Antioxidant dynamics in the live animal and implications for ruminant health and product (meat/milk) quality: role of vitamin E and selenium
Surinder S. Chauhan A B E , Pietro Celi A C , Eric N. Ponnampalam A D , Brian J. Leury A , Fan Liu A and Frank R. Dunshea A
+ Author Affiliations
- Author Affiliations
A Department of Agriculture and Food Systems, The University of Melbourne, Parkville, Vic. 3010, Australia.
B Department of Animal Husbandry, Government of Himachal Pradesh, Shimla – 171005, India.
C Faculty of Veterinary Science, University of Sydney, Narellan, NSW 2567, Australia.
D Department of Environment and Primary Industries, Werribee, Vic. 3030, Australia.
E Corresponding author. Email: chauhans@student.unimelb.edu.au
Animal Production Science 54(10) 1525-1536 https://doi.org/10.1071/AN14334
Submitted: 13 March 2014 Accepted: 17 June 2014 Published: 19 August 2014
Abstract
The global population is predicted to grow to over 9 billion by the middle of 21st century, with 70% of people living in urban areas, and food demand is projected to grow by 70% by 2050. Climate change presents a series of challenges for global animal agriculture. As a result of thermal challenges associated with climate variability, availability of quality pasture, animal behaviour, physiological and immunological functions are potentially impacted. Oxidative status plays an important role in the regulation and maintenance of several physiological and immunological functions of the body. Ruminants are exposed to several environmental and metabolic challenges that can trigger oxidative stress. In this scenario, it is possible for an increase in free radical production and a depletion of antioxidant reserves, resulting in damage to lipids, proteins and DNA. Since oxidative stress can affect animal health and the quality of their products (meat/milk), antioxidant supplementation of ruminant diets represents a useful tool to sustain redox homeostasis when the ruminants are exposed to oxidative stress. This paper will examine the roles that oxidative stress plays in some physiological functions, and it will discuss the implications of antioxidant supplementation on ruminant health and production. Physiological levels of dietary antioxidants underpin efficient energy utilisation, optimal antioxidant potential, and balanced mitochondrial function to enhance protein deposition without impacting animal health. The research conducted over the last decade has improved the understanding of physiological functions of antioxidants, with selenium and vitamin E receiving particular attention. There is evidence that the functions of selenium and vitamin E extend beyond the classical antioxidant properties to immunomodulation especially when administered at higher doses than recommended. Improving the oxidative status of ruminants will play an important role in delivering high-quality milk and meat products to consumers. Considering the growing awareness among consumers of the benefits of antioxidant-rich food, there is a great opportunity for the livestock industries to focus on producing antioxidant-enriched milk and meat products or functional foods. Therefore, the premise of this paper is to review the recent developments in understanding antioxidant dynamics in ruminants and their role in reducing the impact of environmental stress and metabolic diseases. In addition, the paper will explore the putative implications that antioxidant supplementation has on the quality animal products and how the improved understanding can be best utilised to achieve efficient and sustainable animal production systems to ensure quality animal products for human consumption.
Additional keywords: food security, oxidative stress.
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