Dietary vitamin E supplementation on cholesterol and cholesterol oxides of pig meat and cooked ham
Autor(a) principal: | |
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Data de Publicação: | 2006 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000300003 |
Resumo: | Objective of this work was to evaluate the protective effect of vitamin E on the cooked ham. Ninety-six pigs (LW X L X P), forty-eight barrows and forty-eight gilts were divided in four randomized blocks. Each block received four treatments: a control diet, diets formulated with 100 mg, with 200 mg and with 400 mg of vitamin E/kg diet. The average cholesterol values in cooked ham were 46.53 ± 0.47 mg/100g. However, a reduction of 30% was observed in samples of supplemented diets with 400 mg of vitamin E/kg. During shelf-life of the cooked ham was observed a reduction in the cholesterol levels, with the associated production of cholesterol oxides. The cholesterol oxides observed were: cholesta-4,6-dien-3-one; 20alpha-hydroxycolesterol; 24-hydroxycholesterol, and 25-hidroxycholesterol. Supplementation of 200 mg of vitamin E/kg or more maintained the cholesterol oxides values below 10 µg/g during the 116 days before slaughter. |
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Brazilian Archives of Biology and Technology |
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Dietary vitamin E supplementation on cholesterol and cholesterol oxides of pig meat and cooked hamCholesta-4,6-dien-3-one20alpha-hydroxycolesterol24-hydroxycholesterolObjective of this work was to evaluate the protective effect of vitamin E on the cooked ham. Ninety-six pigs (LW X L X P), forty-eight barrows and forty-eight gilts were divided in four randomized blocks. Each block received four treatments: a control diet, diets formulated with 100 mg, with 200 mg and with 400 mg of vitamin E/kg diet. The average cholesterol values in cooked ham were 46.53 ± 0.47 mg/100g. However, a reduction of 30% was observed in samples of supplemented diets with 400 mg of vitamin E/kg. During shelf-life of the cooked ham was observed a reduction in the cholesterol levels, with the associated production of cholesterol oxides. The cholesterol oxides observed were: cholesta-4,6-dien-3-one; 20alpha-hydroxycolesterol; 24-hydroxycholesterol, and 25-hidroxycholesterol. Supplementation of 200 mg of vitamin E/kg or more maintained the cholesterol oxides values below 10 µg/g during the 116 days before slaughter.Instituto de Tecnologia do Paraná - Tecpar2006-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000300003Brazilian Archives of Biology and Technology v.49 n.2 2006reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132006000300003info:eu-repo/semantics/openAccessSouza,Vera Lúcia Ferreira deSilva,Rui Sérgio S. Ferreira daeng2006-04-24T00:00:00Zoai:scielo:S1516-89132006000300003Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2006-04-24T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Dietary vitamin E supplementation on cholesterol and cholesterol oxides of pig meat and cooked ham |
title |
Dietary vitamin E supplementation on cholesterol and cholesterol oxides of pig meat and cooked ham |
spellingShingle |
Dietary vitamin E supplementation on cholesterol and cholesterol oxides of pig meat and cooked ham Souza,Vera Lúcia Ferreira de Cholesta-4,6-dien-3-one 20alpha-hydroxycolesterol 24-hydroxycholesterol |
title_short |
Dietary vitamin E supplementation on cholesterol and cholesterol oxides of pig meat and cooked ham |
title_full |
Dietary vitamin E supplementation on cholesterol and cholesterol oxides of pig meat and cooked ham |
title_fullStr |
Dietary vitamin E supplementation on cholesterol and cholesterol oxides of pig meat and cooked ham |
title_full_unstemmed |
Dietary vitamin E supplementation on cholesterol and cholesterol oxides of pig meat and cooked ham |
title_sort |
Dietary vitamin E supplementation on cholesterol and cholesterol oxides of pig meat and cooked ham |
author |
Souza,Vera Lúcia Ferreira de |
author_facet |
Souza,Vera Lúcia Ferreira de Silva,Rui Sérgio S. Ferreira da |
author_role |
author |
author2 |
Silva,Rui Sérgio S. Ferreira da |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Souza,Vera Lúcia Ferreira de Silva,Rui Sérgio S. Ferreira da |
dc.subject.por.fl_str_mv |
Cholesta-4,6-dien-3-one 20alpha-hydroxycolesterol 24-hydroxycholesterol |
topic |
Cholesta-4,6-dien-3-one 20alpha-hydroxycolesterol 24-hydroxycholesterol |
description |
Objective of this work was to evaluate the protective effect of vitamin E on the cooked ham. Ninety-six pigs (LW X L X P), forty-eight barrows and forty-eight gilts were divided in four randomized blocks. Each block received four treatments: a control diet, diets formulated with 100 mg, with 200 mg and with 400 mg of vitamin E/kg diet. The average cholesterol values in cooked ham were 46.53 ± 0.47 mg/100g. However, a reduction of 30% was observed in samples of supplemented diets with 400 mg of vitamin E/kg. During shelf-life of the cooked ham was observed a reduction in the cholesterol levels, with the associated production of cholesterol oxides. The cholesterol oxides observed were: cholesta-4,6-dien-3-one; 20alpha-hydroxycolesterol; 24-hydroxycholesterol, and 25-hidroxycholesterol. Supplementation of 200 mg of vitamin E/kg or more maintained the cholesterol oxides values below 10 µg/g during the 116 days before slaughter. |
publishDate |
2006 |
dc.date.none.fl_str_mv |
2006-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000300003 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000300003 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89132006000300003 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.49 n.2 2006 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318271041634304 |