Hostname: page-component-76fb5796d-vfjqv Total loading time: 0 Render date: 2024-04-26T17:25:09.125Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of α-tocopherol tissue levels on beef quality

Published online by Cambridge University Press:  25 July 2011

R. T. Nassu ,
M. E. R. Dugan ,
M. Juárez ,
J. A. Basarab ,
V. S. Baron  and
J. L. Aalhus
R. T. Nassu
Affiliation:
Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada Embrapa Pecuaria Sudeste, Rodovia Washington Luiz, km 234, CP 339, Sao Carlos, SP, CEP 13560-970, Brazil
M. E. R. Dugan
Affiliation:
Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada
M. Juárez
Affiliation:
Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada
J. A. Basarab
Affiliation:
Alberta Agriculture and Rural Development, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada
V. S. Baron
Affiliation:
Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada
J. L. Aalhus*
Affiliation:
Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada
*
†E-mail: Jennifer.Aalhus@agr.gc.ca
Get access

Abstract

To evaluate meat quality of beef with different α-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-α-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, α-tocopherol tissue levels did not affect (P > 0.05) pH, proximate analysis, drip and cooking losses, and shear force of steaks. No effect of α-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 α-tocopherol. Similar results were found for ground beef (25% fat) prepared from 6-day aged meat. Thus, higher α-tocopherol tissue levels protect ground beef and long-aged steaks from discolouration and lipid oxidation.

Keywords

ageingbeeftendernessvitamin E
Type
Full Paper
Information
animal , Volume 5 , Issue 12 , 10 November 2011 , pp. 2010 - 2018
Copyright
Contributions by J.A.Basarab, Copyright © The Animal Consortium Animal Consortium and contributions by R.T. Nassu, M.E.R. Dugan, M. Juarez, V.S. Baron, J.L. Aalhus © Her Majesty the Queen in Right of Canada, as represented by the Minister of Agriculture and Agri-Food Canada 2011

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Aldai, N, Aalhus, JL, Dugan, MER, Robertson, WM, McAllister, TA, Walter, LJ, McKinnon, JJ 2010. Comparison of wheat- versus corn-based dried distillers’ grains with solubles on meat quality of feedlot cattle. Meat Science 84, 569–577.CrossRefGoogle ScholarPubMed
Arnold, RN, Arp, SC, Scheller, KK, Williams, SN, Schaefer, DM 1993. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef. Journal of Animal Science 71, 105–118.CrossRefGoogle ScholarPubMed
Arnold, RN, Scheller, KK, Arp, SC, Williams, SN, Buege, DR, Schaefer, DM 1992. Effect of long- or short-term feeding of alpha-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics, and beef color stability. Journal of Animal Science 70, 3055–3065.CrossRefGoogle ScholarPubMed
Association of Official Analytical Chemists (AOAC) 1995. Official methods of analysis. AOAC, Arlington, VA, USA.Google Scholar
Asghar, A, Gray, JI, Booren, AM, Gomaa, EA, Abouzied, MM, Miller, ER, Buckley, DJ 1991. Effects of supranutritional dietary vitamin E levels on subcellular deposition of α-tocopherol in the muscle and on pork quality. Journal of the Science of Food and Agriculture 57, 31–41.CrossRefGoogle Scholar
Burton, GW, Traber, MG 1990. Vitamin E: Antioxidant activity, biokinetics, and bioavailability. Annual Review of Nutrition 10, 357–382.CrossRefGoogle ScholarPubMed
Clausen, I, Jakobsen, M, Ertbjerg, P, Madsen, NT 2009. Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef. Packaging Technology and Science 22, 85–96.CrossRefGoogle Scholar
Commission Internationale de l'Eclairage 1978. International Commission on Illumination, Colorimetry: Official Recommendations of the International Commission on Illumination. Publication CIE no. 15 (E-1.3.1). Bareau Central de la CIE, Paris, France.Google Scholar
den Hertog-Meischke, MJA, Smulders, FJM, Houben, JH, Eikelenboom, G 1997. The effect of dietary vitamin E supplementation on drip loss of bovine longissimus lumborum, psoas major and semitendinosus muscles. Meat Science 45, 153–160.CrossRefGoogle ScholarPubMed
Dugan, ME, Kramer, JKG, Robertson, WM, Meadus, WJ, Aldai, N, Rolland, DC 2007. Comparing subcutaneous adipose tissue in beef and muskox with emphasis on trans 18:1 and conjugated linoleic acids. Lipids 42, 509–518.CrossRefGoogle ScholarPubMed
Eikelenboom, G, Hoving-Bolink, AH, Kluitman, I, Houben, JH, Klont, RE 2000. Effect of dietary vitamin E supplementation on beef colour stability. Meat Science 54, 17–22.CrossRefGoogle ScholarPubMed
Faustman, C, Cassens, RG 1990. The biochemical basis for discoloration in fresh meat: a review. Journal of Muscle Foods 1, 217–243.CrossRefGoogle Scholar
Faustman, C, Chan, WKM, Schaefer, DM, Havens, A 1998. Beef color update: the role for vitamin E. Journal of Animal Science 76, 1019–1026.CrossRefGoogle ScholarPubMed
Faustman, C, Liebler, DC, McClure, TD, Sun, Q 1999. α,β-Unsaturated aldehydes accelerate oxymyoglobin oxidation. Journal of Agricultural and Food Chemistry 47, 3140–3144.CrossRefGoogle ScholarPubMed
Faustman, C, Sun, Q, Mancini, R, Suman, SP 2010. Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Science 86, 86–94.CrossRefGoogle ScholarPubMed
Faustman, C, Cassens, R, Schaefer, D, Buege, D, Williams, S, Scheller, K 1989. Improvement of pigment and lipid stability in holstein steer beef by dietary supplementation with vitamin E. Journal of Food Science 54, 858–862.CrossRefGoogle Scholar
Gatellier, P, Hamelin, C, Durand, Y, Renerre, M 2001. Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beef. Meat Science 59, 133–140.CrossRefGoogle ScholarPubMed
Gill, CO, Jones, T, Rahn, K, Campbell, S, LeBlanc, DI, Holley, RA, Stark, R 2002. Temperatures and ages of boxed beef packed and distributed in Canada. Meat Science 60, 401–410.CrossRefGoogle ScholarPubMed
Gray, JI, Gomaa, EA, Buckley, DJ 1996. Oxidative quality and shelf life of meats. Meat Science 43, 111–123.CrossRefGoogle Scholar
Greene, BE 1969. Lipid oxidation and pigment changes in raw beef. Journal of Food Science 34, 110–113.CrossRefGoogle Scholar
Hewavitharana, AK, Lanari, MC, Becu, C 2004. Simultaneous determination of vitamin E homologs in chicken meat by liquid chromatography with fluorescence detection. Journal of Chromatography A 1025, 313–317.CrossRefGoogle ScholarPubMed
Houben, JH, Van Dijk, A, Eikelenboom, G 2002. Dietary vitamin E supplementation, an ascorbic acid preparation, and packaging effects on colour stability and lipid oxidation in mince made from previously frozen lean beef. European Food Research and Technology 214, 186–191.CrossRefGoogle Scholar
Huff Lonergan, E, Zhang, W, Lonergan, SM 2010. Biochemistry of postmortem muscle – lessons on mechanisms of meat tenderization. Meat Science 86, 184–195.CrossRefGoogle ScholarPubMed
Jeremiah, LE, Gibson, LL 2001. The influence of packaging and storage time on the retail properties and case-life of retail-ready beef. Food Research International 34, 621–631.CrossRefGoogle Scholar
Katsanidis, E, Addis, PB 1999. Novel HPLC analysis of tocopherols, tocotrienols, and cholesterol in tissue. Free Radical Biology and Medicine 27, 1137–1140.CrossRefGoogle ScholarPubMed
Krzywicki, K 1979. Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Science 3, 1–10.CrossRefGoogle ScholarPubMed
Lee, SK, Panjono, SMK, Kim, TS, Park, YS 2008. The effects of dietary sulfur and vitamin E supplementation on the quality of beef from the longissimus muscle of Hanwoo bulls. Asian–Australasian Journal of Animal Sciences 21, 1059–1066.CrossRefGoogle Scholar
Liu, Q, Lanari, MC, Schaefer, DM 1995. A review of dietary vitamin E supplementation for improvement of beef quality. Journal of Animal Science 73, 3131–3140.CrossRefGoogle ScholarPubMed
Liu, Q, Scheller, KK, Arp, SC, Schaefer, DM, Frigg, M 1996. Color coordinates for assessment of dietary vitamin E effects on beef color stability. Journal of Animal Science 74, 106–116.CrossRefGoogle ScholarPubMed
Mitsumoto, M, Arnold, RN, Schaefer, DM, Cassens, RG 1995. Dietary vitamin E supplementation shifted weight loss from drip to cooking loss in fresh beef longissimus during display. Journal of Animal Science 73, 2289–2294.CrossRefGoogle ScholarPubMed
Monahan, FJ, Skibsted, LH, Andersen, ML 2005. Mechanism of oxymyoglobin oxidation in the presence of oxidizing lipids in bovine muscle. Journal of Agricultural and Food Chemistry 53, 5734–5738.CrossRefGoogle ScholarPubMed
Montgomery, SP, Drouillard, JS, Sindt, JJ, Greenquist, MA, Depenbusch, BE, Good, EJ, Loe, ER, Sulpizio, MJ, Kessen, TJ, Ethington, RT 2005. Effects of dried full-fat corn germ and vitamin E on growth performance and carcass characteristics of finishing cattle. Journal of Animal Science 83, 2440–2447.CrossRefGoogle ScholarPubMed
Morrissey, PA, Sheehy, PJA, Galvin, K, Kerry, JP, Buckley, DJ 1998. Lipid stability in meat and meat products. Meat Science 49, S73–S86.CrossRefGoogle Scholar
Nielsen, JH, Sørensen, B, Skibsted, LH, Bertelsen, G 1997. Oxidation in pre-cooked minced pork as influenced by chill storage of raw muscle. Meat Science 46, 191–197.CrossRefGoogle ScholarPubMed
O'Grady, MN, Monahan, FJ, Brunton, NP 2001. Oxymyoglobin oxidation and lipid oxidation in bovine muscle – mechanistic studies. Journal of Food Science 66, 386–392.CrossRefGoogle Scholar
Realini, CE, Duckett, SK, Brito, GW, Dalla Rizza, M, De Mattos, D 2004. Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Meat Science 66, 567–577.CrossRefGoogle ScholarPubMed
Robbins, K, Jensen, J, Ryan, KJ, Homco-Ryan, C, McKeith, FK, Brewer, MS 2003. Dietary vitamin E supplementation effects on the color and sensory characteristics of enhanced beef steaks. Meat Science 64, 279–285.CrossRefGoogle ScholarPubMed
Rowe, LJ, Maddock, KR, Lonergan, SM, Huff-Lonergan, E 2004a. Influence of early postmortem protein oxidation on beef quality. Journal of Animal Science 82, 785–793.CrossRefGoogle ScholarPubMed
Rowe, LJ, Maddock, KR, Lonergan, SM, Huff-Lonergan, E 2004b. Oxidative environments decrease tenderization of beef steaks through inactivation of μ-calpain. Journal of Animal Science 82, 3254–3266.CrossRefGoogle ScholarPubMed
SAS Institute 2009. SAS user's guide: statistics. SAS for windows. Release 9.2. SAS Institute Inc., Cary, NC, USA.Google Scholar
Secrist, DS, Owens, FN, Gill, DR 1997. Effects of vitamin E on performance of feedlot cattle: a review. The Professional Animal Scientist 13, 47–54.CrossRefGoogle Scholar