Effects of selenium source and level of supplementation on the performance and meat quality of lambs

Objective of this study was to evaluate the performance, the quality and oxidative stability of meat, the total Se and specific selenoamino-acids content of muscle of lambs that were fed diets supplemented from different Se sources and at different levels. Forty-eight Apennine lambs 30 day old (12.78 ± 0.94 kg) received, during a 63 day period, a total mixed ration (TMR) which was either Se unsupplemented (Control group - background only- 0.13 mg/kg Se) or supplemented with Na selenite (0.30 mg/kg Se as sodium selenite) or selenium enriched yeast (0.30 mg/kg and 0.45 mg/kg Se as Se-yeast).Growth performance, feed to gain ratio, carcass and meat quality (pH, drip and cooking losses, colour, GSH-Px activity and chemical analysis) did not show any difference between the treatments. Meat colour and oxidative stability during 9 days of refrigerated storage were unaffected by dietary supplementation, suggesting that, at the levels of Se used in this experiment, dietary Se, even from an organic source, had limited potential for reducing lipid oxidation. Selenium supplementation raised the Se content in muscle (P < 0.001) with the greatest increase when Se-yeast was fed. Although selenite increased total Se, it did not influence total or specific selenoamino-acids in this tissue. On the contrary, Se-yeast supplementation led to an increase in muscle Se-methionine content. We conclude that Se supplementation can increase significantly muscle Se levels and produce, particularly when Se-yeast is fed, a source of Se enriched meat as Se-methionine.     

Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life

Improving pork quality and shelf life is important in today’s swine industry because higher levels of DDGS are incorporated into pig diets. Relatively high level of poly-unsaturated fatty acids (PUFA) in DDGS may increase pork susceptibility to lipid oxidation and thus reduce pork shelf life. Antioxidants such as vitamin E may delay the onset of pork lipid oxidation when used as an ingredient in the diet. This experiment examined carcass characteristics, meat quality, shelf life, and color stability in pork from pigs (n = 150) fed five levels of a natural vitamin E (Nova-E) and one level of synthetic vitamin E. Natural vitamin E and synthetic vitamin E had no effect on carcass characteristics or meat quality. Increasing dietary natural vitamin E from 10 to 200 mg/kg decreased lipid oxidation. Lipid oxidation of pork chops and ground pork was similar between pigs fed 40 mg/kg and higher levels of natural vitamin E, indicating no additional benefits from supplementing beyond 40 mg/kg natural vitamin E. Supplementing 200 mg/kg synthetic vitamin E decreased pork lipid oxidation when compared to supplementing 10 mg/kg natural vitamin E. High levels of natural vitamin E or synthetic vitamin E, however, did not prevent discoloration of loin chops. These data indicate that natural vitamin E was effective to help reduce lipid oxidation and the effective minimal level of dietary supplementation appeared to be 40 mg/kg.     

Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality

Thirty-six Merino Branco lambs were assigned to six dietary treatments: control diet (C) consisting of 90% dehydrated lucerne and 10% wheat bran; C with 6% of oil blend (CO); C with 2.5% of grape seed extract (GS); GS with 6% of oil blend (GSO); C with 25% of Cistus ladanifer (CL), and CL with 6% of oil blend (CLO). Meat lipid and colour stability was then evaluated during 7 days of storage. The effect of inclusion of grape seed extract and C. ladanifer in diets on meat sensory properties was also evaluated. Meat antioxidant potential, determined after oxidation induction by a ferrous/hydrogen peroxide system, decreased with oil supplementation (P < 0.001), but inclusion of grape seed extract and C. ladanifer in diets protected the meat against lipid oxidation (P = 0.036). Meat colour was not affected by diets. Inclusion of grape seed extract and C. ladanifer in diets did not change the sensory properties of meat.     

Performance,carcass traits,muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil,soybean oil or fish oil

This study examined the effect of palm, soybean or fish oils on the performance, muscle fatty acid composition and meat quality of goat kids. Twenty-four male Mahabadi kids (BW = 19.4 ± 1.2 kg) were divided into three groups according to liveweight and randomly allocated to one of three diets. Animals were fed ad libitum for 84 days. Different dietary fat sources had no effect on performance and/or carcass quality attributes. The soybean oil diet decreased 16:0 and 18:0 concentrations and increased 18:2 and 18:3 and the ratio of PUFA/SFA in the muscle compared with other treatments. Fish oil feeding increased 20:5 n-3 and 22:6 n-3 concentrations and decreased the ratio of n-6/n-3 in the muscle. The results demonstrate that the use of fish oil is a nutritional strategy to improve the health claimable long-chain omega-3 fatty acid content and n-6/n-3 ratio in goat meat without changing the sensory properties or colour of meat.     

The potential of cholecalciferol and 25-hydroxyvitamin D3 enriched diets in laying hens,to improve egg vitamin D content and antioxidant availability

Sixty Hy-line brown hens were randomly assigned to four barns (n = 4) to investigate the effects of cholecalciferol (vitamin D₃) versus 25-hydroxyvitamin D₃ (25-OH-D₃) enriched diets on egg vitamin D concentration, antioxidant activity and egg quality parameters. Experimental design was a 4 × 4 Latin square consisting of 4 experimental treatments and 4 experimental periods. The treatments were (1) 1500 IU of vitamin D₃ (2) 3000 IU of vitamin D₃ (3) 1500 IU of vitamin D₃ and 37.5 μg of 25-OH-D₃ (4) 75 μg of 25-OH-D₃ per kg of feed. Hens offered 75 μg of 25-OH-D₃ had a higher (P < 0.05) total vitamin D egg yolk content (5.06 μg/egg), and antioxidant activity compared to other dietary treatments. The results demonstrates that the enrichment of hen diets with 25-OH-D₃ may be a useful approach and may contribute between 25 and 33% towards total vitamin D daily requirements while also improving antioxidant status of eggs.Industrial relevanceVitamin D deficiency is now regarded as a major issue in northern Europe and has been described as a pandemic. A growing interest in vitamin D food fortification in northern Europe to satisfy the current dietary intake recommendations has been observed. The use of a bio-addition approach for increasing vitamin D intake through biofortification of livestock feeds attracts attention. Enrichment of the hen's diet with vitamin D may also supply additional benefits of increasing antioxidant activity. This increase in antioxidant activity may have the ability to increase food quality and extend the shelf life. This study explores the effect of vitamin D enriched diets fed to laying hens on vitamin D egg yolk content and antioxidant activity in the egg. These enriched diets could demonstrate that enrichment of hen diets with 25-hyroxvitamin D₃ may be a useful approach for tackling low vitamin D intakes and improving antioxidant capacity of eggs.     

Effects of chestnut tannins on carcass characteristics,meat quality,lipid oxidation and fatty acid composition of rabbits

Seventy two male Bianca Italiana rabbits were used to study the effects of the inclusion (0%, 0.5%, and 1.0%) of a natural extract of chestnut wood (Silvafeed ENC) in the diet on productive traits, carcass characteristics, meat quality, lipid oxidation and fatty acid composition of rabbit meat. Results showed ENC had no significant effect on live weight, productive traits, hot carcass weight, dressing percentage, skin weight, pH, cooking losses, shear force and colour. The iron content was higher in Longissimus thoracis et lumborum (LTL) muscle of rabbit fed the ENC 1.0% diet than the control group. TBARS average values in the group ENC 0.5% were significantly lower (P < 0.05) than in the control and ENC 1.0% groups. Myristic acid (C14:0; P < 0.01), palmitoleic acid (C16:1 cis-9; P < 0.05) and pentadecanoic acid (C15:0; P < 0.01) contents were lower in LTL muscle of rabbits fed the ENC 1.0% diet, whereas the palmitic acid (C16:0) content was higher (P < 0.05) in the rabbits of this group. Moreover, the rabbits fed with the ENC 0.5% diet had lower (P < 0.01) levels of trans-vaccenic acid (C18:1 trans-11) compared to rabbits fed with the control diet. No significant differences were observed in saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, as well as in PUFA/SFA and n − 6/n − 3 ratios among the groups.     

Influence of supplementing vitamin C to yearling steers fed a high sulfur diet during the finishing period on meat color,tenderness and protein degradation,and fatty acid profile of the longissimus muscle

The objective was to determine the influence of vitamin C (VC) supplemented for approximately 102 d during the finishing period on color, tenderness, and fatty acid profile of longissimus thoracis (LT; n = 136) from steers fed a 0.55% sulfur diet. Treatments included 4 supplemental VC concentrations: 1) 0 (CON), 2) 5 (5VC), 3) 10 (10VC), or 4) 20 (20VC) g VC·h^− 1∙ d^− 1 in a common diet. Increasing supplemental VC decreased (P < 0.01) L*, but increased (P < 0.01) vitamin E and tended to increase (P ≤ 0.07) calcium and iron content of steaks. No VC (P ≥ 0.25) effect was noted for WBSF, calpain-1 autolysis, troponin T degradation, or most fatty acid profiles. A quadratic effect (P ≤ 0.03) was observed for cholesterol and CLA content of LT. Under the conditions of our study, supplementing VC to steers fed a 0.55% sulfur diet late in the finishing period did not influence color or tenderness, but increased the vitamin E content.     

Anti-obesity effects of epigallocatechin-3-gallate,orange peel extract,black tea extract,caffeine and their combinations in a mouse model

The anti-obesity effects of epigallocatechin-3-gallate (EGCG), orange peel extract (OPE), black tea extract (BTE), and caffeine (CF) in female CF-1 mice were studied. Female CF-1 mice were fed high-fat diets containing 0.1% EGCG, 0.2% OPE, 0.2% BTE and 0.05% caffeine alone and in combination for 10 weeks. The body weight gain and weights of abdominal fat and brown adipose tissue were significantly reduced in mice whose diets contained OPE, BTE, caffeine, OPE + BTE and OPE + CF. Notably, mice fed a high-fat diet supplemented daily with 0.2% OPE + 0.2% BTE + 0.05% CF prevented body weight gain by 48.8%, parametrial fat pad weight by 88.2%, retroperitoneal fat pad weight by 82.8% and brown adipose tissue by 63.7% compared with mice fed a high-fat diet. On the basis of these findings, it was concluded that oral feeding of orange peel extract, black tea extract and caffeine had anti-obesity effects by suppressing body weight gain and adipose tissue formation.     

Influence of dietary selenium and vitamin E on quality of veal

Three groups of six calves each were fed a milk replacer and a starter concentrate for 15weeks. Calves of the first group received the basal diet containing selenium (Se) and vitamin E at 0.095-0.128mg and 30-33mg per kg of total solids, respectively. Calves of the second group received the basal diet supplemented with Se-enriched yeast to increase dietary Se concentration to 0.50mg/kg. The third group of calves received the latter diet supplemented with vitamin E to increase its concentration to 100mg/kg. There was no effect of diet on growth rate, digestibility of dry matter and Se, chemical composition of meat (M. Longissimus thoracis et lumborum), meat colour and fatty acid profile of meat lipids. The Se supplementation significantly increased Se concentration in muscle from 0.21 to 0.43mg/kg. The activity of glutathione peroxidase (GSH-Px) in muscle and liver tissue of Se-supplemented animals was increased by 56% and 67%, respectively, compared to the control. The combined supplementation of vitamin E and Se significantly improved the lipid stability of meat compared to the control diet, but not compared to the Se-supplemented diet. It can be concluded that dietary Se supplementation increases the concentration of Se and the GSH-Px activity in meat, but has limited potential for improving meat oxidative stability.     

Structure and cardioprotective activities of polar lipids of olive pomace,olive pomace-enriched fish feed and olive pomace fed gilthead sea bream (Sparus aurata)

Total lipids of olive pomace (OP), olive pomace diet (OP diet), fish oil diet (FO diet) and fish filets of farmed gilthead sea bream (fish fed with FO diet and OP diet respectively) were extracted and separated into polar (TPL) and neutral (TNL) lipids. All samples were assessed for their in vitro activity against washed rabbit platelets aggregation induced by platelet activating factor (PAF) and they were further analyzed by electrospray-mass spectrometry. The high levels of palmitic (16:0), oleic (18:1 cis ω − 9), linoleic (18:2 ω − 6) and docosapentaenoic acid (DPA 22:5 ω − 3) contained in both OP and FO diets are reflected to the gilthead sea breams fed with the individual diet respectively, while the gilthead sea bream fed with FO diet displays a decrease in DPA. All samples contained various glycerophospholipids species. Two PE species were identified in OP, OP diet and fish fed with OP diet and not in FO diet, while that might be an indication that these substances are likely to be the key polar phospholipids that have the ability to be in vitro PAF inhibitors, i.e. inhibit the formation of atherosclerotic plaques in blood arteries.     

Amelioration of hyperglycemia,hyperlipidemia, oxidative stress and inflammation in steptozotocin-induced diabetic rats fed a high fat diet by riceberry supplement

Dark purple riceberry bran contains a higher dietary fiber and antioxidant compounds than unpigmented rice bran. Riceberry supplement (RB) was used to evaluate the effects on biochemical parameters, skeletal muscle glucose transporter 4 (GLUT4), oxidative stress and inflammation in a streptozotocin (STZ)-induced diabetes rat. To elucidate the effects were due to dietary fiber supplementation and/or bioactive components, equivalent amounts of dietary fiber present in RB were also fed to STZ-induced diabetic rats. Diabetes Sprague–Dawley rats (non-FBG ? 16.65 mM) were randomly divided into five groups: DM fed a high fat (HF) diet, DM-RB1 fed 5% RB, DM-RB2 fed 41% RB, DM-F1 fed 0.6% fiber and DM-F2 fed 5% fiber. After 12 weeks, significant improvement of BG, insulin, HbA1_C, IPGTT and GLUT4 levels were observed in DM-RB1 and DM-RB2 groups. Hyperlipidemia was significantly improved in DM-RB2 and DM-F2 groups. Oxidative stress (TBARS), antioxidant enzymes (SOD, CAT, and GPx), antioxidant capacity (ORAC), pro-inflammation cytokine (TNF-α and IL-6) were improved in DM-RB1 and DM-RB2 groups. Improvement of pancreas and spleen histology was found in DM-RB1 and DM-RB2 groups. These indicate the potential of RB to improve hyperglycemia and hyperlipidemia conditions as well as alleviate oxidative stress and inflammation.     

Consumer sensory characteristics of broiler and indigenous chicken meat: A South African example

The objective of the current study was to determine the effect of breed on carcass characteristics, post-mortem pH changes and consumer sensory characteristics of broilers and indigenous chicken meat. Sixty birds from each breed were slaughtered at six weeks. The carcasses were dissected manually and the organs were weighed. Post-mortem pH and sensory evaluation were determined from the breast muscle of each bird. Broilers were heavier than the indigenous chickens. Dressing percentage was, however, higher in indigenous birds than broilers (P < 0.05). There were no breed effects on ultimate pH (P > 0.05). The consumers had a higher score for meat that was roasted than the meat that was cooked (P < 0.05). The consumers gave higher sensory scores (except for flavour and off-flavour intensity) for meat from broilers than for meat from the indigenous birds.     

Encapsulated sodium supplementation of 4 weeks does not alter salt taste preferences in a controlled low sodium and low potassium diet

Preference for saltiness is learned by oral exposure to salt taste; however, some data suggest a role for bodily sodium and potassium levels on salt taste preferences as well. The objective was to investigate whether encapsulated sodium and potassium supplementation lead to altered salt taste responses among adults with high blood pressure on a low sodium and low potassium diet. Twenty-six participants with untreated upper-range prehypertension or stage 1 hypertension were on a fully controlled low sodium and low potassium diet (both targeted at 2 g/day) for 13 weeks. Participants received capsules with sodium (3 g/d), potassium (3 g/d), or placebo, for 4 weeks each, in randomized order in a double blind crossover design. Sensory evaluation was done before and after each supplementation period and involved ratings of pleasantness and intensity in different salt (NaCl) concentrations in food and water, desire-to-eat salty food, and detection threshold for NaCl. Neither sodium supplementation nor potassium supplementation led to alterations in salt taste responses in food and water, and did not affect detection threshold (P = 0.59). There was no clear role for sodium or potassium supplementation on desire-to-eat salty food. In addition, we did not find effects of reduced oral exposure to salt over weeks, through the sodium-reduced diet, on salt taste preferences, in contrast to earlier studies. In conclusion, the results of this study suggest preference for saltiness is independent of changes in bodily sodium or potassium levels.     

Vitamin E levels,thiobarbituric acid test and sensory evaluation of breast muscles from broilers fed α‐tocopheryl acetate‐ and β‐carotene‐supplemented diets

The objective of this study was to investigate the effect of dietary α‐tocopheryl acetate and β‐carotene supplementation on lipid oxidation of breast meat from broilers fed lard as the fat source. Supplementation of broilers with 100 mg kg^?1 α‐tocopheryl acetate increased the vitamin E levels in raw breast samples significantly (p < 0.05), whereas the presence of 1.5 mg kg^?1 dietary β‐carotene tended to decrease vitamin E deposition. The presence of vitamin E delayed lipid oxidation significantly, but thiobarbituric acid values of samples from broilers fed the β‐carotene‐supplemented diet did not differ from those of control samples. Vitamin E reduced sensory meat rancidity, whilst vitamin E, β‐carotene and their combination modified meat texture. The results show the effectiveness of dietary α‐tocopheryl acetate supplementation in protecting broiler meat against lipid oxidation. Copyright © 2004 Society of Chemical Industry     

Direct infusion of nitrite into meat batter by atmospheric pressure plasma treatment

This study investigated the influence of direct atmospheric pressure plasma (APP) treatment on nitrite levels and physiochemical quality of meat batter during the mixing process. A compact APP system was developed for installation on top of a food mixer. Meat batter composed of pork, water and sodium chloride (80:20:1, w/w/w) was treated with APP during mixing. Plasma treatment gradually increased the temperature of meat batter over 60 min from 0.2 °C to 20 °C. Total aerobic bacterial count of meat batter was not influenced by plasma treatment for 30 min (p > 0.05). The nitrite level in meat batter increased steadily with increasing plasma treatment duration (p < 0.05), reaching 65.96 ppm at 30 min. Consequently, the CIE a*- and b*-values of cooked meat batter gradually increased and decreased, respectively, as the time of plasma treatment increased. According to the results, direct APP treatment can replace nitrite addition in cured meat processing.     

Effects of a black rice extract (Oryza sativa L. indica) on cholesterol levels and plasma lipid parameters in Wistar Kyoto rats

This study was designed to evaluate the efficacy of an anthocyanin pigmented rice (e.g. black rice) to mitigate the onset of hypercholesterolemia in rats-fed atherogenic diets. Male Wistar (n = 10/group) rats were fed with atherogenic diets containing 0.5% cholesterol in the presence and in the absence of bile salt (e.g. 0.05% cholic acid) along with a standardized black rice extract (BRE) (e.g. 3%, w/w). All animals were individually housed in stainless steel cages and fed with the experimental diets during a 12-h period for 10 weeks. Body weights of rats were measured every week of the experiment. After 10 weeks fed on experimental diets, rats were sacrificed and plasma total cholesterol, HDL and LDL cholesterol and triacylglycerols were measured immediately. The total cholesterol (TC) content in the liver, heart and aorta, and the concentration of triacylglycerol (TAG) were measured after lipid extraction using Folch method. Rats fed with 0.5% cholesterol containing diets which also included bile salt exhibited a considerably more severe hypercholesterolemia than counterparts fed diets containing only 0.5% cholesterol. The inclusion of the BRE in diets significantly (p < 0.05) decreased the level of TC, LDL–TC and TAG in plasma of rats-fed control diets that either contained or were absent in bile salt (p < 0.05). There were no differences in HDL-level. Liver crude lipids and total cholesterol levels were also significantly (p < 0.05) decreased in experimental groups relative to the control group in both experiments. Thus, supplementation of atherogenic experimental diets with BRE effectively decreased lipid levels in hypercholesterolemic rats. In lieu of the mixture of bioactive components present in BRE, it is possible that more than one mechanism underlying this reduction in lipids is involved.     

Effect of Boiling and Frying on the Total Carbohydrate,Vitamin C and Mineral Contents of Irish (Solanun tuberosum) and Sweet (Ipomea batatas) Potato Tubers

In a study aimed at ascertaining whether boiling or frying best conserves nutrients; since the two methods are commonly adapted in Nigeria, the effect of boiling and frying on total carbohydrate, vitamin C and mineral contents of Irish (Solanum tuberosum) and sweet (Ipomea batatas) potato tubers were investigated. The determination of total carbohydrate was carried out using the phenol-sulphuric acid method and the spectrophotometric method was used to determine vitamin C content at 520 nm. The minerals evaluated are iron, zinc, magnesium, sodium, calcium and copper. These were determined by the atomic absorption spectrophotometric method. There was no significant difference (p > 0.05) in the total carbohydrate content of the boiled and fried sweet and Irish potatoes compared with their raw tubers. There was significant difference (p < 0.05) in the vitamin C content of the boiled and fried potato tubers. Boiling and frying of Irish potato resulted in a loss of 37.34 mg/100 ml (63.90%) and 30.44 mg/100 ml (53.90%) vitamin C respectively. Boiled sweet potato lost 51.16 mg/100 ml (72.37%) and fried lost 43.05 mg/100 ml (60.90%) of vitamin C. The mineral compositions of the boiled and fried Irish and sweet potatoes were significantly different (p < 0.05) from their raw tubers. Boiling retained more iron and copper while frying retained more zinc, magnesium, sodium and calcium in both Irish and sweet potato tubers. Boiling retained more carbohydrate while frying retained more vitamin C and minerals.     

Hypocholesterolemic effect of dietary evening primrose (Oenothera paradoxa) cake extract in rats

The objective of this study was to determine the effects of dietary evening primrose cake extract (E) on the lipid indices and lipid peroxidation products in growing rats fed cholesterol-free standard diet (S) or diets enriched with 1% cholesterol (C). All animals were divided into five groups of 10 and were fed during 4 weeks experimental diets: group (Gr) 1–standard diet (S); Gr 2–S diet supplemented with 1% E (S+1%E); Gr 3–with 1% C (S+1%C); Gr 4–S+1%C+0.5%E and Gr 5–S+1%C+1%E. Dietary E significantly decreased plasma total cholesterol (TC) and low density lipoprotein cholesterol (LDL-C) but did not change the high density lipoprotein cholesterol (HDL-C) either in rats fed cholesterol-free or enriched-in-cholesterol diets. Plasma TC were 98.7, 81.3, 144.6, 114.5 and 99.1 mg 100 ml⁻¹, whereas LDL-C values were 19.4, 7.6, 77.2, 43.6 and 27.6 mg 100 ml⁻¹ in Groups 1–5, respectively. Supplementation of diet with E significantly elevated triglyceride and phospholipid concentrations in the liver; also 1% E with C (S+1%C+1%E) caused significant TC accumulation in the liver and elevated malondialdehyde concentrations in plasma and erythrocytes. In conclusion, this study demonstrates, for the first time, that evening primrose cake extract (E) possesses strong hypocholesterolemic action. Its antioxidative properties, especially in animals loaded with dietary cholesterol, are less clear and need further studies..     

The effects of subterranean clover phytoestrogens on sheep growth,reproduction and carcass characteristics

The aim of the present study was to evaluate the effect of a prolonged administration of phytoestrogens on sheep growth rate, female reproductive response, lamb carcass conformation and meat quality. To investigate these effects, two groups of Comisana sheep (24 females and 20 males, initial average live weights of 25.0 and 29.9 kg, respectively) were fed on subterranean clover (SC, phytoestrogen content = 0.8 mg/g of DM) and Italian ryegrass (C, non-oestrogenic control diet) for about one year. Feedstuffs were offered ad libitum and supplemented with maize grain and sunflower meal to maintain an adequate and similar energy and protein intake. The results demonstrated that the prolonged administration of the selected subterranean clover cultivars, with low formononetin content (lower than 10% of total isoflavones on dry basis), did not affect ewe reproduction but induced a significant improvement in animal weigh gain and, in males, good carcass and meat characteristics.     

A high-resistance-starch rice diet reduces glycosylated hemoglobin levels and improves the antioxidant status in diabetic rats

Diabetes mellitus is a common problem in developed countries. An improved postprandial hyperglycemic peak is one of the main therapeutic targets in diabetic patients. The Wistar rats with streptozotocin (STZ)-induced diabetes were divided into cornstarch (control) and Japonica rice groups, which were fed 640 g starch/kg diets for 4 weeks. The area (means ± SD) under the glucose curve of cornstarch was 173.8 ± 6.9 and Japonica rice diet was 154.3 ± 8.7 mmol × min/L, and the area (means ± SD) under the insulin curve of cornstarch was 12.9 ± 0.1 and Japonica rice diet was 12.0 ± 0.6 nmol × min/L. The glycosylated hemoglobin levels, serum fructosamine and cholesterol concentrations in diabetic rats fed the Japonica rice diet were significantly lower than the control group (P < 0.05). The decreased malondialdehyde levels and increased superoxide dismutase activity and total radical-trapping antioxidant parameter in plasma were also found in rat fed the Japonica rice diet compared to the control. These results suggested that the diet containing high-resistance-starch Japonica rice might reduce glycosylated hemoglobin levels, serum cholesterol concentrations and raised the antioxidant status in the blood.