Antioxidant status and tenderness of beef as influenced by higher level of vitamins E and D3 in diet
2002
Novotna, K. | Lahucky, R. | Zaujec, K. | Pavlic, M. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovak Republic))
The effects of feeding high level of vitamin E and high level of vitamin D3 on antioxidative status and tenderness of longissimus thoracis (LT) and psoas major (PM) of bulls (Slovak Pied, n=18) was investigated. Treatments consisted of supplementation of vitamin E (1000 mg ? - tocopherolacetate/ head/day) for the last 100 days (n=6) and vitamin D3 (7.5 x 10E6 IU) for the last 7 days (n=6) before slaughtering (average 540 kg live weight). The level of ? - tocopherol was higher (P 0,05) in muscles (LT, PM and ST) from bulls treated with higher vitamin E than in controls in order PM ST LT. Level of alpha - tocopherol may be controlled also ante mortem (ST muscle). Rate of oxidation by stimulation with Fe2+/ ascorbate was positively influenced by vitamin E supplementation in order PM LT. Oral treatment with vitamin D3 positively influenced shear force (W - B) value mainly at 2 days ageing of LT muscle. Preliminary results demonstrate that to combine supplementing vitamin E and vitamin D3 are promising for further experimental approach
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