Vitamin E and fat supplementation of sows and the effect on tissue vitamin E concentrations in their progeny.

Abstract

A study was conducted to evaluate the effects of supplementing the diets of gestating and lactating sows with 3 levels of vitamin E (22, 44 or 88 IU/kg) and fat (no fat, 5% tallow, or 5% fish oil) on tissue vitamin E concentrations in their progeny. Tissue levels of vitamin E were examined at birth, and then at 14 and 28 d of age in the suckling piglets. Vitamin E concentration in all tissues at birth were very low (hip muscle, neck muscle, lung, brain, heart, kidney < 1.0 microgram/g tissue). Piglet tissue vitamin E levels at birth were influenced by the vitamin E status of the maternal diet during gestation. The piglet tissue concentration of vitamin E increased 2- to 3-fold by 14 d of age. Tocopherol concentrations greater than 3 micrograms/g tissue were found in the liver, lung, spleen, heart and kidney. Tissue vitamin E concentrations of piglets from sows that had received fish oil were lower (significantly in 5 cases: P < 0.05) than piglets from sows receiving tallow or no fat. Tocopherol concentrations in tissues, with the exception of the spleen, increased significantly (P < 0.05) with increased vitamin E in the sows' diet.