| Influence of dietary vitamin E supplementation on meat quality traits and gene expression related to lipid metabolism in the Beijing-you chicken. | |
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MedLine Citation:
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PMID: 19373719 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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1. The effects of dietary vitamin E (DL-alpha-tocopheryl acetate) on carcase and meat quality, oxidative stability, fatty acid composition of muscle lipids, and gene expression related to lipid metabolism were studied in Beijing-you chickens. 2. A total of 360 female birds were distributed among 6 treatments, containing 6 replicates, each of 10 birds. The feed for each treatment was supplemented with vitamin E (0, 10, 50, 100, 150, or 200 mg/kg feed). At 120 d, 30 birds from each treatment were slaughtered to examine the effect of dietary vitamin E supplementation on evaluated traits. 3. The results showed that supplemental vitamin E in diet significantly increased alpha-tocopherol contents of breast and thigh muscles, reduced the drip loss and improved tenderness but did not influence carcase yield, meat colour or pH value 24 h after slaughter. 4. Thiobarbituric acid reactive substance (TBARS) values decreased with increase in dietary vitamin E, and the addition of 100 mg/kg or more vitamin E had a beneficial effect on oxidative stability as indicated by TBARS values during storage up to 7 d. 5. Dietary vitamin E supplementation significantly altered fatty acid composition of breast muscle. Supplementing with 200 mg/kg vitamin E led to lower saturated fatty acids and greater polyunsaturated fatty acids proportions in breast muscle than control and 10 mg/kg vitamin E treatments. 6. Vitamin E supplementation significantly inhibited expression of the cytosolic phospholipase A(2) gene (cPLA(2)) in breast muscle, while enhancing that of the peroxisome proliterator-activated receptor beta (PPAP-beta) and heart fatty acid binding protein genes (H-FABP). The results indicate that dietary supplementation with vitamin E increased lipid stability in muscle and improved meat quality and fatty acid composition, probably by its influence on the expression of genes related to lipid metabolism. |
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Authors:
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W J Li; G P Zhao; J L Chen; M Q Zheng; J Wen |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: British poultry science Volume: 50 ISSN: 1466-1799 ISO Abbreviation: Br. Poult. Sci. Publication Date: 2009 Mar |
Date Detail:
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Created Date: 2009-04-17 Completed Date: 2009-06-05 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 15740290R Medline TA: Br Poult Sci Country: England |
Other Details:
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Languages: eng Pagination: 188-98 Citation Subset: IM |
Affiliation:
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Chinese Academy of Agricultural Sciences, State Key Laboratory of Animal Nutrition, Institute of Animal Science, Beijing, China. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Animals Chickens / metabolism* Diet* Fatty Acids / analysis Female Gene Expression / drug effects* Lipid Metabolism / genetics* Lipid Peroxidation / drug effects Lipids / analysis Meat* Muscle, Skeletal / chemistry Quality Control RNA, Messenger / analysis Thiobarbituric Acid Reactive Substances / analysis Vitamin E / administration & dosage* alpha-Tocopherol / analysis |
| Chemical | |
Reg. No./Substance:
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0/Fatty Acids; 0/Lipids; 0/RNA, Messenger; 0/Thiobarbituric Acid Reactive Substances; 1406-18-4/Vitamin E; 59-02-9/alpha-Tocopherol |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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