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AI InsightFor pH values, no differences were observed between the control and vitamin E supplemented groups.
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Özet
In this study, the effect of vitamin E usage (75 days, 45 mg/day of vitamin E (DL-a tocopheryl acetate)) on the myofibrillar proteins in male Morkaraman lamb meat was investigated. SDS-PAGE gels indicated that vitamin E supplementation to the diet did not have any effect on actin and myosin; however it had a fractional effect on tropomyosin. For pH values, no differences were observed between the control and vitamin E supplemented groups.
Abstract
In this study, the effect of vitamin E usage (75 days, 45 mg/day of vitamin E (DL-a tocopheryl acetate)) on the myofibrillar proteins in male Morkaraman lamb meat was investigated. SDS-PAGE gels indicated that vitamin E supplementation to the diet did not have any effect on actin and myosin; however it had a fractional effect on tropomyosin. For pH values, no differences were observed between the control and vitamin E supplemented groups.