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Dietary Iron in Swine Rations Affects Nonheme Iron and TBARS in Pork Skeletal Muscles
Year:
1994
Source of publication :
Journal of Food Science
Authors :
Kanner, Joseph
;
.
Volume :
59
Co-Authors:
MILLER, D.K., The Dept. of Food Science, Cornell Univ, Ithaca, New York, 14853, United States
GOMEZ‐BASAURI, J.V., Ralston Purina Co, Lima, Peru
SMITH, V.L., The Dept. of Food Science, Cornell Univ, Ithaca, New York, 14853, United States
KANNER, J., Kanner is with the Dept. of Food Science, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
MILLER, D.D., The Dept. of Food Science, Cornell Univ, Ithaca, New York, 14853, United States
Facilitators :
From page:
747
To page:
750
(
Total pages:
4
)
Abstract:
Fifteen crossbred pigs (mean wt = 25 kg) were allocated to three groups and fed to market weight (mean wt = 103 kg) on corn‐soy based diets containing either 62,131, or 209 ppm iron. After slaughter, the longissimus dorsi (LD) and rectus femoris (RF) muscles were dissected, cooked, and stored in oxygen‐permeable bags for 12 days at 4°C. Cooking increased thiobarbituric acid reactive substances (TBARS) but did not affect nonheme iron (NHI) or α‐tocopherol. NHI and TBARS increased continuously during storage while α‐tocopherol decreased. NHI and TBARS were higher in cooked pork from pigs fed high‐iron diets. Liver iron correlated with muscle iron (p<0.05). Copyright © 1994, Wiley Blackwell. All rights reserved
Note:
Related Files :
muscle
nonheme iron
pork
TBARS
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More details
DOI :
10.1111/j.1365-2621.1994.tb08118.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30860
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:57
Scientific Publication
Dietary Iron in Swine Rations Affects Nonheme Iron and TBARS in Pork Skeletal Muscles
59
MILLER, D.K., The Dept. of Food Science, Cornell Univ, Ithaca, New York, 14853, United States
GOMEZ‐BASAURI, J.V., Ralston Purina Co, Lima, Peru
SMITH, V.L., The Dept. of Food Science, Cornell Univ, Ithaca, New York, 14853, United States
KANNER, J., Kanner is with the Dept. of Food Science, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
MILLER, D.D., The Dept. of Food Science, Cornell Univ, Ithaca, New York, 14853, United States
Dietary Iron in Swine Rations Affects Nonheme Iron and TBARS in Pork Skeletal Muscles
Fifteen crossbred pigs (mean wt = 25 kg) were allocated to three groups and fed to market weight (mean wt = 103 kg) on corn‐soy based diets containing either 62,131, or 209 ppm iron. After slaughter, the longissimus dorsi (LD) and rectus femoris (RF) muscles were dissected, cooked, and stored in oxygen‐permeable bags for 12 days at 4°C. Cooking increased thiobarbituric acid reactive substances (TBARS) but did not affect nonheme iron (NHI) or α‐tocopherol. NHI and TBARS increased continuously during storage while α‐tocopherol decreased. NHI and TBARS were higher in cooked pork from pigs fed high‐iron diets. Liver iron correlated with muscle iron (p<0.05). Copyright © 1994, Wiley Blackwell. All rights reserved
Scientific Publication
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