In vivo digestibility of overheated lard
1986
Jimenez, S. | Rodriguez Suarez, A. | Vidaud Candebat, Z. | Grata Gonzalez, E. | Moran, J.L. | Torres, E.
An experiment to know the digestibility of overheated lard at two different times of frying in contact with air as well as to determine some indicators of damage, has been carried out. From the chemical characteristics of the fats it was observed the changes in iodine value, peroxide value, acid value, oxidized triglycerides in comparison with the fresh fat. Four groups of waned male Wistar rats under control diet, fat free diet and overheated fats, were used for the biological assay. The animals were put in cages and after a five days adaptation period the diet consumed was quantified to calculate the ingested fat. Faces were collected during the balance period to determine their fat content. In the groups receiving overheated fats a significant decrease in the digestibility coefficient (p 0.05) was observed when compared with the group feeded with fresh fat
显示更多 [+] 显示较少 [-]