This experiment was conducted to study effects of vitamin E supplementation on physical, chemical and eating quality of longissimus dorsi muscle of Brahman x Thai native cattle. Four groups of three Brahman x Thai native steers, weighing 150-160 kg, were fed with concentrate supplemented with vitamin E at 0, 100, 200, 400 ppm before and after grazing in the pasture. The experiment lasted 120 days. At the end of the feeding trial all cattle were slaughtered and longissimus dorsi muscles were collected to determine various meat quality aspects. The results showed that the lowest shear force value of meat in the 400-ppm group indicated a more tender in comparison to the others. All supplementation levels had no effect on pH of the meat. Water holding capacity of the meat (after chilled for 24 hours) from the 100-ppm group, was significantly different (P<0.05) from those in the other groups. Lightness (l value) was highest in the 200-ppm group. Redness (a value) of the meat in the 400-ppm group was lower than the others. Yellowness (b value) of the meat in the 400-ppm group was lower than in the 200-ppm group but not significantly different from those in the 0- and 100-ppm groups. Supplementation of vitamin E at any levels did not affect (P>0.05) either triobarbituric acid (TBA) value or eating quality (tenderness, juiciness, flavor and overall acceptability).
