Efficacy of Dietary and Injected Vitamin E for Poults

Soto-Salanova, M. F.; Sell, J. L.

doi:10.3382/ps.0751393

Cited by 19 publications

(8 citation statements)

References 40 publications

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“…At hatch, poults exhibit 144µg α-tocopherol /g liver and that this declines to just 5µg/g by 14d, although without apparent effect on health of non-stressed poults. Soto-Salanova and Sell (1996) did however show reduced susceptibility of RBCs to haemolysis when either injected with vitamin E or fed moderately high doses of vitamin E.…”

Section: Requirements For Sustaining General Bird Healthmentioning

confidence: 85%

“…Sell et al (1997) suggested that NRC (1994) levels of vitamin E are probably sufficient for growing turkeys that are "free of disease", even though previous studies from this group (Soto-Salanova and Sell, 1996) had shown that α-tocopherol stores in young poults are low and decline precipitously over the first 14d of life. An injection of 25 IU vitamin E or feeding diets with 150 IU vitamin E/kg tempered this decline, although did not eliminate it.…”

Section: Requirements For Sustaining General Bird Healthmentioning

confidence: 96%

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Vitamin requirements: is there basis for re-evaluating dietary specifications?

Leeson

2007

World's Poultry Science Journal

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There has been little work conducted over the last 40 years on estimating vitamin requirements of poultry, and so consequently NRC (1994) values are still often quoted as standards. A review of this information indicates many values are estimates, or extrapolated from comparable species, or as with broiler breeders, simply not given. The current concern related to formulating vitamin levels in poultry diets is the assumption that change in genetic potential of layers and meat birds necessitates re-evaluation, and that parameters for assessing needs are now more complex than simple production metrics as used previously. Unfortunately information on maintenance needs for vitamins is lacking, and while there is now information available on vitamin content of eggs, comprehensive details of the vitamin level in poultry meat products is surprising lacking. With unprecedented egg output of modern layer strains, and ever improving feed efficiency in meat birds, vitamin intake per unit of output is continually declining. For layers the estimate is around a 1% yearly decline in vitamin intake per egg produced, while for meat birds there has been a 0.6-0.8% yearly decline per kg body gain. This reduced intake of vitamins is the basis for improved performance in layers and meat birds fed a higher than normal level of vitamins. However, an even more important basis for reevaluating vitamin needs is change in measurement criteria. Many vitamins and especially the fat soluble vitamins accumulate in eggs and meat in proportion to diet inclusion. Development of vitamin enriched designer poultry products therefore dictates elevated feeding levels of vitamins. Co-incidentally, increased levels of vitamin E in poultry products has led to the realization that increased antioxidant capacity of these tissues enhances shelf life and appearance. Of greatest impact in reevaluating diet vitamin specifications has been the effect of these nutrients on bird health and in particular immune response. For example dietary levels of vitamin E far in excess of NRC (1994) requirements have been shown to positively impact immune response in all ages of bird and also the performance of heat-stressed birds. Expectations of ever increasing performance dictate the need for continual reevaluation in determining vitamin levels within diet formulations as detailed in recent publications on optimum vitamin nutrition of poultry to improve health, welfare, performance and the quality of poultry products.

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Section: Requirements For Sustaining General Bird Healthmentioning

confidence: 85%

Section: Requirements For Sustaining General Bird Healthmentioning

confidence: 96%

Vitamin requirements: is there basis for re-evaluating dietary specifications?

Leeson

2007

World's Poultry Science Journal

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“…One of the factors that prevents this disease is vitamin E. Its presence in the body reduces the amount of peroxides and free radicals (Scott, 1980;Sheffy and Williams, 1980). Supplementing diets with vitamin E above its requirement specified by poultry nutrition standards led to a greater concentration of α-tocopherol in the liver and blood serum in chickens (Soto-Salanova and Sell, 1994Sell, , 1996Młodkowski et al, 2002), in turkeys (Mallorino et al, 1992;Sell et al, 1997) and in laying hens (Cherian et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

The effect of supplemental vitamin E and dietary rape seed oil level on broiler performance, meat and fat quality

Mlodkowski¹,

Świątkiewicz²,

Koreleski³

et al. 2003

J. Anim. Feed Sci.

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The effect of increasing dietary vitamin E levels in diets containing animal fat and rape seed oil on the performance, α-tocopherol content of tissues, meat and fat quality, and health of broiler chickens was investigated. A total of 360 Ross broiler chickens were fed diets with the addition of different levels of vitamin E (5, 20 and 50 mg • kg-1) during the starter (0-17 days of age) and grower (18-42 days of age) periods. Grower diets were supplemented with animal fat with or without 10 or 20% rape seed oil. 10% rape seed oil supplemented to blended fat increased the weight gains of chickens (P≤0.05). With increasing dietary vitamin E supplementation, the level of α-tocopherol in the liver, blood serum and breast muscle increased (P≤0.01). The level of vitamin E and the source of dietary fat affected the oxidative stability of abdominal fat, but not the organoleptic properties of broiler meat. The increasing proportion of rape seed oil in the feed was accompanied by a decreasing proportion of SFA, and an increasing proportion of PUFA, n-3 PUFA and linolenic acid (C 18:3 n-3) in abdominal fat.

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“…Studies have also indicated that the vitamin E status of turkey poults may be inadequate during the Ðrst 3 weeks after hatching (Sell 1996). A variety of approaches aimed at improving the vitamin E status of turkey poults have, in fact, been investigated ; these have included dietary supplementation of the poults with high levels of a-tocopherol (Applegate and Sell 1996), bile salts (Sotosalanova et al 1993), and fat (Sotosalanova and Sell 1995), as well as vitamin E injection (Sotosalanova and Sell 1996) and alterations in provision of n-6 and n-3 polyunsaturated fatty acids (Applegate and Sell 1996). The aim of the present study was to compare the concentrations of a-tocopherol and carotenoids in the maternal feed, the yolk and the tissues of the hatchlings for four avian species, namely the chicken (Gallus gallus domesticus), the turkey (Meleagris gallapavo), the duck (Anas platyrhynchos) and the goose (Anser anser).…”

Section: Introductionmentioning

confidence: 99%

The relationship between the levels of α-tocopherol and carotenoids in the maternal feed, yolk and neonatal tissues: comparison between the chicken, turkey, duck and goose

Surai

Іонов

Kuchmistova

et al. 1998

J. Sci. Food Agric.

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The relationship between the levels of the lipid‐soluble antioxidants, α‐tocopherol and carotenoids, in the parental diet, the yolk and the neonatal tissues was investigated for four avian species of commercial importance. The chicken displayed a much greater efficiency in incorporating α‐tocopherol from the parental diet into the yolk in comparison with the turkey, duck and goose. Thus, in spite of similar concentrations in the respective diets, the resultant concentration of α‐tocopherol in the yolk of the chicken egg was four to five times greater than observed for the other three species. A similar but less dramatic picture was observed for carotenoids: identical dietary provision of carotenoids in the maternal feeds resulted in the chicken eggs displaying between 1·4 and 1·9 times the concentration in the yolk than was observed for the other three species. These differences between the species regarding the levels of α‐tocopherol and carotenoids in the yolk were closely reflected in the subsequent concentrations of these components in the livers of the hatchlings. Thus, the concentrations of α‐tocopherol and carotenoids in the liver of the day‐old chicken were respectively about three and two times greater than in the livers of the other three species. Although the water‐soluble antioxidant, ascorbic acid, is synthesised by the embryo as opposed to provision via the maternal diet and the yolk, the concentration of this component in the brain of the day‐old chicken was approximately 50% greater than in the brains of the other three species. Thus, it is possible that the antioxidant capacity of the developing turkey, duck and goose may be compromised under conditions of commercial production. All four species displayed a rapid depletion of α‐tocopherol and carotenoids from the livers during the first 9 days after hatching. © 1998 SCI.

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Efficacy of Dietary and Injected Vitamin E for Poults

Cited by 19 publications

References 40 publications

Vitamin requirements: is there basis for re-evaluating dietary specifications?

Vitamin requirements: is there basis for re-evaluating dietary specifications?

The effect of supplemental vitamin E and dietary rape seed oil level on broiler performance, meat and fat quality

The relationship between the levels of α-tocopherol and carotenoids in the maternal feed, yolk and neonatal tissues: comparison between the chicken, turkey, duck and goose

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