Barbara Eichenberger

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Both vitamin E and C have antioxidative properties and may act synergistically. To examine a possible interaction between vitamin E, C and oxidative stability in various tissues, 40 barrows (25-105kg body weight) were allocated to four cereal-based diets (13.4MJ digestible energy/kg, 168g crude protein/kg, 140mg dietary dl-α-tocopheryl acetate) which were(More)
To investigate the influence and possible interactions of dietary vitamin E and C supplementation on vitamin content of both vitamins and oxidative stability of different pork tissues 40 Large White barrows from 25 kg to 106 kg were allocated to four different cereal based diets: Basal diet (B), dl-alpha-tocopherylacetate + 200 mg/kg (E), crystalline(More)
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