Hostname: page-component-586b7cd67f-2plfb Total loading time: 0 Render date: 2024-11-27T19:56:09.887Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of intramuscular injections of DL-α-tocopheryl acetate on growth performance and extracellular matrix of growing lambs

Published online by Cambridge University Press:  06 August 2015

G. Maiorano ,
A. Wilkanowska ,
S. Tavaniello ,
D. Di Memmo ,
D. De Marzo  and
M. Gambacorta
G. Maiorano*
Affiliation:
Department of Agricultural, Environmental and Food Sciences, University of Molise, Via F. De Sanctis snc, 86100 Campobasso, Italy
A. Wilkanowska
Affiliation:
Department of Agricultural, Environmental and Food Sciences, University of Molise, Via F. De Sanctis snc, 86100 Campobasso, Italy
S. Tavaniello
Affiliation:
Department of Agricultural, Environmental and Food Sciences, University of Molise, Via F. De Sanctis snc, 86100 Campobasso, Italy
D. Di Memmo
Affiliation:
Department of Agricultural, Environmental and Food Sciences, University of Molise, Via F. De Sanctis snc, 86100 Campobasso, Italy
D. De Marzo
Affiliation:
Department of Emergency and Organ Transplant (D.E.T.O.), Section of Clinical Veterinary and Animal Production, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy
M. Gambacorta
Affiliation:
Department of Agricultural, Environmental and Food Sciences, University of Molise, Via F. De Sanctis snc, 86100 Campobasso, Italy
*
†E-mail: [email protected]
Get access

Abstract

The effect of intramuscular injections of vitamin E on growth, carcass traits, intramuscular collagen (IMC) characteristics and decorin of growing lambs was studied. A total of 24 15-day-old Ile de France suckling male lambs were divided into two groups and weekly intramuscular injections of DL-α-tocopheryl acetate (control group, 0 IU; Vitamin E treatment, 150 IU) were given until the lambs were 64 days old. Lambs were individually weighted at 15, 29, 43, 57 days of age and at slaughter (71 days old). Dry matter intake and average daily weight gain were recorded. Hot and cold carcass weights were recorded and dressing percentages were calculated after dressing and chilling (2°C to 4°C for 24 h). Carcass shrink losses were calculated as well. Longissimus muscle (LM) pH and area were measured. The pelvic limb was removed and its percentage was calculated based on cold carcass weight. IMC and decorin analyses were assessed on LM and semimembranosus muscle (SM). DL-α-tocopheryl acetate treatment reduced (P<0.05) collagen maturity and increased (P<0.05) decorin in both LM and SM muscles of growing lambs, while it did not affect IMC content. In addition, vitamin E did not influence growth, carcass weight, dressing percentage, carcass shrink losses and area of LM but decreased (P<0.05) the pelvic limb percentage. The LM pH values were higher (P<0.05) in vitamin group than in control group. Furthermore, different IMC characteristics between the muscles (P<0.01) were apparent. Multiple intramuscular injections of DL-α-tocopheryl acetate influence extracellular matrix in lambs, which could affect meat tenderness.

Keywords

decoringrowthintramuscular collagenlambsvitamin E
Type
Research Article
Information
animal , Volume 9 , Issue 12 , December 2015 , pp. 2060 - 2064
Copyright
© The Animal Consortium 2015 

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

Albrecht, E, Liu, X, Yang, X, Zhao, R, Jones, L and Maak, S 2011. Colocalization of myostation and decorin in bovine skeletal muscle. Archiv Tierzucht 54, 147–156.Google Scholar
Álvarez, I, De la Fuente, J, Díaz, MT, Lauzerica, S, Pérez, C and Cañeque, V 2008. Estimation of α-tocopherol concentration necessary to optimize lamb meat quality stability during frozen storage in high-oxygen modified using broken-line regression analysis. Animal 2, 1405–1411.Google Scholar
Archile-Contreras, AC, Cha, MC, Mandell, IB, Miller, SP and Purslow, PP 2011. Vitamins E and C may increase collagen turnover by intramuscular fibroblasts. Potential for improved meat quality. Journal of Agricultural and Food Chemistry 59, 608–614.CrossRefGoogle Scholar
Birch, KS, Thomas, JD and Ross, TT 1994. Growth and carcass characteristics of newly received feeder lambs treated with probiotics and vitamin E. Sheep & Goat Research Journal 10, 201–206.Google Scholar
Carnagey, KM, Huff-Lonergan, EJ, Trenkle, A, Wertz-Lutz, AE, Horst, RL and Beitz, DC 2008. Use of 25-hydroxyvitamin D3 and vitamin E to improve tenderness of beef from the longissimus dorsi of heifers. Journal of Animal Science 86, 1649–1657.Google Scholar
Castellini, C, Dal Bosco, A and Bernardini, M 1999. Effect of dietary vitamin E supplementation on the characteristics of refrigerated and frozen rabbit meat. Italian Journal of Food Science 2, 151–160.Google Scholar
Chan, A 1993. Partners in defense, vitamin E and vitamin C. Canadian Journal of Physiology and Pharmacology 71, 725–731.Google Scholar
Cheah, KS, Cheah, AM and Krausgrill, DI 1995. Effect of dietary supplementation of vitamin E on pig meat quality. Meat Science 39, 255–264.CrossRefGoogle ScholarPubMed
Eyre, DR, Koob, TJ and van Ness, KP 1984. Quantitation of hydroxypyridinium crosslinks in collagen by HPLC. Analytical Biochemistry 137, 380–388.CrossRefGoogle Scholar
Gentry, PC, Ross, TT, Oetting, BC and Birch, KD 1992. Effects of supplemental dl-α-tocopherol on preweaning lamb performance, serum and colostrum tocopherol levels and immunoglobulin G titers. Sheep Research Journal 8, 95–100.Google Scholar
Hatfield, PG, Daniels, JT, Kott, RW, Burgess, DE and Evans, TJ 2000. Role of supplemental vitamin E in lamb survival and production: a review. Journal of Animal Science 77, 1–9.Google Scholar
Hopkins, DL, Allingham, PG, Colgrave, M and van de Ven, RJ 2013. Interrelationship between measures of collagen, compression, shear force and tenderness. Meat Science 95, 219–223.Google Scholar
Kasapidou, E, Wood, JD, Richardson, RI, Sinclair, LA, Wilkinson, RG and Enser, M 2012. 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. Meat Science 90, 908–916.CrossRefGoogle ScholarPubMed
Lepetit, J 2008. Collagen contribution to meat toughness: theoretical aspects. Meat Science 80, 960–967.Google Scholar
Macit, M, Aksakal, V, Amsen, E and Aksu, ML 2003a. Effects of vitamin E supplementation on performance and meat quality traits of Morkaraman male lambs. Meat Science 63, 51–55.CrossRefGoogle ScholarPubMed
Macit, M, Aksakal, V, Amsen, E, Esenbuga, N and Aksu, MI 2003b. Effects of vitamin E supplementation on fattening performance non-carcass components and retail cuts percentages and meat quality traits of Awassi lambs. Meat Science 64, 1–6.Google Scholar
Maiorano, G, Cavone, C, McCormick, RJ, Ciarlariello, A, Gambacorta, M and Manchisi, A 2007. The effect of dietary energy and vitamin E administration on performance and intramuscular collagen properties of lambs. Meat Science 76, 182–188.Google Scholar
Maiorano, G, Ciarlariello, A, Cianciullo, D, Roychoudhury, S and Manchisi, A 2009. Effect of suckling management on productive performance, carcass traits and meat quality of Comisana lambs. Meat Science 83, 577–583.Google Scholar
Maiorano, G, Manchisi, A, Salvatori, G, Filetti, F and Oriani, G 1999. Influence of multiple injections of vitamin E on intramuscular collagen and bone characteristics in suckling lambs. Journal of Animal Science 77, 2452–2457.Google Scholar
McCormick, RJ 1999. Extracellular modifications to muscle collagen implications for meat quality. Poultry Science 78, 785–791.Google Scholar
Monin, G and Ouali, A 1991. Muscle differentiation and meat quality. In Developments in meat science (ed. RA Lawrie), pp. 89–158. Elsevier Applied Science, Essex, UK.Google Scholar
Morrisey, PA, Buckley, DJ, Sheehy, PJA and Monahan, FJ 1994. Vitamin E and meat quality. Proceedings of the Nutrition Society 53, 289–295.Google Scholar
Njeru, CA, McDowell, LR, Wilkinson, NS, Linda, SB, Williams, SN and Lentz, EL 1992. Serum α-tocopherol concentration in sheep after intramuscular injection of DL-α-tocopherol. Journal of Animal Science 70, 2562–2567.Google Scholar
Purslow, PP 2005. Intramuscular connective tissue and its role in meat quality. Meat Science 70, 435–447.Google Scholar
Ripoll, G, González-Calvo, L, Molino, F, Calvo, JH and Joy, M 2013. Effects of finishing period length with vitamin E supplementation and alfalfa grazing on carcass color and the evolution of meat color and the lipid oxidation of light lambs. Meat Science 93, 906–913.Google Scholar
Salvatori, G, Pantaleo, L, Di Cesare, C, Maiorano, G, Filetti, F and Oriani, G 2004. Fatty acid composition and cholesterol content of muscles as related to genotype and vitamin E treatment in crossbred lambs. Meat Science 67, 45–55.Google Scholar
Schwartz, ER 1979. Effect of vitamins C and E on sulphated proteoglycan metabolism and sulfatase and phosphatase activities in organ cultures of human cartilage. Calcified Tissue International 28, 201–208.Google Scholar
Velleman, SG 1995. Quantifying immunoblots with a digital scanner. BioTechniques 18, 1056–1058.Google ScholarPubMed
Velleman, SG, Liu, X, Eggen, KH and Nestor, KE 1999. Developmental regulation of proteoglycan synthesis and decorin expression during turkey embryonic skeletal muscle formation. Poultry Science 78, 1619–1626.Google Scholar
Villacorta, L, Azzi, A and Zingg, J-M 2007. Regulatory role of vitamins E and C on extracellular matrix components of the vascular system. Molecular Aspects of Medicine 28, 507–537.Google Scholar
Woessner, JF Jr 1961. The determination of hydroxyproline in the tissue and protein samples containing small proportions of this imino acid. Archives of Biochemistry and Biophysics 93, 440–450.CrossRefGoogle ScholarPubMed