Effect of vitamin E supplementation to the diet of Morkaraman lambs on intramuscular and intermuscular fatty acid composition

Turkish Journal of Veterinary and Animal Sciences

Volumn 28, Issue 3, 2004, Pages 563-568

  Ünsal, Mahmut ^a   Aksu, Muhammet Irfan ^a   Kaya, Mükerrem ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Fatty acid composition; Morkaraman lambs; Vitamin E

Indexed keywords

ALPHA TOCOPHEROL; FATTY ACID; HEPTADECANOIC ACID; UNSATURATED FATTY ACID;

ANIMAL EXPERIMENT; ARTICLE; BODY COMPOSITION; BODY FAT; CONCENTRATION RESPONSE; CONTROLLED STUDY; DIET; HAY; LAMB; LIPID COMPOSITION; MALE; MEAT; MUSCLE; NONHUMAN; SLAUGHTERHOUSE; STATISTICAL SIGNIFICANCE; VITAMIN SUPPLEMENTATION;

ANIMALIA; LAMB; OVIS ARIES;

EID: 3242798058     PISSN: 13000128     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

1. Fennema, O.R.: Food chemistry. Second Edition, Herbert O. Hultin, Characteristics of Muscle Tissue. (pp: 725-789). Marcel Dekker, Inc. New York. 1985.
2. Aksu, M.İ., Aktaş, N., Kaya, M., Macit, M.: Morkaraman Kuzu Rasyonuna Vitamin E İlavesinin Myofibriler Proteinler Üzerine Etkisi. Turk J. Vet Anim Sci. 2003; 27: 987-990.
3. Dufrasne, I., Marche, C., Clinquart, A., Hornic, J.L., Van Eenaeme, C., Istasse, L.: Effects of dietary vitamin E supplementation on performance and meat characteristics in fattening bulls from Belgian Blue Breed. Livestock Prod. Sci. 2000; 65: 197-201.
4. Gatellier, P., Hamelin, C., Durand, Y., Renerre, M.: Effects of a dietary vitamin E supplementation on colour stability and lipid oxidation of air-and modified atmosphere- packaged beef. Meat Sci. 2001; 59: 133-140.
5. Macit, M., Aksakal, V., Emsen, E., Aksu, M.I., Karaoǧlu, M., Esenbuǧa, N.: Effects of vitamin E supplementation on fattening performance and slaughter, carcass and meat quality characteristics of Morkaraman lambs: II-Effect of vitamin E on meat quality traits. Meat Sci. 2003; 63: 51-55.
6. Gökalp, H.Y.: General Meat Science and Technology. Atatürk Univ. Faculty of Agric. Department of Food Engineering, Erzurum, Turkey. 1984. (in Turkish)
7. Lawrie, A.R.: Meat Science. Pergamon Press. Oxford. New York. 1991.
8. Caggiula, A.W., Mustad, V. A.: Effects of dietary fat and fatty acids on coronary artery disease risk and total and lipoprotein cholesterol concentrations: epidemiologic studies. Amer. J. Clin. Nutr. 1997; 65: Suppl, 1597S-1610S.
9. Kris-Etherton, P.M., Yu, S.: Individual fatty acid effect on plasma lipids and lipoproteins: human studies. Amer. J. Clin. Nutr. 1997; 65: Suppl, 1628S-1644S.
10. Aksu, M.I., Unsal, M., Kaya, M., Macit, M.: Effect of Vitamin E Supplementation to Diet of Awassi Lambs on Intra- and Intermuscular Fatty Acid Composition. J. Muscle Foods. (in press), 2004.
11. Unsal M.: Some properties of fresh tail fat treated with different technological process and determination of some changes in some properties during storage under various conditions. Ph. D. Thesis. Atatürk Univ. Graduate Institute of Science. Erzurum, Turkey. 1996. (in Turkish)
12. th press). Atatürk Univ. Publ. No:751. Faculty of Agric. No:318. Erzurum, Turkey. 2001. (in Turkish)
13. Aksu, M.I., Kaya, M.: Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product). J. Food Sci. 2002; 67: 2342-2345.
14. Morrison, W.R., Smith, L.M.: Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoridemethanol. J. Lipid Res. 1964; 5: 600.
15. Köksal, B.A.: İstatistik Analiz Metodlari (3. Baski). Çaǧlayan Basimevi. Caǧaloǧlu, İstanbul. 1985.
16. Bas, P., Morand-Fehr, P.: Nutritional factors on fatty acid composition of lamb fat deposits. Livestock Prod. Sci. 2000; 64: 61-79.
17. Nas, S., Gökalp, H.Y., Unsal, M.: Bitkisel Yaǧ Teknolojisi. (3. Baski). Pamukkale Üniv. Müh. Fak. Yayin No: 005. Denizli. 2001.
18. Enser, M., Hallett, K., Hewitt, B., Fursey, G.A.J., Wood, J.D.: Fatty acid content and composition of English beef, lamb and pork at retail. Meat Sci. 1996; 42: 443-456.
19. Enser, M., Hallett, K., Hewitt, B., Fursey, G.A.J., Wood, J.D., Harrington, G.: Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Sci. 1998; 49: 329-341.