TITLE

Relevance of Meat Fat Content and Fruit and Vegetable Intake for the Oxidative Status of Pigs

AUTHOR(S)
Rezar, V.; Pajk, T.; Levart, A.; Salobir, K.; Krsnik, M.; Osredkar, J.; Salobir, J.
PUB. DATE
January 2006
SOURCE
Annals of Nutrition & Metabolism;Jan2006, Vol. 50 Issue 1, p74
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Background: The aim of the present study was to evaluate the effect of substituting lean meat with fat meat on oxidative stress in a diet with or without fruit and vegetables. Methods: Thirty-two pigs were divided into groups and fed isocaloric daily rations: LM+FV (balanced diet with lean meat and fruit and vegetables); FM+FV (as LM+FV, but lean meat was substituted with fat meat); LM–FV (as LM+FV, but without fruit and vegetables), and FM–FV (as FM+FV, but without fruit and vegetables). Oxidative stress was evaluated by measuring the 24-hour urine malondialdehyde excretion rate, the degree of leukocyte nuclear DNA damage, the concentration of tocopherols in blood plasma, erythrocyte glutathione peroxidase activity and the total antioxidant status of plasma. Results: The substitution of lean meat with fat meat modestly increased the rate of leukocyte DNA damage only in the diet with fruit and vegetables but had no effect in the group deprived of fruit and vegetables. Regardless of the fruit and vegetable content of the diet, the substitution of lean meat with fat meat did not affect any other parameters measured. In comparison to both fruit- and vegetable-containing diets, the deprivation of fruits and vegetables in the LM–FV and FM–FV groups significantly increased the rate of leukocyte DNA damage and reduced the plasma α-tocopherol level (significant only for FM+FV). Conclusion: The substitution of fat meat with lean meat in a diet with or without fruit and vegetables has only a marginal or no effect on oxidative stress. But fruit and vegetable exclusion markedly increased the level of oxidative stress. Copyright © 2006 S. Karger AG, Basel
ACCESSION #
19420098

 

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