The Experts below are selected from a list of 279 Experts worldwide ranked by ideXlab platform
George Z Papageorgiou - One of the best experts on this subject based on the ideXlab platform.
-
Dietary supplementation of oregano essential oil and alpha -Tocopheryl Acetate on microbial growth and lipid oxidation of turkey breast fillets during storage
International Journal of Poultry Science, 2005Co-Authors: Alexandros Govaris, Evropi Botsoglou, Anargyros Moulas, Panagiota Florou-paneri, George Z PapageorgiouAbstract:Twenty four 12-week-old turkeys were divided into four equal groups. One of the groups was given a basal diet containing 30 mg •-Tocopheryl Acetate/kg feed (CONT), whereas the other groups the basal diet further supplemented with 100 mg •-Tocopheryl Acetate/kg (TOC), or 100 mg oregano essential oil/kg (OR), or 100 mg oregano essential oil plus 100 mg •-Tocopheryl Acetate/kg (ORTOC), for 4 weeks prior to slaughter. Lipid oxidation, total viable counts (TVC) and Pseudomonas spp. counts were all assessed in breast fillets stored refrigerated at 4°C for 12 days. Results showed that the OR group was more effective (P0.05) among each other. © Asian Network for Scientific Information, 2005
-
the effects of dietary oregano essential oil and α Tocopheryl Acetate on lipid oxidation in raw and cooked turkey during refrigerated storage
Meat Science, 2003Co-Authors: Nikolaos Botsoglou, Evropi Botsoglou, Alexandros Govaris, Sophia H Grigoropoulou, George Z PapageorgiouAbstract:The effects of dietary oregano essential oil and α-Tocopheryl Acetate supplementation on the susceptibility of raw and cooked turkey breast and thigh meat to lipid oxidation during refrigerated storage for 9 days were examined. Thirty 12-week-old turkeys were divided into five groups and fed a basal diet containing 30 mg α-Tocopheryl Acetate kg(-1) feed as control, or basal diet plus 200 mg α-Tocopheryl Acetate kg(-1), or basal diet plus 100 mg oregano oil kg(-1), or basal diet plus 200 mg oregano oil kg(-1), or basal diet plus 100 mg oregano oil and 100 mg α-Tocopheryl Acetate kg(-1), for 4 weeks prior to slaughter. Lipid oxidation was assessed by monitoring malondialdehyde formation in raw and cooked meat at 0, 3, 6 and 9 days of refrigerated storage, through use of a third-order derivative spectrophotometric method. Results showed that all dietary treatments significantly (P<0.05) increased the stability of both raw and cooked turkey meat to lipid oxidation compared with the control. Oregano oil at 200 mg kg(-1) was significantly (P<0.05) more effective in delaying lipid oxidation compared to the level of 100 mg kg(-1), equivalent to α-Tocopheryl Acetate at 200 mg kg(-1), but inferior (P<0.05) to oregano oil plus α-Tocopheryl Acetate at 100 mg kg(-1) each, which in turn was superior (P<0.05) to all dietary treatments, indicating a synergistic effect. Thigh muscle was more susceptible to oxidation compared with breast muscle in all treatments, although it contained α-tocopherol at significantly (P<0.05) higher levels.
-
effect of dietary oregano oil and α Tocopheryl Acetate supplementation on iron induced lipid oxidation of turkey breast thigh liver and heart tissues
Journal of Animal Physiology and Animal Nutrition, 2003Co-Authors: George Z Papageorgiou, Alexandros Govaris, Ilias Giannenas, N.a. Botsoglou, Stavros Iliadis, Evropi BotsoglouAbstract: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.
-
antioxidant activity of dietary oregano essential oil and α Tocopheryl Acetate supplementation in long term frozen stored turkey meat
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Nikolaos Botsoglou, Evropi Botsoglou, Alexandros Govaris, Sophia H Grigoropoulou, George Z PapageorgiouAbstract:The effects of dietary oregano essential oil and α-Tocopheryl Acetate supplementation on the oxidative stability of long-term frozen stored turkey meat were investigated. Thirty 12-week-old turkeys, randomly divided into five groups, were given a basal diet or a basal diet supplemented with 200 mg of α-Tocopheryl Acetate kg-1, or 100 or 200 mg of oregano oil kg-1, or 100 mg of oregano oil plus 100 mg of α-Tocopheryl Acetate kg-1 for 4 weeks prior to slaughter. Lipid oxidation in breast and thigh meat was assessed after 1, 3, 6, and 9 months of frozen storage at −20 °C prior to or following 7 days of refrigerated storage at 4 °C. Results showed that oregano oil increased the oxidative stability of breast and thigh meat during the frozen storage. Dietary oregano oil at the inclusion level of 200 mg kg-1 feed was significantly (p < 0.05) more effective in delaying lipid oxidation compared to the level of 100 mg kg-1, but equivalent to dietary α-Tocopheryl Acetate supplementation at 200 mg kg-1, which in turn...
-
The effects of dietary oregano essential oil and α-Tocopheryl Acetate on lipid oxidation in raw and cooked turkey during refrigerated storage
Meat science, 2003Co-Authors: Nikolaos Botsoglou, Evropi Botsoglou, Alexandros Govaris, Sophia H Grigoropoulou, George Z PapageorgiouAbstract:The effects of dietary oregano essential oil and α-Tocopheryl Acetate supplementation on the susceptibility of raw and cooked turkey breast and thigh meat to lipid oxidation during refrigerated storage for 9 days were examined. Thirty 12-week-old turkeys were divided into five groups and fed a basal diet containing 30 mg α-Tocopheryl Acetate kg(-1) feed as control, or basal diet plus 200 mg α-Tocopheryl Acetate kg(-1), or basal diet plus 100 mg oregano oil kg(-1), or basal diet plus 200 mg oregano oil kg(-1), or basal diet plus 100 mg oregano oil and 100 mg α-Tocopheryl Acetate kg(-1), for 4 weeks prior to slaughter. Lipid oxidation was assessed by monitoring malondialdehyde formation in raw and cooked meat at 0, 3, 6 and 9 days of refrigerated storage, through use of a third-order derivative spectrophotometric method. Results showed that all dietary treatments significantly (P
Evropi Botsoglou - One of the best experts on this subject based on the ideXlab platform.
-
Oxidative stability and microbial growth of turkey breast fillets during refrigerated storage as influenced by feed supplementation with olive leaves, oregano and/or α-Tocopheryl Acetate
British Poultry Science, 2010Co-Authors: Evropi Botsoglou, Alexandros Govaris, Anargyros Moulas, N BotsogluAbstract:Abstract 1. The aim of this study to evaluate the inhibitory potential of feed supplementation with olive leaves, oregano and/or α-Tocopheryl Acetate on microbial growth and lipid oxidation of turkey breast fillets during refrigerated storage. 2. Forty turkeys allocated to 5 groups of 8 birds each, were fed diets supplemented with olive leaves at 10 g/kg, oregano at 10 g/kg, and α-Tocopheryl Acetate at 150 and 300 mg/kg. Following slaughter, fillets from breast were stored at 4o C in the dark for 12 days, and lipid oxidation and microbial growth were assessed. 3. Results showed that dietary olive leaves were more effective (P0.05) in inhibiting lipid oxidation compared to oregano, but inferior to the dietary supplementation of 300 mg α-Tocopheryl Acetate/kg. In turn, α-Tocopheryl Acetate supplementation at 150 mg/kg was effective (P0.05) in inhibiting lipid oxidation compared to the control but inferior to oregano supplementation. 4. Total viable counts, lactic acid bacteria, Enterobacteriaceae and psychrotrophic bacteria counts were all increased (P0.05) in breast fillets of all groups throughout the refrigerated storage. Diet supplementation with α-Tocopheryl Acetate had no effect on the bacterial counts recorded in the control group, but diet supplementation with olive leaves or oregano resulted in decrease (P
-
Oxidative stability and microbial growth of turkey breast fillets during refrigerated storage as influenced by feed supplementation with olive leaves, oregano and/or α -Tocopheryl Acetate.
British poultry science, 2010Co-Authors: Evropi Botsoglou, Alexandros Govaris, Anargyros Moulas, N.a. BotsoglouAbstract:1. The aim of this study was to evaluate the inhibitory potential of feed supplementation with olive leaves, oregano and/or α-Tocopheryl Acetate on microbial growth and lipid oxidation of turkey breast fillets during refrigerated storage. 2. A total of 40 turkeys, allocated to 5 groups of 8 birds each, were fed on diets supplemented with olive leaves at 10 g/kg, oregano at 10 g/kg or α-Tocopheryl Acetate at 150 or 300 mg/kg. Following slaughter, fillets from breast were stored at 4°C in the dark for 12 d, and lipid oxidation and microbial growth were assessed. 3. Results showed that dietary olive leaves were more effective than oregano at inhibiting lipid oxidation, but were inferior to dietary supplementation of 300 mg α-Tocopheryl Acetate/kg. In turn, α-Tocopheryl Acetate supplementation at 150 mg/kg was effective at inhibiting lipid oxidation compared to the control but inferior to oregano supplementation. 4. Total viable counts, lactic acid bacteria, Enterobacteriaceae and psychrotrophic bacteria coun...
-
Dietary supplementation of oregano essential oil and alpha -Tocopheryl Acetate on microbial growth and lipid oxidation of turkey breast fillets during storage
International Journal of Poultry Science, 2005Co-Authors: Alexandros Govaris, Evropi Botsoglou, Anargyros Moulas, Panagiota Florou-paneri, George Z PapageorgiouAbstract:Twenty four 12-week-old turkeys were divided into four equal groups. One of the groups was given a basal diet containing 30 mg •-Tocopheryl Acetate/kg feed (CONT), whereas the other groups the basal diet further supplemented with 100 mg •-Tocopheryl Acetate/kg (TOC), or 100 mg oregano essential oil/kg (OR), or 100 mg oregano essential oil plus 100 mg •-Tocopheryl Acetate/kg (ORTOC), for 4 weeks prior to slaughter. Lipid oxidation, total viable counts (TVC) and Pseudomonas spp. counts were all assessed in breast fillets stored refrigerated at 4°C for 12 days. Results showed that the OR group was more effective (P0.05) among each other. © Asian Network for Scientific Information, 2005
-
the effects of dietary oregano essential oil and α Tocopheryl Acetate on lipid oxidation in raw and cooked turkey during refrigerated storage
Meat Science, 2003Co-Authors: Nikolaos Botsoglou, Evropi Botsoglou, Alexandros Govaris, Sophia H Grigoropoulou, George Z PapageorgiouAbstract:The effects of dietary oregano essential oil and α-Tocopheryl Acetate supplementation on the susceptibility of raw and cooked turkey breast and thigh meat to lipid oxidation during refrigerated storage for 9 days were examined. Thirty 12-week-old turkeys were divided into five groups and fed a basal diet containing 30 mg α-Tocopheryl Acetate kg(-1) feed as control, or basal diet plus 200 mg α-Tocopheryl Acetate kg(-1), or basal diet plus 100 mg oregano oil kg(-1), or basal diet plus 200 mg oregano oil kg(-1), or basal diet plus 100 mg oregano oil and 100 mg α-Tocopheryl Acetate kg(-1), for 4 weeks prior to slaughter. Lipid oxidation was assessed by monitoring malondialdehyde formation in raw and cooked meat at 0, 3, 6 and 9 days of refrigerated storage, through use of a third-order derivative spectrophotometric method. Results showed that all dietary treatments significantly (P<0.05) increased the stability of both raw and cooked turkey meat to lipid oxidation compared with the control. Oregano oil at 200 mg kg(-1) was significantly (P<0.05) more effective in delaying lipid oxidation compared to the level of 100 mg kg(-1), equivalent to α-Tocopheryl Acetate at 200 mg kg(-1), but inferior (P<0.05) to oregano oil plus α-Tocopheryl Acetate at 100 mg kg(-1) each, which in turn was superior (P<0.05) to all dietary treatments, indicating a synergistic effect. Thigh muscle was more susceptible to oxidation compared with breast muscle in all treatments, although it contained α-tocopherol at significantly (P<0.05) higher levels.
-
effect of dietary oregano oil and α Tocopheryl Acetate supplementation on iron induced lipid oxidation of turkey breast thigh liver and heart tissues
Journal of Animal Physiology and Animal Nutrition, 2003Co-Authors: George Z Papageorgiou, Alexandros Govaris, Ilias Giannenas, N.a. Botsoglou, Stavros Iliadis, Evropi BotsoglouAbstract: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.
Soren Krogh Jensen - One of the best experts on this subject based on the ideXlab platform.
-
Absorption of α-Tocopheryl Acetate is limited in mink kits (Mustela vison) during weaning.
Scientific reports, 2021Co-Authors: Saman Lashkari, Tove Clausen, Leslie Foldager, Soren Krogh JensenAbstract:Bioavailability of α-tocopherol varies with source, dose and duration of supplementation. The effect of source and dose of α-tocopherol on response of α-tocopherol stereoisomers in plasma and tissues of mink kits during the weaning period was studied. Twelve mink kits were euthanised in CO2 at the beginning of the experiment, and 156 mink kits (12 replicates per treatment group) were randomly assigned to thirteen treatment groups: no added α-tocopherol in the feed (0 dose) or four different doses (50, 75, 100 and 150 mg/kg of diet) of RRR-α-tocopherol (ALC), RRR-α-Tocopheryl Acetate (ACT) or all-rac-α-Tocopheryl Acetate (SYN). Six mink kits per treatment group were euthanised 3 weeks after initiation of the experiment, and the remaining six were euthanised 6 weeks after initiation of the experiment. The RRR-α-tocopherol content in plasma, liver, heart and lungs was affected by interaction between source and dose (P
-
absorption of α Tocopheryl Acetate is limited in mink kits mustela vison during weaning
Scientific Reports, 2021Co-Authors: Saman Lashkari, Tove Clausen, Leslie Foldager, Soren Krogh JensenAbstract:Bioavailability of α-tocopherol varies with source, dose and duration of supplementation. The effect of source and dose of α-tocopherol on response of α-tocopherol stereoisomers in plasma and tissues of mink kits during the weaning period was studied. Twelve mink kits were euthanised in CO2 at the beginning of the experiment, and 156 mink kits (12 replicates per treatment group) were randomly assigned to thirteen treatment groups: no added α-tocopherol in the feed (0 dose) or four different doses (50, 75, 100 and 150 mg/kg of diet) of RRR-α-tocopherol (ALC), RRR-α-Tocopheryl Acetate (ACT) or all-rac-α-Tocopheryl Acetate (SYN). Six mink kits per treatment group were euthanised 3 weeks after initiation of the experiment, and the remaining six were euthanised 6 weeks after initiation of the experiment. The RRR-α-tocopherol content in plasma, liver, heart and lungs was affected by interaction between source and dose (P < 0.01 for all). The highest RRR-α-tocopherol content in plasma (13.6 µg/ml; LS-means for source across dose and week), liver (13.6 µg/mg), heart (7.6 µg/mg) and lungs (9.8 µg/mg) was observed in mink kits fed ALC. The RRR-α-tocopherol content in plasma and tissues depended on source and dose interaction and increased linearly with supplementation. In conclusion, the interaction between source and dose reveals a limitation in hydrolysis of ester bond in α-Tocopheryl Acetate in mink kits around weaning as the likely causative explanation for the higher response of ALC at the highest doses. Thus, considerable attention has to be paid to the source of α-tocopherol during weaning of mink kits fed a high dose of α-tocopherol.
-
bioavailability of α tocopherol stereoisomers in lambs depends on dietary doses of all rac or rrr α Tocopheryl Acetate
Animal, 2019Co-Authors: L N Leal, Soren Krogh Jensen, J Bello, L Den A Hartog, W H Hendriks, J MartinteresoAbstract:When supplementing lamb diets with vitamin E, an equivalence factor of 1.36 is used to discriminate between RRR-α-Tocopheryl Acetate and all-rac-α-Tocopheryl Acetate. However, more recent studies suggest a need for new equivalence factors for livestock animals. The current study aimed to determine the effect of RRR- and all-rac-α-Tocopheryl Acetate supplementation on α-tocopherol deposition in lamb tissues. A total of 108 Rasa Aragonesa breed lambs were fed increasing amounts of all-rac-α-Tocopheryl Acetate (0.25, 0.5, 1.0 and 2.0 g/kg compound feed) or RRR-α-Tocopheryl Acetate (0.125, 0.25, 0.5 and 1.0 g/kg compound feed) by adding them to a basal diet that contained 0.025 g/kg feed of all-rac-α-Tocopheryl Acetate as part of the standard vitamin and mineral mixture. The diets were fed for the last 14 days before slaughtering at 25.8±1.67 kg BW. Within 20 min after slaughter samples of muscle, heart, liver, brain and spleen were frozen at -20°C until α-tocopherol analysis. Increased supplementation of either vitamin E sources led to a significant increase (P < 0.001) in α-tocopherol concentration in all tissues studied. The tissue with the highest α-tocopherol concentration was the liver followed by spleen, heart and muscle. At similar supplementation levels (0.25, 0.50 and 1.0 g/kg compound feed), α-tocopherol content in the selected tissues was not affected by α-tocopherol source. However, the ratios between RRR- and all-rac-α-Tocopheryl Acetate increased with the increasing α-tocopherol supplementation (at 0.25 and 1.0 g/kg compound feed), from 1.06 to 1.16 in muscle, 1.07 to 1.15 in heart, 0.91 to 0.94 in liver and 0.98 to 1.10 in spleen. The highest relative proportion of Ʃ2S (sum of SSS-, SSR-, SRS- and SRR-α-tocopherol)-configured stereoisomers was found in the liver of lambs supplemented with all-rac-α-Tocopheryl Acetate accounting for up to 35 to 39% of the total α-tocopherol retained, whereas the proportion of Ʃ2S-configured stereoisomers in the other tissues accounted for <14%. Increasing all-rac-α-Tocopheryl Acetate supplementation was also found to affect the 2R-configured stereoisomer profile in muscle, heart and spleen with increasing proportions of RRS-, RSR- and RSS- at the cost of RRR-α-tocopherol. In all tissues, the relative proportion of all non-RRR-stereoisomers in lambs receiving RRR-α-Tocopheryl Acetate was lower than RRR-α-tocopherol. These results confirm that the relative bioavailability of RRR- and all-rac-α-Tocopheryl Acetate is dose- and tissue-dependent and that a single ratio to discriminate the two sources cannot be used.
-
Bioavailability of α-tocopherol stereoisomers in lambs depends on dietary doses of all-rac- or RRR-α-Tocopheryl Acetate.
Animal : an international journal of animal bioscience, 2018Co-Authors: L N Leal, Soren Krogh Jensen, J Bello, W H Hendriks, L.a. Den Hartog, Javier Martín-teresoAbstract:When supplementing lamb diets with vitamin E, an equivalence factor of 1.36 is used to discriminate between RRR-α-Tocopheryl Acetate and all-rac-α-Tocopheryl Acetate. However, more recent studies suggest a need for new equivalence factors for livestock animals. The current study aimed to determine the effect of RRR- and all-rac-α-Tocopheryl Acetate supplementation on α-tocopherol deposition in lamb tissues. A total of 108 Rasa Aragonesa breed lambs were fed increasing amounts of all-rac-α-Tocopheryl Acetate (0.25, 0.5, 1.0 and 2.0 g/kg compound feed) or RRR-α-Tocopheryl Acetate (0.125, 0.25, 0.5 and 1.0 g/kg compound feed) by adding them to a basal diet that contained 0.025 g/kg feed of all-rac-α-Tocopheryl Acetate as part of the standard vitamin and mineral mixture. The diets were fed for the last 14 days before slaughtering at 25.8±1.67 kg BW. Within 20 min after slaughter samples of muscle, heart, liver, brain and spleen were frozen at -20°C until α-tocopherol analysis. Increased supplementation of either vitamin E sources led to a significant increase (P < 0.001) in α-tocopherol concentration in all tissues studied. The tissue with the highest α-tocopherol concentration was the liver followed by spleen, heart and muscle. At similar supplementation levels (0.25, 0.50 and 1.0 g/kg compound feed), α-tocopherol content in the selected tissues was not affected by α-tocopherol source. However, the ratios between RRR- and all-rac-α-Tocopheryl Acetate increased with the increasing α-tocopherol supplementation (at 0.25 and 1.0 g/kg compound feed), from 1.06 to 1.16 in muscle, 1.07 to 1.15 in heart, 0.91 to 0.94 in liver and 0.98 to 1.10 in spleen. The highest relative proportion of Ʃ2S (sum of SSS-, SSR-, SRS- and SRR-α-tocopherol)-configured stereoisomers was found in the liver of lambs supplemented with all-rac-α-Tocopheryl Acetate accounting for up to 35 to 39% of the total α-tocopherol retained, whereas the proportion of Ʃ2S-configured stereoisomers in the other tissues accounted for
-
Distribution of α-tocopherol stereoisomers in mink (Mustela vison) organs varies with the amount of all-rac-α-Tocopheryl Acetate in the diet.
The British journal of nutrition, 2018Co-Authors: Lone Hymøller, Tove Clausen, Saman Lashkari, Soren Krogh JensenAbstract:Synthetic α-tocopherol has eight isomeric configurations including four 2R (RSS, RRS, RSR, RRR) and four 2S (SRR, SSR, SRS, SSS). Only the RRR stereoisomer is naturally synthesised by plants. A ratio of 1·36:1 in biopotency of RRR-α-Tocopheryl Acetate to all-rac-α-Tocopheryl Acetate is generally accepted; however, studies indicate that neither biopotency of α-tocopherol stereoisomers nor bioavailability between them is constant, but depend on dose, time, animal species and organs. A total of forty growing young male mink were, after weaning, assigned one of the following treatments for 90 d: no α-tocopherol in diet (ALFA_0), 40 mg/kg RRR-α-Tocopheryl Acetate (NAT_40), 40 mg/kg all-rac-α-Tocopheryl Acetate (SYN_40) and 80 mg/kg feed all-rac-α-Tocopheryl Acetate (SYN_80). Mink were euthanised in CO₂ and blood was collected by heart puncture. Mink were pelted and liver, heart, lungs, brain and abdominal fat were collected for α-tocopherol stereoisomer analysis. The proportion of RRR-α-tocopherol decreased in all organs and plasma with increasing amount of synthetic α-tocopherol stereoisomers in the diet (P≤0·05), whereas the proportion of all synthetic α-tocopherol stereoisomers increased with increasing amount of synthetic α-tocopherol stereoisomers in the diet (P≤0·05). The proportion of α-tocopherol stereoisomers in plasma, brain, heart, lungs and abdominal fat showed the following order: RRR>RRS, RSR, RSS>Σ2S, regardless of α-tocopherol supplement. The liver had the highest proportion of Σ2S stereoisomers, and lowest proportion of RRR-α-tocopherol. In conclusion, distribution of α-tocopherol stereoisomers differs with dose and form of α-tocopherol supplementation. The results did also reveal the liver’s role as the major organ for accumulation of Σ2S α-tocopherol stereoisomers.
Alexandros Govaris - One of the best experts on this subject based on the ideXlab platform.
-
Oxidative stability and microbial growth of turkey breast fillets during refrigerated storage as influenced by feed supplementation with olive leaves, oregano and/or α-Tocopheryl Acetate
British Poultry Science, 2010Co-Authors: Evropi Botsoglou, Alexandros Govaris, Anargyros Moulas, N BotsogluAbstract:Abstract 1. The aim of this study to evaluate the inhibitory potential of feed supplementation with olive leaves, oregano and/or α-Tocopheryl Acetate on microbial growth and lipid oxidation of turkey breast fillets during refrigerated storage. 2. Forty turkeys allocated to 5 groups of 8 birds each, were fed diets supplemented with olive leaves at 10 g/kg, oregano at 10 g/kg, and α-Tocopheryl Acetate at 150 and 300 mg/kg. Following slaughter, fillets from breast were stored at 4o C in the dark for 12 days, and lipid oxidation and microbial growth were assessed. 3. Results showed that dietary olive leaves were more effective (P0.05) in inhibiting lipid oxidation compared to oregano, but inferior to the dietary supplementation of 300 mg α-Tocopheryl Acetate/kg. In turn, α-Tocopheryl Acetate supplementation at 150 mg/kg was effective (P0.05) in inhibiting lipid oxidation compared to the control but inferior to oregano supplementation. 4. Total viable counts, lactic acid bacteria, Enterobacteriaceae and psychrotrophic bacteria counts were all increased (P0.05) in breast fillets of all groups throughout the refrigerated storage. Diet supplementation with α-Tocopheryl Acetate had no effect on the bacterial counts recorded in the control group, but diet supplementation with olive leaves or oregano resulted in decrease (P
-
Oxidative stability and microbial growth of turkey breast fillets during refrigerated storage as influenced by feed supplementation with olive leaves, oregano and/or α -Tocopheryl Acetate.
British poultry science, 2010Co-Authors: Evropi Botsoglou, Alexandros Govaris, Anargyros Moulas, N.a. BotsoglouAbstract:1. The aim of this study was to evaluate the inhibitory potential of feed supplementation with olive leaves, oregano and/or α-Tocopheryl Acetate on microbial growth and lipid oxidation of turkey breast fillets during refrigerated storage. 2. A total of 40 turkeys, allocated to 5 groups of 8 birds each, were fed on diets supplemented with olive leaves at 10 g/kg, oregano at 10 g/kg or α-Tocopheryl Acetate at 150 or 300 mg/kg. Following slaughter, fillets from breast were stored at 4°C in the dark for 12 d, and lipid oxidation and microbial growth were assessed. 3. Results showed that dietary olive leaves were more effective than oregano at inhibiting lipid oxidation, but were inferior to dietary supplementation of 300 mg α-Tocopheryl Acetate/kg. In turn, α-Tocopheryl Acetate supplementation at 150 mg/kg was effective at inhibiting lipid oxidation compared to the control but inferior to oregano supplementation. 4. Total viable counts, lactic acid bacteria, Enterobacteriaceae and psychrotrophic bacteria coun...
-
Dietary supplementation of oregano essential oil and alpha -Tocopheryl Acetate on microbial growth and lipid oxidation of turkey breast fillets during storage
International Journal of Poultry Science, 2005Co-Authors: Alexandros Govaris, Evropi Botsoglou, Anargyros Moulas, Panagiota Florou-paneri, George Z PapageorgiouAbstract:Twenty four 12-week-old turkeys were divided into four equal groups. One of the groups was given a basal diet containing 30 mg •-Tocopheryl Acetate/kg feed (CONT), whereas the other groups the basal diet further supplemented with 100 mg •-Tocopheryl Acetate/kg (TOC), or 100 mg oregano essential oil/kg (OR), or 100 mg oregano essential oil plus 100 mg •-Tocopheryl Acetate/kg (ORTOC), for 4 weeks prior to slaughter. Lipid oxidation, total viable counts (TVC) and Pseudomonas spp. counts were all assessed in breast fillets stored refrigerated at 4°C for 12 days. Results showed that the OR group was more effective (P0.05) among each other. © Asian Network for Scientific Information, 2005
-
the effects of dietary oregano essential oil and α Tocopheryl Acetate on lipid oxidation in raw and cooked turkey during refrigerated storage
Meat Science, 2003Co-Authors: Nikolaos Botsoglou, Evropi Botsoglou, Alexandros Govaris, Sophia H Grigoropoulou, George Z PapageorgiouAbstract:The effects of dietary oregano essential oil and α-Tocopheryl Acetate supplementation on the susceptibility of raw and cooked turkey breast and thigh meat to lipid oxidation during refrigerated storage for 9 days were examined. Thirty 12-week-old turkeys were divided into five groups and fed a basal diet containing 30 mg α-Tocopheryl Acetate kg(-1) feed as control, or basal diet plus 200 mg α-Tocopheryl Acetate kg(-1), or basal diet plus 100 mg oregano oil kg(-1), or basal diet plus 200 mg oregano oil kg(-1), or basal diet plus 100 mg oregano oil and 100 mg α-Tocopheryl Acetate kg(-1), for 4 weeks prior to slaughter. Lipid oxidation was assessed by monitoring malondialdehyde formation in raw and cooked meat at 0, 3, 6 and 9 days of refrigerated storage, through use of a third-order derivative spectrophotometric method. Results showed that all dietary treatments significantly (P<0.05) increased the stability of both raw and cooked turkey meat to lipid oxidation compared with the control. Oregano oil at 200 mg kg(-1) was significantly (P<0.05) more effective in delaying lipid oxidation compared to the level of 100 mg kg(-1), equivalent to α-Tocopheryl Acetate at 200 mg kg(-1), but inferior (P<0.05) to oregano oil plus α-Tocopheryl Acetate at 100 mg kg(-1) each, which in turn was superior (P<0.05) to all dietary treatments, indicating a synergistic effect. Thigh muscle was more susceptible to oxidation compared with breast muscle in all treatments, although it contained α-tocopherol at significantly (P<0.05) higher levels.
-
effect of dietary oregano oil and α Tocopheryl Acetate supplementation on iron induced lipid oxidation of turkey breast thigh liver and heart tissues
Journal of Animal Physiology and Animal Nutrition, 2003Co-Authors: George Z Papageorgiou, Alexandros Govaris, Ilias Giannenas, N.a. Botsoglou, Stavros Iliadis, Evropi BotsoglouAbstract: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.
Patrick A. Morrissey - One of the best experts on this subject based on the ideXlab platform.
-
The effect of dietary supplementation with α-Tocopheryl Acetate on the stability of low nitrite cured pork products
Food Research International, 1998Co-Authors: M.m Walsh, John F. Kerry, D.j. Buckley, Patrick A. Morrissey, P.b. Lynch, Elke K. ArendtAbstract:Abstract The objective of this study was to investigate the effect of reducing residual nitrite levels on the quality (oxidative and colour stability) of cured pork products manufactured from meat containing high and low levels of dietary α-Tocopheryl Acetate. Pigs were fed a basal (10 mg A-Tocopheryl Acetate kg feed −1 ) or a supplemented (500 mg α-Tocopheryl Acetate kg feed −1 ) diet for 10 weeks prior to slaughter. M. semimembranosus from both supplemented and control feed groups were used in the manufacture of bacon and cooked ham products. High and low residual nitrite levels of 100 and 50 mg nitrite kg meat −1 were used in meat processing. The influence of overwrap packaging of cooked ham and vacuum packaging of bacon stored (4°C) in a display cabinet, under fluorescent light was evaluated via oxidative stability (TBARS) and colour (Hunter ‘ a ’ values) changes over time. Results show that dietary supplementation with α-Tocopheryl Acetate improved the oxidative stability of all low nitrite products. Dietary supplementation with α-Tocopheryl Acetate also produced Hunter ‘ a ’ colour values in low-nitrite (50 mg nitrite kg meat −1 ) products similar to those obtained for basal meat containing high nitrite levels (100 mg nitrite kg meat −1 ).
-
Assessment of alpha-Tocopheryl Acetate supplementation, addition of salt and packaging on the oxidative stability of raw turkey meat.
British poultry science, 1998Co-Authors: F.m. Higgins, D.j. Buckley, J P Kerry, Patrick A. MorrisseyAbstract:1. One-day-old turkey poults (n=14) were randomised into 2 groups (n=7) and fed diets containing 20 (E20) and 600 (E600) mg all-rac-α-Tocopheryl Acetate/kg food for 21 weeks prior to slaughter. Two batches were formed from E20 meat (E20) and E20 plus 10 g salt/kg (E20S). Two similar batches were formed from E600 meat (E600) and E600 plus 10 g salt/kg (E600S). 2. The effects of α-Tocopheryl Acetate supplementation and salt addition on the oxidative stability of raw turkey patties was investigated during aerobic and vacuum-packaged refrigerated (4°C) storage. 3. Dietary α-Tocopheryl Acetate supplementation reduced TBARS (thiobarbituric acid reacting substances) numbers for raw overwrapped and vacuum-packaged turkey leg and breast patties. 4. Dietary α-Tocopheryl Acetate had the greatest influence on TBARS numbers for raw overwrapped turkey leg patties. 5. The addition of 10 g salt/kg increased TBARS numbers for overwrapped and vacuum-packaged turkey leg and breast patties. 6. Vacuum-packaged patties remaine...
-
Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products.
Meat science, 1998Co-Authors: M.m Walsh, John F. Kerry, D.j. Buckley, Elke K. Arendt, Patrick A. MorrisseyAbstract:Abstract The objective of this study was to investigate the effects of sodium (Na) nitrite reduction on the oxidative and colour stability of reformed and restructured cured cooked turkey products manufactured from meat containing high and low levels of dietary α-Tocopheryl Acetate. Turkeys were randomly assigned to either a control group, fed a basal α-Tocopheryl Acetate diet (20 mg/kg feed), or a treatment group fed a supplemented α-Tocopheryl Acetate diet (600 mg/kg feed). Diets were fed ad libitum from day 1 until slaughter on day 147. Breast meat from control and treatment groups was used to manufacture cured reformed cooked turkey ham and cured restructured cooked turkey patties. Residual levels of 60 and 120mg Na nitrite/kg of meat were used. Turkey products were packaged in either overwrap or vacuum packaging and stored under refrigerated (4°C) illuminated display for 10 days. Results showed that dietary supplementation with α-Tocopheryl significantly ( p
-
Tissue content of alpha-tocopherol and oxidative stability of broilers receiving dietary alpha-Tocopheryl Acetate supplement for various periods pre-slaughter.
British poultry science, 1997Co-Authors: Patrick A. Morrissey, D.j. Buckley, S. Brandon, P. J. A. Sheehy, M. FriggAbstract:Abstract 1. The effects of dietary α‐Tocopheryl Acetate on the α‐tocopherol status of chicken plasma and tissues were investigated. The rate of iron‐ascorbate‐induced lipid peroxidation was also studied. 2. One hundred and forty four chicks were divided into 6 groups: one control group was fed a basal diet of 30 mg α‐Tocopheryl Acetate/kg food for the duration of the trial. A supplemental diet of 200 mg α‐Tocopheryl Acetate was fed to each of the odier 5 groups for 1,2,3,4 or 5 weeks prior to slaughter. 3. Supplementation resulted in an increase in α‐tocopherol in plasma and all tissues examined. Saturation levels of α‐tocopherol were observed in plasma after 1 week of feeding and in tissues within 3 to 4 weeks of feeding. 4. Supplementation with α‐Tocopheryl Acetate for up to 4 weeks pre‐slaughter resulted in significant reductions in susceptibility to induced lipid peroxidation. 5. Overall, the results show that feeding 200 mg α‐Tocopheryl Acetate/kg food to chicks for at least 4 weeks prior to slaughte...
-
Oxidative stability and α‐tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary α‐Tocopheryl Acetate
British poultry science, 1996Co-Authors: J. Wen, D.j. Buckley, Patrick A. Morrissey, P. J. A. SheehyAbstract:Abstract 1. The effect of vitamin E (α‐Tocopheryl Acetate) in turkey diets on the oxidative stability of raw and cooked turkey burgers and on the retention of α‐tocopherol during refrigerated (4°C) or frozen (‐20°C) storage was investigated. One hundred and two, one‐day‐old T‐8S turkey poults were divided at random into 3 groups of 34 animals each and fed on either a basal diet (normal commercial turkey diet) supplemented with 20 mg α‐Tocopheryl Acetate/kg (control) or fed an α‐tocopherol supplemented diet containing 300 (E300) or 600 (E600) mg α‐Tocopheryl Acetate/kg for 21 weeks. 2. Dietary supplementation with α‐Tocopheryl Acetate significantly reduced TBARS numbers in both raw and cooked burgers during refrigerated and frozen storage. 3. The mean values of α‐tocopherol in raw and cooked burgers stored at 4°C did not change during storage. 4. In the case of both raw and cooked samples stored at ‐20°C, the α‐tocopherol values decreased from 5.67 to 3.54 and from 3.56 to 2.30 μg/g in the raw burgers from...
