Influence of enrofloxacin administration and α-tocopheryl acetate supplemented diets on oxidative stability of broiler tissues

Poultry Science

Volumn 83, Issue 5, 2004, Pages 796-802

  Carreras, I ^a   Castellari, M ^a   Garcia Regueiro J A ^a   Guerrero, L ^a   Esteve Garcia, E ^a   Sarraga C ^a  

^a IRTA   (Spain)

Author keywords

Antioxidant enzyme; Broiler meat; Enrofloxacin; Thiobarbituric acid reactive substances; Vitamin E

Indexed keywords

COLUMBA; GALLUS GALLUS;

ALPHA TOCOPHEROL; ALPHA-TOCOPHEROL ACETATE; ANTIINFECTIVE AGENT; ANTIOXIDANT; CATALASE; CIPROFLOXACIN; DRUG DERIVATIVE; DRUG RESIDUE; ENROFLOXACIN; GLUTATHIONE PEROXIDASE; IRON; QUINOLONE DERIVATIVE; SUPEROXIDE DISMUTASE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; DIET; DIET SUPPLEMENTATION; FEMALE; LIPID PEROXIDATION; LIVER; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; SKELETAL MUSCLE;

ALPHA-TOCOPHEROL; ANIMALS; ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; CATALASE; CHICKENS; CIPROFLOXACIN; DIET; DIETARY SUPPLEMENTS; DRUG RESIDUES; FEMALE; FLUOROQUINOLONES; GLUTATHIONE PEROXIDASE; IRON; LIPID PEROXIDATION; LIVER; MEAT; MUSCLE, SKELETAL; OXIDATION-REDUCTION; QUINOLONES; SUPEROXIDE DISMUTASE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VITAMIN E;

EID: 3042700219     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/83.5.796     Document Type: Article

References (51)

1. Acar, J. F., and F. W. Goldstein. 1997. Trends in bacterial resistance to fluoroquinolones. Clin. Infect. Dis. 24(Suppl. 1):S67-S73.
2. Anadón, A., M. R. Martínez-Larrañaga, M. J. Díaz, P. Bringas, M. A. Martínez, M. L. Fernández-Cruz, M. C. Fernández, and R. Fernández. 1995. Pharmacokinetics and residues of enrofloxacin in chickens. Am. J. Vet. Res. 56(Suppl. 4):501-506.
3. Avanzo, J. L., C. X. de Mendonça, Jr., S. M. Piccoli Pugine, and M. de Cerqueira Cesar. 2001. Effect of vitamin E and selenium on resistence to oxidative stress in chicken superficial pectoralis muscle. Comp. Biochem. Physiol. C. 129:163-173.
4. Brown, S. A. 1996. Fluoroquinolones in animal health. J. Vet. Pharmacol. Ther. 19:1-14.
5. Buckley, D. J., P. A. Morrissey, and J. I. Gray. 1995. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J. Anim. Sci. 73:3122-3130.
6. Carreras, I., L. Guerrero, C. Sárraga, and J. A. García Regueiro. 2002. Lipid oxidation and sensory analysis of raw breast muscles from broilers fed α-tocopherol and β-carotene supplemented diets. Pages 468-469 in Proceedings of the 48th ICoMST, Rome, Italy.
7. Casademont, G., and J. A. Garcia Regueiro. 1999. Residuos en productos animales. Problemática de su control analítico. Eurocarne 75:45-58.
8. Chow, C. K., K. Reddy, and A. L. Tappel. 1973. Effect of dietary vitamin E on the activities of the glutathione peroxidase system in rat tissues. J. Nutr. 103:618-624.
9. DeVore, V. R., and B. E. Greene. 1982. Glutathione peroxidase in post-rigor bovine semitendinosus muscle. J. Food Sci. 47:1406-1409.
10. European Economic Community. 1993. Council Regulation 2901/93 of 23/10/93 amending annex I-IV to council regulation (EEC) 2377/90. Laying down a community procedure for the establishment of maximum residue limits of veterinary medicinal products in foodstuffs of animal origin. European Economic Community, Brussels.
11. Frankel, E. N. 1982. Volatile lipid oxidation products. Prog. Lipid Res. 22:1-33.
12. Frankel, E. N. 1991. Recent advances in lipid oxidation. J. Sci. Food Agric. 54:495-511.
13. Fridovich, I. 1986. Biological effects of the superoxide radical. Arch. Biochem. Biophys. 247(Suppl. 1):1-11.
14. Galvin, K., P. A. Morrissey, and D. J. Buckley. 1997. Influence of dietary vitamin E and oxidised sunflower oil on the storage stability of cooked chicken muscle. Br. Poult. Sci. 38:499-504.
15. Gatellier, P., Y. Mercier, E. Rock, and M. Renerre. 2000. Influence of dietary fat and vitamin E supplementation on free radical production and on lipid and protein oxidation in turkey muscle extracts. J. Agric. Food Chem. 48:1427-1433.
16. Giese, J. 1996. Antioxidants: Tools for preventing lipid peroxidation. Food Technol. 50(Suppl. 10):73-81.
17. Gürbay, A., B. Gonthier, D. Daveloose, A. Favier, and F. Hincal. 2001. Microsomal metabolism of ciprofloxacin generates free radical. Free Radic. Bio. Med. 30(Suppl. 10):1118-1121.
18. Halliwell, B., M. A. Murcia, S. Chirico, and O. I. Arouma. 1995. Free radicals and antioxiants in food and in vivo: What they do and how they work. Crit. Food Sci. Nutr. 35(Suppl. 1-2):7-20.
19. Hernández-Arteseros, J. A., I. Boronat, R. Compaño, and M. D. Prat. 2000. Liquid chromatographic separation of fluoroquinolone antibacterials used as veterinary drugs. Chromatographia 52(Suppl. 5-6):295-300.
20. Higgins, F. M., J. P. Kerry, D. J. Buckley, and P. A. Morrissey. 1998. Dietary supplementation versus direct post mortem addition of α-tocopherol on lipid and colour stability in cooked turkey breast patties. Food Res. Int. 31(Suppl. 3):205-209.
21. Hollman, P. C. H., M. G. L. Hertog, and M. B. Katan. 1996. Analysis and health effects of flavonoids. Food Chem. 57:43-46.
22. Igene, J. O., and A. M. Pearson. 1979. Role of phospholipids and triglycerides in warmed-over flavor development in meat model systems. J. Food Sci. 44:1285-1290.
23. Igene, J. O., A. M. Pearson, L. R. Dugan, Jr., and J. F. Price. 1980. Role of triglycerides and phospholipids in development of rancidity in model meat systems during frozen storage. Food Chem. 5:263-276.
24. Jensen, C., C. Lauridsen, and G. Bertelsen. 1998. Dietary vitamin E: Quality and storage stability of pork and poultry. Trends Food Sci. Technol. 9:62-72.
25. Kanner, J., J. B. German, and J. E. Kinsella. 1987. Initiation of lipid oxidation in biological systems. Crit. Rev. Food Sci. 25(Suppl. 4):317-364.
26. King, A. J., T. G. Uijttenboogaart, and A. W. de Vries. 1995. α-Tocopherol, β-carotene and ascorbic acid as antioxidants in stored poultry muscle. J. Food Sci. 60(Suppl. 5):1009-1012.
27. Kornbrust, D. J., and R. D. Mavis. 1980. Relative susceptibility of microsomes from lung, heart, liver, kidney, brain and testes to lipid peroxidation: Correction with vitamin E content. Lipids 15:315-322.
28. Lauridsen, C., D. J. Buckley, and P. A. Morrissey. 1997. Influence of dietary fat and vitamin E supplementation on α-tocopherol level and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidation. Meat Sci. 46(Suppl. 1):9-22.
29. Liu, Q., M. C. Lanari, and D. M. Schaefer. 1995. A review of dietary vitamin E supplementation for improvement of beef quality. J. Anim. Sci. 73:3131-3140.
30. Lowry, O. H., N. J. Rosebrough, A. L. Farr, and R. J. Randall. 1951. Protein measurement with the Folin phenol reagent. J. Biol. Chem. 193:265-275.
31. Mandic, A., A. Pavlovic, N. Dzinic, D. Kelemen-Masic, and V. Bulatovic. 2001. α-tocopherol levels in different chick tissues in relation with dietary intake. Pages 230-231 in Proceedings of the 47th ICoMST, Kraków, Poland.
32. Maraschiello, C. 1998. Cholesterol oxidation and parameters related to lipid oxidation in raw and cooked meat from broilers fed dietary oils and fat, natural antioxidants and prooxidants. Ph.D. Thesis. Universitat Autònoma de Barcelona.
33. Marklund, S., and G. Marklund. 1974. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a conventional assay for superoxide dismutase. Eur. J. Biochem. 47:469-474.
34. Mei, L., A. D. Crum, and E. A. Decker. 1994. Development of lipid and protein oxidation and incubation of antioxidant enzymes in cooked pork and beef. J. Food Lipids 1:273-283.
35. Mercier, Y., P. Gatelier, M. Viau, H. Remignon, and M. Renerre. 1998. Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage. Meat Sci. 48(Suppl. 3-4):301-318.
36. Mercier, Y., P. Gatelier, A. Vincent, and M. Renerre. 2001. Lipid and protein oxidation in microsomal fraction from turkeys: Influence of dietary fat and vitamin E supplementation. Meat Sci. 58:125-134.
37. Meyer, A. S., M. Heinonen, E. N. Frankel. 1998. Antioxidant interactions of catechin, cyaniding, caffeic acid, quercetin and ellagic acid on human LDL. Food Chem. 61:71-75.
38. Morin, R. J., B. Hu, S. K. Peng, and A. Sevanian. 1991. Cholesterol oxides and carcinogenesis. J. Clin. Lab. Anal. 5:219-225.
39. Morrissey, P. A., D. J. Buckley, H. Sisk, P. B. Lynch, and P. J. A. Sheehy. 1996. Uptake of α-tocopherol in porcine plasma and tissues Meat Sci. 44(Suppl. 4):275-283.
40. Niki, E. 1987. Antioxidants in relation to lipid peroxidation. Chem. Phys. Lipids 44:227-253.
41. Orden, J. A., and R. de la Fuente. 2001. Repercusiones en la salud publica de la resistencia a quinolonas en bacterias de origen animal. Rev. Esp. Salud Pública 75(Suppl. 4):313-320.
42. Otero, J. L., N. Mestorino, and J. O. Errecalde. 2001. Enrofloxacina una fluoroquinolona de uso exclusivo en veterinaria. Parte II: farmacociné tica y toxicidad. Anal. Vet. 1:42-49.
43. Phillips, A. L., C. Faustman, M. P. Lynch, K. E. Govoni, T. A. Hoagland, and S. A. Zinn. 2001. Effect of dietary α-tocopherol supplementation on colour and lipid stability in pork. Meat Sci. 58:389-393.
44. Renerre, M., K. Poncet, Y. Mercier, P. Gatellier, and B. Métro. 1999. Influence of dietary fat and vitamin E on antioxidant status of muscle of turkey. J. Agric. and Food Chem. 47:237-244.
45. Rojas, C., S. Cadenas, M. López-Torres, R. Pérez-Campo, and G. Barja. 1996. Increase in heart glutathione redox ratio and total antioxidant capacity and decrease in lipid peroxidation after vitamin E dietary supplementation in guinea pigs. Free Rad. Biol. Med. 21:(Suppl. 7):907-915.
46. Ruiz, J. A., A. M. Pérez-Vendrell, and E. Esteve-García. 1999. Effect of β-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fat. J. Agric. Food Chem. 47:448-454.
47. SAS Institute. 2000. SAS/STAT User's Guide Release 8.03 ed. SAS Institute, Inc., Cary, NC.
48. Smith, L. L. 1996. Review of progress in sterol oxidations: 1987-1995. Lipids 31(Suppl. 5):453-477.
49. Stratton, C. W. 1998. The safety profile of fluoroquinolones. Antimicrob. Infect. Dis. Newsl. 17(Suppl. 8):57-64.
50. Stubbs, R. L., J. B. Morgan, F. K. Ray, and H. G. Dolezal. 2002. Effect of supplemental vitamin E on the color and case-life of top loin steaks and ground chuck patties in modified atmosphere case-ready retail packaging systems. Meat Sci. 61:1-5.
51. Yamauchi, K., K. Yada, T. Ohashi, and A. M. Pearson. 1984. The interrelationship between polyunsaturated fatty acid, α-tocopherol and glutathione peroxidase in chicken and porcine skeletal muscle. Afric. Biol. Chem. 48(Suppl. 11):2831-2832.