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Journal of Animal Science, Vol 73, Issue 2 399-405, Copyright © 1995 by American Society of Animal Science

JOURNAL ARTICLE

Effects of dietary supplementation of vitamin E on storage and caselife properties of lamb retail cuts

D. M. Wulf, J. B. Morgan, S. K. Sanders, J. D. Tatum, G. C. Smith and S. Williams
Department of Animal Sciences, Colorado State University, Fort Collins 80523, USA.

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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