Assessment of the influence of diet on lamb meat oxidation

The effect of pasture- or concentrate-diet on colour stability, lipid oxidation and protein oxidation was measured in lamb meat (M. longissimus dorsi) during refrigerated storage of 7 days under gas permeable film. Lipid and protein oxidation increased rapidly with storage time while evolution of colour parameters exhibited a biphasic curve. Diet had an important effect on lipid oxidation where animals fed concentrate showed higher thiobarbituric reactive substance (TBARS) levels than animals fed pasture-diet. However the nature of diet did not affect protein oxidation or colour parameters of meat. In parallel anti-oxidant status of meat was estimated by measurement of vitamin E content and anti-oxidant enzyme activities while pro-oxidant status was evaluated by haeminic iron, polyunsaturated fatty acid (PUFAs) and glycogen content of muscle. Statistical analysis was performed in order to relate oxidation parameters to pro- and anti-oxidant status of muscle.