Dietary peroxidized maize oil affects the growth performance and antioxidant status of nursery pigs

Growth performance, oxidative stress and immune status of newly weaned pigs fed peroxidized lipids with or without supplemental vitamin E or polyphenols

“…The addition of peroxidized oil in the diet for pigs causes oxidative stress [9,10], but the supplementation of dietary vitamin E [42] and polyphenols [43] could ameliorate the negative effects caused by oxidation [9,37]. In the present study, supplementation of vitamin E was not effective in improving pig performance, regardless of the peroxidation status of the soybean oil fed.…”

“…Studies evaluating the impact of peroxidized oils in livestock have shown variable results, including no effects on growth performance of rabbits [6], a reduction in feed intake in sheep [7], pigs, and broilers [8], a reduction in growth of pigs [9][10][11][12][13], broilers [8,14,15], and rats [16], increased morbidity and mortality in pigs [17], reduced oxidative stability of pork [18], no oxidative effects of sheep meat [19], alteration of the nutritional quality of chicken and rabbit meat [20], and compromised oxidative status in animals [4,[14][15][16]21] causing degradation of cellular components, including protein, lipids, and DNA [15,21].…”

Impacts of feeding peroxidized oils on growth and oxidative status in swine and poultry

“…Although peroxide value (PV) and TBARS have been widely used to assess lipid peroxidation and oxidative stress , these measures have limited value because of their inherent specificity of measuring only selected peroxidation compounds and the fact that many peroxidation products produced are also decomposed over time . As a result, recent research suggests that additional measures need to be used to assess the potential association and causality of feeding peroxidized lipids on phenotypic responses Hanson et al, 2016), and should focus using 4-hydoxynonenal or a ratio of specific aldehydes for more accurate assessment of lipid peroxidation in vegetable oils used to fry foods . Consequently, we chose to use several peroxidation indicators and predictor measures to analyze the lipids used in this study beyond PV and TBARS, even though the amount of thermal processing of these lipids was well below that of that used in fried foods.…”

“…An imbalance between free radical production and antioxidant capacity is the basis for characterizing oxidative stress (Lykkesfeld and Svendsen, 2007;Ho et al, 2013;. Because both FA profile (Mani et al, 2013; and the extent of lipid peroxidation Hanson et al, 2016) may affect free radical production and antioxidant status, we chose to measure serum and urinary TBARS and urinary IsoP, the 2 most common measures reported for assessing lipidinduced oxidative stress . No differences were noted among lipid sources for serum TBARS, but there was a numerical trend for pigs fed the unrefined lipid sources (DCO-1, DCO-2, and CWG; average of 1,882 μM) to have a greater urinary TBARS excretion than pigs fed PO or SO (average of 1,414 μM; P < 0.10).…”

“…Furthermore, lipid source may affect oxidative stress in an animal because of its FA profile (Mani et al, 2013; or degree of peroxidation Hanson et al, 2016), creating a potential imbalance between free radical production and antioxidant capacity (Lykkesfeld and Svendsen, 2007;Ho et al, 2013;. Serum endotoxin concentration (Mani et al, 2013) and urinary lactulose to mannitol ratio have been used to measure changes in intestinal integrity, while common measures of lipid-induced oxidative stress include thiobarbituric acid reactive substances (TBARS) and isoprostanes (IsoP) concentrations .…”