Dietary lipid oxidation and vitamin E supplementation influence in vivo erythrocyte traits and postmortem leg muscle lipid oxidation in broiler chickens

Achille Schiavone, Joana Nery, José Alfredo Choque-López, María D. Baucells, Ana Cristina Barroeta

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8 Citations (Scopus)

Abstract

The present work aimed to assess: (1) whether the oxidative status of dietary lipids or vitamin E supplementation influences in vivo erythrocyte integrity of chickens, and (2) whether erythrocyte stability is related to musculus iliotibialis susceptibility to lipid peroxidation. Thirty-six broilers were fed a basal diet supplemented with: sunflower oil (SO), sunflower oil and α-tocopheryl acetate (SO+E), and oxidized sunflower oil (SO-OX). In vivo hemolysis rate (HR) and thiobarbituric acid reactive substances (TBARS) of erythrocytes were measured. Postmortem, the TBARS of m. iliotibialis was determined. Erythrocyte HR and TBARS were higher in SO-OX than SO and SO+E groups (P<0.001). Erythrocyte and muscle TBARS were highly correlated (r2>0.93). The SO-OX induced negative effects, indicating that dietary lipid quality is rapidly translated in negative effects to erythrocytes and muscle. In vivo erythrocyte TBARS proved to be a good indicator of meat oxidative status. © 2010 Agricultural Institute of Canada.
Original languageEnglish
Pages (from-to)197-202
JournalCanadian Journal of Animal Science
Volume90
Issue number2
DOIs
Publication statusPublished - 1 Jan 2010

Keywords

  • Broiler
  • Erythrocytes
  • Hemolysis
  • Lipid oxidation
  • TBARS
  • Vitamin E

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