A RESEARCH NOTE DIETARY SUPPLEMENTATION OF VITAMIN E AFFECTS THE PEROXIDE VALUE OF SUBCUTANEOUS LAMB FAT |
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| Authors: | C-T LI M WICK NG MARRIOTT KE McCLURE |
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| Affiliation: | Department of Animal Sciences Ohio State University Columbus, OH 43210;Department of Food Science and Technology Virginia Polytechnic Institute and State University Blacksburg, VA 24061;Department of Animal Sciences Ohio State University Wooster, OH 44691 |
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| Abstract: | Lipid oxidation is a major problem causing flavor deterioration in meat products. The objective of this research was to utilize an iodometric peroxide value method (PV) to analyze the effects of dietary Vitamin E on lipid oxidation of subcutaneous lamb fat. Peroxide value analyses demonstrated lower lipid oxidation in the fat from animals fed 300 IU (7 days and 21 days) of Vitamin E than in the fat from animals fed diets supplemented with 15 IU (control) (P < 0.05). At 9 and II days of storage, PV analyses also demonstrated a greater rate of increase (P < 0.05) in lipid oxidation in fat from lambs fed control diets than in fat from animals fed 300 IU of Vitamin E. Results indicate that higher dietaty Vitamin E for either 7 days or 21 days antemortem reduced the rate and initiation of lipid oxidation in subcutaneous lamb fat. |
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