Authors: MUHAMMET İRFAN AKSU, NESİMİ AKTAŞ, MÜKERREM KAYA, MUHLİS MACİT
Abstract: In this study, the effect of vitamin E usage (75 days, 45 mg/day of vitamin E (DL-\alpha 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.
Keywords: Male Morkaraman lamb, vitamin E, myofibrillar proteins, pH.
Full Text: PDF