Supplemental vitamin D3 concentration and biological type of steers. II. Tenderness, quality, and residues of beef1

Abstract

Vitamin D3 was orally supplemented to determine the supplemental dose that improved beef tenderness in different cattle breed types. Feedlot steers (n = 142) were arranged in a 4 x 3 factorial arrangement consisting of four levels of supplemental vitamin D3 (0, 0.5, 1, and 5 million IU/steer daily) administered for eight consecutive days antemortem using three biological types (Bos indicus, Bos Taurus-Continental, and Bos Taurus-English). Warner-Bratzler shear force (WBSF) was measured at 3, 7, 10, 14, and 21 d postmortem, and trained sensory analysis was conducted at 7 d postmortem on LM, semimembranosus, gluteus medius, and supraspinatus steaks. Concentrations of vitamin D3 and the metabolites 25-hydroxyvitamin D3, and 1,25-dihydroxyvitamin D3 were determined in the LM, liver, kidney, and plasma. Biological type of cattle did not interact (P > 0.10) with vitamin D3 supplementation for sensory or tenderness traits, suggesting that feeding vitamin D3 for 8 d before slaughter affected the different biological types of cattle similarly. Supplementing steers with 0.5, 1, or 5 million IU/(steer(d) decreased (P < 0.05) LM WBSF at 7, 10, 14, and 21 d postmortem compared with controls, and vitamin D3 treatments of 0.5, 1, and 5 million IU decreased (P < 0.05) semimembranosus WBSF at 3, 7, and 14 d postmortem. In general, vitamin D3-induced improvements in WBSF were most consistent and intense in LM steaks. Sensory panel tenderness was improved (P < 0.05) by all vitamin D3 treatments in LM steaks. Sensory traits ofjuiciness, flavor, connective tissue, and off-flavor were not (P > 0.05) affected by vitamin D3 treatments. All vitamin D3 treatments decreased micro-calpain activity and increased muscle Ca concentrations (P < 0.05). Vitamin D3 concentrations were increased (P < 0.05) by supplementation in all tissues tested (liver, kidney, LM, and plasma); however, cooking steaks to 71 degrees C decreased (P < 0.05) treatment residue effects. The vitamin D metabolite 1,25-dihydroxyvitamin D3 was increased (P < 0.05) only in plasma samples as a result of the vitamin D3 treatments. These results indicate that supplementation with vitamin D3 at 0.5 million IU/steer daily for eight consecutive days before slaughter improved tenderness in steaks from different subprimal cuts by affecting muscle Ca concentrations, micro-calpain activities, and muscle proteolysis, with only a small effect on tissue residues of vitamin D3.

Características produtivas de novilhas submetidas à restrição alimentar e dieta suplementada com vitaminas D e E

“…Rentfrow et al (2001) alimentaram novilhas com suplementação de altos níveis de vitamina D 3 , ou com mistura de vitamina D 3 e vitamina E, e reportaram elevação do cálcio sérico, sem que tenha havido alteração ou redução na força de cisalhamento. Montgomery et al (2004b) trabalharam com novilhos tratados com 5x10 6 UI de vitamina D 3 , pelo período de oito dias antes do abate, e relataram melhora na maciez da carne maturada por sete dias, por meio da avaliação da força de cisalhamento entre animais que receberam suplemento e o grupo controle. Os valores de força de cisalhamento encontrados no presente trabalho estão dentro do padrão de carnes consideradas macias, de acordo com Wheeler et al (2002), pois, de acordo com os autores, índices de fragmentação miofibrilar maiores ou iguais a 60, para o músculo longissimus, denotam carne muito macia.…”

“…Para a mastigabilidade, foi utilizada escala não estruturada de nove pontos, que variou de "elástica, borrachenta, difícil de deglutir" a "desintegra facilmente na boca, fácil de deglutir". Para se mensurar a cor do músculo longissimus, foi utilizado o método de Hunter (Montgomery et al, 2004a) e os denominados Cieluv, recomendado para avaliar luzes com grande diferença de cor, e Cielab, recomendado para avaliar objetos com pequena diferença de cor. Para as mensurações, utilizou-se o aparelho Minolta Chroma Meter Measuring Head, modelo CR-410 (Konica Minolta, Osaka, Japão).…”

“…Essex, Inglaterra), conforme Montgomery et al (2004b), no laboratório da SGB Consultoria, em Pedreira, SP. O procedimento das análises foi o mesmo para as vitaminas D e E, por se tratarem ambas de vitaminas lipossolúveis.…”

Potential nutritional strategies for the amelioration or prevention of high rigor temperature in cattle – a review

“…It would also be of interest to observe whether carcasses form dark cattle are more likely to be of high rigor temperature that light cattle. Several studies have shown that vitamin D supplementation can improve tenderness in beef through elevation of serum calcium, calcium being a potent activator of proteases involved in tenderisation (Swanek et al 1999;Montgomery et al 2004). …”

Effects of the Combination of Non-Phytate Phosphorus, Phytase and 25-Hydroxycholecalciferol on the Performance and Meat Quality of Broiler Chickens

“…Supplementation of vitamin D 3 affects meat quality (Montgomery et al, 2004;Moron et al, 2008). Han et al (2009) reported that 1α-OH-D 3 increase lightness and yellowness of the breast and thigh meat whereas it decrease the shear force and water-holding capacity of the thigh meat.…”