J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Faustman, C.
Right arrow Articles by Havens, A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Faustman, C.
Right arrow Articles by Havens, A.

Journal of Animal Science, Vol 76, Issue 4 1019-1026, Copyright © 1998 by American Society of Animal Science

JOURNAL ARTICLE

Beef color update: the role for vitamin E

C. Faustman, W. K. Chan, D. M. Schaefer and A. Havens
Animal Science Department, University of Connecticut, Storrs 06269-4040, USA.

Dietary supplementation of livestock with vitamin E results in improved quality of meat subsequently obtained from these animals. The effect is especially noteworthy in cattle, in which the primary effects are delayed discoloration and lipid oxidation. A threshold level of alpha-tocopherol in muscle ensures a detectable effect; dietary strategies for attaining this threshold must consider tocopherol status of cattle arriving at the feedyard and duration and level of supplementation. The alpha-tocopherol concentration in muscle must be determined before proper interpretation of experimental results can be made. Muscles vary in their color stability, and this relative difference is not changed by vitamin E supplementation. Several in vitro models have been used to characterize the interaction between alpha-tocopherol, lipid oxidation, and oxymyoglobin oxidation. Alpha-tocopherol seems to exert its color-stabilizing effect by indirectly delaying oxymyoglobin oxidation via direct inhibition of lipid oxidation. However, recent results demonstrating a protective effect of alpha-tocopherol toward oxymyoglobin in low-oxygen atmospheres indicate that additional mechanisms may exist. A better understanding of the fundamental bases for protection of water-soluble myoglobin by lipid-soluble alpha-tocopherol is needed to optimize this beneficial effect.


This article has been cited by other articles:


Home page
 J ANIM SCIHome page
R. E. Larrain, M. P. Richards, D. M. Schaefer, L. L. Ji, and J. D. Reed
Growth performance and muscle oxidation in rats fed increasing amounts of high-tannin sorghum
J Anim Sci, December 1, 2007; 85(12): 3276 - 3284.
[Abstract] [Full Text] [PDF]

Home page
 J ANIM SCIHome page
S. D. Baker, J. I. Szasz, T. A. Klein, P. S. Kuber, C. W. Hunt, J. B. Glaze Jr., D. Falk, R. Richard, J. C. Miller, R. A. Battaglia, et al.
Residual feed intake of purebred Angus steers: Effects on meat quality and palatability
J Anim Sci, April 1, 2006; 84(4): 938 - 945.
[Abstract] [Full Text] [PDF]

Home page
 J ANIM SCIHome page
G. Rentfrow, M. L. Linville, C. A. Stahl, K. C. Olson, and E. P. Berg
The effects of the antioxidant lipoic acid on beef longissimus bloom time
J Anim Sci, October 1, 2004; 82(10): 3034 - 3037.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1998 by the American Society of Animal Science.