Effects of dietary fat source, breed and vitamin E level on lipid oxidation of muscles from sheep

Year 2019, Volume: 3 Issue: 1, 1 - 5, 30.04.2019

Gülcan Demirel

https://doi.org/10.30704/http-www-jivs-net.489172

Abstract

The effects of diet and levels of dietary vitamin E on lipid oxidation were assessed in lambs in this study. Groups of Suffolk x Lleyn and Scottish Blackface male lambs were fed dietary lipid supplements containing either Megalac (C16:0), or one of two sources of n-3 PUFA: linseed which has a high content of C18:3 n-3, which had been treated with formaldehyde to aid rumen bypass and a mixture of formaldehyde treated linseed plus fish oil to provide EPA and DHA. The diets were based on dried grass had similar levels of fat (60g/kg DM). Vitamin E was included as α-tocopherol acetate at 100 and 500 mg/kg, for the low and high vitamin E diets, respectively. The six dietary treatments were: Megalac with low vitamin E, (ML); Megalac with high vitamin E, (MH); Protected linseed with low vitamin E, (LL); Protected linseed with high vitamin E, (LH); Protected linseed plus fish oil (linfish) with low vitamin E, (LFL); Protected linseed plus fish oil mixture (linfish) with high vitamin E, (LFH). At approximately half of the mature live weight for each breed, animals were slaughtered. This was on average 46 kg for the Suffolk and 36 kg for the Scottish Blackface. The meat from supplemented animals increased susceptibility to lipid oxidation in high PUFA in meat resulted from poor deposition of dietary vitamin E supplements.

Keywords

fatty acids, vitamin E, oxidation, meat

References

• Arnold, R. N., Arp, S. C., Scheller, K. K., Williams, S. N., & Schaefer, D. M. (1993). Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef. Journal of Animal Science, 71(1), 105-118.
• Chauhan, S. S., Celi, P., Ponnampalam, E. N., Leury, B. J. Liu, F., & Dunshea, F. R. (2014). Antioxidant dynamics in the live animal and implications for ruminant health and product (meat/milk) quality: role of vitamin E and selenium. Animal Production Science, 54, 1525–1536. Demirel, G., Wachira, A. M., Sinclair, L. A., Wilkinson, R. G., Wood, J. D., & Enser, M. (2004). Effects of dietary n-3 polyunsaturated fatty acids, breeds and vitamin E on the fatty acids of lamb muscle, liver and adipose tissue. British Journal of Nutrition, 91(4), 551–565.
• Farwer, S. R., Boer, B. C. J. D, Haddeman, E., Kivits, G. A. A., Wiersma, A., & Danse, B. H. J. C. (1994). The vitamin E nutritional status of rats fed on diets high in fish oil, linseed oil or sunflower seed oil. British Journal of Nutrition, 72(1), 127-145.
• Gray, J. I., & Pearson, A. M. (1987). Restructured Meat and Dairy Products In: A. M. Pearson, T. R. Dutson (Ed). Advances in meat research, vol:3. (pp. 221). New York, US: Van Nostrand Reinhold Company.
• Kaasgaard, S. G., Holmer, G., Hoy, C. E., Behrens, W. A., & Beare-Rogers, J. L. (1992). Effect of dietary linseed oil and marine oil on lipid oxidation in monkey liver in vivo and in vitro. Lipids, 27(10),740-745.
• Kubo, K., Saito, M., Tadokoro, T., & Maekawa, A. (1997). Changes in susceptibility of tissues to lipid peroxidation after ingestion of various levels of decosahexaenoic acid and vitamin E. British Journal of Nutrition, 78(4), 655-669.
• Lynch, M. P., Kerry, J. P., Buckley, D. J., Faustman, C., & Morrissey, P. A. (1999). Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef. Meat Science, 52(1), 95-99.
• Moerck, K. E., & Ball, H. R. (1974). Lipid oxidation in mechanically deboned chicken meat. Journal of Food Science, 39(5), 876-879.
• Meydani, S. N., Shapiro, A. C., Meydani, M., MaCauly, J. B., & Blumberg, J. B. (1987). Effect of age and dietary fat(fish oil, corn oil and coconut oil) on tocopherol status of mice. Lipids, 22(5), 345-350.
• Moloney, A. P, Fievez, V., Martin, B, Nute, G. R., & Richardson, I. (2008). Biodiversity and animal feed: future challenges for grassland production. Proceedings of the 22nd General Meeting of the European Grassland Federation, Uppsala, Sweden, 9-12 June
• Raederstorff, D., Wyss, A., Calder, P. C., Weber, P., & Eggersdorfer, M. (2015). Vitamin E function and requirements in relation to PUFA. British Journal of Nutrition, 114(8), 1113–1122.
• Sklan, D., Tenne, Z., & Budowski, P. (1983). Simultaneous lypolytic and oxidative changes in turkey meat stored at different temperatures. Journal of Science Food and Agriculture, 34(1), 93-99.
• Vyncke, W. (1975). Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in Mackerel. Fette, Seifen, Anstrichmittel, 77(6), 289-240.
• Wood, J. D., & Enser, M. (1997). Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition 78(Suppl. 1), S49- S60.
• Wulf, D. M., Morgan, J. B., Sanders, S. K., Tatum, J. D., Smith, G. C., & Williams, S. (1995). Effects of dietary supplementation of vitamin E on storage and case life properties of lamb retail cuts. Journal of Animal Science, 73(2), 399-405.
• Yamauchi, K., Nagai, Y., & Ohashi, T. (1980). Quantitative relationship between a-tocopherol and polyunsaturated fatty acids and its connection to development of oxidative rancidity in porcine skeletal muscle. Agricultural and Biological Chemistry, 44(5),1061-1067
• Zierath, J. R., & Hawley, J. A. (2004). Skeletal Muscle Fiber Type: Influence on Contractile and Metabolic Properties. PLoS Biology, 2(10), e337-e348.