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

E Kasapidou, JD Wood, RI Richardson, LA Sinclair, RG Wilkinson, M Enser

    Research output: Contribution to journalArticle (Academic Journal)

    40 Citations (Scopus)

    Abstract

    To determine the effect of basal diet, concentrates (C) or silage plus concentrates (S), on vitamin E deposition and meat quality, groups of 8 lambs were allocated to one of five concentrate diets supplemented with all-rac-α-tocopheryl acetate to contain 30 (C30), 60 (C60), 120 (C120), 250 (C250) and 500 (C500) mg/kg dry matter. Two other groups were fed grass silage and 400g/day concentrate with the equivalent of 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: S60 3.2 μg/g, C60 1.1 μg/g, S500 5.1 μg/g, C500 3.75 μg/g 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
    Translated title of the contributionEffect 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
    Original languageEnglish
    Pages (from-to)908 - 916
    JournalMeat Science
    Volume90
    Issue number4
    DOIs
    Publication statusPublished - 2012

    Bibliographical note

    Other: Accepted 18/11/11

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