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Antioxidants (Basel). 2020 Jan 8;9(1). pii: E56. doi: 10.3390/antiox9010056.

Changes in Plasma Fatty Acids, Free Amino Acids, Antioxidant Defense, and Physiological Stress by Oleuropein Supplementation in Pigs Prior to Slaughter.

Author information

1
Dpto. Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro s/n., 28040 Madrid, Spain.
2
Incarlopsa, Ctra. N-400 km. 95400, 16400 Tarancón, Cuenca, Spain.
3
Andres Pintaluba, S.A. Polígono Industrial Agro-Reus Prudenci Bertrana, 5, 43206 Reus, Spain.

Abstract

Olive tree leaves are characterized for having not only a potent antioxidant power but also effects on glucose and lipid metabolism. The impact of the individual oleuropein (OLE), vitamin E + Se (VE), or a combined supplementation of oleuropein, vitamin E, and selenium (VEOLE) was evaluated on pig plasma metabolites under fasting prior to slaughter. VEOLE and OLE had lesser n-3 plasma polyunsaturated fatty acids and greater monounsaturated free fatty acids compared to control. The n-3-fatty acid mobilization was directly correlated with greater cysteine and inversely with oxidized glutathione/reduced glutathione (GSSH/GSH) levels. This faster use of n-3 fatty acids might act as an indicator of glutathione synthesis mediated by an increase of cysteine in plasma. Different correlations and linear adjustments were observed between plasma antioxidant power and free cysteine, free glycine, free glutamine, monounsaturated free fatty acids, and total n-3. The best response to stress was found in VEOLE. Cortisol reached the greatest positive correlation with plasma total n-3 fatty acids, which suggests a faster uptake of n-3 for biological functions such as stress control or energy supply in the brain. From a practical point of view, an enhanced oxidative status as well as control of physiological stress prior to slaughter by the combined antioxidants supplementation might have positive effects on pork quality.

KEYWORDS:

cortisol; fasting; free fatty acids; oleuropein; oxidative status; pigs; plasma amino acids; slaughter

PMID:
31936246
DOI:
10.3390/antiox9010056
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