Dietary vitamin E supplementation on cholesterol, vitamin E content, and fatty acid profile in chicken muscles

2016 ◽  
Vol 96 (2) ◽  
pp. 114-120 ◽  
Author(s):  
Ż. Zdanowska-Sąsiadek ◽  
M. Michalczuk ◽  
E. Poławska ◽  
K. Damaziak ◽  
J. Niemiec ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Fatty Acid Profile ◽  
Dietary Vitamin ◽  
Chicken Breast ◽  
Control Group ◽  
Standard Diet ◽  
Leg Muscles ◽  
Acid Ratio ◽  
Chicken Muscles

The aim of the study was to determine the effect of dietary vitamin E level on cholesterol and vitamin E content and fatty acid profile in broiler chicken breast and leg muscles. Chickens (420 cocks) were randomly divided into two feeding groups (210 birds each). The control group was fed with standard diet containing 44 mg kg−1 of vitamin E, whereas the experimental group was supplemented with extra 200 mg kg−1 of vitamin E. The dietary addition of vitamin E caused a significant increase in its content in the muscles, with a higher value noted in the leg muscles. Meat of chickens fed with the higher dose of vitamin E was also characterized by a lower cholesterol level. The addition of vitamin E as well as type of the muscles had a significant effect on the fatty acid profile and values of atherogenicity (AI) and thrombogenicity (TI) indices. The recorded increase in the content of n-3 polyunsaturated fatty acids (PUFAs) and a decrease in the n-6/n-3 fatty acid ratio indicate a positive effect of vitamin E on the fatty acid profile. In turn, lower values of AI and TI in leg muscles of chickens with a high intake of vitamin E prove the beneficial fatty acid profile in these muscles upon such supplementation.

scholarly journals Influence of dietary vitamin e and copper on fatty acid profile and cholesterol content of raw and cooked broiler meat

2011 ◽  
Vol 49 (No. 2) ◽  
pp. 71-79 ◽  
Author(s):  
V. Skřivanová ◽  
M. Skřivan ◽  
E. Tůmová ◽  
S. Ševčíková
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fatty Acid Profile ◽  
Monounsaturated Fatty Acids ◽  
Cholesterol Content ◽  
Dietary Vitamin ◽  
Oleic Acid Content ◽  
Broiler Meat ◽  
Meat Cooking

We examined the influence of a diet containing 4% of rapeseed oil, 35 mg or 126 mg copper and supplement of 100 mg vitamin E per 1 kg on fatty acid profile and cholesterol content in raw and cooked broiler leg meat. Copper was added to feed mixtures as CuSO<sub>4</sub>.5H<sub>2</sub>O. The fatty acid profile and cholesterol content were also determined in raw, stewed and roasted meat of broilers receiving the same diet but with a supplement of 20 mg vitamin E. The results showed that 126 and 35 mg Cu/kg significantly increased oleic acid content. Monounsaturated fatty acids accounted for 51% and 52% of all fatty acids. The relatively low copper concentration of 35 mg/kg feed with a major portion of soybean, wheat and maize and vitamin E supplementation of 100 mg/kg reduced (P &lt; 0.01) EPA by 17%, DPA by 16% and DHA by 11 and 15% (P &lt; 0.05). All tested copper doses reduced cholesterol: 126 mg Cu by 22%, 35 mg by 6% and 126 mg in combination with 35 mg copper in relation to broiler age by 7% (P &lt; 0.05); none of the cooking procedures influenced cholesterol. Meat cooking in experiment 1 did not influence the content of any fatty acid. Copper &times; cooking interactions were insignificant for all fatty acids and cholesterol. In experiment 2 more changes in the numerical values of fatty acids were caused by stewing compared to roasting. Among the valuable fatty acids n-3 long chain acids were influenced by both cooking procedures to the largest extent. Docosahexaenoic acid was reduced to about 60% of the original value (P &lt; 0.05). On the other hand, a decrease in myristic acid by 14% in stewed meat and 12% in roasted meat (P &lt; 0.05) was positive.

scholarly journals Meat fatty acid profile of pigs fed linseed enriched diet

2012 ◽  
Vol 28 (3) ◽  
pp. 477-486 ◽  
Author(s):  
Djordje Okanovic ◽  
D. Ivanov ◽  
D. Palic ◽  
A. Mandic ◽  
N. Ilic
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Live Weight ◽  
Control Group ◽  
Human Consumption ◽  
Standard Diet ◽  
Omega 3 ◽  
Longissimus Dorsi Muscle ◽  
Experimental Group

The aim of this study was to evaluate the influence of diet supplemented with linseed rich additive on fatty acid profile and omega-fatty acids content in pig meat. Twelve pigs were divided in a control and experimental group and grown to 110 kg of live weight. The experimental group was fed a standard diet enriched with 2.5% of commercial additive Vitalan?. After the end of feeding period, the meat samples from both groups were analyzed for fatty acids content in raw and roasted meat. The ratio between omega-6 and omega-3 acids was established. Samples from experimental group fed with linseed enriched diet showed higher ?-3 acids content in meat (6.24% - 7.23%), compared to the control group (0.71% - 1.64%), thus making it better for a human consumption from a health perspective. Linseed enriched diet positively influenced fatty acid composition of pig M. Longissimus dorsi muscle by decreasing SFA content, as well as increasing PUFA and UFA content. Heat treatment did not significantly decreased content of stearic and linoleic fatty acids in any sample. It was concluded that the diet enriched with extruded linseed had beneficial effect on the majority of monitored parameters in the study.

scholarly journals Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Simona Mattioli ◽  
Raffaella Cardinali ◽  
Michele Balzano ◽  
Deborah Pacetti ◽  
Cesare Castellini ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Water Extract ◽  
Dietary Supplementation ◽  
Oxidative Status ◽  
Control Group ◽  
Standard Diet ◽  
Rabbit Meat ◽  
Meat Samples

The effect of dietary supplementation with vitamin E, oregano, and prebiotic on fatty acids and oxidative profiles of rabbit meat (loin and hind leg) was evaluated. New Zealand white rabbits weaned at 30 days of age were fed with one of six diets until 80 days of age: standard diet includingω3 polyunsaturated fatty and conjugated linolenic acids sources (S) and five diets adding vitamin E (150 ppm, E), oregano water extract (2 g/kg feed diet, O), prebiotic (THEPAX® 1.5 g/kg feed diet, T), vitamin E plus prebiotic (TE), and oregano water extract plus prebiotic (TO), respectively. The lipid oxidative status (TBARS) showed lower values with respect to S, mainly when vitamin E was administered. In particular, all the experimental diets decreased TBARS values with respect to the control group in the loin, but no effect was found in the hind leg. In all feed samples, the amounts of fatty acid classes increased in the following order: polyunsaturated fatty acids > monounsaturated fatty acid > saturated fatty acid. The dietary supplementations did not affect the fatty acid composition of meat. The experimented diets compared to the control were not able to provide a selective increase of bioactive fatty acid in meat samples; however, the six nutritional strategies led to highly nutritional rabbit meat with an interesting value of theω6/ω3 ratio.

scholarly journals Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

2021 ◽  
Vol 8 ◽  
Author(s):  
Isa Fusaro ◽  
Damiano Cavallini ◽  
Melania Giammarco ◽  
Anna Chiara Manetta ◽  
Maria Martuscelli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Essential Oils ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Dietary Vitamin ◽  
Control Group

The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L*), and redness (a*) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage.

scholarly journals Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M.

2004 ◽  
Vol 47 (1) ◽  
pp. 57-62 ◽  
Author(s):  
Adriana Lourenço Soares ◽  
Rubison Olivo ◽  
Massami Shimokomaki ◽  
Elza Iouko Ida
Keyword(s):  
Response Surface Methodology ◽  
Vitamin E ◽  
Phytic Acid ◽  
Tocopheryl Acetate ◽  
Dietary Vitamin ◽  
Chicken Breast ◽  
Control Group ◽  
Breast Meat ◽  
Initial Stage ◽  
Chicken Breast Meat

The effect of alpha-tocopheryl acetate (AT) supplementation and exogenous application of this vitamin E associated with phytic acid (PA) on chicken breast meat WOF development was assessed. Control group was fed with 7.7IU of AT/kg of ration and supplemented group was fed with 200.0IU of AT/kg of ration. Dietary vitamin E as measured by TBARS inhibited WOF development by 78.9; 69.0; 60.7 and 46.5% (p<0.05) during storage at 6° C for 0, 1, 3 and 5 days, respectively. This inhibition was significantly increased (p<0.05) by 86.1; 91.6; 92.9 and 95.3% during storage at 6° C for 0, 1, 3 and 5 days, respectively, when 2mM PA was added in supplemented breast meat. In the exogenous experiment, through Response Surface Methodology design it was found out AT did not have a significant role towards oxidation inhibition whereas PA inhibited partially in samples stored for 48h at 6° C. The results showed that dietary AT inhibited at initial stage, subsequently PA would act at propagation phase occurring synergetic reaction between both antioxidants.

Effects of Intramuscular Injection of alpha-Tocopheryl Acetate on Fatty Acid Profile in Lamb Liver

1999 ◽  
Vol 69 (6) ◽  
pp. 378-384 ◽  
Author(s):  
Oriani ◽  
Salvatori ◽  
Maiorano ◽  
Manchisi ◽  
Brienza ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Membrane Lipids ◽  
Tocopherol Content ◽  
Alpha Tocopherol ◽  
Tocopheryl Acetate ◽  
Control Group ◽  
Total Lipids

The effects of intramuscularly administrated vitamin E on total lipids, fatty acid profile, and lipid stability to oxidation was investigated in lamb liver. Twenty-four 5-day-old lambs were allotted to 4 groups of 6 each and given respectively 0 (control), 125, 200, 300 mg dl-alpha-tocopheryl acetate weekly from day 5 to 33. alpha-Tocopherol stored in lamb liver at the end of experiment showed linear correlation with the level of injected vitamin E. No effect on total lipids was found. A decrease in the level of liver thiobarbituric-acid reactive substances (TBARS), significantly correlated with liver alpha-tocopherol content, was found in vitamin E groups. The amount of linoleic and linolenic acids significantly increased in the vitamin E groups as compared to control group, and were correlated with the liver alpha-tocopherol content. TBARS were negatively correlated with the concentration of unsaturated fatty acids. Finally, in the liver of the treated groups, vitamin E concentrations in the range 30–50 mug/g showed adequate for an efficient protection from peroxidation of membrane lipids, and determined an increase in the unsaturated to saturated fatty acid ratio.

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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