Application study of vitamin E in forage grass and livestock products

Abstract: Vitamin E, an antioxidant and safety food additive, is widely used in various processed products. The paper explained the antioxidant mechanisms of vitamin E, compared the effectiveness of antioxidant vitamin E from vitamin E content of forage and the influencing factors, vitamin E in forage improving the lipid oxidation stability of meat and milk, the relationship between extending the shelf life of animal fats and the antioxidant activity of vitamin E. It also compared the antioxidant capacity of various tocopherol at different temperature and concentrations. The final purpose of the paper is to make us have a better understanding and use the antioxidant capacity of vitamin E under different conditions.