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

作者：Kasapidou E; Wood J D; Richardson R I^*; Sinclair L A; Wilkinson R G; Enser M

来源：Meat Science, 2012, 90(4): 908-916.

DOI：10.1016/j.meatsci.2011.11.031

• Vitamin E
• Muscle
• Muscle colour
• Lipid oxidation
• Fatty acid composition
• Lamb

Groups of 8 lambs were allocated to one of five concentrate diets supplemented with all-rac-alpha-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 (5500) mg alpha-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 alpha-tocopherol than that of C lambs on the same intake and by day 6 in MAP (75% 02/25%CO2) chroma and a* were below acceptable levels in C30 lambs. TBARS were higher in C30 and C60 muscle than in other treatments (P%26lt;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 mu g/g muscle preventing significant lipid oxidation.

• 出版日期2012-4