Meat quality of lambs supplemented with intramuscular vitamin E

作者：Morgado Aline A^*; Nunes Giovanna R; Villas Boas Beatriz R; Carvalho Paola B J; Rodrigues Paulo H M; Susin Lvanete; Sucupira Maria Claudia A; Pereira Angelica S C

来源：Pesquisa Veterinaria Brasileira, 2018, 38(4): 679-684.

DOI：10.1590/1678-5150-PVB-5128

• Meat quality
• lambs
• vitamin E
• antioxidant
• parenteral supplementation
• sheep
• fatty acid composition

This study evaluated the effects of intramuscular alpha-tocopherol (vitamin E) supplementation on meat quality characteristics of Santa Ines and Dorper crossbreed lambs. All animals were feed with a high concentrated diet in feedlot. Eight days before slaughter, the animals were distributed into four blocks according to weight gain. At the seventh and fourth days before slaughter, they were intramuscularly treated with 0, 10 or 20 IU of DL-alpha-tocopherol per kg of metabolic body weight. At slaughter they had 138 days of age and 43.6 kg of live weight, in average. Carcasses were stored for 24 hours under refrigeration at 2 degrees C. Longissimus thoracis muscle pH (pH24h) and color (lightness, yellowness and redness) were analyzed and its samples were collected for evaluation of shear force (SF), cooking loss (WLC), fatty acid composition (FA) and thiobarbituric acid reactive substances after one (TBARS1m) and after five months (TBARS5m) of freezing. Linearity deviation effect was observed for lightness (L*; P=0.0042) and yellowness (b*; P=0.0082). Intramuscular administration of 10 or 20 IU of alpha-tocopherol/kg of metabolic weight did not influence the conservation of fatty acid in the carcasses, but benefit L* and b* values.

• 出版日期2018-4