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

Journal of the Science of Food and Agriculture (Impact Factor: 1.71). 01/2015; DOI: 10.1002/jsfa.6688


The use of concentrates supplemented with α-tocopherol in animals is an effective method to reduce the oxidative processes that occurs in meat products. The high cost of α-tocopherol requires accurate feeding, and 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 of dl-α-tocopheryl acetate kg−1 (VE) concentrate for a period of between 4 and 28 days before slaughtering at 22–24 kg BW. Control lambs (n = 12) were not supplemented with α-tocopherol.ResultsThe α-tocopherol content in both plasma and muscles tissues increased significantly with the length of supplementation (P < 0.001). The TBARS concentration in meat decreased exponentially when the muscle α-tocopherol concentration was increased to 0.61-0.90 mg α-tocopherol 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 α-tocopherol kg−1 of meat (P < 0.05).Conclusions
Therefore, a range of 0.61-0.90 mg of 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 kg−1 of VE concentrate for a period of 7 to 14 days before slaughter.

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Available from: Laura González, Dec 11, 2014
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