Effect of vitamin and supplementation on color of lamb meat / Efeito da suplementação de vitamina e sobre a cor da carne de cordeiros
Torres Geraldo, André; Lopes Dias Costa, Ricardo; Mayumi Harada Haguiwara, Marcia; Eri Yotsuyanagi, Suzana; Issakowicz, Juliano; Claudia Koki Sampaio, Ana; Marçal Gomes David, Caroline; Sartori Bueno, Mauro.
B. Indústr. Anim.;
71: 44-44, 2014.
Artigo
em Inglês
| VETINDEX
| ID: vti-467064
Resumo
Color is the first factor that consumers consider when it comes to meat quality, linking it to freshness. The most common function of vitamin E (tocopherol -), is its ability to act as an antioxidant in biological systems. The free radicals are neutralized by -tocopherol before lipid oxidation is propagated between the cellular and subcellular membranes of highly unsaturated fatty acids. The antioxidants in meat have the function to delay the onset of oxidation phenomena, retaining the sensory characteristics. They are added to the foods to preserve their color characteristics, avoiding the appearance of anomalous odors. The aim of this study was to evaluate the color of the meat of Santa Inês-bred lambs, supplemented with Vitamin E. Thirty two Santa Inês-bred lambs were divided into 2 groups: S (supplementation with Vitamin E) and NS (not supplemented with Vitamin E). The animals were fed an isoproteic diet formulated to meet the requirement of 250-300 g/day. The S group was fed a diet containing 350 mg/kg ppm of Vitamin E per day, added to the concentrate. After the slaughtering, the muscle Longissimus dorsi was separated for the evaluation of the color with the aid of a colorimeter (Minolta) in the CIELAB system, which assessed the parameters: L (brightness), a (red content) and b (level of yellow). The values L, a, and b were obtained in three separate surface points in tO artigo não apresenta resumo em português.
Biblioteca responsável:
BR68.1
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