Effect of dietary alpha-tocopheryl acetate on the uptake and distribution of alpha-tocopherol in turkey tissues and lipid stability

The effect of including all-rac-α-tocopheryl acetate [20 (E20), 300 (E300) and 600 (E600) mg/kg diet] in the diet of turkeys, for up to 21 weeks, on uptake and distribution of α-tocopherol and on the oxidative stability of tissues was investigated. Marked differences were observed in the concentrati...

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Bibliographic Details
Published in:Irish journal of agricultural and food research 1997, Vol.36 (1), p.65-74
Main Authors: Wen, J, McCarthy, S.N, Higgins, F.M.J, Morrissey, P.A, Buckley, D.J, Sheehy, P.J.A
Format: Article
Language:English
Subjects:
Acetates
Animal productions
Biological and medical sciences
body composition
Breast muscle
Diet
feed supplements
Food industries
Fundamental and applied biological sciences. Psychology
lipid peroxidation
Lipids
Meat and meat product industries
Muscles
nutrient transport
nutrient uptake
Poultry science
Terrestrial animal productions
Thigh
Tocopherols
turkey feeding
Turkeys
Vertebrates
Vitamin E
vitamin e acetate
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Summary:The effect of including all-rac-α-tocopheryl acetate [20 (E20), 300 (E300) and 600 (E600) mg/kg diet] in the diet of turkeys, for up to 21 weeks, on uptake and distribution of α-tocopherol and on the oxidative stability of tissues was investigated. Marked differences were observed in the concentrations of α-tocopherol in different tissues. Overall α-tocopherol levels responded to dietary intake in the order of gizzard > heart > lung ≈ spleen > liver > thigh muscle > abdominal fat > breast muscle > brain. After 5 weeks of supplementation with 300 mg α-tocopheryl acetate/kg, the α-tocopherol levels of both thigh [2.8 (s.d. 0.22) μg/g] and breast muscle [1.6 (s.d. 0.18) μg/g] were ∼3- to 6-fold higher than the basal levels in thigh and breast. In the case of breast muscle, only a small but insignificant increase in the α-tocopherol concentration was observed with further supplementation for up to 21 weeks. However, the levels of α-tocopherol in thigh muscle further increased significantly (P < 0.01) after 9 [3.7 (s.d. 0.18) μg/g] and 13 [4.5 (s.d. 0.28) μg/g] weeks of supplementation. The levels of α-tocopherol were significantly (P < 0.01) higher at all time points (except week 1) in both muscles from turkeys fed the E600 diet compared with those fed the E300 diet. In the E600 group, the α-tocopherol levels increased at an average weekly rate of 0.30 μg/g and 0.23 μg/g up to week 13 for thigh and breast, respectively. The stability of heart, breast and thigh muscle against iron/ascorbate-induced lipid peroxidation was significantly increased by α-tocopherol supplementation (300 or 600 mg/kg) for 21 weeks.
ISSN:0791-6833
2009-9029