in">Key words : Vitamin E (</span><em><span lang="in" xml:lang="in">a</span></em><em><span lang="in" xml:lang="in">-tocopherol</span></em><span lang="in" xml:lang="in">), reproduction, catfish (<em>Clarias batrachus</em> Linn.)</span></p>

The effect of dietary vitamin E and controlled atmosphere packaging on the storage life of beef

The effects of dietary vitamin E upon colour, bacteriology and case life of beef was examined following extended storage of longissimus thoracis (LT) muscle in vacuum or in anoxic atmospheres containing 100% CO2 The diets of treated steers were supplemented with 1000 IU of vitamin E animal−1 d−1 for 100 d. Animals were slaughtered in a research abattoir and after 24 h of postmortem aging the LT muscles were removed and assignedto a packaging treatment for storage for up to 11 wk at 2 °C. Rib-eye steaks were cut and displayed under simulated retail conditions to give a surface temperature of 6 °C after storage intervals of 0, 3, 6, 9 and 11 wk. Feeding treatment had no effect (P > 0.05) upon standard carcass and muscle quality traits or bacterial growth but increased carcass α-tocopherol levels from 2.89 µg g−1 in control animals to 5.18 µg g−1 in carcasses supplemented with vitamin E (P < 0.0001). The α-tocopherol concentration in LT muscles was unaffected (P > 0.05) by storage time for up to 11 wk in either packaging treatment. Dietary vitamin E increased a* values and reduced metmyoglobin accumulation after LT storage for up to 11 wk irrespective of package atmosphere. However, dietary vitamin E had no significant effect (P > 0.05) on the colour case life of steaks derived from the LT muscle after vacuum storage for 3 to 11 wk. Contrarily, vitamin E acted synergistically with the CO2 packaging treatment to produce an increase in colour case life from 2.7 (control) to 5.4 d (vitamin E) after 6 wk of LT storage and from 2.4 (control) to 4.0 d (vitamin E) after 9 wk of LT storage (P < 0.0001). In combination with anoxic, CO2 packaging, dietary vitamin E may play a role in assuring beef colour stability following extended periods of storage necessary for fresh beef export. Key words: Vitamin E, packaging, beef storage

Reduced level of creatine kinase in the plasma of Holstein cows supplemented with d-α-tocopherol acetate

The effects of daily supplementation of 1000 IU of either d-α-tocopherol acetate or dl-α-tocopherol acetate to Holstein cows from drying off to 8 wk post-partum on plasma creatine kinase and selenium levels in plasma and red blood cells were studied. Supplementation with either d-α-tocopherol acetate or dl-α-tocopherol acetate showed no effect on selenium levels in both plasma and red blood cells. However, supplementation with d-α-tocopherol acetate, but not dl-α-tocopherol acetate decreased plasma creatine kinase significantly (P < 0.05) prior to parturition. Key words: Vitamin E, creatine kinase, selenium

Vitamin E and selenium in milk of ewes

Eighteen ewes were randomly assigned to one of three treatment groups: control, injected vitamin E, and injected selenium, with the objective of evaluating the effect of these treatments on the concentration of vitamin E and selenium in the milk. Vitamin E injections were given by intramuscular injection at the rate of 2000 IU per ewe at lambing and at 6 wk after lambing. Selenium supplementation was given by intramuscular injection at the rate of 12 mg sodium selenite at lambing and at 5 wk after lambing. Milk samples from all ewes in the three groups were collected for determination of vitamin E and selenium 0, 1, 2, 7, 14, 21, 28, 35, 42, 49, and 56 d after lambing. Ewes injected with vitamin E or selenium at lambing increased the concentration of these nutrients in milk during the first 14 d of lactation; as a result, increased amounts of vitamin E and selenium were available to suckling lambs during their early days of life. Milk levels of selenium but not vitamin E were increased by subsequent injection of selenium or vitamin E, respectively. It was also observed that colostrum contained higher concentrations of both vitamin E and selenium than did whole milk. Key words: Vitamin E, Se, milk, ewes

Procedure for analysis of α-tocopherol acetate in bovine ruminal fluid

A procedure was developed for the rapid analysis of vitamin E in bovine ruminal fluid. α-Tocopherol acetate (20 ppm) was not degraded in vitro nor was there evidence of ester hydrolysis when it was incubated for 24 h in ruminal fluid from cattle fed three forage diets. Key words: Vitamin E, α-tocopherol acetate, ruminal fluid, cattle

Effect of supplemental vitamin E and selenium in the diet on vitamin E and selenium levels and control of oxidized flavor in milk from Holstein cows

Twenty-four mid-lactation Holstein cows of mixed parity were used in a 2 × 2 factorial design to examine the effects of vitamin E and Se supplementation on performance, levels of anti-oxidants in milk and resistance of milk to oxidation. Only a proportion of cows (25%) produced milk susceptible to oxidation; however, there was a trend (P = 0.11) toward reduced oxidized flavor when vitamin E was given. Milk production was increased when either vitamin E or Se were given alone (P = 0.056). Supplementation with 8000 IU dl-α-tocopheryl acetate d−1 approximately doubled α-tocopherol concentration in blood and milk (P < 0.001). Se supplementation with Se-enriched yeast at 5 mg d−1 increased Se levels in milk from 13.2 to 34.7 μg L−1 (P < 0.001). Key words: Vitamin E, tocopherol, selenium, milk, oxidized flavor, cow