This work aims at evaluating shelf life of meat from Boer-Saanen cross goats fed on diets containing vitamin E. Thirty-five feedlot-fed goats with an initial body weight of 21.6 ± 2.8 kg were subjected to four treatments in a completely randomized design: a control treatment with vitamin E plus others containing 50, 150, and 450 mg dl-α-tocopherol acetate/kg DM. Longissimus lumborum (LL) muscle samples were stored at temperatures between 4 and 6 °C during 15 days, and evaluated for lipid peroxidation using the thiobarbituric acid reactive substances (TBARS) method and for visual acceptance by consumers by different survival analysis techniques. The addition, vitamin E in diets influenced shelf life of LL muscle, indicating longer meat preservation as the levels of the vitamin in diet increased, as the results obtained in chemical and subjective visual assessments showed. TBARS analysis showed to be more accurate in predicting shelf life of meat than subjective visual assessment by consumers, which reached a saturation threshold of 2 mg malonaldehyde/kg of meat earlier at all tested levels of vitamin E inclusion.

这项工作旨在评估以含维生素E的饮食喂养的Boer-Saanen杂交山羊的肉的保质期。对25只初始体重为21.6±2.8公斤的饲养场饲养的山羊进行了四种完全随机设计的处理：维生素E以及其他含有50、150和450 dl dl的对照治疗-α-生育酚乙酸酯/ kg DM。腰最长肌（LL）肌肉样品在4至6°C的温度下存储15天，并使用硫代巴比妥酸反应性物质（TBARS）方法评估脂质过氧化作用，并通过不同的生存分析技术获得消费者的视觉认可。另外，饮食中的维生素E影响了LL肌肉的保质期，这表明随着饮食中维生素含量的增加，肉类的保存时间也会更长，如化学和主观视觉评估结果所示。与消费者的主观视觉评估相比，TBARS分析显示出更准确的预测肉类货架期，在所有测试的维生素E含量水平下，饱和度阈值均达到2 mg丙二醛/ kg肉。