| Effect of dietary oregano oil and alpha-tocopheryl acetate supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissues. | |
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MedLine Citation:
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PMID: 14507415 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Twenty-five 12-week-old turkeys randomly divided into five groups were given a basal diet, or a basal diet supplemented with 200 mg alpha-tocopheryl acetate/kg, or 100 mg oregano oil/kg or 200 mg oregano oil/kg, or 100 mg oregano oil plus 100 mg alpha-tocopheryl acetate/kg diet, for 4 weeks prior to slaughter. Breast, thigh, liver and heart tissues were subjected to iron-induced lipid oxidation, the extent of which was determined by third-order derivative spectrophotometry. Results showed that dietary oregano oil at the inclusion level of 200 mg oregano oil/kg diet was more effective in delaying lipid oxidation compared with the inclusion level of 100 mg/kg, but equivalent to the inclusion of 200 mg alpha-tocopheryl acetate/kg diet, which in turn was inferior to the combined inclusion of 100 mg oregano oil plus 100 mg alpha-tocopheryl acetate/kg, which was superior to all dietary treatments. Thigh tissue was more susceptible to oxidation than breast tissue, although it contained alpha-tocopherol at higher concentrations. Also, lipid oxidation in heart was relatively high, although it contained the highest alpha-tocopherol levels. This indicates that tissue alpha-tocopherol is one important factor influencing the level of lipid oxidation, but the distribution of lipids, iron and oregano oil in tissues must also be taken into consideration. Tissue alpha-tocopherol levels responded to dietary intake of 30-200 mg alpha-tocopheryl acetate/kg in the order heart > liver > thigh > breast. Breast, thigh and heart tissues from the oregano groups presented significantly (p < 0.05) higher levels of alpha-tocopherol compared with the control, the increase being positively correlated with the supplementation level. The increased levels of alpha-tocopherol in these tissues indicated that the dietary oregano oil exerted a protective action on alpha-tocopherol. |
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Authors:
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G Papageorgiou; N Botsoglou; A Govaris; I Giannenas; S Iliadis; E Botsoglou |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Journal of animal physiology and animal nutrition Volume: 87 ISSN: 0931-2439 ISO Abbreviation: J Anim Physiol Anim Nutr (Berl) Publication Date: 2003 Oct |
Date Detail:
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Created Date: 2003-09-25 Completed Date: 2003-12-23 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 101126979 Medline TA: J Anim Physiol Anim Nutr (Berl) Country: Germany |
Other Details:
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Languages: eng Pagination: 324-35 Citation Subset: IM |
Affiliation:
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Laboratory of Biological Chemistry, School of Medicine, Aristotle University, Thessaloniki, Greece. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Animals Antioxidants / administration & dosage* Biological Availability Dietary Supplements Dose-Response Relationship, Drug Female Lipid Metabolism* Lipid Peroxidation / drug effects Malondialdehyde / metabolism Oils, Volatile / administration & dosage Origanum / chemistry* Oxidation-Reduction Plant Oils / administration & dosage* Random Allocation Spectrophotometry / veterinary Tissue Distribution Tocopherols Turkeys / metabolism* alpha-Tocopherol / administration & dosage*, analogs & derivatives* |
| Chemical | |
Reg. No./Substance:
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0/Antioxidants; 0/Oils, Volatile; 0/Plant Oils; 1406-66-2/Tocopherols; 542-78-9/Malondialdehyde; 59-02-9/alpha-Tocopherol |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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