scholarly journals Research Note: Hepatic Tocopherol Concentration in Turkeys as Influenced by Dietary Vitamin E and Fat

1988 ◽  
Vol 67 (12) ◽  
pp. 1814-1816 ◽  
Author(s):  
A. SAARI CSALLANY ◽  
B. ZASPEL MENKEN ◽  
PAUL E. WAIBEL
Keyword(s):  
Vitamin E ◽  
Research Note ◽  
Dietary Vitamin ◽  
Tocopherol Concentration

scholarly journals Selenium and α-tocopherol content in eggs produced by hens that were fed diets supplemented with selenomethionine, sodium selenite and vitamin E

2010 ◽  
Vol 55 (No. 9) ◽  
pp. 388-397 ◽  
Author(s):  
M. Skřivan ◽  
I. Bubancová ◽  
M. Marounek ◽  
G. Dlouhá
Keyword(s):  
Vitamin E ◽  
Sodium Selenite ◽  
Thiobarbituric Acid ◽  
Basal Diet ◽  
Tocopherol Content ◽  
Alpha Tocopherol ◽  
Dietary Vitamin ◽  
Tocopherol Concentration ◽  
The Third ◽  
Egg Yolks

The effect of supplementing dietary selenium (Se) and vitamin E was investigated in 330 24-week-old laying hens. The hens were fed a basal diet containing Se and α-tocopherol at 0.11 and 26 mg/kg, respectively, or a diet supplemented with Se at 0.3 mg/kg and vitamin E between 0 and 625 mg/kg. Se was supplied as Se-methionine or sodium selenite. The eggs were collected for analysis during the third, seventh and eleventh weeks of the experiment. Supplementation of either form of Se significantly increased the Se concentration in egg yolks and whites, with a more pronounced effect caused by Se-methionine. The egg yolk α-tocopherol concentration paralleled the dietary α-tocopherol concentration. At a high dietary α-tocopherol concentration (632 mg/kg), the retinol content in egg yolks from hens fed Se-methionine increased significantly. Supplementation of Se-methionine significantly increased the α-tocopherol content in the eggs in the third and seventh weeks of the experiment. A moderate decrease in yolk cholesterol was observed in hens fed Se-methionine and α-tocopherol at 119 mg/kg. The concentration of products from lipid peroxidation (thiobarbituric acid-reactive substances, TBARS) in egg yolks increased marginally during the refrigerated storage of the eggs for 2 weeks. The effect of dietary vitamin E on TBARS formation was generally small, although a more significant effect was observed at the highest dose tested.

The effect of dietary vitamin E and controlled atmosphere packaging on the storage life of beef

1998 ◽  
Vol 78 (1) ◽  
pp. 57-67 ◽  
Author(s):  
G. G. Greer ◽  
S. D. M. Jones ◽  
B. D. Dilts ◽  
W. M. Robertson
Keyword(s):  
Vitamin E ◽  
Storage Time ◽  
Muscle Quality ◽  
Dietary Vitamin ◽  
Quality Traits ◽  
Tocopherol Concentration ◽  
Postmortem Aging ◽  
Retail Conditions ◽  
Vacuum Storage ◽  
Key Words Vitamin E

The effects of dietary vitamin E upon colour, bacteriology and case life of beef was examined following extended storage of longissimus thoracis (LT) muscle in vacuum or in anoxic atmospheres containing 100% CO2 The diets of treated steers were supplemented with 1000 IU of vitamin E animal−1 d−1 for 100 d. Animals were slaughtered in a research abattoir and after 24 h of postmortem aging the LT muscles were removed and assignedto a packaging treatment for storage for up to 11 wk at 2 °C. Rib-eye steaks were cut and displayed under simulated retail conditions to give a surface temperature of 6 °C after storage intervals of 0, 3, 6, 9 and 11 wk. Feeding treatment had no effect (P > 0.05) upon standard carcass and muscle quality traits or bacterial growth but increased carcass α-tocopherol levels from 2.89 µg g−1 in control animals to 5.18 µg g−1 in carcasses supplemented with vitamin E (P < 0.0001). The α-tocopherol concentration in LT muscles was unaffected (P > 0.05) by storage time for up to 11 wk in either packaging treatment. Dietary vitamin E increased a* values and reduced metmyoglobin accumulation after LT storage for up to 11 wk irrespective of package atmosphere. However, dietary vitamin E had no significant effect (P > 0.05) on the colour case life of steaks derived from the LT muscle after vacuum storage for 3 to 11 wk. Contrarily, vitamin E acted synergistically with the CO2 packaging treatment to produce an increase in colour case life from 2.7 (control) to 5.4 d (vitamin E) after 6 wk of LT storage and from 2.4 (control) to 4.0 d (vitamin E) after 9 wk of LT storage (P < 0.0001). In combination with anoxic, CO2 packaging, dietary vitamin E may play a role in assuring beef colour stability following extended periods of storage necessary for fresh beef export. Key words: Vitamin E, packaging, beef storage

scholarly journals Research Note: Vitamin E Status of Turkey Poults as Influenced by Different Dietary Vitamin E Sources, a Bile Salt, and an Antioxidant

1993 ◽  
Vol 72 (6) ◽  
pp. 1184-1188 ◽  
Author(s):  
MARIA F. SOTO-SALANOVA ◽  
JERRY L. SELL ◽  
EMMA G. MALLARINO ◽  
F. JAVIER PIQUER ◽  
DARRYL L. BARKER ◽  
...  
Keyword(s):  
Vitamin E ◽  
Bile Salt ◽  
Research Note ◽  
Dietary Vitamin ◽  
Turkey Poults ◽  
Vitamin E Status

scholarly journals Meta-analysis of effects of dietary vitamin E and post slaughter storage conditions on changes of redness (a*) of pork

2010 ◽  
Vol 53 (5) ◽  
pp. 564-577 ◽  
Author(s):  
L. Trefan ◽  
L. Bünger ◽  
J. Rooke ◽  
J. Blom-Hansen ◽  
B. Salmi ◽  
...  
Keyword(s):  
Vitamin E ◽  
Storage Time ◽  
Meta Analysis ◽  
Storage Conditions ◽  
Dietary Vitamin ◽  
Longissimus Dorsi ◽  
Tocopherol Concentration ◽  
Colour Changes ◽  
And Storage ◽  
Over Time

Abstract. A meta-analysis was carried out to quantify the effects of dietary vitamin E and storage conditions on colour changes of pork from M. longissimus dorsi. After standardisation procedures, redness of pork (CIE colour specification a*), one of the most important objective colour attributes, was used as an indicator for colour changes in this analysis. The analysis was based on results from five experiments, which met selection criteria. Analysis of changes of other objective colour attributes, lightness (L*) and yellowness (b*) was not possible due to lack of published data. The statistical analysis (using mixed models) found significant effects of tissue α-tocopherol concentration in M. longissimus dorsi, simplified supplemented vitamin E levels as well as storage time and storage light on redness of pork and its changes over time. The relationship between redness and α-tocopherol concentration was found to be linear, and between redness and storage time was non-linear (third degree polynomial) in one model. This model suggested that an increase of 1 μg of α-tocopherol in the muscle led to an expected increase a* value of 0.11. Another model identified significant interactions about 0.28 between α-tocopherol concentration and storage time in late storage periods. A third model found a significant difference of −0.48 between predicted a* values at lower (≤50 IU/kg feed) and higher supplemented vitamin E levels (≥100 IU/kg feed). The models predicted an initial increase for 3 days, a stable period for 5 days and then a decrease for a* values over storage time. The a* values were significantly lower by about 1.4 when samples were exposed to light in the models, the effect of light found to be constant over time. Further studies, carried out with standardized methods, are needed to increase the predictive power of the derived models and to validate the models for other muscles.

Meta-analysis of the effects of dietary vitamin E supplementation on α-tocopherol concentration and lipid oxidation in pork

Meat Science ◽  
2011 ◽  
Vol 87 (4) ◽  
pp. 305-314 ◽  
Author(s):  
L. Trefan ◽  
L. Bünger ◽  
J. Bloom-Hansen ◽  
J.A. Rooke ◽  
B. Salmi ◽  
...  
Keyword(s):  
Vitamin E ◽  
Lipid Oxidation ◽  
Meta Analysis ◽  
Dietary Vitamin ◽  
Tocopherol Concentration ◽  
Vitamin E Supplementation

scholarly journals Effect of vitamin E intake from food and supplement sources on plasma α- and γ-tocopherol concentrations in a healthy Irish adult population

2014 ◽  
Vol 112 (9) ◽  
pp. 1575-1585 ◽  
Author(s):  
Yang Zhao ◽  
Frank J. Monahan ◽  
Breige A. McNulty ◽  
Mike J. Gibney ◽  
Eileen R. Gibney
Keyword(s):  
Vitamin E ◽  
Adult Population ◽  
Plasma Concentrations ◽  
Fats And Oils ◽  
Food Sources ◽  
Dietary Vitamin ◽  
Plasma Vitamin ◽  
Institute Of Medicine ◽  
Nutrition Survey ◽  
Plasma Vitamin E

Vitamin E is believed to play a preventive role in diseases associated with oxidative stress. The aims of the present study were to quantify vitamin E intake levels and plasma concentrations and to assess dietary vitamin E adequacy in Irish adults. Intake data from the National Adult Nutrition Survey were used; plasma samples were obtained from a representative cohort of survey participants. Plasma α- and γ-tocopherol concentrations were measured by HPLC. The main sources of vitamin E in the diet were ‘butter, spreadable fats and oils’ and ‘vegetables and vegetable dishes’. When vitamin E intake from supplements was taken into account, supplements were found to be the main contributor, making a contribution of 29·2 % to vitamin E intake in the total population. Supplement consumers had significantly higher plasma α-tocopherol concentrations and lower plasma γ-tocopherol concentrations when compared with non-consumers. Consumers of ‘vitamin E’ supplements had significantly higher vitamin E intake levels and plasma α-tocopherol concentrations compared with consumers of other types of supplements, such as multivitamin and fish oil. Comparison with the Institute of Medicine Estimated Average Requirement of 12 mg/d indicated that when vitamin E intake from food and supplement sources was taken into account, 100 % of the study participants achieved the recommended intake levels. When vitamin E intake from food sources was taken into account, only 68·4 % of the females were found to achieve the recommended intake levels compared with 99·2 % of the males. The results of the present study show that dietary vitamin E intake has a significant effect on plasma α- and γ-tocopherol concentrations. Furthermore, they show that the consumption of supplements is a major contributor to overall intake and has a significant effect on plasma vitamin E concentrations in the Irish population.

The distribution of dietary vitamin E in the muscles of the porcine carcass

Meat Science ◽  
1997 ◽  
Vol 45 (3) ◽  
pp. 297-305 ◽  
Author(s):  
M.G. O'Sullivan ◽  
J.P. Kerry ◽  
D.J. Buckley ◽  
P.B. Lynch ◽  
P.A. Morrissey
Keyword(s):  
Vitamin E ◽  
Dietary Vitamin

scholarly journals Dietary Vitamin E Levels Affect Outcome of Permanent Focal Cerebral Ischemia in Rats

Stroke ◽  
1998 ◽  
Vol 29 (5) ◽  
pp. 1002-1006 ◽  
Author(s):  
H. B. van der Worp ◽  
P.R. Bär ◽  
L. J. Kappelle ◽  
D. J. de Wildt
Keyword(s):  
Vitamin E ◽  
Cerebral Ischemia ◽  
Focal Cerebral Ischemia ◽  
Dietary Vitamin
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