Effect of Dietary Fat and Vitamin E on Colour Stability and on lipid and Protein Oxidation in Turkey Meat During Storage

摘要

The objectives of the study were to investigate the effects of dietary fat (6/100 soya oil or rapeseed oil or tallow), together with tocopheryl acetate at either a basal (30 ppm) or a supplemented (400 ppm) level for 16 weeks on lipid and protein oxidation, including myoglobin, during refrigerated storage of turkey muscles. When turkeys were fed tallow in particular, vitamin E supplementation improved the vitamin E status of the muscles. Viamin E supplementation significantly delayed lipid oxidation measured by TBARS, Whatever the dietary fat.