Alvarez Inma, De La Fuente Jesús, Cañeque Vicente, Lauzurica Sara, Pérez Concha, Díaz María Teresa
Departamento de Tecnología de los Alimentos, INIA, Ctra. De la Corunã, Madrid,Spain.
J Agric Food Chem. 2009 Jan 14;57(1):140-6. doi: 10.1021/jf801940c.
The effect of vitamin E supplementation on fatty acid composition during storage of lamb meat packed in a high-oxygen modified atmosphere was studied. Lambs were fed with diets supplemented with four levels of vitamin E (0, 250, 500, and 1000 mg acetate-alpha-tocopherol/kg feed). Slices of M. longissimus dorsi were packed in a high-oxygen modified atmosphere (70% O2:30% CO2) and stored at 2 +/- 1 degrees C in the dark for 14, 21, and 28 days. The nonsupplemented group (E0) showed an increase in saturated fatty acids (SFA) and monounsaturated fatty acids and a reduction in polyunsaturated fatty acids (PUFA) in total fatty acids. The proportion of SFA and PUFA was unchanged in the supplemented groups (E250, E500, and E1000). The supplementation with 250 mg acetate-alpha-tocopherol/kg feed prevented the oxidation of PUFA in the total lipids and in the polar lipids fraction, while 500 mg acetate-alpha-tocopherol/kg feed was necessary to prevent the oxidation of PUFA in free fatty acids. Supplementing vitamin E not only inhibited lipid oxidation but also maintained nutritional value [essential fatty acids, linoleic acid (C18:2n-6) and linolenic acid (C18:3n-3), and beneficial fatty acids, eicosapentaenoic acid (C20:5n-3) and docosahexaenoic acid (C22:6n-3)] throughout the storage period.
研究了在高氧改良气氛包装的羊肉储存过程中补充维生素E对脂肪酸组成的影响。给羔羊饲喂添加四种维生素E水平（0、250、500和1000mg醋酸-α-生育酚/千克饲料）的日粮。背最长肌切片包装在高氧改良气氛（70%O2:30%CO2）中，并在2±1℃黑暗条件下储存14、21和28天。未补充组（E0）总脂肪酸中的饱和脂肪酸（SFA）和单不饱和脂肪酸增加，多不饱和脂肪酸（PUFA）减少。补充组（E250、E500和E1000）中SFA和PUFA的比例没有变化。每千克饲料补充250mg醋酸-α-生育酚可防止总脂质和极性脂质部分中PUFA的氧化，而每千克饲料需要500mg醋酸-α-生育酚来防止游离脂肪酸中PUFA的氧化。补充维生素E不仅抑制了脂质氧化，还在整个储存期内保持了营养价值[必需脂肪酸，亚油酸（C18:2n-6）和亚麻酸（C18:3n-3），以及有益脂肪酸，二十碳五烯酸（C20:5n-3）和二十二碳六烯酸（C22:6n-3）]。
