Changes in Meat Color and α -Tocopherol Concentrations in Plasma and Tissues from Japanese Beef Cattle Fed by Two Methods of Vitamin E Supplementation

Abstract

The influence of dietary vitamin E supplementation on meat color and α-tocopherol concentrations in plasma, longissimus thoracis muscle and subcutaneous fat was investigated. Ten Japanese Black×Holstein crossbred steers were placed in three experimental groups receiving different supplements of vitamin E. Four steers (control) were fed no supplemental vitamin E. Two groups of three steers each, were supplemented with 500 mg dl-α-tocopherol acetate per animal daily for 175 days and 1,000 mg for 100 days, respectively, before slaughter. The α-tocopherol concentration in plasma increased, as vitamin E were fed, and were related to the length of time and the amount of supplement. The α-tocopherol concentrations in the muscle and the fat from the two supplemental groups did not differ significantly and were three or more times greater than those in the control group. Vitamin E supplementation did not affect the quantity of marbling of beef. Supplemental vitamin E stabilized the color of displayed beef around wavelengths of 500 nm and 640 nm. The two methods of vitamin E supplementation had similar effects on meat color. The effect of supplemental vitamin E on the color of beef with marbling was observed 2-3 days after slaughter and was followed for another two weeks.