000084322 001__ 84322 000084322 005__ 20200716101436.0 000084322 0247_ $$2doi$$a10.1016/j.meatsci.2018.11.002 000084322 0248_ $$2sideral$$a109695 000084322 037__ $$aART-2019-109695 000084322 041__ $$aeng 000084322 100__ $$aBellés, M. 000084322 245__ $$aSupranutritional doses of vitamin E to improve lamb meat quality 000084322 260__ $$c2019 000084322 5060_ $$aAccess copy available to the general public$$fUnrestricted 000084322 5203_ $$aVitamin 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. 000084322 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A04$$9info:eu-repo/grantAgreement/ES/MEC/FPU14-01225 000084322 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000084322 590__ $$a3.644$$b2019 000084322 592__ $$a1.417$$b2019 000084322 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b33 / 139 = 0.237$$c2019$$dQ1$$eT1 000084322 593__ $$aFood Science$$c2019$$dQ1 000084322 655_4 $$ainfo:eu-repo/semantics/review$$vinfo:eu-repo/semantics/acceptedVersion 000084322 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, M. del Mar$$uUniversidad de Zaragoza 000084322 700__ $$0(orcid)0000-0003-2205-6913$$aRoncalés, P.$$uUniversidad de Zaragoza 000084322 700__ $$0(orcid)0000-0002-3764-0189$$aBeltrán, J.A.$$uUniversidad de Zaragoza 000084322 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal 000084322 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000084322 773__ $$g149 (2019), 14-23$$pMeat sci.$$tMeat Science$$x0309-1740 000084322 8564_ $$s651564$$uhttps://zaguan.unizar.es/record/84322/files/texto_completo.pdf$$yPostprint 000084322 8564_ $$s189861$$uhttps://zaguan.unizar.es/record/84322/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000084322 909CO $$ooai:zaguan.unizar.es:84322$$particulos$$pdriver 000084322 951__ $$a2020-07-16-08:54:59 000084322 980__ $$aARTICLE