Effects of dietary vitamin E supplementation on fattening performance, carcass characteristics and meat quality traits of Karya male lambs

Abstract

Abstract. The objective of this study was to evaluate the effects of dietary vitamin E supplementation on performance, slaughter-carcass characteristics and meat quality traits of Karya male lambs. Lambs weaned approximately at 10 weeks of age were divided into two groups. After the 10 days adaptation period, control group (CG, n7) and vitamin E group (VEG, n=6) lambs were fed on with concentrates ad libitum and 100 g hay/lamb/day for 70 days. In addition the VEG received a supplement on concentrates of 45 mg/lamb/day vitamin E during the fattening period. The meat quality traits were determined using m. longissimus dorsi (LD) obtained from split between 12th and 13th ribs on both groups lambs. Daily gain and feed conversion efficiency were 259 g and 5.3 for CG and 266 g and 4.7 for VEG, respectively. There was no vitamin E supplementation effect on the average daily weight gain and feed conversion efficiency (P>0.05). However, VEG had 10.5 % higher feed conversion efficiency than control lambs. Slaughter and carcass characteristics of lambs were not significantly affected from vitamin E supplementation (P>0.05). There were no effects of vitamin E supplementation on lightness (L*), redness (a*), yellowness (b*) and pH during 12-day aerobic storage. Thiobarbituric acid reactive substances (TBARS) values at day 2 were not affected by the vitamin E treatment. However, TBARS values on day 4 and 8 (P<0.05), and day 12 (P<0.01) were higher in the CG than in the VEG. Although not significant, 10 % higher feed conversion efficiency in VEG animals might suggest that vitamin E supplementation is useful to improve fattening performance.

Growth performance, carcass and meat quality of Karayaka female lambs born in different seasons

“…Therefore, meat quality traits of the autumn born lambs were altered by intramuscular fat content. Intramuscular fat, pH (Atay et al 2009) and muscle fibre composition (Lefaucheur 2006 affect the meat colour index, which is an important trait of meat quality. Moreover, a large amount of intramuscular fat can increase lightness and can decrease redness values, even if the pigment content is increased (Brzostowski et al 2006).…”

“…Water is normally held in the myofibrils in the space between filaments and a small portion of this water is bound to proteins by electrostatic attraction (Miranda-de la Lama et al 2009). The level of the WHC of meat is also closely related to the ultimate meat pH and rates of pH decline during the development of rigor mortis (Hopkins et al 2006, Atay et al 2009). In the present study, drip loss and cooking loss values were used to determine the WHC of raw and cooked meat, respectively.…”

Perfil bioquímico, metabolismo oxidativo e qualidade da carne de cordeiros submetidos ao transporte rodoviário tratados com vitamina E

“…O manejo que o animal recebe em momentos precoces de sua vida terá efeito em sua resposta fisiológica a estressores durante sua fase adulta (GRANDIN, 1997 Nos animais cuja criação é voltada para o corte, a oxidação lipídica torna-se uma fonte de perdas econômicas. A oxidação lipídica é uma das maiores causas de deterioração da carne durante seu armazenamento e, além de alterações na coloração, este processo é responsável por alterações em sabor, odor e valor nutricional (MORRISSEY et al, 1994;ATAY et al, 2009). A oxidação lipídica pode resultar em rancidez, deterioração da cor, textura e sabor da carne fresca, congelada e cozida, além de estar diretamente relacionada com a oxidação do pigmento, contudo esta associação não está bem esclarecida.…”

“…A oxidação lipídica é uma das maiores causas de deterioração da carne durante seu armazenamento e, além de alterações na coloração, este processo é responsável por alterações em sabor, odor e valor nutricional (MORRISSEY et al, 1994;ATAY et al, 2009). Alterações no sabor estão relacionadas à rancidez oxidativa, principalmente, quando o teor de ácidos graxos insaturados da carne é alto (MACIT et al, 2003b).…”

“…Vários estudos comprovaram os benefícios da suplementação dietética de vitamina E sobre características relacionadas à qualidade da carne de ovinos (GUIDERA et al, 1997;MACIT et al, 2003a, b;LAUZURICA et al, 2005;ATAY et al, 2009;KASAPIDOU et al, 2012) e outros animais de produção (CHEAH; CHEAH; KRAUSGRILL, 1995;DUFRASNE et al, 2000), entretanto pouco se sabe sobre a suplementação parenteral dessa vitamina (MAIORANO et al, 2005).…”