ORIGINAL PAPER
Influence of short-term vitamin E supplementation to bulls fed different concentrates on vitamin E content in body tissues and oxidative stability of kidney fat
 
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1
Institute of Animal Nutrition of the Federal Agricultural Research Centre (FAL), 38116 Braunschweig-Völkenrode, Bundesallee 50, D-38116 Braunschweig, Germany
2
Institute of Nutrition and Environment of Friedrich-Schiller-University Jena, Dornburger Str. 24, D- 07743 Jena, Germany
Publication date: 1997-10-24
 
J. Anim. Feed Sci. 1997;6(4):439–449
 
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ABSTRACT
Two groups of 14 fattening bulls each were individually fed from 177 to 552 kg body weight with wilted grass silage ad libitum and concentrate based on maize (maize group) or wheat (wheat group), 2.7 kg per animal and day. Twenty one days before slaughter the diet of seven bulls of each group was supplemented with 1 g α-tocopherylacetate per animal and day. During slaughter, samples of blood, liver, M. longissimus dorsi and kidney fat were taken for vitamin E determination by HPLC. Fatty acid pattern and induction time of kidney fat were determined by the Rancimat test. Diet did not influence silage dry matter intake (5.55 and 5.58 kg) and daily weight gain of bulls (1197 and 1203 g for maize and wheat group, respectively). Vitamin E supply increased its content in serum (1.36/1.52 and 1.48/1.88 µg/ml), liver (9.6/13.7 and 10.1/11.8) and fat (8.3/10.3 and 9.0/9.3), but it did not influence its content in muscle (0.92/1.14 and 1.16/1.11 µg/g) in maize or wheat group, without/with vitamin E supplementation. The induction time of kidney fat increased as the vitamin E content of fat rose (from 3.82 to 5.39 h). Kind of ration and vitamin E supplementation did not significantly influence the fatty acid proportion of kidney and intramuscular fat, pH, drip loss and and colour of meat. Short term-vitamin E supplementation of diets for bulls may influence vitamin E content in body tissues, but longer application seems to be necessary for more pronounced effects.
ISSN:1230-1388