ジャージー種雌牛へのビタミンEの給与が肉色安定性に及ぼす影響

• 栗木 隆吉

  岡山県総合畜産センター

• 泉本 勝利

  岡山大学農学部

• 宮本 拓

  岡山大学農学部

書誌事項

タイトル別名

• Influences of Vitamin E Supplementation on the Meat Color Stability of Jersey Cows
• ジャージーシュ メウシ エ ノ ビタミン E ノ キュウヨ ガ ニクショク アンテイセイ ニ オヨボス エイキョウ

抄録

Color stability was investigated in beef of Jersey cows fed diets supplemented with vitamin E. Vitamin E supplementation was 1, 000mg/animal/day for the average of 78 days before slaughter. Muscles of biceps femoris and longissumus thoracis of Jersey cows were aged for 14 days at 0°C in the dark after slaughter. Then, the muscles were cut into 15mm thick steaks, and stored at 4°C in the dark for 120h. Metmyoglobin formations in biceps femoris were inhibited (P<0.05) by vitamin E supplementation according to the duration of vitamin E supplementation and its content of muscles. For sufficient stability of meat color, about 90 days supplementation of vitamin E were necessary. However, metmyoglobin in longissumus thoracis of cows fed vitamin E was accumulated more than of control cows.

収録刊行物

• 日本畜産学会報

  日本畜産学会報 71 (8), 264-269, 2000

  公益社団法人 日本畜産学会

キーワード

• Meat color
• Vitamin E
• Jersey cow
• Metmyoglobin formation

詳細情報

• CRID: 1390001205196931840
• NII論文ID: 10021720039
• NII論文ID: 10020389264
• NII書誌ID: AN00195188
• DOI: 10.2508/chikusan.71.8_264
• ISSN: 18808255
• ISSN: 00215309
• ISSN: 1346907X
• NDL書誌ID: 5369012
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5369012
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可