Effect of vitamin D3 supplementation level on the postmortem tenderization of beef from steers

Montgomery, J. L.; Carr, M. A.; Kerth, C. R.; Hilton, G. G.; Price, B. P.; Galyean, M. L.; Horst, Ronald L.; Miller, M. F.

doi:10.2527/2002.804971x

Cited by 66 publications

(64 citation statements)

References 43 publications

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“…Our data showed that steers fed the diet without Ca supplement tended to have higher concentrates intake and lower grass-hay intake, compared to steers fed the diet with Ca supplement (limestone) when they were allowed to have free access to diet. The decreased intake of concentrates in steers fed the diet with Ca supplement is not likely attributable to hypercalcemia because serum Ca contents were not different between two groups (Table 2), although hypercalcemia induced by a high dose of vitamin D3 has been shown to decrease feed intake in pigs (Wiegand et al, 2002) and steers (Montgomery et al, 2002).…”

Section: Discussionmentioning

confidence: 93%

“…For further clarification we are planning on another experiment, in which diets with or without Ca supplement are isocaloric. Interestingly, Montgomery et al (2000Montgomery et al ( , 2002 found that tenderness was improved without a significant increase in plasma 1,25-(OH)2-D3 levels when steers were fed 5×10 6 IU of vitamin D3 per day for 9 d before slaughter, while plasma concentrations of Ca…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Deletion of Ca Supplement (limestone) on Growth and Beef Quality in Hanwoo Finishing Steers

Lee¹,

Park²,

Seong³

et al. 2003

Journal of Animal Science and Technology

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A study was conducted to determine the effects of feeding a diet containing no Ca supplement (limestone) during the late finishing period on growth, marbling and serum 1,25-dihydroxy vitamin D3 level in Korean native cattle. Twenty-four steers (20~24 mo of age) were divided into two groups of 12 each: one group assigned to a control diet (concentrates containing 2.5% limestone) and the other to a diet containing no calcium supplement. They were allowed to have free access to diets (concentrates and orchard grass hay) and water during the entire feeding period (223 d). Serum Ca 2+ , Ca and P concentrations were not influenced by diets, but serum 1,25-dihydroxy vitamin D3 concentrations determined 2 or 6 mo after the beginning of feeding the experimental diets were higher (P < 0.01) in steers fed the diet without Ca supplement than in those fed the control diet (78.3 vs 51.7 and 80.3 vs 51.1 pg/mL, respectively). Steers fed the diet without Ca supplement tended to have a higher intake of concentrates, but a lower intake of hay, compared to those fed the control diet. Average daily gain was higher (P < 0.05) in steers fed the diet without Ca supplement than in those fed the control diet. Feeding the diet without Ca supplement remarkably (P < 0.01) increased the marbling score (5.1 vs 2.2) and the muscle (M. longissimus dorsi) fat content (10.2 vs 6.7%) with a concomitant decrease in moisture content (67.6 vs 70.4%), compared to feeding the control diet. Ribeye area was increased (77.2 vs 82.8 cm 2 ) with the diet without Ca supplement, compared to the control diet (P < 0.05). Meat color, pH and water-holding capacity in longissimus muscle were not different between the two groups. The Warner-Brazler Shear (WBS) force of the longissimus muscle was slightly (P = 0.08) lower in steers fed the diet without Ca supplement than in steers fed the control diet (2.9 vs 3.2 kg/1.27-cm diameter core). Sensory evaluation showed that feeding the diet without Ca supplement slightly (P < 0.05) improved tenderness (4.9 vs 4.5) and flavor (4.9 vs 4.6), compared to feeding the control diet, but juiciness was not affected by diets. Results showed that deletion of Ca supplement from finishing diets is beneficial, increasing growth and marbling partly through an increased energy intake and induced 1,25-dihydroxy vitamin D3 synthesis that may increase intracellular Ca 2+ concentration and in turn fat synthesis.

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Section: Discussionmentioning

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Effects of Deletion of Ca Supplement (limestone) on Growth and Beef Quality in Hanwoo Finishing Steers

Lee¹,

Park²,

Seong³

et al. 2003

Journal of Animal Science and Technology

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“…Supplementation with mega doses of vitamin D 3 (5 or 7 MIU head -1 d -1 ) for 5 to 10 d prior to slaughter has been shown to increase plasma calcium levels (Aranda-Osorio et al 2004) and improve beef tenderness (Swanek et al 1997(Swanek et al , 1999Montgomery et al 2000Montgomery et al , 2002. However, supplementation at such high levels to finishing steers shortly before slaughter can result in marked increases in vitamin D 3 levels in muscle and adipose tissue and in edible organs such as liver (Montgomery et al 2000(Montgomery et al , 2002.…”

Section: Discussionmentioning

confidence: 99%

“…However, supplementation at such high levels to finishing steers shortly before slaughter can result in marked increases in vitamin D 3 levels in muscle and adipose tissue and in edible organs such as liver (Montgomery et al 2000(Montgomery et al , 2002. The objective of this study was to determine if plasma Ca levels of steers fed a finishing diet could be manipulated through dietary means (i.e., feeding a low-Ca diet followed by supplementation with a high-Ca diet and anionic salts) in combination with reduced levels of vitamin D 3 (i.e., 0.6, 1.2 or 2.4 MIU head -1 d -1 ).…”

Section: Discussionmentioning

confidence: 99%

Effect of dietary Ca manipulation, anionic salts and supplemental vitamin D₃ on calcium homeostasis of finishing steers

Osorio¹,

Kessel²,

Olkowski³

et al. 2005

Can. J. Anim. Sci.

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The objective of this study was to evaluate the effects of a low-Ca diet, followed by a high-Ca diet in combination with feeding of anionic salts and/or vitamin D 3 on Ca and acid-base homeostasis of finishing steers. Twenty Hereford steers (448 _ 26 kg) were individually penned and fed at 0800 and 1600 with a ration consisting of 90% barley grain-based concentrate and 10% barley silage (DM basis). The experimental protocol included a 19-d adaptation period, a 14-d period of low Ca feeding, a 10-d supplemental period and a 5-d withdrawal period. During the supplemental period, anionic salts (MgSO 4 and NH 4 Cl) were incorporated into the diet at -1500 and -3000 mEq steer -1 d -1 for 3 and 7 d, respectively. The cattle were also supplemented with one of four vitamin D 3 treatments: 0, 0.6, 1.2 and 2.4 million IU (MIU) of vitamin D 3 steer -1 d -1 . Blood samples were obtained for measurement of total and ionized Ca, parathyroid hormone (PTH) and calcitonin, vitamin D 3 , 25(OH)D 3 and 1,25(OH) 2 D 3 . Feed intake was depressed (P < 0.05) by anionic salt feeding but not vitamin D 3 treatment. Cattle supplemented with vitamin D 3 had higher total (P < 0.05) and ionized (P < 0.05) serum Ca levels than the control cattle that were only supplemented with anionic salts. Higher (P < 0.04) ionized Ca levels were seen in cattle fed 2.4 versus those fed 0.6 MIU vitamin D 3 . Maximum total serum Ca values were 10.11, 10.97, 11.43 and 12.24 mg dL -1 for the 0, 0.6, 1.2 and 2.4 MIU vitamin D 3 treatments, respectively. Respective maximum values for ionized Ca were 5.43, 5.90, 5.98 and 6.25 mg dL -1 . These values represent increases, relative to the adaptation period of 3, 12, 16 and 25% for total and 9, 18, 20 and 31% for ionized Ca for the 0, 0.6, 1.2 and 2.4 MIU D 3 treatments, respectively. Circulating concentrations of vitamin D 3 , 25(OH)D 3 , and 1,25(OH) 2 D 3 were increased (P < 0.05) by vitamin D 3 feeding, however, PTH was decreased (P < 0.05), while calcitonin was not affected (P > 0.05). Anionic salt feeding induced (P < 0.05) a mild systemic acidosis. The results indicate that anionic salt feeding enhanced the response of serum Ca to vitamin D 3 supplementation. Higher serum Ca levels prior to slaughter may increase intra-muscular Ca levels and enhance postmortem activity of Ca-dependant proteases responsible for myofibril degradation. The results point to a dietary strategy that with further research may prove useful in enhancing beef tenderness. Of particular interest is that serum Ca levels were elevated when vitamin D 3 was supplemented at levels 25 to 50% or less than levels used in previous research. Les sels anioniques réduisent (P < 0,05) la prise alimentaire, ce que ne fait pas la vitamine D 3 . Le sang des animaux recevant la vitamine présentait une plus forte concentration de Ca total (P < 0,05) et de Ca ionisé (P < 0,05) que celui des témoins, à qui on n'avait administré que les sels anioniques. Les bêtes recevant 2,4 MUI de vitamine D 3 avaient une concentration plus élevée (P < 0,04) de Ca ionisé q...

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“…Los resultados obtenidos por Swanek et al (1999) y Montgomery et al (2002) indicaron que los novillos suplementados con vitamina D presentaron mayor concentración de calcio en plasma y músculo Longissimus, en comparación a los animales no suplementados. Los aumentos en el contenido de calcio se vieron reflejados en el aumento de la terneza, atribuible a la activación de las calpaínas (Swanek et al, 1999) o aumento en la longitud de los sarcómeros (Rafalska, 2016).…”

Section: Efecto De La Dietaunclassified

Relación de la dieta con el color y la terneza de la carne vacuna

2017

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Palabras clave adicionalesCalidad sensorial. Concentrados energéticos. Forrajes. Glucógeno.resUMen Para el consumidor de carne vacuna la calidad sensorial es importante al momento de la compra y el consumo. El color depende mayormente de la concentración de mioglobina y el pH, en tanto que la terneza está relacionada con el pH, la composición del colágeno y la degradación miofibrilar. Todos ellos pueden influenciarse por la dieta. La concentración de mioglobina depende del tipo de fibra muscular, cuyo metabolismo está influenciado por la dieta que reciban los animales. Las dietas de baja energía se asocian a fibras rojas, con metabolismo oxidativo y mayor concentración de mioglobina, mientras que las dietas ricas en energía estimulan el desarrollo de fibras glucolíticas. Estas últimas, tienen la capacidad de acumular más glucógeno. El metabolismo de las miofibras también afecta al contenido de enzimas proteolíticas, las fibras oxidativas presentan mayor concentración de calpaínas que las fibras glicolíticas. La estructura del colágeno es influenciada por la dieta de forma indirecta, ya que su efecto está mediado por la tasa de ganancia de peso. Al consumir dietas energéticas los animales incrementan la velocidad de ganancia de peso, lo que disminuye el colágeno total por un efecto de dilución debido al aumento de miofibrillas. Por otro lado, la energía puede retrasar la formación y estabilización de las estructuras del colágeno, con aumento de la fracción soluble. La dieta cumple un rol importante sobre la calidad de la carne, por lo tanto mantener un buen nivel de alimentación permite maximizar la calidad y lograr un producto con atributos sensoriales coincidentes con los requeridos por un gran número de consumidores. The sensorial quality of meat is important when consumers both purchase and eat it. When buying, color is most important, whereas tenderness is significant when eating. The color of the meat mostly depends on the concentration of myoglobin and pH, while tenderness is related to pH, collagen composition and myofibrillar degradation. Muscle fiber metabolism depends on the diet that the animals receive. Low-energy diets are associated with red fibers, oxidative metabolism, and increased myoglobin concentration. High-energy diets stimulate the development of glycolytic fibers, which have the ability to accumulate more glycogen. Myofiber metabolism also affects the content of proteolytic enzymes; oxidative fibers present a higher calpain concentration than glycolytic fibers. Collagen structure is affected by diet indirectly; its effect is mediated by daily weight gain. When consuming energetic diets, animals rapidly increase their weight, which will reduce total collagen by a dilution established by myofibrils increase. Additionally, an energetic diet can delay formation and stabilization of collagen structures, with an increasing soluble proportion. As diet plays an important role in the quality of meat, a good nutritional level allows maximizing quality; as a result, a large number of consumers will ...

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Effect of vitamin D3 supplementation level on the postmortem tenderization of beef from steers

Cited by 66 publications

References 43 publications

Effects of Deletion of Ca Supplement (limestone) on Growth and Beef Quality in Hanwoo Finishing Steers

Effects of Deletion of Ca Supplement (limestone) on Growth and Beef Quality in Hanwoo Finishing Steers

Effect of dietary Ca manipulation, anionic salts and supplemental vitamin D₃ on calcium homeostasis of finishing steers

Relación de la dieta con el color y la terneza de la carne vacuna

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Effect of vitamin D3 supplementation level on the postmortem tenderization of beef from steers

Cited by 66 publications

References 43 publications

Effects of Deletion of Ca Supplement (limestone) on Growth and Beef Quality in Hanwoo Finishing Steers

Effects of Deletion of Ca Supplement (limestone) on Growth and Beef Quality in Hanwoo Finishing Steers

Effect of dietary Ca manipulation, anionic salts and supplemental vitamin D3 on calcium homeostasis of finishing steers

Relación de la dieta con el color y la terneza de la carne vacuna

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Effect of dietary Ca manipulation, anionic salts and supplemental vitamin D₃ on calcium homeostasis of finishing steers