Journal
MEAT SCIENCE
Volume 148, Issue -, Pages 105-112Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2018.10.013
Keywords
Bioavailability of antioxidants; Fatty acid levels; Forage; Meat quality; Sheep
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Dietary supplementation of vitamin E (VitE) in a synthetic or natural form was examined. Forty-eight lambs were assigned (n = 16) to either a grain-based diet at moderate (MOD, 42 mg.kg(-1) VitE as all-rac alpha-tocopheryl acetate) or supranutritional (SUP, 285 mg.kg(-1) of vitE) levels of synthetic VitE or a lucerne hay-based diet (LUC; 37 mg.kg(-1) VitE) for 8 weeks. Meat from the LUC group had lower muscle n-6 and PUFA levels compared to meat from the MOD and SUP groups. Despite a similar VitE intake, muscle VitE was higher for LUC compared to MOD, while SUP lambs showed the highest VitE. Lipid oxidation did not differ between groups. For fresh meat, redness tended to be higher in LUC fed lambs than the other two groups, but brownness formation was only lower than the SUP group. For aged meat colour stability, redness tended to be higher in lambs fed SUP and LUC, whereas highest browning occurred in the MOD group.
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