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Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display
- Smith, Melanie A., Nelson, Courtney L., Biffin, Tamara E., Bush, Russell D., Hall, Evelyn J.S., Hopkins, David L.
- Meat science 2019 v.151 pp. 18-23
- alpacas, color, death, lipid peroxidation, longissimus muscle, meat, meat quality, oxidation, sheep, thiobarbituric acid-reactive substances, vitamin E
- The longissimus thoracis et lumborum (LL), and adductor femoris (AF) muscles from 39 castrated, 23 (±1) month old huacaya alpacas were used to determine vitamin E content and the impact on lipid oxidation levels. At 24 h post death the LL and AF muscles were removed and sampled for meat quality analysis and subjected to simulated retail display. Vitamin E content of either muscle had no significant impact on colour stability or oxidation traits during retail display. This is thought to be due to the high levels of vitamin E (>5.4 mg/kg) in both muscles. Lipid oxidation levels were 0.2 mg MDA/kg higher in both muscles post retail display. However, overall differences in TBARS levels detected pre and post display were very low (<1.19 mg MDA/kg) and well below sheep threshold values of >3 mg MDA/kg. The mechanism behind why alpaca meat has such high vitamin E levels compared to other species requires further investigation.