scholarly journals A Comparison of Natural (D-α-tocopherol) and Synthetic (DL-α-tocopherol Acetate) Vitamin E Supplementation on the Growth Performance, Meat Quality and Oxidative Status of Broilers

2016 ◽  
Vol 29 (5) ◽  
pp. 681-688 ◽  
Author(s):  
K. Cheng ◽  
Y. Niu ◽  
X. C. Zheng ◽  
H. Zhang ◽  
Y. P. Chen ◽  
...  
Keyword(s):  
Vitamin E ◽  
Growth Performance ◽  
Meat Quality ◽  
Oxidative Status ◽  
Tocopherol Acetate ◽  
Vitamin E Supplementation

Effect of vitamin E supplementation on growth performance and chicken meat quality

2016 ◽  
Author(s):  
Żaneta Zdanowska-Sąsiadek* ◽  
Monika Michalczuk ◽  
K. Damaziak ◽  
J. Niemiec ◽  
Ewa Poławska ◽  
...  
Keyword(s):  
Vitamin E ◽  
Growth Performance ◽  
Meat Quality ◽  
Chicken Meat ◽  
Vitamin E Supplementation

scholarly journals 282 Impact of dietary peroxidized lipids and antioxidant supplementation in feed on growth performance and oxidative status of newly weaned piglets

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 117-118
Author(s):  
Ysenia Victoria Silva-Guillen ◽  
Gabriela Martinez ◽  
Consuelo Arellano ◽  
R Dean Boyd ◽  
Eric van Heugten
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin E ◽  
Soybean Oil ◽  
Growth Performance ◽  
Serum Vitamin ◽  
Oxidative Status ◽  
Dietary Vitamin ◽  
Weaned Piglets ◽  
Antioxidant Supplementation ◽  
Tocopherol Acetate

Abstract The objective of this study was to evaluate the use of dietary vitamin E (VitE) and polyphenols on growth and oxidative status of weaned piglets fed peroxidized lipids. Pigs (n = 192; 21-d of age; 6.62±1.04 kg BW) were assigned within sex and weight blocks to a 2x3 factorial arrangement using 48 pens (4 pigs/pen; 8 replications/treatment). Factors consisted of lipid peroxidation (6% human-grade soybean oil or 6% peroxidized soybean oil), and antioxidant supplementation (control diet containing 25 IU/kg dl-α-tocopherol-acetate; control with 200 IU/kg additional dl-α-tocopherol-acetate; or control with 400 mg/kg polyphenols). Peroxidation was accomplished by heating control oil at 80°C with constant air flow at 50 L/min for 12 d (initial peroxide, anisidine value, hexanal, and 2,4-decadienal concentrations were 4.1 vs. 141.6 meq/kg, 1.7 vs. 106, < 5 vs. 99 mg/kg, and 8 vs. 720 mg/kg for control and peroxidized oil, respectively). Diets were fed in 2 phases (14 and 21 days). Overall, peroxidized lipids decreased (P < 0.001) BW (23.16 vs. 18.74 kg), ADG (473 vs. 346 g/day), ADFI (658 vs. 535 g/day) and G:F (719 vs. 647 g/kg). Lipid peroxidation decreased serum vitamin E (P < 0.001) and this decrease was larger on d35 (1.82 vs. 0.81 mg/kg) than d14 (1.95 vs. 1.38 mg/kg). Supplemental VitE, but not polyphenols, increased (P < 0.002) serum vitamin E by 84 and 22%, for control and peroxidized diets, respectively (interaction, P = 0.001). Serum malondialdehyde decreased (P < 0.001) with peroxidation on d14, but not d35 and protein carbonyl increased (P < 0.001) with peroxidation on d35, but not d14. Serum 8-hydroxydeoxyguanosine was not affected (P > 0.05). Total antioxidant capacity decreased with peroxidation (P < 0.001) and increased with VitE (P = 0.065) and polyphenols (P = 0.046) in the control oil diet only. Peroxidized lipids reduced growth performance, which could not be corrected with supplemental vitamin E or polyphenols in the diet.

Supranutritional vitamin E supplementation of grass-finished and concentrate-finished Hereford-cross steers and its effect on meat quality

1997 ◽  
Vol 1997 ◽  
pp. 47-47
Author(s):  
L. Vega ◽  
M. Enser ◽  
G.R. Nute ◽  
R.I. Richardson ◽  
R.C. Ball ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin ◽  
Beef Quality ◽  
Quality And Shelf Life ◽  
Vitamin E Supplementation

Previous research has demonstrated that dietary supplementation with high levels of die antioxidant vitamin E is effective in improving beef quality and shelf-life (Arnold et al., 1993). However, these animals did not have access to fresh forage which contains high levels of endogenous vitamin E and also higher concentrations of readily-oxidisable n-3 unsaturated fatty acids (Marmer et al, 1984). This study investigated the effectiveness of vitamin E in improving meat quality of grass finished cattle compared with those fed concentrates.

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