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Effect of micellized natural (D-α-tocopherol) vs. synthetic (DL-α-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics.
Poult Sci. 2015 Jun; 94(6):1259-69.PS

Abstract

This study evaluates the effect of vitamin E supplementation source (micellized natural vs. the synthetic form) and dosage (40, 80, or 120 mg/kg) on α-tocopherol concentration in plasma and muscle, antioxidant capacity, and breast meat quality in turkeys. Three hundred female turkeys were randomly selected at an average live weight 63.2 g±0.5 and distributed into 7 groups. One group (control) was fed a standard diet without vitamin E supplementation and the other 6 were given mixed diets supplemented with the natural (d-α-tocopherol) or synthetic (dl-α-tocopheryl acetate) form of vitamin E in 3 dosages (40, 80, or 120 mg/kg). Following 11 wk feeding, results showed that performance parameters were not modified either by source or dosage of vitamin E supplementation to the turkeys. Plasma and muscle α-tocopherol at d 9 of refrigerated storage were higher when turkeys were supplemented with the natural form at higher doses. Losses in the concentration of α-tocopherol in meat between the beginning and the end of the 9 d refrigerated storage were greater in the groups supplemented with the synthetic form of vitamin E compared to those receiving the natural supplementation. The relationship between plasma α-tocopherol and the Trolox equivalent antioxidant capacity followed a different trend depending on the vitamin E source. Intramuscular fat was not significantly affected by the vitamin E source supplementation; however the slope of the linear regression equation was lower for the natural form than for the synthetic form. Turkeys given the natural form had higher C18:1n-9 but lower C15:1, C17:1, C20:5n-3, and C22:6n-3 in breast muscle. Meat samples from turkeys supplemented with natural vitamin E had higher deoxymyoglobin at d 3, 6, and 9 and lower metmyoglobin at d 9 of refrigerated storage than those receiving the synthetic form. Dietary supplementation with medium doses (80 mg/kg) micellized d-α-tocopherol is an interesting feeding strategy for ensuring antioxidant status and improving meat quality.

Authors+Show Affiliations

Dpto. Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro s/n., 28040 Madrid, Spain anarey@vet.ucm.es.Dpto. Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro s/n., 28040 Madrid, Spain.Dpto. Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro s/n., 28040 Madrid, Spain.Instituto Valenciano de Investigaciones Agrarias, Centro de Investigación y Tecnología Animal. Polígono Industrial La Esperanza, 100. Apartado 187. 12400 Segorbe, Spain.PigChamp Pro Europa, Carretera de San Rafael, 68, 40006 Segovia.Dpto. Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro s/n., 28040 Madrid, Spain.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25825790

Citation

Rey, A I., et al. "Effect of Micellized Natural (D-α-tocopherol) Vs. Synthetic (DL-α-tocopheryl Acetate) Vitamin E Supplementation Given to Turkeys On Oxidative Status and Breast Meat Quality Characteristics." Poultry Science, vol. 94, no. 6, 2015, pp. 1259-69.
Rey AI, Segura J, Olivares A, et al. Effect of micellized natural (D-α-tocopherol) vs. synthetic (DL-α-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics. Poult Sci. 2015;94(6):1259-69.
Rey, A. I., Segura, J., Olivares, A., Cerisuelo, A., Piñeiro, C., & López-Bote, C. J. (2015). Effect of micellized natural (D-α-tocopherol) vs. synthetic (DL-α-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics. Poultry Science, 94(6), 1259-69. https://doi.org/10.3382/ps/pev091
Rey AI, et al. Effect of Micellized Natural (D-α-tocopherol) Vs. Synthetic (DL-α-tocopheryl Acetate) Vitamin E Supplementation Given to Turkeys On Oxidative Status and Breast Meat Quality Characteristics. Poult Sci. 2015;94(6):1259-69. PubMed PMID: 25825790.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of micellized natural (D-α-tocopherol) vs. synthetic (DL-α-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics. AU - Rey,A I, AU - Segura,J, AU - Olivares,A, AU - Cerisuelo,A, AU - Piñeiro,C, AU - López-Bote,C J, Y1 - 2015/03/29/ PY - 2015/02/03/accepted PY - 2015/4/1/entrez PY - 2015/4/1/pubmed PY - 2015/8/26/medline KW - color stability KW - fatty acid KW - natural α-tocopherol KW - oxidative status KW - turkey meat quality SP - 1259 EP - 69 JF - Poultry science JO - Poult Sci VL - 94 IS - 6 N2 - This study evaluates the effect of vitamin E supplementation source (micellized natural vs. the synthetic form) and dosage (40, 80, or 120 mg/kg) on α-tocopherol concentration in plasma and muscle, antioxidant capacity, and breast meat quality in turkeys. Three hundred female turkeys were randomly selected at an average live weight 63.2 g±0.5 and distributed into 7 groups. One group (control) was fed a standard diet without vitamin E supplementation and the other 6 were given mixed diets supplemented with the natural (d-α-tocopherol) or synthetic (dl-α-tocopheryl acetate) form of vitamin E in 3 dosages (40, 80, or 120 mg/kg). Following 11 wk feeding, results showed that performance parameters were not modified either by source or dosage of vitamin E supplementation to the turkeys. Plasma and muscle α-tocopherol at d 9 of refrigerated storage were higher when turkeys were supplemented with the natural form at higher doses. Losses in the concentration of α-tocopherol in meat between the beginning and the end of the 9 d refrigerated storage were greater in the groups supplemented with the synthetic form of vitamin E compared to those receiving the natural supplementation. The relationship between plasma α-tocopherol and the Trolox equivalent antioxidant capacity followed a different trend depending on the vitamin E source. Intramuscular fat was not significantly affected by the vitamin E source supplementation; however the slope of the linear regression equation was lower for the natural form than for the synthetic form. Turkeys given the natural form had higher C18:1n-9 but lower C15:1, C17:1, C20:5n-3, and C22:6n-3 in breast muscle. Meat samples from turkeys supplemented with natural vitamin E had higher deoxymyoglobin at d 3, 6, and 9 and lower metmyoglobin at d 9 of refrigerated storage than those receiving the synthetic form. Dietary supplementation with medium doses (80 mg/kg) micellized d-α-tocopherol is an interesting feeding strategy for ensuring antioxidant status and improving meat quality. SN - 0032-5791 UR - https://www.unboundmedicine.com/medline/citation/25825790/Effect_of_micellized_natural__D_α_tocopherol__vs__synthetic__DL_α_tocopheryl_acetate__vitamin_E_supplementation_given_to_turkeys_on_oxidative_status_and_breast_meat_quality_characteristics_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0032-5791(19)31919-4 DB - PRIME DP - Unbound Medicine ER -