Effect of á-tocopherol content on the oxidative stability of sarcoplasmic reticulum from bovine skeletal muscle.

YANG A, BREWSTER M TUME R Y LANARI M.C.

Journal Food Lipids

Año: 2003 p. 171 - 191

Yang A, Brewster M Tume R y Lanari  M.C. Effect of á-tocopherol content on the oxidative stability of sarcoplasmic reticulum from bovine skeletal muscle.  Journal  Food Lipids, 10(3) 179-191. Food and Nutrition Press Inc.Trumbull EEUU. 2003   The effect of different alpha-tocopherol contents in sarcoplasmic reticulum (SR) membranes on lipid oxidation was investigated Muscle membranes contain high contents of polyunsaturated fatty acids that are very susceptible to oxidation during chilled or frozen storage. SR was prepared from M. longissimus dorsi, M. semimembranosus and M. gluteus medius muscles of pasture- and grain-fed steers supplemented with vitamin E (0, 500 or 2500 IU alpha-tocopheryl acetate) for 105 132 days. Vitamin E supplementation increased the alpha-tocopherol concentration in SR of grain-fed cattle but did not change that of pasture-fed cattle. SR from pasture-fed beef had more linolenic and less linoleic acid than that of grain-fed meat and, compared with the other treatment groups, SR of control grain-fed cattle was significantly more prone to lipid oxidation, corresponding with its lower alpha-tocopherol content. Thus, alpha-tocopherol content appears to play a major role in determining the extent of lipid oxidation in muscle membranes, especially in those from pasture-fed beef that contained more polyunsaturated fatty acids.