1
|
Luan J, Jin Y, Zhang T, Feng X, Geng K, Zhang M, Geng C. Effects of dietary vitamin E supplementation on growth performance, slaughter performance, antioxidant capacity and meat quality characteristics of finishing bulls. Meat Sci 2023; 206:109322. [PMID: 37666007 DOI: 10.1016/j.meatsci.2023.109322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 07/24/2023] [Accepted: 08/29/2023] [Indexed: 09/06/2023]
Abstract
This study was conducted to investigate the effects of dietary supplementation of vitamin E (VE) on growth performance, slaughter performance, antioxidant capacity and meat quality characteristics of finishing bulls. Twenty Yanbian cattle (bulls) with initial body weight (BW) 485 ± 42 kg were randomly divided into two groups (control and treatment groups) and participated in a100-day finishing trial. The control group (CON) was fed a basal diet (total mixed ration, TMR). The treatment group was fed a basal diet supplemented with VE (provided as α-tocopherol acetate, 700 IU/bull/day). VE supplementation significantly increased the average daily gain (ADG) of finishing bulls, the beef marbling score, meat color parameters (a* [redness]), intramuscular fat content, the concentration of catalase, superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), VE and matrix metalloproteinases (MMP-13) in the serum and muscle tissue (P < 0.05). VE supplementation significantly decreased drip loss and cooking loss of the beef, the concentration of nitric oxide (NO) in the serum and muscle tissue, the concentration of malondialdehyde in the muscle tissue (P < 0.05), and tended to decrease the feed: gain (P = 0.077) and shear force (P = 0.062) of the beef. In conclusion, VE supplementation can improve the meat quality parameters of finishing bulls, especially the improvement of beef tenderness. The improvement of beef tenderness by VE supplementation may be related to the increase of MMPs concentration, and a potential mechanism for the secretion of MMPs by VE supplementation may be related to its antioxidant capacity.
Collapse
Affiliation(s)
- Jiaming Luan
- Agricultural College, Yanbian University, Yanji 133002, China
| | - Yinghai Jin
- Agricultural College, Yanbian University, Yanji 133002, China
| | - Tai Zhang
- Agricultural College, Yanbian University, Yanji 133002, China
| | - Xin Feng
- Agricultural College, Yanbian University, Yanji 133002, China
| | - Kai Geng
- Agricultural College, Yanbian University, Yanji 133002, China
| | - Min Zhang
- Agricultural College, Yanbian University, Yanji 133002, China; Ministry of Education, Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Yanbian University, Yanji 133002, China
| | - Chunyin Geng
- Agricultural College, Yanbian University, Yanji 133002, China; Ministry of Education, Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Yanbian University, Yanji 133002, China.
| |
Collapse
|
2
|
Golder HM, McGrath J, Lean IJ. Effect of 25-hydroxyvitamin D 3 during prepartum transition and lactation on production, reproduction, and health of lactating dairy cows. J Dairy Sci 2021; 104:5345-5374. [PMID: 33663856 DOI: 10.3168/jds.2020-18901] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Accepted: 12/30/2020] [Indexed: 12/21/2022]
Abstract
We hypothesized that feeding 25-hydroxyvitamin D3 [25-(OH)D3] during lactation and prepartum in conjunction with negative dietary cation-anion difference diets would improve milk production, increase the probability of pregnancy, and reduce the incidence of postcalving diseases. Cows from 4 dairies with prepartum transition diets negative in dietary cation-anion difference were used in 2 randomized cohort experiments. In Experiment 1 (Exp. 1), cows were assigned to control [CON; n = 645; no 25-(OH)D3] or treatment [TRT; n = 537; 2 mg/d of 25-(OH)D3 from ∼21 d prepartum to parturition and 1 mg/d in lactation] groups at ∼21 d prepartum. Cows were monitored for weekly milk yield, milk composition every 60 d, and health and reproductive measures. In Experiment 2 (Exp. 2), cows (n = 2,064; median 147 d in milk) were assigned to 4 groups and monitored for the same measures as in Exp. 1 to the end of that lactation (L1), the subsequent transition (∼21 d prepartum to parturition), and the next lactation (L2). Groups were as follows, with the amount of 25-(OH)D3 fed (mg/d) indicated in parentheses for L1, transition, and L2, respectively: (A) control-control (CON-CON; 0-0-0), (B) treatment-treatment (TRT-TRT; 1-2-1), (C) control-treatment (CON-TRT; 0-2-1), and (D) treatment-control (TRT-CON; 1-0-0). For L1, a total of 1,032 cows entered the control groups A or C and a total of 1,032 cows in groups B or D. The number of cows in groups A to D that entered L2 was 521, 523, 273, and 248, respectively. Blood calcium, phosphorus, and 25-(OH)D3 concentrations were measured from 17 cows/group at 5 times. In Exp. 1, TRT cows had 0.2 lower log somatic cell count than CON cows (4.21 ± 0.045 vs. 4.01 ± 0.050, respectively) and multiparous TRT cows had 41 ± 23% higher probability of pregnancy/day than multiparous CON cows, resulting in a 22-d median decrease in time to pregnancy. Primiparous TRT cows had 1.67 ± 0.40 times greater odds of mastitis/day than primiparous CON cows. In Exp. 2 TRT-TRT cows had between 16 and 29% lower probability to be bred/day than other groups. Multiparous CON-CON and TRT-CON cows had 20 ± 8% and 30 ± 17% greater probability of pregnancy, respectively, than multiparous TRT-TRT cows. Serum calcium concentrations were not affected by group, but phosphorus and 25-(OH)D3 concentrations were highest in the TRT-TRT cows. The study provides further insights into the use of 25(OH)D3 in transition and lactation.
Collapse
Affiliation(s)
| | - J McGrath
- DSM Nutritional Products, Wagga Wagga, NSW 2650, Australia
| | - I J Lean
- Scibus, Camden, NSW 2570, Australia.
| |
Collapse
|
3
|
The Role of Vitamin D in Inflammatory Bowel Disease: Mechanism to Management. Nutrients 2019; 11:nu11051019. [PMID: 31067701 PMCID: PMC6566188 DOI: 10.3390/nu11051019] [Citation(s) in RCA: 110] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 04/26/2019] [Accepted: 04/29/2019] [Indexed: 02/07/2023] Open
Abstract
Vitamin D has been linked to human health benefits that extend far beyond its established actions on calcium homeostasis and bone metabolism. One of the most well studied facets of extra-skeletal vitamin D is its activity as an immuno-modulator, in particular its potent anti-inflammatory effects. As a consequence, vitamin D deficiency has been associated with inflammatory diseases including inflammatory bowel disease (IBD). Low serum levels of the major circulating form of vitamin D, 25-hydroxyvitamin D (25-OH-D) are significantly more prevalent in patients with IBD, particularly in the winter and spring months when UV-induced synthesis of vitamin D is lower. Dietary malabsorption of vitamin D may also contribute to low serum 25(OH)D in IBD. The benefits of supplementation with vitamin D for IBD patients are still unclear, and improved vitamin D status may help to prevent the onset of IBD as well as ameliorating disease severity. Beneficial effects of vitamin D in IBD are supported by pre-clinical studies, notably with mouse models, where the active form of vitamin D, 1,25-dihydroxyvitamin D (1,25-(OH)2D) has been shown to regulate gastrointestinal microbiota function, and promote anti-inflammatory, tolerogenic immune responses. The current narrative review aims to summarise the different strands of data linking vitamin D and IBD, whilst also outlining the possible beneficial effects of vitamin D supplementation in managing IBD in humans.
Collapse
|
4
|
Rodney RM, Celi P, McGrath JJ, Golder HM, Anderson ST, McNeill DM, Fraser DR, Lean IJ. Metabolic and production responses to calcidiol treatment in mid-lactation dairy cows. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an16770] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The study of vitamin D in cattle has often focussed on its role in calcium and mineral metabolism. However, there is evidence of a wider role for vitamin D in bone and energy metabolism. Two studies were conducted to explore relationships between calcidiol supplementation, blood minerals and metabolites in mid-lactation dairy cows. In Experiment 1, a dose-response study was conducted in which 25 mid-lactation cows were fed one of five supplementary calcidiol doses (0, 0.5, 1, 2 or 4 mg calcidiol/day) for 30 days, with blood samples taken every 10 days. Increasing calcidiol dose increased plasma calcidiol (P=0.001), 24,25-(OH)2-D3 (P=0.001) and serum phosphate (P=0.003) in a curvilinear manner, increased and then decreased plasma 25-OH-D2 (P=0.004) and linearly increased 3-epi 25-OH-D3 (P=0.001) and milk calcidiol concentrations (P=0.001). Calcidiol supplementation did not affect milk yield or composition, bodyweight or condition score. In Experiment 2, relationships between blood calcidiol and mineral and metabolite concentrations over time were explored using time-series analysis. Ten mid-lactation cows were fed either 0 or 0.5 mg calcidiol/day for 27 days, with blood samples taken every 3 days. Feeding calcidiol increased plasma calcidiol (P=0.001), 24,25-OH-D3 (P=0.038), and insulin (P=0.046), but decreased 25-OH-D2 (P=0.008) concentrations. Positive associations were identified between blood calcidiol and concentrations of other metabolites, including cholecalciferol, calcium, osteocalcin, glucose, insulin, non-esterified fatty acids, β-hydroxybutyrate, cholesterol, magnesium, phosphorus and total protein at varying lags (±0, 3 or 6 days), while negative relationships were identified between calcidiol and 24,25-(OH)2-D3, and phosphorus 3 days later. Importantly, strong positive associations between calcidiol and indicators of energy metabolism were identified. Overall, these experiments provide support for a positive effect of calcidiol treatment on dairy cow metabolism.
Collapse
|
5
|
Plascencia A, Montano-Gomez MF, Salinas-Chavira J, Torrentera-Olivera NG, Zinn RA. Influence of supplemental tocopherol level (0, 250 and 500 IU RRR-α-tocopherol/d/steer) and injectable retinol form (retinyl propionate vs retinyl palmitate) on growth performance, carcass characteristics and plasma concentration in calf-fed Holstein steers. JOURNAL OF APPLIED ANIMAL RESEARCH 2018. [DOI: 10.1080/09712119.2018.1552153] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- A. Plascencia
- Department of Nutrition and Biotechnology of Ruminants, Instituto de Investigaciones en Ciencias Veterinarias-UABC, Mexicali, México
| | - M. F. Montano-Gomez
- Department of Nutrition and Biotechnology of Ruminants, Instituto de Investigaciones en Ciencias Veterinarias-UABC, Mexicali, México
| | - J. Salinas-Chavira
- Department of Animal Nutrition, Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Tamaulipas, Cd. Victoria, México
| | - N. G. Torrentera-Olivera
- Department of Nutrition and Biotechnology of Ruminants, Instituto de Investigaciones en Ciencias Veterinarias-UABC, Mexicali, México
| | - R. A. Zinn
- Department of Animal Science, University of California, Davis, CA, USA
| |
Collapse
|
6
|
Pogorzelska-Nowicka E, Atanasov AG, Horbańczuk J, Wierzbicka A. Bioactive Compounds in Functional Meat Products. Molecules 2018; 23:E307. [PMID: 29385097 PMCID: PMC6017222 DOI: 10.3390/molecules23020307] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 01/20/2018] [Accepted: 01/20/2018] [Indexed: 11/17/2022] Open
Abstract
Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.
Collapse
Affiliation(s)
- Ewelina Pogorzelska-Nowicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
| | - Atanas G Atanasov
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
- Department of Pharmacognosy, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria.
| | - Jarosław Horbańczuk
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
| |
Collapse
|
7
|
Półtorak A, Moczkowska M, Wyrwisz J, Wierzbicka A. Beef Tenderness Improvement by Dietary Vitamin D 3 Supplementation in the Last Stage of Fattening of Cattle. J Vet Res 2017; 61:59-67. [PMID: 29978056 PMCID: PMC5894400 DOI: 10.1515/jvetres-2017-0008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2016] [Accepted: 03/10/2017] [Indexed: 11/24/2022] Open
Abstract
Tenderness is the most important characteristic of meat, determining consumer approval. There are numerous methods of its improvement, although of diverse effectiveness. addition of vitamin D3 to the feed for a short period before slaughter (7–10 days) is one of the natural ways to enhance the tenderness. Vitamin D3 is responsible for Ca2+ mobilisation in serum and increase in activity of proteolytic enzymes belonging to calpains, which results in significant improvement of beef tenderness and reduction of ageing time. The use of vitamin D3 is an application tool determining tenderness improvement of beef with substantial reduction in processing costs. Moreover, shorter post mortem ageing process will exceed the retail display time, which will consequently reduce losses due to unsold meat being returned from shops to the manufacturers. Based on the results of studies conducted over the last 15 years, this paper presents the possibility and the effects of the use of vitamin D3 to improve beef tenderness.
Collapse
Affiliation(s)
- Andrzej Półtorak
- Department of Technique and Food Development, Warsaw University of Life Science, 02-776 Warsaw Poland
| | - Małgorzata Moczkowska
- Department of Technique and Food Development, Warsaw University of Life Science, 02-776 Warsaw Poland
| | - Jarosław Wyrwisz
- Department of Technique and Food Development, Warsaw University of Life Science, 02-776 Warsaw Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Warsaw University of Life Science, 02-776 Warsaw Poland
| |
Collapse
|
8
|
RAFALSKA UK. Influence of dietary vitamin D3 supplementation on the sarcomere length,Warner–Bratzler shear force, shortening of ageing time, and sensory acceptanceof culinary beef muscles. TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES 2016. [DOI: 10.3906/vet-1506-28] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
9
|
Effect of intramuscular injections of DL-α-tocopheryl acetate on growth performance and extracellular matrix of growing lambs. Animal 2015; 9:2060-4. [DOI: 10.1017/s175173111500155x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
|
10
|
Zhang W, Xiao S, Ahn DU. Protein Oxidation: Basic Principles and Implications for Meat Quality. Crit Rev Food Sci Nutr 2013; 53:1191-201. [DOI: 10.1080/10408398.2011.577540] [Citation(s) in RCA: 334] [Impact Index Per Article: 30.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
11
|
Lietzow J, Kluge H, Brandsch C, Seeburg N, Hirche F, Glomb M, Stangl GI. Effect of short-term UVB exposure on vitamin D concentration of eggs and vitamin D status of laying hens. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:799-804. [PMID: 22185347 DOI: 10.1021/jf204273n] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Vitamin D deficiency in humans is widespread, and only a few food items are important natural sources of vitamin D. This study investigated the effect of UVB exposure of laying hens on the vitamin D content in egg yolk. In a two-factorial design, hens fed a vitamin D-deficient (-D) or -adequate (+D) diet were nonexposed or exposed to UVB light over a period of 4 weeks. UVB exposure of the -D group caused nearly normal egg production rate and egg shell quality; exposure of the +D group did not further improve these parameters. UVB exposure tended to improve the concentration of plasma 25-hydroxycholecalciferol (25(OH)D(3)), but had no effect on 1,25-dihydroxycholecalciferol in plasma or on cholecalciferol and 25(OH)D(3) in egg yolk. The present study shows that a short-term exposure of laying hens to UVB light is not an appropriate way to improve the vitamin D content of egg yolk.
Collapse
Affiliation(s)
- Julika Lietzow
- Institute of Agricultural and Nutritional Sciences, Martin-Luther-University Halle-Wittenberg, D-06108 Halle, Germany
| | | | | | | | | | | | | |
Collapse
|
12
|
|
13
|
Oxidative stress may affect meat quality by interfering with collagen turnover by muscle fibroblasts. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.12.002] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
14
|
Archile-Contreras AC, Cha MC, Mandell IB, Miller SP, Purslow PP. Vitamins E and C may increase collagen turnover by intramuscular fibroblasts. Potential for improved meat quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:608-614. [PMID: 21175176 DOI: 10.1021/jf103696t] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Vitamins influence collagen metabolism in animals grown for meat. This study investigated whether vitamins E and C regulate collagen turnover in muscle by the balance of effects on the synthesis of collagen and its degradation by secretion of matrix metalloproteinases (MMPs) by bovine intramuscular fibroblasts. Fibroblasts isolated from longissimus dorsi (LD) and semitendinosus (ST) muscle were treated with different concentrations of vitamins. Pro-MMP-2, MMP-2, and total soluble collagen (TSC) synthesis were determined. Vitamins E and C each preferentially increased (P < 0.05) MMP-2 in cells derived from LD relative to those derived from ST. Higher TSC values (P < 0.05) were found for ST cells than for LD cells. Both vitamins may increase collagen turnover exerted by intramuscular connective tissue fibroblasts. These results may have implications in vivo on animal production, as a high rate of collagen turnover may lead to increased collagen solubility in muscles, which can affect meat tenderness.
Collapse
|
15
|
Zhang W, Xiao S, Samaraweera H, Lee EJ, Ahn DU. Improving functional value of meat products. Meat Sci 2010; 86:15-31. [PMID: 20537806 DOI: 10.1016/j.meatsci.2010.04.018] [Citation(s) in RCA: 307] [Impact Index Per Article: 21.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2010] [Revised: 04/05/2010] [Accepted: 04/09/2010] [Indexed: 01/25/2023]
Abstract
In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.
Collapse
Affiliation(s)
- Wangang Zhang
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
| | | | | | | | | |
Collapse
|