Effects of Dietary Vitamin E Level on Color Properties of Beef and Activities of Antioxidant Enzymes during Maturation

Abstract

Abstract: Selecting 12 healthy Yanbian cattle(bulls) with weight close as study objects,effects of different levels of vitamin E appended in diet on color properties of beef and activities of antioxidant enzymes during maturation were studied. The cattle were divided into control group and experimental groups,in which the levels of vitamin E appended in diet of the cattle were 500,1000 and 2000 IU respectively. The results showed that on curing 7thd,red chromaticity(CIE a) of the experimental groups is higher than that of the control(p<0.05) ,and the vitamin E content and antioxidase(GPx and CTA) activity are enhanced obviously. Among the experimental groups,the effect of 1000 IU vitamin E group is the best.

Key words: vitamin E, beef color, antioxidant enzyme, maturation

LIANG Cheng-Yun, LIU Xiao-Xiao, MENG Ling-Li, YAN Chang-Guo, LIU Chun-Long. Effects of Dietary Vitamin E Level on Color Properties of Beef and Activities of Antioxidant Enzymes during Maturation[J]. FOOD SCIENCE, 2008, 29(8): 61-64 https://doi.org/

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Effects of Dietary Vitamin E Level on Color Properties of Beef and Activities of Antioxidant Enzymes during Maturation

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