Department of Animal Science, State University of Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil.
Department of Animal Science, State University of Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil.
Meat Sci. 2018 May;139:107-112. doi: 10.1016/j.meatsci.2018.01.011. Epub 2018 Jan 12.
This work aims at evaluating shelf life of meat from Boer-Saanen cross goats fed on diets containing vitamin E. Thirty-five feedlot-fed goats with an initial body weight of 21.6±2.8kg were subjected to four treatments in a completely randomized design: a control treatment with vitamin E plus others containing 50, 150, and 450mg dl-α-tocopherol acetate/kg DM. Longissimus lumborum (LL) muscle samples were stored at temperatures between 4 and 6°C during 15days, and evaluated for lipid peroxidation using the thiobarbituric acid reactive substances (TBARS) method and for visual acceptance by consumers by different survival analysis techniques. The addition, vitamin E in diets influenced shelf life of LL muscle, indicating longer meat preservation as the levels of the vitamin in diet increased, as the results obtained in chemical and subjective visual assessments showed. TBARS analysis showed to be more accurate in predicting shelf life of meat than subjective visual assessment by consumers, which reached a saturation threshold of 2mg malonaldehyde/kg of meat earlier at all tested levels of vitamin E inclusion.
本研究旨在评估饲粮添加维生素 E 对 Boer-Saanen 杂交山羊肉货架期的影响。35 只育肥山羊(初始体重为 21.6±2.8kg)采用完全随机设计分为 4 个处理组,每个处理组 7 只羊:对照组饲粮添加维生素 E 及其他必需维生素,试验组饲粮分别添加 50、150 和 450mg dl-α-生育酚乙酸酯/kg 干物质。宰后第 0、3、6、9、12 和 15 天,在 4-6℃下分别取背最长肌(LL)样品,采用硫代巴比妥酸反应物(TBARS)法评估脂质过氧化程度,采用不同生存分析技术评估消费者对肉样的感官接受度。结果表明,饲粮添加维生素 E 影响 LL 肌肉的货架期,随着饲粮中维生素 E 水平的增加,肉的保存时间延长,这与化学和主观视觉评估的结果一致。TBARS 分析比消费者的主观视觉评估更能准确预测肉的货架期,在所有试验的维生素 E 添加水平下,消费者的主观视觉评估在肉中丙二醛达到 2mg/kg 之前就达到了饱和阈值。