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The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle

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Lipids

Abstract

Lipid oxidation of M. longissimus lumborum in fresh or vacuum packaged (aged) lamb meat stored at 3 °C for 0 or 4 weeks, respectively and displayed under refrigerated conditions for a further 4 days was assessed by measuring the concentration of malondialdehyde (MDA) in meat using the thiobarbituric acid reactive substances procedure. The effects of vitamin E, heme iron and polyunsaturated fatty acids (n-6 and n-3) on lipid oxidation were examined. Results showed a strong positive relationship between heme iron, n-6 and n-3 fatty acids and lipid oxidation when vitamin E was below 2.95 mg/kg muscle. When lipid oxidation was related to vitamin E concentration and the other three variables, respectively, any increase in heme iron or n-6 or n-3 fatty acids concentration did not influence lipid oxidation. Management of diet to elevate muscle vitamin E concentration above 3.45 mg/kg muscle is beneficial to maintain the level of lipid oxidation below 2.4 mg MDA/kg muscle in meat stored for up to 4 weeks. This demonstrates that vitamin E concentration in muscle has a greater influence on controlling lipid oxidation in muscle tissues than do heme iron or polyunsaturated fatty acids.

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Abbreviations

MDA:

Malondialdehyde

n-3:

Omega-3

n-6:

Omega-6

PUFA:

Polyunsaturated fatty acid(s)

REML:

Restricted maximum likelihood

TBARS:

Thiobarbituric acid reactive substances

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Acknowledgments

The funding for this work was provided by the Department of Primary Industries, Victoria, Australia (Project—Novel High Value Lamb). We would like to thank Greg Seymour for field management of lambs, and Matthew Kerr, Athula Natharampatta and Wayne Brown for organising the slaughter of lambs, muscle sample collection, retail display of the meat for lipid oxidation assessment, and fatty acid determination of meat. The assistance provided by Tim Plozza and George Croatto for muscle vitamin E and iron components analysis is appreciated.

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Authors and Affiliations

  1. Agriculture Research, Department of Environment and Primary Industries, Melbourne, VIC, 3001, Australia

    Eric N. Ponnampalam, Sorn Norng, Viv F. Burnett & Joe L. Jacobs

  2. Department of Agriculture and Food Systems, The University of Melbourne, Parkville, VIC, 3010, Australia

    Eric N. Ponnampalam & Frank R. Dunshea

  3. NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW, 2794, Australia

    David L. Hopkins

Authors
  1. Eric N. Ponnampalam
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  2. Sorn Norng
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  3. Viv F. Burnett
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  4. Frank R. Dunshea
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  5. Joe L. Jacobs
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  6. David L. Hopkins
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Correspondence to Eric N. Ponnampalam.

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Ponnampalam, E.N., Norng, S., Burnett, V.F. et al. The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle. Lipids 49, 757–766 (2014). https://doi.org/10.1007/s11745-014-3916-5

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  • DOI: https://doi.org/10.1007/s11745-014-3916-5

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