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The Scientific World Journal
Volume 2013, Article ID 616098, 8 pages
Review Article

Effect of Supplementation with Antioxidants on the Quality of Bovine Milk and Meat Production

Department of Animal Pathology, Veterinary Faculty, University of Santiago de Compostela, Campus Universitario, 27002 Lugo, Spain

Received 20 August 2013; Accepted 12 September 2013

Academic Editors: J. J. Loor and A. J. Soler

Copyright © 2013 Cristina Castillo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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.