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Effect of antioxidant supplementation in the diet of lambs on the quality of its meat enriched in omega-3 fatty acids.

Abstract:

We evaluated the antioxidant effect of dietary supplementation of lambs with vitamin E or grape extract rich in polyphenols on meat omega-3 fatty acids by feeding and storage for 0, 6 and 12 days in modified atmosphere. There was a significant interaction (P< 0.001) between the type of supplementation and shelf values for lipid oxidation and metmyoglobin ratio, showing lower values in meat from vitamin E supplemented animals at the end of conservation. Fatty acid levels acids during storage decreased in the control group and the group supplemented with grape extract, being more stable in the group supplemented with vitamin E. There was a significant interaction (P< 0.001) between the supplementation and holding time for the percentage of omega-3 values and remained stable during storage in meat from vitamin E-supplemented groups. Dietary supplementation with vitamin E showed a significant antioxidant response in meat during storage than the rest of diets studied.