Vitamin E supplements in cattle feed can improve the shelf life of ground beef and may provide human health benefits, says Mike Dugan of Agriculture and Agri-Food Canada.
In a research project funded by the Alberta Livestock and Meat Agency (ALMA), Dugan’s initial findings show that supplementing vitamin E in cattle diets improves the colour of the meat and the trans fatty acid composition.
“The trans fatty acid composition is one of the most important improvements with increased levels of vitamin E,” Dugan said in an ALMA release. “There is more and more research pointing towards trans fatty acids not all having the same health effects. It is, therefore, important to be able to optimize the composition of ruminant-derived trans fatty acids which may be able to help reduce some risk factors associated with diabetes, obesity and heart disease.”
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The research showed vitamin E helped maintain ground beef colour, but had limited effects on steak or ground beef taste and texture.
“At the optimal concentration, vitamin E will help in the production of a more visually appealing ground beef that enjoys a longer shelf life and superior taste profile. We are also looking towards supplementation in combination with other antioxidants to further enhance the trans fatty acid profile,” Dugan said.
