The effect of grain polyphenols and the addition
of vitamin E to diets enriched with α-linolenic acid on the antioxidant status of pigs

Flis, M.; Sobótka, W.; Antoszkiewicz, Zofia; Lipiński, Krzysztof; Zduńczyk, Zenon

doi:10.22358/jafs/66319/2010

Cited by 16 publications

(11 citation statements)

References 19 publications

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“…In a study by Maghin et al (2016), dietary supplementation with algae-derived polyphenols did not affect the antioxidant status of pigs, but increased the number of piglets born alive in the group of sows receiving the above feed additive relative to the control group. Flis et al (2010) found that diets rich in a-linolenic acid (ALA) with a higher content of polyphenols derived from barley and triticale increased the activity of SOD and GSH-Px and serum TAS values in pigs. In another experiment, growing-finishing pigs whose diets were supplemented with vitamin E were characterised by higher SOD activity and tocopherol levels than in the remaining groups (Sobotka et al 2012).…”

Section: Discussionmentioning

confidence: 99%

The effect of polyphenols on the performance and antioxidant status of sows and piglets

Lipiński

Antoszkiewicz

Mazur-Kuśnirek

et al. 2019

Italian Journal of Animal Science

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ABSRACTThe aim of this study was to determine the efficacy of polyphenols in pigs. The experiment was performed on 52 sows divided into 4 groups. Untreated control sows (group 1) were not administered vitamin E in the premixes. The diets of the experimental animals were supplemented with vitamin E in the amount of 50 mg (group 2) or 100 mg/kg diets (group 3) (gestation diets) and 75 mg (group 2) or 150 mg/kg diets (group 3) (lactation diets). The diets of group four sows were supplemented with vitamin E (50/75 mg/kg, gestation/lactation) and Proviox (polyphenols) (50/75 mg/kg, gestation/lactation). The influence of different dietary inclusion levels of vitamin E and vitamin E/polyphenols on the performance, vitamin E concentrations, and antioxidant status of sows and piglets was analysed. The sows whose diets were supplemented with vitamin E and polyphenols (50:50) were characterised by similar fertility, mating success, and litter performance as the group whose diets were supplemented with vitamin E only. The results of this study indicate that sows receiving vitamin E and polyphenols and their progeny were characterised by similar or improved vitamin E status and improved antioxidant status compared with the animals whose diets were supplemented with 100 mg/150 mg of vitamin E/kg diet. It can be concluded that the replacement of 50% of dietary vitamin E with polyphenols did not compromise the growth performance of sows or piglets and improved their antioxidant status.

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Section: Discussionmentioning

confidence: 99%

The effect of polyphenols on the performance and antioxidant status of sows and piglets

Lipiński

Antoszkiewicz

Mazur-Kuśnirek

et al. 2019

Italian Journal of Animal Science

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“…In the present study, it was hypothesized that adding vitamin E to the flaxseed diet would lead to improved results for oxidative stress and the prevention of atherosclerotic lesions as there is evidence that the consumption of flaxseed reduces vitamin E ( 19 ), and only vitamin E supplementation is able to restore the plasma concentration ( 20 ).…”

Section: Discussionmentioning

confidence: 99%

“…SDG has demonstrated extreme radical scavenging activity, thereby protecting polyunsaturated fatty acids from oxidation ( 16 – 18 ). Despite the beneficial effects of SDG, flaxseed consumption has been found to significantly reduce α- and γ-tocopherol concentrations in rats ( 19 ) and only vitamin E supplementation was able to restore the plasma concentrations ( 20 ).…”

Section: Introductionmentioning

confidence: 99%

Antioxidative and antiatherogenic effects of flaxseed, α-tocopherol and their combination in diabetic hamsters fed with a high-fat diet

Haliga

Mocanu

Bădescu

2014

Experimental and Therapeutic Medicine

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Oxidative stress has previously been shown to play a role in the pathogenesis of diabetes mellitus (DM) and its complications. In the present study, the effects of supplementation with dietary antioxidants, flaxseed and α-tocopherol were investigated in diabetic golden Syrian hamsters fed with a high-fat diet. Thirty-five golden Syrian hamsters were randomly divided into a control group (C) and four diabetic groups (DM, DM + flax, DM + E and DM + Flax + E). The hamsters received four different diets for a 20-week period, as follows: i) Groups C and DM received a high-fat diet (40% energy as fat), deficient in α-linolenic acid (ALA); ii) the DM + Flax group received a high-fat diet enriched with ground flaxseed 15 g/100 g of food, rich in ALA; iii) the DM + E group received a high-fat diet enriched with vitamin E, 40 mg α-tocopherol/100 g of food; and iv) the DM + Flax + E group received a high-fat diet enriched with flaxseed and vitamin E. The results of serum lipid and oxidative stress analysis suggested that the antiatherogenic effect of flaxseed, α-tocopherol and their combination added to a high-fat diet in diabetic hamsters was based primarily on their antioxidative role, demonstrated by decreased serum lipid peroxidation and increased liver glutathione content. Improvements of serum glucose and non-high-density lipoprotein cholesterol (HDL-C) levels were observed and may have contributed to the prevention of diabetic macroangiopathy evidenced in the histopathological examination. The antioxidant effect of flaxseed was similar to that of α-tocopherol in diabetic hamsters fed a high-fat diet and combined supplementation did not appear to bring more benefits than flaxseed alone. Moreover, the high dose of ground flaxseed alone may have a better cardioprotective effect than α-tocopherol in diabetic hamsters by reducing total cholesterol and non-HDL-C levels and increasing HDL-C levels.

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“…Positive effects of vitamin E additives (of various chemical forms added at different concentrations) on pork quality and on anti-oxidative stability of muscles have been reported in many articles Jensen et al 1997;Lauridsen et al 2000;Lahučk y et al 2000;Bahelka et al 2004;Guo et al 2006;Janz et al 2008;Bahelka et al 2010;Bahelka et al 2011;Waszkiewicz-Robak et al 2015). Numerous pure pig breeds (Berkshire, Hampshire, White Meaty, Large White) and various hybrids (Large White 3 Landrace 3 Duroc, Hybrid Goland pig [Heavy pig], Landrace 3 Hampshire 3 Pietrain, Landrace 3 Large White, Duroc 3 large White 3 Landrace, Landrace 3 Yorkshine) were studied (Asghar et al 1991a,b;Monahan et al 1992;Anderson et al 1995;Lanari et al 1995;Morrissey et al 1996;Wang et al 1996;Corino et al 1999;Lauridsen et al 1999;Rey et al 2001;Pieszka et al 2006;Niculita et al 2007;Flis et al 2010;Bahelka et al 2011). In majority of cases impact of vitamin-rich feed on level of vitamin E in raw meat was assessed, while loss of the vitamin during meat processing was studied by a few authors only.…”

Section: Introductionmentioning

confidence: 99%

Effect of Dietary α-Tocopherol on Level of Vitamin E in Pure Polish Landrace and Hybrid Polish Landrace × Duroc Swine Breeds and Processed Meat

Szterk

Rogalski

Mikiciuk

et al. 2016

Journal of Food Processing and Preservation

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The aim of this study was to assess: tocopherol (vitamin E) levels in pork made of swine fed with tocopherol‐enriched feed (100 and 200 mg/kg); impact of meat frying/grilling on the levels of the vitamin E; applicability of the curing method commonly used in meat industry to process also meat rich in vitamine E. Depending on feed enrichment, swine breed and the tested muscles, vitamin E levels increased from 1.7 to 4.9 mg/kg. Higher concentrations were observed in hybrid Polish Landrace × Duroc pork than in PPL pork. No significant loss of vitamin E was observed after meat frying. On the other hand, a significant loss was observed in the grilled sample, but the original level was significantly higher than in the control sample. Processing technologies routinely used in meat industry should not be applied to process vitamin‐enrichment since they significantly deteriorate product quality. Practical Applications Among animals fed with vitamin‐enriched fodder, tocopherols content was somewhat higher in hybrid Polish Landrace × Duroc breed than in PPL breed. Frying process did not cause any significant drop in tocopherols content. On the other hand such drop was observed after grilling on traditional charcoal. Vitamin‐enhanced meat after grilling gave final product with tocopherols concentration comparable to vitamin concentration in raw meat obtained from traditionally fed pigs. Therefore, feed enriching barely compensated loss of tocopherols during grilling. Regular industrial technologies used to process vitamin‐enriched meat result in products with similar tocopherols content as that observed in regular meat. Hypothesis that typical industrial smoked product technology could allow to obtain products with vitamin E levels similar to those observed in raw material has not been confirmed. It seems that there is a need to develop some separate, probably more sophisticated technology to process meat of high nutritional value.

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The effect of grain polyphenols and the addition of vitamin E to diets enriched with α-linolenic acid on the antioxidant status of pigs

Cited by 16 publications

References 19 publications

The effect of polyphenols on the performance and antioxidant status of sows and piglets

The effect of polyphenols on the performance and antioxidant status of sows and piglets

Antioxidative and antiatherogenic effects of flaxseed, α-tocopherol and their combination in diabetic hamsters fed with a high-fat diet

Effect of Dietary α-Tocopherol on Level of Vitamin E in Pure Polish Landrace and Hybrid Polish Landrace × Duroc Swine Breeds and Processed Meat

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