Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementation |
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Authors: | Engeseth N J Ian Gray J Booren A M Asghar A |
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Affiliation: | Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA. |
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Abstract: | The influence of dietary vitamin E supplementation on the α-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 α-tocopherol acetate for 12 weeks after birth increased muscle and membranal α-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. |
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