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Effect of dietary oregano oil and α ‐tocopheryl acetate supplementation on iron‐induced lipid oxidation of turkey breast, thigh, liver and heart tissues
Author(s) -
Papageorgiou G.,
Botsoglou N.,
Govaris A.,
Giannenas I.,
Iliadis S.,
Botsoglou E.
Publication year - 2003
Publication title -
journal of animal physiology and animal nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.651
H-Index - 56
eISSN - 1439-0396
pISSN - 0931-2439
DOI - 10.1046/j.1439-0396.2003.00441.x
Subject(s) - tocopheryl acetate , tocopherol , lipid oxidation , chemistry , antioxidant , food science , vitamin e , zoology , endocrinology , biochemistry , biology
Summary Twenty‐five 12‐week‐old turkeys randomly divided into five groups were given a basal diet, or a basal diet supplemented with 200 mg α ‐tocopheryl acetate/kg, or 100 mg oregano oil/kg or 200 mg oregano oil/kg, or 100 mg oregano oil plus 100 mg α ‐tocopheryl acetate/kg diet, for 4 weeks prior to slaughter. Breast, thigh, liver and heart tissues were subjected to iron‐induced lipid oxidation, the extent of which was determined by third‐order derivative spectrophotometry. Results showed that dietary oregano oil at the inclusion level of 200 mg oregano oil/kg diet was more effective in delaying lipid oxidation compared with the inclusion level of 100 mg/kg, but equivalent to the inclusion of 200 mg α ‐tocopheryl acetate/kg diet, which in turn was inferior to the combined inclusion of 100 mg oregano oil plus 100 mg α ‐tocopheryl acetate/kg, which was superior to all dietary treatments. Thigh tissue was more susceptible to oxidation than breast tissue, although it contained α ‐tocopherol at higher concentrations. Also, lipid oxidation in heart was relatively high, although it contained the highest α ‐tocopherol levels. This indicates that tissue α ‐tocopherol is one important factor influencing the level of lipid oxidation, but the distribution of lipids, iron and oregano oil in tissues must also be taken into consideration. Tissue α ‐tocopherol levels responded to dietary intake of 30–200 mg α ‐tocopheryl acetate/kg in the order heart > liver > thigh > breast. Breast, thigh and heart tissues from the oregano groups presented significantly (p < 0.05) higher levels of α ‐tocopherol compared with the control, the increase being positively correlated with the supplementation level. The increased levels of α ‐tocopherol in these tissues indicated that the dietary oregano oil exerted a protective action on α ‐tocopherol.