Muscle tissue to the metabolic process produces oxygen free radicals and other oxides (Butterfield, 1998). Of muscle fibers in a high level of vitamin E may reduce fat oxidation, delay the formation of muscles globulin (Arnold et al, 1993) and increased meat tenderness (Harris et al, 2001). Grazing in the green pasture from beef, although it contains high concentrations of α-tocopherol and other natural antioxidants, but it contains a lot of beef while polyunsaturated fatty acids, antioxidants it needs is relatively high.
Yang, (2002a) found that vitamin E intake of crude to feed mainly on beef color stability does not improve, but this trial the control group within the meat tissue concentrations of α-tocopherol itself has reached 2-6 mg / g, which is Eikelenboom et al (2000) points out, if the beef itself, α-tocopherol concentration in the 2.1-2.4 mg / g between, the supplementation of vitamin E can not further improve the color of the meat were similar.
Many others (Faustman, etc., 1989; Arnold, etc., 1993; Sherbeck etc., 1995 and Lynch, 1999) have reported that if given the venue of the bullock fattening vitamin E, beef, red would be significantly improved. Muscle α-tocopherol depletion is a slow process (Arnold, etc. 1993), if the cattle entering feedlots in the green pastures on the former had short-term fattening (40-60 days), then they will contain sufficient intramuscular vitamin E and other antioxidants, it is sufficient to maintain stability of beef color.
Vitamin C is another affects beef color stability of vitamins. Cattle and sheep can be synthesized within the liver vitamin C, so do not get from the feed of this important vitamin (Chatterjee, 1973), but early Hood (1975) The study showed that very kind of pre-slaughter injection of bovine sodium ascorbate can be greatly to extend the storage time of beef.
Muscle of vitamin C and vitamin E have synergistic effects (Faustman, etc., 1990). Vitamin C vitamin E involved in the reaction with peroxide-based re-synthesis. However, after dietary supplementation of vitamin C, how Caineng more effective entry to the body tissue Que Cunzai lot of problems because 维生素 C in the rumen are rapidly Fenjie in even some of Jingguoteshu improvement of, low water-soluble vitamins C products in the decomposition rate of the rumen quickly, if the slaughter of vitamin C before added to drinking water, the palatability of bad (Elliott unpublished data).
Gurusinghe, etc. (2002) before slaughter to deer rumen infusion of large doses, different formulations.