Effects Of Vitamin Levels Research Articles

Effect of Vitamin Levels and Different Stocking Densities on Performance, Nutrient Digestibility, and Blood Characteristics of Growing Pigs

This study was conducted to evaluate the effects of dietary vitamin levels and stocking densities on growth performance, nutrient digestibility, and blood characteristics in growing pigs. A 2×3 factorial (two vitamin levels, three regimens of stocking densities) arrangement was utilized with 96 pigs (23.10×0.95 kg initial body weight and 63 d of age) for 36 d. The pigs were allocated to pens with different stocking density (0.64, 0.48, and 0.38 m2/pig, respectively). The diets used in this study were a normal diet (based on NRC) and a high level of vitamin diet (2-fold higher than normal diet). The ADG and ADFI of pigs were decreased as the stocking density increased (p = 0.03 and p = 0.01, respectively). The G/F of pigs was 5% lower in the high vitamin treatment (p = 0.03) as compared with the control treatment. The apparent total tract digestibility (ATTD) of DM and N digestibility was negatively affected by the high level of vitamin in diets (p = 0.05 and p = 0.04, respectively). Moreover, a significant and negative effect on the ATTD of N was detected in the large groups (linear, p = 0.02). Blood cortisol concentration was increased with increasing stocking density (linear, p = 0.05), and was decreased by high level of vitamin (p = 0.04) at the end of this experiment. Stocking density also caused a linear reduction in WBC concentration (p = 0.05). Our data indicated that the principal effect of stocking density was not reliant on dietary vitamin levels. In conclusion, results indicated that doubling the vitamin supplementation did not improve the growth performance of pigs in high density. However, the blood cortisol concentration was decreased but the ATTD of N digestibility was impaired by high level of vitamin diet.

Effect of vitamin levels on biomarkers of exposure and oxidative damage—The EXPAH study

DNA adducts are markers of carcinogen exposure and of their biological effect; they have been shown to be related to mutagenesis, and therefore they could be a predictive biomarker of human cancer. The objective of this study was to assess if there is a relationship between vitamins A, C, and E, which are known to play a significant role as free radical scavengers and antioxidant agents, and biomarkers of genotoxicity and oxidative stress. Three hundred and fifty-six subjects from Czech Republic, Slovak Republic and Bulgaria, who completed a questionnaire on dietary information and had a measurement of plasma A, C, E vitamins, DNA adduct levels (benzo[a]pyrene (B[a]P) and bulky (DNA-Tot) DNA adducts) and oxidative damage (cyclic pyrimidopurinone N-1,N2 malondialdehyde-2 deoxyguanosine (M1dG) and 8-oxo-7,8-dihydro-2_deoxyguanosine (8-oxodG)) were analyzed. A significant inverse correlation was observed between plasma vitamin levels and both benzo[a]pyrene (B[a]P) and bulky DNA adducts. Vitamin A was also significantly inversely correlated with M1dG, a marker of oxidative damage. The associations were stronger in non-smokers than in smokers. Dietary intake of certain antioxidants such as vitamins is associated with reduced levels of markers of DNA damage (B[a]P and DNA-Tot) and oxidation (M1dG and 8-oxodG) measured in peripheral white blood cells. This could contribute to the protective role of such a dietary pattern on cancer risk. The protective effect of dietary vitamins is less evident in smokers.