共查询到20条相似文献，搜索用时 318 毫秒
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1在饲料生产中加入维生素E是否能提高和促进动物的繁殖性能(四川省绵阳市魏城饲料厂韦剑峰)?答:在饲料生产中加入维生素E能提高和促进动物的繁殖性能。维生素E又名生育酚,是一类具有化学结构相近的酚类化合物。其在体内功能很多。维生素E能阻断脂质氧化中的自由基反应,具有很强 相似文献
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日粮中维生素E的含量的增加可以抑制脂质过氧化反应。本试验的目的是研究日粮中维生素E的添加水平及其饲喂时间对猪肉品质和抑制过氧化脂质作用的影响。81头试验猪被分配到3个日粮处理组中的1组,3个日粮处理组每公斤日粮中分别含有40,200和400IU的维生素E,并且每个日粮处理组被分成3个饲喂阶段(3,6和9周)。试验评定屠体性状和猪肉品质以及冷冻或冰冻后测定新鲜和煮熟的猪肉以及猪肉的氧化稳定性。试验结果表明,增加日粮中维生素E的摄入和延长维生素E的饲喂可改善猪肉和猪肉的滴水损失和减少过氧化脂质。试验表明,在出售前6周给猪饲喂含维生素E200 IU/kg的日粮可以提高脂质的稳定性和猪肉的品质。 相似文献
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《国外畜牧学(猪与禽)》2021,41(2):21-24
脂质氧化是导致肉类及肉制品质量变差最主要的原因之一,会影响肉的品质(包括风味、颜色和肉质的异常,营养价值改变,甚至产生有毒物质)。在日粮中添加超过动物常规营养需要量的维生素E可以有效减缓肉类及肉制品的脂质氧化。本综述主要阐述:维生素E在猪肉、鸡肉中的沉积和抗氧化作用;在日粮中超量添加维生素E对肉的脂质氧化、肉色、系水力和胆固醇氧化的影响;肌肉中维生素E沉积量与肉品加工、包装和储藏条件之间的相互作用。脂质氧化的过程受屠宰后很多因素的影响,如促进肌肉氧化的物质(铁、肌红蛋白)的含量和状态、肌肉的抗氧化水平(包括α-生育酚、含组氨酸的二肽以及谷胱氨酸过氧化物酶、超氧化物歧化酶和过氧化氢酶等)、肌肉中脂肪的含量和构成以及加工、包装和储存的方式。为了保证肉质最佳,需要考虑从动物活体到最终产品的全过程。最近几年,通过特定动物饲料配制来改善肉质的研究报道逐渐增加。本综述重点讨论在猪和家禽日粮中超量添加α-生育酚醋酸盐对肌肉α-生育酚沉积以及鸡肉和猪肉品质的影响。 相似文献
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《国外畜牧学(猪与禽)》2021,41(3)
脂质氧化是导致肉类及肉制品质量变差的主要原因之一,会影响肉的品质(包括风味、颜色和肉质的异常,营养价值改变,甚至产生有毒物质)。在日粮中添加超过动物常规营养需求量的维生素E可以有效减缓肉类及肉制品的脂质氧化。本综述主要阐述:维生素E在猪肉、鸡肉中的沉积和抗氧化作用;在日粮中超量添加维生素E对肉的脂质氧化、肉色、系水力和胆固醇氧化的影响;肌肉中维生素E沉积量与肉品加工、包装和储藏条件之间的相互作用。脂质氧化的过程受屠宰后很多因素的影响,如促进肌肉氧化的物质(铁、肌红蛋白)的含量和状态、肌肉的抗氧化水平(包括α-生育酚、含组氨酸的二肽以及谷胱氨酸过氧化物酶、超氧化物歧化酶和过氧化氢酶等)、肌肉中脂肪的含量和构成以及加工、包装和储存的方式。为了保证肉质最佳,需要考虑从动物活体到最终产品的全过程。最近几年,通过特定动物饲料配制来改善肉质的研究报道逐渐增加。本综述重点讨论在猪和家禽日粮中超量添加α-生育酚醋酸盐对肌肉α-生育酚沉积以及鸡肉和猪肉品质的影响。 相似文献
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脂质氧化是导致肉品品质变劣的主要原因之一。维生素E是一种脂溶性抗氧化剂，日粮中添加适宜的VE能减少猪肉的脂质氧化，改善肉色，降低滴水损失。本文论述了近年来VE对猪肉品质的影响研究进展。 相似文献
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正亚硒酸钠维生素E是一种非处方药,分针剂和散剂两种,在畜牧兽医行业中有广泛的用途。1药理作用硒作为谷胱苷肽过氧化物酶的组成成份,在体内能清除脂质过氧化自由基中间产物,防止生物膜的脂质过氧化,维持细胞的正常结构和功能,硒还参与辅酶A和辅酶Q的合成,在体内三羧酸循环及电子传递过程中起重要作用。维生素E可阻止体内不饱和脂肪酸及其他氧化物质的氧化,保护细胞膜 相似文献
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Guo Q Richert BT Burgess JR Webel DM Orr DE Blair M Grant AL Gerrard DE 《Journal of animal science》2006,84(11):3071-3078
Feeding increased levels of dietary vitamin E can inhibit lipid oxidation. The aim of this study was to investigate the effect of levels of dietary alpha-tocopherol acetate (VE) and feeding duration on meat quality and lipid oxidation. Eighty-one pigs were allocated to 1 of 3 diets containing 40, 200, or 400 IU of VE/kg of feed, and each diet group was divided into 3 feeding periods (3, 6, or 9 wk). Carcass characteristics and meat quality were evaluated. Oxidative stability of fresh and cooked pork patties and pork chops was determined after chilled or frozen storage. Increasing dietary concentrations of VE did not affect any growth performance parameter. Drip loss, however, decreased (P < 0.05) with increased dietary VE levels. Moreover, an increased duration of VE feeding improved (P < 0.05) pH and drip loss. Less lipid oxidation (P < 0.05) was detected in fresh ground pork from pigs fed greater concentrations of VE after 4 d of storage. A greater (P < 0.05) resistance to oxidation in cooked ground pork was observed in pigs fed 200 or 400 IU of VE/kg at 2 and 6 d of storage. Fresh and cooked pork patty oxidation decreased (P < 0.05) linearly as feeding duration increased from 3 to 9 wk. After 6 mo of freezer storage, lipid oxidation of pork chops from pigs fed 200 or 400 IU of VE/kg was lower (P < 0.05) than for pigs fed 40 IU of VE/kg. Likewise, lipid oxidation of pork chops of pigs fed VE for an extended period of time (6 wk) was lower (P < 0.05) after 9 mo of storage. Fatty acid profiles of neutral lipid fraction of the LM became more unsaturated (P < 0.05) with added VE to the feed. These results indicate an increased intake of dietary VE concentration, and prolonged feeding of VE can improve drip loss and reduce lipid oxidation in ground pork and pork chops. This study suggests that supplementation with 200 IU of VE/kg of feed for 6 wk before market is beneficial in improving lipid stability and pork quality. 相似文献
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多不饱和脂肪酸不仅可以抑制脂肪合成酶基因的表达,还能对脂质氧化相关酶基因的表达起促进作用,从而调节机体脂质代谢过程。本文主要就多不饱和脂肪酸的分类和来源、对脂肪合成及氧化相关酶基因表达的影响作一综述。 相似文献
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Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast,thigh and abdominal fat tissues 总被引：5，自引：0，他引：5
Botsoglou NA Florou-Paneri P Christaki E Fletouris DJ Spais AB 《British poultry science》2002,43(2):223-230
1. We studied the effect of dietary oregano essential oil (50 and 100 mg/kg of feed) on the performance of broilers, and determined the susceptibility of the resulting broiler meat to iron-induced lipid oxidation. 2. Performance of the birds was unaffected by the experimental diets. Therefore, dietary oregano oil exerted no growth-promoting effect on broilers. 3. Iron-induced lipid oxidation showed that as oregano oil increased in the diet, malondialdehyde values decreased in tissue samples, suggesting that the oil, particularly at 100 mg/kg of feed, exerted an antioxidant effect on chicken tissues. 4. Dietary alpha-tocopheryl acetate supplementation at 200 mg/kg of feed displayed greater antioxidant activity than oregano oil at either supplementation rate. 5. Thigh muscle was more susceptible to oxidation than breast muscle, although the former contained alpha-tocopherol at higher concentration. Muscle alpha-tocopherol is an important factor influencing lipid oxidation, but the influence of polyunsaturated fatty acids and content of pro-oxidants must be taken into consideration too. 相似文献
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维生素E和维生素C的协同抗氧化作用及对水产动物的影响 总被引：2，自引：0，他引：2
蛋白质氧化、脂质过氧化以及各种应激反应会损害水产动物的健康,影响水产养殖业的发展。维生素C(vitamin C,VC)和维生素E(vitamin E,VE)不仅是人和动物包括水产动物的必需微量营养素,而且能协同抗氧化作用,防止或减少蛋白质氧化、脂质过氧化及各种应激反应,发挥保护作用。文章重点综述VE和VC协同抗氧化作用、机理、对水产动物生长、繁殖、免疫、酶活性等方面的影响,旨在更好地了解、研究、有效利用和调控VE和VC在水产动物上的协同抗氧化作用,提高健康水平,促进生长发育,发展水产养殖业。 相似文献
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The effects of supplementation of beef cattle diets with organic Se (0.3 mg/kg) and vitamin E (300 I.U. alpha-tocopheryl acetate/kg feed), for 55 d preceding slaughter, on the antioxidant status and oxidative stability of muscle was examined. Dietary vitamin E supplementation led to an increase (P < 0.05) in plasma, and longissimus muscle alpha-tocopherol levels. In minced longissimus muscle stored in 80% 02:20% CO2, lipid and oxymyoglobin oxidation were lower (P < 0.05) in muscle from vitamin E-supplemented animals compared with unsupplemented animals. Dietary Se supplementation did not significantly affect muscle Se levels, glutathione peroxidase activity, or susceptibility to lipid and oxymyoglobin oxidation in the presence or absence of vitamin E. Covariance analysis indicated that, in addition to muscle alpha-tocopherol, differences in muscle glutathione peroxidase activity, and pH could account for variation in the susceptibility of muscle to lipid and oxymyoglobin oxidation. 相似文献
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Effects of aldehyde products of lipid oxidation on the color stability and metmyoglobin reducing ability of bovine Longissimus muscle 
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下载免费PDF全文 Lipid oxidation and metmyoglobin (MMb) reduction are popular issues in meat color research. This study evaluated the effects of aldehyde products, particularly 4‐hydroxy‐2‐nonenal (HNE) and hexenal, of lipid oxidation on the oxymyoglobin stability, mitochondrial membrane permeability, MMb reduction ability, electron transport chain‐mediated MMb reduction, and nicotinamide adenine dinucleotide reduced form (NADH)‐dependent MMb reductase activity of bovine Longissimus muscle. The results indicated that HNE and hexenal accelerate the oxidation rate of oxymyoglobin, significantly increase the permeability of the mitochondrial membrane, and inhibit electron transport chain‐mediated MMb reduction. However, HNE and hexenal were found to exert no effect on the activity of NADH‐dependent MMb reductase. Thus, the aldehyde products of lipid oxidation could damage the microstructure of mitochondria and inhibit mitochondria‐mediated MMb reduction, which is disadvantageous in terms of the color stability of fresh bovine Longissimus muscle. 相似文献
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体外原代培养犊牛肝细胞,添加0、16、64和128μg/L脂联素（adiponectin,ADPN）,分别培养4、8h后,提取细胞总RNA。应用实时荧光定量PCR方法,检测脂氧化关键酶脂酰辅酶A氧化酶（ACO）、肝脏脂肪酸结合蛋白（L-FABP）、肉碱脂酰转移酶-Ⅰ（CPTⅠ）、肉碱脂酰转移酶-Ⅱ（CPTⅡ）mRNA表达变化。结果显示,在ADPN作用4h后,ACO、L-FABP、CPTⅠ、CPTⅡ基因mRNA水平均随ADPN浓度的增加而增加,且均显著高于对照组,呈剂量依赖关系;作用8h时,ACO表达也增加,但差异不显著,L-FABP在中高剂量组显著高于对照组,CPTⅠ和CPTⅡ在各ADPN处理组均显著高于对照组。结果表明,ADPN可显著促进脂氧化关键酶的表达,增强肝脏脂氧化作用,减少肝脂储存。 相似文献
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Papageorgiou G Botsoglou N Govaris A Giannenas I Iliadis S Botsoglou E 《Journal of animal physiology and animal nutrition》2003,87(9-10):324-335
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. 相似文献