Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids.

In order to investigate the effects of increasing beef n-3 fatty acid content and the protective effects of vitamin E antioxidant activity on meat quality characteristics, 80 feedlot steers were fed 4 different diets (control, high vitamin E, 10% ground flaxseed or high vitamin E-10% ground flaxseed). While dietary treatments had no effect (P>0.05) on meat composition or tenderness values, the increase in oxidation products was lower (P=0.046) in meat from vitamin E supplemented steers and higher (P=0.006) in meat from flaxseed fed animals. The increase in α-tocopherol tissue levels (P<0.001) in meat from animals fed flaxseed and increased dietary vitamin E resulted in the lowest drip loss values (P=0.013). As expected, display time had a large effect on retail traits in both steaks and patties (P<0.001). While retail traits of steaks were not affected by the dietary treatments (P>0.05), feeding flaxseed decreased (P<0.05) ground beef retail scores, which were not corrected by higher levels of dietary vitamin E. Finally, although no effect (P>0.05) was observed among treatments for sensory attributes in steaks, the correlations of a combined n-3:α-tocopherol ratio against retail and sensory attributes (P<0.05) suggest that increased n-3 fatty acids levels require increased dietary antioxidants, such as vitamin E to avoid negative effects on meat quality from a loss in oxidative stability. Crown