Effects of Dietary Oils and (Alpha)-Tocopherol Supplementation on Membranal Lipid Oxidation in Broiler Meat

Effects of Dietary Oils and (Alpha)-Tocopherol Supplementation on Membranal Lipid Oxidation in Broiler Meat

The effects of different dietary oils and alpha-tocopheral on the fatty acid composition of mitochondrial and microsomal lipids of broiler muscle and their ability to reduced nictotinamide adenine dinucleotide phosphate (NADPH)-induced peroxidation were investigated. The fatty composition of the mem...

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Veröffentlicht in:Journal of food science 1990-01, Vol.55 (1), p.46
Hauptverfasser: Ashgar, A, Lin, C F
Format: Artikel
Sprache:eng
Schlagworte:
Oils & fats
Poultry
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Zusammenfassung:The effects of different dietary oils and alpha-tocopheral on the fatty acid composition of mitochondrial and microsomal lipids of broiler muscle and their ability to reduced nictotinamide adenine dinucleotide phosphate (NADPH)-induced peroxidation were investigated. The fatty composition of the membrane lipids and the alpha-tocopherol content influenced the rate of NADPH-induced lipid peroxidation in microsomes and mitochondria.
ISSN:0022-1147
1750-3841