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Natural vitamin E d-?-tocopherol supplementation in drinking water prevents oxidative stress in weaned piglets



Natural vitamin E d-?-tocopherol supplementation in drinking water prevents oxidative stress in weaned piglets



Livestock Science 145(1-3): 55-62



The influence of vitamin E supplementation (d-?-tocopherol) in drinking water administered concomitantly with the synthetic form in feed to sows during the lactation period and/or piglets post-weaned on tocopherol, and its transfer from sows to milk and piglet serum, as well as its antioxidant power and immune response, were investigated. Those piglets supplemented with natural ?-tocopherol in drinking water and born from sows supplemented with the same form of vitamin E (SS-SP) had the highest serum ?-tocopherol concentration at five days post-weaning, whereas the lowest serum ?-tocopherol concentration was found for the group fed ?-tocopheryl acetate and born from sows fed the same type of vitamin E (CS-CP). Intermediate values were found in those piglets provided with ?-tocopheryl acetate born from sows supplemented with natural vitamin E in drinking water (SS-CP) and those provided with natural ?-tocopherol in water born from sows supplemented with ?-tocopheryl acetate (CS-SP) at five days post-weaning. From weaning to day 5, piglet serum ?-tocopherol concentration decreased by 65% for CS-CP and SS-CP groups and 47% for groups CS-SP and SS-SP. The CS-SP and SS-CP groups had similar ?-tocopherol concentrations in serum to the SS-SP group at 2 days post-weaning. The FRAP was significantly affected by the natural vitamin E supplementation of piglets (P = .37) which is in accordance with the differences observed in vitamin E concentration. The GSSH level in the SS-SP group was by approximately 2% and 25% lower (P = .23) with respect to the CS-CP group at 5 and 2 days post-weaning, respectively. The immunoglobulin levels in piglet serum were not significantly affected by natural vitamin E supplementation in drinking water. The treatment effects observed were mainly due to vitamin E supplementation of piglets.

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Accession: 036323912

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DOI: 10.1016/j.livsci.2011.12.022


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