Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb

Abstract

This study evaluated the effect of dietary vitamin E supplementation (1000mg of DL-α-tocopheryl acetate/kg of basal diet) on physicochemical and fatty acid stability of fresh and thawed lamb leg chops, frozen stored for 3, 6 and 9months. Legs were chopped, modified atmosphere packaged (70%O₂/30%CO₂) and maintained under retail conditions (4±0.5°C, with 14h fluorescent light) for 9days. Muscle α-tocopherol concentration was over 3.5-fold higher in supplemented samples than in control lambs. The effect of dietary vitamin E was independent of frozen storage, so these effects were analysed separately. Vitamin E supplementation reduced lipid oxidation (P≤0.001) and decreased metmyoglobin formation, leading to a more attractive colour of meat. Moreover, supplementation led to a higher percentage of polyunsaturated fatty acids. Therefore, vitamin E supplementation could be recommended for preserving either fresh or thawed lamb.

Keywords: Colour; Display life; Fatty acid profile; Lipid oxidation; Modified atmosphere packaging.