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Bull's Antioxidant And Selenium Yeast

- Jul 20, 2018 -

Bull's antioxidant and selenium yeast

As shown in the new test by the University of Madrid's University of Political Sciences (Universidad Politéchnia de Madrid), the combination of antioxidants and selenium yeast in beef bulls helps to improve meat quality.

Today, meat quality is the preferred standard for consumers, processors and retailers. Meat quality is defined by three types of parameters: 1) Ingredients: lean meat rate, meat fat percentage, intramuscular fat, marbling, protein and muscle area, 2) physical/functional criteria: water holding capacity, isometric tension, muscle fiber Shortening, pH and cooking loss and 3) palatability or sensory standards: appearance (color), juicy, tenderness, odor and taste.


The Angus Bulls complement the combination of antioxidant source and concentrated melon juice. Photo: Joris Telders

Antioxidant combination improves meat quality

The animal production department of Universidad Politécnica in Madrid, Spain, tested the Angus bull during the completion period. Animals were supplemented with a combination of a SOD-rich antioxidant source (selenium-rich yeast*) and a melon juice concentrate** for 52 days. The meat quality parameters of the steak were measured after more than 12 days of maturation. The color of the meat was evaluated by a spectral colorimeter and tenderness using the Warner-Braztler method, which measures the hardness of the muscle (in inverse proportion to tenderness). The results showed that the antioxidant supplement (P < 0.1) significantly improved the hue of the flesh color (Fig. 1) and tenderness (Fig. 2). These results further confirm previous data from the University of Padua (cozzi> et al., 2011) on Charolais beef, indicating that this type of selenium yeast improves meat processing and sensory quality. In this trial, Charolais beef was replenished during the finishing period (140 days) and meat quality was assessed after 5 and 10 days of maturity, both of which showed a reduction in gravy dripping during maturity and provided more for the slaughterhouse. Good yield, improved meat tenderness and enhanced meat (lightness).


Figure 1 - Effect of supplementation with antioxidants on the color tone of Angus beef after 12 days of maturity.

Preserved flavor and color

Meat quality may be affected by a variety of factors, such as heredity, and farm and animal management practices, including animal nutrition, until slaughter. Oxidative stress is important in high-yielding animals and is caused by various factors such as heat stress, transportation, vaccination, animal mixing, and the like. In this case, antioxidant supplementation is important. Not only for the best health and fertility, especially in high-yielding animals, but also meat. This is because the improved antioxidant state slows down the oxidation of the lipid, thereby preserving the flavor and color, and protecting the endogenous enzyme responsible for meat maturation (protease), thereby protecting the tenderness of the meat.

Figure 2 - Effect of supplemental antioxidants on the hardness of Angus meat beef, representing the tenderness after 12 days of maturity.



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