EFFECTS OF DIETARY OILS AND ALPHA-TOCOPHEROL SUPPLEMENTATION ON MEMBRANAL LIPID OXIDATION IN BROILER MEAT

被引：79
作者：
ASGHAR, A
LIN, CF
GRAY, JI
BUCKLEY, DJ
BOOREN, AM
FLEGAL, CJ
机构：
[1] MICHIGAN STATE UNIV,DEPT ANIM SCI,E LANSING,MI 48824
[2] NATL UNIV IRELAND UNIV COLL CORK,DEPT FOOD TECHNOL,CORK,IRELAND
来源：
JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1990.tb06013.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of different dietary oils and α‐tocopherol on the fatty acid composition of mitochondrial and microsomal lipids of broiler muscle and their lability to NADPH‐induced peroxidation were investigated. Fatty acid composition of both neutral lipids and phospholipids of mitochondria and microsomes was influenced by dietary oil composition. Supplementation of the diet with α‐tocopherol only appeared to increase the α‐tocophcrol concentration in the microsomal membranes in the dark meat. The rate of NADPH‐induced lipid peroxidation in microsomes and mitochondria was dependent primarily on the fatty acid composition of the membrane lipids, and, to a lesser extent, on the α‐tocopherol content. Copyright © 1990, Wiley Blackwell. All rights reserved
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页码：46 / &
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