Effect of vitamin E supplementation on fatty acid composition of muscle and adipose tissues of indoor lambs with special attention on rumen-derived trans monounsaturated fatty acids - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Meat Science Année : 2014

Effect of vitamin E supplementation on fatty acid composition of muscle and adipose tissues of indoor lambs with special attention on rumen-derived trans monounsaturated fatty acids

Résumé

Thirty male lambs were assigned to one of 3 concentrate diets supplemented with 45 (El)), 286 (El)) or 551 (E2) mg/kg DM of DL-alpha-tocopheryl acetate to test the effect of vitamin E supplementation on muscle, caudal and perirenal fatty acid (FA) compositions. Specific attention was paid to C18:1 10t, usually observed in high proportions with high-starch or high-unsaturated FA diets. Vitamin E supplementation increased the a-tocopherol plasma concentrations of lambs. It did not modify lamb growth and slaughter parameters. Vitamin E supplementation did not modify FA composition in most tissues but it increased the C18:2 n-6/C18:3 n-3 ratio in muscle and adipose tissues of the El group compared to E0 and E2 groups. Vitamin E supplementation enhanced the C18:1 10t proportion in muscle and adipose tissues and it decreased the C18:2 9c,11t proportion in adipose tissues, especially in the E2 group. These changes may not be favourable for the nutritional value of lamb meat. (C) 2013 Elsevier Ltd. All rights reserved.
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hal-01173628 , version 1 (07-07-2015)

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Valérie Berthelot, Laurent Broudiscou, Philippe Schmidely. Effect of vitamin E supplementation on fatty acid composition of muscle and adipose tissues of indoor lambs with special attention on rumen-derived trans monounsaturated fatty acids. Meat Science, 2014, 96 (3), pp.1281-1288. ⟨10.1016/j.meatsci.2013.10.026⟩. ⟨hal-01173628⟩
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