Preintestinal Disappearance of Vitamin E in Ruminants

Alderson, N. E.; Mitchell, G. E.; Little, C. O.; Warner, Richard E.; Tucker, R. E.

doi:10.1093/jn/101.5.655

Cited by 46 publications

(32 citation statements)

References 8 publications

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“…and 0.37 µg/g in non-supplemented animals, values much lowers than our study. Furthermore, some studies indicate that pre-intestinal vitamin E losses may be as high as 42% in sheep (Alderson et al, 1971) and up to 52% in cattle (Shin and Owens, 1990). There appears to be little evidence that vitamin E is absorbed across the rumen epithelium (Alderson et al, 1971;Hidiroglou and Jenkins, 1974) and rumen microorganisms are implicated as the main cause of vitamin E loss (Chikunya et al, 2004).…”

Section: Tbars Vitamin E and Meat Colormentioning

confidence: 99%

“…Furthermore, some studies indicate that pre-intestinal vitamin E losses may be as high as 42% in sheep (Alderson et al, 1971) and up to 52% in cattle (Shin and Owens, 1990). There appears to be little evidence that vitamin E is absorbed across the rumen epithelium (Alderson et al, 1971;Hidiroglou and Jenkins, 1974) and rumen microorganisms are implicated as the main cause of vitamin E loss (Chikunya et al, 2004). There are eight different analogues (α-β-γ and δ-tocopherols and tocotrienols) designated as vitamin E, and α-(most abundant in animal tissues) and γ-(most abundant in plants) tocopherols has been mostly studied (Van Acker et al, 1993;Jiang et al, 2001).…”

Section: Tbars Vitamin E and Meat Colormentioning

confidence: 99%

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Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Neto

Chizzotti

Ramos

et al. 2015

Animal

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The objective of this study was to evaluate the fatty acid profile and qualitative characteristics of meat from feedlot young bulls fed ground soybean or ground cottonseed, with or without supplementation of vitamin E. A total of 40 Red Norte young bulls, with an initial average age of 20 months, and an initial average BW of 339 ± 15 kg, were allotted in a completely randomized design using a 2 × 2 factorial arrangement, with two oilseeds, and daily supplementation or not of 2500 IU of vitamin E. The experimental period was for 84 days, which was preceded by an adaptation period of 28 days. The treatments were ground soybean (SB), ground soybean plus vitamin E (SBE), ground cottonseed (CS) and ground cottonseed plus vitamin E (CSE). The percentage of cottonseed and soybean in the diets (dry matter basis) was 24% and 20%, respectively. Diets were isonitrogenous (13% CP) and presented similar amount of ether extract (6.5%). The animals were slaughtered at average live weight of 464 ± 15 kg, and samples were taken from the longissimus dorsi muscle for the measurement of fatty acid concentration and the evaluation of lipid oxidation and color of the beef. Before fatty acid extraction, muscle tissue and subcutaneous fat of the longissimus dorsi were separated to analyze fatty acid profile in both tissues. Supplementation of vitamin E did not affect fatty acid concentration, lipid oxidation and color (P > 0.05). Subcutaneous fat from animals fed CS diet had greater C12:0, C16:0 and C18:0 contents (P < 0.03). In addition, CS diets reduced the C18:1 and C18:2 cis-9, trans-11 contents in subcutaneous fat (P < 0.05). The muscle from animals fed CS tended to higher C16:0 and C18:0 contents (P < 0.11), and decreased C18:1, C18:2 cis-9, trans-11 and C18:3 contents (P < 0.05) compared with SB. The Δ 9 -desaturase index was greater in muscle from animals fed SB (P < 0.01). At 42 days of age, meat from cattle fed SB had a greater lipid oxidation rate (P < 0.05). Meat from animals fed SB diets had less lightness and redness indices than meat from animals fed CS diets after 14 days of age. In conclusion, the addition of ground cottonseed in the finishing diets did increase the saturated fatty acid content of the longissimus dorsi. However, animals fed cottonseed exhibited greater lightness and redness of beef. In this study, the addition of vitamin E did not affect qualitative characteristics of meat.

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Section: Tbars Vitamin E and Meat Colormentioning

confidence: 99%

Section: Tbars Vitamin E and Meat Colormentioning

confidence: 99%

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Neto

Chizzotti

Ramos

et al. 2015

Animal

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“…The body fat of browsing ruminants contains a higher percentage of polyunsaturated fatty acids than the body fat of grazing ruminants (Schubert 1969;Stoffel et al 1994;Meyer et al 1998) -which means that in browsers, a higher proportion of unsaturated fatty acids escapes ruminal hydrogenation. c. Tocopherol (vitamin E) is degraded by rumen microorganisms (Alderson et al 1971). When kept on the same diet, grazing ruminants have lower plasma vitamin E levels than browsing ruminants (Dierenfeld 1989), which means that in browsers, a higher proportion of tocopherol escapes ruminal degradation.…”

Section: Introductionmentioning

confidence: 99%

Differences in selective reticulo-ruminal particle retention as a key factor in ruminant diversification

Clauss

Lechner‐Doll

2001

Oecologia

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The measurement of passage rate is important for the concept of ruminant diversification. While supporters of Hofmann's 1989 feeding type classification claim that browsing ruminants have faster passage rates than grazing ruminants, other researchers consider the passage rate to depend on body size alone. To date, no convincing comparison of ruminant passage rates has been put forward. For comparative purposes, we suggest the use of the "selectivity factor", which is an expression of how much longer particles of a defined size (<2 mm) are retained in the ruminant digestive tract than fluids. From the limited data available, it seems that grazing ruminants display selectivity factors between 1.56 and 3.80, whereas browsers have a much narrower range of 1.14-1.80. This suggests that browsers are not able to selectively retain particles as long as grazers. Intake of browsers, on the other hand, may not be limited by physical fill of the forestomach to the same degree as in grazers. This result can explain several observations on the digestive physiology of browsers, some of which have been linked to a rumen bypass mechanism. We propose that the ability for selective particle retention is a key factor for understanding the physiological consequences of ruminant diversification.

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“…Ruminal destruction of tocols can be extensive depending on the nature of the diet (Alderson et al 1971) and the source of tocopherol (Shin and Owens 1990). Post-ruminal absorption is also influenced by the source of the vitamin (Shin and Owens 1990 (Dunkley 1967). Although the reasons are unknown, Dunkley (1967) attributed the age effect to higher copper levels in milk from younger cows.…”

Section: Methodsmentioning

confidence: 99%

Injectable α-tocopherol for control of oxidized flavour in milk from dairy cows

Charmley¹,

Nicholson²

1993

Can. J. Anim. Sci.

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Prior to the trial, cows with milk susceptible to oxidation were younger (P : 0.04), were at an earlier stage of lactation (P = 0.03) and tended to give more milk (P : 0.08). AII cows were given an oral supplmement of 3000 IU dl-a-tocopheryl acetate per day and half were injected with 3000 IU atocopheroi. Injection reduced the intensity ofoxidized flavour (week 1, P < 0.01; week 2, P : 0.09) and elevated the levels of a-tocopherol in milk for up to 2 wk after injection (P < 0.01). a-Tocopherol injected intramuscularly can increase a-tocopherol levels in milk within 3 d and control milk oxidation.Subsequent oral supplementation can prolong these benefits. Dans le plasma, on notait une r6ponse quadratique (P : 0,02) des concentrations maximales d'a-tocophdrol ir la dose d'injection, alors que dans le lait la r6ponse 6tait lin6aire (P < 0,01). La concentration de matibre grasse laitidre augmentait avec la dose d'injection d'a-tocoph6rol (P < 0,01).Approximativement5% du tocophdrol inject6 6tait excr6t6 dans le lait au bout de 7 jours. Dans 1'exp6-rience 2, quatre exploitations laitidres connaissant un problbme de saveur d'oxydation spontan6e dans le lait ont 6t6 utilis6es pour tester I'efhcacit6 de I'a-tocoph6rol en injection pour la pr6vention de cette alt6ration. Avant le traitement, les vaches produisant un lait sensible )r I'oxydation 6taient plus jeunes (P : 0,04), 6taient ir un stade de lactation plus pr6coce (P : 0,03) et produisaient g6n6ralement plus de lait (P = 0,08) que les autres. Toutes les vaches recevaient par voie orale un compl6ment de 3000 U.I. d'ac6tate de dl-a-tocoph6rol parjour et la moiti6 recevaient en plus 3000 U.I. d'a-tocoph6rol par injection.Le traitement par injection a abaiss6 I'intensit6 du go0t d'oxyd6 (semaine l, P < 001; semaine 2, P = 099) et relev6 les teneurs du lait en a-tocoph6rol jusqu'ir deux semaines aprbs I'injection (P < 0,01).

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Preintestinal Disappearance of Vitamin E in Ruminants

Cited by 46 publications

References 8 publications

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Differences in selective reticulo-ruminal particle retention as a key factor in ruminant diversification

Injectable α-tocopherol for control of oxidized flavour in milk from dairy cows

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