SHORT COMMUNICATION
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,   Y. F. Cao 1
 
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Department of Animal Science and Technology, Agricultural University of HeBei, Baoding, 071001, P.R. China
CORRESPONDING AUTHOR
J. G. Li   

Department of Animal Science and Technology, Agricultural University of HeBei, Baoding, 071001, P.R. China
Publication date: 2007-09-17
 
J. Anim. Feed Sci. 2007;16(Suppl. 2):382–387
 
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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).
ISSN:1230-1388