Ppm Ascorbic Acid Research Articles

Effects of Sodium Bicarbonate, Acetylsalicylic, and Ascorbic Acid on Broiler Performance in a Tropical Environment

Three experiments were conducted to evaluate the effect of sodium bicarbonate, ascorbic acid, and acetylsalicylic acid dietary supplementation on broiler performance during the hot month (May-July) in Yucatan, Mexico. In Experiment 1 and 2, 0.5 and 0.6% of sodium bicarbonate was added to a sorghum and soybean meal basal diet of male or female birds. In Experiment 3, treatments using 0.6% of bicarbonate, 200 ppm ascorbic acid, 250 ppm acetyl salicylic acid, and a control diet were fed to male or female birds. No significant differences on broiler performance at 4 or 7 wk of age were found between the control and all other treatments in the three experiments. Bicarbonate, ascorbic acid, or acetylsalicylic acid had no beneficial effects on broiler growth, feed efficiency, or survivability.

Effect of Halofuginone on Broiler Skin Strength when Used in a Shuttle Anticoccidial Program

Continuous feeding of the anticoccidial halofuginone to broilers is associated with reduced skin tensile strength and increased skin tearing during processing. The possible mitigating effect of shuttle administration of halofuginone and salinomycin to female broilers was evaluated. Halofuginone or salinomycin were included in the starter and grower diets in all four possible combinations, with anticoccidial omitted from the finisher diets. Starter, grower, and finisher diets were fed to broilers through 3, 6, and 7 wk of age, respectively. Skin strength of pullets fed a diet based on milo and corn (NW) vs a diet based on corn was also compared in a factorial arrangement. Two further treatments were also included: 1) halofuginone-only NW diet supplemented with 2,500 ppm ascorbic acid from 0 to 7 wk; and 2) NW diet reared on wire floor without anticoccidial treatment. Skin tensile strength was determined at 3, 6, and 7 wk of age.Dietary composition had no effect upon skin strength or BW of broilers. Addition of ascorbic acid to the diet containing halofuginone anticoccidial did not improve skin strength. Continuous feeding of halofuginone reduced skin strength whereas withholding anticoccidial and continuous feeding of salinomycin resulted in high skin strength. When halofuginone was used in shuttle feeding programs with salinomycin, there were no differences in skin strength at 7 wk of age compared to birds that were continuously treated with salinomycin. These results suggest halofuginone may be used in a shuttle program either during the starter or grower phase without adverse affect on skin tensile strength at slaughter.

Effect of soybean,Vicia faba,and vitamin C on the carcinogenicity of DMBA

A single dose of 10 mg of 7,12-dimethylbenz[a]anthracene (DMBA), administered to rats through intragastric intubation, was sufficient to induce many biochemical and histopathological changes in their mammary tissue. Significant increases were observed in the activity levels of the enzymes acid ribonuclease, 5-nucleotidase, alkaline phosphatase, and beta-glucuronidase in mammary tissue homogenates of DMBA-treated rats after an experimental period of five months. Histopathological studies of the mammary tissue also revealed malignant epithelial tumors (cribriform carcinoma) induced among 85% of the treated rats, with an incidence of 4 tumors in 12 mammary glands. Nevertheless, administration of 30% soybean in the diet of rats or 5,000 ppm ascorbic acid in their drinking water in addition to DMBA revealed a significant chemoprotective effect against the carcinogenesis induced by DMBA alone. This chemoprotective effect was demonstrated by the normalization of the activity levels of the enzymes studied in mammary tissue homogenates, because most of the enzymes were maintained at near the levels in the control animals. The incidence and number of tumors were also decreased. Cribriform carcinoma was observed in 50% of the rats, and the incidence of the affected glands was 2 in 12 mammary glands among both groups. On the other hand, a less chemoprotective effect was observed due to Vicia faba administration.

Chemical Preservatives Action on Microbial Growth in a Model System of Refrigerated Prepeeled Potatoes

The effect of different concentrations of citric acid and ascorbic acid (applied individually or in mixture's) on microbial growth in potato homogenate was analyzed and compared to the sodium bisulfite action during storage at 4°C in low gaseous permeability films. These experiments allowed one to simulate the behavior of prepeeled potatoes but with a known amount of added preservative to evaluate additive or synergic effects. Total viable microorganisms, Enterobacteriaceae, Pseudomonas sp., Lactobacillus sp., molds, yeasts, Clostridium sulfite reducers, psychrotropic microorganisms, and aerobic and anaerobic viable spores were analyzed during storage time. Inhibition indexes produced by the tested preservatives were calculated for the different microorganisms. Sodium bisulfite solutions (100 ppm) had no inhibitory effect. Concentrations of 3,500 ppm citric acid and 10,000 ppm ascorbic acid showed antimicrobial action as well as mixtures of citric acid/ascorbic acid of the following compositions (in terms of total acids concentration): 2,700/2,000, 3,500/2,000, and 2,700/3,000 ppm. A higher effect on Enterobacteriaceae was observed in comparison with other microorganisms. The apparent synergic effect of these acids when they were applied together was demonstrated to be actually an additive effect when concentrations of undissociated acid in the mixtures were considered instead of total concentration.

SURFACE MORPHOLOGY OF TUMBLED CURED BEEF

ABSTRACT Samples from bovine semimembranosus were injected to contain (1) 2.5% salt, 0.5% sodium tripolyphosphate (STPP), 156ppm sodium nitrite and 550 ppm ascorbic acid or (2) 156 ppm sodium nitrite and 550 ppm ascorbic acid. The product was then subjected to tumbling and heat processing. Treatment (1) produced a layer of coagulated protein on the surface of the meat and a layer of flattened fibers under the protein layer. Treatment (2) had a layer of protein, but exhibited less fiber flattening. Samples of treatment (1), but which were not tumbled, had neither a layer of protein nor flattened fibers. Measurement of water vapor loss from the meat surface revealed that there was no difference between tumbled and nontumbled treatments.

Influence of Large Doses of Ascorbic Acid on Performance, Plasma Calcium, Bone Characteristics, and Eggshell Quality in Broilers and Leghorn Hens

Four experiments were conducted using broilers (Experiments 1 and 2) or White Leghorn hens (Experiments 3 and 4) to determine the effects of large doses of dietary ascorbic acid on performance, plasma concentration of total and ionic calcium, bone characteristics, and eggshell quality. A total of 564 male broilers were fed diets containing ascorbic acid (ranging from 0 to 3,000 ppm) from 3 to 7 wk of age. Weight gain and feed conversion were measured, and blood plasma was analyzed for total and ionic calcium. Leg bones (femur, tibia, and metatarsus) were analyzed for bone mineral content, density, and breaking strength. In Experiments 3 and 4, a total of 484 Leghorn hens were fed diets containing ascorbic acid (ranging from 0 to 3,000 ppm) for 4 wk. Egg weight and specific gravity were determined, and plasma and tibiae were analyzed as in Experiments 1 and 2. Results of the broiler experiment (Experiment 2) indicated that plasma ionic calcium was significantly increased (P < .05) in ascorbic-acid-treated birds. Among leg bones examined, femur strength was improved by 16% in birds fed 2,000 ppm of ascorbic acid (Experiment 2). Other bone characteristics were not affected. In the layer experiments (Experiments 3 and 4), egg weight increased up to 5% and egg specific gravity was improved in hens fed 2,000 or 3,000 ppm of ascorbic acid, which also had increased calcium in the blood. Results suggest that large doses of ascorbic acid in the diet influence calcium metabolism, affecting bone and eggshell mineralization in chickens.

Beneficial effects of dietary ascorbic acid supplement on hens subjected to ochratoxin A toxicosis under normal and high ambient temperatures

Three experiments were conducted to study ochratoxin A (OA) toxicity and the effect of supplemental ascorbic acid (AA) in laying hens housed under two environmental temperatures. In exp. 1, 18 hens were divided into three groups of six hens and fed diets containing either 0, 1.7, or 3.1 ppm OA for 14 d. In exps. 2 and 3, 24 hens were randomly assigned to four dietary treatments in six replications. Treatments consisted of a control and three diets containing either 300 ppm AA, 3 ppm OA, or 300 ppm AA plus 3 ppm OA. Treatment diets were fed for 14 d following the feeding of the basal diet for 14 d. The test-period temperature was 25 °C in exp. 1 and 2 and 33 °C in exp. 3. In exp. 1, feeding OA at 1.7 ppm significantly (P ≤ 0.05) decreased feed intake and increased liver weights and eggshell elasticity. At 3 ppm, OA significantly (P ≤ 0.05) reduced feed intake, body-weight change and egg production, and increased shell elasticity. Similar trends were also observed in exps. 2 and 3 when laying hens were fed 3 ppm OA compared with those fed the control diet. An analysis of plasma constituents showed that OA also increased Cl− concentration and aspartate transaminase activity and decreased plasma Ca++ concentrations. Exposing hens to 33 °C (compared with 25 °C) appeared to aggravate the negative effects of OA. All the negative effects of OA, apart from body-weight changes, reductions in feed intake, and increases in eggshell elasticity at 33 °C, were either moderated or significantly (P ≤ 0.05) reversed by dietary AA supplementation. The results suggest that some of the detrimental effects of OA in the diet of the laying hen can be counteracted by dietary supplementation of AA. Key words: Ochratoxin A, toxicity, ascorbic acid, hen, temperature

Ascorbic acid and infectious bronchitis infections in broilers

The effect of supplementing the feed of broiler chicks with different levels of ascorbic acid on the resistance against infectious bronchitis virus was investigated. Resistance was measured by the severity of tracheal lesions and the development of airsacculitis after challenge. The effect of ascorbic acid was dose dependent. Addition of 300 to 330 ppm ascorbic acid to the feed gave the best results. High concentrations (>600 ppm) had a less beneficial effect.

Effects of Ascorbic Acid on Plasma Thyroxine Concentrations and Eggshell Quality of Leghorn Chickens Treated with Dietary Thiouracil

Because ascorbic acid (AA) and the thyroid hormones are known to influence eggshell formation, the effects of AA on body weight, total plasma thyroxine (T4), egg production, and eggshell quality of Single Comb White Leghorn (SCWL) hens concurrently and previously treated with thiouracil (TU) were determined. Hens were provided feed containing either 0 or 100 ppm AA from 47 to 67 wk of age and either 0 or .1% TU from 47 to 57 wk of age. A three-way split-plot analysis was employed to test for the effects of AA, TU, and time, and their interactions.Dietary TU increased body weight between 53 and 59 wk, and increased thyroid weight at 67 wk; however, TU only depressed plasma T4 level at 51 wk. Dietary TU depressed egg production from 50 to 56 wk and egg weight at 49, 51, and 57 wk. Dietary TU depressed eggshell weight per unit surface area at 49 wk. There was no significant effect due to AA and no AA by TU interaction for any of the parameters examined. It was concluded that .1% dietary TU from 47 to 57 wk of age did not alter eggshell quality and that dietary AA at the 100 ppm level did not influence the effects of .1 % TU on body weight, egg production, or egg weight of SCWL hens.

Influence of Ascorbic Acid on Broiler Shrink and Processing Yields

Two experiments were conducted to determine the effect of ascorbic acid (Vitamin C) supplied in the water for 24 h prior to catching on live shrink, processing yields, and meat quality of broiler chickens. In each experiment, 480 broilers were randomly assigned to 24 pens and were given either tap water or tap water supplemented with 973 ppm ascorbic acid for 24 h. Both treatment groups were then cooped, held for 8 h, and slaughtered using conventional methods. Birds were processed for measurement of yield, chill water uptake, drip, breast meat yield, breast meat moisture, and texture. In Experiment 1, the ascorbic acid treatment resulted in a significant increase in dry yield (prechill) with and without giblets and in chilled yield without giblets when calculated as a percentage of New York dressed weight. In Experiment 2, the weight of gastrointestinal waste was significantly lower for the birds treated with ascorbic acid. Of the 76 total measurements in the two trials, only four were significant, with three having some degree of autocorrelation. It was concluded that ascorbic acid had no effect on five shrink, normal processing yield, breast meat yield, breast meat moisture content, or breast meat cooked texture.

Induction of aflatoxin biosynthesis inAspergillus parasiticus by ascorbic acid-mediated lipid peroxidation

The effect ofl-ascorbic acid on the biosynthesis of aflatoxin inAspergillus parasiticus was studied. Ascorbic acid at lower concentrations did not inhibit the growth of fungus but markedly induced aflatoxin biosynthesis. At a concentration of 1000 ppm of ascorbic acid, 4.8-fold higher levels of aflatoxin were detected. Copper did not enhance the induction of toxin synthesis by ascorbic acid when added to the growth medium. Ascorbic acid at 1000 ppm was also found to induce aflatoxin synthesis in resting mycelia. Chloroform (1% vol/vol) was found to induce aflatoxin synthesis under similar conditions. Ascorbic acid in the presence of ferrous ion can cause lipid peroxidation, which in turn is responsible for the induction of aflatoxin synthesis. During the induction of aflatoxin synthesis by ascorbic acid, the uptake of carbon source (acetate) was not affected. This observation suggests that on ascorbic acid treatment a precursor or an intermediate of aflatoxin biosynthesis is synthesized in vivo and is responsible for the higher levels of toxin without increasing the uptake of acetate.

Research Note: Chick Mortality in Bobwhite Quail as Affected by Supplemental Ascorbic Acid

In two experiments, bobwhite quail chicks were given 0, 50, or 500 ppm ascorbic acid (AA) in the drinking water from 1 to 7 days of age. Both levels of AA significantly decreased mortality for the first 7 days and for the 3-wk average. Feed conversion during the entire 3-wk study was improved by 500 ppm AA. Body weight was not affected by AA supplementation.

Presence of Malformin‐Like Substances in Malformed Floral Tissues of Mango

AbstractMalformin‐A like substances were detected in malformed floral tissues of mango at four stages of development, viz., fully swollen buds, bud inception, fully grown panicles prior to full bloom and in panicles at full bloom. Spraying with 2000 ppm ascorbic acid, prior to flower bud differentiation significantly reduced the incidence of malformation and resulted in increased fruit yield.

Research Note: Corticosterone Implants and Supplemental Dietary Ascorbic Acid Effects on Lipid Metabolism in Broiler Chicks

Male broiler chicks were fed diets containing either 0 or 300 ppm ascorbic acid from hatch to 49 days of age. At 35 days of age, chicks were implanted with 50 mg of corticosterone to study a possible interaction between dietary ascorbic acid and corticosterone on body, liver, adrenal, and abdominal fat pad weights. In vitro lipogenesis was determined from the incorporation of 20 mM [2-14 C] sodium acetate into hepatic lipids during a 2-h incubation at 37 C. The corticosterone implants increased (P<.05) liver and abdominal fat pad weights and in vitro lipogenesis but decreased (P<.05) body and adrenal weights. Dietary ascorbic acid had little affect upon these traits.

Short‐time Breadmaking Systems. Effect of Formulation, Additives, Temperature, and Flour Quality

ABSTRACTAn optimum formula for short‐time breadmaking included flour (100%), yeast (5%), sugar (3%), salt (1.5%), shortening (3%), oxidant (100 ppm ascorbic acid and 60 ppm KBrO3), and optimum water. The minimum fermentation time for good volume was 15 min. Ambient temperature greatly affected baking performance, and formula changes would be required to produce optimum short‐time bread at different temperatures. Baking the same flours by both short‐ and long‐time baking methods gave poor correlations between loaf volumes and oxidant requirements.

Short‐Time Breadmaking Systems. Effect on Oxidation

ABSTRACTA spread test was used to study the effects of fermentation time and various agents on dough. Short fermentation times (15–30 min) greatly improved spread ratio. Yeast also improved spread ratio, particularly in combination with time. A combination of 60 ppm KBrO3 and 100 ppm ascorbic acid was the most effective oxidant system. There was an obvious interaction between yeast and oxidants. Loaf volume was not affected by the timing of addition of yeast or ascorbic acid to dough. Potassium bromate was more effective when added at the premix. A 60 min rest between premix and remix consistently gave higher loaf volume when yeast was added, but not when both yeast and oxidants were present.

Effect of Lighting Program and Nutrition on Reproductive Performance of Molted Single Comb White Leghorn Hens ,

Two adjoining rooms in a light-tight, fan-ventilated, insulated house were used for a study involving 320 Single Comb White Leghorn hens, 60 wk of age, placed two per cage. These hens were subjected to an induced molt which compared two lighting programs, two molt rations, two levels of total sulfur amino acids (TSAA), and two levels of ascorbic acid (AA) in a factorial arrangement. There were four treatments. Treatment 1 compared the Washington lighting program (WSU), consisting of an 8-h light photoperiod for 28 days beginning 7 days before fast with the North Carolina program (NCSU), consisting of a 24-h light photoperiod for 7 days prior to fast followed by 12 h light/day for 21 days. After 28 days, light duration was increased to 16 h/day in stages for both programs. Treatment 2 consisted of feeding cracked corn (CC) or 16% protein molt ration (MR) for 2 weeks; Treatment 3, feeding of 14% layer mash with either .60% or .65% TSAA; and Treatment 4, addition of either 0 or 50 ppm AA to the 14% layer mash.After molting, egg production was increased in the NCSU lighting program and .65% TSAA treatments. Feed conversion was improved by the NCSU lighting treatment. Deaths were fewer in diets with 50 ppm AA. Egg weight, specific gravity, and shell weight were not affected by any treatment. A significant light × molt diet interaction occurred due to better performance of MR birds compared with CC birds in the NCSU lighting program, whereas on the WSU lighting program, CC produced better performance. These data indicated that combining features of various molt programs may not produce optimum results.

Ascorbic acid requirement and assessment of ascorbate status in the common marmoset (Callithrix jacchus).

Marmosets can tolerate an ascorbic acid (AA) deficiency for several weeks without clinical symptoms. After being fed an AA-free diet for 3 months, nonspecific deficiency symptoms became obvious. Different dietary levels of AA resulted in corresponding serum ascorbate levels. The kidney threshold of AA in marmosets is comparable to that in humans. When the minimal AA requirement is defined as the amount that is necessary to maintain a serum AA level above the kidney threshold, then about 20 mg AA/kg body weight is needed. This intake was achieved in our trial with a diet containing 500 ppm AA. Thus, the AA requirement of marmosets is severalfold higher than the AA requirement of humans.

Effects of ascorbic acid and pre-packaging on shelf-life and quality of raw and cooked okra ( Hibiscus esculentus)

Fresh okra fruits were dipped in aqueous solutions containing 250 and 500 ppm ascorbic acid (AA) or 1000 ppm Tween-20 for 5 min, air-dried, packaged and stored at 2°C. Blackening of the fruits dipped in the Tween-20 solution occurred within 2–4 days of storage while the AA-treated samples showed signs of deterioration after 20 days. Weight loss was greatly reduced in the AA-treated okra samples. The total chlorophyll, oxalate, fibre (hot-water-insoluble materials), ash and moisture contents of all the treated samples remained fairly constant. The maintenance of good quality by AA-treated samples packed in ‘cellophane’ bags was reflected in all aspects of sensory evaluation for cooked okra, even after 29 days of storage. It is concluded that a postharvest dip in 500 ppm ascorbic acid can be beneficial in maintaining texture and greenness of okra.

Plasma Ascorbic Acid Concentration Following Ascorbic Acid Loading in Chicks

Three trials were conducted to determine the changes in plasma ascorbic acid (AA) associated with varying levels and duration of supplemental AA. In Trial 1, supplemental AA was provided in the drinking water at 0, 5, 25, 50, 100, 250, 500, 1000, and 2000 μg/ml (ppm). Plasma AA concentrations were significantly elevated in chicks receiving 250 ppm AA or greater. In Trial 2, plasma AA concentrations increased significantly within 4 hr of supplementation in chicks receiving 1000 ppm AA. Statistically, maximum AA values occurred some 8 hr following the initiation of supplementation.Removal of the supplemented water resulted in rapid declines in plasma AA in Trial 3. Plasma AA values significantly higher than controls were maintained 16 hr after the removal of the supplemental water. Values returned to those of controls within 20 hr.