Does Vitamin D3 Improve Beef Tenderness?
نویسنده
چکیده
Consumers today consider tenderness to be the single most important determinant of beef quality. This is reflected by the positive relationship between retail price of a beef cut and its perceived tenderness (i.e., tenderloin steak). The most recent National Beef Quality Audit estimated that the inconsistencies associated with beef tenderness potentially cost the U.S. beef industry approximately $250 million annually. According to the National Beef Tenderness Survey conducted in 1998 (Brooks et al., 2000), a great deal of tenderness improvement needs to be focused on retail cuts originating from the round. With these findings in mind, research scientists have focused their attention on developing innovative nutrition, management, or product processing technologies that address this issue.
منابع مشابه
Effects Of Short Term Feeding Of Vitamin D3 On Pork Quality
and Implication We tested the hypothesis that supplemental dietary vitamin D3 could be used to improve tenderness of pork. On the basis of elevation of blood calcium concentration and constant feed intake, we determined that 500,000 IU daily for three days before slaughter was the optimal dosage. This dosage resulted in no improvement in pork tenderness as based on two commonly used tenderness ...
متن کاملThe use of vitamin D3 and its metabolites to improve beef tenderness1
Three experiments were conducted to determine whether feeding 25-hydroxyvitamin D3 (25OH D3) or 1,25-dihydroxyvitamin D3 (1,25-(OH)2 D3) improves the tenderness of longissimus dorsi (LD), semimembranosus (SM), and infraspinatus (IF) muscles similar to supplemental vitamin D3 without leaving residual vitamin D3 and its metabolites in muscle. In the first two experiments, 24 crossbred steers were...
متن کاملEffects of 25-hydroxyvitamin D3 and manipulated dietary cation-anion difference on the tenderness of beef from cull native Korean cows.
In this study, we characterized the effects of 25-hydroxyvitamin D3 (25-OH D3) and manipulated dietary cation-anion difference (DCAD) on the performance, urine pH, serum constituents, carcass traits, tissue residual vitamin D and its metabolites, beef tenderness, and mRNA and protein concentrations of Ca-dependent proteinases in LM using 24 cull native Korean cows. The cows were divided into 3 ...
متن کاملThe use of vitamin D3 and its metabolites to improve beef tenderness.
Three experiments were conducted to determine whether feeding 25-hydroxyvitamin D3 (25-OH D3) or 1,25-dihydroxyvitamin D3 (1,25-(OH)2 D3) improves the tenderness of longissimus dorsi (LD), semimembranosus (SM), and infraspinatus (IF) muscles similar to supplemental vitamin D3 without leaving residual vitamin D3 and its metabolites in muscle. In the first two experiments, 24 crossbred steers wer...
متن کاملVitamin D3 supplementation of cull cows: effects on longissimus and semitendinosus muscle tenderness.
Previous studies have shown that supplementation of vitamin D3 to cow diets for 4 to 10 d before slaughter lowers Warner-Bratzler shear force (WBSF) values and increases sensory tenderness scores in beef cuts. The present study was conducted to evaluate the effects of vitamin D3 supplementation on muscle calcium concentration, WBSF values, and sensory tenderness ratings of LM and semitendinosus...
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