אסיף מאגר המחקר החקלאי

Effect of dietary iron level on in situ turkey muscle lipid peroxidation

Year:

1990

Source of publication :

Authors :

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

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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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