FORT COLLINS, Colo. -- A new study has confirmed what Gary Smith, a professor with the Department of Animal Sciences at Colorado State University here, has known for several years: adding vitamin E to the diets of cattle can significantly increase the value of beef at retail. However, new research gives details about a concern that has long been linked with the concept: how much -- and whom -- will it cost? The main benefit of vitamin E supplements is that meat retains color and freshness ...

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