Vitamin E is a fat-soluble antioxidant, therefore, it can be stored in any fat depot in the body, where it exerts a potent chain-breaking antioxidant effect. Moreover, the antioxidant activity of vitamin E-like compounds is also present in meat post mortem. The deposition of tocopherol in the muscle depends on the dosage, the source, and the period of supplementation, so different dosage-time combinations have been developed. Vitamin E does not affect production parameters if minimum requirements for function and growth are satisfied, but it could influence lamb fatty acid profile. During display, it protects PUFA from degradation, reducing lipid oxidation and, therefore, delaying discolouration. Furthermore, vitamin E would indirectly affect the development of lamb aroma by reducing protein and lipid oxidation. To facilitate optimal supplementation rates by producers and retailers, the present paper reviews vitamin E chemistry, biochemistry, nutrition and its ability to maintain lamb quality.

维生素E是脂溶性抗氧化剂，因此，它可以储存在体内的任何脂肪仓库中，在其中发挥有效的断链抗氧化剂作用。此外，维生素E的抗氧化活性类化合物也存在于宰后肉中。生育酚在肌肉中的沉积取决于剂量，来源和补充时间，因此开发了不同的剂量时间组合。如果满足功能和生长的最低要求，维生素E不会影响生产参数，但是会影响羔羊的脂肪酸谱。在展示过程中，它可以保护PUFA免受降解，减少脂质氧化并因此延缓变色。此外，维生素E会通过减少蛋白质和脂质的氧化而间接影响羊肉香气的产生。为了促进生产者和零售商的最佳补充率，本文对维生素E的化学，生物化学，营养及其保持羔羊品质的能力进行了综述。