Department of Health, Animal Science and Food Safety, University of Milan, via G. Celoria 10, 20133 Milan, Italy.
Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
Meat Sci. 2019 Feb;148:105-112. doi: 10.1016/j.meatsci.2018.10.013. Epub 2018 Oct 20.
Dietary supplementation of vitamin E (VitE) in a synthetic or natural form was examined. Forty-eight lambs were assigned (n = 16) to either a grain-based diet at moderate (MOD, 42 mg∙kg VitE as all-rac α-tocopheryl acetate) or supranutritional (SUP, 285 mg∙kg of vitE) levels of synthetic VitE or a lucerne hay-based diet (LUC; 37 mg∙kg VitE) for 8 weeks. Meat from the LUC group had lower muscle n-6 and PUFA levels compared to meat from the MOD and SUP groups. Despite a similar VitE intake, muscle VitE was higher for LUC compared to MOD, while SUP lambs showed the highest VitE. Lipid oxidation did not differ between groups. For fresh meat, redness tended to be higher in LUC fed lambs than the other two groups, but brownness formation was only lower than the SUP group. For aged meat colour stability, redness tended to be higher in lambs fed SUP and LUC, whereas highest browning occurred in the MOD group.
研究了以合成或天然形式补充维生素 E（VitE）。将 48 只羔羊（n=16）分配到基于谷物的饮食中，其 VitE 水平分别为中等（MOD，42mg·kg 作为全反式 α-生育酚乙酸酯）或超营养（SUP，285mg·kg VitE）水平的合成 VitE 或基于卢卡诺干草的饮食（LUC；37mg·kg VitE）8 周。与 MOD 和 SUP 组相比，LUC 组的肌肉中 n-6 和多不饱和脂肪酸（PUFA）水平较低。尽管摄入的 VitE 相似，但与 MOD 相比，LUC 的肌肉 VitE 含量更高，而 SUP 羔羊的 VitE 含量最高。脂质氧化在各组之间没有差异。对于新鲜肉，与其他两组相比，LUC 喂养的羔羊的红色度往往更高，但棕色形成度仅低于 SUP 组。对于老化肉的颜色稳定性，SUP 和 LUC 喂养的羔羊的红色度往往更高，而 MOD 组的褐色度最高。
