The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits

Meat Science

Volumn 67, Issue 2, 2004, Pages 319-327

  Lo Fiego, D P ^a   Santoro, P ^b   Macchioni, P ^b   Mazzoni, D ^b   Piattoni, F ^b   Tassone, F ^b   De Leonibus, E ^b  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Meat quality; Oxidative stability; Rabbit meat; Vitamin C; Vitamin E

Indexed keywords

OXIDATIVE STABILITY; RABBITS;

ANTIOXIDANTS; BIOLOGICAL MEMBRANES; LIPIDS; MUSCLE; OXIDATION; PH EFFECTS; VITAMINS;

MEATS;

ORYCTOLAGUS CUNICULUS;

EID: 0346639276     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.11.004     Document Type: Article

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