Ontology type: schema:ScholarlyArticle
1946-08
AUTHORSBetty M. Watts, Tony J. Cunha, Ruth Major
ABSTRACTFat from hogs on several natural rations became rancid more rapidly than fat from similar hogs on purified rations with or without added tocopherol.Feeding of tocopherols to hogs on purified and natural rations resulted in small decreases in the susceptibility of their fat to oxidative rancidity. The magnitude of the protective action of dietary tocopherol was too small to be of practical significance.Subcutaneous injection of a distillation mixture of tocopherols resulted in no added protection to the fat, probably because of lack of absorption. Fat from hogs on several natural rations became rancid more rapidly than fat from similar hogs on purified rations with or without added tocopherol. Feeding of tocopherols to hogs on purified and natural rations resulted in small decreases in the susceptibility of their fat to oxidative rancidity. The magnitude of the protective action of dietary tocopherol was too small to be of practical significance. Subcutaneous injection of a distillation mixture of tocopherols resulted in no added protection to the fat, probably because of lack of absorption. More... »
PAGES254-257
http://scigraph.springernature.com/pub.10.1007/bf02696131
DOIhttp://dx.doi.org/10.1007/bf02696131
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