Lipid oxidation in buffalo meat from animals with dietary supplementation of vitamin E

Abstract

Buffalo (Bubalus bubalis) meat is not widely used in the diet, but it is recently reconsidered due to its valuable nutritional qualities. New strategies aiming to improve the quality of buffalo meat have to be applied particularly to face the problem of lipid peroxidation, one of the most important causes of meat food deterioration. The aim of this study was to evaluate the lipid oxidation of buffalo meat (muscles Caput longum tricipitis brachii, Longissimus dorsi and Semimembranosus), coming from animals fed with two different amount of vitamin E (600 IU/die and 1500 IU/die for 102 -123 days) considering, as markers for lipid oxidation, the concentration of malondialdehyde (MDA) by HPLC-UV and TBA test. Moreover it was evaluated, by HPLC-DAD, vitamin E concentration in the meat samples. Muscles coming from animals with vitamin E supplementation were in mean 2 times more enriched of vitamin E than control (p < 0.05). Meat from buffalo fed with 600 IU/die vitamin E had significant lower MDA concentration in comparison with control (in mean -53%, n= 4). Both for MDA and vitamin E concentrations not significant differences were found between the supplementation of 600 IU/die and 1500 IU/die. It is concluded that dietary supplementation with Vitamin E is a promising strategy to prevent lipid oxidation of buffalo meat and to prolong its shelf-life.

Keywords

• Buffalo meat, Lipid oxidation, Vitamin E