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Improvement of lipid stability of rabbit meat by vitamin E and C administration
Author(s) -
Castellini Cesare,
Dal Bosco Alessandro,
Bernardini Marcella
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(20010101)81:1<46::aid-jsfa777>3.0.co;2-4
Subject(s) - tocopherol , food science , chemistry , vitamin , vitamin e , lipid oxidation , alpha tocopherol , vitamin c , oxidative stress , oxidative phosphorylation , antioxidant , rabbit (cipher) , zoology , biochemistry , biology , mathematics , statistics
The effect of administering vitamins E (E 50 or E 200 : 50 or 200 mg kg diet) and C (C 500 or C 1000 : 500 or 1000 mg l −1 water) singly and in combination was verified on plasma and muscle levels of α‐tocopherol and the oxidative stability of rabbit meat during display. Six groups of 10 hybrid males were fed experimental diets from 35 to 85 days of age. Productive performance and carcass drip loss were also recorded. Performance was unaffected by treatments, but drip loss was improved by simultaneous administration of the two antioxidants. The α‐tocopherol levels in plasma and muscle were significantly higher in animals which simultaneously ingested the highest amounts of the two vitamins, and the oxidative processes (TBA‐RS values) of their meat during storage were lower. The results confirm the synergistic action of ascorbate and the benefit of using high levels of the two vitamins to prevent oxidative stress during meat processing and storage. © 2000 Society of Chemical Industry