Article ID Journal Published Year Pages File Type
8983650 Meat Science 2005 10 Pages PDF
Abstract
Thiobarbituric acid reactive substances number and volatile levels of hexanal, pentanal, heptanal, octanal and 3-methylbutanal were higher in grain than in pasture samples (P < 0.05). P + PE meat had higher content of antioxidant vitamins than G + GE samples (P < 0.001). Values ranged from: 15.92 ± 3.48 (G) to 17.39 ± 4.29 (GE) and 25.3 ± 10.0 (P) to 21.98 ± 5.11 (PE) μg/g of ascorbic acid; from 1.05 ± 0.73 (G) to 1.76 ± 0.97 (GE) and 3.08 ± 0.45 to 3.91 ± 0.74 μg/g of α-tocopherol; and from 0.06 ± 0.03 (G) to 0.05 ± 0.01 (GE) and 0.45 ± 0.21 (P) to 0.63 ± 0.27 (PE) μg/g of β-carotene. In addition, principal component analysis clearly separated grain from pasture samples regardless of their supplementation with vitamin E. This level of supplementation did not improve the antioxidant status of fresh meat (P > 0.05). We conclude that pasture diet contributes natural antioxidants in sufficient amounts and is an efficient way to prevent lipid oxidation in fresh beef.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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