0.857
IF5
0.900
IF
Q3
JCR
0.92
CiteScore
0.405
SJR
Q2
SJR
20
MNiSW
165.24
ICV
SHORT COMMUNICATION
 
CC-BY 4.0
 
 

Effects of dietary vitamin E and organic selenium supplementation on the oxidative stability of lamb meat

X. Han 1,  
J. G. Li 1  ,  
Y. X. Gao 1,  
Q. F. Li 1,  
 
1
Department of Animal Science and Technology, Agricultural University of HeBei, Baoding, 071001, P.R. China
J. Anim. Feed Sci. 2007;16(Suppl. 2):382–387
Publish date: 2007-09-17
KEYWORDS
ABSTRACT
A total of 72 healthy F1 lambs (Suffolk♂ × Small Tailed Han sheep♀) were allocated to nine groups in a 3×3 factorial design to study the effects of dietary vitamin E (VE) and selenium supplementation on the oxidative stability of lamb meat. Dietary VE supplementation (500 or 1000 IU/d) increased α-tocopherol concentrations in serum and longissimus muscle (P<0.01). Se supplementation (0.2 and 0.4 mg/kg DM of concentrate) increased Se concentrations in serum and longissimus muscle (P<0.05), but no influence on the lipid oxidation, discolouration and water retention of muscle. VE supplementation at 500 and 1000 IU/d significantly decreased drip loss of longissimus muscle (P<0.05) and improved the oxidative stability of lamb meat during the whole period of storage (P<0.01). VE supplementation increased a* values of longissimus muscle at d 10-13 of storage at 4°C (P<0.05).
CORRESPONDING AUTHOR
J. G. Li   
Department of Animal Science and Technology, Agricultural University of HeBei, Baoding, 071001, P.R. China
ISSN:1230-1388