The effect of grain polyphenols and the addition of vitamin E to diets enriched with α-linolenic acid on the antioxidant status of pigs
More details
Hide details
University of Warmia and Mazury in Olsztyn, Department of Animal Nutrition and Feed Management, Oczapowskiego 5, 10-718 Olsztyn, Poland
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland
Publication date: 2010-11-26
Corresponding author
M. Flis   

University of Warmia and Mazury in Olsztyn, Department of Animal Nutrition and Feed Management, Oczapowskiego 5, 10-718 Olsztyn, Poland
J. Anim. Feed Sci. 2010;19(4):539-553
The aim of this study was to determine the antioxidant status and blood lipid profile of pigs fed diets enriched with α-linolenic acid (ALA) and containing two sets of antioxidants: phenolic compounds of diet components (barley, triticale, naked oat and buckwheat by-products) only, or phenolic compounds and vitamin E supplementation. A three-factorial experiment was performed on growing-finishing barrows (6-7 pigs per group) fed individually diets supplemented with 3% linseed oil, formulated as isoenergetic, isofibre and isofat. The influence of the type of diet (barley-triticale-based control diets vs 40%-oat-based diets), the share of buckwheat by-products (0 vs 10/12% of grower/finisher diets), and vitamin E supplementation (0 vs 100 IU⋅kg-1) was evaluated. The analysed feed materials could be classified according to their total phenolic compound (TPC) content and in vitro antioxidant capacity (TAC) in the following decreasing order: buckwheat hulls and bran >> barley >> naked oat ≈ triticale. Diets with higher levels of TPC and TAC, i.e. barley-triticale-based control diets and diets containing buckwheat by-products, increased erythrocyte superoxide dismutase and glutathione peroxidase activity, similarly as 100 IU⋅kg-1 vitamin E supplementation, thus suggesting an improvement in the antioxidant status of pigs. Only vitamin E supplementation significantly (over four-fold) increased vitamin E concentrations in the blood serum and M. longissimus dorsi (LD) of pigs, and decreased the rate of lipid oxidation in LD. The obtained results suggest that the phenolics present in cereal grains and in buckwheat, occurring as natural antioxidants in ALA-rich and vitamin E-deficient diets, are not sufficient to maintain the oxidative stability of pork. Diets containing 40% oat significantly improved the HDL/TCH and HDL/LDL ratios in serum.
Polyphenols in Monogastric Nutrition – A Review
Krzysztof Lipiński, Magdalena Mazur, Zofia Antoszkiewicz, Cezary Purwin
Annals of Animal Science
Molecular Breeding and Nutritional Aspects of Buckwheat
F. Leiber
Antioxidative and antiatherogenic effects of flaxseed, α-tocopherol and their combination in diabetic hamsters fed with a high-fat diet
Experimental and Therapeutic Medicine
Application of KRL test to assess total antioxidant activity in pigs: Sensitivity to dietary antioxidants
Raffaella Rossi, Grazia Pastorelli, Carlo Corino
Research in Veterinary Science
Effect of Dietary α-Tocopherol on Level of Vitamin E in Pure Polish Landrace and Hybrid Polish Landrace × Duroc Swine Breeds and Processed Meat
Arkadiusz Szterk, Mateusz Rogalski, Jakub Mikiciuk, Lucyna Pakuła, Bożena Waszkiewicz-Robak
Journal of Food Processing and Preservation
Lipid stability, antioxidant potential and fatty acid composition of broilers breast meat as influenced by quercetin in combination with α-tocopherol enriched diets
Muhammad Sohaib, Masood Sadiq Butt, Muhammad Asim Shabbir, Muhammad Shahid
Lipids in Health and Disease
Effect of a cauliflower (Brassica oleraceae var. Botrytis) leaf powder-enriched diet on performance, carcass and meat characteristics of growing rabbit
Annamaria Perna, Amalia Simonetti, Giulia Grassi, Emilio Gambacorta
Meat Science
The effect of polyphenols on the performance and antioxidant status of sows and piglets
Krzysztof Lipiński, Zofia Antoszkiewicz, Magdalena Mazur-Kuśnirek, Daniel Korniewicz, Sylwia Kotlarczyk
Italian Journal of Animal Science
Effect of oat by-product antioxidants and vitamin E on the oxidative stability of pork from pigs fed diets supplemented with linseed oil
Wiesław Sobotka, Marianna Flis, Zofia Antoszkiewicz, Krzysztof Lipiński, Zenon Zduńczyk
Archives of Animal Nutrition
Effect of virgin coconut oil enriched diet on the antioxidant status and paraoxonase 1 activity in ameliorating the oxidative stress in rats – a comparative study
S. Arunima, T. Rajamohan
Food & Function
Effect of the Iberian pig rearing system on blood plasma antioxidant status and oxidative stress biomarkers
Irene Moreno, Luis Ladero, Ramón Cava
Livestock Science
Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)
Noemí Echegaray, Paulo Munekata, Juan Centeno, Rubén Domínguez, Mirian Pateiro, Javier Carballo, José Lorenzo
Salivary Gland Adaptation to Dietary Inclusion of Hydrolysable Tannins in Boars
Maša Mavri, Marjeta Čandek-Potokar, Gregor Fazarinc, Martin Škrlep, Catrin Rutland, Božidar Potočnik, Nina Batorek-Lukač, Valentina Kubale
Journals System - logo
Scroll to top