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EFFECTS OF DIETARY FAT AND VITAMIN E ON THE LIPID COMPOSITION AND STABILITY OF VEAL DURING FROZEN STORAGE.

Author(s) : SHORLAND F.

Type of article: Article

Summary

CALVES WERE FED, AS A SUBSTITUTE OF MILK, EITHER BY COCONUT OIL OR CORN OIL, WITH OR WITHOUT ADDITION OF VITAMIN E IN THE FORM OF ALPHA-D-TOCOPHEROL. THEY WERE SLAUGHTERED AT THE AGE OF 9 WEEKS. THE FAT COMPOSITION OF FATTY DEPOSITS DEPENDS ON THE DIETARY OIL. CORN OIL INCREASES LINOLEIC ACID CONTENTS AND COCONUT OIL INCREASES LAURIC AND MYRISTIC ACID CONTENTS. THE ADDITION OF VITAMIN E DELAYS THE FAT OXIDATION OF LONGISSIMUS DORSI MUSCLE DURING COLD STORAGE.

Details

  • Original title: EFFECTS OF DIETARY FAT AND VITAMIN E ON THE LIPID COMPOSITION AND STABILITY OF VEAL DURING FROZEN STORAGE.
  • Record ID : 1982-1248
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 29 - n. 4
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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