Meat Sci 2019 Feb 20;148:105-112. Epub 2018 Oct 20.
Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; Animal Production Science, Agriculture Victoria Research, Department of Economic Development, Jobs, Transport and Resources, Bundoora, VIC 3083, Australia. Electronic address:
Dietary supplementation of vitamin E (VitE) in a synthetic or natural form was examined. Forty-eight lambs were assigned (n = 16) to either a grain-based diet at moderate (MOD, 42 mg∙kg VitE as all-rac α-tocopheryl acetate) or supranutritional (SUP, 285 mg∙kg of vitE) levels of synthetic VitE or a lucerne hay-based diet (LUC; 37 mg∙kg VitE) for 8 weeks. Meat from the LUC group had lower muscle n-6 and PUFA levels compared to meat from the MOD and SUP groups. Read More