The combined effects of α-tocopheryl acetate supplementation and enrofloxacin administration on oxidative stability of turkey meat

British Poultry Science

Volumn 47, Issue 6, 2006, Pages 708-713

  Sarraga C ^a   Carreras, I ^a   Regueiro, J A Garcíax ^a   Castellari, M ^a  

^a IRTA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; ALPHA-TOCOPHEROL ACETATE; ANTIINFECTIVE AGENT; CIPROFLOXACIN; DRUG DERIVATIVE; DRUG RESIDUE; ENROFLOXACIN; IRON; QUINOLONE DERIVATIVE; UNCLASSIFIED DRUG;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; CHEMISTRY; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET; DIET SUPPLEMENTATION; DRUG EFFECT; LIPID PEROXIDATION; LIVER; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; RANDOMIZED CONTROLLED TRIAL; STANDARD; TIME; TURKEY (BIRD);

ALPHA-TOCOPHEROL; ANIMAL FEED; ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; ANTI-BACTERIAL AGENTS; CIPROFLOXACIN; DIET; DIETARY SUPPLEMENTS; DRUG RESIDUES; FLUOROQUINOLONES; IRON; LIPID PEROXIDATION; LIVER; MEAT; OXIDATION-REDUCTION; TIME FACTORS; TURKEYS;

EID: 33845727423     PISSN: 00071668     EISSN: 14661799     Source Type: Journal    
DOI: 10.1080/00071660601038768     Document Type: Article

References (44)

1. ACAR, J.F. & GOLDSTETN, F.W. (1997) Trends in bacterial resistance to fluoroquinolones. Clinical Infectious Diseases, 24: S67-S73.
2. ANADÓN, A. & MARTINÉ-LARRAÑAGA, M.R. (1999) Residues of antimicrobial drugs and feed additives in animal products: regulatory aspects. Livestock Production Science, 59: 183-198.
3. ANADÓN, A., MARTÍNEZ-LARRAÑAGA, M.R., DÍAZ, M.J., BRINGAS, P., MARTÍNEZ, M.A., FERNÁNDKZ-CRUZ, M.L., FERNÁNDEN, M.C. & FERNÁNDEZ, R. (1995) Pharmacokinetics and residues of enrofloxacin in chickens. American Journal of Veterinary Research, 56(Suppl. 4): 501-506.
4. BAYER (2000) Enrofloxacin. http://www.poultry.baytril.com/
5. BROWN, S.A. (1996) Fluoroquinolones in animal health. Journal of Veterinary Pharmacology and Therapeutics, 19: 1-14.
6. BUCKLEY, D.J. & MORRISSEY, P.A. (1994) Vitamin E and meat quality. Proceedings of the Nutrition Society, 53(2): 289-295.
7. CANCHO GRANDE, B., GARCÍA FALCÓN, M.S. & SIMAI, GÁNDARA, J. (2000) El uso de antibióticos en la alimentación animal: perspectiva actual. Ciencia y Tecnología Alimentos, 3 (1): 39-47.
8. CASADEMONT, G. & GARCIA REGUEIRO, J.A. (1999) Residuos en productos animales, Problemática de su control analítico. Eurocarne, 75: 45-58.
9. CARRERAS, I., GUKRRKRO, L., GUÀRDIA, M.D., ESTEVE-GARCÍA, E., GARGÍA REGUEIRO, J.A. & SÁRRAGA, G. (2004a) Vitamin E levels, thiobarbituric acid test and sensory evaluation of breast muscles from broilers fed α-tocopheryl acetate and β-carotene supplemented diets. Journal of the Science of Food and Agriculture, 84: 313-317.
10. CARRERAS, L., CASTELLARI, M., GARCÍA REGUEIRO, J.A., GUERRERO, L., ESTEVE-GARCÍA, E. & SÁRRAGA, C. (2004b) Influence of enrofloxacin administration and α-tocopheryl acetate supplemented diets on oxidative stability of broiler tissues. Poultry Science, 83: 796-802.
11. CARRERAS, I., CASTELLARI, M., VALERO, A., GARCÍA REGUEIRO, J.A. & SARRAGA, C. (2005) Influence of enrofloxacin administration on the proteolytic and antioxidant enzyme activities of raw and cooked turkey products. Journal of the Science of Food and Agriculture, 85: 2407-2412.
12. EEC commission regulation (1993) Nr. 2901/93 of 23/10/ 93 amending annex I-IV to council regulation (EEC) Nr. 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.
13. FRANKEL, E.N. (1982) Volatile lipid oxidation products. Progress in Lipid Research, 22: 1-33.
14. FRANKEL, E.N. (1991) Recent advances in lipid oxidation. Journal of the Science of Food and Agriculture, 54: 495-511.
15. GALVIN, K., MORRISSEY, P.A. & BUCKLBY, D.J. (1997) Influence of dietary vitamin E and oxidised sunflower oil on the storage stability of cooked chicken muscle. British Poultry Science, 38: 499-504.
16. GARRJGA, PASCHAL, M., MONFORT, J.M. & HUGAS, M. (1998) Selection of lactobacilli for chicken probiotic adjuncts. Journal of Applied Microbiology, 84: 125-132.
17. GATELLIER, P., MERCIER, Y., ROCK, E. & RENERRE, M. (2000) Influence of dietary fat and vitamin E supplementation on free radical production and on lipid and protein oxidation in turkey muscle extracts. Journal of the Agricultural and Food Chemistry, 48: 1427-1433.
18. GÜRBAY, A., GONTHIKR, B., DAVELOOSE, D., FAVIER, A. & HINCAL, F. (2001) Microsomal metabolism of ciprofloxacin generates free radical. Free Radical Biology and Medicine, 30(Suppl, 10): 1118-1121.
19. HERNÁNUEZ-ARTESKROS, J.A., BORONAT, I., COMPAÑO, R. & PRAT, M.D. (2000) Liquid Chromatographic separation of fluoroquinolone antibacterials used as veterinary drugs, Chromatographia, 52(Suppl. 5/6): 295-300.
20. HIGGINS, P.M., KERRY, J.P., BUCKLEY, D.J. & MORRISSEY, P.A. (1998) Dietary supplementation versus direct post mortem addition of α-tocopherol on lipid and colour stability in cooked turkey breast patties, Food Research International, 31(Suppl. 3): 205-209.
21. JENSEN, C., LAURIDSEN, C. & BERTELSEN, G. (1998) Dietary vitamin E: quality and storage stability of pork and poultry. Trends in Food Science and Technology, 9: 62-72.
22. KORNBRUST, D.J. & MAVIS, R.D. (1980) Relative susceptibility of microsomes from lung, heart, liver, kidney, brain and testes to lipid oxidation: correlation with vitamin E content. Lipids, 15: 315-322.
23. LAURIDSEN, C., BUCKLEY, D.J. & MORRISSEY, P.A. (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 Science, 46(Suppl. 1): 9-22.
24. LEES, P. & ALIABADI, F.S. (2002) Rational dosing of antimicrobial drugs: animals versus humans. International Journal of Antimicrobial Agents, 19; 269-284.
25. MARASCHIELLO, C., ESTEVE GARCÍA, E. & GARCIA REGUEIRO, J.A. (1998) Cholesterol oxidation in meat from chickens fed α-tocopherol and β-carotene supplemented diets with different unsaturation grades. Lipids, 33: 705-713.
26. MARASCHIELLO, C., SÁRRAGA, C. & GARCÍA REGUEIRO, J.A. (1999) Glutathione peroxidase activity, TEARS and α-tocopherol in meat from chickens led different diets. Journal of Agriculture and Food Chemistry, 47: 867-872.
27. MARTÍNF-CAYUELA, M. (1998) Toxicidad de xenobiódcos mediada por radicales libres de oxígeno. Ars Pharmaceutica, 39(1): 5-18.
28. MERCIER, Y., GATELIER, P., VINCENT, A. & REN ERRE, M. (2001) Lipid and protein oxidation in microsomal fraction from turkeys: influence of dietary fat and vitamin E supplementation. Meat Science, 58: 125-134.
29. MORRISSEY, P.A., BUCKLEY, D.J., SISK, H., LYNCH, P.B. & SHEEHY, P.J.A. (1996) Uptake of α-tocopherol in porcine plasma and tissues. Meat Science, 44(Suppl. 4): 275-283.
30. ORDEN, J.A. & DE LA FUENTE, R. (2001) Repercusiones en la salud pública de la resistencia a quinolonas en bacterias de origen animal. Revista Española de Salud Pública, 76(Suppl. 4): 313-320.
31. OTERO, J.L., MESTORINO, N. & ERRECAI..DE, J.O. (2001) Enrofloxacina una fluoroquinolona de uso exclusivo en veterinaria. Parte II: Farmacocinética y toxicidad. Anales de Veterinaria, 1: 42-49.
32. PAN, H. & FOUTS, J. (1979) Drug metabolism in birds. Pharmacology, 19: 289-293.
33. PANIANGVAIT, P., KING, A.J., JONES, A.D. & GERMAN, B.G. (1995) Cholesterol oxides in food of animal origin. Journal of Food Science, 60: 1159-1174.
34. PASCHAL, M., HUGAS, M., BADIOLA, J.I., MONFORT, J. & GARRIGA, M. (1999) Lactobacillus salivarius CTC2197 prevents Salminella enteritidis colonization in chickens. Applied and Environmental Microbiology, 65: 4981-4986.
35. PORTER, N.A., CALDWELL, S.E. & MILLS, K.A. (1995) Mechanism of free radical oxidation of unsaturated lipids. Lipids, 30: 277-290.
36. RENERRE, M., PONCET, K., MERCIER, Y., GATELLIER, P. & MÉTRO, B. (1999) Influence of dietary fat and vitamin E on antioxidant status of muscle of turkey. Journal of the Agriculture and Food Chemistry, 47: 237-244.
37. RHEE, K.S., ANDERSON, L.M. & SAMS, A.R. (1996) Lipid oxidation potential of beef, chicken and pork. Journal of Food Science, 61(1): 8-12.
38. RUIZ, J.A., PÉREZ-VENDRELL, A.M. & ESTEVE-GARCÍA, E. (1999) Effect of β-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fat. Journal of Agriculture and Food Chemistry, 47: 448-454.
39. SAS, SAS/STAT (2000) Use's Guide: Release 8.03, (Cary, NC, Statistical Analysis Systems Institute).
40. SHELDON, B.W., CURTIS, P.A., DAWSON, P.L. & FERRET, P.R. (1997) Effect of dietary vitamin E on the oxidative stability, flavor, color and volatile profiles of refrigerated and frozen turkey breast meat. Poultry Science, 76: 634-641.
41. SMITH, L.L. (1987) Cholesterol autoxidation 1981-1986. Chemistry and Physics of Lipids, 44: 87-125.
42. STRATTON, G.W. (1998) The safety profile of fluoroquinolones. Antimicrobics and Infectious Diseases Newsletters, 17(8): 57-60.
43. STUBBS, R.L., MORGAN, J.B., RAY, F.K. & DOLEZAL, H.G. (2002) Effect of supplemental vitamin E on the colour and case-life of top loin steaks and ground chuck patties in modified atmosphere case-ready retail packaging systems. Meat Science, 61: 1-5.
44. VANCUTSEM, P.M. & BABISH, J.G. (1996) In vitro and in vivo study of the effects of enrofloxacin on hepatic cytochrome P-450. Potential for drug interactions. Veterinary and Human Toxicology, 38(4): 254-259.