Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementation

Nicki J. Engeseth; J. Ian Gray; Alden M. Booren; Ali Asghar

doi:10.1016/0309-1740(93)90066-Q

Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementation

Nicki J. Engeseth, J. Ian Gray, Alden M. Booren, Ali Asghar

Research output: Contribution to journal › Article › peer-review

Abstract

The influence of dietary vitamin E supplementation on the α-tocopherol content of muscle membranes and on the resultant oxidative stability of veal was investigated. Daily supplementation of veal calves with 500 mg vitamin E in the form of α-tocopherol acetate for 12 weeks after birth increased muscle and membranal α-tocopherol concentrations approximately 6-fold over those of control animals. Oxidative stability of mitochondrial and microsomal lipids was enhanced by dietary supplementation as indicated by the results of an oxidative assay using hydrogen peroxide-activated metmyoglobin as the catalyst of oxidation. Muscle lipid and cholesterol stability was also improved by supplementation.

Original language	English (US)
Pages (from-to)	1-15
Number of pages	15
Journal	Meat Science
Volume	35
Issue number	1
DOIs	https://doi.org/10.1016/0309-1740(93)90066-Q
State	Published - 1993
Externally published	Yes

ASJC Scopus subject areas

Food Science

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10.1016/0309-1740(93)90066-Q

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title = "Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementation",

abstract = "The influence of dietary vitamin E supplementation on the α-tocopherol content of muscle membranes and on the resultant oxidative stability of veal was investigated. Daily supplementation of veal calves with 500 mg vitamin E in the form of α-tocopherol acetate for 12 weeks after birth increased muscle and membranal α-tocopherol concentrations approximately 6-fold over those of control animals. Oxidative stability of mitochondrial and microsomal lipids was enhanced by dietary supplementation as indicated by the results of an oxidative assay using hydrogen peroxide-activated metmyoglobin as the catalyst of oxidation. Muscle lipid and cholesterol stability was also improved by supplementation.",

author = "Engeseth, {Nicki J.} and {Ian Gray}, J. and Booren, {Alden M.} and Ali Asghar",

note = "Funding Information: This study was supported in part by the Michigan Agricultural Experiment Station and by the National Live Stock and Meat Board. Copyright: Copyright 2014 Elsevier B.V., All rights reserved.",

year = "1993",

doi = "10.1016/0309-1740(93)90066-Q",

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T1 - Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementation

AU - Engeseth, Nicki J.

AU - Ian Gray, J.

AU - Booren, Alden M.

AU - Asghar, Ali

N1 - Funding Information: This study was supported in part by the Michigan Agricultural Experiment Station and by the National Live Stock and Meat Board. Copyright: Copyright 2014 Elsevier B.V., All rights reserved.

PY - 1993

Y1 - 1993

N2 - The influence of dietary vitamin E supplementation on the α-tocopherol content of muscle membranes and on the resultant oxidative stability of veal was investigated. Daily supplementation of veal calves with 500 mg vitamin E in the form of α-tocopherol acetate for 12 weeks after birth increased muscle and membranal α-tocopherol concentrations approximately 6-fold over those of control animals. Oxidative stability of mitochondrial and microsomal lipids was enhanced by dietary supplementation as indicated by the results of an oxidative assay using hydrogen peroxide-activated metmyoglobin as the catalyst of oxidation. Muscle lipid and cholesterol stability was also improved by supplementation.

AB - The influence of dietary vitamin E supplementation on the α-tocopherol content of muscle membranes and on the resultant oxidative stability of veal was investigated. Daily supplementation of veal calves with 500 mg vitamin E in the form of α-tocopherol acetate for 12 weeks after birth increased muscle and membranal α-tocopherol concentrations approximately 6-fold over those of control animals. Oxidative stability of mitochondrial and microsomal lipids was enhanced by dietary supplementation as indicated by the results of an oxidative assay using hydrogen peroxide-activated metmyoglobin as the catalyst of oxidation. Muscle lipid and cholesterol stability was also improved by supplementation.

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Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementation

Abstract

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