Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs

• Published in: Meat science Vol. 90; no. 4; pp. 908 - 916
• Main Authors: Kasapidou, E., Wood, J.D., Richardson, R.I., Sinclair, L.A., Wilkinson, R.G., Enser, M.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-04-2012; Elsevier
• Subjects: Animal Feed; Animal Nutritional Physiological Phenomena; Animals; Biological and medical sciences; Color; Dietary Supplements; Fatty acid composition; Fatty Acids - analysis; Feeding. Feeding behavior; Food industries; Food Packaging - methods; Fundamental and applied biological sciences. Psychology; Lamb; Lipid Metabolism; Lipid oxidation; Meat; Meat and meat product industries; Muscle; Muscle colour; Muscle, Skeletal - chemistry; Sheep; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Vitamin E; Vitamin E - administration & dosage; Fatty acid composition; Muscle; Muscle colour; Vitamin E; Lamb; Lipid oxidation; Meat product; Lipids; Feeding; Meat; Diet; Chemical composition; Oxidation; Supplementation
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2011.11.031

Groups of 8 lambs were allocated to one of five concentrate diets supplemented with all-rac-α-tocopheryl acetate containing 30 (C30), 60 (C60), 120 (C120), 250 (C250) and 500 (C500) mg/kg dry matter. Two other groups were fed grass silage and 400
g/day concentrate with 60 (S60) or 500 (S500) mg α-tocopheryl acetate/kg dry matter. Within diet, vitamin E level did not affect growth performance or carcass characteristics. Basal diet did not affect final live weight, conformation and fatness scores. M. semimembranosus from S lambs contained more α-tocopherol than that of C lambs on the same intake and by day 6 in MAP (75%O2/25%CO2) chroma and a* were below acceptable levels in C30 lambs. TBARS were higher in C30 and C60 muscle than in other treatments (P
<
0.001) after 3 and 6
days display. Muscle fatty acid composition varied with basal diet but lipid oxidation depended more on vitamin E concentration with an initial concentration of 1.9
μg/g muscle preventing significant lipid oxidation.
► Groups of lambs were fed concentrate and one of five concentrations of vitamin E. ► Two groups were fed grass silage and one of two concentrations of vitamin E. ► Silage-fed lambs had more SM muscle vitamin E than equivalent concentrate-fed animals. ► Lower levels of vitamin E gave significant colour deterioration within 6
days in MAP. ► An initial 1.9
μg vitamin E/g lamb SM muscle prevented significant lipid oxidation.