1Division of Livestock Product Technology, Izatnagar-243122, India
Mineral and Vitamin Nutrition Laboratory, Centre of Advanced Faculty Training in Animal Nutrition Indian Veterinary Research Institute, Izatnagar-243122, India
* Reprint request: R.S. Dass; rsd@ivri.up.res.in
An experiment was conducted on 15 male Murrah buffalo calves (194.0±0.64 kg BW and 14–15 months) to assess the effect of vitamin E supplementation on growth performance and meat quality. The buffalo calves were fed on a standard diet supplemented with 0, 300 and 600 IU vitamin E (α-tocopherol acetate) in group I, II and III, respectively. Feeding continued till the animals attained the slaughter weight of 350 kg. Immediately after sacrificing the animals, carcass samples were collected to study the meat quality. Growth performance of the calves was similar among the groups. Chemical composition of three different muscle samples of carcass showed no variations among the groups for CP, OM, pH and sensory attributes. Moisture content was significantly (P<0.05) higher in semitendinosus (ST) muscles of group III. Peroxide value decreased (P<0.05) and shear force values increased (P<0.05) from group I to III. Total heme pigments in all the groups showed non-significant (P>0.05) variation except for ST muscle, where supplementation of vitamin E decreased the THP. However, Lovibond tintometer color units for red showed no distinguish trend in three groups. Concentration of vitamin E (μg/g) in the three muscles was higher (P<0.01) in vitamin E supplemented than control group. It may be concluded that supplementation of 300 IU of vitamin E/animal/day increased the muscle vitamin E concentration and shear force value, and reduced the peroxide value of meat.
Buffalo calves, Meat quality, Vitamin E, Growth
