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) |
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Pages (from-to) | 1-15 |
Number of pages | 15 |
Journal | Meat Science |
Volume | 35 |
Issue number | 1 |
DOIs | |
State | Published - 1993 |
Externally published | Yes |
ASJC Scopus subject areas
- Food Science