Resumo

GONZALEZ TOIMIL, Manuel Andrés et al. Effect of supplementation with vitamin E and chelated or inorganic minerals on beef quality and oxidative stability. Rev. mex. de cienc. pecuarias [online]. 2019, vol.10, n.4, pp.837-854.  Epub 30-Abr-2020. ISSN 2448-6698.  https://doi.org/10.22319/rmcp.v10i4.4847.

Diet and supplementation during finishing beef cattle affect meat properties. An evaluation was done of the effects of chelated and inorganic minerals (Cu, Se and Zn), in combination with vitamin E, on beef quality and oxidative stability. A total of 799 zebu x European cattle were used at a commercial feedlot-finishing center in the state of Veracruz, Mexico. Four experimental diets were formulated based on a standard high-grain finishing diet and supplementation with identical doses of Cu, Se and Zn and vitamin E: chelated minerals only; chelated minerals + vit E; inorganic minerals only; inorganic minerals + vit E. These were fed to the animals for thirty (30) days prior to slaughter. Weight at slaughter was 450.5 ± 30.5 kg. Twelve individuals were randomly selected from each treatment to evaluate quality variables in the Longissimus thoracis muscle. Meat samples were stored at -20 ° C until processing. Samples were defrosted and aged at 4 °C for one and eight days. Water loss from defrosting was lowest in the inorganic minerals treatments (P<0.05). In the chelated minerals treatments, pH, water holding capacity and catalase activity were higher (P<0.05), and shear force was lower (P<0.05). Vitamin E decreased drip water loss (P<0.05). After eight days’ aging, use of inorganic minerals without vitamin E allowed greater oxidative activity, as shown by the thiobarbituric acid-reactive substances values. The combination of chelated minerals and vitamin E resulted in lower water loss, oxidative activities and cutting force, and is recommended for use in finishing diets for beef cattle.

Palavras-chave : Meat quality; Oxidative stability; Beef; Chelated minerals; Inorganic minerals.

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