Diet supplemented with lycopene and selenized yeast change contents of fatty acids in the liver and femoral muscles of rabbits

Czauderna, M.; Białek, Małgorzata; Białek, Agnieszka; Karpińska, Monika

doi:10.1016/j.livsci.2021.104598

Cited by 3 publications

(2 citation statements)

References 44 publications

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“…LC-PUFA is formed from ALA through a series of reactions, such as chain elongation, and desaturation of ALA. According to some authors [ 54 ], dietary fatty acids are competitively metabolized, showing a preference for n-3 PUFA over n-6 PUFA. As indicated by our results, diets containing Cr and SBL increased the concentrations of C22:5 n-3 (DPA), C22:6 n-3 (DHA), and n-3 PUFA in the thigh muscles of chickens compared with the control treatment (T0).…”

Section: Discussionmentioning

confidence: 99%

Effects of Supplementing Sea Buckthorn Leaves (Hippophae rhamnoides L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat

et al. 2022

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Nowadays, the consumer trend towards healthier food choices is unquestionable. Meat products enriched with nutrients, such as polyunsaturated fatty acids and antioxidants, are gaining much more interest among consumers. However, products are susceptible to quality deterioration and a short shelf-life of meat through lipid oxidation due to the lack of antioxidants in the meat. In this regard, the efficacy of dietary sea buckthorn leaves (Hippophaë rhamnoides L.) together with Chromium on the nutritional quality of meat and lipid oxidative stability was investigated. An experiment (28 days long) was carried out on 90 Cobb 500 chickens assigned into three treatments: a control treatment based on corn and soybean meal, without Chromium (T0) and two treatments supplemented either with 0.00002% Chromium (T1) or with 0.00002% Chromium and 2% sea buckthorn leaves (T2). Dietary supplementation of SBL and Cr improved the PUFA/MUFA ratio, DHA concentration and decreased the n-6/n-3 ratio compared to the other treatments. Moreover, the breast and thigh meat belonging to T1 and T2 treatments showed a higher concentration of lutein and zeaxanthin, Fe and Zn and expressed a higher antioxidant capacity compared to those from T0. Furthermore, n-6 and n-3 PUFA deposited preferentially in the thigh meat rather than in the breast meat. The results from the study showed that dietary SBL and Cr significantly improved the fatty acid pattern and the oxidative stability of chicken breast meat, lowering the TBARS level after storage. In conclusion, SBL and Cr are promising dietary bioactive compounds with beneficial effects to obtain nutrient-enriched meat products.

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Section: Discussionmentioning

confidence: 99%

Effects of Supplementing Sea Buckthorn Leaves (Hippophae rhamnoides L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat

et al. 2022

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“…Selenomethionine (SeMet) is the main form of Se in SY. Dietary Se from SY is more easily incorporated in animal tissues than inorganic Se [ 22 ]. Previous studies have shown that SY can effectively increase Se content in milk and blood [ 23 ] and improve the antioxidant capacity [ 14 ] in dairy cows.…”

Section: Introductionmentioning

confidence: 99%

Effects of Dietary Selenium Yeast Supplementation on Lactation Performance, Antioxidant Status, and Immune Responses in Lactating Donkeys

Tong,

Li,

Hui

et al. 2024

Antioxidants

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Donkey milk is a traditional medicinal food with various biological activities. However, its production is very low, and lactating donkeys often experience oxidative stress, leading to a further decline in milk yield. In this study, we supplemented the diets of lactating donkeys with yeast selenium (SY) to investigate its effects on lactation performance, antioxidant status, and immune responses, and we expected to determine the optimum additive level of SY in the diet. For this study, 28 healthy lactating Dezhou donkeys with days in milk (DIM, 39.93 ± 7.02 d), estimated milk yield (EMY, 3.60 ± 0.84 kg/d), and parity (2.82 ± 0.48) were selected and randomly divided into 4 groups of 7 donkeys in each: Group SY-0 (control), Group SY-0.15, Group SY-0.3, and Group SY-0.5, with selenium supplementation of 0, 0.15, 0.3, and 0.5 mg of Se/kg DM (in form of SY) to the basal diet, respectively. The results showed a dose-dependent increase in milk yield, milk component yield, milk protein production efficiency, milk production efficiency, the activities of glutathione peroxidases (GSH-Px), catalase (CAT), and total antioxidant capacity (T-AOC), as well as the content of serum interleukin-10 (IL-10), white blood cells (WBC), lymphocytes (LYM), red blood cells (RBC), hematocrit, plasma selenium, and milk selenium. Conversely, it presented a dose-dependent decrease in the activity of nitric oxide synthase (iNOS) and the contents of malondialdehyde (MDA), reactive oxygen species (ROS), nitric oxide (NO), interleukin-1β (IL-1β), interleukin-6 (IL-6), and interferon-γ (IFN-γ). In conclusion, the results confirmed that dietary supplementation with SY can improve lactation performance, antioxidant status, and immune responses in lactating donkeys, and the recommended dose of SY was 0.3 mg/kg.

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Effects of dietary lycopene supplementation on serum biochemistry, meat quality and oxidative stability of breast muscle in broilers

Wan,

Chang,

Cheng

et al. 2024

J. Anim. Feed Sci.

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Diet supplemented with lycopene and selenized yeast change contents of fatty acids in the liver and femoral muscles of rabbits

Cited by 3 publications

References 44 publications

Effects of Supplementing Sea Buckthorn Leaves (Hippophae rhamnoides L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat

Effects of Supplementing Sea Buckthorn Leaves (Hippophae rhamnoides L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat

Effects of Dietary Selenium Yeast Supplementation on Lactation Performance, Antioxidant Status, and Immune Responses in Lactating Donkeys

Effects of dietary lycopene supplementation on serum biochemistry, meat quality and oxidative stability of breast muscle in broilers

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