Bioavailability of vitamin E compounds in lambs.

Effects of selenium and vitamin e supplementation on concentrations of selenium and immunoglobulins in colostrum and blood of baluchi ewes and lambs and on lamb growth

Serum total cholesterol, high-density lipoprotein-cholesterol and triglyceride concentrations in lambs following supplementation with various forms of tocopherol.

A 61-d study involving 40 crossbred lambs evaluated the effect of various forms of tocopherol provided daily in equimolar amounts on total cholesterol, high-density lipoprotein-cholesterol and triglyceride concentrations in the serum of lambs. Thirty-five lambs were allotted to 7 treatment groups of 5 animals each, supplemented with 300 mg tocopherol either as: 1) DL-alpha-tocopheryl acetate; 2...

تأثیر سلنیوم و ویتامین E خوراکی و تزریقی بر عملکرد، فراسنجه‌های خونی و قابلیت هضم مواد مغذی در بره‌های شیرخوار نژاد دالاق

This experiment was conducted to investigate the effect of oral administration and tissue injection of selenium and vitamin E on performance, blood metabolites and digestibility of nutrients in suckling Dalagh lambs. Eighteen lambs with 1-2 month age and the average weight of 13±2.7 kg assigned in a completely randomized design with three treatments and six replications. The treatments consiste...

Tissue alpha-tocopherol concentrations following supplementation with various forms of vitamin E in sheep.

Tissue alpha-tocopherol concentrations were determined in 40 lambs following oral supplementation of various forms of vitamin E. Lambs were allocated to 8 dietary groups of 5 animals each and supplemented with or without equimolar amounts (300 mg equivalence) of different vitamin E compounds daily for 60 d as follows: 1) control, no supplemental vitamin E; 2) D-alpha-tocopheryl acetate; 3) DL-a...

Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs.

Thirty-two Merino lambs fed barley straw and a concentrate alone (CONTROL group) or enriched with carnosic acid [0.6 g kg(-1) dry matter (DM), CARN006 group; 1.2 g kg(-1) DM, CARN012 group] or vitamin E (0.6 g kg(-1) DM, VITE006 group) were used to assess the effect of these antioxidant compounds on meat quality. After being fed the experimental diets for at least 5 weeks, the animals were slau...