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Hematological Status of Rats Fed Oxidized Beef Lipids
Author(s) -
YOUNATHAN MARGARET T.,
McWILLIAMS DEBORAH G.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10485.x
Subject(s) - chemistry , glutathione peroxidase , catalase , hemoglobin , thiobarbituric acid , food science , hematocrit , superoxide dismutase , lipid peroxidation , biochemistry , enzyme , biology , endocrinology
Hemoglobin, hematocrit, total iron binding capacity, and erythrocyte thiobarbituric acid (TBA) numbers were measured in blood from rats given a diet containing 52.7% cooked ground beef which was fed as freshly cooked beef (control), or after refrigerated storage (5°C) for 1, 3 or 8 days. Rats were maintained on the experimental diets for 6 wk. As the level of oxidation increased in the meat, erythrocyte TBA numbers also increased and were significantly different among groups. There was a drop in the erythrocyte TBA numbers for rats consuming beef stored for 8 days, suggesting that a level of rancidity was reached that was adequate to induce synthesis of enzymes that metabolize free radicals such as catalase, glutathione peroxidase, and superoxide dismutase.