Salvatori Giancarlo, Maiorano Giuseppe, Pantaleo Luigina, Brienza Adriana, Filetti Federica, Manchisi Angelo, Oriani Giovannangelo
Dipartimento di Scienze Animali Vegetali e dell'Ambiente, Facoltà di Agraria, Università degli Studi del Molise Via De Sanctis, 2 86100 Campobasso.
Int J Vitam Nutr Res. 2003 May;73(3):171-9. doi: 10.1024/0300-9831.73.3.171.
A diet rich in saturated fatty acids promotes plasmatic cholesterol levels and coronary disease in humans, whereas a high intake of polyunsaturated fatty acids reduces atheromatous plaque thickness. This study aimed at establishing a dietary energy level, which combined with intramuscular vitamin E treatment, would improve the nutritional lipid quality and shelf-life of lamb meat. Twenty male lambs were evaluated in a 2 x 2 factorial experiment: they were fed a low- and normal-energy diet (0.85 and 1.00 UFV NE/kg DM, respectively), and were injected intramuscularly with 0 and 150 IU dl-alpha-tocopheryl acetate/weekly for eight weeks. Thereafter, total fat, cholesterol, fatty acid profile, and lipostability were measured in meat samples. Meat total fat was significantly reduced by low energy intake diet and vitamin E administration. Cholesterol was significantly lower in meat from lambs fed the 0.85 UFV NE/kg DM diet. Vitamin E treatment increased linoleic acid percent values and decreased myristic acid levels. Moreover, linoleic acid percentage was inversely correlated with muscle total fat concentration. Meat sensitivity to lipoperoxidation was inversely correlated with muscle vitamin E concentration. This study demonstrates that nutritional characteristics and shelf-life of meat benefit from a low-energy diet and intramuscular vitamin E treatment.
富含饱和脂肪酸的饮食会提高人体血浆胆固醇水平并引发冠心病，而高摄入多不饱和脂肪酸则会降低动脉粥样斑块厚度。本研究旨在确定一种饮食能量水平，该水平与肌肉注射维生素E治疗相结合，能够改善羊肉的营养脂质质量和保质期。在一项2×2析因试验中对20只雄性羔羊进行了评估：它们分别被喂食低能量和正常能量饮食（分别为0.85和1.00 UFV NE/kg干物质），并每周肌肉注射0和150 IU dl-α-生育酚醋酸酯，持续八周。此后，对肉样中的总脂肪、胆固醇、脂肪酸谱和脂质稳定性进行了测量。低能量摄入饮食和维生素E给药显著降低了肉中的总脂肪含量。喂食0.85 UFV NE/kg干物质饮食的羔羊的肉中胆固醇含量显著较低。维生素E处理增加了亚油酸百分比值并降低了肉豆蔻酸水平。此外，亚油酸百分比与肌肉总脂肪浓度呈负相关。肉对脂质过氧化的敏感性与肌肉维生素E浓度呈负相关。本研究表明，低能量饮食和肌肉注射维生素E治疗有益于肉的营养特性和保质期。
