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פותח על ידי קלירמאש פתרונות בע"מ -
Effect of vitamin A on the oxidative stability of broiler meat during storage: Lack of interactions with vitamin E
Year:
1997
Source of publication :
British Poultry Science
Authors :
ברטוב, עדו
;
.
Volume :
38
Co-Authors:
Bartov, I., Department of Poultry Science, Agricultural Research Organization, Bet Dagan, Israel, Department of Poultry Science, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Sklan, D., Department of Animal Science, Hebrew University of Jerusalem, Israel
Friedman, A., Department of Animal Science, Hebrew University of Jerusalem, Israel
Facilitators :
From page:
255
To page:
257
(
Total pages:
3
)
Abstract:
1. An experiment was carried out with male broiler chicks to evaluate the combined effect of two concentrations of vitamin A (1-032 and 10-32 mg retinyl acetate/kg diet) and two concentrations of vitamin E (0 and 150 mg α-tocopheryl acetate/kg diet) on the oxidative stability of the drumstick meat of broiler chickens. The experimental diets were fed from 1 to 42 d of age. The oxidative stability, evaluated by thiobarbituric acid reactive substances (TEARS) values, was determined after 125 d of storage at -18°C. 2. TEARS values were very low and not significantly affected by dietary vitamins A and E or their combinations. However, the TEARS values in the meat of birds fed on the vitamin E-free diets, but not on the vitamin E-supplemented diets, were markedly increased after using an accelerated test of oxidation of the meat lipids by incubation. This resulted in a significant (p<0·001) difference from vitamin E supplementation. Vitamin A, alone or in combination with vitamin E, did not affect TBARS values found after incubation. 3. It is concluded that vitamin A at the concentrations used had no effect on the oxidative stability of the meat, in contrast to the protective effect of vitamin E, and that there is no interaction between the effect of these two vitamins on meat stability.
Note:
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DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
21422
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:44
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Scientific Publication
Effect of vitamin A on the oxidative stability of broiler meat during storage: Lack of interactions with vitamin E
38
Bartov, I., Department of Poultry Science, Agricultural Research Organization, Bet Dagan, Israel, Department of Poultry Science, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Sklan, D., Department of Animal Science, Hebrew University of Jerusalem, Israel
Friedman, A., Department of Animal Science, Hebrew University of Jerusalem, Israel
Effect of vitamin A on the oxidative stability of broiler meat during storage: Lack of interactions with vitamin E
1. An experiment was carried out with male broiler chicks to evaluate the combined effect of two concentrations of vitamin A (1-032 and 10-32 mg retinyl acetate/kg diet) and two concentrations of vitamin E (0 and 150 mg α-tocopheryl acetate/kg diet) on the oxidative stability of the drumstick meat of broiler chickens. The experimental diets were fed from 1 to 42 d of age. The oxidative stability, evaluated by thiobarbituric acid reactive substances (TEARS) values, was determined after 125 d of storage at -18°C. 2. TEARS values were very low and not significantly affected by dietary vitamins A and E or their combinations. However, the TEARS values in the meat of birds fed on the vitamin E-free diets, but not on the vitamin E-supplemented diets, were markedly increased after using an accelerated test of oxidation of the meat lipids by incubation. This resulted in a significant (p<0·001) difference from vitamin E supplementation. Vitamin A, alone or in combination with vitamin E, did not affect TBARS values found after incubation. 3. It is concluded that vitamin A at the concentrations used had no effect on the oxidative stability of the meat, in contrast to the protective effect of vitamin E, and that there is no interaction between the effect of these two vitamins on meat stability.
Scientific Publication
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