title: [Effects of vitamins A and E on the antioxidative metabolism of weaning pigs given dietary fats of different qualities].
abstract: Early weaned piglets were divided into eight groups of 6 animals each. The animals were fed diets differing in fat quality (4% soybean oil, POZ 5 or 176) and in the content of the vitamins A (5,000 or 20,000 I.U./kg) and E (25 or 125 I.U./kg) over a period of 7 weeks. At the beginning, on day 25 and 47 blood samples were taken and analysed for vitamin A and E. In liver, heart, M. longissimus dorsi and M. semitendinosus vitamin A, E and the TBA-reactive substances were analysed. Induced lipid peroxidation was assessed by the ethane and pentane production rate in the skeletal muscle. During the weaning period a decrease in the alpha-tocopherol level was observed. In groups with the lower doses of vitamin E this effect was more pronounced. After 47 days the alpha-tocopherol concentrations in plasma and heart and skeletal muscle fell about 25-30% by offering high doses of vitamin A compared to those groups fed low doses. Oxidized fats also led to lower tocopherol concentrations in muscle tissues. Hydrocarbon production in M. longissimus dorsi and M. semitendinosus was significantly reduced in groups with the high supplement of vitamin E. A tendentially opposite effect was seen in groups supplied with high levels of vitamin A or oxidized fat. Although retinyl esters in plasma are a minor fraction of the vitamin A activity, they present 99% of the vitamin A in the liver. The distribution pattern of the different retinyl esters was independent of the amount of supplementary vitamin A. In the present experiment 20,000 U of Vitamin A reduced plasma and tissue vitamin E levels. This effect led to an increase of lipid peroxidation indicated by the higher production of hydrocarbons. The results raise concerns about further increases of vitamin A supplementation in piglet feed.
authors.affiliation: Institut für Physiologische Chemie, Tierärztlichen Hochschule Hannover.
authors.forename: H
authors.initials: H
authors.lastname: Fuhrmann
authors.forename: H P
authors.initials: HP
authors.lastname: Sallmann
authors.forename: E
authors.initials: E
authors.lastname: Thesing
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000378:metabolism*; D004041:Dietary Fats; D005527:Food, Fortified; D015227:Lipid Peroxidation / Q000187:drug effects; D008099:Liver / Q000378:metabolism; D018482:Muscle, Skeletal / Q000378:metabolism; D009206:Myocardium / Q000378:metabolism; D013024:Soybean Oil; D013552:Swine / Q000378:metabolism*; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism; D014018:Tissue Distribution; D014801:Vitamin A / Q000097:blood / Q000493:pharmacokinetics* / Q000494:pharmacology*; D014810:Vitamin E / Q000097:blood / Q000493:pharmacokinetics* / Q000494:pharmacology*
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D017392:Thiobarbituric Acid Reactive Substances; D014801:Vitamin A; D014810:Vitamin E; D013024:Soybean Oil