The Effect Of Vitamin E And Vitamin C Supplemention Levels And Methods On Beef Quality

The two experiment were conducted to study the effect of VC and VE on beef quality.In experiment one, thirty two 500-600 kg Qin-chan steers were assigned randomly to eight treatmentswith a randomized complete block design. The treatment represents 4×2 factorial set with VE as the firstfactor with 4 levels(0,2,4 and 6IU/kg body weight),and VC as the second factor with 2 levels(0 and1.5mol/steeer).During 7 days experiments, the results showed that :the concentrations of α-tocopherol ingluteus medius(GM),longissimus dorsi(LD)and liver were elevated(p<0.01) by intravenous injection 4IUand 6IU/kgBW vitamin E ; it was also increased(p<0.05) by intravenous injection 1.5mol/steer vitamin C,but only in those groups of intravenous injection 2IU and 4IU/kg BW vitamin E . Therefore, theconcentration of α-tocopherol in various tissues was different. It is highest in the liver, followed by the GMand LD. The concentrations of vitamin A in LD and liver were increase(p<0.05) by intravenous injection4IU and6IU/kgBW vitamin E , but the difference in vitamin A contents in GM were not significant(p>0.05); there was not statistically significant difference(p>0.05) in vitamin A contents between thedifferent treatments of vitamin C. Intravenous injection 1.5 mol /steer vitamin C did not significantlyinfluence vitamin C contents in the GM,LD and the liver. Intravenous injection 4IU and6IU/kgBW vitaminE reduced(p<0.05) drip loss in GM, elevated(p<0.05) color stability and hindered(p<0.05) lipid oxidative inmuscles during the storage, but the SOD activity was not affected significantly(p>0.05). There was nostatistically significant difference in drip loss, color stability, MDA content and SOD activity betweenvitamin C treatments (p>0.05), however, there was the interaction effect between vitamin E and vitamin Ctreatment.In experiment two, the experiment was arranged with a completely randomized design to study that thedifferent postmortem steak treatment influnce beef quality。Treatments consisted of control,injectionvitamin E+C group,vitamin C dip group and vitamin E+C dip group. The results demonstrated that: Driploss in GM gradually increased with storage time , there was no statistically significant difference(p>0.05)in drip loss between different postmortem steak treatments. Vitamin E+C dip treatment improve on colorstability in LD and GM during storage time increase. The color stability in LD from vitamin E+C diptreatment was significantly higher( p<0.05) than the others on day 10 and 14 of storage, while at day 5,7and 8 , color stability in GM from vitamin E+C dip group was highest( p<0.05) .There was no significantdifference among vitamin C dip group, injection vitamin E+C group and control group(p>0.05). thedifferent postmortem steak treatment did not significantly influence SOD activity and MDA contents ofGM and LD during storage on day 10 and 14 during storage.