Linked Life Data

9649877

Source:http://linkedlifedata.com/resource/pubmed/id/9649877

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
2
pubmed:dateCreated
1998-9-16
pubmed:abstractText
1. Oxidation of meat and membrane from broilers fed on a diet containing 500 mg/kg rosemary and sage extracts was compared to meat and membrane oxidation from broilers receiving a control diet (not enriched with antioxidants) and a diet enriched in alpha-tocopheryl acetate (200 mg/kg). 2. After 9 d of refrigerated storage, thiobarbituric acid reactive substances of white meat from broilers fed on the control and the alpha-tocopheryl acetate-enriched diets were 0.51 and 0.25 mg malonaldehyde/kg meat, respectively. Values for meat from broilers fed on the diets containing the rosemary and sage extracts were in the range 0.30 to 0.35 mg malonaldehyde/kg meat, significantly lower than those from birds fed on the control diet. A similar trend was observed in the dark meat but differences were not significant at 9 d of storage. Similar trends were observed in raw samples stored at -20 degrees C for up to 4 months and in samples cooked at 70 degrees C and kept stored under refrigeration for up to 4 d. 3. The meat from broilers fed on the diet containing spice extracts had smaller concentrations of total cholesterol oxidation products (COPS) than meat from the control group (P < 0.05). Supplemental alpha-tocopheryl acetate reduced the COPS concentrations to a greater extent than did spice extracts (P < 0.05). 4. A similar trend was observed in microsomal fraction isolates, in which the rate of metmyoglobin/hydrogen peroxide-catalysed lipid peroxidation was lower in animals receiving spice extracts than in those fed on the basal diet.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
May
pubmed:issn
0007-1668
pubmed:author
pubmed:issnType
Print
pubmed:volume
39
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
235-40
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed:year
1998
pubmed:articleTitle
Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat.
pubmed:affiliation
Department of Food Science and Human Nutrition, Michigan State University, USA.
pubmed:publicationType
Journal Article, Comparative Study, Research Support, Non-U.S. Gov't