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Relationship between dietary unsaturation and vitamin E in poultry
C Villaverde1, L Cortinas, A C Barroeta
1Department of Animal and Food Science, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra, Spain.
Journal of Animal Physiology and Animal Nutrition
|April 3, 2004
Summary
Dietary polyunsaturated fatty acids (PUFA) do not limit vitamin E absorption in poultry. However, higher PUFA levels may increase vitamin E degradation in the gut, impacting tissue deposition.
Area of Science:
- Animal Nutrition
- Nutritional Biochemistry
- Poultry Science
Background:
- Vitamin E is crucial for protecting against lipid peroxidation.
- Dietary polyunsaturated fatty acids (PUFA) influence vitamin E requirements.
- Potential interference of PUFA with vitamin E absorption is debated.
Purpose of the Study:
- To investigate the impact of dietary vitamin E levels and PUFA saturation on vitamin E absorption and tissue deposition in poultry.
- To clarify the relationship between dietary PUFA and vitamin E utilization in broiler chickens.
Main Methods:
- A 4x4 factorial study design using 192 broiler chickens.
- Dietary treatments included four levels of vitamin E (0-400 mg/kg) and four levels of PUFA (15-61 g/kg).
- Apparent absorption of vitamin E and fat was determined via digestibility balance (19-23 days).
- Hepatic vitamin E concentration was measured at 44 days of age.
Main Results:
- Increasing dietary vitamin E decreased its apparent absorption.
- More saturated diets reduced apparent absorption of fat and vitamin E.
- High PUFA levels (34-61 g/kg) did not affect apparent absorption but lowered hepatic vitamin E concentration.
- Lower hepatic vitamin E suggests increased systemic utilization or degradation.
Conclusions:
- Dietary PUFA do not appear to limit vitamin E absorption in poultry.
- PUFA may enhance vitamin E degradation within the gastrointestinal tract.
- The findings suggest a complex interaction influencing vitamin E status in chickens.