| Abstract: | The effect of administering vitamins E (E50 or E200: 50 or 200 mg kg diet) and C (C500 or C1000: 500 or 1000 mg l−1 water) singly and in combination was verified on plasma and muscle levels of α‐tocopherol and the oxidative stability of rabbit meat during display. Six groups of 10 hybrid males were fed experimental diets from 35 to 85 days of age. Productive performance and carcass drip loss were also recorded. Performance was unaffected by treatments, but drip loss was improved by simultaneous administration of the two antioxidants. The α‐tocopherol levels in plasma and muscle were significantly higher in animals which simultaneously ingested the highest amounts of the two vitamins, and the oxidative processes (TBA‐RS values) of their meat during storage were lower. The results confirm the synergistic action of ascorbate and the benefit of using high levels of the two vitamins to prevent oxidative stress during meat processing and storage. © 2000 Society of Chemical Industry |
