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Meat Sci. 2019 May;151:18-23. doi: 10.1016/j.meatsci.2019.01.004. Epub 2019 Jan 16.

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

Author information

1
The University of Sydney, Sydney School of Veterinary Science, Faculty of Science, 425 Werombi Road, Camden, NSW 2570, Australia. Electronic address: melanie.smith@sydney.edu.au.
2
The University of Sydney, Sydney School of Veterinary Science, Faculty of Science, 425 Werombi Road, Camden, NSW 2570, Australia.
3
Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.

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.

KEYWORDS:

Alpaca; Meat colour; Meat quality; Oxidation; Vitamin E

PMID:
30682659
DOI:
10.1016/j.meatsci.2019.01.004
[Indexed for MEDLINE]

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