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Effect of dietary iron level on in situ turkey muscle lipid peroxidation
Year:
1990
Authors :
Bartov, Ido
;
.
Doll, Linda
;
.
Kanner, Joseph
;
.
Sal'an, Ori (Menahem)
;
.
Volume :
38
Co-Authors:

Kanner, J., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Bartov, I., Department of Poultry Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Salan, M.-O., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Doll, L., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel

Facilitators :
From page:
601
To page:
604
(
Total pages:
4
)
Abstract:
The main object of this study was to evaluate the effect of removing the iron (Fe) supplement from the diet fed prior to slaughtering on the stability of turkey muscle tissue stored at 5°C. The results demonstrate that a decrease in nutrititional Fe 3-7 weeks prior to slaughtering could result in a reduction of more than 50% in lipid peroxidation in in situ turkey dark muscle. Turkey light muscle, which is by its nature more stable to lipid peroxidation, was affected during the first experiment but not during the second. Removal of the Fe supplement from the diet fed during 3-7 weeks prior to slaughtering did not affect body weight or blood hematocrit, although the latter was slightly decreased. © 1990 American Chemical Society.
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DOI :
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
24945
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:11
Scientific Publication
Effect of dietary iron level on in situ turkey muscle lipid peroxidation
38

Kanner, J., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Bartov, I., Department of Poultry Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Salan, M.-O., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Doll, L., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel

Effect of dietary iron level on in situ turkey muscle lipid peroxidation
The main object of this study was to evaluate the effect of removing the iron (Fe) supplement from the diet fed prior to slaughtering on the stability of turkey muscle tissue stored at 5°C. The results demonstrate that a decrease in nutrititional Fe 3-7 weeks prior to slaughtering could result in a reduction of more than 50% in lipid peroxidation in in situ turkey dark muscle. Turkey light muscle, which is by its nature more stable to lipid peroxidation, was affected during the first experiment but not during the second. Removal of the Fe supplement from the diet fed during 3-7 weeks prior to slaughtering did not affect body weight or blood hematocrit, although the latter was slightly decreased. © 1990 American Chemical Society.
Scientific Publication
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