Lipid peroxidation status as an index to evaluate the influence of dietary fats on vitamin E requirements of young pigs

Abstract

The aims of the present study were to establish a suitable criterion for estimating the vitamin E requirement for young pigs, and to investigate the influence of dietary fats on the requirement of this nutrient. In Expt 1 weaned pigs were given a semi-purified diet supplemented with 0,20, or 100 mg DLa-tocopheryl acetate/kg. Pigs in Expt 2 were fed on diets containing 10 g sunflower oil (SO) stripped of vitamin E/kg in diets 1 and 2,100 g SO/kg in diets 3 and 4, and 100 g tallowkg in diet 5. Diets 2,4 and 5 were supplemented with DL-a-tocopheryl acetate at 20 mg/kg for 0-28 d and 50 mg/kg for 29-56 d of the experiment respectively. Results showed that vitamin E concentrations in plasma and tissues reflected dietary levels of vitamin E. No apparent clinical signs of vitamin'E deficiency were observed, but pigs fed on diets without vitamin E supplementation showed a higher (P < 0.05) lipid peroxidation status as indicated by Sobarbituric acid-reactive substances in erythrocytes, and ethane and pentane levels in exhaled gases than those fed on supplemental diets. This indicated that the former was deficient in vitamin E. Data in Expt 1 suggested that supplementation with 20 mg DL-a-tocopheryl acetate/kg is adequate for young pigs when the diet contains 30 g lard/kg. However, results in Expt 2 showed that this level was inadequate when the diet contains 100 g SO/kg or its equivalent to 70 mg polyunsaturated fatty acids (PUFA)/g. Vitamin E and lipid peroxidation status of pigs were affected by both dietary vitamin E and dietary PUFA. This demonstrates that the requirement for vitamin E in young pigs increases as PUFA levels in the diet increase. The present study shows that lipid peroxidation response of pigs is a suitable index to evaluate vitamin E requirements.

Long-Term Pharmacologic Doses of Vitamin E Only Moderately Affect the Erythrocytes of Patients with Type 1 Diabetes Mellitus

“…In such a situation, increasing membrane vitamin E and improving its resistance to peroxidation, even if only moderately, might serve to decrease the extent of erythrocyte peroxidation occurring in vivo. This possible effect of vitamin E in vivo is supported by the observation that vitamin E-deficient pigs have higher circulating erythrocyte TBARS (57) and that vitamin E supplementation restored MDA to normal concentrations in erythrocytes of T1DM children (58).…”

Einfluß unterschiedlich hoher Vitamin-E-Gaben an Mastschweine auf die Fleisch- und Speckqualität in Abhängigkeit von der Lagerung

“…: 20,27,8), Schweinen (z.B. : 22,32,11,9) und Geflügel (z.B. : 28, 30) hatten die Vitamin-E-Zulagen einen signifikanten Einfluß auf die Vitamin-E-Konzentration in den untersuchten Organ-und Gewebeproben (Tabellen 4 und 5).…”

Vitamin E-Transfer from Feed into Pig Tissues

“…The oxygen inflow during pressing and storage of pressed oil seeds may be one cause of fat oxidation and vitamin E degradation (Dove and Ewan, 1991;Halliwell and Chirico, 1993;Schone et al, 1995;Wang et al, 1996). Other authors found that oxidised lipids may reduce vitamin E absorption (Wang et al, 1996) and may increase the metabolic vitamin E requirements (Galvin et al, 1994;Sallmann and Fuhrmann, 1995) resulting in lower vitamin E concentrations in body samples (Sheehy et al, 1993;Baker, 1997;Baker and Davies, 1997). The mechanism responsible may be due to the role of a-tocopherol in modulating the free-radical induced peroxidation.…”