Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 534086
Title Dietary vitamin E dosage and source affects meat quality parameters in light weight lambs
Author(s) Leal, Leonel N.; Beltrán, José A.; Alonso, Verónica; Bello, José M.; Hartog, Leo A. den; Hendriks, Wouter H.; Martín-Tereso, Javier
Source Journal of the Science of Food and Agriculture 98 (2018)4. - ISSN 0022-5142 - p. 1606 - 1614.
DOI http://dx.doi.org/10.1002/jsfa.8635
Department(s) Animal Nutrition
WIAS
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) all-rac-α-tocopheryl acetate - colour - lipid oxidation - modified atmosphere packaging - RRR-α-tocopheryl acetate - vitamin E
Abstract BACKGROUND: Supra-nutritional vitamin E supplementation is a commonly used approach to delay lipid oxidation and colour deterioration in lamb and beef meat marketed under modified atmosphere packaging. However, these applications lack a precise calibration of dose for the desired effect and, in addition, limited information is available regarding the use of natural vitamin E for this purpose. RESULTS: Three hundred and sixty Rasa Aragonesa lambs were fed diets supplemented with all-rac-α-tocopheryl acetate (250, 500, 1000 and 2000 mg kg–1 compound feed), RRR-α-tocopheryl acetate (125, 250, 500 and 1000 mg kg–1 compound feed) and a basal diet without vitamin E supplementation for 14 days before slaughter at 25.8 ± 1.67 kg body weight. Vitamin E supplementation had no effect (P > 0.05) on average daily weight gain, feed intake and feed efficiency. Display time had larger effects on lipid oxidation, colour stability, myoglobin forms and meat discolouration parameters compared to vitamin E supplementation. However, vitamin E source and dosage significantly extended meat shelf-life as indicated by lipid oxidation, redness, hue angle, metmyoglobin formation, deoxymyoglobin formation, A580–630 and ISO2. CONCLUSION: The quantification of these effects demonstrated that the biological activity value of 1.36 used to distinguish both vitamin E sources is not appropriate for meat quality enhancing properties.
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