| In order to explore the effect of different level concentration dietary vitamin E on production performance and beef quality in yanbian yellow cattle,16 yanbian yellow cattle(bulls) with similar body weight were randomly divided into four treatments,the control group,the trial group 1,the trial group 2 and the trial group 3,four cattle in each group,the control group and the trial group were increased the VE0IU day/head,VE500IU day/head VE1000IU day/head,VE2000IU day/head separately based on the same basic dietary,to study the effect of different level concentration dietary vitamin E on production performance and beef quality in yanbian yellow cattle,the results showed that:1,After feeding 240 days,the average end weight for the control group and the trial group were526.33 kg,516.00 kg,518.40 kg and 522.70kg 5respectively.there were no significantly difference between the control group and the trial group (P＞0.05);The whole weight gain for the control group and the trial group were288.33kg,276.00 kg,278.40 kg and 283.20 kg,respectively,there were no significantly difference between the control group and the trial group(P＞0.05); The ADG for the control group and the trial group were 1.18kg,1.15kg,1.16 kg and 1.18 kg,respectively,there were no significantly difference between the control group and the trial group(P＞0.05).2,Determination of blood biochemical parameter,the various tested blood biochemical parameter were in the normal range,including Total albumen,Albumin,Globulin,Glucose,urea nitrogen,Calcium,inorganic P,triglyceride,cholesterol,GPT,GOT.there were no significantly difference for the control group and the trial group and the trial group(P＞0.05).3,As for the live weight before killed,carcass weight,the carcass yield,net meat yield loin-eye area,there were no significantly difference for the control group and the trial group and the test groups(P＞0.05);The marble-like patterns,muscle color and fat color,for control group and trial group were the same,there were no large differences.4,With the storage time increasing,pH value for the trial group was higher than the control group,but there were no significantly difference(P＞0.05);With the increasing dietary VE levels,pH value for the trial group were significantly higher than the control group except the first storaged day(P＜0.05),there were no significantly difference among the trial group(P＞0.05) pH value reached the highest after storaged 7 days,pH value for the trial group were higher than the control group 1.52%,1.89%2.27%,respectively.5,With the 7 storaged days experiment,high level of feeding vitamin E have a little affect on L* value of the beef color;a~*value for the trial group 1 and the trial group 2 were significantly higher than the control group(P＜0.05),there were no significantly difference between the trial group 3 and the control group (P＞0.05):b~*value for the trial group were significantly lower than the control group(P＜0.05);c~* value for the trial group 1 and the trial group 2 were significantly higher than the control group(P＜0.05),there were no significantly difference between the trial group 3 and the control group(P＞0.05);hOvalue for the trial group were significantly lower than the control group(P＜0.05),the results showed that:the dietary with vitamin E can take an effect on improving the beef color,the trial group 2 level was the best.6,With the VE feeding time increasing,the content of serum vitamin E was significantly increased in the trial group(P＜0.05) there was no significantly difference for the contral group(P＞0.05);With the increasing level of feeding vitamin E,the content of serum vitamin E for the trial group was significantly higher than the control group(P＜0.05).7,With the VE feeding time increasing,the content of serum SOD,CTA and GSH-Px were significantly increased(p＜0.05);With the increasing level of feeding vitamin E,the content of serum SOD,CTA and GSH-P x for the control group,the trial groupland the trial group2 were also significantly increased(P＜0.05),the content of serum SOD,CTA and GSH-Px for the trial group2 were the highest,the content of serum SOD,CTA and GSH-P x began to decrease from the trial group3 level.8,The content of SOD for the trial group was higher than the control group in beef,the trial groups were not significant difference,the trial group3 was the highest:The content of CTA for the trial group was significantly higher than the control group in beef,the trial groups were not significant difference,the trial group3 was the highest:the content of GSH-P x for the trial group was significantly higher than the control group in beef,the trial groups were not significant difference,the trial group3 was the highest.
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