几种抗氧化剂组合使用对肉粉抗氧化性能的影响  

Effect of the Combined Application of Several Antioxidants on the Antioxygenic Property of Meat Meal

作　　者：刘长忠[1] 刘经标[1] 陈红跃[1] 许生伟[1] 王龙雨[1] 钮建然[1] 

机构地区：[1]西南农业大学荣昌校区动物科学系,重庆荣昌402460

出　　处：《粮食与饲料工业》2004年第4期37-39,共3页Cereal & Feed Industry

摘　　要：采用L9(34)正交试验设计,研究了不同组合的VE、VC、柠檬酸、EDTA对肉粉的抗氧化效果。结果表明:VE0.07%、VC0.06%、柠檬酸0.04%、EDTA0.09%的组合,抗氧化效果最好。By means of L_9(3 4) orthogonal experiments studies on the antioxgenic effect of different combinations of VE, VC, citric acid and EDTA on meat meal were carried out. The result showed that the combination of 0.07% VE, 0.06%VC, 0.04% citric acid and 0.09%EDTA had the best antioxygenic effect.

关 键 词：抗氧化剂 组合使用 肉粉 抗氧化性能 VE VC 柠檬酸 EDTA 饲料 

分 类 号：S816.4[农业科学—饲料科学]