A review of dietary vitamin E supplementation for improvement of beef quality.

1995 ◽  
Vol 73 (10) ◽  
pp. 3131 ◽  
Author(s):  
Q Liu ◽  
M C Lanari ◽  
D M Schaefer
Keyword(s):  
Vitamin E ◽  
Dietary Vitamin ◽  
Beef Quality ◽  
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.

Effects of dietary vitamin E supplementation on spermatozoal quality in stallions with suboptimal post-thaw motility

2008 ◽  
Vol 107 (3-4) ◽  
pp. 324-325 ◽  
Author(s):  
E.K. Gee ◽  
J.E. Bruemmer ◽  
P.D. Siciliano ◽  
P.M. McCue ◽  
E.L. Squires
Keyword(s):  
Vitamin E ◽  
Dietary Vitamin ◽  
Vitamin E Supplementation

Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef

Meat Science ◽  
1999 ◽  
Vol 52 (1) ◽  
pp. 95-99 ◽  
Author(s):  
M.P. Lynch ◽  
J.P. Kerry ◽  
D.J. Buckley ◽  
C. Faustman ◽  
P.A. Morrissey
Keyword(s):  
Vitamin E ◽  
Dietary Vitamin ◽  
Lipid Stability ◽  
Fresh Frozen ◽  
Packaged Beef ◽  
Vitamin E Supplementation

Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementation

Meat Science ◽  
1993 ◽  
Vol 35 (1) ◽  
pp. 1-15 ◽  
Author(s):  
Nicki J. Engeseth ◽  
J. Ian Gray ◽  
Alden M. Booren ◽  
Ali Asghar
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Dietary Vitamin ◽  
Vitamin E Supplementation
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