Meta-analysis of the effects of dietary vitamin E supplementation on alpha-tocopherol concentration and lipid oxidation in pork

L Trefan, L Bunger, J Bloom-Hansen, JA Rooke, B Salmi, C Larzul, C Terlouw, A Doeschl-Wilson

Research output: Contribution to journalReview article

18 Citations (Scopus)

Abstract

Meta-analyses have been carried out to quantify the effect of dietary vitamin E on α-tocopherol accumulation and on lipid oxidation in porcine M. longissimus. Published results of 13 (vitamin E accumulation) and 10 (lipid oxidation) experiments respectively were used for the analyses. After a number of standardization procedures, a nonlinear relationship was found between the supplementary vitamin E and the accumulation of α-tocopherol in pork which approached a maximum value of 6.4 μg/g tissue. Pork lipid oxidation levels were described in terms of Thiobarbituric Acid Reacting Substances (TBARS) values. The statistical analysis revealed significant effect of vitamin E dose, muscle α-tocopherol concentration and supplementation time on TBARS, resulting in two prediction models for lipid oxidation. Meta-analysis has proven to be a valuable tool for combining results from previous studies to quantify the effects of dietary vitamin E. Further studies, carried out with standardized experimental protocols would be beneficial for model validation and to increase the predictive power of the derived models. © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)305 - 314
Number of pages10
JournalMeat Science
Volume87
Issue number4
DOIs
Publication statusFirst published - 2011

Fingerprint

meta-analysis
alpha-tocopherol
pork
vitamin E
lipid peroxidation
tocopherols
thiobarbituric acid
meat science
model validation
muscles
swine
prediction
dosage

Bibliographical note

52140024

Keywords

  • Alpha-Tocopherol
  • Lipid oxidation
  • Meta-analysis
  • Pork quality
  • TBARS
  • Vitamin E

Cite this

Trefan, L., Bunger, L., Bloom-Hansen, J., Rooke, JA., Salmi, B., Larzul, C., ... Doeschl-Wilson, A. (2011). Meta-analysis of the effects of dietary vitamin E supplementation on alpha-tocopherol concentration and lipid oxidation in pork. Meat Science, 87(4), 305 - 314. https://doi.org/10.1016/j.meatsci.2010.11.002
Trefan, L ; Bunger, L ; Bloom-Hansen, J ; Rooke, JA ; Salmi, B ; Larzul, C ; Terlouw, C ; Doeschl-Wilson, A. / Meta-analysis of the effects of dietary vitamin E supplementation on alpha-tocopherol concentration and lipid oxidation in pork. In: Meat Science. 2011 ; Vol. 87, No. 4. pp. 305 - 314.
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abstract = "Meta-analyses have been carried out to quantify the effect of dietary vitamin E on α-tocopherol accumulation and on lipid oxidation in porcine M. longissimus. Published results of 13 (vitamin E accumulation) and 10 (lipid oxidation) experiments respectively were used for the analyses. After a number of standardization procedures, a nonlinear relationship was found between the supplementary vitamin E and the accumulation of α-tocopherol in pork which approached a maximum value of 6.4 μg/g tissue. Pork lipid oxidation levels were described in terms of Thiobarbituric Acid Reacting Substances (TBARS) values. The statistical analysis revealed significant effect of vitamin E dose, muscle α-tocopherol concentration and supplementation time on TBARS, resulting in two prediction models for lipid oxidation. Meta-analysis has proven to be a valuable tool for combining results from previous studies to quantify the effects of dietary vitamin E. Further studies, carried out with standardized experimental protocols would be beneficial for model validation and to increase the predictive power of the derived models. {\circledC} 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.",
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Trefan, L, Bunger, L, Bloom-Hansen, J, Rooke, JA, Salmi, B, Larzul, C, Terlouw, C & Doeschl-Wilson, A 2011, 'Meta-analysis of the effects of dietary vitamin E supplementation on alpha-tocopherol concentration and lipid oxidation in pork', Meat Science, vol. 87, no. 4, pp. 305 - 314. https://doi.org/10.1016/j.meatsci.2010.11.002

Meta-analysis of the effects of dietary vitamin E supplementation on alpha-tocopherol concentration and lipid oxidation in pork. / Trefan, L; Bunger, L; Bloom-Hansen, J; Rooke, JA; Salmi, B; Larzul, C; Terlouw, C; Doeschl-Wilson, A.

In: Meat Science, Vol. 87, No. 4, 2011, p. 305 - 314.

Research output: Contribution to journalReview article

TY - JOUR

T1 - Meta-analysis of the effects of dietary vitamin E supplementation on alpha-tocopherol concentration and lipid oxidation in pork

AU - Trefan, L

AU - Bunger, L

AU - Bloom-Hansen, J

AU - Rooke, JA

AU - Salmi, B

AU - Larzul, C

AU - Terlouw, C

AU - Doeschl-Wilson, A

N1 - 52140024

PY - 2011

Y1 - 2011

N2 - Meta-analyses have been carried out to quantify the effect of dietary vitamin E on α-tocopherol accumulation and on lipid oxidation in porcine M. longissimus. Published results of 13 (vitamin E accumulation) and 10 (lipid oxidation) experiments respectively were used for the analyses. After a number of standardization procedures, a nonlinear relationship was found between the supplementary vitamin E and the accumulation of α-tocopherol in pork which approached a maximum value of 6.4 μg/g tissue. Pork lipid oxidation levels were described in terms of Thiobarbituric Acid Reacting Substances (TBARS) values. The statistical analysis revealed significant effect of vitamin E dose, muscle α-tocopherol concentration and supplementation time on TBARS, resulting in two prediction models for lipid oxidation. Meta-analysis has proven to be a valuable tool for combining results from previous studies to quantify the effects of dietary vitamin E. Further studies, carried out with standardized experimental protocols would be beneficial for model validation and to increase the predictive power of the derived models. © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

AB - Meta-analyses have been carried out to quantify the effect of dietary vitamin E on α-tocopherol accumulation and on lipid oxidation in porcine M. longissimus. Published results of 13 (vitamin E accumulation) and 10 (lipid oxidation) experiments respectively were used for the analyses. After a number of standardization procedures, a nonlinear relationship was found between the supplementary vitamin E and the accumulation of α-tocopherol in pork which approached a maximum value of 6.4 μg/g tissue. Pork lipid oxidation levels were described in terms of Thiobarbituric Acid Reacting Substances (TBARS) values. The statistical analysis revealed significant effect of vitamin E dose, muscle α-tocopherol concentration and supplementation time on TBARS, resulting in two prediction models for lipid oxidation. Meta-analysis has proven to be a valuable tool for combining results from previous studies to quantify the effects of dietary vitamin E. Further studies, carried out with standardized experimental protocols would be beneficial for model validation and to increase the predictive power of the derived models. © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

KW - Alpha-Tocopherol

KW - Lipid oxidation

KW - Meta-analysis

KW - Pork quality

KW - TBARS

KW - Vitamin E

U2 - http://dx.doi.org/10.1016/j.meatsci.2010.11.002

DO - http://dx.doi.org/10.1016/j.meatsci.2010.11.002

M3 - Review article

VL - 87

SP - 305

EP - 314

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 4

ER -