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Influence of Dietary Fatty Acids and α-Tocopherol on Lipid Peroxidation in Subcellular Fractions of Muscle from Pigs fed Full-Fat Rapeseed

Published online by Cambridge University Press:  05 November 2021

G.E. Onibi ,
J.R. Scaife  and
I. Murray
G.E. Onibi
Affiliation:
Department of Agriculture, University of Aberdeen, 581 King Street, Aberdeen, AB24 5UA, UK The Scottish Agricultural College, 581 King Street, Aberdeen, AB24 SUA, UK
J.R. Scaife
Affiliation:
Department of Agriculture, University of Aberdeen, 581 King Street, Aberdeen, AB24 5UA, UK
I. Murray
Affiliation:
The Scottish Agricultural College, 581 King Street, Aberdeen, AB24 SUA, UK
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Extract

Biological subcellular membranes (mitochondria and microsome) contain relatively large amounts of phospholipids which are rich in unsaturated fatty acids (UFA) and are readily susceptible to lipid peroxidation. Thus, it is believed that peroxidative changes in meat is initiated at the membrane level. Monahan et al. (1990) have shown that these membranes are particularly rich in α-tocopherol (AT), hence, the effects of increased dietary supply of α-tocopheryl acetate (ATA) and UFA (from full-fat rapeseed; FFR) on AT content, fatty acid profiles and peroxidative changes in porcine mitochondrial and microsomal fractions were studied.

Type
Programme
Information
Proceedings of the British Society of Animal Science , Volume 1997 , 1997 , pp. 65
Copyright
Copyright © British Society of Animal Science 1997

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References

Asghar, A., Lin, C.F., Gray, J.I., Buckley, D.J., Booren, A.M. and Flegal, C.J. 1990. Effects of dietary oils and α-tocopherol supplementation on membranal lipid oxidation in broiler meat. Journal of Food Science 55(1): 46–50.CrossRefGoogle Scholar
Monahan, F.J., Buckley, D.J.. Morrissey, P. A., Lynch, P.B. and Gray, J.I. 1990. Effect of dietary α-tocopherol supplementation on a-tocopherol levels in porcine tissues and on susceptibility to lipid peroxidation. Food Science and Nutrition 42F: 203.Google Scholar