Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/53108
Title: Moderately oxidized oils and dietary zinc and alpha-tocopheryl acetate supplementation: effects on the oxidative stability of rabbit plasma, liver, and meat
Author: Tres Oliver, Alba
Bou Novensà, Ricard
Codony Salcedo, Rafael
Guardiola Ibarz, Francesc
Keywords: Olis vegetals
Pinsos
Conills
Suplements nutritius
Zinc
Reacció d'oxidació-reducció
Vegetable oils
Feeds
Rabbits
Dietary supplements
Zinc
Oxidation-reduction reaction
Issue Date: 3-Aug-2010
Publisher: American Chemical Society, Books and Journals Division]
Abstract: The aim of this study was to assess the alterations in plasma, liver, and meat oxidative stability and R-tocopherol content when moderately oxidized sunflower oils were added to feeds and when feeds were supplemented with R-tocopheryl acetate (100 mg/kg) and Zn (200 mg/kg). The effects of cooking the meat and its subsequent refrigeration were also studied. When the content of primary oxidation compounds of the oil was high, rabbit plasma, liver, and meat R-tocopherol content was reduced and meat susceptibility to oxidation increased. The addition of oil with a high content of secondary oxidation compounds (oil heated at 140 'C, 31 h) to feed also led to an increase in meat susceptibi- lity to oxidation, although it presented an R-tocopherol content similar to that of nonheated oil. Feed supplementation with R-tocopheryl acetate increased tissue R-tocopherol content and improved the oxidative stability of liver and meat. However, in the latter, it was less effective when oil heated at 55 'C was added.
Note: Versió postprint del document publicat a: http://dx.doi.org/10.1021/jf101635b
It is part of: Journal of Agricultural and Food Chemistry, 2010, vol. 58, num. 16, p. 9112-9119
Related resource: http://dx.doi.org/10.1021/jf101635b
URI: http://hdl.handle.net/2445/53108
ISSN: 0021-8561
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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