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Vitamin E supplementation and meat quality in lambs

Published online by Cambridge University Press:  20 November 2017

E. Kasapidou ,
J.D. Wood ,
L.A. Sinclair ,
R.G. Wilkinson  and
M. Enser
E. Kasapidou
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
J.D. Wood
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
L.A. Sinclair
Affiliation:
ASRC, School of Agriculture, Harper Adams University College, Edgmond, Newport, Shropshire, TF10 8NB, UK
R.G. Wilkinson
Affiliation:
ASRC, School of Agriculture, Harper Adams University College, Edgmond, Newport, Shropshire, TF10 8NB, UK
M. Enser
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
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Extract

Colour deterioration and lipid oxidation are major factors limiting the shelf life and acceptability of meat. Vitamin E slows down these processes and meat from animals fed supranutritional amounts of vitamin E has an increased shelf life. However, vitamin E supplementation in sheep has produced variable results (Enser et al. , 1999). This work shows the effects of supplementing vitamin E on the concentration in plasma over a 63 day feeding period and on meat quality.

Type
Threatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2001 , 2001 , pp. 56
Copyright
Copyright © The British Society of Animal Science 2001

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References

Enser, M., Demirel, G., Wood, J.D., Nute, G.R., Wachira, A.M., Sinclair, L.A. and Wilkinson, R.G. 1999. Impaired deposition of vitamin E in lambs of two breeds fed on a dry pelleted complete diet and the effects on meat quality. Proceedings of the British Society of Animal Science p40.Google Scholar
Faustman, C., Cassens, R.G., Schaefer, D.M., Buege, D.R., Williams, S.N. and Scheller, K.K. (1989). Improvement of pigment and lipid stability in Holstein steer beef by dietary supplementation with vitamin E. Journal of Food Science, 54, 858–862.Google Scholar