Dietary α‐Tocopheryl Acetate Contributes to Lipid Stability in Cooked Beef

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Abstract
Lipid oxidation was investigated in cooked gluteus medius from Holstein steers fed diets including four levels of α‐tocopheryl acetate (0, 250, 500 and 2,000 mg/steer daily) for 42 or 126 days. Alpha‐tocopherol (vitamin E) concentrations increased in fresh and cooked muscle due to level and duration of supplementation (P<0.01). Cooking did not affect α‐tocopherol concentration in the muscle. Dietary α‐tocopheryl acetate delayed (P<0.01) accumulation of lipid oxidation products in cooked muscle during 6 days of display at 4°. Daily supplementation of 500 mg α‐tocopheryl acetate for 126 days resulted in 3.4 μg α‐tocopherol/g cooked gluteus medius.

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