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Abstract Meat quality is decided by many factors,such as breed,age and nutrients,these genes play the most important role and second nutrients.Vitamin E,C and riboflavin are three more important Vitamin.Vitamin E keep the integrity of surface of cell as a antioxidants as well as Vitamin E depress the formation of high-ferrous Hemoglobin and strengthen the stability of HbO2,depend on it Vitamin E lengthen the duration of optimal meat colour.Vitamin E improve the meat quality by control the stress and retard the increase of pHof muscle after slaughter.These minerals,Cu,Fe, Se have more importance to meat quality.Cu and Fe influent the meat quality by two procedure, one is the anti-oxidation effects of enzyme which contented of Cu and Fe,another is fatty oxida- tion effects fasten by Cu and Fe.Se and Vitamin E cooperated to keep the balance between oxi- dation and reduction system of cell,so Se can strengthen the anti-oxidation ability of body, then keep the meat quality efficiently during storage.
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2007, Vol. 21 
