Leonel N Leal1,2, José A Beltrán3, Verónica Alonso3, José M Bello4, Leo A den Hartog1,2, Wouter H Hendriks2, Javier Martín-Tereso1. 1. Trouw Nutrition Research and Development, Boxmeer, The Netherlands. 2. Department of Animal Sciences, Animal Nutrition group, Wageningen University & Research, Wageningen, The Netherlands. 3. Departamento Tecnología de los Alimentos, Facultad de Veterinaria, Zaragoza, Spain. 4. Nanta SA, Tres Cantos, Madrid, Spain.
Abstract
BACKGROUND: Supra-nutritional vitamin E supplementation is a commonly used approach to delay lipid oxidation and colour deterioration in lamb and beef meat marketed under modified atmosphere packaging. However, these applications lack a precise calibration of dose for the desired effect and, in addition, limited information is available regarding the use of natural vitamin E for this purpose. RESULTS: Three hundred and sixty Rasa Aragonesa lambs were fed diets supplemented with all-rac-α-tocopheryl acetate (250, 500, 1000 and 2000 mg kg-1 compound feed), RRR-α-tocopheryl acetate (125, 250, 500 and 1000 mg kg-1 compound feed) and a basal diet without vitamin E supplementation for 14 days before slaughter at 25.8 ± 1.67 kg body weight. Vitamin E supplementation had no effect (P > 0.05) on average daily weight gain, feed intake and feed efficiency. Display time had larger effects on lipid oxidation, colour stability, myoglobin forms and meat discolouration parameters compared to vitamin E supplementation. However, vitamin E source and dosage significantly extended meat shelf-life as indicated by lipid oxidation, redness, hue angle, metmyoglobin formation, deoxymyoglobin formation, A580-630 and ISO2 . CONCLUSION: The quantification of these effects demonstrated that the biological activity value of 1.36 used to distinguish both vitamin E sources is not appropriate for meat quality enhancing properties.
BACKGROUND: Supra-nutritional vitamin E supplementation is a commonly used approach to delay lipid oxidation and colour deterioration in lamb and beef meat marketed under modified atmosphere packaging. However, these applications lack a precise calibration of dose for the desired effect and, in addition, limited information is available regarding the use of natural vitamin E for this purpose. RESULTS: Three hundred and sixty Rasa Aragonesa lambs were fed diets supplemented with all-rac-α-tocopheryl acetate (250, 500, 1000 and 2000 mg kg-1 compound feed), RRR-α-tocopheryl acetate (125, 250, 500 and 1000 mg kg-1 compound feed) and a basal diet without vitamin E supplementation for 14 days before slaughter at 25.8 ± 1.67 kg body weight. Vitamin E supplementation had no effect (P > 0.05) on average daily weight gain, feed intake and feed efficiency. Display time had larger effects on lipid oxidation, colour stability, myoglobin forms and meat discolouration parameters compared to vitamin E supplementation. However, vitamin E source and dosage significantly extended meat shelf-life as indicated by lipid oxidation, redness, hue angle, metmyoglobin formation, deoxymyoglobin formation, A580-630 and ISO2 . CONCLUSION: The quantification of these effects demonstrated that the biological activity value of 1.36 used to distinguish both vitamin E sources is not appropriate for meat quality enhancing properties.
Authors: Leonel N Leal; José A Beltrán; José M Bello; Leo A den Hartog; Wouter H Hendriks; Javier Martín-Tereso Journal: J Sci Food Agric Date: 2020-02-24 Impact factor: 3.638
Authors: Manuel Juárez; Stephanie Lam; Benjamin M Bohrer; Michael E R Dugan; Payam Vahmani; Jennifer Aalhus; Ana Juárez; Oscar López-Campos; Nuria Prieto; Jose Segura Journal: Foods Date: 2021-04-16