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 Google Scholar
Google Scholar
Right arrow Articles by O'Grady, M. N.
Right arrow Articles by Allen, P.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by O'Grady, M. N.
Right arrow Articles by Allen, P.

Journal of Animal Science, Vol 79, Issue 11 2827-2834, Copyright © 2001 by American Society of Animal Science

JOURNAL ARTICLE

Effects of dietary supplementation with vitamin E and organic selenium on the oxidative stability of beef

M. N. O'Grady, F. J. Monahan, R. J. Fallon and P. Allen
Department of Food Science, University College Dublin, Belfield, Dublin 4, Ireland.

The effects of supplementation of beef cattle diets with organic Se (0.3 mg/kg) and vitamin E (300 I.U. alpha-tocopheryl acetate/kg feed), for 55 d preceding slaughter, on the antioxidant status and oxidative stability of muscle was examined. Dietary vitamin E supplementation led to an increase (P < 0.05) in plasma, and longissimus muscle alpha-tocopherol levels. In minced longissimus muscle stored in 80% 02:20% CO2, lipid and oxymyoglobin oxidation were lower (P < 0.05) in muscle from vitamin E-supplemented animals compared with unsupplemented animals. Dietary Se supplementation did not significantly affect muscle Se levels, glutathione peroxidase activity, or susceptibility to lipid and oxymyoglobin oxidation in the presence or absence of vitamin E. Covariance analysis indicated that, in addition to muscle alpha-tocopherol, differences in muscle glutathione peroxidase activity, and pH could account for variation in the susceptibility of muscle to lipid and oxymyoglobin oxidation.




HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2001 by the American Society of Animal Science.