Dietary Vitamin E Supplementation Research Articles

Effects of multiple vitamin E levels and two fat sources in diets for swine fed to heavy slaughter weight of 150 kg: II. Tissue fatty acid profile, vitamin E concentrations, immune capacity, and antioxidant capacity of plasma and tissue.

The study objective was to evaluate the effect of two fat sources and graded levels of vitamin E (VE) supplementation on tissue fatty acid profile, VE concentrations, immune capacity, and antioxidant capacity of plasma and tissues of pigs at heavy slaughter weight (150 kg). A total of 48 individually-fed pigs (24 barrows, 24 gilts; 28.44 ± 2.69 kg) were randomly assigned to eight dietary treatments in a 2 × 4 factorial arrangement. The two fat treatments were either 5% tallow (TW) or 5% distiller's corn-oil (DCO). The VE treatments included four levels of α-tocopheryl-acetate (11, 40, 100, and 200 ppm). Compared to pigs fed the DCO diet, pigs fed the TW diet had greater SFA (C14, C16, and C18; P < 0.05) and MUFAs (C14:1, C16:1, C18:1, and C20:1; P < 0.05), lower PUFA (C18:2n-6, C18:3n-3, C20:2, C20:3, and C20:4; P < 0.05) and iodine value in the backfat and belly fat. Increasing dietary VE supplementation level increased α- and total tocopherol concentrations in plasma (linear and quadratic, P < 0.05), liver, and loin muscle (linear, P < 0.06), superoxide dismutase activity (quadratic, P < 0.05), but decreased γ-tocopherol concentrations in liver (linear, P = 0.06), plasma, and loin muscle (quadratic, P < 0.07), and decreased liver glutathione disulfide (GSSG; linear, P = 0.07) and malondialdehyde (MDA) content (quadratic, P < 0.05). There was an interaction between fat sources and dietary VE supplementation level on the concentration of α-tocopherol in the loin muscle (P < 0.05) wherein a greater increase was observed in the TW treatment than the DCO treatment with the increasing dietary VE supplementation level. In conclusion, dietary FA composition in TW and DCO affected the composition of most FA in backfat, belly fat, and liver while increasing VE supplementation level did not significantly alter the FA profile in these tissues. Increasing dietary VE supplementation level increased tocopherol concentrations in plasma, liver and loin muscle, and improved antioxidant capacity while tocopherol concentrations in plasma, liver and loin muscle in the TW treatment increased more than they did in the DCO treatment.

Effects of multiple vitamin E levels and two fat sources in diets for swine fed to heavy slaughter weight of 150 kg: I. Growth performance, lean growth, organ size, carcass characteristics, primal cuts, and pork quality.

The study objective was to evaluate the effect of two fat source and graded levels of vitamin E (VE) supplementation on growth performance, carcass characteristics, and meat quality of pigs at heavy slaughter weight (150 kg). A total of 48 individually-fed pigs (24 barrows, 24 gilts; 28.44 ± 2.69 kg) were blocked by sex and weight and randomly assigned to eight dietary treatments in a 2 × 4 factorial arrangement. Fat treatments were 5% tallow (TW) and distiller's corn-oil (DCO) in the diets. The VE treatments included four levels of α-tocopheryl-acetate (11, 40, 100, and 200 ppm). Growth performance, carcass traits, organ weight, primal cuts, and pork quality were measured. Increasing dietary VE supplementation levels linearly increased overall Average daily gain (ADG) and average daily feed intake (P < 0.05), with an interaction between fat sources and VE supplementation levels on cumulative ADG (P < 0.05) during phases 1 and 3 (28 to 100 kg) and 1 to 4 (28 to125 kg) wherein ADG in the pigs fed the DCO diet, but not the TW diet, increased with increasing dietary VE supplementation level. A similar interaction was observed in 24 h pH and picnic shoulder (P < 0.05). No notable effect of fat source was observed in growth performance. With increasing dietary VE supplementation levels, there were quadratic responses in pork pH at 45 min and 24 h postmortem with the highest value in 40 and 100 ppm of VE levels while TBARS values on day 7 postmortem decreased linearly (P < 0.05). Compared with the TW diet, the DCO diet resulted in greater TBARS values during 7 postmortem (P < 0.05; day 5, P = 0.09). These results demonstrated that increasing dietary VE supplementation level could enhance growth rate and feed intake and reduce lipid peroxidation of pork whereas the diet containing DCO as a fat source could negatively affect pork shelf-life and carcass characteristics and that increasing VE supplementation level had no notable interaction with fat sources for carcass characteristics.

Effects of dietary vitamin E supplementation levels on growth performance, breast muscle meat quality characteristics, and fatty acid composition of geese

This study investigated the effects of dietary supplementation with vitamin E (VE) on the growth performance, breast muscle quality, fatty acid (FA) composition, and muscle fiber characteristics of geese. In the present study, a total of 240 healthy 29-day-old male Jiangnan white geese were randomly divided into six experimental groups, with five replicates in each group and eight geese in each replicate. Group A, the control group, was fed a basal diet; Groups B, C, D, E, and F were fed diets supplemented with 5, 10, 20, 40, and 80mg/kg VE. After feeding for 70 days of age, one gosling from each replicate was randomly selected and slaughtered to assess the breast muscle quality characteristics, lipid oxidation, FA composition, and muscle fiber characteristics. The results showed that dietary VE supplementation did not significantly affect the growth performance, breast muscle quality characteristics, or muscle fiber characteristics of geese (p>0.05). Dietary supplementation with 20, 40, and 80mg/kg VE significantly decreased the malondialdehyde (MDA) content of the breast muscle compared with the control group (P<0.05). Dietary supplementation with 40 and 80mg/kg VE significantly increased the retention of α-tocopherol in pectoral muscle, decreased polyunsaturated fatty acid (PUFA) oxidation, and increased the proportion of n-3 PUFAs (p<0.05). In conclusion, dietary supplementation with 5-80mg/kg VE to the basal diet (VE content of the basal diet: 17.53mg/kg) had no significant effect on the growth performance of geese. However, dietary supplementation with 40-80mg VE increased the retention of α-tocopherol in breast muscle tissue, reduced the oxidation of PUFAs, and increased the content of n-3 PUFAs. Thus, under these experimental conditions, dietary supplementation with 40-80mg/kg VE is recommended, which is beneficial to human health. PRACTICAL APPLICATION: Appropriate supplementation of VE could increase meat quality and the beneficial components in breast muscle of geese. It provides a theoretical basis for future production of high-quality goose meat.

Effects of dietary vitamin E and fat supplementation in growing-finishing swine fed to a heavy slaughter weight of 150 kg: II. Tissue fatty acid profile, vitamin E concentrations, and antioxidant capacity of plasma and tissue.

The study aimed to assess the effects of vitamin E (VE) supplementation and fat source on fatty acid (FA) composition, VE concentrations, and antioxidant capacity in plasma and tissues of pigs fed to a heavy slaughter weight (150 kg). A total of 64 pigs (32 barrows, 32 gilts; 28.41 ± 0.83 kg) were blocked by sex and weight, and randomly assigned to one of eight dietary treatments (n = 8 per treatment) in a 4 × 2 factorial arrangement. Fat sources included corn starch (CS), 5% tallow (TW), 5% distiller’s corn oil (DCO), and 5% coconut oil (CN); VE supplementation levels were 11 and 200 ppm. Five-phase diets were formulated to meet requirement estimates of NRC (2012) and fed to pigs for each period of 25 kg from 25 to 150 kg. Increasing VE supplementation level increased C16:1 (P < 0.05) content but decreased C20:0 (P < 0.05) content in backfat and belly fat, while in liver, it increased C17:0 (P < 0.05) but decreased C18:0 (P < 0.05). Compared to the pigs fed the CS diet, the pigs fed the CN diet had greater (P < 0.05) content of total saturated FA, the pigs fed the DCO diet had greater (P < 0.05) content of total polyunsaturated FA content and iodine value, and the pigs fed the TW diet had greater (P < 0.05) content of total monounsaturated FA in backfat, belly fat, and liver. Plasma VE concentrations increased linearly (P < 0.05) with increasing length of feeding but faster (P < 0.05) in the pigs fed the CN and TW diets compared with the CS and DCO diets within the 200 ppm VE level; the pigs fed the DCO diet had the highest plasma VE concentrations (P < 0.05) from Phase 2 to Phase 5 within the 11 ppm VE level. The VE concentrations in liver and loin muscle (P < 0.05) increased with increasing dietary VE level from 11 to 200 ppm, but it was not affected by dietary fat source. There was no effect of VE supplementation and fat source on antioxidant capacity in plasma and liver except that pigs fed the DCO diet had greater liver SOD activity (P < 0.05) than the pigs fed the CN diet. In conclusion, dietary VE supplementation did not affect FA profile in backfat, belly fat, and liver consistently, while dietary FA composition with different fat sources affected much of the FA profile in backfat, belly fat, and liver. The higher level of VE supplementation increased liver and muscle VE concentrations and dietary fat sources affected plasma VE concentrations differently (P < 0.05), wherein the TW and CN diets increased the VE absorption greater than the DCO diet.

Effects of dietary vitamin E and fat supplementation in growing-finishing swine fed to a heavy slaughter weight of 150 kg: I. Growth performance, lean growth, organ size, carcass characteristics, primal cuts, and pork quality.

The study aimed to assess the effect of vitamin E (VE) supplementation and fat source on growth performance, lean growth, organ size, carcass characteristics, and pork quality of pigs at a heavy slaughter weight of 150kg. A total of 64 pigs (32 barrows and 32 gilts; 28.41±0.83kg) were blocked by sex and body weight, and randomly assigned to one of eight dietary treatments (n = 8 per treatment) in a 4×2 factorial arrangement with main effects of fat source (corn starch [CS; no fat added], 5% tallow [TW], 5% distiller's corn oil [DCO], and 5% coconut oil [CN]) and VE supplementation level (11 and 200ppm). Five-phase diets were formulated to meet requirement estimates of NRC and fed to pigs with each period of 25kg from 25 to 150kg. Increasing dietary VE supplementation from 11 to 200ppm tended to increase average daily gain (ADG) in phase 5 (P = 0.08), and gain to feed ratio (G/F) in phase 4 (P = 0.06) and phase 5 (P = 0.06) resulting in increased G/F in the overall period (P = 0.10). Compared with the pigs fed the CS diet in the overall period, the pigs fed DCO diets had greater ADG (P < 0.05), the pigs fed the TW and CN diets had lower average daily feed intake (P < 0.05), and the pigs fed the fat-added diets had greater G/F (P < 0.05). Belly firmness was greatest in the pigs fed the CN diet and lowest in those fed the DCO diet (P < 0.05). Increasing dietary VE level from 11 to 200ppm increased absolute and relative liver weight, absolute ham yield (P < 0.05), and tended to increase the relative yield of picnic shoulder (P = 0.07) and ham (P = 0.06) and the pigs fed the corn oil diet tended to have greater belly yield (P = 0.08) than the other fat treatments. Increasing dietary VE level increased 45-min pH and ΔpH at slaughter but decreased a* value, chroma (P < 0.10), and belly depth (P < 0.05). However, no effects of VE supplementation and fat source were observed on the other carcass traits and meat quality measurements. In conclusion, increasing dietary VE level from 11 to 200ppm slightly increased growth rate and feed efficiency in the late finishing periods, and the addition of fat increased feed efficiency and backfat thickness, decreased lean content, and altered belly firmness. While there were some effects of VE supplementation and fat source observed on organ weight, primal cuts, carcass traits, and meat quality, there was no strong evidence that VE supplementation and fat source materially affected these measurements except for belly firmness.

Effect of Dietary Vitamin E on Growth Performance, Immunity and Antioxidant Capacity in Male Jiangnan White Goslings from 1 to 28 d of Age

This experiment aimed to investigate effects of the different dietary levels of vitamin E (VE) on the growth performance, immunity and antioxidant capacity of goslings. A total of 240 1-day-old, male Jiangnan white goslings were selected and randomly divided into 6 groups. Each treatment included five replicates. The basal diet was supplemented with 6 concentrations of VE (0, 12, 24, 36, 48 and 60 mg DL-α-tocopherol acetate/kg). The results were as follows: (1) The α-tocopherol content in the serum and liver of goslings increased linearly as supplemental VE increased in diet (p &lt; 0.05). (2) The body weight (BW) and average daily gain (ADG) increased quadratically with increasing dietary VE supplementation (p &lt; 0.05). Dietary VE supplementation could significantly reduce the feed/gain ratio (F/G) (p &lt; 0.05). (3) Dietary supplementation with VE could significantly improve the contents of immunoglobulin A (IgA) and immunoglobulin G (IgG) in the serum of the goslings (p &lt; 0.05). The content of interferon-γ (IFN-γ) in the serum was significantly reduced with VE supplementation (p &lt; 0.05). (4) Dietary supplementation with VE could significantly improve serum and liver catalase (CAT), superoxide dismutase (SOD) activities and liver total antioxidant capacity (T-AOC) (p &lt; 0.05); Serum and liver MDA contents were significantly reduced with VE supplementation (p &lt; 0.05). In summary, dietary supplementation with VE could improve growth performance, immunity and antioxidant capacity. Based on broken-line regression analysis, the dietary VE supplementation level for ADG was 12.51 mg/kg, but higher supplementation level should be considered to improve immunity and antioxidant capacity.

Effects of dietary supplementation of vitamin-E and commercial probiotics on the innate immunity of Labeo rohita against Aeromonas hydrophila infection

Immunomodulation is one of the useful tools to prevent diseases in aquaculture. In this study, the immunomodulatory effects of vitamin-E (100 mg/kg feed) and commercial probiotic consortia, Rhodomax™ (5 g/kg feed) on the innate immunity of Labeo rohita and their protective effect against Aeromonas hydrophila infection were evaluated and compared. Three groups of fish at 30 numbers/tank were fed with vitamin-E, probiotic and control diets at 3% body weight for 30 days, in triplicate. Following this, the fish of all groups were injected intramuscularly with A. hydrophila N10P at 2.40 × 107 cells/fish. The growth indices like specific growth rate (SGR) and feed conversion ratio (FCR) during the feeding and the non-specific immune responses during the feeding and post-challenge regimen were recorded. The dietary supplementation of vitamin-E and/or commercial probiotics caused significant improvements in the innate immunity of L. rohita compared to control. Nevertheless, the vitamin-E diet offered markedly better results in terms of SGR, FCR, ceruloplasmin, antiprotease, myeloperoxidase and phagocytic activities of L. rohita during the feeding and post-challenge regimen. While the respiratory oxidative burst activity was enhanced in probiotic diet-fed L. rohita only during the feeding regimen. All the immune parameters reached normalcy on day 15 post-injection with A. hydrophila. These findings revealed that supplementation vitamin-E at 100 mg/kg feed may improve the growth indices, prime the non-specific immune responses of L. rohita against A. hydrophila infection and enhance the overall health status than the tested commercial probiotics.

Effects of Maternal and Progeny Dietary Vitamin E on Growth Performance and Antioxidant Status of Progeny Chicks before and after Egg Storage.

Simple SummaryProlonged egg storage duration has been indicated to decrease the quality of hatchlings and the growth performance of offspring. Maternal nutrition plays a vital role in growth of chicks post-hatch. However, no work has been performed to evaluate whether or not maternal nutrition could improve the growth performance of offspring hatched from stored eggs. Here, we aimed to investigate the effects of maternal and progeny dietary vitamin E supplementation on the growth performance and antioxidant status of offspring before and after egg storage. Our results showed that maternal dietary vitamin E (VE) supplementation of 200 or 400 mg/kg could improve the growth performance and antioxidant status of offspring hatched from stored eggs, but not for that of offspring hatched from unstored eggs. These findings suggested that maternal dietary vitamin E was beneficial to improve the quality of long-term storage eggs.Two trials were conducted to investigate the effects of maternal and progeny dietary vitamin E (VE) supplementation on the growth performance and antioxidant status of offspring before and after egg storage. A total of 576 75-week-old Ross 308 breeder hens were assigned to three dietary VE treatments (100, 200, and 400 mg/kg) with 6 replicates of 32 hens for 12 weeks. Two trials were conducted with offspring hatched from eggs laid at weeks 9 and 12 of breeder feeding trial, respectively. Trial 1 was conducted by a 3 × 2 factorial arrangement of treatments with three levels of maternal dietary VE (100, 200, and 400 mg/kg) and two levels of progeny dietary VE (0 and 35 mg/kg). Trial 2 was conducted with three maternal dietary VE treatment (100, 200, and 400 mg/kg), and chicks were hatched from eggs stored for 14 d and received the same progeny diet with no addition of VE. Results showed that in trial 1, maternal (100, 200, and 400 mg/kg) and progeny (0 and 35 mg/kg) dietary VE supplementation did not affect the growth performance of offspring hatched from unstored eggs (p > 0.05). In trial 2, in the case of long-term egg storage, maternal dietary VE supplementation of 200 and 400 mg/kg increased the body weight (BW) of 21- and 42-d-old offspring and the body weight gain (BWG) of offspring from 1 to 21 d (p < 0.05), and decreased the feed conversion ratio (FCR) of offspring from 1 to 21 d (p < 0.05) compared to 100 mg/kg VE. As the maternal dietary VE levels increased, the liver and serum antioxidant status of offspring enhanced (p < 0.05). In conclusion, maternal dietary VE supplementation of 200 or 400 mg/kg could improve the growth performance and anti-oxidant status of offspring hatched from stored eggs, but not for that of offspring hatched from unstored eggs. The suitable VE level for the broiler breeder diet was 400 mg/kg in the case of long-term egg storage.

Vitamin E improves antioxidant status but not lipid metabolism in laying hens fed a aged corn-containing diet.

ObjectiveThe objective of this study was to determine whether a dietary vitamin E (VE) supplement could alleviate any detrimental effects of aged corn on lipid metabolism and antioxidant status in laying hens.MethodsThe experiment consisted of a 2×3 factorial design with two corn types (normal corn and aged corn (stored for 4 yr) and three concentrations of VE (0, 20, and 100 IU/kg). A total of 216 Lohmann laying hens (50 wk of age) were randomly allocated into six treatment diets for 12 wk. Each treatment had 6 replicates of 6 hens per replicate.ResultsThe results show that aged corn significantly decreased the content of low-density lipoprotein cholesterol (p<0.05), and reduced chemokine-like receptor 1 (CMKLR1) mRNA expression (p<0.05) in the liver compared to controls. Diet with VE did not alter the content of crude fat and cholesterol (p>0.05), or acetyl-CoA carboxylase, lipoprotein lipase, fatty acid synthase or CMKLR1 mRNA expression (p>0.05) in the liver among treatment groups. Aged corn significantly increased the content of malondialdehyde (MDA) (p<0.05) and decreased superoxide dismutase (SOD) activity (p<0.05) in the liver. The VE increased the content of MDA (p<0.05) but decreased glutathione peroxidase (GSH-Px) activity in serum (p<0.01) and in the ovaries (p<0.05). Adding VE at 20 and 100 IU/kg significantly increased GSH-Px activity (p<0.05) in liver and in serum (p<0.01), 100 IU/kg VE significantly increased SOD activity (p<0.05) in serum. Aged corn had no significant effects on GSH-Px mRNA or SOD mRNA expression (p<0.01) in the liver and ovaries. Addition of 100 IU/kg VE could significantly increase SOD mRNA expression (p<0.01) in the liver and ovary.ConclusionAged corn affected lipid metabolism and decreased the antioxidant function of laying hens. Dietary VE supplementation was unable to counteract the negative effects of aged corn on lipid metabolism. However, addition of 100 IU/kg VE prevented aged corn-induced lipid peroxidation in the organs of laying hens.

PSV-22 Effects of different fat sources and vitamin E levels/isoforms on growth performance, antioxidant status, and fatty acid profile in the liver of pigs grown to 150 kg

Abstract The study objective was to assess the contribution of fat source and vitamin E (VE) supplementation on growth performance, antioxidant status, and fatty acid profile in the liver of pigs at heavy slaughter weight (148.09 ±1.64 kg). A total of 72 individually-fed pigs (36 barrows, 36 gilts; 28.55 ±1.16 kg) were randomly assigned to 12 dietary treatments in a 2 × 6 factorial arrangement. Fat treatments were tallow and corn-oil. The VE treatments included four levels of α-tocopheryl-acetate (ATA; 11, 40, 100, and 200 ppm) and two levels of mixed tocopherols (primarily γ-tocopherol; 40 and 100 ppm). Liver samples were collected at slaughter. Data analysis were performed by ANOVA using GLM in SAS. No effect of dietary fat sources, isoforms of VE, and levels of γ-tocopherol were detected on growth performance or liver antioxidant status (GSH, GSSG, SOD, and MDA). Increasing dietary ATA linearly increased overall ADG (0.98, 1.02, 1.02, and 1.08 kg/day; P = 0.02) from 28 to 150 kg; overall ADG of pigs fed γ-tocopherol-diets was 1.07 and 1.04 kg/day, respectively. An interaction between fat sources and ATA was observed on cumulative ADG during Phase1-3 (28-100 kg; P = 0.04) and Phase1-4 (28-125 kg; P = 0.03) wherein pigs fed corn-oil-diet, but not tallow-diet, had increased ADG with increased dietary ATA. Increasing dietary ATA quadratically increased SOD activity (P &lt; 0.05; highest at 100 ppm), and quadratically decreased MDA content (P &lt; 0.05; lowest at 40 ppm) in the liver. Liver fatty acid profile was affected by fat source (P &lt; 0.05) but not VE treatment, pigs fed corn-oil-diets had less SFA (34.23 vs. 35.45%; P = 0.02) and MUFA (11.98 vs. 18.38%; P &lt; 0.0001), but more PUFA (49.14 vs. 40.78%; P &lt; 0.0001) than pigs fed tallow-diets in the liver. Beneficial effects of dietary VE supplementation were observed on growth performance and antioxidant status of pigs under conditions of this study.

Effects of dietary vitamin E supplementation on growth performance, fatty acid composition, lipid peroxidation and peroxisome proliferator-activated receptors (PPAR) expressions in juvenile blunt snout bream Megalobrama amblycephala.

A 9-week feeding experiment was conducted to evaluate the effects of dietary vitamin E (VE) supplementation on growth performance, liver fatty acid composition, lipid peroxidation and peroxisome proliferator-activated receptors (PPAR) genes expressions in blunt snout bream juveniles. Fish (average initial weight: 0.59g) were fed diet supplemented with 0, 50, 100, 300 and 500mg α-tocopherol acetate/kg in triplicates, which were found to, respectively, contain 11.2, 56.3, 114.6, 306.5 and 588.4mg α-tocopherol/kg diet. Results showed that final weight, body weight gain and specific growth rate significantly increased with increasing dietary VE supplemented level from 11.2 to 56.3mg/kg. When the broken-line model was employed to estimate the adequate requirement of vitamin E based on body weight gain, the optimal level was 55.5mg/kg in diet. Hepatosomatic index value significantly decreased with incremental dietary VE levels. However, liver VE concentration showed a direct relationship with the dietary VE level. The percentages of 20:5n-3, 22:6n-3 and total n-3 long chain polyunsaturated fatty acids in liver increased with increasing dietary VE supplementation. Meanwhile, the expressions of PPAR-α, PPAR-β and PPAR-γ in liver were down-regulated by supplementation of dietary VE level from 56.3 to 588.4mg/kg. In conclusion, supplementation of more than 55.5mg/kg vitamin E may improve growth and increase n-3 LC-PUFA content in blunt snout bream, which is beneficial to human consumer.

Dietary vitamin E improves meat quality and antioxidant capacity in broilers by upregulating the expression of antioxidant enzyme genes

ABSTRACTA total of 240 one-day-old broiler chicks were divided into 3 treatments with 4 replicates of 20 birds. The birds were fed a corn–soybean meal diet supplemented with 0, 100, and 200 mg/kg vitamin E (VE), respectively. The results indicated that VE supplementation led to a significant decrease in shear force (P < .05), and showed higher b* values and lower a* values (P < .05). Dietary supplementation with VE significantly increased VE concentration in serum compared to that in the control group (P < .05). Total antioxidant capacity activity in breast muscle or serum was increased with the increase in dietary VE supplementation in a dose-dependent manner (P < .05). Total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px) activity were linearly increased with the increase in dietary VE (P < .05), while malondialdehyde content decreased linearly (P < .05). The mRNA expression of SOD and GSH-Px in liver was linearly increased with the increase in dietary VE (P < .05). These findings suggest that dietary VE could increase meat quality by upregulating the expression of antioxidant enzyme genes in broilers.

Vitamin C and vitamin E supplementation alleviates oxidative stress induced by dexamethasone and improves fertility of breeder roosters

This study was conducted to determine the effect of supplemental dietary vitamin C (VC) and vitamin E (VE) on improving semen quality and antioxidative status in breeder roosters challenged with dexamethasone (DEX). 120 45-week-old Lveyang black-boned breeder roosters were divided into 5 experimental treatments, including negative group, positive group, and three trial groups, which were fed basal diet supplemented with 300mg/kg VC, 200mg/kg VE, or 300mg/kg VC and 200mg/kg VE (VC+VE). At 49 weeks of age, the positive control and trial groups were subcutaneously injected 3 times every other day with DEX 4 mg/kg body weight, the negative control group was sham injected with saline. At 50 weeks of age, average daily feed intake of birds challenged with DEX significantly increased (P<0.05), however, serum testosterone significantly decreased (P<0.05). Dietary supplementation of VC+VE enhanced serum testosterone and sperm motility remarkably (P<0.05). There were no differences in sperm viability between the DEX-treated groups. During the post-stress recovery period (52 weeks of age), dietary supplementation of VE and VC+VE significantly increased the body weight of birds under oxidative stress (P<0.01). VC, VE, and VC+VE groups had greater sperm viability than control group (P<0.01). Additionally, there was a decrease in the semen plasma malondialdehyde content (P<0.05) of the VC and VC+VE groups, and in the testicular malondialdehyde content (P<0.01) of the VE and VC+VE groups. In summary, VC, VE, especially their combination alleviate the oxidative stress induced by DEX and are favorable for the fertility of breeder roosters.

Yeast Culture and Vitamin E Supplementation Alleviates Heat Stress in Dairy Goats.

This study was conducted to determine and compare the effects of yeast yeast culture (YC) and vitamin E (VE) supplementation on endotoxin absorption and antioxidant status in lactating dairy goats suffering from heat stress (HS). Three first lactation Saanen dairy goats (body weight 30±1.5 kg) were surgically fitted with indwelling catheters in the portal vein, mesenteric vein and carotid artery, and were randomly assigned to a 3×3 Latin square design. Dietary treatments were the basal diet, and the basal diet supplemented with either 100 IU VE or 30 g YC. Goats were kept in temperature and humidity-controlled room at 35°C from 8:00 to 20:00 and at 24°C from 20:00 till the next morning at 8:00. The relative humidity was kept at 55%. HS increased dairy goats’ rectum temperature and respiration frequency (p<0.01). HS reduced plasma flux rate of milk goats (p<0.01), but the plasma flux rate increased when the animal was under the conditions of the thermo-neutral period (p<0.01). The VE supplementation lowered dairy goats’ rectum temperature during thermo-neutral period (p<0.01). Meanwhile, no significant differences were observed between the control and YC treatment in rectum temperature and respiration frequency (p>0.05). Dietary supplementation of VE and YC reduced heat stressed dairy goats’ endotoxin concentration of the carotid artery and portal vein (p<0.01). However, the endotoxin concentration of the YC treatment was higher than that of the VE treatment (p<0.01). Both VE and YC supplementation decreased heat stressed dairy goats’ absorption of endotoxin in portal vein (p<0.01). The endotoxin absorption of YC treatment was higher than the VE treatment (p<0.01). The addition of VE and YC decreased dairy goats’ superoxide dismutase (SOD) concentration during HS and the whole experiment period (p<0.01). The addition of VE lowered SOD concentration during thermo-neutral period (p<0.01). Likewise, the addition of VE and YC lowered dairy goats’ malonaldehyde (MDA) concentration during HS and the whole experimental period, and the MDA concentration in the VE treatment was lower than the YC treatment (p<0.05). The addition of VE decreased MDA concentration during thermo-neutral period. On the contrast, the addition of VE increased dairy goats total antioxidant potential (TAP) concentration during HS, thermo-neutral and the whole experimental period (p<0.01). The addition of YC increased TAP concentration only during HS period (p<0.01). It is concluded that both VE and YC are useful in alleviating HS of dairy goats by weakening endotoxin absorption and promoting antioxidant capacity. Compared with YC, VE is much more powerful in easing dairy goats HS.

Effect of dietary supplementation of vitamin E on production performance and some biochemical characteristics of cloacal foam in male Japanese quail

This experiment was conducted to investigate the effects of increasing the level of dietary supplementation of vitamin E (VE) on production performance and biochemical characteristics of cloacal foam in male Japanese quail (Coturnix coturnix japonica).A total of 225 male Japanese quail chicks (day old) were randomly distributed to three dietary treatments for a period of 30 weeks. Each treatment comprised of three replicates, each containing 25 chicks. The basal diet (T1) contained 12.30IUVEkg−1 and the two experimental diets were supplemented with 150 and 300IUVEkg–1 (diets T2 and T3, respectively). dl-α-Tocopherol acetate was used as the source of VE. All chicks were provided feed and water ad libitum.Mean body weights, feed intake, feed conversion ratio (FCR) and mortality of the birds in the different treatment groups showed no significant differences (P>0.05), whereas a significant (P<0.05) increase (29.81 and 50.83%) in average foam weight was evident in the VE-treated groups (T2) compared with control (T1) and T3 groups. The biochemical characteristics of foam, in terms of quantities of protein and nitric oxide (NO), did not differ significantly (P>0.05), whereas the quantities of glucose (60.01%) and acid phosphatase (ACP, 32.46%) were significantly (P<0.05) higher in the T3 group. By contrast, the quantities of alkaline phosphatase (ALP), glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) were significantly (P<0.05) lower (48.84%, 10.38% and 22.08%, respectively) in the T3 group and higher in the T1 (control) and T2 groups.From this study, it can be concluded that dietary supplementation of VE to the basal diet has no effect on the production performance but supplementation of a higher level of VE (300IUkg–1diet) improved the biochemical characteristics of the foam and moderate levels of VE (150IUkg–1diet) improved the foam production of male Japanese quail.

Effects of vitamin E and C supplementation on performance and immune response of broiler chicks

Vitamin E (VE) is known for its role as an antioxidant, protecting unsaturated bonds of cellular membrane phospholipids against free radical attack. VE also has been shown to be a requirement for normal development and function of the immune system. Although poultry are renal synthesizers of ascorbic acid, synthesis is inadequate under stressful conditions such as high environmental temperature, high humidity, high egg and meat production rate and parasite infestation. The main objective of this study was to assess the effects of various levels of dietary VE supplementation and Vitamin C (VC) in drinking water on performance, humoral and cell mediate immune response.

Dietary Functional Ingredients: Performance of Animals and Quality and Storage Stability of Irradiated Raw Turkey Breast

The objective of this study was to evaluate the effect of dietary functional ingredients vitamin E (VE), Se, and conjugated linoleic acid (CLA), alone or in combination, on the quality of irradiated turkey breast meat. A total of 480 male turkeys (11-wk-old, raised on a cornsoybean basal diet) were randomly allotted to 32 pens and fed 1 of 8 experimental diets (4 pens/treatment) supplemented with none (control), 200 IU/kg of VE (VE), 0.3 ppm Se (Se), 2.5% CLA (CLA), 200 IU/kg of VE + 0.3 ppm Se (VE + Se), 200 IU/kg of VE + 2.5% CLA (VE + CLA), 2.5% CLA + 0.3 ppm Se (CLA + Se), 200 IU/kg of VE + 0.3 ppm Se + 2.5% CLA (VE + Se + CLA) for 4 wk. At 15 wk of age, all birds were slaughtered, and breast muscles of 8 birds from each pen were separated, pooled, and ground. Patties were prepared using the ground meat, aerobically packaged, and irradiated at 0 or 1.5 kGy absorbed dose. Lipid oxidation, color, and volatiles of the patties were measured after 0, 7, and 12 d of storage at 4 degrees C. The content of VE and Se and fatty acid composition of lipids were also determined. Dietary supplementation of VE and CLA increased their concentrations in turkey breast. Dietary CLA decreased monounsaturated and non-CLA polyunsaturated fatty acids content in meat. Irradiation increased (P < 0.05) Hunter color redness value of turkey breast and accelerated lipid oxidation, regardless of dietary treatments. However, dietary VE, Se, and CLA, alone and in combinations, decreased (P < 0.05) lipid oxidation in meat caused by both irradiation and storage. It was concluded that dietary supplementation of VE, Se, and CLA, alone and in combination, improved the storage stability of irradiated turkey breast meat.

Effects of Dietary Functional Ingredients and Packaging Methods on Sensory Characteristics and Consumer Acceptance of Irradiated Turkey Breast Meat

Raw and cooked breast patties from turkeys fed 8 different diets [control; 200 IU/kg of vitamin E (VE); 0.3 mg/kg of Se; 2.5% conjugated linoleic acids (CLA); 200 IU/kg of VE + 0.3 mg/kg of Se; 200 IU/kg of VE + 2.5% CLA; 0.3 mg/kg of Se + 2.5% CLA; and 200 IU/kg of VE + 0.3 mg/kg of Se + 2.5% CLA] were treated with 2 irradiation doses (0 and 1.5 kGy) and 2 packaging methods (vacuum and aerobic). Raw and cooked samples from 32 treatments were tested by 8 trained sensory panelists for turkey aroma and irradiation off-aroma. Based on the sensory scores, the 3 dietary treatments producing the most and the least off-aroma were selected and used for a consumer acceptance study. Sensory results of raw meat showed that turkey aroma was intense in aerobically packaged meat, whereas irradiation off-aroma was intense with vacuum packaging. Raw meats from dietary treatments containing CLA (CLA, VE + CLA, Se + CLA, VE + Se + CLA) had greater turkey aroma scores, whereas those containing VE (VE and VE + Se) had lower scores than the control. Dietary treatments containing VE (VE, VE + Se, VE + Se + CLA) significantly lowered (P < 0.05) irradiation off-aroma in raw turkey breast meat, whereas CLA increased it, especially when the meats were packaged aerobically. In cooked meat, however, irradiation and packaging had no effect on turkey meat aroma and irradiation off-aroma. Cooked meat from turkeys supplemented with VE (VE and VE + Se) had less (P < 0.05) irradiation off-odor than other dietary treatments. Dietary CLA increased the irradiation off-aroma in cooked meat, which could not be reduced, even when VE and Se were combined in the diet. Irradiation off-aroma of raw meat was not pleasant for most consumers, and dietary supplementation of VE and VE + Se improved consumer acceptance of irradiated raw meat. For cooked meat samples, consumers preferred both color and flavor of irradiated meat to nonirradiated meat.

EFFECT OF DIETARY VITAMIN E SUPPLEMENTATION ON MEAT PRODUCTION RELATED TRAITS OF BARKI LAMBS

The purpose of the present study was to evaluate the effects of dietary vitamin E supplementation (DVES) on the meat production traits. Ten Barki lambs, 8 months old, were randomly assigned into two equal groups with similar (P>0.05) initial body weights (29±2.63 kg). The first group (G0) received no supplement, while, the second group (G500) was orally administered 500 IU vitamin E/lamb/day. Both groups were fed concentrate mixture and wheat straw for 120 days before slaughter at 12 months of age. Meat production related traits involved those concerning lambs fatteners (average daily gain and final body weight), retailers (carcass weight, dressing percentage, total non-carcass fat partitioning between depots and meat pH) and consumers (physical and chemical characteristics). Color parameters (redness, yellowness and brightness) were assessed under two main factors; DVES level (0, 500 IU) and storage periods (2, 7, 14 days). DVES had no significant (P>0.05) effect on live performance traits, carcass weight and dressing percentage. Use of DVES enhanced the proportion of total noncarcass fat deposited in the tail and decreased that deposited around the kidneys and in the abdomen. The treatment boosted intramuscular fat percentage assessed chemically. Significant (P<0.05) interaction effect was found between DVES level and storage period on meat brightness, highlighting DVES to decrease the reduction in brightness during the first week of chill storage. While DVES significantly reduced meat yellowness, it did not change its redness regardless of storage period.

Influence of dietary vitamin E on phagocytic functions of macrophages in broilers

Vitamin E (VE) is known for its antioxidant properties and has been shown to modulate immune system functions in various species. This study examined the influence of different levels of dietary VE (α-tocopherol acetate) on phagocytic functions of macrophages (abdominal exudate cells) in broiler chickens at 3, 5, and 7 wk. Birds were fed commercial diets containing 16 (control), 110, or 220 mg of VE/kg of feed. Macrophages were elicited into the abdominal cavity by injecting a 3% Sephadex solution prepared in PBS (G50-50, 1 mL/100 g of BW) 42 h prior to harvest. The percentage of phagocytically active macrophages and the number of SRBC phagocytosed per macrophage for unopsonized and antibody-opsonized SRBC were determined. These aspects of macrophage function were assessed based on 900 macrophages per sample. When unopsonized SRBC were used, dietary VE supplementation above control level did not affect phagocytic function of macrophages at wk 3, 5, or 7. With antibody-opsonized SRBC, the percentage of phagocytically active macrophages and the number of SRBC phagocytosed per macrophage were higher (P = 0.08 and P = 0.01, respectively) in 3-wk-old birds fed 110 and 220 mg of VE/kg of feed compared with age-matched controls. This enhancing effect of VE supplementation on macrophage function was not observed in 5- and 7-wk-old broilers. It appears from this study that supplemental VE enhances Fc-receptor-mediated macrophage phagocytic activity at early stages of broiler growth.