Effect of micellized natural (D-alpha-tocopherol) vs. synthetic (DL-alpha-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics
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 alpha-tocopherol concentration in plasma and muscle, antioxidant capacity, and breast meat quality in turkeys. Three hundred female turkeys were random...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Acceso en línea: | http://hdl.handle.net/20.500.11939/4410 |
| _version_ | 1855491748090871808 |
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| author | Rey, A. I. Segura, J. Olivares, A. Cerisuelo, Alba Pineiro, C. Lopez-Bote, C. J. |
| author_browse | Cerisuelo, Alba Lopez-Bote, C. J. Olivares, A. Pineiro, C. Rey, A. I. Segura, J. |
| author_facet | Rey, A. I. Segura, J. Olivares, A. Cerisuelo, Alba Pineiro, C. Lopez-Bote, C. J. |
| author_sort | Rey, A. I. |
| collection | ReDivia |
| description | 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 alpha-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-alpha-tocopherol) or synthetic (dl-alpha-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 alpha-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 a-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 a-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-alpha-tocopherol is an interesting feeding strategy for ensuring antioxidant status and improving meat quality. |
| format | Artículo |
| id | ReDivia4410 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | ReDivia44102025-04-25T14:43:05Z Effect of micellized natural (D-alpha-tocopherol) vs. synthetic (DL-alpha-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics Rey, A. I. Segura, J. Olivares, A. Cerisuelo, Alba Pineiro, C. Lopez-Bote, C. J. 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 alpha-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-alpha-tocopherol) or synthetic (dl-alpha-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 alpha-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 a-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 a-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-alpha-tocopherol is an interesting feeding strategy for ensuring antioxidant status and improving meat quality. 2017-06-01T10:10:03Z 2017-06-01T10:10:03Z 2015 JUN 2015 article Rey, A. I., Segura, J., Olivares, A., Cerisuelo, A., Pineiro, C., Lopez-Bote, C. J. (2015). Effect of micellized natural (D-alpha-tocopherol), vs. synthetic (DL-alpha-tocopheryl acetate), vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics. Poultry science, 94(6), 1259-1269. 0032-5791 http://hdl.handle.net/20.500.11939/4410 http://hdl.handle.net/20.500.11939/4410 10.3382/ps/pev091 en openAccess Impreso |
| spellingShingle | Rey, A. I. Segura, J. Olivares, A. Cerisuelo, Alba Pineiro, C. Lopez-Bote, C. J. Effect of micellized natural (D-alpha-tocopherol) vs. synthetic (DL-alpha-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics |
| title | Effect of micellized natural (D-alpha-tocopherol) vs. synthetic (DL-alpha-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics |
| title_full | Effect of micellized natural (D-alpha-tocopherol) vs. synthetic (DL-alpha-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics |
| title_fullStr | Effect of micellized natural (D-alpha-tocopherol) vs. synthetic (DL-alpha-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics |
| title_full_unstemmed | Effect of micellized natural (D-alpha-tocopherol) vs. synthetic (DL-alpha-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics |
| title_short | Effect of micellized natural (D-alpha-tocopherol) vs. synthetic (DL-alpha-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics |
| title_sort | effect of micellized natural d alpha tocopherol vs synthetic dl alpha tocopheryl acetate vitamin e supplementation given to turkeys on oxidative status and breast meat quality characteristics |
| url | http://hdl.handle.net/20.500.11939/4410 http://hdl.handle.net/20.500.11939/4410 |
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