Vitamin E Supplementation Effects on Color and Lipid Stability of Whole and Ground Lamb

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Crossbred wethers averaging 44.1 kg were fed a diet supplemented with 2000 IU α‐tocopheryl acetate/day for 49 days. The controls received the same diet without supplement. Muscles from lambs supplemented with vitamin E contained higher concentrations of a‐tocopherol than the controls (P<0.05). There were no differences between control and supplemented animals for myoglobin stabiliry of two muscle slices stored at 4C (P>0.05). Ground semimembranosus (SM)from supplemented animals exhibited higher “a” values and lower Hue angle values (P < 0.05) than meat from control animals at 6 days of storage and longer indicating enhanced color stability due to vitamin E. Vitamin E supplementation decreased lipid oxidation of ground SM at 3, 6, 9, and 12 days of storage at 4C (P < 0.05) and it partially stabilized color of ground lamb. Color stability of whole lamb slices was not affected by vitamin E supplementation.