Meat quality of lambs supplemented with intramuscular vitamin E

Abstract

This study evaluated the effects of intramuscular alpha-tocopherol (vitamin E) supplementation on meat quality characteristics of Santa Inês and Dorper crossbreed lambs. All animals were feed with a high concentrated diet in feedlot. Eight days before slaughter, the animals were distributed into four blocks according to weight gain. At the seventh and fourth days before slaughter, they were intramuscularly treated with 0, 10 or 20 IU of DL-alpha-tocopherol per kg of metabolic body weight. At slaughter they had 138 days of age and 43.6 kg of live weight, in average. Carcasses were stored for 24 hours under refrigeration at 2°C. Longissimus thoracis muscle pH (pH24h) and color (lightness, yellowness and redness) were analyzed and its samples were collected for evaluation of shear force (SF), cooking loss (WLC), fatty acid composition (FA) and thiobarbituric acid reactive substances after one (TBARS1m) and after five months (TBARS5m) of freezing. Linearity deviation effect was observed for lightness (L*; P=0.0042) and yellowness (b*; P=0.0082). Intramuscular administration of 10 or 20 IU of alpha-tocopherol/kg of metabolic weight did not influence the conservation of fatty acid in the carcasses, but benefit L* and b* values.

Ajustes asociados a la aclimatación y estrés oxidativo en ovinos bajo estrés calórico: una revisión

“…La disminución de ingesta de alimento y el catabolismo lipídico y muscular en animales estresados por calor contribuye a una reducción en la deposición de grasa en la canal y en la grasa intramuscular (Zhang et al, 2020). Si bien una parte del tejido adiposo es utilizado para cubrir los requerimientos energéticos, otra parte del tejido sufre peroxidación a causa del aumento de ROS, promoviendo la alteración del color, olor, sabor y valor nutricional de la carne (Bekhit et al, 2013;Morgado et al, 2018). Por otra parte, los aldehídos, productos de la peroxidación de lípidos pueden afectar a las proteínas debido a su actividad prooxidante provocando detrimentos en las propiedades físicas de la carne (Cunha et al, 2018).…”