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Vitamin E supplementation in animal diets: effect on meat and meat products.

Adición de vitamina E a dietas de animales de abasto: efecto sobre carne y productos cárnicos.

Author(s) : FERNÁNDEZ-GINÉS J. M., FERNÁNDEZ-LÓPEZ J., PÉREZ-ÁLVAREZ J. A., et al.

Type of article: Article

Summary

This literature review presents the most actual knowledge on the use of vitamin E as a diet supplement and its influence on meat pH, reduction of lipid oxidation phenomena, extension of colour stability and the mechanisms and incidence of vitamin E accumulation in meat and meat products.

Details

  • Original title: Adición de vitamina E a dietas de animales de abasto: efecto sobre carne y productos cárnicos.
  • Record ID : 2002-2533
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 38 - n. 326
  • Publication date: 2001/10
  • Document available for consultation in the library of the IIR headquarters only.

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