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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.