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

Argentine meat has been traditionally produced on pasture. However, to comply with some market requirements, grain finishing is becoming more common among producers. The main goal of the present work was to study lipid oxidation in fresh meat from animals fed different diets in relationship with the...

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Veröffentlicht in:	Meat science 2005-05, Vol.70 (1), p.35-44
Hauptverfasser:	Descalzo, A.M., Insani, E.M., Biolatto, A., Sancho, A.M., García, P.T., Pensel, N.A., Josifovich, J.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	alpha-tocopherol antioxidant activity antioxidants Argentine beef ascorbic acid beef carcasses beef cattle beef quality beta-carotene Biological and medical sciences blood serum carcass weight carcass yield cattle feeding Cereal and baking product industries crossbreds Fatty acid composition feed conversion feed grains Food industries Fundamental and applied biological sciences. Psychology Lipid oxidation lipid peroxidation Meat and meat product industries meat composition Natural antioxidants nutrient availability Pasture- and grain-fed cattle slaughter weight sown pastures thiobarbituric acid-reactive substances Vitamin E supplementation vitamin supplements Volatile compounds volatile organic compounds
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