Home About us Contact
|
Home About us Contact | ||
|
|
||
Dietary Vitamin E Supplementation (dietary + vitamin_e_supplementation)
Selected AbstractsLIPID PEROXIDATION IN SARCOPLASMIC RETICULUM AND MUSCLE OF TILAPIA IS INHIBITED BY DIETARY VITAMIN E SUPPLEMENTATIONJOURNAL OF FOOD BIOCHEMISTRY, Issue 2 2004SUE-LAN HUANG Lipid peroxidation was analyzed in muscle and sarcoplasmic reticulum (SR) of hybrid tilapia fed diets containing 0, 100, 200, and 300 IU vitamin E/kg for 8 months. Iron-catalyzed NADH-dependent lipid peroxidation in SR of tilapia fed diet containing no supplemented vitamin E was significantly greater than that of fish fed other diets (P < 0.05). No difference was observed in SR lipid peroxidation between fish fed 200 and 300 IU vitamin E/kg. Thiobarbituric acid reactive substances (TBARS) produced in muscle stored at either 4C or -40C for 7 days and 8 weeks, respectively, increased when storage time increased. When muscle TBARS were plotted against storage time, the lag phases were longer for fish fed high vitamin E (, 200 IU/kg) diets than those from fish fed low vitamin E diets. [source] Effect of dietary supplementation with vitamin E on characteristics of vacuum-packed lambJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2007Jesús de la Fuente Abstract The effect of dietary vitamin E supplementation on lamb during vacuum-packed storage was studied. Thirty-six weaned male Manchego breed lambs were offered four dietary treatments (20, 270, 520 and 1020 mg vitamin E kg,1 feed). Lambs were fed the vitamin E-supplemented diet from 13 until 26 kg live weight. Pieces of M. longissimus dorsi were stored under vacuum at 2 ± 1 °C in the dark and meat quality was assessed after 5, 14 and 28 days of storage. Dietary supplementation significantly increased the ,-tocopherol concentration in the muscle (P < 0.001). Initially, lipid oxidation, meat colour and bacterial load were similar in all groups. In meat of non-supplemented lambs the thiobarbituric acid reactive substance value increased throughout storage, whereas in meat of supplemented lambs it did not increase. Meat pigments and discolouration proportion were significantly affected by storage time (P < 0.001). The bacterial load was low initially, but after 28 days of storage it was close to 7 log10 colony-forming units (cfu) cm,2 and Enterobacteriaceae surpassed the limit of acceptability of 2.5 log10 cfu cm,2, making the lamb unsuitable for human consumption. Meat of supplemented lambs displayed less lipid oxidation than that of their non-supplemented counterparts, while meat colour and bacterial load were not affected by supplementation. Copyright © 2007 Society of Chemical Industry [source] Effects of dietary vitamin E supplementation on growth performance, lipid peroxidation and tissue fatty acid composition of black sea bream (Acanthopagrus schlegeli) fed oxidized fish oilAQUACULTURE NUTRITION, Issue 3 2009S. PENG Abstract A 9-week feeding experiment was conducted to evaluate the effects of dietary vitamin E supplementation on growth, lipid peroxidation and fatty acid composition of black sea bream fed oxidized oil. The FL and OL diets contained fresh fish oil and oxidized oil, respectively, without additional vitamin E supplementation. Another four ,-tocopherol levels (150, 250, 450 and 800 mg kg,1 diet) were used within the OL diet, giving a total of six experimental diets. Fish were hand-fed to apparent satiation twice daily. At end of the trial, the weight gain and survival rate of fish were significantly reduced by diets with oxidized oil, whereas hepatosomatic index was remarkably high in fish fed oxidized oil diet. However, vitamin E supplementation to diet significantly improved growth performance and increased vitamin E content in the liver. Although, liver thiobarbituric acid reactive substances and docosahexaenoic acid were significantly increased by dietary oxidized oil, their levels were reduced by dietary vitamin E supplementation. Our results indicate that the fish were performing the best at intermediate concentrations of ,-tocopherol and a dose of >150 mg ,-tocopherol kg,1 diet could reduce lipid peroxidation and improve fish growth performance when oxidized oils exist in diet. [source] | ||||||||||