Influence of dietary vitamin E and selenium on muscle fatty acid composition in pigs
| Autor: | Ulrich Kuechenmeister, Klaus Ender, Gerda Kuhn, Karin Nuernberg, Shoshana Mokady, Uri Cogan, Gerd Nuernberg, Winnefeld K |
|---|---|
| Rok vydání: | 2002 |
| Předmět: |
medicine.medical_specialty
Vitamin E medicine.medical_treatment food and beverages chemistry.chemical_element Stimulation Mitochondrion Biology Basal (phylogenetics) Endocrinology Lipid oxidation chemistry Internal medicine medicine Microsome Fatty acid composition Food science Selenium Food Science |
| Zdroj: | Food Research International. 35:505-510 |
| ISSN: | 0963-9969 |
| DOI: | 10.1016/s0963-9969(01)00148-x |
| Popis: | A total of 28 female pigs were fed a basal diet containing a low amount of α-tocopherol (10.3 mg/kg; control), and diets supplemented with 0.3 mg selenium/kg (group Se) or with 200 mg α-tocopherol/kg (group V) at the growing-finishing period. Increasing dietary level of vitamin E resulted in higher concentration of α-tocopherol in plasma and muscle immediately after slaughter and 4 h later (P⩽0.05). The fatty acid composition of muscle microsomes and mitochondria was slightly affected by the diet. Corresponding to the minor changes of the membrane fatty acid composition the fluidity was unaffected by the diet. A positive relationship was observed between the resistance to in vitro stimulation of peroxidation and the vitamin E content of the muscle samples. Supplementation with selenium did not reduce the lipid oxidation after stimulation. In conclusion, even though the effect was minor, vitamin E improved the antioxidative status in pork. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect