Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis

Abstract

The research was carried out to evaluate the effect of different a-tocopherol concentrations in lamb meat on oxidative stability during storage in high-oxygen atmosphere. Thirty-six lambs were randomly distributed to four groups and given diets containing four levels of vitamin E (20, 270, 520 and 1020 mg vitamin E/kg feed) from an initial weight of 13.2 6 0.5 kg to a slaughter weight of 26.2 6 0.3 kg. Supplementation of the diet with vitamin E increased (P , 0.001) the concentration of a-tocopherol in the meat and concentrations were obtained in the 0.46 to 4.14 mg/kg meat range. Broken-line analysis of data indicated a target dietary vitamin E supplementation of 287 mg/kg feed, which corresponded with a concentration of 2.26 mg a-tocopherol/kg meat. a-Tocopherol in meat was highly correlated with the oxidation of lipids and pigments. Broken-line analysis of data indicated the target a-tocopherol concentration in lamb for improved protection against lipid and pigment oxidation during 14, 21 and 28 days of storage in high-oxygen atmosphere was in the range 1.87 to 2.37 mg/kg meat. These concentrations of a-tocopherol in the meat made it possible to maintain the indicator values of lipid and pigment oxidation below the values considered in the bibliography as unacceptable to the consumer.

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

“…This threshold concentration was 3.5-4.0mg/kg of vitamin E (figure 3), similar to those reported in beef, 3.0-3.3 mg -tocopherol/kg tissue (Arnold et al, 1993;Faustman et al, 1989), and in the range previously reported for lamb, 2.26-5.3 -tocopherol/kg tissue (Ponnampalam et al, 2014;Hopkins et al, 2013;Álvarez et al, 2008;Lopez Bote et al, 2001). By comparison the maximum concentration expected for muscle is probably 6-10 mg/kg (Wulf et al1995;Chan, Hakkarainen, Faustman, Schaefer, Scheller & Liu, 1996) so the threshold level for colour stability occurred at about half…”

Effect of intramuscular injections of DL-α-tocopheryl acetate on growth performance and extracellular matrix of growing lambs

“…Similarly, Gentry et al (1992) observed increased gains from birth to 30 days of age in Suffolk lambs injected with 900 IU DL-α-tocopheryl acetate. Our results are also in accordance with other studies conducted in different breeds, with vitamin E supplemented in the concentrate (Álvarez et al, 2008;Ripoll et al, 2013) or in grass silage-based feed (Kasapidou et al, 2012). However, several other studies have demonstrated a beneficial effect of vitamin E treatment on growth traits in lambs (Macit et al, 2003a).…”

Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol) vs vitamin E on lamb meat packed under protective atmosphere

“…Supplementing the lamb diet with vitamin E led to an approximately six-fold increase in the deposition of this vitamin in loin with respect to the basal diet. The dietary use of α-tocopherol at 500 mg kg −1 feed during the fattening stage was seen to provide vitamin E concentrations of between 1.8 and 5.9 mg kg −1 meat in different studies on light and heavy lambs (Álvarez et al, 2008;González-Calvo, Ripoll, Molino, Calvo & Joy, 2015;Kasapidou et al, 2012;Lauzurica et al, 2005;López-Bote et al, 2001;Wulf et al, 1995). Vitamin E levels of 2-5 mg kg −1 have been seen to be effective in protecting meat against oxidation in lamb (Álvarez et al, 2008;López-Bote et al, 2001) and beef (Liu et al, 1995;Arnold, Scheller, Arp, Williams, & Schaefer, 1993).…”

“…In further studies, supplementation of the lamb diet with 250-1000 mg α-tocopherol kg −1 feed extended the shelf life of meat kept under MAP by up to 4 days due to its reduction of lipid and haem pigment oxidation, although the resultant sensory traits were not assessed. Moreover, vitamin E was seen to have no effect on microbial inhibition on meat (Álvarez et al, 2008;Lauzurica et al, 2005;Ripoll et al, 2011) In recent years, several alternative dietary strategies based on plant phenolic antioxidants have been successfully checked for improving lamb meat preservation (Andrés et al, 2014(Andrés et al, , 2013Jerónimo et al, 2012;Luciano et al, 2009;Rivas-Cañedo et al, 2013;Simitzis, Ilias-Dimopoulos, Charismiadou, Biniari, & Deligeorgis, 2013;Simitzis et al, 2008), and, in particular, by using rosemary and/or its derivatives (Bañón et al, 2012;Morán, Rodríguez-Calleja, et al, 2012;Morán et al, 2013;Nieto, Díaz, Bañón, & Garrido, 2010;Ortuño, Serrano, Jordán, & Bañón, 2014;. Carnosic acid and, in particular, carnosol, the main active diterpenes in rosemary, can be deposited in lamb muscle at sufficient levels to have antimicrobial and antioxidant effects on meat (Jordán, Castillo, Bañón, Martínez-Conesa, & Sotomayor, 2014;Moñino, Martínez, Sotomayor, Lafuente, & Jordán, 2008).…”