Hostname: page-component-cd9895bd7-8ctnn Total loading time: 0 Render date: 2024-12-28T10:51:40.834Z Has data issue: false hasContentIssue false
  • English
  • Français

Dose-response effect of dietary vitamin E concentration on meat quality characteristics in light-weight lambs

Published online by Cambridge University Press:  18 August 2016

C.J. López-Bote ,
A. Daza ,
M. Soares  and
E. Berges
C.J. López-Bote*
Affiliation:
Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
A. Daza
Affiliation:
ETSIA, UPM 28040 Madrid, Spain
M. Soares
Affiliation:
Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
E. Berges
Affiliation:
Productos Roche SA, San Fernando de Henares, Madrid, Spain
*
†Email :[email protected]
Get access

Abstract

The research was carried out to evaluate the effect of different dietary α-tocopheryl acetate (DTA) concentrations in light-weight lambs on muscle α-tocopherol accumulation and on quality characteristics of stored meats. Thirty-two Manchego lambs were randomly distributed to four groups and given diets containing four levels of DTA (20, 270, 520 and 1020 mg/kg diet) for 6 weeks. Lambs were slaughtered at live weights ranging from 23·5 to 26·4 kg. A linear (P < 0·001) and quadratic (P < 0·001) effect of dietary supplementation level was observed on muscular α-tocopherol concentration, which fitted the following equation: mg muscle α-tocopherol per kg muscle = 1·78(s.e. 0·18) + 7·08 (s.e.0·89)(1 - e00012DTA)) (P < 0·001, R2 = 0·99). There was a linear effect (P < 0·001) of muscle vitamin E concentration on thiobarbituric acid reactive substance on day 0 of storage, but a linear plus quadratic effect (P < 0·001) on days 3, 6 and 9. Broken line analysis of data at day 9 of storage indicated a target muscle α-tocopherol concentration of 5·4 mg/kg. Evolution of surface redness of lamb chops also showed a linear and quadratic effect of dietary treatment on days 3 and 6 of storage, but only a linear effect on day 9. Broken line analysis of data at 3 and 6 days indicated a target α-tocopherol concentration in the range 5·3 to 5·6 mg/kg muscle for optimum red colour stability. Surface luminosity showed no effect of dietary treatment at days 0, 3 and 6 of storage but a linear (P < 0·01) plus quadratic (P < 0·05) effect on day 9 of storage. Broken line analysis at this point indicated a target muscle α-tocopherol concentration of 3·2 mg/kg. It is concluded that the effectiveness of dietary α-tocopheryl acetate supplementation depends on the meat quality attribute assessed. A significant positive effect for lipid oxidation can be reached even at the lower supplementation level utilized in this experiment (270 mg/kg diet). However, considering the protecting effect at different storage times and particularly the effect on meat surface redness, the optimum level would be in the range 5·3 to 5·6 mg/kg muscle, which correspond to a dietary inclusion of 550 to 625 mg α-tocopheryl acetate/kg diet.

Keywords

lamb (meat)lipid peroxidationmeat qualityα-tocopherol.
Type
Growth, development and meat science
Information
Animal Science , Volume 73 , Issue 3 , December 2001 , pp. 451 - 457
Copyright
Copyright © British Society of Animal Science 2001

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Arnold, R. N., Arp, S. C., Scheller, K. K., Williams, S. N. and Schaefer, D. M. 1993. Tissue equilibrium and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef. Journal of Animal Science 71: 105–118.CrossRefGoogle Scholar
Asghar, A., Gray, J. I., Miller, E. R., Ku, P. K. and Booren, A. M. 1991. Influence of supranutritional vitamin E supplementation in feed on swine growth performance and deposition in different tissues. Journal of the Science of Food and Agriculture 57: 19–29.Google Scholar
Association of Official Analytical Chemists. 1990. Official methods of analysis, 15th edition. Association of Official Analytical Chemists, Washington, DC.Google Scholar
Bradford, M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle-dye binding. Analytical Biochemistry 72: 248–254.CrossRefGoogle ScholarPubMed
Buckley, D. J., Morrissey, P. A. and Gray, J. I. 1995. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. Journal of Animal Science 73: 3122–3130.Google Scholar
Cabeda, L., Sofos, J. N. and Smith, G. C. 1998. Bacterial growth in ground beef patties made with meat from animals fed diets without or with supplemental vitamin E. Journal of Food Protection 61: 36–40.Google Scholar
Faustman, C., Cassens, R. G., Schaefer, D. M., Buege, D. R. and Scheller, K. K. 1989. Vitamin E supplementation of Holstein steer diets improve sirloin steak color. Journal of Food Science 54: 485–486.CrossRefGoogle Scholar
Fuente, J., Tejón, D., Rey, A. I., Thos, J. and Lopez-Bote, C. J. 1998. Effect of rearing system on growth, body composition and development of digestive system in young lambs. Journal of Animal Physiology and Animal Nutrition 78: 75–83.Google Scholar
Guidera, J., Kerry, J. P., Buckley, D. J., Lynch, P. B. and Morrissey, P. A. 1997. The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat. Meat Science 45: 33–43.Google Scholar
Hidiroglou, M. and Karpinski, K. 1991. Disposition kinetics and dosage regimen of vitamin E administered intramuscularly to sheep. Journal of Nutrition 65: 465–473.Google Scholar
Kerry, J. P., Buckley, J. D. and Morrissey, P. A. 2000. Improvement of oxidative stability of beef and lamb with vitamin E. In Antioxidants in muscle foods: nutritional strategies to improve quality (ed. Decker, E.A., Faustman, C. and Lopez-Bote, C. J.), pp. 229–261. Wiley Interscience, New York.Google Scholar
Kornbrust, D. J. and Mavis, R. D. 1980. Relative susceptibility of microsomes from lung, heart, liver, kidney, brain and testes to lipid peroxidation: correlation with vitamin E content. Lipids 15: 315–322.CrossRefGoogle ScholarPubMed
Lanari, M. C., Schaefer, D. M., Liu, Q. and Cassens, R. G. 1996. Kinetics of pigment oxidation in beef from steers supplemented with vitamin E. Journal of Food Science 61: 884–889.CrossRefGoogle Scholar
Lin, C. F., Gray, J. I., Asghar, A., Buckley, D. J., Booren, A. M. and Flegal, C. J. 1989. Effects of dietary oils and a -tocopherol supplementation on lipid composition and stability of broiler meat. Journal of Food Science 54: 145–146.CrossRefGoogle Scholar
Liu, Q., Lanari, M. C. and Schaefer, D. M. 1995. A review of dietary vitamin E supplementation for improvement of beef quality. Journal of Animal Science 73: 3131–3140.CrossRefGoogle ScholarPubMed
Lopez-Bote, C., Rey, A., Ruiz, J., Isabel, B. and Sanz Arias, R. 1997. Effect of feeding diets high in monounsaturated fatty acids and a -tocopheryl acetate to rabbits on resulting carcass fatty acid profile and lipid oxidation. Animal Science 64: 177–186.Google Scholar
Mitsumoto, M., Ozawa, S., Mitsuhashi, T. and Koide, K. 1998. Effect of dietary vitamin E supplementation for one week before slaughter on drip, colour and lipid stability during display in Japanese black steer beef. Meat Science 49: 165–174.CrossRefGoogle ScholarPubMed
Monahan, F. J., Buckley, D. J., Morrissey, P. A., Lynch, P. B. and Gray, J. I. 1992. Influence of dietary fat and a -tocopherol supplementation on lipid oxidation in pork. Meat Science 31: 229–241.Google Scholar
Morrissey, P. A., Brandon, S., Buckley, D. J., Sheehy, P. J. A. and Frigg, M. 1997. Tissue content of a -tocopherol and oxidative stability in broilers receiving dietary a -tocopheryl acetate supplement for various periods pre-slaughter. British Poultry Science 38: 84–88.Google Scholar
Morrissey, P. A., Buckley, D. J. and Galvin, K. 2000. Vitamin E and the oxidative stability of pork and poultry. In Antioxidants in muscle foods: nutritional strategies to improve quality (ed. Decker, E. A., Faustman, C. and Lopez-Bote, C. J.), pp. 263–287. Wiley Interscience, New York.Google Scholar
National Research Council. 1985. Nutrient requirements of sheep. National Academy Press, Washington, DC.Google Scholar
Njeru, C. A., McDowell, L. R., Wilkinson, N. S., Linda, S. B., Williams, S. N. and Lentz, E. L. 1992. Serum a -tocopherol concentration in sheep after intramuscular injection of DL-a -tocopherol. Journal of Animal Science 70: 2562–2567.Google Scholar
Ochoa, L., McDowell, L. R., Williams, S. N., Wilkinson, N., Boucher, J. and Lentz, E. L. 1992. a -Tocopherol concentration in serum and tissues of sheep fed different sources of vitamin E. Journal of Animal Science 70: 2568–2573.Google Scholar
Rey, A. I., Lopez-Bote, C. J. and Sanz Arias, R. 1997. Effect of extensive feeding on a -tocopherol concentration and oxidative stability of muscle microsomes from Iberian pigs. Animal Science 65: 515–520.Google Scholar
Rey, A., Lopez-Bote, C.J, Soares, M. and Isabel, B. 1996. Determination of a -tocopherol in pork with high intramuscular fat content. Grasas y Aceites 47: 331–334.CrossRefGoogle Scholar
Rey, A. I., López-Bote, C.J., Kerry, J. P., Lynch, P. B., Buckley, D. J. and Morrissey, P. 2001. Effects of dietary vegetable oil inclusion and composition on the susceptibility of pig meat to oxidation. Animal Science 72: 457–463.Google Scholar
Salih, A. M., Smith, D. M. and Dawson, L. E. 1987. Modified extraction of the 2-thiobarbituric acid method for measuring lipid oxidation in poultry. Poultry Science 66: 1483–1489.Google Scholar
Spillane, C. and L’Estrange, J.L. 1977. The performance and carcass fat characteristics of lambs fattened on concentrate diets. 2. Effects of cereal source and of vitamin E and cobalt supplementation on early-weaned lambs and on stored lambs. Irish Journal of Agricultural Research 16: 205–219.Google Scholar
Statistical Analysis Systems Institute. 1999. SAS user’s guide. SAS Institute Inc., Cary, NC.Google Scholar
Strohecker, M. G., Faustman, C., Furr, H., Hoagland, T. A. and Williams, S. N. 1997. Vitamin E supplementation. Effects on lipid and colour stability of whole and ground lamb. Journal of Muscle Foods 8: 413–426.Google Scholar
Wulf, D. M., Morgan, J. B., Sanders, S. K., Tatum, J. D., Smith, G. C. and Williams, S. 1995. Effects of dietary supplementation of vitamin-E on storage and caselife properties of lamb retail cuts. Journal of Animal Science 73: 399–405.Google Scholar