Título:	Effect of a-tocopherol tissue levels on beef quality.
Autoria:	NASSU, R. T. DUGAN, M. E. R. JUÁREZ, M. BASARAB, J. A. BARON, V. S. AALHUS, J. L.
Afiliação:	RENATA TIEKO NASSU, CPPSE; M. E. R. DUGAN, Agriculture and Agri-Food Canada, Lacombe Research Centre; M. JUÁREZ, Agriculture and Agri-Food Canada, Lacombe Research Centre; J. A. BASARAB, Alberta Agriculture and Rural Development, Lacombe Research Centre; V. S. BARON, Agriculture and Agri-Food Canada, Lacombe Research Centre; J. L. AALHUS, Agriculture and Agri-Food Canada, Lacombe Research Centre.
Ano de publicação:	2011
Referência:	Animal, v. 5, n. 12, p. 2010-2018, December 2011.
Conteúdo:	To evaluate meat quality of beef with different ?-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-?-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, ?-tocopherol tissue levels did not affect (P > 0.05) pH, proximate analysis, drip and cooking losses, and shear force of steaks. No effect of ?-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 ?-tocopherol. Similar results were found for ground beef (25% fat) prepared from 6-day aged meat. Thus, higher ?-tocopherol tissue levels protect ground beef and long-aged steaks from discolouration and lipid oxidation.
NAL Thesaurus:	beef vitamin E
Palavras-chave:	Ageing Tenderness
Digital Object Identifier:	10.1017/S1751731111001182
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CPPSE)