The relationship between muscle α ‐tocopherol concentration and meat oxidation in light lambs fed vitamin E supplements prior to slaughter

BACKGROUND The use of concentrates supplemented with α ‐tocopherol in animals is an effective method to reduce the oxidative processes that occur in meat products. The high cost of α ‐tocopherol requires accurate feeding, so it is necessary to define the minimum period of α ‐tocopherol concentrate supplementation that will ensure an acceptable meat quality. Indoor concentrate‐fed light lambs ( n = 35) were supplemented with 500 mg dl ‐ α ‐tocopheryl acetate ( VE ) kg −1 concentrate for a period of between 4 and 28 days before being slaughtered at 22–24 kg body weight. Control lambs ( n = 12) were not supplemented with α ‐tocopherol. RESULTS The α ‐tocopherol content in both plasma and muscle tissues increased significantly with the length of supplementation ( P < 0.001). The thiobarbituric acid‐reactive substance ( TBARS ) concentration in meat decreased exponentially when the muscle α ‐tocopherol concentration was increased to 0.61–0.90 mg kg −1 fresh meat ( P < 0.05). After 7 days of display, the formation of metmyoglobin ( MMb ) decreased significantly as the α ‐tocopherol content increased to 0.31–0.60 mg kg −1 meat ( P < 0.05). CONCLUSION A range of 0.61–0.90 mg α ‐tocopherol kg −1 fresh meat protected fresh lamb meat from lipid oxidation and MMb formation. This level can be achieved by supplementation with 500 mg VE kg −1 concentrate for a period of 7–14 days before slaughter. © 2014 Society of Chemical Industry