Details

Autor(en) / Beteiligte

• Miller, D.K
• Gomez-Basauri, J.V
• Smith, V.L
• Kanner, J
• Miller, D.D

Titel

Dietary iron in swine rations affects nonheme iron and TBARS in pork skeletal muscles

Ist Teil von

• Journal of food science, 1994-07, Vol.59 (4), p.747-750

Ort / Verlag

Oxford, UK: Blackwell Publishing Ltd

Erscheinungsjahr

1994

Quelle

Wiley Online Library

Beschreibungen/Notizen

• Fifteen crossbred pigs (mean wt = 25 kg) were allocated to three groups and fed to market weight (mean wt = 103 kg) on corn-soy based diets containing either 62, 131, or 209 ppm iron. After slaughter, the longissimus dorsi (LD) and rectus femoris (RF) muscles were dissected, cooked, and stored in oxygen-permeable bags for 12 days at 4 degrees C. Cooking increased thiobarbituric acid reactive substances (TBARS) but did not affect nonheme iron (NHI) or alpha-tocopherol. NHI and TBARS increased continuously during storage while alpha-tocopherol decreased. NHI and TBARS were higher in cooked pork from pigs fed high-iron diets. Liver iron correlated with muscle iron (P 0.05)