Antioxidant status of the lower oviduct in the chicken varies with age and dietary vitamin E supplementation

2006 ◽  
Vol 73 (8) ◽  
pp. 1045-1051 ◽  
Author(s):  
Christelle Breque ◽  
Peter Surai ◽  
Jean-Pierre Brillard
Keyword(s):  
Vitamin E ◽  
Antioxidant Status ◽  
Dietary Vitamin ◽  
Vitamin E Supplementation

scholarly journals The Effects of Broiler Breeder Dietary Vitamin E and Egg Storage Time on the Quality of Eggs and Newly Hatched Chicks

Animals ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1409
Author(s):  
Jun Yang ◽  
Xuemei Ding ◽  
Shiping Bai ◽  
Jianping Wang ◽  
Qiufeng Zeng ◽  
...  
Keyword(s):  
Vitamin E ◽  
Antioxidant Status ◽  
Storage Time ◽  
Yolk Sac ◽  
Embryonic Mortality ◽  
Dietary Vitamin ◽  
Broiler Breeder ◽  
Egg Storage ◽  
Mda Content ◽  
Egg Yolks

This study was conducted to investigate the effects of broiler breeder dietary vitamin E and egg storage time on the egg characteristics, hatchability, and antioxidant status of the egg yolks and newly hatched chicks. A total of 512 71-week-old Ross 308 breeder hens were fed the same basic diets containing 6 or 100 mg/kg vitamin E for 12 weeks. During this time, a total of 1532, 1464, and 1316 eggs were independently collected at weeks 8, 10, and 12, respectively, and subsequently stored for 0 or 14 d before hatching. The outcomes from three trials showed that prolonged egg storage time (14 vs. 0 d) negatively affected (p < 0.05) the egg characteristics, hatchability traits, and the yolk total antioxidant capacity (T-AOC) (p < 0.05). Chicks derived from the stored eggs exhibited higher malonaldehyde (MDA) and T-AOC in the serum and yolk sac (p < 0.05). Broiler breeder dietary vitamin E (100 vs. 6 mg/kg) increased (p < 0.05) the hatchability and the antioxidant status of the yolks as indicated by a higher α-tocopherol content and T-AOC and lower MDA level (p < 0.05). The supplementation of vitamin E also remarkably increased (p < 0.05) the total superoxide dismutase (T-SOD) activity (yolk sac, weeks 8 and 12) and T-AOC (serum, weeks 8, 10, and 12; yolk sac, weeks 8 and 12) and decreased (p < 0.05) the MDA content of chicks (yolk sac, week 10; serum, week 12). Interactions (p < 0.05) were found between the broiler breeder dietary vitamin E and egg storage time on the hatchability and antioxidant status of chick tissues. Broiler breeder dietary vitamin E (100 vs. 6 mg/kg) increased (p < 0.05) the hatchability and the T-AOC in the serum and liver of chicks, and decreased (p < 0.05) the early embryonic mortality and the MDA content in the yolk sacs of chicks derived from eggs stored for 14 d but not for 0 d. In conclusion, prolonged egg storage time (14 vs. 0 d) increased the embryonic mortality, decreased the hatchability, and impaired the antioxidant status of egg yolks and newly hatched chicks, while the addition of broiler breeder dietary vitamin E (100 vs. 6 mg/kg) could partly relieve these adverse impacts induced by long-term egg storage.

Effects of dietary vitamin E supplementation on spermatozoal quality in stallions with suboptimal post-thaw motility

2008 ◽  
Vol 107 (3-4) ◽  
pp. 324-325 ◽  
Author(s):  
E.K. Gee ◽  
J.E. Bruemmer ◽  
P.D. Siciliano ◽  
P.M. McCue ◽  
E.L. Squires
Keyword(s):  
Vitamin E ◽  
Dietary Vitamin ◽  
Vitamin E Supplementation

Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef

Meat Science ◽  
1999 ◽  
Vol 52 (1) ◽  
pp. 95-99 ◽  
Author(s):  
M.P. Lynch ◽  
J.P. Kerry ◽  
D.J. Buckley ◽  
C. Faustman ◽  
P.A. Morrissey
Keyword(s):  
Vitamin E ◽  
Dietary Vitamin ◽  
Lipid Stability ◽  
Fresh Frozen ◽  
Packaged Beef ◽  
Vitamin E Supplementation
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