Influence Of Vitamin E And Selenium On The Oxidative Stability And The Activity Of Antioxidative Enzymes Of Lamb Meat During The Maturation

Experiment was conducted to test the effects of different level of vitamin E and selenium in diet on the oxidative stability and the activity of antioxidative enzymes of lamb meat.72 F1 lambs of Suffolk x Xiaowei were divided into nine groups with 8 in each group .Lambs were allotted to a 3 x 3 factorial experiment with three levels of vitamin E (0,500 and 1000IU day^-1 lamb^-1 and three levels of selenium (0,0.2 and 0.4mg/kg) .The results were showed that : No significant difference between dietary treatments was obtained with regard to feedlot performance and carcass characteristics (P>0.05);a-tocopherol concentration in serum and longissimus lumborum from the treatment of 500 IU and 1000IU vitamin E supplementation day^-1 lamb^-1 were statistically higher (P<0.01) than those from 0 IU vitamin E, 126.92%,132.30% and 176.74%,184.30% respectively, but they were not elevated (P>0.05) by selenium supplementation;Se concentration in serum and longissimus lumborum from the treatment of 0.2 and 0.4 mg/kg selenium supplementation were statistically higher (P<0.01) than those from 0 mg/kg selenium supplementation, 75.28%,69.66% and 144.30%, 145.20% respectively , but they were not enhanced (P>0.05) by vitamin E supplementation;no significant difference between dietary treatments was obtained (P>0.05) with regard to SOD in serum of lambs;GSH-Px in serum from the treatment of 0.2 and 0.4 mg/kg selenium supplementation were statistically higher (P<0.01) than those from 0 mg/kg selenium supplementation, 77.49 % ,89.09 % respectively , but they were not enhanced (P>0.05) by vitamin E supplementation;drip loss during 10 day to 13 day maturation from the treatment of 1000 IU and 500 IU vitamin E supplementation day^-1 lamb^-1 were significantly decreased (P<0.01), 14.37%,13.98% and 14.49%,15.87% respectively , no significant difference between selenium treatments;GSH-Px in longissimus lumborum from the treatment of 0.2 and 0.4 mg/kg selenium supplementation were statistically higher (P<0.01) than those from 0 mg/kg selenium supplementation, 33.07%,31.91% respectively;thiobarbituric acid reactive substances (TBARS) from the treatment of 1000 IU and 500 IU vitamin E supplementation day^-1 lamb^-1 were statistically decreased (P<0.01), 34.09 % ,33.52 % respectively , no significant difference between selenium treatments;color (a*) during 10 day to 13 day maturation from the treatment of 1000 IU and 500 IU vitamin Esupplementation day"1 lamb'1 were statistically higher (P<0.05) , 12.02%, 11.56% andl2.25%, 11.93% respectively, no significant difference between selenium treatments.