A Comparative Study between the Effect of Omega-3 Fatty Acid and Vitamin E Supplementation on Immobilization Stress Induced Renal Dysfunction = دراسة مقارنة بين تأثير أوميجا-3 وفيتامين ھ على خلل وظائف الكلى الناتج عن الضغط العصبي بسبب تقييد الحركة

2015 ◽  
Vol 66 (4-6) ◽  
pp. 475-487
Author(s):  
Doaa Mohamed Abdel Wahed ◽  
Shereen Ibrahim Mehrez
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Comparative Study ◽  
Renal Dysfunction ◽  
Immobilization Stress ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Vitamin E Supplementation

Effect of omega-3 fatty acid plus vitamin E Co-Supplementation on oxidative stress parameters: A systematic review and meta-analysis

2020 ◽  
Vol 39 (4) ◽  
pp. 1019-1025 ◽  
Author(s):  
Mahdi Sepidarkish ◽  
Maryam Akbari-Fakhrabadi ◽  
Elnaz Daneshzad ◽  
Mahsa Yavari ◽  
Mahroo Rezaeinejad ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Systematic Review ◽  
Fatty Acid ◽  
Vitamin E ◽  
Meta Analysis ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Oxidative Stress Parameters ◽  
Stress Parameters

Effect of omega-3 fatty acid plus vitamin E Co-Supplementation on lipid profile: A systematic review and meta-analysis

2019 ◽  
Vol 13 (2) ◽  
pp. 1649-1656 ◽  
Author(s):  
Mahdi Sepidarkish ◽  
Mojgan Morvaridzadeh ◽  
Maryam Akbari-Fakhrabadi ◽  
Amir Almasi-Hashiani ◽  
Mahroo Rezaeinejad ◽  
...  
Keyword(s):  
Systematic Review ◽  
Fatty Acid ◽  
Vitamin E ◽  
Lipid Profile ◽  
Meta Analysis ◽  
Omega 3 ◽  
Omega 3 Fatty Acid

Effects of protected omega-3 fatty acid derived from linseed oil and vitamin E on growth performance, apparent digestibility, blood characteristics and meat quality of finishing pigs

2017 ◽  
Vol 57 (6) ◽  
pp. 1085 ◽  
Author(s):  
Santi D. Upadhaya ◽  
Tian Shui Li ◽  
In Ho Kim
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Growth Performance ◽  
Meat Quality ◽  
Linseed Oil ◽  
Apparent Digestibility ◽  
Finishing Pigs ◽  
Omega 3 ◽  
Omega 3 Fatty Acid

This study was conducted to evaluate the effects of protected omega-3 fatty acid and vitamin E on the growth performance, nutrient digestibility, blood profiles and meat quality of finishing pigs. A total of 140 female and castrated-male finishing pigs [(Yorkshire × Landrace) × Duroc] with an average initial bodyweight of 46.5 kg were blocked and stratified based on sex and bodyweight to a 2 × 2 factorial design with the respective factors being (1) without and with 300 IU vitamin E (Vit E), and (2) without and with 0.75% protected omega-3 fatty acid (n-3 FA) derived from linseed oil in a 12-week trial. Each treatment consisted of seven replicate pens with five pigs (three barrows and two gilts) per pen. The supplementation of Vit E improved (P < 0.05) and n-3 FA tended to increase (P = 0.07) overall average daily gain. The apparent digestibility of nitrogen tended to increase (P = 0.07) with the addition of Vit E in the diet. The concentration of IgG significantly increased (P < 0.05) with the addition of Vit E in the diet whereas the concentration of cortisol was significantly reduced (P < 0.05) with the addition of Vit E. There was a significant (P < 0.05) interaction between Vit E and n-3 FA on cortisol levels. Surface longissimus muscle redness (a*) increased with the supplementation of Vit E. However, the score of colour darkness based on sensory evaluation and drip loss on Day 5 were significantly reduced with the addition of Vit E in the diet.

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