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Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids

Juárez, M., Dugan, M.E.R., Aldai, N., Basarab, J.A., Baron, V.S., McAllister, T.A., Aalhus, J.L. (2012). Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids, 90(3), 764-769. http://dx.doi.org/10.1016/j.meatsci.2011.11.010

Abstract

In order to investigate the effects of increasing beef n-3 fatty acid content and the protective effects of vitamin E antioxidant activity on meat quality characteristics, 80 feedlot steers were fed 4 different diets (control, high vitamin E, 10% ground flaxseed or high vitamin E-10% ground flaxseed). While dietary treatments had no effect (P> 0.05) on meat composition or tenderness values, the increase in oxidation products was lower (P= 0.046) in meat from vitamin E supplemented steers and higher (P= 0.006) in meat from flaxseed fed animals. The increase in α-tocopherol tissue levels (P< 0.001) in meat from animals fed flaxseed and increased dietary vitamin E resulted in the lowest drip loss values (P= 0.013). As expected, display time had a large effect on retail traits in both steaks and patties (P< 0.001). While retail traits of steaks were not affected by the dietary treatments (P> 0.05), feeding flaxseed decreased (P< 0.05) ground beef retail scores, which were not corrected by higher levels of dietary vitamin E. Finally, although no effect (P> 0.05) was observed among treatments for sensory attributes in steaks, the correlations of a combined n-3:α-tocopherol ratio against retail and sensory attributes (P< 0.05) suggest that increased n-3 fatty acids levels require increased dietary antioxidants, such as vitamin E to avoid negative effects on meat quality from a loss in oxidative stability. © 2011.

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