01613naa a2200241 a 450000100080000000500110000800800410001902400350006010000170009524500810011226000090019352009760020265000090117865000140118765300110120165300150121270000200122770000160124770000190126370000170128270000180129977300540131718985062022-07-21       2011    bl uuuu     u00u1 u    #d7 a10.1017/S17517311110011822DOI1 aNASSU, R. T.  aEffect of a-tocopherol tissue levels on beef quality.h[electronic resource]  c2011  aTo evaluate meat quality of beef with different a-tocopherol tissue levels, 55 feedlot steers were fed a barley-based finisher diet with four vitamin E supplementation levels (0, 350, 700 and 1400 IU DL-a-tocopheryl acetate/animal per day) for 120 days. Although the increase in oxidation levels overtime was much smaller (P , 0.001) in the high-medium and high groups, a-tocopherol tissue levels did not affect (P . 0.05) pH, proximate analysis, drip and cooking losses, and shear force of steaks. No effect of a-tocopherol tissue levels was found in retail evaluation of steaks after a short ageing time of 6 days, but with 21 days of ageing, a delay in formation of metmyoglobin (P 5 0.008) was observed in steaks with higher tissue levels of a-tocopherol. Similar results were found for ground beef (25% fat) prepared from 6-day aged meat. Thus, higher a-tocopherol tissue levels protect ground beef and long-aged steaks from discolouration and lipid oxidation.  abeef  avitamin E  aAgeing  aTenderness1 aDUGAN, M. E. R.1 aJUÁREZ, M.1 aBASARAB, J. A.1 aBARON, V. S.1 aAALHUS, J. L.  tAnimalgv. 5, n. 12, p. 2010-2018, December 2011.