Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

Jose, C.G.; Jacob, R.H.; Pethick, D.W.; Gardner, G.E.

doi:10.1016/j.meatsci.2015.08.006

Cited by 35 publications

(15 citation statements)

References 28 publications

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“…As in the current experiment, the greater α-tocopherol content in the muscle is deposited when ruminants are fed fresh forages or concentrates rich in α-tocopherol (Ripoll et al, 2013;Jose et al, 2016). The present results highlight the importance of the dam's diet during the suckling period on tocopherol content in light lamb muscle, regardless of the type of concentrate fed during the period of fattening.…”

Section: Meat Ph Chemical Composition and αTocopherol Contentssupporting

confidence: 71%

Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate1

Lobón

Alibés

Sanz

et al. 2017

Journal of Animal Science

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The inclusion of natural antioxidants in the diet, through fresh forages or condensed tannins, might prolong meat shelf life and modify the meat quality. The aim of this study was to evaluate the effect of the dam's feeding system during lactation and the inclusion of quebracho in the fattening concentrate of male lambs on meat color, chemical composition, and lipid oxidation. Dams and their suckling lambs were fed indoors or allowed to graze on alfalfa or sainfoin until lambs reached 42 d old. Thereafter, the weaned lambs were fed concentrates with 5% quebracho or without quebracho until reaching 22 to 24 kg BW. Meat of suckling lambs from dam's fed indoors (Indoor lambs) presented greater intramuscular fat content and lower α-tocopherol content than meat of suckling lambs from dam's fed Alfalfa (Alfalfa lambs) and Sainfoin (Sainfoin lambs; < 0.01), independent of the fattening diet. Regarding meat color of longissimus thoracis et lumborum muscle, on average, Indoor lambs' meat presented greater lightness, yellowness, and hue angle values than Alfalfa and Sainfoin lambs' meat ( < 0.05). The redness was affected by the interaction between the feeding system during lactation and the time of storage, but, on average, Alfalfa and Sainfoin lambs had greater redness than Indoor lambs ( < 0.05). The lipid oxidation from 5 to 14 d of meat display time observed for Sainfoin lambs was lower than that for Indoor lambs ( < 0.05). The intramuscular fatty acid profile of meat from the Sainfoin and Alfalfa lambs met particularly well the Food and Agriculture Organization of the United Nations recommendation for human health, compared that of meat from the Indoor lambs. The dietary inclusion of quebracho during fattening modified meat α-tocopherol content, oxymyoglobin levels after 8 d of storage, and fatty acid profiles. In conclusion, the results indicate higher importance of the diet during suckling than during the subsequent fattening period on meat quality parameters such as color, lipid oxidation, and fatty acid profile. Dams grazing Sainfoin provide a more stable lamb meat, and it would be cheaper to feed the dams with fresh forages with a high α-tocopherol content than supplementing the concentrate of the lambs with synthetic α-tocopherol.

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Section: Meat Ph Chemical Composition and αTocopherol Contentssupporting

confidence: 71%

Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate1

Lobón

Alibés

Sanz

et al. 2017

Journal of Animal Science

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“…The supplementation of basal compound feed with vitamin E during the final days prior to slaughter has emerged as one of the most promising strategies for the reduction of lipid oxidation. The effect of dietary vitamin E on fresh meat has been thoroughly investigated, although its benefits on frozen/thawed meat are still a point of concern . Natural herbs and extracts are also being studied for this purpose.…”

Section: Introductionmentioning

confidence: 99%

Display stability of fresh and thawed lamb supplemented with vitamin E or sprayed with an antioxidant borage seed extract

et al. 2017

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“…The optimum level for vitamin E in meat to delay lipid oxidation, and thus maintain retail colour, of sheep meat varies between studies. Previous studies have shown that the colour of meat was not affected when vitamin E concentration of meat is between 3.2-3.6 mg/kg meat [36] or between 3.5 and 4.0 mg/kg [37]. Moreover, lipid oxidation was reduced in sheep meat when the vitamin E concentration of meat was greater than 3.45 mg/kg [38].…”

Section: Discussionmentioning

confidence: 90%

Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle longissimus lumborum) from Sheep Supplemented with Camelina-Based Diets after Short-, Medium-, and Long-Term Storage

et al. 2021

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This study investigated the impact of feeding pelleted diets containing camelina (Camelina sativa L. Crantz) hay (CAHP) or camelina meal (CAMP) as a supplement compared with a control pellet (CONP) diet, without vitamin E fortification. The fatty acid profile, retail colour, and lipid oxidative stability of lamb and yearling meat (m. longissimus lumborum) stored for short-, medium-, or long-periods (2 days (fresh), 45 days and 90 days) under chilled to semi-frozen conditions were determined. The CAMP diet altered key fatty acids (p < 0.05) in a nutritionally beneficial manner for human health compared to the other diets, with increased total omega-3, decreased omega-6 fatty acids and decreased omega-6/omega-3 ratio of muscle. Muscle vitamin E concentration was lower (p < 0.05) for both camelina diets (CAMP and CAHP) when compared with the CONP diet, with the average concentrations less than 1 mg/kg muscle for all three treatments. Animal type and storage length were factors that all affected (p < 0.05) colour and lipid oxidative stability of meat. These results emphasise the importance of vitamin E concentration in meat stored for extended periods under semi-frozen conditions to maintain desirable meat colour during retail display, and to avoid off-flavour development of the cooked meat.

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Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

Cited by 35 publications

References 28 publications

Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate1

Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate1

Display stability of fresh and thawed lamb supplemented with vitamin E or sprayed with an antioxidant borage seed extract

Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle longissimus lumborum) from Sheep Supplemented with Camelina-Based Diets after Short-, Medium-, and Long-Term Storage

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