TY - JOUR
T1 - Effects of dietary supplementation of vitamin E on storage and caselife properties of lamb retail cuts.
AU - Wulf, D. M.
AU - Morgan, J. B.
AU - Sanders, S. K.
AU - Tatum, J. D.
AU - Smith, G. C.
AU - Williams, S.
PY - 1995/2
Y1 - 1995/2
N2 - Thirty wether lambs were randomly assigned to three treatments consisting of a control (C) and two vitamin E-supplemented treatments (VE), one fed 500 IU of vitamin E.lamb-1.d-1 (E500) and the other fed 1,000 IU of vitamin E.lamb-1.d-1 (E1000). After a 56-d feeding period, lambs were slaughtered and carcass traits were evaluated. Wholesale legs and loins were vacuum-packaged, stored at 4 degrees C for 7, 14, 21, or 28 d, fabricated into retail cuts, and packaged and displayed to simulate retail industry conditions. The E1000 lambs gained less (P < .05) (kg/d; total gain) and had lower (P < .05) carcass weights than the E500 lambs. Alpha-tocopherol levels in the longissimus lumborum were higher (P < .05) (5.79 vs 3.50 micrograms/g of tissue) for VE than for C; however, there was no difference in alpha-tocopherol level in longissimus lumborum between E500 and E1000. Leg retail cuts experienced greater (P < .05) lipid oxidation and received lower (P < .05) lean color scores than did loin retail cuts. Less (P < .05) lipid oxidation occurred from 1 to 7 d of display in VE retail cuts than in C retail cuts. Longer storage periods before retail display resulted in greater (P < .05) lipid oxidation at both 1 and 7 d of display and a higher (P < .05) rate of lipid oxidation during the display period. Supplementing vitamin E had the greatest effect in reducing lipid oxidation when cuts were stored for longer periods before retail display.(ABSTRACT TRUNCATED AT 250 WORDS)
AB - Thirty wether lambs were randomly assigned to three treatments consisting of a control (C) and two vitamin E-supplemented treatments (VE), one fed 500 IU of vitamin E.lamb-1.d-1 (E500) and the other fed 1,000 IU of vitamin E.lamb-1.d-1 (E1000). After a 56-d feeding period, lambs were slaughtered and carcass traits were evaluated. Wholesale legs and loins were vacuum-packaged, stored at 4 degrees C for 7, 14, 21, or 28 d, fabricated into retail cuts, and packaged and displayed to simulate retail industry conditions. The E1000 lambs gained less (P < .05) (kg/d; total gain) and had lower (P < .05) carcass weights than the E500 lambs. Alpha-tocopherol levels in the longissimus lumborum were higher (P < .05) (5.79 vs 3.50 micrograms/g of tissue) for VE than for C; however, there was no difference in alpha-tocopherol level in longissimus lumborum between E500 and E1000. Leg retail cuts experienced greater (P < .05) lipid oxidation and received lower (P < .05) lean color scores than did loin retail cuts. Less (P < .05) lipid oxidation occurred from 1 to 7 d of display in VE retail cuts than in C retail cuts. Longer storage periods before retail display resulted in greater (P < .05) lipid oxidation at both 1 and 7 d of display and a higher (P < .05) rate of lipid oxidation during the display period. Supplementing vitamin E had the greatest effect in reducing lipid oxidation when cuts were stored for longer periods before retail display.(ABSTRACT TRUNCATED AT 250 WORDS)
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U2 - 10.2527/1995.732399x
DO - 10.2527/1995.732399x
M3 - Article
C2 - 7601771
AN - SCOPUS:0029245224
SN - 0021-8812
VL - 73
SP - 399
EP - 405
JO - Journal of animal science
JF - Journal of animal science
IS - 2
ER -