Dietary iron in swine rations affects nonheme iron and TBARS in pork skeletal muscles
1994
Miller, D.K. | Gomez-Basauri, J.V. | Smith, V.L. | Kanner, J. | Miller, D.D.
Fifteen crossbred pigs (mean wt = 25 kg) were allocated to three groups and fed to market weight (mean wt = 103 kg) on corn-soy based diets containing either 62, 131, or 209 ppm iron. After slaughter, the longissimus dorsi (LD) and rectus femoris (RF) muscles were dissected, cooked, and stored in oxygen-permeable bags for 12 days at 4 degrees C. Cooking increased thiobarbituric acid reactive substances (TBARS) but did not affect nonheme iron (NHI) or alpha-tocopherol. NHI and TBARS increased continuously during storage while alpha-tocopherol decreased. NHI and TBARS were higher in cooked pork from pigs fed high-iron diets. Liver iron correlated with muscle iron (P < 0.05).
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