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Meat Sci. 2004 Jul;67(3):385-94. doi: 10.1016/j.meatsci.2003.11.009.

Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meat.

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1
INRA, Station de Recherches sur la Viande, Theix, 63122 St Genès Champanelle, France.

Abstract

The aim of this study was to better understand the effect of diet finishing mode (pasture or mixed diet) on the antioxidant status of bovine meat (M. Longissimus dorsi). Effects of sex (cow, heifer and steer) and age (only in cows) were also studied. Vitamin E content of muscle and activity of antioxidant enzymes, such as superoxide dismutase (SOD), catalase (Cat) and glutathione peroxidase (GPx), were measured. Total antioxidant status was also estimated by measuring Trolox equivalent antioxidant capacity (TEAC) and benzoate hydroxylation. Vitamin E content was higher in meat from pasture-finished animals than from mixed diet-finished animals. Diet had also an important effect on antioxidant enzyme activity. Pasture finishing mode increased SOD activity and decreased GPx activity in muscle. Effect of diet on catalase activity was less pronounced. Total antioxidant status measured by benzoate hydroxylation was higher in the mixed diet-group but no effect of diet was observed on TEAC measurement. Effect of sex was observed on SOD and catalase activity and also in benzoate hydroxylation. Effect of age was only noticed on benzoate hydroxylation.

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