Εμφάνιση απλής εγγραφής

dc.creatorPapageorgiou, G.en
dc.creatorBotsoglou, N.en
dc.creatorGovaris, A.en
dc.creatorGiannenas, I.en
dc.creatorIliadis, S.en
dc.creatorBotsoglou, E.en
dc.date.accessioned2015-11-23T10:43:26Z
dc.date.available2015-11-23T10:43:26Z
dc.date.issued2003
dc.identifier10.1046/j.1439-0396.2003.00441.x
dc.identifier.issn0931-2439
dc.identifier.urihttp://hdl.handle.net/11615/31772
dc.description.abstractTwenty-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.en
dc.sourceJournal of Animal Physiology and Animal Nutritionen
dc.source.uri<Go to ISI>://WOS:000185473900003
dc.subjectVITAMIN-E SUPPLEMENTATIONen
dc.subjectANTIOXIDANT ACTIVITYen
dc.subjectASCORBYL PALMITATEen
dc.subjectPROTEIN OXIDATIONen
dc.subjectSUNFLOWER OILen
dc.subjectCHICKEN MEATen
dc.subjectSSP HIRTUMen
dc.subjectSTABILITYen
dc.subjectFATen
dc.subjectSTORAGEen
dc.subjectAgriculture, Dairy & Animal Scienceen
dc.subjectVeterinary Sciencesen
dc.titleEffect of dietary oregano oil and alpha-tocopheryl acetate supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissuesen
dc.typejournalArticleen


Αρχεία σε αυτό το τεκμήριο

ΑρχείαΜέγεθοςΤύποςΠροβολή

Δεν υπάρχουν αρχεία που να σχετίζονται με αυτό το τεκμήριο.

Αυτό το τεκμήριο εμφανίζεται στις ακόλουθες συλλογές

Εμφάνιση απλής εγγραφής