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 journalArticlepeer-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 languageEnglish (US)
Pages (from-to)1-15
Number of pages15
JournalMeat Science
Volume35
Issue number1
DOIs
StatePublished - 1993
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

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