title: Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementation.
abstract: The influence of dietary vitamin E supplementation on the α-tocopherol content of muscle membranes and on the resultant oxidative stability of veal was investigated. Daily supplementation of veal calves with 500 mg vitamin E in the form of α-tocopherol acetate for 12 weeks after birth increased muscle and membranal α-tocopherol concentrations approximately 6-fold over those of control animals. Oxidative stability of mitochondrial and microsomal lipids was enhanced by dietary supplementation as indicated by the results of an oxidative assay using hydrogen peroxide-activated metmyoglobin as the catalyst of oxidation. Muscle lipid and cholesterol stability was also improved by supplementation.
authors: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.
authors: N J
authors: NJ
authors: Engeseth
authors: J
authors: J
authors: Ian Gray
authors: A M
authors: AM
authors: Booren
authors: A
authors: A
authors: Asghar