Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-11-23T15:06:50.906Z Has data issue: false hasContentIssue false
  • English
  • Français

Lipid peroxidation status as an index to evaluate the influence of dietary fats on vitamin E requirements of young pigs

Published online by Cambridge University Press:  09 March 2007

Yao H. Wang ,
J. Leibholz ,
W. L. Bryden  and
D. R. Fraser
Yao H. Wang
Affiliation:
CSIRO Division of Human Nutrition, Adelaide, SA 5000, Australia
J. Leibholz
Affiliation:
Willawong, Murringo, NSW 2586, Australia
W. L. Bryden
Affiliation:
Department of Animal Science, University of Sydney, Camden, NSW 2570, Australia
D. R. Fraser
Affiliation:
Department of Animal Science, University of Sydney, Camden, NSW 2570, Australia
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The aims of the present study were to establish a suitable criterion for estimating the vitamin E requirement for young pigs, and to investigate the influence of dietary fats on the requirement of this nutrient. In Expt 1 weaned pigs were given a semi-purified diet supplemented with 0,20, or 100 mg DL- α-tocopheryl acetate/kg. Pigs in Expt 2 were fed on diets containing 10 g sunflower oil (SO) stripped of vitamin E/kg in diets 1 and 2, 100 g SO/kg in diets 3 and 4, and 100 g tallow/kg in diet 5. Diets 2, 4 and 5 were supplemented with DL-α-tocopheryl acetate at 20 mg/kg for 0·28 d and 50 mg/kg for 29–56 d of the experiment respectively. Results showed that vitamin E concentrations in plasma and tissues reflected dietary levels of vitamin E. No apparent clinical signs of vitamin 'E deficiency were observed, but pigs fed on diets without vitamin E supplementation showed a higher (P < 0·05) lipid peroxidation status as indicated by thiobarbituric acid-reactive substances in erythrocytes, and ethane and pentane levels in exhaled gases than those fed on supplemental diets. This indicated that the former was deficient in vitamin E. Data in Expt 1 suggested that supplementation with 20 mg DL-α-tocopheryl acetate/kg is adequate for young pigs when the diet contains 30 g lard/kg. However, results in Expt 2 showed that this level was inadequate when the diet contains 100 g SO/kg or its equivalent to 70 mg polyunsaturated fatty acids (PUFA)/g. Vitamin E and lipid peroxidation status of pigs were affected by both dietary vitamin E and dietary PUFA. This demonstrates that the requirement for vitamin E in young pigs increases as PUFA levels in the diet increase. The present study shows that lipid peroxidation response of pigs is a suitable index to evaluate vitamin E requirements.

Keywords

Lipid peroxidationVitamin E requirement
Type
Effect of dietary fat on vitamin E requirement
Information
British Journal of Nutrition , Volume 75 , Issue 1 , January 1996 , pp. 81 - 95
Copyright
Copyright © The Nutrition Society 1996

References

REFERENCES

Agricultural Research Council (1981). The Nutrient Requirement of Pigs. Slough: Commonwealth Agricultural Bureaux.Google Scholar
Ball, G. F. M. (editor) (1988). Fat-soluble Vitamin Assay in Food Analysis: A Comprehensive Review. London and New York: Elsevier Applied Science.Google Scholar
Bayfield, R. F. & Romalis, L. F. (1979). An improved method for the determination of α-tocopherol in sheep liver. Analytical Biochemistry 97, 264–268.Google Scholar
Bieri, J. G. & McKenna, M. C. (1981). Expressing dietary values for fat-soluble vitamins: changes in concepts and terminology. American Journal of Clinical Nutrition 34, 289–295.CrossRefGoogle ScholarPubMed
Bonnette, E. D., Kornegay, E. T., Lindemann, M. D. & Hammerberg, (1990). Influence of two supplemental vitamin E levels and weaning age on performance, humoral antibody production and serum cortisol levels of pigs. Journal of Animal Science 68, 1346–1353.Google Scholar
Buckingham, K. W. (1985). Effect of dietary polyunsaturated, saturated fatty acid ratio and dietary vitamin E on lipid peroxidation in rats. Journal of Nutrition 115, 1425–1435.CrossRefGoogle Scholar
Cera, K. R., Mahan, D. C. & Reinhart, G. A. (1988). Weekly digestibilities of diets supplemented with corn oil, lard or tallow by weanling swine. Journal of Animal Science 66, 1430–1437.CrossRefGoogle ScholarPubMed
Dove, C. R. & Ewan, R. C. (1990). Effect of excess dietary copper, iron or zinc on the tocopherol and selenium status of growing pigs. Journal of Animal Science 68, 2407–2413.CrossRefGoogle ScholarPubMed
Dove, C. R. & Ewan, R. C. (1991). Effect of excess dietary copper, iron or zinc on the tocopherol and selenium status of growing pigs. Journal of Animal Science 68, 2407–2413.CrossRefGoogle Scholar
Dove, C. R. & Ewan, R. C. (1991). Effect of trace minerals on the stability of vitamin E in swine grower diets. Journal of Animal Science 69, 1994–2000.Google Scholar
Duthie, G. G., Arthur, J. R., Nicol, F. & Walker, M. (1989). Increased indices of lipid peroxidation in the stress-susceptible pigs and effect of vitamin E. Research in Veterinary Science 46, 226–230.Google Scholar
Fontaine, M. & Valli, V. E. (1977). Studies on vitamin E and selenium deficiency in young pigs. II. The hydrogen peroxide hemolysis test and the measure of red cell lipid peroxides as indices of vitamin E and selenium status. Canadian Journal of Comparative Medicine 41, 52–55.Google Scholar
Jensen, M., Hakkarainen, J., Lindholm, A. & Jönsson, L. (1988). Vitamin E requirement of growing swine. Journal of Animal Science 66, 3101–3111.Google Scholar
Jensen, P. T., Neilsen, H. E., Danielsen, D. & Leth, T. (1983). Effect of dietary fat quality and vitamin E on the antioxidant potential of pigs. Acta Veterinaria Scandinavica 24, 135–147.Google Scholar
Kivits, G. A. A., Ganguli-Swarttouw, M. A. C. R. & Christ, E. J. (1981). The composition of alkanes in exhaled air of rats as a result of lipid peroxidation in vivo: effects of dietary fatty acids, vitamin E and selenium. Biochimica et Biophysica Acta 665, 559–570.CrossRefGoogle ScholarPubMed
Lee, H. S. & Csallany, A. S. (1987). Measurement of free and bound malondialdehyde in vitamin E-deficiency and supplement rat liver tissue. Lipids 22, 104–107.Google Scholar
Lemoyne, M., Van Gossum, A., Kurian, R., Ostro, M., Axler, J. & Jeejeebhoy, K. N. (1987). Breath pentane analysis as an index of lipid peroxidation: a functional test of vitamin E status. American Journal of Clinical Nutrition 46, 267–272.Google Scholar
Lin, C. F., Gray, J. I., Asghar, A., Buckley, D. J., Booren, A. M. & Flegal, C. J. (1989). Effects of dietary oils and α-tocopherol supplementation on lipid composition and stability of broiler meat. Journal of Food Science 54, 1457–1460.CrossRefGoogle Scholar
Lindberg, P. & Orstadius, K. (1961). Production of muscular dystrophy in pigs by feeding cottonseed oil. Acta Veterinaria Scandinavica 2, 226–235.CrossRefGoogle Scholar
Mahan, D. C. & Moxon, A. L. (1980). Effect of dietary selenium and injectable vitamin E-selenium for weanling swine. Nutrition Reports International 21, 829–836.Google Scholar
Marchello, M. J., Cook, N. K., Slanger, W. D., Johnson, V. K., Fischer, A. G. & Dinusson, W. E. (1983). Fatty acid composition of lean and fat tissues of swine fed various dietary levels of sunflower seed. Journal of Food Science 48, 1331–1334.CrossRefGoogle Scholar
Meydani, S. H., Shapiro, A. C., Meydani, M., Macauley, J. B. & Blumberg, J. B. (1987). Effect of age and dietary fat (fish, corn and coconut oils) on tocopherol status of C57bl/6 Nia mice. Lipids 22, 345–350.CrossRefGoogle Scholar
Meyer, W. R., Mahan, D. C. & Moxon, A. L. (1981). Value of dietary selenium and vitamin E for weaning swine as measured by performance and tissue selenium and glutathione peroxidase activities. Journal of Animal Science 52, 302–310.CrossRefGoogle Scholar
Mohri, K., Dohmoto, C., Idesu, H. & Igarashi, O. (1983). A simple elimination method of vitamin E from vegetable and fish oil for the preparation of vitamin E deficient diet. Journal of Japanese Society of Nutrition and Food Science 36, 122–124.Google Scholar
Moir, D. C. & Masters, H. G. (1979). Hepatosis dietetica, nutritional myopathy, mulberry heart disease and associated hepatic selenium levels in pigs. Australian Veterinary Journal 55, 360–364.CrossRefGoogle ScholarPubMed
Nafstad, I. & Tollersrud, S. (1970). The vitamin E-deficiency syndrome in pigs. I. Pathological changes. Acta Veterinaria Scandinavica 11, 452–480.Google Scholar
National Research Council (1988). Nutrient Requirements of Swine, 9th ed. Washington, DC: National Academy Press.Google Scholar
Nielsen, T. K., Wolstrup, C., Schirmer, A. L. & Jensen, P. T. (1989). Mulberry heart disease in young pigs without vitamin E and selenium deficiency. The Veterinary Record 124, 535–537.CrossRefGoogle ScholarPubMed
Peplowski, M. A., Mahan, D. C., Murray, F. A, Moxon, A. L., Cantor, A. H. & Ekstrom, K. E. (1981). Effect of dietary and injectable vitamin E and selenium on weanling swine antigenically challenged with sheep red blood cells. Journal of Animal Science 51, 344–351.CrossRefGoogle Scholar
Rammell, C. G., Pearson, A. B. & Bentley, G. R. (1988). Vitamin E, selenium and polyunsaturated fatty acids in clinically normal grower (9–16 week old) pigs and their feed: their relationship to the vitamin E/selenium deficiency (VESD) syndrome. New Zealand Veterinary Journal 36, 133–137.CrossRefGoogle Scholar
Rice, D. A. & Kennedy, S. (1989). Vitamin E, selenium and polyunsaturated fatty acid concentrations and glutathione peroxidase activity in tissues from pigs with dietetic microangiopathy (mulberry heart disease). American Journal of Veterinary Research 50, 2101–2104.Google Scholar
Slater, T. F. (1984). Free-radical mechanism in tissue injury. Biochemical Journal 222, 1–15.CrossRefGoogle ScholarPubMed
Speek, A. J., Schrijver, J. & Schreurs, W. H. P. (1985). Vitamin E composition of some seed oils as determined by high-performance liquid chromatography with fluorometric detection. Journal of Food Science 50, 121–124.Google Scholar
Steel, R. G. D. & Torrie, J. H. (1980). Principles and Procedures of Statistics: A Biometrical Approach. 2nd ed. New York: McGraw-Hill Inc.Google Scholar
Tappel, A. L. (1980). Vitamin E and selenium protection from in vivo lipid peroxidation. Annals of the New York Academy of Sciences 355, 18–31.CrossRefGoogle ScholarPubMed
Tarladgis, B. G., Watts, B. M., Younathan, M. T. & Dugan, L. R. Jr (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists Society 37, 44–48.Google Scholar
Thi-Dinh, K. L. K., Demarne, Y., Nicolas, C. & Lhuillery, C. (1990). Effect of dietary fat on phospholipid class distribution and fatty acid composition in rat fat cell plasma membrane. Lipids 25, 278–283.CrossRefGoogle Scholar
Van Vleet, J. F. (1982). Comparative efficacy of five supplementation procedures to control selenium-vitamin E deficiency in swine. American Journal of Veterinary Research 43, 1180–1189.Google ScholarPubMed
Van Vleet, J. F. & Kennedy, S. (1989). Selenium-vitamin E deficiency in swine. Compendium on Continuing Education for the Practicing Veterinarian 11, 662–668.Google Scholar
Wang, Y. H. & Leibholz, J. (1990). The absorption of vitamin E in growing pigs. Proceedings of the Nutrition Society of Australia 15, 53.Google Scholar
Wiss, O., Bunnell, R. B. & Gloor, U. (1962). Absorption and distribution of vitamin E in the tissue. Vitamins and Hormones 20, 441–456.CrossRefGoogle Scholar