scholarly journals Lipid Oxidation in Fresh and Spray-Dried Eggs Enriched with ω3 and ω6 Polyunsaturated Fatty Acids During Storage as Affected by Dietary Vitamin E and Canthaxanthin Supplementation

2001 ◽  
Vol 80 (3) ◽  
pp. 327-337 ◽  
Author(s):  
J. Galobart ◽  
A.C. Barroeta ◽  
M.D. Baucells ◽  
F. Guardiola
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Oxidation ◽  
Dietary Vitamin ◽  
Spray Dried

Suppression of the promoter effect of polyunsaturated fatty acids by the absence of dietary vitamin E in experimental mammary carcinoma

1997 ◽  
Vol 114 (1-2) ◽  
pp. 233-234 ◽  
Author(s):  
C. Lhuillery ◽  
S. Cognault ◽  
E. Germain ◽  
M.L. Jourdan ◽  
Philippe Bougnoux
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Mammary Carcinoma ◽  
Dietary Vitamin ◽  
Promoter Effect

scholarly journals α-Tocopherol Transfer Efficiency and Lipid Oxidation in Fresh and Spray-Dried Eggs Enriched with ω3-Polyunsaturated Fatty Acids

2001 ◽  
Vol 80 (10) ◽  
pp. 1496-1505 ◽  
Author(s):  
J. Galobart ◽  
A.C. Barroeta ◽  
M.D. Baucells ◽  
L. Cortinas ◽  
F. Guardiola
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Oxidation ◽  
Transfer Efficiency ◽  
Spray Dried

scholarly journals Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef

2010 ◽  
Vol 28 (No. 5) ◽  
pp. 364-375 ◽  
Author(s):  
H.R. Gheisari ◽  
J.K.S. Møller ◽  
Ch.E. Adamsen ◽  
L.H. Skibsted
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Oxidation ◽  
Peroxide Value ◽  
Storage Time ◽  
Total Content ◽  
Chicken Meat ◽  
Control Group ◽  
Minced Meat

The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxidative stability of minced chicken meat or beef. The minced meat samples with the added NaCl or added MetMb were stored for 3 weeks during which the analyses of TBARS, peroxide value, and volatiles coming from lipid oxidation were assessed together with the quantification of vitamin E and fatty acid profiles. Heme pigment and indices of lipid oxidation were higher for beef than for chicken, except the volatile octanal regardless of the pretreatment. Peroxide value (POV) and TBARS increased significantly over storage in both minced chicken meat and beef. The minced meat added 6% salt group had the highest contents of TBARS and POV in both species. Vitamin E values decreased significantly over storage time in chicken meat and beef. 6% salt group had the lowest vitamin E content and salt had an increasing effect on hexanal content. At the end of the storage time, 6% salt group had the highest total content of saturated and the lowest one of polyunsaturated fatty acids. Added MetMb group showed no significant differences in lipid oxidation indices in comparison with those of the control group. In conclusion, higher lipid oxidation rate and total saturated and lower polyunsaturated fatty acids were observed in the salt groups. In contrast, adding MetMb had no increasing effect on lipid oxidation in chicken meat and beef.

Ozone toxicity: Effect of dietary vitamin E and polyunsaturated fatty acids

1977 ◽  
Vol 1 (3) ◽  
pp. 135-139 ◽  
Author(s):  
D.H. Donovan ◽  
S.J. Williams ◽  
J.M. Charles ◽  
D.B. Menzel
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Dietary Vitamin ◽  
Toxicity Effect ◽  
Ozone Toxicity

Effects of hypoxia and dietary vitamin E on growth performance and oxidative status of Cirrhinus mrigala (Ham., 1822)

2017 ◽  
Vol 67 (2) ◽  
pp. 133-148 ◽  
Author(s):  
Tincy Varghese ◽  
Asim Kumar Pal ◽  
Narottam Prasad Sahu ◽  
Puthiyottil Mishal ◽  
Subrata Dasgupta
Keyword(s):  
Fatty Acids ◽  
Superoxide Dismutase ◽  
Fatty Acid ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Peroxide Value ◽  
Thiobarbituric Acid ◽  
Oxidative Status ◽  
Dietary Vitamin ◽  
Thiobarbituric Acid Reactive Substances

Vitamin E is of importance for several physiological processes, some of which also apply to fish. Here, we conducted an experiment to assess the effect of environmental hypoxia and dietary vitamin E on oxidative status and tissue injury in a bottom dwelling carp,Cirrhinus mrigala(Ham., 1822). The four treatments combined oxygen availability (Normoxia/Hypoxua) and Vitamin E presence/absence. Lipid peroxidation parameters such as thiobarbituric acid reactive substances (TBAR), peroxide value (PV), polyunsaturated fatty acids/saturated fatty acid (PUFA/SFA) ratio, catalase (CAT), superoxide dismutase (SOD) and erythrocyte fragility were assessed. The results indicate that exposure to hypoxia elevates these parameters. However, the supplementation of vitamin E via the diet effectively reduced erythrocyte membrane damage (EF) and myeloperoxidase activity (MPO), which were enhanced by the exposure to hypoxia. Dietary vitamin E also improved antioxidant enzyme status in the hypoxia exposed fish, as indicated by the decreased catalase and superoxide dismutase activities. Vitamin E supplementation also compensated for increased levels of peroxide value, thiobarbituric acid reactive substances, and an increased polyunsaturated fatty acids/saturated fatty acid ratio resulting from the exposure to hypoxia. Overall, it can be concluded that fortification of vitamin E in the diet of this carp species, and possibly other fish that live under hypoxic conditions, can restore the antioxidant status and well-being to some extent.

Influence of dietary fat source on oxidative stability and fatty acid composition of milk from cows receiving a low or high level of dietary vitamin E

1994 ◽  
Vol 74 (4) ◽  
pp. 657-664 ◽  
Author(s):  
E. Charmley ◽  
J. W. G. Nicholson
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Soybean Meal ◽  
Milk Fat ◽  
Latin Square ◽  
Tocopheryl Acetate ◽  
Dietary Vitamin ◽  
Milk Fatty Acids ◽  
Fat Supplementation

Fifteen primiparous Holsteins were used in a latin square design with three periods and three treatments to assess the effect of fat source on milk flavour, yield and composition, and composition of milk fat. A basal diet was supplemented with one of three concentrates offered twice daily: soybean meal (no supplemental fat); cracked, micronized soybeans (containing 20 g kg−1 oil); and soybean meal plus CSFA which supplies an amount of fat similar to that of the soybeans. Periods lasted 6 wk, and each cow received 6000 IU dL α-tocopheryl acetate d−1 for the last 2 wk of each period. Measurements of milk yield, composition and flavour were made at the end of weeks 4 and 6 of each period. Feeding CSFA reduced DM intake (P = 0.064), but fat supplemented diets tended to supply more NE1 than the unsupplemented diet (P = 0.085). Yields of milk (P < 0.001), fat (P < 0.001) and energy (P = 0.003) were increased by fat supplementation. Protein yield was reduced (P = 0.003) when CSFA were fed. Soybeans reduced fat concentration in milk, but only before supplemental vitamin E was given. Soybeans increased α-tocopherol output in milk (P < 0.05). Milk from cows fed soybeans was most susceptible to oxidation (P < 0.01). Intensity of oxidized flavour was similar before and during vitamin E supplementation. Fat supplementation reduced the proportion of short- and medium-chain fatty acids (P < 0.001) and increased the proportion of C18 fatty acids in milk (P < 0.001). Soybeans increased the proportion of polyunsaturated fatty acids in milk but CSFA did not. Soybeans can escape biohydrogenation in the rumen and render milk susceptible to oxidation by increasing the proportion of polyunsaturated fatty acids. At the levels fed, vitamin E did not prevent oxidation due to its low transfer to milk. Key words: Oxidized milk, fatty acids, soybeans, tocopherol, dairy cow

scholarly journals The effect of dietary vitamin E and selenium supplements on the fatty acid profile and quality traits of eggs

2013 ◽  
Vol 56 (1) ◽  
pp. 719-732 ◽  
Author(s):  
Z. Zduńczyk ◽  
A. Drażbo ◽  
J. Jankowski ◽  
J. Juśkiewicz ◽  
Z. Antoszkiewicz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Antioxidant Status ◽  
Dietary Vitamin ◽  
Quality Traits ◽  
Selenium Supplements

Abstract. The present study investigated the effect of supplementing a diet containing 5 % soybean oil, which provided 30 g/kg of polyunsaturated fatty acids (PUFAs), with two levels of vitamin E (30 or 60 mg/kg, as-is basis) in combination with two levels of selenium (0.15 or 0.30 mg/kg, as-is basis) on hen performance, the fatty acid profile and antioxidant status of the yolk. A 12-week study was performed on 32 Lohmann Brown hens with 8 birds in each group.

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