scholarly journals Effect of dietary seaweed extracts, galactooligosaccharide and vitamin E supplementation on meat quality parameters in finisher pigs

2016 ◽  
Vol 37 ◽  
pp. 269-275 ◽  
Author(s):  
Gaurav Rajauria ◽  
Jennifer Draper ◽  
Mary McDonnell ◽  
J.V. O'Doherty
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Quality Parameters ◽  
Seaweed Extracts ◽  
Vitamin E Supplementation

Supranutritional vitamin E supplementation of grass-finished and concentrate-finished Hereford-cross steers and its effect on meat quality

1997 ◽  
Vol 1997 ◽  
pp. 47-47
Author(s):  
L. Vega ◽  
M. Enser ◽  
G.R. Nute ◽  
R.I. Richardson ◽  
R.C. Ball ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin ◽  
Beef Quality ◽  
Quality And Shelf Life ◽  
Vitamin E Supplementation

Previous research has demonstrated that dietary supplementation with high levels of die antioxidant vitamin E is effective in improving beef quality and shelf-life (Arnold et al., 1993). However, these animals did not have access to fresh forage which contains high levels of endogenous vitamin E and also higher concentrations of readily-oxidisable n-3 unsaturated fatty acids (Marmer et al, 1984). This study investigated the effectiveness of vitamin E in improving meat quality of grass finished cattle compared with those fed concentrates.

scholarly journals Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters

2020 ◽  
Vol 100 (7) ◽  
pp. 2922-2931
Author(s):  
Leonel N Leal ◽  
José A Beltrán ◽  
Marc Bellés ◽  
José M Bello ◽  
Leo A den Hartog ◽  
...  
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Quality Parameters

Effects of vitamin E supplementation on performance and meat quality traits of Morkaraman male lambs

Meat Science ◽  
2003 ◽  
Vol 63 (1) ◽  
pp. 51-55 ◽  
Author(s):  
Muhlis Macit ◽  
Vecihi Aksakal ◽  
Ebru Emsen ◽  
M.Irfan Aksu ◽  
Mevlut Karaoglu ◽  
...  
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Vitamin E Supplementation

scholarly journals Effects of dietary vitamin E supplementation on fattening performance, carcass characteristics and meat quality traits of Karya male lambs

2009 ◽  
Vol 52 (6) ◽  
pp. 618-626 ◽  
Author(s):  
O. Atay ◽  
Ö. Gökdal ◽  
V. Eren ◽  
Ş. Çetiner ◽  
H. Yikilmaz
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Conversion Efficiency ◽  
Carcass Characteristics ◽  
Dietary Vitamin ◽  
Quality Traits ◽  
Feed Conversion ◽  
Feed Conversion Efficiency ◽  
Meat Quality Traits ◽  
Vitamin E Supplementation

Abstract. The objective of this study was to evaluate the effects of dietary vitamin E supplementation on performance, slaughter-carcass characteristics and meat quality traits of Karya male lambs. Lambs weaned approximately at 10 weeks of age were divided into two groups. After the 10 days adaptation period, control group (CG, n7) and vitamin E group (VEG, n=6) lambs were fed on with concentrates ad libitum and 100 g hay/lamb/day for 70 days. In addition the VEG received a supplement on concentrates of 45 mg/lamb/day vitamin E during the fattening period. The meat quality traits were determined using m. longissimus dorsi (LD) obtained from split between 12th and 13th ribs on both groups lambs. Daily gain and feed conversion efficiency were 259 g and 5.3 for CG and 266 g and 4.7 for VEG, respectively. There was no vitamin E supplementation effect on the average daily weight gain and feed conversion efficiency (P>0.05). However, VEG had 10.5 % higher feed conversion efficiency than control lambs. Slaughter and carcass characteristics of lambs were not significantly affected from vitamin E supplementation (P>0.05). There were no effects of vitamin E supplementation on lightness (L*), redness (a*), yellowness (b*) and pH during 12-day aerobic storage. Thiobarbituric acid reactive substances (TBARS) values at day 2 were not affected by the vitamin E treatment. However, TBARS values on day 4 and 8 (P<0.05), and day 12 (P<0.01) were higher in the CG than in the VEG. Although not significant, 10 % higher feed conversion efficiency in VEG animals might suggest that vitamin E supplementation is useful to improve fattening performance.

Effects of selenium and vitamin E supplementation on selenium distribution and meat quality of pigs

2013 ◽  
Vol 63 (4) ◽  
pp. 194-200 ◽  
Author(s):  
M. Kawęcka ◽  
E. Jacyno ◽  
B. Matysiak ◽  
A. Kołodziej-Skalska ◽  
A. Pietruszka
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Vitamin E Supplementation
Sign in / Sign up

Export Citation Format

Share Document