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Dietary α-Tocopheryl Acetate Enhances Beef Quality in Holstein and Beef Breed Steers |
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| Authors: | RN ARNOLD KK SCHELLER SC ARP SN WILLIAMS DM SCHAEFER |
| Affiliation: | Authors Arnold, Scheller, Arp and Schaefer are with the Dept. of Meat &Animal Science, Univ. of Wisconsin, Madison, WI 53706. Author Williams is with the Vitamin &Fine Chemicals Division, 340 Kingsland Street, Hoffmann-La Roche Inc., Nutley, NJ 07110–1199. Address inquiries to Dr. D.M. Schaefer. |
| Abstract: | The effect of long-term feeding (252 days) of three supplemental levels of α-tocopheryl acetate (actual 0, 360 and 1290 IU/head/day) on meat quality was evaluated in Holstein and beef breed steers. Tissue vitamin E concentrations were increased by each increment of supplementation. The color display life of fresh beef under simulated retail conditions was extended 2 to 5 days by vitamin E and lipid oxidation was markedly reduced. Microbial population was not affected by level of supplementation. No deterioration in sensory quality occurred for steaks from supplemented steers that were displayed until the time steaks from unsupplemented steers discolored. |
| Keywords: | vitamin E beef color metmyoglobin oxidation |