Journal article

Comparison of a Grain-Based Diet Supplemented with Synthetic Vitamin E Versus a Lucerne (Alfalfa) Hay-Based Diet Fed to Lambs in Terms of Carcass Traits, Muscle Vitamin E, Fatty Acid Content, Lipid Oxidation, and Retail Colour of Meat

G Baldi, SS Chauhan, N Linden, FR Dunshea, DL Hopkins, CA Sgoifo Rossi, V Dell Orto, EN Ponnampalam

Meat Science | Elsevier | Published : 2019


Dietary supplementation of vitamin E (VitE) in a synthetic or natural form was examined. Forty-eight lambs were assigned (n = 16) to either a grain-based diet at moderate (MOD, 42 mg∙kg−1 VitE as all-rac α-tocopheryl acetate) or supranutritional (SUP, 285 mg∙kg−1 of vitE) levels of synthetic VitE or a lucerne hay-based diet (LUC; 37 mg∙kg−1 VitE) for 8 weeks. Meat from the LUC group had lower muscle n-6 and PUFA levels compared to meat from the MOD and SUP groups. Despite a similar VitE intake, muscle VitE was higher for LUC compared to MOD, while SUP lambs showed the highest VitE. Lipid oxidation did not differ between groups. For fresh meat, redness tended to be higher in LUC fed lambs tha..

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