Supranutritional doses of vitamin E to improve lamb meat quality

• Published in: Meat science Vol. 149; pp. 14 - 23
• Main Authors: Bellés, Marc, del Mar Campo, María, Roncalés, Pedro, Beltrán, José Antonio
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-03-2019
• Subjects: Antioxidant; Colour; Fatty acid; Oxidation; Shelf life; Oxidation; Shelf life; Antioxidant; Fatty acid; Colour
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2018.11.002

Vitamin E is a fat-soluble antioxidant, therefore, it can be stored in any fat depot in the body, where it exerts a potent chain-breaking antioxidant effect. Moreover, the antioxidant activity of vitamin E-like compounds is also present in meat post mortem. The deposition of tocopherol in the muscle depends on the dosage, the source, and the period of supplementation, so different dosage-time combinations have been developed. Vitamin E does not affect production parameters if minimum requirements for function and growth are satisfied, but it could influence lamb fatty acid profile. During display, it protects PUFA from degradation, reducing lipid oxidation and, therefore, delaying discolouration. Furthermore, vitamin E would indirectly affect the development of lamb aroma by reducing protein and lipid oxidation. To facilitate optimal supplementation rates by producers and retailers, the present paper reviews vitamin E chemistry, biochemistry, nutrition and its ability to maintain lamb quality.
•The deposition of tocopherol in the muscle depends on the supplementation rate.•The relationship between vitamin E dose and α-tocopherol deposition may be nonlinear.•Dietary vitamin E does not affect productive parameters.•Vitamin E reduces lipid oxidation, discolouration and protects PUFA from degradation.•Vitamin E would indirectly affect the development of lamb aroma.