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Effects of dietary vitamin E on meat quality in grass-fed beef cattle - MS1803

1.To examine the effects of high levels of dietary vitamin E on muscle colour, meat flavour and other aspects of meat quality including microbiological status in cattle fed grass based diets (a) as silage in a winter feeding situation and (b) as fresh grass in the spring and summer. 2.To compare the effectiveness of vitamin E supplementation within concentrate-based or grass-based diets (these differ in fatty acid composition and vitamin E content) and to compare the effects of these diets on eating quality particularly flavour. Also to examine the relationships between muscle triacylglycerol and phospholipid fatty acid composition and muscle flavour profile as determined by trained taste panellists. 3 . To provide preliminary information on the effects of tissue vitamin E status on oxidative stability in a minced muscle product and following different packaging regimes i.e. overwrap, modified atmosphere packs and gas flushed bulk bags. 4.To examine the variations in muscle vitamin E concentration, colour and lipid stability in cattle slaughtered at a commercial plant where breed and feeding systems are known.
Time-Scale and Cost
From: 1995

To: 1996

Cost: £74,990
Contractor / Funded Organisations
University - Bristol
Fields of Study