Dietary vitamin E and lipid and color stability of beef and pork: Modeling of relationships1

Abstract

Dietary vitamin E supplementation provides a feasible option to extend the shelf life of meat. However, the costs of extra supplementation necessitate an accurate level of feeding to achieve the maximum return in product quality improvement. The current study aimed to quantify the effects of total dietary vitamin E intake on muscle α-tocopherol concentration in cattle and pigs, and to relate muscle α-tocopherol concentration to lipid oxidation and color of meat. Through computerized and manual searches, 13 studies with cattle and 10 with pigs were identified that have presented data on dietary vitamin E intake and muscle α-tocopherol concentration. Treatment means from 12 studies with beef and 14 with pork were used to evaluate the effects of muscle α-tocopherol concentration on lipid oxidation, as represented by thiobarbituric acid reactive substances in meat stored or retail displayed at chilled temperatures. With CIELAB a* (redness) values as an indicator of color development, the association between muscle α-tocopherol concentration and color could be evaluated with treatment means from 8 studies with beef and 5 with pork. Different treatments applied within studies resulted in 20 to 66 values available for the respective regression analyses. Relationships could be described effectively by different forms of the Mitscherlich model, which presented an initial value for y when x = 0, an asymptotic plateau, and the rate of change of y with increasing values of x. With the inclusion of experiment as a random effect, the relationship between total dietary vitamin E intake (x, IU/d for cattle and mg/d for pigs) and muscle α-tocopherol concentration (y, µg/g of meat) reached asymptotic plateau values at 5.71 and 4.83 µg/g of meat for cattle and pigs, respectively. The fractional accumulation rate (per total dietary vitamin E intake) of muscle α-tocopherol concentration was considerably greater in pigs (0.0130) than in cattle (0.00174). The form of the relationship between muscle α-tocopherol concentration and thiobarbituric acid reactive substances in pork was influenced by a single value, whereas muscle α-tocopherol concentrations could not be related to a* values in beef. This study presented viable models that could be applied in practice to calculate the amounts of supplemental dietary vitamin E needed to obtain the maximum profit from beef and pork.

Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp

“…In the light of the results found for the antioxidant status parameters measured in muscle, it can be stated that, in the present study, the positive effect of DCP on the resistance of muscle lipids to oxidation could be explained by the higher deposition of α-tocopherol in muscle from the animals fed the CIT diet compared with the CON treatment. Indeed, it has been widely demonstrated that the concentration of vitamin E in muscle plays a major role in protecting lipids from oxidation and some authors were able to develop models to predict the development of lipid oxidation in meat based on the levels of vitamin E in muscle (Sales and Koukolová, 2011). In the present study, we found no correlation between the α-tocopherol content in the muscle and the TBARS value at the start of the incubation in the presence of Fe/Asc catalyst, whereas a negative correlation was evident with the TBARS values measured after 30 min (−0.61; P < 0.01) and 60 min (−0.55; P = 0.01).…”

Supplementary Feeding of Economas E®Improves Storage Life of Hanwoo Beef

“…Deterioration of these qualities can result in substantial economic losses (Sales and Koukolova, 2011). Meat color is the most important factor in determining consumer preference when buying meat products, especially that of red meats such as beef.…”

“…The meat quality preservative properties of vitamin E have been thoroughly investigated and it has been well established that α-tocopherol is the most potent form of natural vitamin E for these purposes (Sales and Koukolova, 2011). Mitsumoto et al (1993) revealed that dietary supplementation with vitamin E is more effective at extending the shelf-life of meat than postmortem treatment of the meat.…”

Dietary Plant Extracts Combined with Vitamin E Limit the Discoloration in Stored n-3 PUFA Rich Meat

“…Although the effect of dietary vit. E on lipid oxidation and discoloration in meat was assessed in different ways [11] [12] [13], its preventive effect was much less studied on PUFA rich meats except in one study on calf muscles using very low amount of synthetic vitamin E (4 g/animal/d) [14]. Nevertheless, high vit.…”