The Modes of Vitamin E Administration and Its Role on Meat Quality: A Mini-Review

Abstract

Over the past decades, several studies have investigated the importance of an adequate vitamin E status to sustain both animal health and production. This vitamin was recognized as a necessary dietary supplement for growth, reproduction, immune function, disease prevention and tissue integrity (McDowell et al., 1996). Vitamin E is the generic term used for all tocol and tocotrienols derivatives that exhibit the activity of α-tocopherol. The tocopherols are exclusively synthesized in photosynthetic organisms including higher plants. Significant amounts are found in all green tissues but predominantly occur in seeds. Vitamin E is abundant in whole cereal grains, particularly in germ, and in byproducts containing the germ; in fact, wheat germ oil was long used as a vitamin E supplement. The α-tocopherol is especially high in wheat germ oil, safflower oil and sunflower oil. Corn and soybean oils contain predominantly γtocopherol, as well as some tocotrienols. Cottonseed oil contains both αand γtocopherols in equal proportions (Zingg, 2007). Vitamin E is principally known as a natural antioxidant, it can prevent peroxidative degradation of fats in animal cells and the consequent formation of free radicals. By scavenging reactive oxygen species, molecules that are produced through normal metabolism, vitamin E protects cell membranes against oxidative damage (Hatfield et al., 2000). It is well known that oxidation is one of the main causes of quality deterioration in meat products with the development of off flavour, discoloration, formation of toxic compounds, poor shelf life, nutrient and drip losses (

Multifunctional activity of vitamin E in animal and animal products: A review

“…Several factors have been reported to influence the metabolism and bio‐accessibility of vitamin's E including food matrix and type, mode of processing (natural, thermal, or high pressure treatment), and presence of fat or phospholipids (Reboul, ). Whereas the content of vitamin E in food matrix (forage, plant, and pasture land) may depend on factors such as stage of maturity, edaphic type, plant species, climate, and climate change (Maiorano & Tavaniello, ).…”