Hostname: page-component-78c5997874-s2hrs Total loading time: 0 Render date: 2024-11-06T05:04:42.606Z Has data issue: false hasContentIssue false
  • English
  • Français

Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat

Published online by Cambridge University Press:  01 October 2009

A. Tres ,
R. Bou ,
R. Codony  and
F. Guardiola
A. Tres
Affiliation:
Nutrition and Food Science Department – XaRTA – INSA, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain
R. Bou
Affiliation:
Nutrition and Food Science Department – XaRTA – INSA, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain
R. Codony
Affiliation:
Nutrition and Food Science Department – XaRTA – INSA, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain
F. Guardiola*
Affiliation:
Nutrition and Food Science Department – XaRTA – INSA, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain
*
†E-mail: [email protected]
Get access

Abstract

We supplemented diets with α-tocopheryl acetate (100 mg/kg) and replaced beef tallow (BT) in feeds with increasing doses of n-6- or n-3-rich vegetable fat sources (linseed and sunflower oil), and studied the effects on the fatty acid (FA) composition, the α-tocopherol (αT) content and the oxidative stability of rabbit plasma and liver. These effects were compared with those observed in a previous study in rabbit meat. As in meat, the content of saturated, monounsaturated and trans FA in plasma and liver mainly reflected feed FA profile, except stearic acid in liver, which increased as feeds contained higher doses of vegetable fat, which could be related to an inhibition of the activity of the stearoyl-CoA-desaturase. As linseed oil increased in feeds, the n-6/n-3 FA ratio was decreased in plasma and liver as a result of the incorporation of FA from diets and also, due to the different performance and selectivity of desaturase enzymes. However, an increase in the dose of vegetable fat in feeds led to a significant reduction in the αT content of plasma and liver, which was greater when the fat source was linseed oil. Increasing the dose of vegetable fat in feeds also led to an increase in the susceptibility to oxidation (lipid hydroperoxide (LHP) value) of rabbit plasma, liver and meat and on the thiobarbituric acid (TBA) values of meat. Although the dietary supplementation with α-tocopheryl acetate increased the αT content in plasma and liver, it did not modify significantly their TBA or LHP values. In meat however, both TBA and LHP values were reduced by the dietary supplementation with α-tocopheryl acetate. The plasma αT content reflected the αT content in tissues, and correlated negatively with tissue oxidability. From the studied diets, those containing 1.5% linseed oil plus 1.5% BT and 100 mg of α-tocopheryl acetate/kg most improved the FA composition and the oxidative stability of rabbit tissues.

Keywords

fatty acidmeat qualityoxidationrabbit tissuestocopherol
Type
Full Paper
Information
animal , Volume 3 , Issue 10 , October 2009 , pp. 1408 - 1419
Copyright
Copyright © The Animal Consortium 2009

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Arterburn, LM, Hall, EB, Oken, H 2006. Distribution, interconversion, and dose response of n-3 fatty acids in humans. American Journal of Clinical Nutrition 83, 1467S–1476S.CrossRefGoogle ScholarPubMed
Bernardini, M, Dal Bosco, A, Castellini, C 1999. Effect of dietary n-3/n-6 ratio on fatty acid composition of liver, meat and perirenal fat in rabbits. Animal Science 68, 647–654.CrossRefGoogle Scholar
Bou, R, Codony, R, Baucells, MD, Guardiola, F 2005. Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability, and sensory quality of dark chicken meat. Journal of Agricultural and Food Chemistry 53, 7792–7801.Google Scholar
Bou, R, Codony, R, Tres, A, Decker, EA, Guardiola, F 2008. Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange method: a review of the factors that influence the method’s performance. Analytical Biochemistry 377, 1–15.CrossRefGoogle Scholar
Bou, R, Grimpa, S, Baucells, MD, Codony, R, Guardiola, F 2006a. Dose and duration effect of alpha-tocopheryl acetate supplementation on chicken meat fatty acid composition, tocopherol content, and oxidative status. Journal of Agricultural and Food Chemistry 54, 5020–5026.Google Scholar
Bou, R, Grimpa, S, Guardiola, F, Barroeta, AC, Codony, R 2006b. Effects of various fat sources, alpha-tocopheryl acetate and ascorbic acid supplements on fatty acid composition and alpha-tocopherol content in raw and vacuum-packed, cooked dark chicken meat. Poultry Science 85, 1472–1481.CrossRefGoogle ScholarPubMed
Bou, R, Guardiola, F, Tres, A, Barroeta, AC, Codony, R 2004. Effect of dietary fish oil, alpha-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat. Poultry Science 83, 282–292.Google Scholar
Burdge, GC, Calder, PC 2005a. Alpha-linolenic acid metabolism in adult humans: the effects of gender and age on conversion to longer-chain polyunsaturated fatty acids. European Journal of Lipid Science and Technology 107, 426–439.Google Scholar
Burdge, GC, Calder, PC 2005b. Conversion of alpha-linolenic acid to longer-chain polyunsaturated fatty acids in human adults. Reproduction Nutrition Development 45, 581–597.Google Scholar
Castellini, C, Dal Bosco, A, Bernardini, M 2001. Improvement of lipid stability of rabbit meat by vitamin E and C administration. Journal of the Science of Food and Agriculture 81, 46–53.Google Scholar
Castellini, C, Dal Bosco, A, Bernardini, M, Cyril, HW 1998. Effect of dietary vitamin E on the oxidative stability of raw and cooked rabbit meat. Meat Science 50, 153–161.CrossRefGoogle ScholarPubMed
Cherian, G, Sim, JS 1995. Dietary alpha-linolenic acid alters the fatty acid composition of lipid classes in swine tissues. Journal of Agricultural and Food Chemistry 43, 2911–2916.CrossRefGoogle Scholar
Cherian, G, Wolfe, FW, Sim, JS 1996. Dietary oils with added tocopherols: effects on egg or tissue tocopherols, fatty acids, and oxidative stability. Poultry Science 75, 423–431.Google Scholar
Corino, C, Lo Fiego, DP, Macchioni, P, Pastorelli, G, Di Giancamillo, A, Domeneghini, C, Rossi, R 2007. Influence of dietary conjugated linoleic acids and vitamin E on meat quality, and adipose tissue in rabbits. Meat Science 76, 19–28.CrossRefGoogle ScholarPubMed
Dal Bosco, A, Castellini, C, Bianchi, L, Mugnai, C 2004. Effect of dietary α-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat. Meat Science 66, 407–413.CrossRefGoogle ScholarPubMed
Dalle Zotte, A 2002. Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. Livestock Production Science 75, 11–32.Google Scholar
D’Arrigo, M, Hoz, L, Lopez-Bote, CJ, Cambero, MI, Pin, C, Ordonez, JA 2002. Effect of dietary linseed oil on pig hepatic tissue fatty acid composition and susceptibility to lipid peroxidation. Nutrition Research 22, 1189–1196.CrossRefGoogle Scholar
Enser, M, Richardson, RI, Wood, JD, Gill, BP, Sheard, PR 2000. Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages. Meat Science 55, 201–212.CrossRefGoogle ScholarPubMed
Erickson, MC 2007. Lipid oxidation of muscle foods. In Food lipids: chemistry, nutrition and biotechnology (ed. CC Akoh and DB Min), pp. 321–364. CRC Press, Boca Raton, FL.Google Scholar
Food and Nutrition Board 2005. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids (macronutrients). The National Academies Press, Washington, DC.Google Scholar
Food Standards Agency 2002. McCance and Widdowson’s The Composition of Foods, 6th edition. Royal Society of Chemistry, Cambridge, UK.Google Scholar
Frankel, EN 1998. Lipid oxidation. The Oily Press Ltd, Dundee, UK.Google Scholar
Gigaud, V, Combes, S 2008. The effect of decreasing the omega 6/omega 3 ratio in feed on fatty acid content of rabbit meat to meet human dietary recommendations. In Book of Abstracts of the 9th World Rabbit Congress, Verona, Italy, pp. 1353–1357.Google Scholar
Grau, A, Codony, R, Rafecas, M, Barroeta, AC, Guardiola, F 2000a. Lipid hydroperoxide determination in dark chicken meat through a ferrous oxidation–xylenol orange method. Journal of Agricultural and Food Chemistry 48, 4136–4143.CrossRefGoogle ScholarPubMed
Grau, A, Guardiola, F, Boatella, J, Barroeta, AC, Codony, R 2000b. Measurement of 2-thiobarbituric acid values in dark chicken meat through derivative spectrophotometry: influence of various parameters. Journal of Agricultural and Food Chemistry 48, 1155–1159.Google Scholar
Grau, A, Guardiola, F, Grimpa, S, Barroeta, AC, Codony, R 2001. Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and alpha-tocopherol and ascorbic acid supplementation. Poultry Science 80, 1630–1642.CrossRefGoogle ScholarPubMed
Gray, JI, Gomaa, EA, Buckley, DJ 1996. Oxidative quality and shelf life of meats. Meat Science 43, S111–S123.Google Scholar
Guardiola, F, Codony, R, Rafecas, M, Boatella, J, Lopez, A 1994. Fatty acid composition and nutritional value of fresh eggs, from large- and small-scale farms. Journal of Food Composition and Analysis 7, 171–188.CrossRefGoogle Scholar
Guardiola, F, Dutta, PC, Codony, R, Savage, GP 2002. Cholesterol and phytosterol oxidation products: analysis, ocurrence, and biological effects. AOCS Press, Champaign, IL.CrossRefGoogle Scholar
Hoz, L, Lopez-Bote, CJ, Cambero, MI, D’Arrigo, M, Pin, C, Santos, C, Ordonez, JA 2003. Effect of dietary linseed oil and alpha-tocopherol on pork tenderloin (psoas major) muscle. Meat Science 65, 1039–1044.CrossRefGoogle ScholarPubMed
Kinsella, JE, Lokesh, B, Stone, RA 1990. Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: possible mechanisms. American Journal of Clinical Nutrition 52, 1–28.CrossRefGoogle ScholarPubMed
Lo Fiego, DP, Santoro, P, Macchioni, P, Mazzoni, D, Piattoni, F, Tassone, F, De Leonibus, E 2004. The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits. Meat Science 67, 319–327.Google Scholar
Maertens, L, Huyghebaert, G, Delezie, E 2008. Fatty acid composition of rabbit meat when fed a linseed based diet during different periods after weaning. In Book of Abstracts of the 9th World Rabbit Congress, Verona, Italy, pp. 1381–1386.Google Scholar
McCloy, U, Ryan, MA, Pencharz, PB, Ross, RJ, Cunnane, SC 2004. A comparison of the metabolism of eighteen-carbon 13C-unsaturated fatty acids in healthy women. Journal of Lipid Research 45, 474–485.CrossRefGoogle Scholar
Monahan, FJ, Buckley, DJ, Gray, JI, Morrissey, PA, Asghar, A, Hanrahan, TJ, Lynch, PB 1990. Effect of dietary vitamin E on the stability of raw and cooked pork. Meat Science 27, 99–108.Google Scholar
Nettleton, JA 1991. Omega-3 fatty acids: comparison of plant and seafood sources in human nutrition. Journal of the American Dietetic Association 91, 331–337.CrossRefGoogle ScholarPubMed
Niki, E, Yoshida, Y, Saito, Y, Noguchi, N 2005. Lipid peroxidation: mechanisms, inhibition, and biological effects. Biochemical and Biophysical Research Communications 338, 668–676.Google Scholar
Nourooz-Zadeh, J, Tajaddini-Sarmadi, J, Wolff, SP 1994. Measurement of plasma hydroperoxide concentrations by the ferrous oxidation–xylenol orange assay in conjunction with triphenylphosphine. Analytical Biochemistry 220, 403–409.CrossRefGoogle ScholarPubMed
Nuernberg, K, Fischer, K, Nuernberg, G, Kuechenmeister, U, Klosowska, D, Eliminowska-Wenda, G, Fiedler, I, Eder, K 2005. Effects of dietary olive and linseed oil on lipid composition, meat quality, sensory characteristics and muscle structure in pigs. Meat Science 70, 63–74.Google Scholar
Oriani, G, Corino, C, Pastorelli, G, Pantaleo, L, Ritieni, A, Salvatori, G 2001. Oxidative status of plasma and muscle in rabbits supplemented with dietary vitamin E. Journal of Nutritional Biochemistry 12, 138–143.Google Scholar
Pla, M, Cervera, C 1997. Carcass and meat quality of rabbits given diets having a high level of vegetable or animal fat. Animal Science 65, 299–303.Google Scholar
Russell, EA, Lynch, PB, O’Sullivan, K, Kerry, JP 2004. Dietary supplementation of α-tocopheryl acetate on α-tocopherol levels in duck tissues and its influence on meat storage stability. International Journal of Food Science and Technology 39, 331–340.Google Scholar
Sessler, AM, Kaur, N, Palta, JP, Ntambi, JM 1996. Regulation of stearoyl-CoA desaturase 1mRNA stability by polyunsaturated fatty acids in 3T3-L1 adipocytes. Journal of Biological Chemistry 271, 29854–29858.Google Scholar
Sheehy, PJA, Morrissey, PA, Flynn, A 1994. Consumption of thermally-oxidized sunflower oil by chicks reduces alpha-tocopherol status and increases susceptibility of tissues to lipid oxidation. British Journal of Nutrition 71, 53–65.CrossRefGoogle ScholarPubMed
Siddiqui, RA, Harvey, KA, Zaloga, GP 2008. Modulation of enzymatic activities by n-3 polyunsaturated fatty acids to support cardiovascular health. Journal of Nutritional Biochemistry 19, 417–437.Google Scholar
Simopoulos, AP 1997. Essential fatty acids in health and chronic disease. Food Reviews International 13, 623–631; American Journal of Clinical Nutrition, vol. 70, no. 3, 560S–569S, September 1999.CrossRefGoogle Scholar
Simopoulos, AP 2002. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy 56, 365–379.Google Scholar
Sodergren, E, Nourooz-Zadeh, J, Berglund, L, Vessby, B 1998. Re-evaluation of the ferrous oxidation in xylenol orange assay for the measurement of plasma lipid hydroperoxides. Journal of Biochemical and Biophysical Methods 37, 137–146.Google Scholar
Spiteller, G 2006. Peroxyl radicals: inductors of neurodegenerative and other inflammatory diseases. Their origin and how they transform cholesterol, phospholipids, plasmalogens, polyunsaturated fatty acids, sugars, and proteins into deleterious products. Free Radical Biology and Medicine 41, 362–387.Google Scholar
Surai, PF, Sparks, NHC 2000. Tissue-specific fatty acid and α-tocopherol profiles in male chickens depending on dietary tuna oil and vitamin E provision. Poultry Science 79, 1132–1142.CrossRefGoogle ScholarPubMed
Tres, A, Bou, R, Codony, C, Guardiola, F 2008. Influence of different dietary doses of n-3- or n-6-rich vegetable fats and alpha-tocopheryl acetate supplementation on raw and cooked rabbit meat composition and oxidative stability. Journal of Agricultural and Food Chemistry 56, 7243–7253.CrossRefGoogle ScholarPubMed
VanderJagt, DJ, Harrison, JM, Ratliff, DM, Hunsaker, LA, VanderJagt, DL 2001. Oxidative stress indices in IDDM subjects with and without long-term diabetic complications. Clinical Biochemistry 34, 265–270.Google Scholar
Wood, JD, Enser, M 1997. Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition 78, S49–S60.Google Scholar
Wood, JD, Richardson, RI, Nute, GR, Fisher, AV, Campo, MM, Kasapidou, E, Sheard, PR, Enser, M 2003. Effects of fatty acids on meat quality: a review. Meat Science 66, 21–32.Google Scholar
Zsedely, E, Toth, T, Eiben, C, Virag, G, Fabian, J, Schmidt, J 2008. Effect of dietary vegetable oil (sunflower, linseed) and vitamin E supplementation on the fatty acid composition, oxidative stability and quality of rabbit meat. In Book of Abstracts of the 9th World Rabbit Congress, Verona, Italy, pp. 1473–1477.Google Scholar