title: Changes in the fatty acid composition of M. longissimus dorsi of lamb during storage in a high-oxygen modified atmosphere at different levels of dietary vitamin E supplementation.
abstract: 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.
authors.affiliation: Departamento de Tecnología de los Alimentos, INIA, Ctra. De la Corunã, Madrid,Spain.
authors.forename: Inma
authors.initials: I
authors.lastname: Alvarez
authors.forename: Jesús
authors.initials: J
authors.lastname: De La Fuente
authors.forename: Vicente
authors.initials: V
authors.lastname: Cañeque
authors.forename: Sara
authors.initials: S
authors.lastname: Lauzurica
authors.forename: Concha
authors.initials: C
authors.lastname: Pérez
authors.forename: María Teresa
authors.initials: MT
authors.lastname: Díaz
mesh_terms: D000818:Animals; D004032:Diet; D005227:Fatty Acids / Q000032:analysis*; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005519:Food Preservation / Q000379:methods*; D015227:Lipid Peroxidation; D008297:Male; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D010100:Oxygen; D012756:Sheep; D024502:alpha-Tocopherol / Q000008:administration & dosage* / Q000032:analysis
chemical_list: D005227:Fatty Acids; D005230:Fatty Acids, Nonesterified; D024502:alpha-Tocopherol; D010100:Oxygen