Dietary Oils with Added Tocopherols: Effects on Egg or Tissue Tocopherols, Fatty Acids, and Oxidative Stability

Cherian, G.; Wolfe, F. H.; Sim, J. S.

doi:10.3382/ps.0750423

Cited by 194 publications

(148 citation statements)

References 42 publications

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“…The circulating amounts of AA in serum samples in all treatment groups were lower than other predominant n-6 FAs (LA). The presented results are in agreement with results reported by Cherian et al (1996) and Kahraman et al (2004). Ló pezFerrer et al (1999) reported that precursors of the n-3 and n-6 families linolenic acid (LNA and LA, respectively) were increased by diets containing FO, whereas AA decreased significantly.…”

Section: Growth Performancesupporting

confidence: 94%

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Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design

Aghaei

Safamehr

Mehmannavaz

et al. 2012

Animal

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Administration of fish oil (FO) in broiler diets can elevate a-linolenic acid (ALA), eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) levels, which are protective against cardiovascular disease. However, optimization based solely on n-3 polyunsaturated fatty acid (n-3 PUFA) enrichment in chicken meat could lead to lower meat quality, unless the withdrawal period (plan) is applied for 1 week. The present study investigated whether the incorporation of FO in the diet for 32 days followed by its withdrawal for 1 week affected blood lipid profiles, lipoprotein particles, performance and meat flavor in male broiler chickens. Two hundred and forty birds (1-day-old, Ross 308) were assigned to 1 of 4 dietary groups: 0%, 1%, 2% or 3% FO with four replicates. Broilers were fed for 49 days according to a 4-phase feeding program. The experimental phase comprised day 11 to 42, and FO was removed on day 42. Blood samples were collected during the pre-and post-withdrawal period after the recordings before slaughter. The FO groups demonstrated decreased low-density lipoprotein (LDL) and increased high-density lipoprotein levels on day 42 (P , 0.01); however, these values were not significant after design withdrawal. Diet supplementation with FO elevated the blood levels of palmitic acid (C16:0) and n-3 PUFAs, especially long-chain (LC) PUFAs (EPA, C20:5n-3 and DHA, C22:6n-3), and caused a decline in the level of arachidonic acid (AA, C20:4n-6; P , 0.05). Application of a one-week withdrawal period resulted in a decrease in (P , 0.05) linoleic acid (C18:2n-6) and an increase in the level of AA, unlike their amounts on day 42. Although blood and tissue LC n-3 PUFA levels on day 49 were significantly higher in the FO groups compared with the control, they demonstrated a substantial decrease on day 49 compared with day 42. The best results, mainly the lowest n-6/n-3 fatty acids (FAs) and feed conversion ratio (FCRs), were observed for 3% FO (group T4), even after institution of the withdrawal design. Degradation of total n-3 FAs deposited in tissues occurred after instituting the withdrawal plan diet, but deposited levels of EPA and DHA in tissues could ensure omega-3 enrichment of broiler meat in groups 3 and 4. On the basis of the dissatisfaction of the panelists toward group 4 meats (scored as near to acceptable) and their satisfaction with cooked samples of T3 (scored as good), group 3 meats were selected as good-quality n-3-enriched broiler meat.

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Section: Growth Performancesupporting

confidence: 94%

“…This hypothesis was confirmed in the current study by the decrease in the proportion of oleic acid in blood samples in response to diets containing higher FO levels. Cherian et al (1996) found similar results in broilers fed menhaden oil-enriched diets.…”

Section: Growth Performancesupporting

confidence: 65%

Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design

Aghaei

Safamehr

Mehmannavaz

et al. 2012

Animal

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“…A similar effect of increasing doses of LO in feeds was found in meat FA composition ; however, due to the higher biosynthetic activity of liver, the increases in long-chain n-3 PUFA in liver were greater than in meat, as were the decreases in long-chain n-6 FA. In other animal and human studies, concomitant reductions have also been reported in the content of long-chain n-6 PUFA, as a result of increased biosynthesis of n-3 FA in several tissues due to dietary LO (Cherian et al, 1996;Bernardini et al, 1999;Nuernberg et al, 2005;Arterburn et al, 2006).…”

mentioning

confidence: 74%

“…In meat and food products, oxidation might lead to a reduction of the sensory and nutritional quality (Gray et al, 1996). Oxidation can be prevented in foods and biological tissues by the action of antioxidants, for instance increasing the a-tocopherol (aT) content in tissues as a result of a higher aT intake (Cherian et al, 1996;Gray et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat

Tres

Bou

Codony

et al. 2009

Animal

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We supplemented diets with a-tocopheryl acetate (100 mg/kg) and replaced beef tallow (BT) in feeds with increasing doses of n-6-or n-3-rich vegetable fat sources (linseed and sunflower oil), and studied the effects on the fatty acid (FA) composition, the a-tocopherol (aT) content and the oxidative stability of rabbit plasma and liver. These effects were compared with those observed in a previous study in rabbit meat. As in meat, the content of saturated, monounsaturated and trans FA in plasma and liver mainly reflected feed FA profile, except stearic acid in liver, which increased as feeds contained higher doses of vegetable fat, which could be related to an inhibition of the activity of the stearoyl-CoA-desaturase. As linseed oil increased in feeds, the n-6/n-3 FA ratio was decreased in plasma and liver as a result of the incorporation of FA from diets and also, due to the different performance and selectivity of desaturase enzymes. However, an increase in the dose of vegetable fat in feeds led to a significant reduction in the aT content of plasma and liver, which was greater when the fat source was linseed oil. Increasing the dose of vegetable fat in feeds also led to an increase in the susceptibility to oxidation (lipid hydroperoxide (LHP) value) of rabbit plasma, liver and meat and on the thiobarbituric acid (TBA) values of meat. Although the dietary supplementation with a-tocopheryl acetate increased the aT content in plasma and liver, it did not modify significantly their TBA or LHP values. In meat however, both TBA and LHP values were reduced by the dietary supplementation with a-tocopheryl acetate. The plasma aT content reflected the aT content in tissues, and correlated negatively with tissue oxidability. From the studied diets, those containing 1.5% linseed oil plus 1.5% BT and 100 mg of a-tocopheryl acetate/kg most improved the FA composition and the oxidative stability of rabbit tissues.

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“…Cherian et al (1996) had previously suggested that dietary VE could increase the VE content of eggs and oxidative stability of hen tissues. Sahin et al (2002) also found that egg weight and egg quality were positively influenced by dl-a-tocopherol acetate supplementation.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of natural and synthetic vitamin E on production performance, egg quality and vitamin E content of yolk in laying hens

Yan

Kim

2011

Journal of Applied Animal Research

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A total of two hundred 35-week-old (Hy-line brown) layers were randomly assigned to 4 treatments with 10 replications and 5 layers per replicate (1 layer per cage). Dietary treatments were: (1) CON (basal diet); (2) S150, CON ' synthetic vitamin E (VE) 150 IU/kg; (3) N50, CON ' natural VE 50 IU/kg; and (4) N75, CON ' natural VE 75 IU/kg. Dietary VE led to a greater Haugh unit (HU) and VE concentration in yolk (p B0.05) compared with CON group, whereas the egg production, feed intake, egg weight, eggshell strength, yolk height, yolk colour and eggshell thickness were not influenced (p !0.05) throughout the experiment. Blood characteristics were not affected by the administration of VE. Moreover, no difference (p !0.05) was observed on the laying hens' performance and egg quality between the synthetic and natural VE supplementation. In conclusion, dietary VE improved the VE concentration in yolk and the HU compared with the CON group. VE concentration of yolk and most characteristics were consistent in those birds fed Nat E Ac (50 or 75 IU/kg) compared with those fed Syn E Ac treatment (150 IU/kg), indicating the relative bioavailability of natural VE was two or three times greater than synthetic VE in laying hens.

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Dietary Oils with Added Tocopherols: Effects on Egg or Tissue Tocopherols, Fatty Acids, and Oxidative Stability

Cited by 194 publications

References 42 publications

Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design

Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design

Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat

Evaluation of natural and synthetic vitamin E on production performance, egg quality and vitamin E content of yolk in laying hens

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