書誌事項
- タイトル別名
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- Influences of Vitamin E Supplementation on the Meat Color Stability of Jersey Cows
- ジャージーシュ メウシ エ ノ ビタミン E ノ キュウヨ ガ ニクショク アンテイセイ ニ オヨボス エイキョウ
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Color stability was investigated in beef of Jersey cows fed diets supplemented with vitamin E. Vitamin E supplementation was 1, 000mg/animal/day for the average of 78 days before slaughter. Muscles of biceps femoris and longissumus thoracis of Jersey cows were aged for 14 days at 0°C in the dark after slaughter. Then, the muscles were cut into 15mm thick steaks, and stored at 4°C in the dark for 120h. Metmyoglobin formations in biceps femoris were inhibited (P<0.05) by vitamin E supplementation according to the duration of vitamin E supplementation and its content of muscles. For sufficient stability of meat color, about 90 days supplementation of vitamin E were necessary. However, metmyoglobin in longissumus thoracis of cows fed vitamin E was accumulated more than of control cows.
収録刊行物
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- 日本畜産学会報
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日本畜産学会報 71 (8), 264-269, 2000
公益社団法人 日本畜産学会
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詳細情報 詳細情報について
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- CRID
- 1390001205196931840
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- NII論文ID
- 10021720039
- 10020389264
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- NII書誌ID
- AN00195188
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- ISSN
- 18808255
- 00215309
- 1346907X
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- NDL書誌ID
- 5369012
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可