Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display. (May 2019)

• Record Type: Journal Article
• Authors: Smith, Melanie A.; Nelson, Courtney L.; Biffin, Tamara E.; Bush, Russell D.; Hall, Evelyn J.S.; Hopkins, David L.
• Is Part Of: Meat science. Volume 151(2019)
• Page Start: 18
• Page End: 23
• Publication Date: 2019-05
• Subjects: Alpaca -- Meat colour -- Meat quality -- Oxidation -- Vitamin E; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2019.01.004
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The longissimus thoracis et lumborum (LL), and adductor femoris (AF) muscles from 39 castrated, 23 (±1) month old huacaya alpacas were used to determine vitamin E content and the impact on lipid oxidation levels. At 24 h post death the LL and AF muscles were removed and sampled for meat quality analysis and subjected to simulated retail display. Vitamin E content of either muscle had no significant impact on colour stability or oxidation traits during retail display. This is thought to be due to the high levels of vitamin E (>5.4 mg/kg) in both muscles. Lipid oxidation levels were 0.2 mg MDA/kg higher in both muscles post retail display. However, overall differences in TBARS levels detected pre and post display were very low (<1.19 mg MDA/kg) and well below sheep threshold values of >3 mg MDA/kg. The mechanism behind why alpaca meat has such high vitamin E levels compared to other species requires further investigation.