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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    ABSTRACT: The antioxidant and antimicrobial effects on lamb meat of the dietary use of rosemary diterpenes and vitamin E were compared. Thirty fattening lambs were assigned to three diets: (C) control; (R) C plus 600mgkg(-1) carnosic acid and carnosol at 1:1 w:w; or (E) C plus 600mgkg(-1) α-tocopherol. The deposition of the dietary supplements in the muscle was determined. Microbial quality (total viable counts, Lactic Acid Bacteria, Enterobacteriaceae, Escherichia coli and Salmonella spp), oxidative stability (CIELab color, malondialdehyde and total carbonyls) and sensory attributes (appearance and odor) were determined in loin stored at 2°C under 70% O2/30% CO2 atmosphere. Microbial quality was ensured by packaging and chilling. The E-diet was more effective (P≤0.05) than the R-diet in preventing meat oxidation, although the latter had antimicrobial effects on meat. The shelf life of lamb (assessed as the loss of freshness) could be increased by 5 (R-diet) or 10 (E-diet) days. Copyright © 2015 Elsevier Ltd. All rights reserved.
    Full-text · Article · Jul 2015 · Meat Science