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Animal

Title:		Food restriction and refeeding in lambs influence muscle antioxidant status
Author(s):		Savary-Auzeloux I; Durand D; Gruffat D; Bauchart D; Ortigues-Marty I;
Address:		"1Unite de Recherche sur les Herbivores, INRA Clermont Ferrand Theix, 63122 St Genes Champanelle, France"
Journal Title:		Animal
Year:		2008
Volume:		2
Issue:		5
Page Number:		738 - 745
DOI:		10.1017/S1751731108001742
ISSN/ISBN:		1751-7311 (Print) 1751-7311 (Linking)
Abstract:		"Compensatory growth, a frequent phenomenon observed in ruminants due to seasonal variation in food availability, affects protein metabolism including protein oxidation. These oxidation processes may have an impact on animal health as well as on meat protein degradation during post mortem aging (ie meat maturation). Sixteen male lambs were randomly divided into four groups. One group was fed ad libitum (C) and one group was food-restricted to 60% of the intake of the C group (R). The last two groups were restricted similarly to the R group and refed either ad libitum (RAL) or similarly to the C group (pair-feeding) (RPF). Muscles samples were taken immediately after slaughter. The present study showed that the restriction/refeeding pattern had no effect on protein oxidation in the muscles studied (longissimus dorsi (LD), semitendinosus (ST) and supraspinatus (SP)). However, total antioxidant capacity decreased after food restriction (-51%, -43%, P < 0.01 for ST and LD muscles, respectively) and re-increased only after ad libitum refeeding. This alteration in the total antioxidant status can partially be explained by the similar pattern of change observed in the glutathione concentration of the muscles (-25%, P < 0.05 for ST muscle and NS for the other muscles). However, none of the concentrations of other water-soluble antioxidants studied (carnosine, anserine, glutathione peroxidase and superoxide dismutase) were altered during compensatory growth. This study showed that an inappropriate feeding level following a nutritional stress induced alterations in the total antioxidant status (particularly that of glutathione), which may have consequences on animal health. Other consequences of a decrease of the animal antioxidant status in vivo could be an alteration of the protein oxidation processes during meat maturation"
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Notes:		"PubMed-not-MEDLINESavary-Auzeloux, I Durand, D Gruffat, D Bauchart, D Ortigues-Marty, I eng England 2008/05/01 Animal. 2008 May; 2(5):738-45. doi: 10.1017/S1751731108001742"