IMPROVED OXIDATIVE STABILITY OF VEAL LIPIDS AND CHOLESTEROL THROUGH DIETARY VITAMIN-E SUPPLEMENTATION

被引：40

作者：

ENGESETH, NJ ^{[1
]}

GRAY, JI ^{[1
]}

BOOREN, AM ^{[1
]}

ASGHAR, A ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

MEAT SCIENCE | 1993年 / 35卷 / 01期

关键词：

D O I：

10.1016/0309-1740(93)90066-Q

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of dietary vitamin E supplementation on the alpha-tocopherol content of muscle membranes and on the resultant oxidative stability of veal was investigated. Daily supplementation of veal calves with 500 mg vitamin E in the form of alpha-tocopherol acetate for 12 weeks after birth increased muscle and membranal alpha-tocopherol concentrations approximately 6-fold over those of control animals. Oxidative stability of mitochondrial and microsomal lipids was enhanced by dietary supplementation as indicated by the results of an oxidative assay using hydrogen peroxide-activated metmyoglobin as the catalyst of oxidation. Muscle lipid and cholesterol stability was also improved by supplementation.

引用

页码：1 / 15

页数：15

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