The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits

Fiego, Domenico Pietro Lo; Santoro, P.; Macchioni, P.; Mazzoni, Davide; Piattoni, Federica; Tassone, F.; Leonibus, Elvira De

doi:10.1016/j.meatsci.2003.11.004

Cited by 46 publications

(38 citation statements)

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“…Dietary supplementation with TA (100 mg/kg) increased the aT content in rabbit plasma by 2.3-fold, and the content in liver and meat by 3-fold (Table 4), according to previous literature in rabbit (Castellini et al, 1998 andOriani et al, 2001;Lo Fiego et al, 2004) and other animal species (Sheehy et al, 1994;Russell et al, 2004;Bou et al, 2006a). Figure 1 Ratio between long-chain n-6 fatty acids synthesized from linoleic acid and linoleic acid (in black), and ratio between long-chain n-3 fatty acids synthesized from linolenic acid and linolenic acid (in white), in rabbit plasma, liver and meat.…”

Section: Content Of A-tocopherolsupporting

confidence: 77%

“…This reflects the aT storage capacity of liver, according to previous studies (Surai and Sparks, 2000;Lo Fiego et al, 2004;Russell et al, 2004). Furthermore, positive correlations were found among the aT content in plasma, liver and meat (Table 5).…”

supporting

confidence: 75%

“…Fewer studies in the literature deal with rabbit feeding, although recently the number of studies conducted with rabbit has increased (Pla and Cervera, 1997;Bernardini et al, 1999;Castellini et al, 2001;Dalle Zotte, 2002;Dal Bosco et al, 2004;Lo Fiego et al, 2004;Corino et al, 2007;Gigaud and Combes, 2008;Maertens et al, 2008;Zsedely et al, 2008). Most of them are focused on rabbit meat due to its nutritional value, but there is a lack of comprehensive studies dealing, at the same time, with rabbit plasma, meat and other tissues more involved in the animal's metabolism, such as the liver.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Content Of A-tocopherolsupporting

confidence: 77%

supporting

confidence: 75%

Section: Introductionmentioning

confidence: 99%

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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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“…In other study in which dietary vitamin E and/or C were combined (Eichenberger et al, 2004), dietary vitamin C resulted in higher TBARS whereas the combination of these vitamins reduced the TBARS production in longissimus dorsi muscle. In contrast, Lo Fiego et al (2004) found that in rabbits 500 ppm of dietary vitamin C increased lipid stability of longissimus dorsi when the dietary vitamin E data presented as mean and root-mean-square error (RMSE); *α -tocopherol concentration was determined at 28 days from two piglets per pen dose was 40 ppm. However, Castellini et al (2001) reported that high levels of both vitamins could prevent oxidative stress during meat storage.…”

Section: −1mentioning

confidence: 98%

Effects of dietary vitamin E (DL-α-tocopheryl acetate) and vitamin C combination on piglets oxidative status and immune response at weaning

Munoz¹,

López‐Bote²,

Litta³

2017

J. Anim. Feed Sci.

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“…In recent years, different studies have examined the effects of extra dietary supplementation with vitamin E on the deposition of a-tocopherol in tissues, on meat quality characteristics, on oxidative stability and on the shelf life of rabbit meat (Ló pez-Bote et al, 1997;Dal Bosco et al, 2001;Lo Fiego et al, 2004).…”

mentioning

confidence: 99%

Effects of replacing palm oil with maize oil and Curcuma longa supplementation on the performance, carcass characteristics, meat quality and fatty acid profile of the perirenal fat and muscle of growing rabbits

Peiretti

Masoero

Meineri

2011

Animal

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An experiment has been conducted to study the effects of the inclusion of plant oil in rabbit diets. This study was aimed at evaluating the beneficial effects of the inclusion of maize oil (MO), rich in unsaturated fatty acids (UFAs), compared to palm oil (PO) containing saturated fatty acids (SFAs), on the meat fatty acid (FA) profile. As UFAs are susceptible to rancidity, Curcuma longa (CL), which is known for its antioxidant properties, was also added (3 g/kg) to the diet with two plant oils. CL contains curcuminoids, volatile oils, sugars, proteins, resins and polyunsaturated fatty acids (PUFAs). We also evaluated the influence of CL inclusion in the diet on the FA profile of the meat. Furthermore, the possibility of using these oil-enriched diets and the ability to assimilate CL in rabbits was evaluated by analysing the performance, carcass characteristics and meat quality. At the end of the experiment, there were no significant differences between the groups concerning the live weight, live weight gain, feed consumption, feed efficiency, carcass yield or the percentages of edible organs. The hind legs, forelegs, loins and abdominal wall, breast and ribs, skin and limbs and head were not affected by the oil type or by the inclusion of CL. The chemical composition, pH and oxidative status of the Longissimus dorsi muscle of the rabbits fed the experimental diets were not affected by the oil source or by the CL supplementation. Conversely, it has been shown that it is possible to modify the FA profile of rabbit meat and fat by dietary means. The SFA/PUFA ratio significantly decreased from 218% to 216% in the meat and from 225% to 223% in the perirenal fat of the rabbits fed diets containing MO without or with CL supplementation, respectively, compared to same tissues of the rabbits fed diets containing PO without or with CL supplementation, respectively. Similar trends were found for the atherogenic index, which decreased from 220% to 217% in the meat and from 226% to 223% in the perirenal fat, respectively, and the thrombogenic index, which decreased from 219% to 224% in the meat and from 224% to 223% in the perirenal fat, respectively. CL increased the a-Linolenic acid and PUFA n-3 contents and reduced the vaccenic acid content and the n-6/n-3 ratio in the meat of the rabbits fed the PO or MO diets.

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The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits

Cited by 46 publications

References 46 publications

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

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

Effects of dietary vitamin E (DL-α-tocopheryl acetate) and vitamin C combination on piglets oxidative status and immune response at weaning

Effects of replacing palm oil with maize oil and Curcuma longa supplementation on the performance, carcass characteristics, meat quality and fatty acid profile of the perirenal fat and muscle of growing rabbits

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