EFFECT OF SHORT-TERM SUPPLEMENTATION WITH VITAMIN D3 ON BEEF TENDERNESS | ||
| Journal of Animal and Poultry Production | ||
| Article 7, Volume 30, Issue 1, January 2005, Pages 185-193 PDF (435.53 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jappmu.2005.237953 | ||
| Authors | ||
| A. S. Sami,1; S. Abou-Bakr1; H. A. Abdellatif2 | ||
| 1Department of Animal Production, Faculty of Agriculture, 12613, Cairo University, Egypt | ||
| 2Department of Nutrition & Clinical Nutrition, Faculty of Veterinary Medicine, 12211, Cairo University, Egypt. | ||
| Abstract | ||
| This experiment was conducted to study the effect of dietary supplementation of vitamin D3 to Baladi cattle bulls before slaughter on meat tenderness.Twelve Baladi bulls were randomly allotted into 3 equal groups each consisted of 4 animals. Group one served as a control, group 2 received a dietary supplementation of vitamin D3 at a rate of 5 × 106 IU/day, while bulls of group 3 were supplemented with 7.5 × 106 IU/day. Dietary supplementation of vitamin D3 was instituted for the last 10 days before slaughter. All bulls were slaughtered with an average final live weight of 413+7.2 kg. Steaks from the Longissimus dorsi muscle of the 9, 10 and 11th ribs were separated after chilling and aged at 1°C for 14 days to measure calcium content and eating quality attributes. Plasma calcium level was significantly higher (P<0.05) in group 3 than the control group. Meat calcium concentration in group 2 was significantly (P<0.05) higher than both of the control group and group 3. The lowest Warner-Bratzler shear force value of Longissimus dorsi muscle was recorded for group 3 compared with the control and group 2, without significant differences among the three groups. However, group 2 had better scores for tenderness and juiciness and flavor, these scores were not significantly different from the control and group 3 (P>0.05). Results indicate that oral supplementation with vitamin D3 for 10 days before slaughter increased plasma and muscle calcium levels but did not significantly improve cooked meat tenderness. | ||
| Keywords | ||
| Beef; Calcium; Tenderness; Vitamin D3 | ||
|
Statistics Article View: 152 PDF Download: 248 |
||
