The effect of dietary α-tocopherol supplementation and antioxidant spraying on colour stability and lipid oxidation of turkey meat

Vitamin E was supplemented in the diet (250 mg kg^?1) of turkeys or sprayed directly on turkey meat. Turkey breast muscles were cut into 1.5 cm slices, wrapped with oxygen-permeable film and stored at 2–4°C for 1 week. Colour coordinates (L*, a*, b*), pH and reflectance values between 630 and 580 nm were determined at various times post mortem, TBARS (thiobarbituric acid-reactive substances) values and vitamin E content were assessed immediately after slaughter and at 7 days post mortem for vitamin E-supplemented, sprayed and control groups. Vitamin E supplementation or antioxidant spraying resulted in a lower myoglobin oxidation (P < 0.05) and a higher a* value at day 2, but not thereafter. No differences in TBARS values and ultimate pH were detected. When peroxidation was induced experimentally by addition of an activated mixture, vitamin E supplemented or antioxidant-sprayed samples exhibited lower TBARS values than the controls. Vitamin E supplementation in the diet or antioxidant spraying of meat produced a temporary delay in the rate of discoloration of turkey meat.     

Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life

Improving pork quality and shelf life is important in today’s swine industry because higher levels of DDGS are incorporated into pig diets. Relatively high level of poly-unsaturated fatty acids (PUFA) in DDGS may increase pork susceptibility to lipid oxidation and thus reduce pork shelf life. Antioxidants such as vitamin E may delay the onset of pork lipid oxidation when used as an ingredient in the diet. This experiment examined carcass characteristics, meat quality, shelf life, and color stability in pork from pigs (n = 150) fed five levels of a natural vitamin E (Nova-E) and one level of synthetic vitamin E. Natural vitamin E and synthetic vitamin E had no effect on carcass characteristics or meat quality. Increasing dietary natural vitamin E from 10 to 200 mg/kg decreased lipid oxidation. Lipid oxidation of pork chops and ground pork was similar between pigs fed 40 mg/kg and higher levels of natural vitamin E, indicating no additional benefits from supplementing beyond 40 mg/kg natural vitamin E. Supplementing 200 mg/kg synthetic vitamin E decreased pork lipid oxidation when compared to supplementing 10 mg/kg natural vitamin E. High levels of natural vitamin E or synthetic vitamin E, however, did not prevent discoloration of loin chops. These data indicate that natural vitamin E was effective to help reduce lipid oxidation and the effective minimal level of dietary supplementation appeared to be 40 mg/kg.     

维生素E对猪肉品质的影响

主要介绍维生素E独特的抗氧化作用,以及维生素E是如何支持肉类的稳定性。此外,还介绍了维生素E的作用方式,添加要求和功效。     

Influence of dietary selenium and vitamin E on quality of veal

Three groups of six calves each were fed a milk replacer and a starter concentrate for 15weeks. Calves of the first group received the basal diet containing selenium (Se) and vitamin E at 0.095-0.128mg and 30-33mg per kg of total solids, respectively. Calves of the second group received the basal diet supplemented with Se-enriched yeast to increase dietary Se concentration to 0.50mg/kg. The third group of calves received the latter diet supplemented with vitamin E to increase its concentration to 100mg/kg. There was no effect of diet on growth rate, digestibility of dry matter and Se, chemical composition of meat (M. Longissimus thoracis et lumborum), meat colour and fatty acid profile of meat lipids. The Se supplementation significantly increased Se concentration in muscle from 0.21 to 0.43mg/kg. The activity of glutathione peroxidase (GSH-Px) in muscle and liver tissue of Se-supplemented animals was increased by 56% and 67%, respectively, compared to the control. The combined supplementation of vitamin E and Se significantly improved the lipid stability of meat compared to the control diet, but not compared to the Se-supplemented diet. It can be concluded that dietary Se supplementation increases the concentration of Se and the GSH-Px activity in meat, but has limited potential for improving meat oxidative stability.     

Effect of dietary vitamin E supplementation and refrigerated storage on quality of rainbow trout fillets

Rainbow trout were fed a low vitamin E (200 mg/kg; LVE) or a high vitamin E (5000 mg/kg; HVE) diet for 9 wk to characterize the effect of vitamin E supplementation at 5000 mg/kg on fillet quality. Fish were sampled at 2, 3, 4, 5, 7, and 9 wk of the trial. Fillets were stored at 2 °C for 0, 7, and 14 d, and analyzed for pH, psychrotrophic counts, color, cook yield, shear force, crude fat and moisture content, α-tocopherol, fatty acid composition, and lipid oxidation. There was a significant feeding duration by fillet storage time interaction for psychrotrophic counts, crude fat content, cook yield, and shear force. Fillet L* value was not affected by diet, feeding duration or storage time. Fillet a* was lowest at 14-d storage, and b* values increased with fillet storage time. High vitamin E diet increased fillet α-tocopherol from 33 to 155 mg/kg. High vitamin E decreased palmitic acid and increased linoleic acid and omega-6 fatty acids. Feeding through 9 wk increased the relative proportions of unsaturated, polyunsaturated, and omega-3 fatty acids, and decreased saturated and omega-6 fatty acids. At 0-d storage, HVE diet did not affect thiobarbituric acid-reactive substances (TBARS) at any sampling week, and fasted fish generated fewer TBARS compared to non-fasted fish.     

Influence of different dietary vitamin C levels on vitamin E and C content and oxidative stability in various tissues and stored m. longissimus dorsi of growing pigs

Both vitamin E and C have antioxidative properties and may act synergistically. To examine a possible interaction between vitamin E, C and oxidative stability in various tissues, 40 barrows (25–105 kg body weight) were allocated to four cereal-based diets (13.4 MJ digestible energy/kg, 168 g crude protein/kg, 140 mg dietary dl-α-tocopheryl acetate) which were supplemented with 0 (B), 150 (C100), 300 (C200) or 600 (C400) mg/kg crystalline ascorbic acid. The influence of storage time on these factors in m. longissimus dorsi samples (LD) was investigated. Samples of liver (LI), heart (HT), spleen (SP), backfat outer layer (BF) and LD were obtained. Dry matter, vitamin E, vitamin C and thiobarbituric acid reactive substances (TBARS) were analyzed in all investigated tissues and in addition color (L^∗, a^∗, b^∗ values) and drip loss measurements in LD at day 0, 1, 2, 3, 4 and 8 were collected. The treatments did not influence growth performance and slaughter data of the pigs. Neither the vitamin E nor the vitamin C content of investigated tissues showed differences due to feeding treatments. There was also a lack of response to the amount in TBARS. Parameters in LD samples were only affected by storage time and not by diets. The results show that dietary use of both vitamins simultaneously did not further improve qualitative characteristics of the investigated pork tissues.     

Effects of dietary vitamin D(3), vitamin E, and magnesium supplementation on pork quality

Meat quality traits and palatability characteristics were evaluated on 240 barrows and gilts subjected to one of eight dietary regimens: (1) control (no supplement), (2) vitamin D(3)(D(3)), (3) vitamin E (E), (4) magnesium (Mg), (5) vitamins D(3) and E (D(3)/E), (6) vitamin D(3) and magnesium (D(3)/Mg), (7) vitamin E and magnesium (E/Mg), and (8) vitamins D(3) and E, and magnesium (D(3)/E/Mg). Barrows supplemented with D(3)/E/Mg had the highest (P>0.05) ultimate pH. Those supplemented with E had a higher ultimate pH than those supplemented with D(3)/Mg or the control. Gilts supplemented with Mg had the highest ultimate pH of all of the gilts while those supplemented with D(3) had the lowest. Barrows supplemented with Mg or E had more marbling than those supplemented with D(3) or D/E. Gilts supplemented with Mg had the most marbling when compared to other gilts. At 48 h postmortem, no differences due to dietary treatment were observed in L (?), a (?) or b (?) value, drip loss or purge loss. At 14 days postmortem, no differences due to diet existed in sensory characteristics. Results suggest that supplementation of swine diets with some dietary supplement combinations of containing Mg may have some potential benefit for increasing ultimate pH.     

Effects of dietary vitamin E supplementation and packaging on the colour stability of sliced pasteurized beef ham

The effect of supplementation of vitamin E (2025 IU animal⁻¹ day⁻¹) in the diet of beef bulls on the colour stability of pasteurized beef ham was studied. Control and enriched diets were provided for the last 136 days before slaughter. Pasteurized hams were manufactured from Mm. semitendinosus from eight animals per dietary group. Half of the samples of sliced ham from control (CON) and supplemented (SUP) bulls were packaged under vacuum (VAC) and half in low-oxygen modified atmosphere packs (FOG, gas mixture: CO₂/N₂=50/50). The packages were kept under constant illumination for 28 days at 8°C. During storage, the number of colony-forming units (CFU) reached a maximum of 5x10⁷ g⁻¹. The microflora was dominated by lactic acid bacteria. The supplementation with vitamin E showed no effect on microbial growth. Lipid oxidation was stable during storage. A significant difference between both dietary groups was detected for the decrease in the redness values during storage. Redness values of CON vacuum-packaged samples decreased (P < 0.01) with time, whereas those for the SUP products only tended to decrease. The redness values of FOG-packed ham were higher than those of VAC-packed ham at the end of the display period, irrespective of the dietary group. Overall, colour appeared to be more stable in the FOG-packed products than in the VAC-packed products. It can be concluded that dietary supplementation of bulls with vitamin E appears to offer only a minor improvement in colour stability over current feeding regimens when the Mm. semitendinosus are used to make cured, pasteurized ham-type products.     

Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation, muscle glycogen reducing finishing feeding and pre-slaughter stress

The combination of a muscle glycogen reducing diet or a standard diet (control group) with normal (80 mg/kg) and high vitamin E levels (500 mg/kg) and exercise immediately prior to slaughter was used on 56 pigs to investigate the influence on meat quality indicators (pH and temperature) and attributes (drip loss, colour and Warner–Bratzler shear force). The drip loss was reduced in M. longissimus dorsi, M. biceps femoris and M. semimembranosus in pigs given the muscle glycogen reducing diet compared with the control groups, the greatest effect was seen in exercised pigs. These results can be explained by an early post mortem reduction in glycometabolism in pigs fed muscle glycogen reducing diets rather than by an increase in ultimate pH. Noticeably, high dietary vitamin E level increased muscle glycogen stores by about 10% on the day prior to slaughter but not on the day of slaughter in both dietary groups compared with the low dietary vitamin E level, which in fact reduced rather than improved the water-holding capacity, especially in pigs fed the standard diet.     

Effects of dietary supplementation of vitamins D(3) and E on quality characteristics of pigs and longissimus muscle antioxidative capacity

The effects of addition of vitamin D₃ and vitamin E to pig diets on blood plasma calcium concentration, meat quality (longissimus muscle) and antioxidative capacity were investigated. Two treatments consisted of supplementation with vitamin D₃ (500,000 IU/d) for 5 days separately (group D) and a combination of vitamin E (500 mg α-tocopheryl acetate/kg diet) for 30 days and vitamin D₃ (500,000 IU/d) for 5 days (group D + E) to growing-finishing pigs before slaughter. Pigs fed with vitamin D₃ had higher (P < 0.01) plasma calcium concentration compared with control pigs. Dietary supplementation of vitamin E significantly (P < 0.05) increased the concentration of α-tocopherol in meat (longissimus muscle). Vitamin D₃ supplementation resulted in higher (P = 0.07) a^∗ values of loin chops at 5 days of storage. Vitamin D₃ and vitamin E supplementation did not affect other meat quality characteristics or tenderness (quantified by Warner–Bratzler shear force). Antioxidative capacity (measured as MDA production after incubation of longissimus muscle homogenates with Fe²⁺/ascorbate) was improved by vitamin E and partly by vitamin D₃ supplementation.     

Dietary supplementation of α-tocopheryl acetate on α-tocopherol levels in duck tissues and its influence on meat storage stability

The effect of feeding three levels of α‐tocopheryl acetate on quality and stability of duck meat was studied. Day‐old white Peking ducklings (n = 75) were assigned to three dietary treatments (n = 25) 20 mg α‐tocopheryl acetate per kg feed (E20, control), 400 mg α‐tocopheryl acetate per kg feed (E400) and 1000 mg α‐tocopheryl acetate per kg feed (E1000). α‐Tocopherol concentrations in breast, thigh, liver and heart tissues were significantly (P < 0.05) increased, in a dose‐dependent manner. Supplementation also enhanced oxidative stability of duck muscle. Breast muscle was more susceptible to lipid oxidation than thigh muscle for all groups studied, even though breast muscle contained higher α‐tocopherol levels than thigh muscle. These findings are significant because previous studies using chickens and turkeys showed that breast meat was always more stable than thigh meat and that thigh meat always had higher α‐tocopherol levels than breast meat. Supplementation with α‐tocopheryl acetate did not improve the colour stability of duck meat.     

Effect of dietary supplementation of vitamin E on characteristics of lamb meat packed under modified atmosphere

The effect of dietary vitamin E supplementation on modified-atmosphere packed lamb meat during storage was studied. Thirty-six weaned male Manchego breed lambs were fed diets supplemented with three different vitamin E concentrations (0, 250, 500 and 1000 mg/kg feed) for an average of 37 days, in the 13–26 kg live weight growth range. Slices of m. longissimus dorsi were packaged under modified atmosphere (70% O₂ and 30% CO₂), stored at 2 ± 1 °C in darkness for 14 and 28 days. Meat quality parameters after both storage periods were assessed. Dietary vitamin E supplementation significantly increased -tocopherol concentration in muscle. Initially, lipid oxidation (TBARS), meat colour and bacterial load were similar in all groups. Lipid and colour oxidation of meat increased significantly (P < 0.001) throughout storage. The increase was greater in non-supplemented lambs than in supplemented ones. The bacterial counts after 28 days of storage reached the limit for microbiological shelf life (7 log₁₀cfu/cm²). Dietary vitamin E supplementation increased the shelf life of meat packaged under modified atmosphere to 14 days. TBARS, pigment oxidation and bacterial load were inside the acceptable limit. The meat maintained its quality for 28 days of storage only when lambs were fed with the 1000 mg/kg dietary supplement, though the bacterial load was at the limit of acceptability.     

Effect of dietary olive leaves (Olea europaea L.) on lipid and protein oxidation of refrigerated stored n‐3‐enriched pork

The objective of this study was to evaluate the effect of dietary olive leaves versus α‐tocopheryl acetate on lipid and protein oxidation of raw and cooked longissimus dorsi muscle from pigs fed diets supplemented with fish oil. Enrichment of pork with the very long chain n‐3 fatty acids increased (P ≤ 0.05) lipid oxidation in both raw and cooked chops during refrigerated storage, and decreased (P ≤ 0.05) the sensory attributes of the cooked chops, but had no effect (P > 0.05) on protein oxidation of both raw and cooked chops. Dietary olive leaves or α‐tocopheryl acetate had no effect (P > 0.05) on the fatty acid composition but decreased (P ≤ 0.05) lipid oxidation while exerting no effect (P > 0.05) on protein oxidation in both raw and cooked chops during refrigerated storage. In addition, dietary olive leaves at 10 g kg^?1 feed and α‐tocopheryl acetate at 200 mg kg^?1 feed exerted (P ≤ 0.05) a beneficial effect on the sensory attributes of cooked n‐3‐enriched chops.     

Effect of dietary supplementation with vitamin E on characteristics of vacuum‐packed lamb

The effect of dietary vitamin E supplementation on lamb during vacuum‐packed storage was studied. Thirty‐six weaned male Manchego breed lambs were offered four dietary treatments (20, 270, 520 and 1020 mg vitamin E kg^?1 feed). Lambs were fed the vitamin E‐supplemented diet from 13 until 26 kg live weight. Pieces of M. longissimus dorsi were stored under vacuum at 2 ± 1 °C in the dark and meat quality was assessed after 5, 14 and 28 days of storage. Dietary supplementation significantly increased the α‐tocopherol concentration in the muscle (P < 0.001). Initially, lipid oxidation, meat colour and bacterial load were similar in all groups. In meat of non‐supplemented lambs the thiobarbituric acid reactive substance value increased throughout storage, whereas in meat of supplemented lambs it did not increase. Meat pigments and discolouration proportion were significantly affected by storage time (P < 0.001). The bacterial load was low initially, but after 28 days of storage it was close to 7 log₁₀ colony‐forming units (cfu) cm^?2 and Enterobacteriaceae surpassed the limit of acceptability of 2.5 log₁₀ cfu cm^?2, making the lamb unsuitable for human consumption. Meat of supplemented lambs displayed less lipid oxidation than that of their non‐supplemented counterparts, while meat colour and bacterial load were not affected by supplementation. Copyright © 2007 Society of Chemical Industry