Improvement of Dry-cured Iberian Ham Quality Characteristics Through Modifications of Dietary Fat Composition and Supplementation with Vitamin E

2005 ◽  
Vol 11 (5) ◽  
pp. 327-335 ◽  
Author(s):  
J. Ruiz ◽  
L. de la Hoz ◽  
B. Isabel ◽  
A. I. Rey ◽  
Argimiro Daza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Dietary Fat ◽  
Monounsaturated Fatty Acids ◽  
Quality Characteristics ◽  
Tocopheryl Acetate ◽  
Oxidation Test ◽  
Neutral And Polar Lipids ◽  
Fat Composition ◽  
Vitamin E Supplementation

The effects of dietary fat composition and vitamin E supplementation on the quality characteristics of dry-cured Iberian hams ripened for two years were studied. Thirty Iberian Duroc pigs were fed diets containing three levels of poly and monounsaturated fatty acids. Within each dietary fat treatment, one group was fed a basal level of vitamin E (20mg α-tocopheryl acetate/kg diet) and the other group received a supplemented level (200mg α-tocopheryl acetate/kg diet). Dietary fat composition significantly affected total saturated fatty acids content of neutral and polar lipids from dry-cured Iberian ham ( p 0.012 and p 0.003, respectively). However, diet fatty acids composition did not influence either total monounsaturated or total polyunsaturated fatty acids of neutral and polar lipids. Vitamin E supplementation significantly enhanced dry-cured Iberian ham α-tocopherol content ( p 0.001). This, in turn, led to significantly lower levels of TBARS on days 6 and 9 of storage in slices from dry-cured Iberian hams made of vitamin E supplemented pigs and also lower oxidation levels in an induced lipid oxidation test in samples from those pigs. Dietary fatty acid composition did not significantly affect either TBARS during slices storage or malonaldehyde content in the induced oxidation test. No effect of vitamin E supplementation was observed in ham volatile aldehyde profile, but dietary fat significantly affected hexanal ( p 0.02), heptanal ( p 0.05) and total aldehyde content ( p 0.02), with those pigs fed a diet rich in PUFA showing higher values. Using diets supplemented in α-tocopherol and rich in monounsaturated fatty acids seemed adequate dietary strategies for feeding Iberian hams reared indoors.

Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim

2017 ◽  
Vol 8 (10) ◽  
pp. 3563-3575 ◽  
Author(s):  
Zara Bolger ◽  
Nigel P. Brunton ◽  
Frank J. Monahan
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Quality Characteristics ◽  
Flaxseed Oil ◽  
Sensory Properties ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Health Claim

Direct or pre-emulsified flaxseed oil addition did not affect sensory properties of high omega-3/vitamin E sausages but encapsulation did, negatively.

Supranutritional vitamin E supplementation of grass-finished and concentrate-finished Hereford-cross steers and its effect on meat quality

1997 ◽  
Vol 1997 ◽  
pp. 47-47
Author(s):  
L. Vega ◽  
M. Enser ◽  
G.R. Nute ◽  
R.I. Richardson ◽  
R.C. Ball ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin ◽  
Beef Quality ◽  
Quality And Shelf Life ◽  
Vitamin E Supplementation

Previous research has demonstrated that dietary supplementation with high levels of die antioxidant vitamin E is effective in improving beef quality and shelf-life (Arnold et al., 1993). However, these animals did not have access to fresh forage which contains high levels of endogenous vitamin E and also higher concentrations of readily-oxidisable n-3 unsaturated fatty acids (Marmer et al, 1984). This study investigated the effectiveness of vitamin E in improving meat quality of grass finished cattle compared with those fed concentrates.

Control of Dietary Energy Level and dl-alpha-Tocopheryl Acetate Treatment Can Improve the Lipid Composition of Lamb Meat

2003 ◽  
Vol 73 (3) ◽  
pp. 171-179 ◽  
Author(s):  
Salvatori ◽  
Maiorano ◽  
Pantaleo ◽  
Brienza ◽  
Filetti ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Vitamin E ◽  
Energy Level ◽  
Shelf Life ◽  
Low Energy ◽  
Tocopheryl Acetate ◽  
Dietary Energy ◽  
Lamb Meat ◽  
Total Fat

A diet rich in saturated fatty acids promotes plasmatic cholesterol levels and coronary disease in humans, whereas a high intake of polyunsaturated fatty acids reduces atheromatous plaque thickness. This study aimed at establishing a dietary energy level, which combined with intramuscular vitamin E treatment, would improve the nutritional lipid quality and shelf-life of lamb meat. Twenty male lambs were evaluated in a 2 × 2 factorial experiment: they were fed a low- and normal-energy diet (0.85 and 1.00 UFV NE/kg DM, respectively), and were injected intramuscularly with 0 and 150 IU dl-alpha-tocopheryl acetate/weekly for eight weeks. Thereafter, total fat, cholesterol, fatty acid profile, and lipostability were measured in meat samples. Meat total fat was significantly reduced by low energy intake diet and vitamin E administration. Cholesterol was significantly lower in meat from lambs fed the 0.85 UFV NE/kg DM diet. Vitamin E treatment increased linoleic acid percent values and decreased myristic acid levels. Moreover, linoleic acid percentage was inversely correlated with muscle total fat concentration. Meat sensitivity to lipoperoxidation was inversely correlated with muscle vitamin E concentration. This study demonstrates that nutritional characteristics and shelf-life of meat benefit from a low-energy diet and intramuscular vitamin E treatment.

The effect of long-chain polyunsaturated fatty acid and vitamin E supplementation of ewes on neonatal lamb vigour, lamb growth and colostrum parameters

2002 ◽  
Vol 2002 ◽  
pp. 7-7 ◽  
Author(s):  
J. L. Capper ◽  
R. G. Wilkinson ◽  
L. A. Sinclair ◽  
S. E. Pattinson ◽  
A. M. Mackenzie
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Chain Polyunsaturated Fatty Acid ◽  
Alpha Linolenic Acid ◽  
Chain Pufa ◽  
Ruminant Diets ◽  
The Brain ◽  
Lamb Growth ◽  
Long Chain ◽  
Vitamin E Supplementation

The long-chain polyunsaturated fatty acids (PUFA) docosahexaenoic acid (DHA) and arachidonic acid (AA) are the most abundant fatty acids in the brain and are vital for its correct development and for that of the nervous system (Huang and Craig-Schmidt, 1996). Ruminant diets are low in DHA and its precursor alpha-linolenic acid. In addition, dietary PUFAs are substantially hydrogenated in the rumen. Consequently, it may be argued that the diets of pregnant and lactating ewes may be deficient in DHA and that a response to supplementation may be observed. Studies involving the supplementation of pregnant ewes with supraoptimal levels of vitamin E have shown that lambs born to supplemented dams are more vigorous immediately after birth and have higher liveweight gains (Merrell, 1998). The objective of this experiment was to investigate the effects of dietary long-chain PUFA in combination with vitamin E supplementation of ewes on ewe and lamb performance.

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