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KMID : 1025520040460040635
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Journal of Animal Science and Technology
2004 Volume.46 No. 4 p.635 ~ p.644
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Effects of Dietary Vitamin C and E on Lipid Oxidation and Stability of Color in Hanwoo Steer Beef
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Chu G. M.
Cho H.-W.
Ahn Byung-H.
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Abstract
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This experiment was carried out to investigate the effects of dietary vitamin C and E on lipid oxidation and stability of color in Hanwoo steer beef. Thirty seven Hanwoo steers were randomly assigned to one of four treatments. The four treatments were control(vitamin E 20IU/kg feed), vitamin C(vitamin C 0.1%/kg feed and vitamin E 20IU/kg feed), vitamin E(vitamin E 220IU/kg feed) and vitamin C plus E(vitamin C 0.1%/kg feed and vitamin E 220IU/kg feed). Hanwoo steers were fed the experimental diets for 3 months at the last finishing period and pH, color, TBARS, concentration of myoglobin, water holding capacity, reduction by heat, drip loss and purge loss of longissimus dorsi were analyzed at 1, 3, 5, 7 and 10th day of storage, respectively.
pH value, Hue angle, metmyoglobin concentration, TBARS, drip loss and purge loss in longissimus dorsi were increased as the storage period elapsed. However, water holding capacity in longissimus dorsi was decreased as the storage period elapsed. The animals fed the vitamin C plus E diet were higher in pH value and oxymyoglobin concentration, and lower in metmyoglobin concentration than in those fed the other diets during the whole storage period and lowest in TBARS. TBARS and Hue angle in longissimus dorsi were lower(P<0.05) in the animals fed the vitamin-supplemented diets than in those fed the control diet. Reduction by heat in longissimus dorsi was higher(P<0.05) in the animals fed the diets supplemented with vitamin E or vitamin C plus E than in those fed the control diet or vitamin C-supplemented diet.
According to these results, it may be concluded that feeding the diets containing 0.1% vitamin C or 220IU vitamin E per kg feed or the diet mixed 0.1% vitamin C with 220IU vitamin E to Hanwoo steers can retard lipid oxidation of longissimus dorsi and stabilize beef color.
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KEYWORD
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Hanwoo steer, Vitamin C, Vitamin E, Lipid oxidation, Beef color
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