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Dietary vitamin E dosage and source affects meat quality parameters in light weight lambs
Author(s) -
Leal Leonel N,
Beltrán José A,
Alonso Verónica,
Bello José M,
den Hartog Leo A,
Hendriks Wouter H,
MartínTereso Javier
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8635
Subject(s) - metmyoglobin , lipid oxidation , food science , vitamin e , tocopheryl acetate , vitamin , chemistry , palatability , tocopherol , zoology , myoglobin , antioxidant , biology , biochemistry
BACKGROUND Supra‐nutritional vitamin E supplementation is a commonly used approach to delay lipid oxidation and colour deterioration in lamb and beef meat marketed under modified atmosphere packaging. However, these applications lack a precise calibration of dose for the desired effect and, in addition, limited information is available regarding the use of natural vitamin E for this purpose. RESULTS Three hundred and sixty Rasa Aragonesa lambs were fed diets supplemented with all‐rac ‐ α ‐tocopheryl acetate (250, 500, 1000 and 2000 mg kg –1 compound feed), RRR‐ α ‐tocopheryl acetate (125, 250, 500 and 1000 mg kg –1 compound feed) and a basal diet without vitamin E supplementation for 14 days before slaughter at 25.8 ± 1.67 kg body weight. Vitamin E supplementation had no effect ( P > 0.05) on average daily weight gain, feed intake and feed efficiency. Display time had larger effects on lipid oxidation, colour stability, myoglobin forms and meat discolouration parameters compared to vitamin E supplementation. However, vitamin E source and dosage significantly extended meat shelf‐life as indicated by lipid oxidation, redness, hue angle, metmyoglobin formation, deoxymyoglobin formation, A 580–630 and I SO2 . CONCLUSION The quantification of these effects demonstrated that the biological activity value of 1.36 used to distinguish both vitamin E sources is not appropriate for meat quality enhancing properties. © 2017 Society of Chemical Industry