The effects of dietary sodium-selenite and Vitamin E on the oxidative stability and fatty acid composition of lard have been investigated. Lard samples were subjected to the accelerated storage at 60 degrees C in classic oven test. The level of lipid peroxidation was analyzed by measuring the thiobarbituric acid reactive substances and peroxide production, as well as the decrease in a polyunsaturated fatty acid levels. The fatty acid composition of lard was not influenced by dietary factors and prolonged heating. Supplementing the diets with tocopherol-acetate (30 mg kg(-1) of feed) significantly increased the oxidative stability of lards during heating and the protective effect of vitamin E was comparable with that of butylated hydroxytoluene (BHT). Dietary selenium (0.3 mg kg(-1) of feed as sodium-selenite) was not effective as an antioxidant in lards. The combination of dietary vitamin E and sodium-selenite showed significant protective effect against peroxidation in lards in compar...ison to the control group, deficient both in vitamin E and selenium, but this combination was significantly less effective than dietary vitamin E alone.
TY - JOUR
AU - Šobajić, Slađana
AU - Mirić, M
AU - Lalić-Perin, Z
AU - Đorđević-Jengić, B
PY - 1998
UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/180
AB - The effects of dietary sodium-selenite and Vitamin E on the oxidative stability and fatty acid composition of lard have been investigated. Lard samples were subjected to the accelerated storage at 60 degrees C in classic oven test. The level of lipid peroxidation was analyzed by measuring the thiobarbituric acid reactive substances and peroxide production, as well as the decrease in a polyunsaturated fatty acid levels. The fatty acid composition of lard was not influenced by dietary factors and prolonged heating. Supplementing the diets with tocopherol-acetate (30 mg kg(-1) of feed) significantly increased the oxidative stability of lards during heating and the protective effect of vitamin E was comparable with that of butylated hydroxytoluene (BHT). Dietary selenium (0.3 mg kg(-1) of feed as sodium-selenite) was not effective as an antioxidant in lards. The combination of dietary vitamin E and sodium-selenite showed significant protective effect against peroxidation in lards in comparison to the control group, deficient both in vitamin E and selenium, but this combination was significantly less effective than dietary vitamin E alone.
PB - Akademiai Kiado, Budapest
T2 - Acta Alimentaria
T1 - Effects of dietary selenium and vitamin E on the oxidative stability of lard
VL - 27
IS - 1
SP - 1
EP - 11
UR - https://hdl.handle.net/21.15107/rcub_farfar_180
ER -
@article{
author = "Šobajić, Slađana and Mirić, M and Lalić-Perin, Z and Đorđević-Jengić, B",
year = "1998",
abstract = "The effects of dietary sodium-selenite and Vitamin E on the oxidative stability and fatty acid composition of lard have been investigated. Lard samples were subjected to the accelerated storage at 60 degrees C in classic oven test. The level of lipid peroxidation was analyzed by measuring the thiobarbituric acid reactive substances and peroxide production, as well as the decrease in a polyunsaturated fatty acid levels. The fatty acid composition of lard was not influenced by dietary factors and prolonged heating. Supplementing the diets with tocopherol-acetate (30 mg kg(-1) of feed) significantly increased the oxidative stability of lards during heating and the protective effect of vitamin E was comparable with that of butylated hydroxytoluene (BHT). Dietary selenium (0.3 mg kg(-1) of feed as sodium-selenite) was not effective as an antioxidant in lards. The combination of dietary vitamin E and sodium-selenite showed significant protective effect against peroxidation in lards in comparison to the control group, deficient both in vitamin E and selenium, but this combination was significantly less effective than dietary vitamin E alone.",
publisher = "Akademiai Kiado, Budapest",
journal = "Acta Alimentaria",
title = "Effects of dietary selenium and vitamin E on the oxidative stability of lard",
volume = "27",
number = "1",
pages = "1-11",
url = "https://hdl.handle.net/21.15107/rcub_farfar_180"
}
Šobajić, S., Mirić, M., Lalić-Perin, Z.,& Đorđević-Jengić, B.. (1998). Effects of dietary selenium and vitamin E on the oxidative stability of lard. in Acta Alimentaria
Akademiai Kiado, Budapest., 27(1), 1-11.
https://hdl.handle.net/21.15107/rcub_farfar_180
Šobajić S, Mirić M, Lalić-Perin Z, Đorđević-Jengić B. Effects of dietary selenium and vitamin E on the oxidative stability of lard. in Acta Alimentaria. 1998;27(1):1-11.
https://hdl.handle.net/21.15107/rcub_farfar_180 .
Šobajić, Slađana, Mirić, M, Lalić-Perin, Z, Đorđević-Jengić, B, "Effects of dietary selenium and vitamin E on the oxidative stability of lard" in Acta Alimentaria, 27, no. 1 (1998):1-11,
https://hdl.handle.net/21.15107/rcub_farfar_180 .
