Vitamin E is an antioxidant. Various papers report on positive effects of vitamin E supplementations on meat color and oxidation stability thus improving meat quality.<br>In a feeding trial with fattening pigs, the control diet contained, according to Swiss feeding recommendations, 40 mg of vitamin E per kg of feed. The experimental diet was supplemented with additional 100 mg of vitamin E. Color and oxidation stability and the water holding capacity were measured 0, 3, 6 and 9 days after slaughter in fresh and defrosted meat each exposed or not to a fluorescent light. Sensory recognition tests took place 6 days after slaughter. With a vitamin E level of 40 mg (control diet), a very good color and oxidation stability were realized. An additional supplementation of 100 mg of vitamin E did not reveal any positive effects. The water holding capacity was not improved either and no differences in meat flavor were detected.
Which stakeholders in the dairy sector have an influence on the productive life of dairy cows? Research results from FiBL and Agroscope suggest that broad-based cooperation is needed to create structures for a longer productive life.
Agriculture is aiming to reduce greenhouse gas and ammonia emissions. Agroscope showed that for dairy cattle housing, feed composition plays a role in these emissions as well as wind and temperature.
Lazzari G., Münger A., Eggerschwiler L., Borda-Molina D., Seifert J., Camarinha-Silva A., Schrade S., Zähner M., Zeyer K., Kreuzer M., Dohme-Meier F.
Tannin-containing feedstuffs like Acacia mearnsii and sainfoin (Onobrychis viciifolia) have a measurable impact in reducing methane emissions from dairy cows. However, since these feedstuffs in some cases lead to productivity losses, careful consideration must be given to their use.