Effect of supplementation with antioxidants on the quality of bovine milk and meat production

Abstract

From a clinical point of view, oxidative stress (OS) is considered the primary cause of numerous metabolic processes in transition cow. Thus, the addition of antioxidants has been considered a palliative or preventive treatment. But beyond the clinical perspective, antioxidant supplementation provides an added value to the product obtained being either milk or meat. This paper reviews the beneficial aspects that provide antioxidant supplementation on quality of both products and that fit into the new concept that the consumer has a functional and healthy food. Our approach is from a veterinary standpoint, by reviewing the studies conducted to date and the new perspectives that are interesting and need to be studied in the following years. One of the highlights is that sustainable farming, one in which production is combined with animal health, also impacts positively on the quality of the final products, with beneficial antioxidant properties to human health.

Figure 1

Colour of meat and associated forms of mioglobin [23]. During handling, processing and storage of fresh meat, released endogenous iron is partially responsible for the catalysis of lipid oxidation [25].

Figure 2

Lipid oxidation is an autocatalytic process that occurs in food and biological membranes [23]. Aldehydes produced are the major contributors to off-flavors of beef [24].