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    Please use this identifier to cite or link to this item: https://ir.fy.edu.tw:8080/ir/handle/987654321/448

    Title: Dietary supplementation of vitamin E affects the peroxide value of subcutaneous lamb fat
    Authors: Li CT;Wick M;Marriott NG;McClure KE
    Contributors: 輔英科技大學 保健營養系
    Date: 2001-07-01
    Issue Date: 2010-09-15 11:27:52 (UTC+8)
    Abstract: Lipid oxidation is a major problem causing flavor deterioration in meat products. The objective of this research was to utilize an iodometric peroxide value method (PV) to analyze the effects of dietary Vitamin E on lipid oxidation of subcutaneous lamb fat. Peroxide value analyses demonstrated lower lipid oxidation in the fat from animals fed 300 IU (7 days and 21 days) of Vitamin E than in the fat from animals fed diets supplemented with 15 IU (control) (P < 0.05). At 9 and I I days of storage, PV analyses also demonstrated a greater rate of increase (P < 0.05) in lipid oxidation in fat from lambs fed control diets than in fat from animals fed 300 IU of Vitamin E. Results indicate that higher dietary Vitamin E for either 7 days or 21 days antemortem reduced the rate and initiation of lipid oxidation in subcutaneous lamb fat.
    Relation: Journal of Muscle Foods 12(3),237-243
    Appears in Collections:[保健營養系] 期刊論文

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