Effect of dietary iron level on in situ turkey muscle lipid peroxidation

1990 ◽  
Vol 38 (3) ◽  
pp. 601-604 ◽  
Author(s):  
Joseph Kanner ◽  
Ido Bartov ◽  
Menachem Ori Salan ◽  
Linda Doll
Keyword(s):  
Lipid Peroxidation ◽  
Iron Level ◽  
Dietary Iron ◽  
Muscle Lipid

Skeletal muscle lipid peroxidation in exercised and food-restricted rats during aging

1989 ◽  
Vol 67 (1) ◽  
pp. 69-75 ◽  
Author(s):  
J. W. Starnes ◽  
G. Cantu ◽  
R. P. Farrar ◽  
J. P. Kehrer
Keyword(s):  
Lipid Peroxidation ◽  
Gastrocnemius Muscle ◽  
Thiobarbituric Acid ◽  
Exercise Group ◽  
Alpha Tocopherol ◽  
Treadmill Running ◽  
Control Group ◽  
Muscle Lipid ◽  
Fischer 344 ◽  
Skeletal Muscle Lipid

The effects of chronic endurance exercise and food restriction on nonenzymatic lipid peroxidation (LP) of gastrocnemius muscle during aging were studied in male, Fischer 344 rats. One set of rats aged 6 and 18 mo were assigned to an exercise group (treadmill running) or an age-matched sedentary control group. After 6 mo (at the ages of 12 and 24 mo), LP and levels of alpha-tocopherol and its oxidized form, alpha-tocopheryl quinone, were measured. The extent of LP was determined in homogenates by measuring the content of thiobarbituric acid-reactive substances. After homogenization, the muscles were immediately evaluated for basal LP and also incubated in the presence of oxidant stressors for 2 h to assess antioxidant capacity (AOC) and for 24 h to estimate total peroxidizable lipid (TPL). Basal LP was not affected by age or exercise. AOC was not affected by exercise at either age. However aging significantly decreased AOC and increased alpha-tocopheryl quinone in both sedentary and exercised groups. TPL was not affected by age, but was increased by exercise training (P less than 0.05). Another set of rats was divided into the following three groups at 3 mo of age: sedentary, fed ad libitum (S); sedentary, caloric restricted by alternate day feeding (R); and exercised by forced treadmill running (E). Two years later, when the rats were 27 mo of age, the extent of LP was assessed.(ABSTRACT TRUNCATED AT 250 WORDS)

In situ detection of lipid peroxidation and oxidative DNA damage in non-alcoholic fatty liver diseases

2002 ◽  
Vol 37 (1) ◽  
pp. 56-62 ◽  
Author(s):  
Shuichi Seki ◽  
Takuya Kitada ◽  
Takao Yamada ◽  
Hiroki Sakaguchi ◽  
Kazuki Nakatani ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Dna Damage ◽  
Fatty Liver ◽  
Liver Diseases ◽  
Oxidative Dna Damage ◽  
Alcoholic Fatty Liver ◽  
In Situ Detection

scholarly journals Effect of dietary creatine monohydrate supplementation on muscle lipid peroxidation and antioxidant capacity of transported broilers in summer

2015 ◽  
Vol 94 (11) ◽  
pp. 2797-2804 ◽  
Author(s):  
X.F. Wang ◽  
X.D. Zhu ◽  
Y.J. Li ◽  
Y. Liu ◽  
J.L. Li ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Capacity ◽  
Creatine Monohydrate ◽  
Muscle Lipid

Effects of a limited period of iron supplementation on the growth performance and meat colour of dairy bull calves for veal production

2017 ◽  
Vol 57 (4) ◽  
pp. 778 ◽  
Author(s):  
K. Cui ◽  
Y. Tu ◽  
Y. C. Wang ◽  
N. F. Zhang ◽  
T. Ma ◽  
...  
Keyword(s):  
Growth Performance ◽  
Basal Diet ◽  
Nutrient Digestibility ◽  
Control Group ◽  
Average Weight ◽  
Iron Level ◽  
Dietary Iron ◽  
Bull Calves ◽  
Dairy Bull

The effects of restricting iron intake for the final 60 days of a 180-day growth trial on growth performance, nutrient digestibility, slaughter performance and meat quality of dairy bull calves used in veal production were evaluated in this study. Twenty-four newborn Holstein bull calves with an average weight of 41.0 ± 1.62 kg were randomly assigned to two groups of n = 12 calves/group. Calves in the Control group were fed a basal diet that included a milk replacer and pellet feed for 180 days. The iron level in the basal diet was 50 mg/kg. Calves in the Treatment group received the basal diet supplemented with 70 mg/kg iron for the first 120 days, then received the basal diet for the remaining 60 days. Five calves from each group were slaughtered at the end of the trial, and samples of the M. longissimus dorsi and rumen fluid were collected. No differences were found in dry matter intake, growth performance or digestibility and metabolism of nutrients between the two groups (P > 0.05). The dietary iron regimen did not affect the concentrations of blood urea nitrogen, total protein, albumin, or glucose (P > 0.05); however, the haemoglobin content increased with the supplementation of iron in the diet (P < 0.05). Compared with the Control group, increasing dietary iron increased the meat percentage (P < 0.05) rather than the meat nutritional composition or quality of veal.

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