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A total of 72 healthy F1 lambs (Suffolk♂ × Small Tailed Han sheep♀) were allocated to nine groups in a 3×3 factorial design to study the effects of dietary vitamin E (VE) and selenium supplementation on the oxidative stability of lamb meat. Dietary VE supplementation (500 or 1000 IU/d) increased α-tocopherol concentrations in serum and longissimus muscle (P<0.01). Se supplementation (0.2 and 0.4 mg/kg DM of concentrate) increased Se concentrations in serum and longissimus muscle (P<0.05), but no influence on the lipid oxidation, discolouration and water retention of muscle. VE supplementation at 500 and 1000 IU/d significantly decreased drip loss of longissimus muscle (P<0.05) and improved the oxidative stability of lamb meat during the whole period of storage (P<0.01). VE supplementation increased a* values of longissimus muscle at d 10-13 of storage at 4°C (P<0.05).

Effects of dietary vitamin E and organic selenium supplementation on the oxidative stability of lamb meat