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Effect of dietary oregano oil and alpha-tocopheryl acetate supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissues
dc.creator | Papageorgiou, G. | en |
dc.creator | Botsoglou, N. | en |
dc.creator | Govaris, A. | en |
dc.creator | Giannenas, I. | en |
dc.creator | Iliadis, S. | en |
dc.creator | Botsoglou, E. | en |
dc.date.accessioned | 2015-11-23T10:43:26Z | |
dc.date.available | 2015-11-23T10:43:26Z | |
dc.date.issued | 2003 | |
dc.identifier | 10.1046/j.1439-0396.2003.00441.x | |
dc.identifier.issn | 0931-2439 | |
dc.identifier.uri | http://hdl.handle.net/11615/31772 | |
dc.description.abstract | 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 α-tocopherol compared with the control, the increase being positively correlated with the supplementation level. The increased levels of α-tocopherol in these tissues indicated that the dietary oregano oil exerted a protective action on α-tocopherol. | en |
dc.source | Journal of Animal Physiology and Animal Nutrition | en |
dc.source.uri | <Go to ISI>://WOS:000185473900003 | |
dc.subject | VITAMIN-E SUPPLEMENTATION | en |
dc.subject | ANTIOXIDANT ACTIVITY | en |
dc.subject | ASCORBYL PALMITATE | en |
dc.subject | PROTEIN OXIDATION | en |
dc.subject | SUNFLOWER OIL | en |
dc.subject | CHICKEN MEAT | en |
dc.subject | SSP HIRTUM | en |
dc.subject | STABILITY | en |
dc.subject | FAT | en |
dc.subject | STORAGE | en |
dc.subject | Agriculture, Dairy & Animal Science | en |
dc.subject | Veterinary Sciences | en |
dc.title | Effect of dietary oregano oil and alpha-tocopheryl acetate supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissues | en |
dc.type | journalArticle | en |
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