ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The extent of improvement in the oxidative stability of pork through dietary supplementation was determined by feeding pigs rations containing α-tocopherol acetate and ascorbic acid. Approximately 7.7, 5 and 4.3 μg of α-tocopherol per gram of tissue were deposited in the renal fat, the subcutaneous fat and the triceps muscle respectively by 200 ppm α-tocopherol acetate supplementation of the ration fed between beginning weights of 9–20 kg and a slaughter weight of 91 kg. The oxidative stability of the pork tissues was unaffected by ascorbic acid supplementation. However the stability of the adipose tissues was significantly increased (P 〈 0.01) by α-tocopherol acetate supplementation as indicated by the oxygen bomb stability test. There was a linear relationship between the stability of adipose tissues and their α-tocopherol content. Supplementation of 100 ppm of α-tocopherol acetate in the ration appeared to be the optimum level for improvement of the oxidative stability of the muscle.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb09768.x
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