DIETARY ALPHA-TOCOPHERYL ACETATE CONTRIBUTES TO LIPID STABILITY IN COOKED BEEF

Lipid oxidation was investigated in cooked gluteus medius from Holstei n steers fed diets including four levels of alpha-tocopheryl acetate ( 0, 250, 500 and 2,000 mg/steer daily) for 42 or 126 days. Alpha-tocoph erol (vitamin E) concentrations increased in fresh and cooked muscle d ue to level and duration of supplementation (P<0.01). Cooking did not affect cl-tocopherol concentration in the muscle. Dietary alpha-tocoph eryl acetate delayed (P<0.01) accumulation of lipid oxidation products in cooked muscle during 6 days of display at 4 degrees C. Daily suppl ementation of 500 mg alpha-tocopheryl acetate for 126 days resulted in 3.4 mu g alpha-tocopherol/g cooked gluteus medius.