Effect of vitamine E on quality of vacuum packaged meat of bulls

Twenty (ten experimental and ten control) bulls of Holstein breed with average live weight 325 kg were used in this experiment. Experimental group was fed a diet supplemented with vitamine E (Rovimix E-50 SD, La Roche) on level 1000 IU --tocopherylacetate per animal and day. After slaughter (at aver...

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Bibliographic Details
Published inPol̕nohospodárstvo Vol. 46; no. 3
Main Authors Palanska O, Lahucky, R, Zaujec, K, Pavlic, M, Polak, P, Mojto, J. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovak Republic))
Format Journal Article
LanguageSlovak
Published 2000
Subjects
BULLS
CALIDAD
CARNE
MEAT
QUALITE
QUALITY
TAUREAU
TORO
VIANDE
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Summary:Twenty (ten experimental and ten control) bulls of Holstein breed with average live weight 325 kg were used in this experiment. Experimental group was fed a diet supplemented with vitamine E (Rovimix E-50 SD, La Roche) on level 1000 IU --tocopherylacetate per animal and day. After slaughter (at average l.w. 450 kg) beside chemical composition of vacuum packaged meat (m. longissimus dorsi, storage at 4 deg C for 48 hours, 7 and 28 days) were measured pH, conductivity, colour stability, total pigments, metmyoglobin and thiobarbituric acid number. Suplementation of vitamine E in diet did not influence the quality values of vacuum packaged meat significantly. Significant lower (P0.01) conductivity values on 7 days storage of vacuum packaged meat of experimental group with supplementation of vitamine E compare with control group (9.04 vs. 14.4 ªS) showed a positive effect of vitamine E on membrane stability of m. longissimus dorsi
Bibliography:Q04
L51
2000000393
ISSN:0551-3677