Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E

Faustman, C.; Cassens, R. G.; Schaefer, D.M.; Buege, Dennis R.; Williams, S.N.; Scheller, K.K.

doi:10.1111/j.1365-2621.1989.tb07899.x

Cited by 325 publications

(161 citation statements)

References 25 publications

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“…Besides, it was possible that, in the conditions of the present study, the basal levels of vitamin E in the diets, without vitamin supplementation, were sufficient for its incorporation in LD muscles of the animals. According to Faustman et al (1989), muscle tocopherol concentrations >3 µg/g of tissue did not appear to yield any added benefit for reducing lipid oxidation rates in ground sirloin from Holstein steers. The total tocopherol concentration in the muscle of animals fed soybean was 3.09 µg/g of tissue in the present study.…”

Section: Tbars Vitamin E and Meat Colormentioning

confidence: 86%

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Neto

Chizzotti

Ramos

et al. 2015

Animal

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The objective of this study was to evaluate the fatty acid profile and qualitative characteristics of meat from feedlot young bulls fed ground soybean or ground cottonseed, with or without supplementation of vitamin E. A total of 40 Red Norte young bulls, with an initial average age of 20 months, and an initial average BW of 339 ± 15 kg, were allotted in a completely randomized design using a 2 × 2 factorial arrangement, with two oilseeds, and daily supplementation or not of 2500 IU of vitamin E. The experimental period was for 84 days, which was preceded by an adaptation period of 28 days. The treatments were ground soybean (SB), ground soybean plus vitamin E (SBE), ground cottonseed (CS) and ground cottonseed plus vitamin E (CSE). The percentage of cottonseed and soybean in the diets (dry matter basis) was 24% and 20%, respectively. Diets were isonitrogenous (13% CP) and presented similar amount of ether extract (6.5%). The animals were slaughtered at average live weight of 464 ± 15 kg, and samples were taken from the longissimus dorsi muscle for the measurement of fatty acid concentration and the evaluation of lipid oxidation and color of the beef. Before fatty acid extraction, muscle tissue and subcutaneous fat of the longissimus dorsi were separated to analyze fatty acid profile in both tissues. Supplementation of vitamin E did not affect fatty acid concentration, lipid oxidation and color (P > 0.05). Subcutaneous fat from animals fed CS diet had greater C12:0, C16:0 and C18:0 contents (P < 0.03). In addition, CS diets reduced the C18:1 and C18:2 cis-9, trans-11 contents in subcutaneous fat (P < 0.05). The muscle from animals fed CS tended to higher C16:0 and C18:0 contents (P < 0.11), and decreased C18:1, C18:2 cis-9, trans-11 and C18:3 contents (P < 0.05) compared with SB. The Δ 9 -desaturase index was greater in muscle from animals fed SB (P < 0.01). At 42 days of age, meat from cattle fed SB had a greater lipid oxidation rate (P < 0.05). Meat from animals fed SB diets had less lightness and redness indices than meat from animals fed CS diets after 14 days of age. In conclusion, the addition of ground cottonseed in the finishing diets did increase the saturated fatty acid content of the longissimus dorsi. However, animals fed cottonseed exhibited greater lightness and redness of beef. In this study, the addition of vitamin E did not affect qualitative characteristics of meat.

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Section: Tbars Vitamin E and Meat Colormentioning

confidence: 86%

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Neto

Chizzotti

Ramos

et al. 2015

Animal

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“…Lipid oxidation in fresh meat could also be due to MMb-H 2 O 2 and in the cooked meat by Fe 3+ released by MMb. MMb formation and accumulation of lipid oxidation products are positively correlated [28]. Mb oxidation precedes the muscular lipid oxidation [77] and could play a catalyst role in the process of deterioration of flavour [98].…”

Section: Juicinessmentioning

confidence: 93%

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

et al. 2001

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-Ruminant meat is an important source of nutrients and is also of high sensory value. However, the importance and nature of these characteristics depend on ruminant nutrition. The first part of this review is focused on biochemical and dietetic value of this meat. It offers a panel of quantitative and qualitative contributions, especially through its fatty acids characteristics. Since saturated and trans-monounsaturated fatty acids are considered as harmful to human health, their amount in muscles can be reduced by increasing the proportions of dietary polyunsaturated fatty acids (PUFA) absorbed by the animals. On the contrary, some fatty acids (n-6 and n-3 PUFA, conjugated linoleic acid) specifically incorporated in muscle tissues would play a favourable role in the prevention or reduction of major diseases in human (cancers, atherosclerosis, obesity) and therefore be recommended. The second part of this review treats different aspects of the sensorial qualities of meat. Skeletal muscle structure and its biochemical components influence muscle transformation to meat and sensorial qualities including tenderness, colour, flavour and juiciness. This paper shows how nutrition can influence, in ruminants, metabolic activity as well as muscle structure and composition, and thereby affect meat quality. muscle / meat / ruminant / nutrition / dietetic value / sensorial quality Résumé -Nutrition des ruminants et qualités de leurs viandes. Les viandes des ruminants sont une source importante de nutriments pour l'alimentation humaine et leurs qualités sensorielles sont très appréciées. L'importance et la nature de ces particularités dépendent toutefois de la nutrition des ruminants. La première partie de cette revue bibliographique est consacrée à la composition Reprod. Nutr. Dev. 41 (2001)

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“…Our result are in agreement with previous studies [32] [33] that observed an increase of α-tocopherol in the meat from animals reared at pasture with supplementation. High concentrations of vitamin E in muscle have been shown to increase the oxidative stability of beef [34], since vitamin E reduces lipid oxidation, improving meat quality characteristics such as colour, flavour, texture and nutritional value, as well as increasing shelf-life [35].…”

Section: Resultsmentioning

confidence: 99%

Nutraceutical Properties of Meat from Grazing Podolian Young Bulls

Marino

Albenzio²,

Malva³

et al. 2014

FNS

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The effect of rearing system (pasture with supplementation 15% crude protein OUT15 vs indoor IND) on meat nutritional and nutraceutical properties was evaluated in twenty Podolian young bulls. Meat quality characteristics were measured on three different muscles (Longissimus dorsi, LD, Semimembranosus, SM, Semitendinosus, ST), vacuum-packaged and chilled stored at 2˚C -4˚C for 15 days. No differences were found on chemical composition in meat from animals reared with different rearing system. Pasture with supplementation produced an improvement in fatty acid composition with a higher polyunsaturated fatty acid percentage, particularly, conjugated linoleic acids (CLA) and very long chain ω3 PUFA, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Meat from young bulls reared at pasture with supplementation showed in all examined muscles the highest α-tocopherol content compared with meat from IND group. On the other hand, malondialdehyde content was not affected by the feeding treatment.

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Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E

Cited by 325 publications

References 25 publications

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

Nutraceutical Properties of Meat from Grazing Podolian Young Bulls

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