title: Influence of selenium, vitamin E, and ethoxyquin on lipid peroxidation in muscle tissues from fowl during low temperature storage.
abstract: The influences of various factors which affect the selenium-vitamin E status of laying hens on lipid peroxidation in muscle tissues during low temperature storage were studied. Laying hens from 32 to 56 weeks of age were fed low selenium and low vitamin E practical diets supplemented with different levels of Na2SeO3, d1-alpha-tocopherol acetate, ethoxyquin, and/or peroxidized corn oil. Vitamin E status as indicated by plasma vitamin E activity was improved by supplements of vitamin E, selenium, or ethoxyquin. Selenium status as indicated by plasma selenium-dependent glutathione peroxidase activity was improved by selenium supplementation. Incorporation of peroxidized corn oil into diets did not depress plasma vitamin E but increased plasma glutathione peroxidase when those diets contained supplemental selenium. Lipid peroxidation as indicated by the 2-thiobarbituric acid (TBA) method in muscle samples held at -20 C for up to 270 days was reduced by dietary selenium in M. pectoralis when corn oil was fed. Supplemental vitamin E or ethoxyquin reduced TBA values developed in M. gastrocnemius. Results indicate that dietary selenium and other factors affecting selenium status may be useful in retarding the development of oxidative rancidity in frozen poultry products.
mesh_terms: D000818:Animals; D002645:Chickens / Q000378:metabolism*; D005015:Ethoxyquin / Q000494:pharmacology*; D050356:Lipid Metabolism; D009132:Muscles / Q000378:metabolism; D011804:Quinolines / Q000494:pharmacology*; D012643:Selenium / Q000494:pharmacology*; D013696:Temperature; D014810:Vitamin E / Q000494:pharmacology*
chemical_list: D011804:Quinolines; D014810:Vitamin E; D005015:Ethoxyquin; D012643:Selenium