Lipid oxidation products, and a few cholesterol oxides (COPs) in panicular, are considered atherogenic agents and appear to have mutagenic, carcinogeniac and citotoxic properties. Human subjects can absorb oxysterols from food sources and COPs appear to be able to replace cholesterol molecule in membraues, perturbating permeability, stability and other membrane properties. The research which has been undertaken aimed at improving the nutritional quality of pork through changes of the pigs' diets. The composition of deposit fat has been modified increasing the amount of oleic acid in the feeds and the diet has been supplemented with two levels of vitamin E.

Lipids oxidation and vitamin E supplementation in fresh and processed pork / Zanardi, Emanuela; Novelli, E; Campanini, Giorgio; Madarena, Giuliana; Chizzolini, Roberto. - II:(1998), pp. 630-631. (Intervento presentato al convegno 44th International Congress of Meat Science and Tecnology (ICoMST) tenutosi a Barcelona (Spain) nel 30 Agosto-4 Settembre 1998).

Lipids oxidation and vitamin E supplementation in fresh and processed pork

ZANARDI, Emanuela;CAMPANINI, Giorgio;MADARENA, Giuliana;CHIZZOLINI, Roberto
1998-01-01

Abstract

Lipid oxidation products, and a few cholesterol oxides (COPs) in panicular, are considered atherogenic agents and appear to have mutagenic, carcinogeniac and citotoxic properties. Human subjects can absorb oxysterols from food sources and COPs appear to be able to replace cholesterol molecule in membraues, perturbating permeability, stability and other membrane properties. The research which has been undertaken aimed at improving the nutritional quality of pork through changes of the pigs' diets. The composition of deposit fat has been modified increasing the amount of oleic acid in the feeds and the diet has been supplemented with two levels of vitamin E.
1998
8493001023
Lipids oxidation and vitamin E supplementation in fresh and processed pork / Zanardi, Emanuela; Novelli, E; Campanini, Giorgio; Madarena, Giuliana; Chizzolini, Roberto. - II:(1998), pp. 630-631. (Intervento presentato al convegno 44th International Congress of Meat Science and Tecnology (ICoMST) tenutosi a Barcelona (Spain) nel 30 Agosto-4 Settembre 1998).
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/1844545
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