Supranutritional doses of vitamin E to improve lamb meat quality

Bellés, M. ; Campo, M. del Mar (Universidad de Zaragoza) ; Roncalés, P. (Universidad de Zaragoza) ; Beltrán, J.A. (Universidad de Zaragoza)

Resumen: Vitamin E is a fat-soluble antioxidant, therefore, it can be stored in any fat depot in the body, where it exerts a potent chain-breaking antioxidant effect. Moreover, the antioxidant activity of vitamin E-like compounds is also present in meat post mortem. The deposition of tocopherol in the muscle depends on the dosage, the source, and the period of supplementation, so different dosage-time combinations have been developed. Vitamin E does not affect production parameters if minimum requirements for function and growth are satisfied, but it could influence lamb fatty acid profile. During display, it protects PUFA from degradation, reducing lipid oxidation and, therefore, delaying discolouration. Furthermore, vitamin E would indirectly affect the development of lamb aroma by reducing protein and lipid oxidation. To facilitate optimal supplementation rates by producers and retailers, the present paper reviews vitamin E chemistry, biochemistry, nutrition and its ability to maintain lamb quality.

Idioma: Inglés

DOI: 10.1016/j.meatsci.2018.11.002

Año: 2019

Publicado en: Meat Science 149 (2019), 14-23
ISSN: 0309-1740

Factor impacto JCR: 3.644 (2019)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 33 / 139 = 0.237 (2019) - Q1 - T1

Factor impacto SCIMAGO: 1.417 - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/A04
Financiación: info:eu-repo/grantAgreement/ES/MEC/FPU14-01225

Tipo y forma: Revisión (PostPrint)

Área (Departamento): Área Producción Animal (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)