Carcass and meat quality of bulls after supplementation of vitamin E in feed ration
2000
Lahucky, R. | Kica, J. | Palanska, O. | Zaujec, K. | Pavlic, M. (Research Institute of Animal Production Nitra, (Slovak Republic))
Impact of vitamin E (alpha-tocopherol) on carcass and meat quality of bulls were evaluated in this experiment. Total 26 (13 experimental, 13 control) bulls (Slovak Pied, Pinzgauer) with live weight 350+-25 kg were used in the experiment. At finishing of experiment (average 100 days of application of vitamin E, Slovakofarma Hlohovec) animals were slaughtered at live weight 500+-35 kg. No negative effect of vitamin E administration on inner and external fat content were received. The most favourable results with vitamin E were achieved in electric conductivity values of m. longissimus dorsi and cooking loss of m. psoas major in samples taken 48 hours post mortem
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