Hostname: page-component-8448b6f56d-wq2xx Total loading time: 0 Render date: 2024-04-19T08:29:44.369Z Has data issue: false hasContentIssue false
  • English
  • Français

Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis

Published online by Cambridge University Press:  01 September 2008

I. Álvarez ,
J. De la Fuente ,
M. T. Díaz ,
S. Lauzurica ,
C. Pérez  and
V. Cañeque
I. Álvarez
Affiliation:
Departamento Tecnología de los Alimentos, INIA, Ctra. A Coruña km. 7.5, 28040 Madrid, Spain
J. De la Fuente
Affiliation:
Facultad de Veterinaria, Departamento Producción Animal, Universidad Complutense de Madrid, Avda. Puerta de Hierro, s/n, 28040 Madrid, Spain
M. T. Díaz
Affiliation:
Departamento Tecnología de los Alimentos, INIA, Ctra. A Coruña km. 7.5, 28040 Madrid, Spain
S. Lauzurica
Affiliation:
Facultad de Veterinaria, Departamento Producción Animal, Universidad Complutense de Madrid, Avda. Puerta de Hierro, s/n, 28040 Madrid, Spain
C. Pérez
Affiliation:
Facultad de Veterinaria, Departamento Fisiología (Fisiología Animal), Universidad Complutense de Madrid, Avda. Puerta de Hierro, s/n, 28040 Madrid, Spain
V. Cañeque*
Affiliation:
Departamento Tecnología de los Alimentos, INIA, Ctra. A Coruña km. 7.5, 28040 Madrid, Spain
*
E-mail: caneque@inia.es
Get access

Abstract

The research was carried out to evaluate the effect of different α-tocopherol concentrations in lamb meat on oxidative stability during storage in high-oxygen atmosphere. Thirty-six lambs were randomly distributed to four groups and given diets containing four levels of vitamin E (20, 270, 520 and 1020 mg vitamin E/kg feed) from an initial weight of 13.2 ± 0.5 kg to a slaughter weight of 26.2 ± 0.3 kg. Supplementation of the diet with vitamin E increased (P < 0.001) the concentration of α-tocopherol in the meat and concentrations were obtained in the 0.46 to 4.14 mg/kg meat range. Broken-line analysis of data indicated a target dietary vitamin E supplementation of 287 mg/kg feed, which corresponded with a concentration of 2.26 mg α-tocopherol/kg meat. α-Tocopherol in meat was highly correlated with the oxidation of lipids and pigments. Broken-line analysis of data indicated the target α-tocopherol concentration in lamb for improved protection against lipid and pigment oxidation during 14, 21 and 28 days of storage in high-oxygen atmosphere was in the range 1.87 to 2.37 mg/kg meat. These concentrations of α-tocopherol in the meat made it possible to maintain the indicator values of lipid and pigment oxidation below the values considered in the bibliography as unacceptable to the consumer.

Keywords

lamb meatvitamin Eoxidationmodified atmospherebroken-line
Type
Full Paper
Information
animal , Volume 2 , Issue 9 , September 2008 , pp. 1405 - 1411
Copyright
Copyright © The Animal Consortium 2008

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Arnold, RN, Scheller, KK, Arp, SC, Williams, SN, Schaefer, DM 1993. Dietary α-tocopheryl acetate enhances beef quality in Holstein and beef breed steers. Journal of Food Science 58, 28–33.CrossRefGoogle Scholar
Berruga, MI, Vergara, H, Gallego, L 2005. Influence of packaging conditions on microbial and lipid oxidation in lamb meat. Small Ruminant Research 57, 257–264.CrossRefGoogle Scholar
Cayuela, JM, Garrido, MD, Bañón, SJ, Ros, JM 2003. Simultaneous HPLC analysis of α-tocopherol and cholesterol in fresh pig meat. Journal Agricultural Food Chemistry 51, 1120–1124.CrossRefGoogle ScholarPubMed
Coma, J, Carrion, D, Zimmerman, DR 1995. Use of plasma urea nitrogen as a rapid response criterion to determine the lysine requirement of pigs. Journal of Animal Science 73, 472–481.CrossRefGoogle ScholarPubMed
Faustman, C, Cassens, RG, Schaefer, DM, Buege, DR, Scheller, KK 1989. A research note: vitamin E supplementation of Holstein steer diets improves sirloin steak color. Journal of Food Science 54, 485–486.CrossRefGoogle Scholar
Gatellier, P, Hamelin, C, Durand, Y, Renerre, M 2001. Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beef. Meat Science 59, 133–140.CrossRefGoogle ScholarPubMed
Greene, BE, Cumuze, TH 1982. Relationship between TBA numbers and inexperienced panelists’ assessments of oxidized flavor in cooked beef. Journal of Food Science 47, 52–54.CrossRefGoogle Scholar
Greene, BE, Hsin, IM, Zipser, MYW 1971. Retardation of oxidative color changes in raw ground beef. Journal of Food Science 36, 940–942.CrossRefGoogle Scholar
Guidera, J, Kerry, JP, Buckley, DJ, Lynch, PB, Morrissey, PA 1997. The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat. Meat Science 45, 33–43.CrossRefGoogle ScholarPubMed
Kamal-Eldin, A, Appelqvist, L 1996. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids 31, 671–701.CrossRefGoogle ScholarPubMed
Kerry, JP, O’Sullivan, MG, Buckley, DJ, Lynch, PB, Morrissey, PA 2000. The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties. Meat Science 56, 61–66.CrossRefGoogle ScholarPubMed
Krzywicki, K 1979. Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Science 3, 1–10.CrossRefGoogle ScholarPubMed
Lanari, MC, Schaefer, DM, Scheller, KK 1995. Dietary vitamin E supplementation and discoloration of pork bone and muscle following modified atmosphere packaging. Meat Science 41, 237–250.CrossRefGoogle ScholarPubMed
Lauzurica, S, De la Fuente, J, Díaz, MT, Álvarez, I, Pérez, C, Cañeque, V 2005. Effect of dietary supplementation of vitamin E on characteristics of lamb meat packed under modified atmosphere. Meat Science 70, 639–646.CrossRefGoogle ScholarPubMed
Lee, J, Kannan, G, Eega, K, Kouakou, B, Getz, W 2008. Nutritional and quality characteristics of meat from goats and lambs finished under identical dietary regime. Small Ruminant Research 74, 255–259.CrossRefGoogle Scholar
Lin, YH, Shiau, SY 2005. Dietary vitamin E requirement of grouper, Epinephelus malabaricus, at two lipid levels, and their effects on immune responses. Aquaculture 248, 235–244.CrossRefGoogle Scholar
Liu, Q, Scheller, KK, Arp, SC, Schaefer, DM, Williams, SN 1996. Titration of fresh meat color stability and malondialdehyde development with Holstein steers fed vitamin E supplemented diets. Journal Animal Science 74, 117–126.CrossRefGoogle ScholarPubMed
Lopez Bote, CJ, Daza, A, Soares, M, Berges, E 2001. Dose-response effect of dietary vitamin E concentration on meat quality characteristics in light-weight lambs. Animal Science 73, 451–457.CrossRefGoogle Scholar
Maraschiello, C, Sarraga, C, García Regueiro, JA 1999. Glutathione peroxidase activity, TBARS, and α-tocopherol in meat from chickens fed different diets. Journal of Agricultural Food and Chemistry 47, 867–872.CrossRefGoogle ScholarPubMed
National Research Council (NRC) Committee on Animal Nutrition 1985. Nutrient requirements of sheep. National Academy Press, Washington, DC.Google Scholar
Nissen, H, Sørheim, O, Dainty, R 1996. Effects of vacuum, modified atmospheres and storage temperature on the microbial flora of packaged beef. Food Microbiology 13, 183–191.CrossRefGoogle Scholar
O’Grady, MN, Monahan, FJ, Burke, RM, Allen, P 2000. The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs. Meat Science 55, 39–45.CrossRefGoogle ScholarPubMed
Ordóñez, JA 1998. Tecnología de los alimentos, vol. I. Proyecto Editorial Ciencias Químicas, Madrid.Google Scholar
Robbins, KR 1986. A method, SAS program, and example for fitting the broken line to growth data. In University of Tennessee Agricultural Experiment Station Research Report. University of Tennessee, Knoxville, TN.Google Scholar
Robbins, KR, Saxton, AM, Southern, LL 2006. Estimation of nutrient requirement using broken-line regression analysis. Journal Animal Science 84, E155–E165.CrossRefGoogle ScholarPubMed
Shiau, SY, Shiau, LF 2001. Re-evaluation of the vitamin E requirements of juvenile tilapia (Oreochromis niloticus X O-aureus). Animal Science 72, 529–534.CrossRefGoogle Scholar
Statistical Analysis Systems Institute 1996. SAS/STAT user’s guide, 6th edition, Version 8.01. SAS Inst. Inc, Cary, NC.Google Scholar
Strohecker, MG, Faustman, C, Furr, H, Hoagland, TA, Williams, SN 1997. Vitamin E supplementation effects on color and lipid stability of whole and ground lamb. Journal of Muscle Foods 8, 413–426.CrossRefGoogle Scholar
Wulf, DM, Morgan, JB, Sanders, SK, Tatum, JD, Smith, GC, Williams, S 1995. Effects of dietary supplementation of vitamin E on storage and caselife properties of lamb retail cuts. Journal of Animal Science 73, 399–405.CrossRefGoogle ScholarPubMed