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Effect of α-tocopherol tissue levels on beef quality

Published online by Cambridge University Press:  25 July 2011

R. T. Nassu ,
M. E. R. Dugan ,
M. Juárez ,
J. A. Basarab ,
V. S. Baron  and
J. L. Aalhus
R. T. Nassu
Affiliation:
Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada Embrapa Pecuaria Sudeste, Rodovia Washington Luiz, km 234, CP 339, Sao Carlos, SP, CEP 13560-970, Brazil
M. E. R. Dugan
Affiliation:
Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada
M. Juárez
Affiliation:
Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada
J. A. Basarab
Affiliation:
Alberta Agriculture and Rural Development, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada
V. S. Baron
Affiliation:
Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada
J. L. Aalhus*
Affiliation:
Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada
*
†E-mail: Jennifer.Aalhus@agr.gc.ca
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Abstract

To evaluate meat quality of beef with different α-tocopherol tissue levels, 55 feedlot steers were fed a barley-based finisher diet with four vitamin E supplementation levels (0, 350, 700 and 1400 IU dl-α-tocopheryl acetate/animal per day) for 120 days. Although the increase in oxidation levels overtime was much smaller (P < 0.001) in the high-medium and high groups, α-tocopherol tissue levels did not affect (P > 0.05) pH, proximate analysis, drip and cooking losses, and shear force of steaks. No effect of α-tocopherol tissue levels was found in retail evaluation of steaks after a short ageing time of 6 days, but with 21 days of ageing, a delay in formation of metmyoglobin (P = 0.008) was observed in steaks with higher tissue levels of α-tocopherol. Similar results were found for ground beef (25% fat) prepared from 6-day aged meat. Thus, higher α-tocopherol tissue levels protect ground beef and long-aged steaks from discolouration and lipid oxidation.

Keywords

ageingbeeftendernessvitamin E
Type
Full Paper
Information
animal , Volume 5 , Issue 12 , 10 November 2011 , pp. 2010 - 2018
Copyright
Contributions by J.A.Basarab, Copyright © The Animal Consortium Animal Consortium and contributions by R.T. Nassu, M.E.R. Dugan, M. Juarez, V.S. Baron, J.L. Aalhus © Her Majesty the Queen in Right of Canada, as represented by the Minister of Agriculture and Agri-Food Canada 2011

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