Dietary vitamin E supplementation on cholesterol and cholesterol oxides of pig meat and cooked ham

Brazilian Archives of Biology and Technology

Vera Lúcia Ferreira De Souza²  Rui Sérgio S. Ferreira Da Silva¹ 

[1] ,Universidade Estadual de Maringá Centro de Ciências Agrárias Departamento de ZootecniaMaringá PR ,Brasil

关键词: Cholesta-4;    6-dien-3-one;    20alpha-hydroxycolesterol;    24-hydroxycholesterol;    25-hidroxycholesterol;    liquid chromatography;   

DOI  :  10.1590/S1516-89132006000300003

来源: SciELO

【 摘 要 】

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.

【 授权许可】

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