Effects of three levels of alpha-tocopheryl acetate supplementation to feedlot cattle on performance of beef cuts during retail display

Retail packages (n = 288; 24 of each product in each treatment group) of in side round steaks, T-bone steaks (strip loin and tenderloin), top sirloin s teaks, and ground beef were, used to evaluate effects of dietary supplement ation of vitamin E to cattle on product performance during retail display. Products from control animals and cattle fed 500 IU(.)animal(-1.)d(-1) or 1 ,000 IU(.)animal(-1.)d(-1) were evaluated. Except for ground beef, dietary supplementation of vitamin E increased (P < 0.05) alpha -tocopherol concent rations in beef muscle from cattle fed 1,000 IU(.)animal(-1.)d(-1). Althoug h not all differences were statistically significant, retail display-life w as greater for all steaks from cattle fed 1,000 IU(.)animaI(-1.)d(-1) than for those from control cattle, Ten percent of the inside:round and tenderlo in steaks from cattle fed 1,000 IU(.)animal(-1.)d(-1) had mean overall appe arance scores of 3 ("moderately undesirable") at 72 to 78 hand 54 to 60 h, respectively, whereas 10% of the inside round and tenderloin steaks from co ntrol cattle had mean overall appearance scores of 3 at 54 to 60 h and 42 t o 48 h, respectively. Each of the retail cuts in this study (irrespective o f the amount of alpha -tocopheryl acetate that was fed to the animal that g enerated it) was categorized as "high," "medium," or "low," based on the al pha -tocopherol concentration in the primal cut or ground beef batch from w hich it originated. Retail cuts in the medium cr-tocopherol concentration c ategory had increased retail display life of 4.0 h for ground beef(P < 0.05 ) over those in the low cr-tocopherol category. Retail cuts in the high cr- tocopherol concentration: category had increased retail display life of 10. 7 h for inside round steaks and 4.0 h for ground beef (P < 0.05) over those in the medium concentration category. Vitamin E supplementation of cattle at 1,000 IU(.)animal(-1.)d(-1) for at least 100 d can be used to increase r etail caselife and to improve the overall color acceptability:of steaks and ground beef products. Although far from a perfect relationship, these data strongly suggest that increasing the alpha -tocopherol concentration in a beef cut will increase its retail case life.