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Effect of induced high linoleic acid and tocopherol content on the oxidative stability of rendered veal fat
Author(s) -
Ellis R.,
Kimoto W. I.,
Bitman J.,
Edmondson L. F.
Publication year - 1974
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02545204
Subject(s) - tocopherol , food science , linoleic acid , chemistry , safflower oil , animal fat , antioxidant , fatty acid , vitamin e , biochemistry
Veal calves reared by the Animal Physiology and Genetics Institute, USDA, on milk supplemented with tocopherol then on a diet containing encapsulated safflower oil demonstrated increases in the concentrations of linoleic acid (18:2) and tocopherols in their depot fats. The expected decrease in the induction period of oxidation for these fats with 18:2 levels of 7–12.9% was not observed in the fats with increased tocopherol content. The fat of the treated calves was more stable to oxidation than the fat of commercial veal or pork.