1. Effect of dietary vitamin E content on the CLA, cholesterol and triglycerides composition of Italian Mediterranean buffalo meat
- Author
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I. Borriello, Lina Chianese, Raffaele Romano, and Raffaele Sacchi
- Subjects
Vitamin ,040301 veterinary sciences ,Cholesterol ,Conjugated linoleic acid ,Vitamin E ,medicine.medical_treatment ,0402 animal and dairy science ,food and beverages ,04 agricultural and veterinary sciences ,Biology ,040201 dairy & animal science ,Dietary vitamin ,0403 veterinary science ,chemistry.chemical_compound ,chemistry ,medicine ,lipids (amino acids, peptides, and proteins) ,Animal Science and Zoology ,Composition (visual arts) ,lcsh:Animal culture ,Food science ,Intramuscular fat ,CLA, Cholesterol, Triglyceride composition, Italian Mediterranean buffalo (Bubalus bubalis) ,lcsh:SF1-1100 ,Buffalo meat - Abstract
The composition of fatty acids, CLA, triglycerides and cholesterol in intramuscular fat depots of buffalo meat was determined using high-resolution gas chromatography to investigate the influence of dietary vitamin E content. Three groups of Italian Mediterranean buffalo calves were fed on three diets with high (H), low (L) and zero (Z) vitamin E contents. The animal were slaughtered at 15 months and three muscles were dissected on the half-carcass: Longissimus dorsi (LD), Tricipitis brachii (TB) and Semimembranosus (Sm). Lipid extracts from muscles (g/100g f.m.: 0.82 for LD, 0.66 for TB and 0.48 for Sm) were used to quantify the amount (mg/100g of lipids) of fatty acids, total conjugated linoleic acid (CLA) and cholesterol. The effects of dietary vitamin E content were significant (P
- Published
- 2007
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