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Supranutritional doses of vitamin E to improve lamb meat quality

Author:
Bellés, Marc, del Mar Campo, María, Roncalés, Pedro, Beltrán, José Antonio
Source:
Meat science 2019 v.149 pp. 14-23
ISSN:
0309-1740
Subject:
antioxidant activity, antioxidants, discoloration, fatty acid composition, lamb meat, lipid peroxidation, meat quality, muscles, nutrition, odors, polyunsaturated fatty acids, vitamin E
Abstract:
Vitamin E is a fat-soluble antioxidant, therefore, it can be stored in any fat depot in the body, where it exerts a potent chain-breaking antioxidant effect. Moreover, the antioxidant activity of vitamin E-like compounds is also present in meat post mortem. The deposition of tocopherol in the muscle depends on the dosage, the source, and the period of supplementation, so different dosage-time combinations have been developed. Vitamin E does not affect production parameters if minimum requirements for function and growth are satisfied, but it could influence lamb fatty acid profile. During display, it protects PUFA from degradation, reducing lipid oxidation and, therefore, delaying discolouration. Furthermore, vitamin E would indirectly affect the development of lamb aroma by reducing protein and lipid oxidation. To facilitate optimal supplementation rates by producers and retailers, the present paper reviews vitamin E chemistry, biochemistry, nutrition and its ability to maintain lamb quality.
Agid:
6237049