Effect of induced high linoleic acid and tocopherol content on the oxidative stability of rendered veal fat

Abstract

Abstract Veal calves reared by the Animal Physiology and Genetics Institute, USDA, on milk supplemented with tocopherol then on a diet containing encapsulated safflower oil demonstrated increases in the concentrations of linoleic acid (18:2) and tocopherols in their depot fats. The expected decrease in the induction period of oxidation for these fats with 18:2 levels of 7–12.9% was not observed in the fats with increased tocopherol content. The fat of the treated calves was more stable to oxidation than the fat of commercial veal or pork.