2026-04-13T13:31:09Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/531082025-12-05T14:53:33Zcom_2072_1057col_2072_478917col_2072_478924

urn:hdl:2445/53108 Moderately oxidized oils and dietary zinc and alpha-tocopheryl acetate supplementation: effects on the oxidative stability of rabbit plasma, liver, and meat Tres Oliver, Alba Bou Novensà, Ricard Codony Salcedo, Rafael Guardiola Ibarz, Francesc Olis vegetals Pinsos Conills Suplements nutritius Zinc Reacció d'oxidació-reducció Vegetable oils Feeds Rabbits Dietary supplements Zinc Oxidation-reduction reaction The aim of this study was to assess the alterations in plasma, liver, and meat oxidative stability and R-tocopherol content when moderately oxidized sunflower oils were added to feeds and when feeds were supplemented with R-tocopheryl acetate (100 mg/kg) and Zn (200 mg/kg). The effects of cooking the meat and its subsequent refrigeration were also studied. When the content of primary oxidation compounds of the oil was high, rabbit plasma, liver, and meat R-tocopherol content was reduced and meat susceptibility to oxidation increased. The addition of oil with a high content of secondary oxidation compounds (oil heated at 140 'C, 31 h) to feed also led to an increase in meat susceptibi- lity to oxidation, although it presented an R-tocopherol content similar to that of nonheated oil. Feed supplementation with R-tocopheryl acetate increased tissue R-tocopherol content and improved the oxidative stability of liver and meat. However, in the latter, it was less effective when oil heated at 55 'C was added. 2014-03-28T11:06:34Z 2014-03-28T11:06:34Z 2010-08-03 2014-03-28T11:06:34Z info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Versió postprint del document publicat a: http://dx.doi.org/10.1021/jf101635b Journal of Agricultural and Food Chemistry, 2010, vol. 58, num. 16, p. 9112-9119 http://dx.doi.org/10.1021/jf101635b (c) American Chemical Society, Books and Journals Division], 2010 info:eu-repo/semantics/openAccess American Chemical Society, Books and Journals Division] Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)