Effect of vitamin E in the diet of pigs on the lipid and protein oxidative stability of meat during storage
2014
Popova T. | Marinova P. | Ignatova M.
The changes in lipid and protein oxidative stability in response to vitamin E supplementation in the diet (400 mg/kg feed) during storage of Musculus LongissimusdorsiandMusculusSemimembranosuswerestudiedin♀Younax♂Pietrainpigs. Musclesampleswerestoredfor6daysat4°Cafterwhichthe storage continued for up to 90 days at – 20°C. Lipid oxidation was analysed by determination of 2-thiobarbituric acid reactive substances (TBARS) formed during storage of 48 h, 6 days and 90 days. The oxidation of proteins was determined by measuring the content of carbonyls formed during the same storage periods. The muscles of the pigs from the vitamin E supplemented group showed lower TBARS content for 48 h and 6 days (P
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