Effect of feeding and injecting hogs with tocopherols on the susceptibility of pork fat to rancidity View Full Text


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Article Info

DATE

1946-08

AUTHORS

Betty M. Watts, Tony J. Cunha, Ruth Major

ABSTRACT

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. 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... »

PAGES

254-257

References to SciGraph publications

  • 1944-02. The antioxidant properties of nordihydroguaiaretic acid in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

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    http://scigraph.springernature.com/pub.10.1007/bf02696131

    DOI

    http://dx.doi.org/10.1007/bf02696131

    DIMENSIONS

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