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Effects of dietary vitamin E and fat supplementation in growing-finishing swine fed to a heavy slaughter weight of 150 kg: II. Tissue fatty acid profile, vitamin E concentrations, and antioxidant capacity of plasma and tissue

Authors
  • Wang, Ding1
  • Jang, Young Dal2
  • Rentfrow, Gregg K1
  • Azain, Michael J3
  • Lindemann, Merlin D1
  • 1 Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546 , (United States)
  • 2 Department of Animal and Food Science, University of Wisconsin River Falls, River Falls, WI 54022 , (United States)
  • 3 Animal and Dairy Science Department, University of Georgia, Athens, GA 30602 , (United States)
Type
Published Article
Journal
Journal of Animal Science
Publisher
Oxford University Press
Publication Date
May 18, 2022
Volume
100
Issue
6
Identifiers
DOI: 10.1093/jas/skac184
PMID: 35584810
PMCID: PMC9182394
Source
PubMed Central
Keywords
Disciplines
  • AcademicSubjects/SCI00960
License
Unknown

Abstract

1. Increasing Vitamin E supplementation increases tissue content of Vitamin E but has little impact on fatty acid content of tissues. 2. Different fat sources clearly affect the fatty acid content of tissues and have differing effects on plasma Vitamin E content.

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