The trial was carried out to investigate the effects of adding to the diet of rabbits vitamin E (40; 300; 500 ppm) and C (0; 500 ppm), oil vitamin E deposition in the muscles and organs, on the oxidative stability Of Muscular lipids, and on various meat quality characteristics. The alpha-tocopherol content in muscles and organs was roughly doubled by feeding the highest levels of vitamin E; it was also increased by giving 500 ppm of vitamin C, but only in those muscles of rabbits receiving 40 ppm of vitamin E. The alpha-tocopherol content in tissues was negatively correlated with TBARS values of the longissimus dorsi (LD) at days 6 and 8 post mortem (p.m.). Five hundred parts per million (ppm) of vitamin C increased lipid stability of the LD at both 6 and 8 days p.m., though its effect was significant only with 40 ppm of vitamin E. Moreover, 500 ppm of vitamin C resulted in the lowest L* and highest pH values at all p.m. times, when the dietary vitamin E was equal to 40 ppm, and in the highest L* and lowest pH values when the vitamin E was equal to 300 ppm. Conversely, weight losses of the LID were the lowest, at days 6 and 8 p.m., in the group fed the highest levels of both vitamins.
|Data di pubblicazione:||2004|
|Titolo:||The effect of dietary supplementation of vitamins C and E on the alpha-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits|
|Autore/i:||LO FIEGO, Domenico Pietro; P., Santoro; P., Macchioni; D., Mazzoni; F., Piattoni; F., Tassone; E., De Leonibus|
|Codice identificativo ISI:||WOS:000220419300018|
|Codice identificativo Scopus:||2-s2.0-0346639276|
|Citazione:||The effect of dietary supplementation of vitamins C and E on the alpha-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits / LO FIEGO, Domenico Pietro; P., Santoro; P., Macchioni; D., Mazzoni; F., Piattoni; F., Tassone; E., De Leonibus. - In: MEAT SCIENCE. - ISSN 0309-1740. - ELETTRONICO. - 67(2004), pp. 319-327.|
|Tipologia||Articolo su rivista|
File in questo prodotto:
I documenti presenti in Iris Unimore sono rilasciati con licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 3.0 Italia, salvo diversa indicazione.
In caso di violazione di copyright, contattare Supporto Iris