dc.contributor.author | Rey, A. I. | |
dc.contributor.author | Segura, J. | |
dc.contributor.author | Olivares, A. | |
dc.contributor.author | Cerisuelo, Alba | |
dc.contributor.author | Pineiro, C. | |
dc.contributor.author | Lopez-Bote, C. J. | |
dc.date.accessioned | 2017-06-01T10:10:03Z | |
dc.date.available | 2017-06-01T10:10:03Z | |
dc.date.issued | 2015 | |
dc.identifier.citation | Rey, A. I., Segura, J., Olivares, A., Cerisuelo, A., Pineiro, C., Lopez-Bote, C. J. (2015). Effect of micellized natural (D-alpha-tocopherol), vs. synthetic (DL-alpha-tocopheryl acetate), vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics. Poultry science, 94(6), 1259-1269. | |
dc.identifier.issn | 0032-5791 | |
dc.identifier.uri | http://hdl.handle.net/20.500.11939/4410 | |
dc.identifier.uri | http://hdl.handle.net/20.500.11939/4410 | |
dc.description.abstract | This study evaluates the effect of vitamin E supplementation source (micellized natural vs. the synthetic form) and dosage (40, 80, or 120 mg/kg) on alpha-tocopherol concentration in plasma and muscle, antioxidant capacity, and breast meat quality in turkeys. Three hundred female turkeys were randomly selected at an average live weight 63.2 g +/- 0.5 and distributed into 7 groups. One group (control) was fed a standard diet without vitamin E supplementation and the other 6 were given mixed diets supplemented with the natural (d-alpha-tocopherol) or synthetic (dl-alpha-tocopheryl acetate) form of vitamin E in 3 dosages (40, 80, or 120 mg/kg). Following 11 wk feeding, results showed that performance parameters were not modified either by source or dosage of vitamin E supplementation to the turkeys. Plasma and muscle alpha-tocopherol at d 9 of refrigerated storage were higher when turkeys were supplemented with the natural form at higher doses. Losses in the concentration of a-tocopherol in meat between the beginning and the end of the 9 d refrigerated storage were greater in the groups supplemented with the synthetic form of vitamin E compared to those receiving the natural supplementation. The relationship between plasma a-tocopherol and the Trolox equivalent antioxidant capacity followed a different trend depending on the vitamin E source. Intramuscular fat was not significantly affected by the vitamin E source supplementation; however the slope of the linear regression equation was lower for the natural form than for the synthetic form. Turkeys given the natural form had higher C18:1n-9 but lower C15:1, C17:1, C20:5n-3, and C22:6n-3 in breast muscle. Meat samples from turkeys supplemented with natural vitamin E had higher deoxymyoglobin at d 3, 6, and 9 and lower metmyoglobin at d 9 of refrigerated storage than those receiving the synthetic form. Dietary supplementation with medium doses (80 mg/kg) micellized d-alpha-tocopherol is an interesting feeding strategy for ensuring antioxidant status and improving meat quality. | |
dc.language.iso | en | |
dc.title | Effect of micellized natural (D-alpha-tocopherol) vs. synthetic (DL-alpha-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics | |
dc.type | article | |
dc.authorAddress | Instituto Valenciano de Investigaciones Agrarias (IVIA), Carretera CV-315, Km. 10’7, 46113 Moncada (Valencia), España | es |
dc.date.issuedFreeForm | JUN 2015 | |
dc.entidadIVIA | Centro de Tecnología Animal | |
dc.identifier.doi | 10.3382/ps/pev091 | |
dc.journal.abbreviatedTitle | Poult.Sci. | |
dc.journal.issueNumber | 6 | |
dc.journal.title | Poultry science | |
dc.journal.volumeNumber | 94 | |
dc.page.final | 1269 | |
dc.page.initial | 1259 | |
dc.rights.accessRights | openAccess | |
dc.source.type | Impreso | |