Ghent University Academic Bibliography


Project: Improving the nutritional value and oxidative stability of meat by animal feeding: effect of selenium, x-tocopherol and vegetable oil supplementation

project duration
01-FEB-04 – 31-JAN-07
Recently a lot of attention is paid to the nutritional value of fat in animal products. Increasing the polyunsaturated fatty acid content in meat could affect negatively the oxidative stability. Therefore, the effect of antioxidans supplemented in the animals diet could be important. In this project, the aim is to investigate the effect of slenium and x-tocpherol as antioxidans, and their possible synergistic actions, in relation to the fatty acid composition of the meat.