2018
DOI: 10.1016/j.meatsci.2018.01.011
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Shelf life of meat from Boer-Saanen goats fed diets supplemented with vitamin E

Abstract: This work aims at evaluating shelf life of meat from Boer-Saanen cross goats fed on diets containing vitamin E. Thirty-five feedlot-fed goats with an initial body weight of 21.6±2.8kg were subjected to four treatments in a completely randomized design: a control treatment with vitamin E plus others containing 50, 150, and 450mg dl-α-tocopherol acetate/kg DM. Longissimus lumborum (LL) muscle samples were stored at temperatures between 4 and 6°C during 15days, and evaluated for lipid peroxidation using the thiob… Show more

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Cited by 25 publications
(11 citation statements)
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“…Vitamin E is accumulated in cell membranes and acts as an antioxidant, increasing oxidative muscle stability [ 13 ]. It has been demonstrated that the addition of vitamin E to animal diets can increase meat shelf life due to less oxidation [ 14 , 15 ]. Deficiency of vitamin E causes a wide variety of disorders in poultry species.…”
Section: Introductionmentioning
confidence: 99%
“…Vitamin E is accumulated in cell membranes and acts as an antioxidant, increasing oxidative muscle stability [ 13 ]. It has been demonstrated that the addition of vitamin E to animal diets can increase meat shelf life due to less oxidation [ 14 , 15 ]. Deficiency of vitamin E causes a wide variety of disorders in poultry species.…”
Section: Introductionmentioning
confidence: 99%
“…In this group, of samples washed with pyrophosphate had the lowest TBARS content, followed by, aluminium sulphate and sodium bicarbonate. Overall, the TBARS contents of all samples were below 2 mg MDA equivalent kg −1 in which this value was reported as a critical level of lipid oxidation and rancid flavour development of goat meat (Possamai et al ., 2018). This was due to the fact that fresh meat was used and the washing process can improve the oxidative stability of the resulting SMGM.…”
Section: Resultsmentioning
confidence: 99%
“…Although the TBARS value of meat increased as BC was added, the values detected in all treatments (0.32–0.50 mg MDA/kg meat) were below 2 mg MDA/kg of meat, suggesting that there was less lipid oxidation than that considered to cause visually perceptible changes in goat meat. [ 41 ] Furthermore, TBARS values below 2.3 mg MDA/kg of meat are considered to not produce an undesirable flavor in ruminant meat. [ 42 ]…”
Section: Discussionmentioning
confidence: 99%