Abstract
Lipid and protein oxidation generated by metmyoglobin + H2O2 were studied in microsomal membranes of turkey muscles. With a basal diet enriched with 6% soya oil and supplemented with vitamin E (30 ppm for control and 400 ppm for supplemented animals) oxidations were investigated by different methods. Lipid oxidation was estimated by TEARS and lipofuscins measurement and protein oxidation was measured by an estimation of carbonyl groups and free thiols. Supplementation of turkeys with α-tocopheryl acetate increased the vitamin E content of microsomal membranes and had a protective (and significant) effect on lipid oxidation when measured by the two techniques. Vitamin E supplementation significantly protected free thiols from oxidation but had only a small effect (non significant) on carbonyl group formation. No vitamin E dietary supplementation effect was observed on radical formation, as measured by optical and ESR spectroscopy.
| Original language | English |
|---|---|
| Pages (from-to) | 389-395 |
| Number of pages | 7 |
| Journal | Meat Science |
| Volume | 61 |
| Issue number | 4 |
| DOIs | |
| State | Published - Aug 2002 |
Bibliographical note
Funding Information:We express our gratitude to E. Baeza and colleagues in SRA-INRA (Nouzilly) where the turkeys were reared, to E. Rock for ESR signal measurements, and to E. Dransfield (Theix) for the corrections in English writing. This work was financed by AIR programme from EEC (DIETOX, AIR 2-CT94-1577).
Keywords
- ESR
- Ferryl-myoglobin
- Free radical
- Lipid oxidation
- Lipofuscins
- Meat
- Microsomes
- Myoglobin
- Protein oxidation
- Protein sulfhydryl groups
- Soya oil
- Turkey
- Tyrosine peroxyl radical
- Vitamin E
ASJC Scopus subject areas
- Food Science