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Zhang Y, Li C, Zhou X, Jiang W, Wu P, Liu Y, Ren H, Zhang L, Mi H, Tang J, Zhang R, Feng L. Implications of vitamin D for flesh quality of grass carp (Ctenopharyngodon idella): antioxidant ability, nutritional value, sensory quality, and myofiber characteristics. J Anim Sci Biotechnol 2023; 14:134. [PMID: 37759314 PMCID: PMC10523690 DOI: 10.1186/s40104-023-00911-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Accepted: 07/02/2023] [Indexed: 09/29/2023] Open
Abstract
BACKGROUND Muscle represents a unique and complex system with many components and comprises the major edible part of animals. Vitamin D is a critical nutrient for animals and is known to enhance calcium absorption and immune response. In recent years, dietary vitamin D supplementation in livestock has received increased attention due to biological responses including improving shear force in mammalian meat. However, the vitamin D acquisition and myofiber development processes in fish differ from those in mammals, and the effect of vitamin D on fish flesh quality is poorly understood. Here, the influence of dietary vitamin D on fillet quality, antioxidant ability, and myofiber development was examined in grass carp (Ctenopharyngodon idella). METHODS A total of 540 healthy grass carp, with an initial average body weight of 257.24 ± 0.63 g, were allotted in 6 experimental groups with 3 replicates each, and respectively fed corresponding diets with 15.2, 364.3, 782.5, 1,167.9, 1,573.8, and 1,980.1 IU/kg vitamin D for 70 d. RESULTS Supplementation with 1,167.9 IU/kg vitamin D significantly improved nutritional value and sensory quality of fillets, enhancing crude protein, free amino acid, lipid, and collagen contents; maintaining an ideal pH; and reducing lactate content, shear force, and cooking loss relative to respective values in the control (15.2 IU/kg) group. Average myofiber diameter and the frequency of myofibers > 50 μm in diameter increased under supplementation with 782.5-1,167.9 IU/kg vitamin D. Levels of oxidative damage biomarkers decreased, and the expression of antioxidant enzymes and nuclear factor erythroid 2-related factor 2 signaling molecules was upregulated in the 1,167.9 IU/kg vitamin D treatment compared to respective values in the control group. Furthermore, vitamin D supplementation activated cell differentiation by enhancing the expression of myogenic regulatory factors and myocyte enhancer factors compared to that in the control group. In addition, supplementation with 1,167.9 IU/kg vitamin D improved protein deposition associated with protein synthesis molecule (target of rapamycin) signaling and vitamin D receptor paralogs, along with inhibition of protein degradation (forkhead box protein 1) signaling. CONCLUSIONS Overall, the results demonstrated that vitamin D strengthened antioxidant ability and myofiber development, thereby enhancing nutritional value and sensory quality of fish flesh. These findings suggest that dietary vitamin D supplementation is conducive to the production of nutrient-rich, high quality aquaculture products.
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Affiliation(s)
- Yao Zhang
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Chaonan Li
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Xiaoqiu Zhou
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, 611130, China
- Key Laboratory for Animal Disease-Resistant Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu, 611130, China
| | - Weidan Jiang
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, 611130, China
- Key Laboratory for Animal Disease-Resistant Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu, 611130, China
| | - Pei Wu
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, 611130, China
- Key Laboratory for Animal Disease-Resistant Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu, 611130, China
| | - Yang Liu
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, 611130, China
- Key Laboratory for Animal Disease-Resistant Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu, 611130, China
| | - Hongmei Ren
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, 611130, China
- Key Laboratory for Animal Disease-Resistant Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu, 611130, China
| | - Lu Zhang
- Healthy Aquaculture Key Laboratory of Sichuan Province, Tongwei Co., Ltd., Chengdu, 610041, Sichuan, China
| | - Haifeng Mi
- Healthy Aquaculture Key Laboratory of Sichuan Province, Tongwei Co., Ltd., Chengdu, 610041, Sichuan, China
| | - Jiayong Tang
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Ruinan Zhang
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Lin Feng
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China.
- Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, 611130, China.
- Key Laboratory for Animal Disease-Resistant Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu, 611130, China.
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Zhou X, Zou Y, Xu Y, Zhang Z, Wu Y, Cao J, Qiu B, Qin X, Han D, Piao X, Wang J, Zhao J. Dietary Supplementation of 25-Hydroxyvitamin D 3 Improves Growth Performance, Antioxidant Capacity and Immune Function in Weaned Piglets. Antioxidants (Basel) 2022; 11:antiox11091750. [PMID: 36139824 PMCID: PMC9495450 DOI: 10.3390/antiox11091750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/30/2022] [Accepted: 09/01/2022] [Indexed: 11/22/2022] Open
Abstract
This study was conducted to evaluate the effects of 25-hydroxyvitamin D3 (25(OH)VD3) and Vitamin D3 (VD3) supplemented in the diet of weaned piglets on their growth performance, bone quality, intestinal integrity, immune function and antioxidant capacity. A total of 192 weaned piglets were allocated into four groups and they were fed a control diet containing 2000 IU VD3 (negative control, NC), NC + 100 ppm colistin sulfate (positive control, PC), NC + 2000 IU VD3 (VD3) and NC + 2000 IU 25(OH)VD3 (25(OH)VD3). The results showed that 25(OH)VD3 improved the growth performance, bone quality and antioxidase activity of piglets compared with the other groups. Meanwhile, 25(OH)VD3 up-regulated ileal mRNA expressions of tight junction proteins and host defense peptides. The VD3 group had an increased intestinal sIgA content and mRNA expression of pBD-1 compared with the NC group. Both groups of VD3 and 25(OH)VD3 altered the microbial β-diversity compared with the NC group, and 25(OH)VD3 increased ileal concentrations of acetate and butyrate. In conclusion, our findings indicated that a regular dosage of 2000 IU VD3 in the weaned piglets’ diet did not achieve optimal antioxidant capacity and immune function. 25(OH)VD3 had better growth performance than VD3 at the same inclusion level, which is associated with the improved intestinal integrity and antioxidant capacity.
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Affiliation(s)
- Xingjian Zhou
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Youwei Zou
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Youhan Xu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Zeyu Zhang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Yujun Wu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Jindang Cao
- Shandong Haineng Bioengineering Co., Ltd., Rizhao 276800, China
| | - Baoqin Qiu
- Shandong Haineng Bioengineering Co., Ltd., Rizhao 276800, China
| | - Xiaoyu Qin
- Shandong Haineng Bioengineering Co., Ltd., Rizhao 276800, China
| | - Dandan Han
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Xiangshu Piao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Junjun Wang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Jinbiao Zhao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
- Correspondence: ; Tel.: +86-15600911358
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Zhang L, Liu H, Liu S, Piao X. Dietary supplementation with 25-hydroxycholecalciferol and phytase in growing-finishing pigs: I. Effects on performance, carcass traits, muscle antioxidant capacity and fatty acid profile. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.115003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Vitamin D 3 Supplementation in Drinking Water Prior to Slaughter Improves Oxidative Status, Physiological Stress, and Quality of Pork. Antioxidants (Basel) 2020; 9:antiox9060559. [PMID: 32604942 PMCID: PMC7346143 DOI: 10.3390/antiox9060559] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 12/23/2022] Open
Abstract
The aims of this study were to investigate the effect of vitamin D3 administration in drinking water during lairage time prior to slaughter on physiological stress, oxidative status, and pork quality characteristics. Two experiments were carried out. The first one was performed to examine the effect of vitamin D3 supplementation in drinking water, and the second one to check the effect of supplementation dose (500,000 IU/L vs. 700,000 IU/L). Serum calcium concentration was greater in pigs receiving vitamin D3 in water when compared to the control group. In experiment 1, a 40% α-tocopherol increase in meat from the group supplemented with vitamin D3 (500,000 IU/animal) was observed, that resulted in a tendency of decreased meat malondialdehyde (MDA) values at days 5 and 8 after refrigerated storage. In experiment 2, since water intake was higher (800,000 IU and 1,120,000 IU/animal of vitamin D3 consumption) effects on oxidative status were more profound and vitamin D3 supplementation increased serum α-tocopherol and decreased cortisol and serum TBARS. These effects were also observed in meat; TBARS levels were decreased after 3 days of refrigerated storage. In both experiments meat from pigs that received vitamin D3 in drinking water had a lower proportion of total free-polyunsaturated fatty acids (mainly n-6) when compared to the unsupplemented pigs, and these were positively correlated with TBARS production at day 5 of refrigerated storage (r = 0.53 and 0.38 for experiments 1 and 2, respectively). Meat from pigs receiving vitamin D3 in water showed reduced cohesiveness, gumminess, and chewiness values compared to the control group. The magnetic resonance imaging study of muscle confirmed the effects on water retention with lesser transverse relaxation time in pigs supplemented with vitamin D3. No vitamin D3 dose effect was observed, apart from muscle α-tocopherol concentration that was higher in pigs supplemented with 700,000 compared to those supplemented with 500,000 UI/L.
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The potential role of secondary metabolites in modulating the flavor and taste of the meat. Food Res Int 2019; 122:174-182. [PMID: 31229070 DOI: 10.1016/j.foodres.2019.04.007] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 04/03/2019] [Accepted: 04/04/2019] [Indexed: 12/25/2022]
Abstract
Flavor is one of the most significant characteristics of beef palatability and it can eventually affect the consumer's acceptance of a beef product and purchasing habits. Variation in beef quality is large and is due to many factors, such as differences in genetic background, sex, age, management and nutrition. The consumer's decision to purchase beef is guided by the perception of healthiness and a variety of sensory traits including color, tenderness, juiciness, and aroma or flavor. Apart from this, there are several factors including peptides, fatty acids, amino acids, vitamins, fat contents are also play a vital role in determining the taste and flavor of the meat. In this review, we try to explore and explain the potential role of these factors in modulating the flavor and taste of the meat in detail.
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Duffy SK, Kelly AK, Rajauria G, Clarke LC, Gath V, Monahan FJ, O'Doherty JV. The effect of 25-hydroxyvitamin D3and phytase inclusion on pig performance, bone parameters and pork quality in finisher pigs. J Anim Physiol Anim Nutr (Berl) 2018; 102:1296-1305. [DOI: 10.1111/jpn.12939] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 05/11/2018] [Accepted: 05/13/2018] [Indexed: 12/16/2022]
Affiliation(s)
- Sarah K. Duffy
- School of Agriculture and Food Science; University College Dublin; Dublin 4 Ireland
| | - Alan K. Kelly
- School of Agriculture and Food Science; University College Dublin; Dublin 4 Ireland
| | - Gaurav Rajauria
- School of Agriculture and Food Science; University College Dublin; Dublin 4 Ireland
| | - Louise C. Clarke
- School of Agriculture and Food Science; University College Dublin; Dublin 4 Ireland
| | - Vivian Gath
- School of Veterinary Medicine; University College Dublin; Dublin 4 Ireland
| | - Frank J. Monahan
- School of Agriculture and Food Science; University College Dublin; Dublin 4 Ireland
| | - John V. O'Doherty
- School of Agriculture and Food Science; University College Dublin; Dublin 4 Ireland
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Correia CS, Alfaia CM, Madeira MS, Lopes PA, Matos TJS, Cunha LF, Prates JAM, Freire JPB. Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs. J Anim Physiol Anim Nutr (Berl) 2017; 101:1215-1226. [DOI: 10.1111/jpn.12642] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2016] [Accepted: 10/16/2016] [Indexed: 11/26/2022]
Affiliation(s)
- C. S. Correia
- LEAF; Instituto Superior de Agronomia; Universidade de Lisboa; Tapada da Ajuda Lisboa Portugal
| | - C. M. Alfaia
- CIISA; Faculdade de Medicina Veterinária; Universidade de Lisboa, Avenida da Universidade Técnica; Alto da Ajuda Lisboa Portugal
| | - M. S. Madeira
- CIISA; Faculdade de Medicina Veterinária; Universidade de Lisboa, Avenida da Universidade Técnica; Alto da Ajuda Lisboa Portugal
| | - P. A. Lopes
- CIISA; Faculdade de Medicina Veterinária; Universidade de Lisboa, Avenida da Universidade Técnica; Alto da Ajuda Lisboa Portugal
| | - T. J. S. Matos
- LEAF; Instituto Superior de Agronomia; Universidade de Lisboa; Tapada da Ajuda Lisboa Portugal
| | - L. F. Cunha
- LEAF; Instituto Superior de Agronomia; Universidade de Lisboa; Tapada da Ajuda Lisboa Portugal
| | - J. A. M. Prates
- CIISA; Faculdade de Medicina Veterinária; Universidade de Lisboa, Avenida da Universidade Técnica; Alto da Ajuda Lisboa Portugal
| | - J. P. B. Freire
- LEAF; Instituto Superior de Agronomia; Universidade de Lisboa; Tapada da Ajuda Lisboa Portugal
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Foroozanfard F, Jamilian M, Bahmani F, Talaee R, Talaee N, Hashemi T, Nasri K, Asemi Z, Esmaillzadeh A. Calcium plus vitamin D supplementation influences biomarkers of inflammation and oxidative stress in overweight and vitamin D-deficient women with polycystic ovary syndrome: a randomized double-blind placebo-controlled clinical trial. Clin Endocrinol (Oxf) 2015; 83:888-94. [PMID: 26119844 DOI: 10.1111/cen.12840] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 06/03/2015] [Accepted: 06/17/2015] [Indexed: 01/19/2023]
Abstract
OBJECTIVE This study was conducted to determine the effects of calcium plus vitamin D supplementation on inflammatory factors and biomarkers of oxidative stress among overweight vitamin D-deficient women with polycystic ovary syndrome (PCOS). DESIGN, PATIENTS AND MEASUREMENTS This randomized double-blind placebo-controlled clinical trial was performed among 104 overweight vitamin D-deficient women diagnosed with PCOS aged 18-40 years. Participants were randomly divided into four groups. Group A received 1000 mg calcium daily and vitamin D placebo weekly (N = 26), group B 50000 IU vitamin D weekly and calcium placebo daily (N = 26), group C 1000 mg calcium daily plus 50000 IU vitamin D weekly (N = 26) and group D calcium placebo daily plus vitamin D placebo weekly (N = 26) for 8 weeks. Fasting blood samples were taken at baseline and 8 weeks after intervention to measure inflammatory factors and biomarkers of oxidative stress. RESULTS After 8 weeks, individuals taking calcium plus vitamin D supplements had greater decreases in homoeostatic model assessment beta-cell function (HOMA-B) score (-11·1 vs -8·6, -3·4 and 13·7, respectively, P = 0·03), serum high-sensitivity C-reactive protein (hs-CRP) (-948·3 vs 802·3, -383·8 and 618·2 ng/ml, respectively, P = 0·04) and plasma malondialdehyde (MDA) concentrations (-0·6 vs -0·5, -0·1 and 0·6 μmol/l, respectively, P = 0·009), and significant increases in plasma total antioxidant capacity (TAC) (35·2 vs 21·1, 22·5 and -153·8 mmol/l, respectively, P = 0·006) and glutathione (GSH) levels (216·0 vs 3·9, -47·5 and -160·8 μmol/l, respectively, P = 0·001) compared with calcium alone, vitamin D alone and placebo groups. Calcium plus vitamin D cosupplementation did not influence plasma NO and catalase levels. CONCLUSIONS We found that calcium plus vitamin D cosupplementation for 8 weeks among overweight and vitamin D-deficient women with PCOS had beneficial effects on inflammatory factor and biomarkers of oxidative stress.
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Affiliation(s)
- Fatemeh Foroozanfard
- Department of Gynecology and Obstetrics, School of Medicine, Kashan University of Medical Sciences, Kashan, Iran
| | - Mehri Jamilian
- Department of Gynecology and Obstetrics, School of Medicine, Arak University of Medical Sciences, Arak, Iran
| | - Fereshteh Bahmani
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran
| | - Rezvan Talaee
- Department of Dermatology, School of Medicine, Kashan University of Medical Sciences, Kashan, Iran
| | - Naeeme Talaee
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran
| | - Teibeh Hashemi
- Department of Gynecology and Obstetrics, School of Medicine, Kashan University of Medical Sciences, Kashan, Iran
| | - Khadijeh Nasri
- Department of Gynecology and Obstetrics, School of Medicine, Arak University of Medical Sciences, Arak, Iran
| | - Zatollah Asemi
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran
| | - Ahmad Esmaillzadeh
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
- Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
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Soladoye PO, Shand PJ, Aalhus JL, Gariépy C, Juárez M. Review: Pork belly quality, bacon properties and recent consumer trends. CANADIAN JOURNAL OF ANIMAL SCIENCE 2015. [DOI: 10.4141/cjas-2014-121] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Soladoye, P. O., Shand, P. J., Aalhus, J. L., Gariépy, C. and Juárez, M. 2015. Review: Pork belly quality, bacon properties and recent consumer trends. Can. J. Anim. Sci. 95: 325–340. Several factors can affect pork belly quality and, subsequently, bacon quality. Going by the recent trends in the bacon market and bearing in mind the more choosy nature of the consuming populace, it is imperative to consider the factors that can affect or improve bacon quality, thereby sustaining the current market surge. In as much as both genetic and environmental factors have been identified as largely affecting muscle food quality, nutritional interventions also seem to be a very viable tool to improve the quality of meat and its products. Processing and storage methods can also affect bacon quality, including microbial quality, physicochemical attributes and palatability. Both objective and subjective measures have been explored in assessing belly quality, most of which use belly softness and fatty acid profile as yardsticks, whereas bacon quality has been widely assessed only subjectively in terms of fat quality and slice integrity. Although consumers’ and producers’ quality perceptions seem to be in conflict, it is the responsibility of all stakeholders in the bacon industries to come together in ensuring a balanced approach to satisfy both parties along the production chain.
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Affiliation(s)
- P. O. Soladoye
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada S7N 5A8
- Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta, Canada T4L 1W1
| | - P. J. Shand
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada S7N 5A8
| | - J. L. Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta, Canada T4L 1W1
| | - C. Gariépy
- Agriculture and Agri-Food Canada, Saint-Hyacinthe, Québec, Canada J2S 8E3
| | - M. Juárez
- Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta, Canada T4L 1W1
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Jiang S, Jiang Z, Yang K, Chen F, Zheng C, Wang L. Dietary vitamin D3 requirement of Chinese yellow-feathered broilers. Poult Sci 2015. [DOI: 10.3382/ps/pev163] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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Kim JC, Jose CG, Trezona M, Moore KL, Pluske JR, Mullan BP. Supra-nutritional vitamin E supplementation for 28 days before slaughter maximises muscle vitamin E concentration in finisher pigs. Meat Sci 2015; 110:270-7. [PMID: 26313847 DOI: 10.1016/j.meatsci.2015.08.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2015] [Revised: 07/14/2015] [Accepted: 08/10/2015] [Indexed: 11/20/2022]
Abstract
A 4 × 3 factorial experiment (n=8 pigs per treatment combination) was conducted with 96 female Landrace × Large White pigs to examine the required level of dietary vitamin E and optimum feeding duration before slaughter to maximise muscle vitamin E content in the Longissimus thoracis et lumborum (LTL) muscle. The respective factors were four dietary levels of vitamin E (supplemented as dl-α-tocopheryl acetate; 35, 300, 500, and 700 IU/kg) and three feeding durations (14, 28 and 42 days before slaughter). Vitamin E concentration in the LTL was maximised at 6 mg/kg, which was achieved by feeding a 700 IU vitamin E diet for 28 days before slaughter (P<0.001). There was no further increase in the vitamin E content of the LTL by feeding the high vitamin E diet more than 28 days before slaughter.
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Affiliation(s)
- J C Kim
- Pork Innovation, Department of Agriculture and Food, South Perth, WA 6151, Australia.
| | - C G Jose
- School of Veterinary and Life Sciences, Murdoch University, Murdoch WA 6150, Australia
| | - M Trezona
- Pork Innovation, Department of Agriculture and Food, South Perth, WA 6151, Australia
| | - K L Moore
- Pork Innovation, Department of Agriculture and Food, South Perth, WA 6151, Australia
| | - J R Pluske
- School of Veterinary and Life Sciences, Murdoch University, Murdoch WA 6150, Australia
| | - B P Mullan
- Sheep Industry Development, Department of Agriculture and Food, South Perth, WA 6151, Australia
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von Rosenberg SJ, Weber GM, Erhardt A, Höller U, Wehr UA, Rambeck WA. Tolerance evaluation of overdosed dietary levels of 25-hydroxyvitamin D3
in growing piglets. J Anim Physiol Anim Nutr (Berl) 2015; 100:371-80. [DOI: 10.1111/jpn.12355] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2015] [Accepted: 05/03/2015] [Indexed: 01/16/2023]
Affiliation(s)
- S. J. von Rosenberg
- Institute for Animal Nutrition; Ludwig-Maximilians-University Munich; Oberschleissheim Germany
| | - G. M. Weber
- DSM Nutritional Products Limited; Nutrition Innovation Center; Kaiseraugst Switzerland
| | - A. Erhardt
- Institute for Animal Nutrition; Ludwig-Maximilians-University Munich; Oberschleissheim Germany
| | - U. Höller
- DSM Nutritional Products Limited; Nutrition Innovation Center; Kaiseraugst Switzerland
| | - U. A. Wehr
- Institute for Animal Nutrition; Ludwig-Maximilians-University Munich; Oberschleissheim Germany
| | - W. A. Rambeck
- Institute for Animal Nutrition; Ludwig-Maximilians-University Munich; Oberschleissheim Germany
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Suman SP, Hunt MC, Nair MN, Rentfrow G. Improving beef color stability: Practical strategies and underlying mechanisms. Meat Sci 2014; 98:490-504. [DOI: 10.1016/j.meatsci.2014.06.032] [Citation(s) in RCA: 113] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 06/20/2014] [Accepted: 06/21/2014] [Indexed: 01/31/2023]
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Lahučký R, Bučko O, Haščík P, Liptaj T. Effects of creatine and vitamin E on muscle energetic metabolism, antioxidant stability and meat quality of pigs. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2013. [DOI: 10.11118/actaun201260050151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Lobo-Jr. A, Delgado E, Mourão G, Pedreira A, Berndt A, Demarchi J. Interaction of dietary vitamin D3 and sunlight exposure on B. indicus cattle: Animal performance, carcass traits, and meat quality. Livest Sci 2012. [DOI: 10.1016/j.livsci.2012.02.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Effect of dietary beta-agonist treatment, vitamin D3 supplementation and electrical stimulation of carcasses on colour and drip loss of steaks from feedlot steers. Meat Sci 2012; 90:607-12. [DOI: 10.1016/j.meatsci.2011.10.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2011] [Revised: 10/03/2011] [Accepted: 10/03/2011] [Indexed: 11/19/2022]
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17
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The effect of vitamin D3 supplementation on texture and oxidative stability of beef loins from steers treated with zilpaterol hydrochloride. Meat Sci 2012; 90:145-51. [DOI: 10.1016/j.meatsci.2011.06.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2011] [Revised: 06/09/2011] [Accepted: 06/11/2011] [Indexed: 11/24/2022]
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18
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Lahucky R, Nuernberg K, Kovac L, Bucko O, Nuernberg G. Assessment of the antioxidant potential of selected plant extracts – In vitro and in vivo experiments on pork. Meat Sci 2010; 85:779-84. [DOI: 10.1016/j.meatsci.2010.04.004] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2008] [Revised: 04/01/2010] [Accepted: 04/07/2010] [Indexed: 11/16/2022]
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19
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Janz JAM, Morel PCH, Purchas RW, Corrigan VK, Cumarasamy S, Wilkinson BHP, Hendriks WH. The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the quality of pork from female pigs1. J Anim Sci 2008; 86:1402-9. [DOI: 10.2527/jas.2007-0437] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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