TY - JOUR JO - Journal of Animal and Feed Sciences J2 - J. Anim. Feed Sci. SN - 1230-1388 VL - 16 IS - Suppl. 2 PY - 2007 ID - Han2007 TI - Effects of dietary vitamin E and organic selenium supplementation on the oxidative stability of lamb meat AB - A total of 72 healthy F 1 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). AU - Han, X. AU - Li, J. G. AU - Gao, Y. X. AU - Li, Q. F. AU - Cao, Y. F. SP - 382 EP - 387 DA - 2007 DO - 10.22358/jafs/74565/2007 UR - https://doi.org/10.22358/jafs/74565/2007 ER -