M. Leonhardt et al., STABILITY OF ALPHA-TOCOPHEROL, THIAMIN, RIBOFLAVIN AND RETINOL IN PORK MUSCLE AND LIVER DURING HEATING AS AFFECTED BY DIETARY SUPPLEMENTATION, Journal of food science, 61(5), 1996, pp. 1048
The alpha-tocopherol (Vit E) and ascorbic acid (Vit C) supplementation
of Pig dirts increased (P < 0.05) liver alpha-tocopherol concentratio
ns. After heating, the liver samples of both treatment groups and the
longissimus dorsi muscle samples of the vitamin C group showed increas
ed riboflavin retention (P < 0.05). The supplemented and control group
s did nor show differences regarding retention of alpha-tocopherol, re
tinol and thiamin in heated liver and longissimus dorsi. Dietary vitam
in C resulted in higher liver vitamin E and was most effective in prot
ecting riboflavin against loss during heating of liver or longissimus
dorsi.