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

  • Irie, M. (Department of Animal Science, Osaka Prefectural Agricultural and Forestry Research Center) ;
  • Fujita, K. (Shiga Prefectural Livestock Research and Improvement Institute) ;
  • Sudou, K. (Kokin Chemicals Co., Ltd.)
  • Received : 1998.09.11
  • Accepted : 1998.11.19
  • Published : 1999.08.01


The influence of dietary vitamin E supplementation on meat color and ${\alpha}$-tocopherol concentrations in plasma, longissimus thoracis muscle and subcutaneous fat was investigated. Ten Japanese $Black{\times}Holstein$ 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-${\alpha}$-tocopherol acetate per animal daily for 175 days and 1,000 mg for 100 days, respectively, before slaughter. The ${\alpha}$-tocopherol concentration in plasma increased, as vitamin E were fed, and were related to the length of time and the amount of supplement. The ${\alpha}$-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.


Meat Color;Vitamin E;${\alpha}$-tocopherol;Japanese Cattle;Beef Cattle

Cited by

  1. Impact of chill storage on antioxidant status, lipid and protein oxidation, color, drip loss and fatty acids of semimembranosus muscle in goats pp.1947-6345, 2015,
  2. Fatty acid composition, cholesterol and antioxidant status of infraspinatus muscle, liver and kidney of goats fed blend of palm oil and canola oil vol.15, pp.2, 2016,
  3. Comparison of myofibrillar protein degradation, antioxidant profile, fatty acids, metmyoglobin reducing activity, physicochemical properties and sensory attributes of gluteus medius and infraspinatus muscles in goats vol.58, pp.1, 2016,
  4. Factors affecting the incidence rate of beef carcass defect "Shikori" vol.79, pp.4, 2008,