Possibilities and importance of increasing level of antioxidative matter in organism of animals for slaughter
1999
Kocovski, T.J. | Vranic, V. | Bastic, Lj. (Institut za higijenu i tehnologiju mesa, Beograd (Yugoslavia))
This review paper points out that researchers have in the recent years increasingly directed attention at studies of possibilities for using natural antioxidants to prevent oxidation, primarily of phospholipids in meat. Results of a large number of investigations indicate that the addition of certain quantities of vitamin E and selenium (in the form of alpha tocopherol and sodium selenite) to cattle feed increases the level of antioxidative matter in the organism of animals for slaughter and thus affects the oxidative stability of lipids. Knowledge acquired so far indicates that increased contents of vitamin E and selenium in muscle and fatty tissue can secure a considerably better quality and higher biological value of meat and its products.
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