Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef

Descalzo, Adriana María; Insani, E. M.; Biolatto, Andrea; Sancho, Ana María; García, Pedro González; Pensel, Norma Ana; Josifovich, J. A.

doi:10.1016/j.meatsci.2004.11.018

Cited by 228 publications

(166 citation statements)

References 38 publications

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“…There is no known literature on the vitamin C concentration in sheep muscle, but the overall mean reported here, 7 μg g~\ was in the middle of range reported for beef (Brubacher et al 1985;Schaefer et al 1995), but markedly lower than the mean of 25 μg g -1 for psoas muscle from pasture-fed cattle reported by Descalzo et al (2005). The decrease in concentration with maturity ( Fig.…”

Section: Vitaminscontrasting

confidence: 42%

Changes in composition and quality characteristics of ovine meat and fat from castrates and rams aged to 2 years

Young¹,

Lane

Podmore

et al. 2006

New Zealand Journal of Agricultural Research

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A comprehensive set of quality parameters has been recorded for meat and fat from groups of castrate and ram lambs raised on pasture and slaughtered in groups of six at 91-day intervals from 122 to 668 days of age. These include mechanical evaluation of meat tenderness, sensory evaluations of meat flavour and fat odour, and measurements of fat colour, fatty acid composition, vitamins C and E, free glucose and iron in the meat, and of the concentrations of the flavour compounds indoles, phenols, and branched chain fatty acids in the fat. There was significant variation in many parameters between slaughter days, including markedly lower meat tenderness in one slaughter group, probably in response to unfavourable pasture conditions. Older ram lambs tended to be less tender than castrates of the same age. However, no longer-term age-related trends were observed in tenderness or flavour quality. Concentrations of free glucose in rigor muscle and vitamin C showed a declining trend with age. A05063; Online publication date 25 October 2006 Received 29 November 2005; accepted 19 September 2006Concentrations of the branched chain fatty acids 4-methyloctanoic and 4-methylnonanoic acids in fat increased with age. Sex category effects were observed for the branched chain fatty acids and for indole and skatole. Higher concentrations were observed in ram lambs. The data indicate there is only a limited decline in lamb meat quality characteristics up to nearly 2 years of age, but that pasture feeding conditions may affect quality significantly.

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Section: Vitaminscontrasting

confidence: 42%

Changes in composition and quality characteristics of ovine meat and fat from castrates and rams aged to 2 years

Young¹,

Lane

Podmore

et al. 2006

New Zealand Journal of Agricultural Research

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“…Discussion of the differences in dried meats between different species was difficult in this report. This is because TBARS value should be related to the concentration of polyunsaturated fatty acids, natural antioxidants and enzymes (Gatellieret al, 2004;Descalzo et al, 2005), which depend on many factors such as gender, age, production region (Hoffman et al, 2007) and diet (Warren et al, 2008). In this study, observed TBARS values may be due to the difference in fatty acid composition of dried meat from different species.…”

Section: Percentage (%) Serjmyadag Dorj Alimaa Tsagaan Others Journmentioning

confidence: 63%

Quality of dried meats from different livestock species

Dorg

Tsagaan²,

Sekikawa

2015

Mong. J. Agric. Sci.

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“…Indeed, β-carotene and lutein are preferentially associated with fresh forage feeding (Descalzo et al, 2005;Dunne et al, 2009). Retinol content in meat was also low and showed no differences between feeding treatments.…”

Section: Tbars Vitamin E and Meat Colormentioning

confidence: 95%

“…Furthermore, according to Arnold (1993), α-tocopherol depletion is slow in the muscle and, therefore, meat from animals slaughtered after feedlot could have high levels of α-tocopherol and other antioxidants obtained from pasture. Similarly, Descalzo et al (2005) evaluated the effect of the feeding system (pasture or feedlot) and supplemental vitamin E (500 IU/animal per day for 140 days) and found that vitamin supplementation had no effect on TBARS values and only the feeding system affected TBARS. However, Gatellier et al (2001), evaluating the effect of vitamin E (1000 mg/animal per day for 111 days) on lipid stability in beef, found decreased TBARS values owing to vitamin E supplementation.…”

Section: Tbars Vitamin E and Meat Colormentioning

confidence: 99%

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Neto

Chizzotti

Ramos

et al. 2015

Animal

Self Cite

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The objective of this study was to evaluate the fatty acid profile and qualitative characteristics of meat from feedlot young bulls fed ground soybean or ground cottonseed, with or without supplementation of vitamin E. A total of 40 Red Norte young bulls, with an initial average age of 20 months, and an initial average BW of 339 ± 15 kg, were allotted in a completely randomized design using a 2 × 2 factorial arrangement, with two oilseeds, and daily supplementation or not of 2500 IU of vitamin E. The experimental period was for 84 days, which was preceded by an adaptation period of 28 days. The treatments were ground soybean (SB), ground soybean plus vitamin E (SBE), ground cottonseed (CS) and ground cottonseed plus vitamin E (CSE). The percentage of cottonseed and soybean in the diets (dry matter basis) was 24% and 20%, respectively. Diets were isonitrogenous (13% CP) and presented similar amount of ether extract (6.5%). The animals were slaughtered at average live weight of 464 ± 15 kg, and samples were taken from the longissimus dorsi muscle for the measurement of fatty acid concentration and the evaluation of lipid oxidation and color of the beef. Before fatty acid extraction, muscle tissue and subcutaneous fat of the longissimus dorsi were separated to analyze fatty acid profile in both tissues. Supplementation of vitamin E did not affect fatty acid concentration, lipid oxidation and color (P > 0.05). Subcutaneous fat from animals fed CS diet had greater C12:0, C16:0 and C18:0 contents (P < 0.03). In addition, CS diets reduced the C18:1 and C18:2 cis-9, trans-11 contents in subcutaneous fat (P < 0.05). The muscle from animals fed CS tended to higher C16:0 and C18:0 contents (P < 0.11), and decreased C18:1, C18:2 cis-9, trans-11 and C18:3 contents (P < 0.05) compared with SB. The Δ 9 -desaturase index was greater in muscle from animals fed SB (P < 0.01). At 42 days of age, meat from cattle fed SB had a greater lipid oxidation rate (P < 0.05). Meat from animals fed SB diets had less lightness and redness indices than meat from animals fed CS diets after 14 days of age. In conclusion, the addition of ground cottonseed in the finishing diets did increase the saturated fatty acid content of the longissimus dorsi. However, animals fed cottonseed exhibited greater lightness and redness of beef. In this study, the addition of vitamin E did not affect qualitative characteristics of meat.

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Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef

Cited by 228 publications

References 38 publications

Changes in composition and quality characteristics of ovine meat and fat from castrates and rams aged to 2 years

Changes in composition and quality characteristics of ovine meat and fat from castrates and rams aged to 2 years

Quality of dried meats from different livestock species

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

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