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 Effect of Dietary n‐3 Source on Rabbit Male Reproduction

2019 ◽  
Vol 2019 ◽  
pp. 1-13 ◽  
Author(s):  
Cesare Castellini ◽  
Simona Mattioli ◽  
Cinzia Signorini ◽  
Elisa Cotozzolo ◽  
Daria Noto ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Sperm Count ◽  
Reproductive Traits ◽  
Human Sperm ◽  
Oxidative Status ◽  
Male Reproduction ◽  
Analytical Determination ◽  
Control Group ◽  
Chain Pufa

In the last two decades, the human sperm count linearly decreased in Western countries. Health problems, lifestyle, pollutants, and dietary behaviours are considered as the main risk factors, and the unbalance of dietary n‐6/n‐3 fatty acids is one of the most relevant. The aim of the present research is to study the effect of different dietary sources of n‐3 polyunsaturated fatty acids (PUFA) on reproductive traits using rabbit buck as the animal model. Fifteen rabbit bucks were assigned to three experimental groups: the control group, the FLAX group fed 10% extruded flaxseed, and the FISH group fed 3.5% fish oil for 110 days (50-day adaptation and 60-day experimental periods). Semen samples were collected weekly, whereas blood was collected every two weeks for the analytical determination of semen traits, oxidative status, fatty acid profiles, isoprostanes, neuroprostanes, and the immunocytochemistry of docosahexaenoic acid (DHA) and eicosapentaenoic (EPA) acid. At the end of the trial, the rabbits were killed and the testes were removed and stored for the analysis of fatty acid profile and immunocytochemistry. Results showed that dietary administration of n‐3 PUFA improved the track speed of the sperm and increased the n‐3 long-chain PUFA mainly confined in the sperm tail. Seminal plasma increased the thiobarbituric reactive substances (TBARs) by three times in the groups fed supplemental n‐3, whereas the F2-isoprotanes (F2-IsoPs) and F4-neuroprostanes (F4-NeuroPs) were lower and higher, respectively, in both supplemented groups than in the control. The testes and sperm showed a higher DHA and EPA distribution in rabbits from the n‐3 supplemented groups compared with the control. In conclusion, supplemental dietary n‐3 PUFA improved sperm motion traits and resulted in an enrichment of membrane fatty acid in the sperm and testes of the rabbits. However, such an increased amount of PUFA negatively affected the sperm oxidative status, which was mainly correlated with the generation of F4-NeuroPs with respect to F2-IsoPs. Accordingly, the latter cannot be considered a good marker of oxidation when diets rich in n‐3 PUFA are provided.

scholarly journals Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks

2019 ◽  
Vol 19 (1) ◽  
pp. 173-188
Author(s):  
Magdalena Franczyk-Żarów ◽  
Beata Szymczyk ◽  
Renata B. Kostogrys
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Vitamin E ◽  
Olive Oil ◽  
Conjugated Linoleic Acid ◽  
Vegetable Oils ◽  
Rapeseed Oil ◽  
Standard Diet ◽  
Egg Yolks

AbstractThe objective of this study was to produce eggs enriched with conjugated linoleic acid (CLA) and ameliorate their fatty acid profile using the appropriate combination of dietary CLA with or without vegetable oils (olive oil or rapeseed oil) and vitamin E. In Experiment 1, 25-week-old laying hens were randomly distributed into eight groups of nine. Birds were fed with a standard diet with four different levels of CLA (0.0, 0.5, 0.75, 1.0%) and vegetable oils (olive oil or rapeseed oil, both in the amount of 1.46%). In Experiment 2, hens were randomly distributed into 12 groups of nine. The same four levels of CLA with three doses of vitamin E (0, 150, 300 mg/kg of diet) were applied. In both experiments, eggs were collected twice (at 4 and 8 weeks) for fatty acid profiling using GCMS. The differences between treatment means were considered significant at P<0.05. CLA treatments significantly increased the content of CLA, saturated fatty acids (SFA), and significantly decreased the content of monounsaturated fatty acids (MUFA) in the egg yolk, whereas levels of polyunsaturated fatty acids (PUFA) were unaffected. The vegetable oils used did not prevent the negative effects of CLA effectively. Only after eight weeks of experiment 1 SFA levels were significantly lower, but MUFA levels were significantly higher in groups fed with rapeseed oil compared to groups fed with olive oil. In experiment 2, the addition of vitamin E to the hen diet did not have an essential influence on the lipid profile of egg yolks.

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 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.

96 EFFECT OF DIETARY SUPPLEMENTATION WITH TUNA OIL ON THE LIPID COMPOSITION OF BOAR SPERMATOZOA AND CHARACTERISTICS OF SEMEN

2008 ◽  
Vol 20 (1) ◽  
pp. 128
Author(s):  
C. A. A. Torres ◽  
E. A. M. Amorim ◽  
L. S. Amorim ◽  
J. K. Graham ◽  
M. Meyers
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Sperm Motility ◽  
Seminal Plasma ◽  
Lipid Composition ◽  
Dietary Supplementation ◽  
Boar Spermatozoa

In most mammals, docosahexaenoic acid (DHA) is the dominant polyunsaturated fatty acid (PUFA), although, in several species, docosapentaenoic acid is also a major component of the sperm cell membranes. The amount of DHA in spermatozoa is positively correlated with sperm motility. The effect of dietary supplementation with tuna oil (TO) on the lipid and fatty acid composition of boar spermatozoa and the relationship between the changes in composition and boar semen characteristics were studied. Twenty-four boars were distributed in a completely randomized factorial design (2 � 3) with two oil sources (soybean and tuna) and three levels of antioxidant (150, 300, and 450 mg of vitamin E/kg). The diets consisted of a basal diet that was supplemented with 30 g soybean or TO per kg diet. During a period of 10 weeks of feeding the diets, one ejaculate from each boar was collected per week. The sperm was diluted 1:1 with Beltsville thawing solution (BTS) and divided into three portions destined to cooling (5 and 17�C) and freezing. The sperm diluted for cooling at either temperature was stored in plastic bottles for 3 days. After dilution with BTS, the sperm for freezing was centrifuged and rediluted with freezing extender before it was stored in 0.5-mL straws. Thawing was achieved by placing the straws in a water bath (37�C) for 30 s. Motility, vigor, hypoosmotic swelling (host), and morphology were assessed. For determining the fatty acid composition of the spermatozoa and seminal plasma, a sample of 15 mL was taken from each ejaculate shortly after collection and centrifuged for 20 min at 1000g. Sperm motility and vigor were analyzed by placing a sample on a pre-warmed (37�C) microscopic slide, covering with a coverslip, and examining under a light microscope at a magnification of 200�. For host assessment in each case, a volume of 10 µL was mixed with 1 mL hypoosmotic solution (100 mOsm L–1) and incubated for 30 min in a water bath (37�C). After incubation, 50 µL of formol-saline was added to each tube. Sequentially, 20 µL of every sample was smeared on a microscope slide and observed with oil immersion using a phase contrast microscope. A minimum of 200 cells was observed and classified as non-coiled and coiled. Lipid peroxidation was measured using the thiobarbituric acid reaction. Treatment differences for sperm were determined using analysis of variance for means. The proportion of DHA in sperm phospholipid fatty acids increased in semen fatty acid composition after 1 week of feeding TO. The concentrations of the fatty acids were unchanged in the seminal plasma as a result of the diets fed. The proportion of spermatozoa with abnormal morphologies decreased in boars supplemented with TO (P < 0.05). The TO diet showed the lowest level of total antioxidants in the semen (P < 0.05); however, when the diet was supplemented with the higher vitamin E level, an increase in sperm motility and vigor was observed (P < 0.05). Therefore, dietary supplementation with TO alters the lipid composition of the membrane and has a beneficial effect on both cooled and cryopreserved boar spermatozoa by decreasing cold shock during cooling and thus increasing cryosurvival.

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 Volatile Profile in Yogurt Obtained from Saanen Goats Fed with Olive Leaves

Molecules ◽  
2020 ◽  
Vol 25 (10) ◽  
pp. 2311 ◽  
Author(s):  
Francesca Bennato ◽  
Denise Innosa ◽  
Andrea Ianni ◽  
Camillo Martino ◽  
Lisa Grotta ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Free Fatty Acids ◽  
Volatile Compounds ◽  
Relative Proportion ◽  
Control Group ◽  
Standard Diet ◽  
Volatile Profile ◽  
Olive Leaves

The aim of this study was to evaluate the development of volatile compounds in yogurt samples obtained from goats fed a dietary supplementation with olive leaves (OL). For this purpose, thirty Saanen goats were divided into two homogeneous groups of 15 goats each: a control group that received a standard diet (CG) and an experimental group whose diet was supplemented with olive leaves (OLG). The trial lasted 28 days, at the end of which the milk of each group was collected and used for yogurt production. Immediately after production, and after 7 days of storage at 4 °C in the absence of light, the yogurt samples were characterized in terms of fatty acid profile, oxidative stability and volatile compounds by the solid-phase microextraction (SPME)–GC/MS technique. Dietary OL supplementation positively affected the fatty acid composition, inducing a significant increase in the relative proportion of unsaturated fatty acids, mainly oleic acid (C18:1 cis9) and linolenic acid (C18:3). With regard to the volatile profile, both in fresh and yogurt samples stored for 7 days, the OL supplementation induced an increase in free fatty acids, probably due to an increase in lipolysis carried out by microbial and endogenous milk enzymes. Specifically, the largest variations were found for C6, C7, C8 and C10 free fatty acids. In the same samples, a significant decrease in aldehydes, mainly heptanal and nonanal, was also detected, supporting—at least in part—an improvement in the oxidative stability. Moreover, alcohols, esters and ketones appeared lower in OLG samples, while no significant variations were observed for lactones. These findings suggest the positive role of dietary OL supplementation in the production of goats’ milk yogurt, with characteristics potentially indicative of an improvement in nutritional properties and flavor.

scholarly journals Impact of DDGS-supplemented diet with or without vitamin E and selenium supplementation on the fatty acid profile of beef

2016 ◽  
Vol 9 (1) ◽  
pp. 77-89 ◽  
Author(s):  
I. Holló ◽  
J. Csapó ◽  
G. Holló
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Control Group ◽  
Pufa Ratio ◽  
Distillers Grains With Solubles ◽  
Organic Selenium ◽  
Holstein Bulls ◽  
Meat Samples ◽  
The Impact ◽  
Vitamin E Supplementation

Abstract The impact of supplementation of vitamin E or organic selenium in DDGS (dried distillers grains with solubles) diet on fatty acid composition in two meat cuts of finishing Holstein bulls was investigated. Twenty-four Holstein bulls were allotted to treatments in three groups of eight bulls per group for a 100-day trial. The treatments were adequate Se and vitamin E supplementation in control group (C), supranutritional vitamin E supplementation in vitamin Group E (E), supranutritional Se supplementation in selenium group (Se). At similar age, slaughtering Group C had higher slaughter/carcass weight and EUROP fat score than Se counterparts. The killing out percentage and proximate composition of muscles differed among treatments. Inclusion of the vitamin E or Se supplement led to expected increases (P < 0.05) in vitamin E and Se contents of the brisket and loin. Higher vitamin E concentration caused significant lower SFA and greater PUFA. Higher Se level influenced significant SFA in brisket and PUFA in both muscles. Vitamin E or Se dietary treatments in DDGS-supplemented diet resulted in beef meat cuts considerably beneficial PUFA/SFA but markedly higher n-6/n-3 PUFA ratio and even higher health index in both meat samples opposite to Group C.

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.

Effect of Propolis-Supplemented Diet on Body Composition and Endocrine Function of Adipose Tissue

2020 ◽  
Vol 19 (2) ◽  
pp. 217-221
Author(s):  
Maria Jesús Lisbona-González ◽  
Candela Reyes-Botella ◽  
Esther Muñoz-Soto ◽  
Maria Victoria Olmedo-Gaya, ◽  
Jorge Moreno-Fernandez ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Body Composition ◽  
Adipose Tissue ◽  
Endocrine Function ◽  
Control Group ◽  
Albino Rats ◽  
Standard Diet ◽  
Reduced Body ◽  
Esterified Fatty Acids ◽  
Wistar Albino Rats

Adipose tissue is an endocrine organ and has central role in interaction with other organs or tissues while propolis can induce lipolysis. Therefore, the aim of this study is to provide detailed information about adipose tissue homeostasis modifications and body composition during propolis supplement consumption. Twenty male Wistar albino rats (8 weeks) were divided into two groups of 10 animals each and fed for 90 days with two different types of diets: standard for the control group (diet C) and standard diet + 2% propolis (diet P). Thyroid hormones did not show differences, while ghrelin and adiponectin decreased in the group that was fed propolis. Insulin, leptin, and non-esterified fatty acids also increased along with reduced body weight and fat, in addition to increased lean mass when propolis was in the diet. We conclude that propolis could decrease ghrelin and adiponectin but increase non-esterified fatty acids and insulin secretion, which improves body composition.

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