scholarly journals Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

2010 ◽  
Vol 89 (12) ◽  
pp. 2726-2734 ◽  
Author(s):  
C. Narciso-Gaytán ◽  
D. Shin ◽  
A.R. Sams ◽  
J.T. Keeton ◽  
R.K. Miller ◽  
...  
Keyword(s):  
Vitamin E ◽  
Lipid Oxidation ◽  
Oxidation Stability ◽  
Dietary Lipid ◽  
Chicken Meat ◽  
Lipid Source ◽  
Dietary Lipid Source ◽  
Cooked Chicken Meat

scholarly journals Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat

2010 ◽  
Vol 89 (4) ◽  
pp. 721-728 ◽  
Author(s):  
C. Narciso-Gaytán ◽  
D. Shin ◽  
A.R. Sams ◽  
C.A. Bailey ◽  
R.K. Miller ◽  
...  
Keyword(s):  
Vitamin E ◽  
Lipid Oxidation ◽  
Vegetable Oils ◽  
Oxidation Stability ◽  
Palm Kernel ◽  
Chicken Meat ◽  
Sous Vide ◽  
Vitamin E Supplementation

The influence of dietary lipid source on quality characteristics of raw and processed chicken meat

2009 ◽  
Vol 229 (2) ◽  
pp. 339-348 ◽  
Author(s):  
Maurizio Bianchi ◽  
Federico Ferioli ◽  
Massimiliano Petracci ◽  
Maria Fiorenza Caboni ◽  
Claudio Cavani
Keyword(s):  
Quality Characteristics ◽  
Dietary Lipid ◽  
Chicken Meat ◽  
Lipid Source ◽  
Dietary Lipid Source

scholarly journals Dietary carbohydrate and lipid sources affect differently the oxidative status of European sea bass (Dicentrarchus labrax) juveniles

2015 ◽  
Vol 114 (10) ◽  
pp. 1584-1593 ◽  
Author(s):  
Carolina Castro ◽  
Amalia Peréz-Jiménez ◽  
Filipe Coutinho ◽  
Patricia Díaz-Rosales ◽  
Cláudia Alexandra dos Reis Serra ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
Dietary Lipid ◽  
Oxidative Status ◽  
Fish Diet ◽  
Dietary Carbohydrate ◽  
European Sea Bass ◽  
Lipid Source ◽  
Dietary Lipid Source

AbstractThis study aimed to evaluate the effects of dietary lipid source and carbohydrate content on the oxidative status of European sea bass (Dicentrarchus labrax) juveniles. For that purpose, four diets were formulated with fish oil (FO) and vegetable oils (VO) as the lipid source and with 20 or 0 % gelatinised starch as the carbohydrate source, in a 2×2 factorial design. Liver and intestine antioxidant enzyme activities (catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPX), glutathione reductase (GR), glucose-6-phosphate dehydrogenase (G6PD)), hepatic and intestinal lipid peroxidation (LPO), as well as hepatic oxidative stress index (OSI), were measured in fish fed the experimental diets for 73 d (n9 fish/diet). Carbohydrate-rich diets promoted a decrease in hepatic LPO and OSI, whereas the lipid source induced no changes. Inversely, dietary lipid source, but not dietary carbohydrate concentration, affected LPO in the intestine. Lower intestinal LPO was observed in VO groups. Enzymes responsive to dietary treatments were GR, G6PD and CAT in the liver and GR and GPX in the intestine. Dietary carbohydrate induced GR and G6PD activities and depressed CAT activity in the liver. GPX and GR activities were increased in the intestine of fish fed VO diets. Overall, effects of diet composition on oxidative status were tissue-related: the liver and intestine were strongly responsive to dietary carbohydrates and lipid sources, respectively. Furthermore, different metabolic routes were more active to deal with the oxidative stress in the two organs studied.

Evaluation of cold-pressed flaxseed oil as an alternative dietary lipid source for juvenile sablefish (Anoplopoma fimbria)

2011 ◽  
Vol 44 (2) ◽  
pp. 182-199 ◽  
Author(s):  
Erin N. Friesen ◽  
Shannon K. Balfry ◽  
Brent J. Skura ◽  
Michael G. Ikonomou ◽  
Dave A. Higgs
Keyword(s):  
Flaxseed Oil ◽  
Dietary Lipid ◽  
Anoplopoma Fimbria ◽  
Lipid Source ◽  
Dietary Lipid Source ◽  
Cold Pressed
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