THE EFFECTS OF FEEDING ELEVATED LEVELS OF VITAMINS D<sub>3</sub> AND E ON BEEF QUALITY

Rentfrow, G.; Brewer, M.S.; Carr, T. R.; Berger, Leslie; McKeith, F. K.

doi:10.1111/j.1745-4573.2004.tb00685.x

Cited by 9 publications

(11 citation statements)

References 28 publications

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“…In this study, D 3 was not effective in improving meat tenderness, which responded more markedly to aging time. These results are similar to those found by Scanga et al (2001), Rentfrow et al (2001) Table 2 -Least squares means, overall mean, coefficient of variation and significance of concentrations of muscle minerals in Bos indicus animals supplemented with vitamin D 3 for 10 consecutive days prior to slaughter.…”

Section: Resultssupporting

confidence: 86%

“…No differences (P > 0.05) were found among D 3 supplementation levels for plasma concentrations of calcium, sodium, potassium and magnesium (Table 1). These results contradict those presented by Karges et al (2001), Kotrla et al (2001), Scanga et al (2001), Rentfrow et al (2001), Berry et al (2000), Enright et al (2000a;, Morgan & Gill (2000), and Rider et al (2000), who reported increased plasma calcium concentration in response to D 3 . In a study by Swanek (1999a;, the concentration of plasma calcium increased between 8 and 48% as a result of D 3 supplementation, mainly because of the effect of the vitamin on calcium metabolism, increasing intestinal reabsorption and calcium loss from bone deposits.…”

Section: Resultsmentioning

confidence: 61%

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Quality characteristics of Longissimus dorsi muscle from Bos indicus animals treated with vitamin D3

Pedreira¹,

Filho²,

Leite³

et al. 2003

Sci. agric. (Piracicaba, Braz.)

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Among several techniques to improve beef tenderness, vitamin D3, important for calcium mobilization, has recently been developed as an alternative. It acts on the intracellular calcium-dependent proteases (mu- and m-calpain). Ten days prior to slaughter, 36 Nelore steers were fed 0, 3, 6 and 9 million IU of supplemental vitamin D3 (D3) per animal per day (an-1 d-1). Animals were slaughtered and tenderness (shear force), cooking losses (1, 8 and 15 days of aging), sensory evaluation, and minerals in blood plasma and muscle (Longissimus dorsi) were measured. There were no differences (P > 0.05) among treatments for blood plasma and muscle mineral concentration, evaporation losses, and sensory juiciness. For drip and total loss, the smallest losses were for the 6 × 10(6) IU an-1 d-1 treatment. The control treatment resulted in lowest shear force and aging also tended to lower resistance to shearing. The 3 × 10(6) IU an-1 d-1 treatment had a positive effect on tenderness, flavor and overall palatability. High levels of supplemental D3 did not improve the quality characteristicsof Longissimus dorsi muscle from Bos indicus animals.

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Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 61%

Quality characteristics of Longissimus dorsi muscle from Bos indicus animals treated with vitamin D3

Pedreira¹,

Filho²,

Leite³

et al. 2003

Sci. agric. (Piracicaba, Braz.)

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“…Essa pode ser uma das razões pelas quais o efeito da suplementação com vitaminas foi nulo. 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.…”

Section: Resultsunclassified

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

Parrili

Matsuhara

Arrigoni

et al. 2011

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi avaliar os efeitos da restrição alimentar e de dieta de suplementação com vitaminas D e E sobre o desempenho e características de carcaça de novilhas Canchim. Vinte e quatro fêmeas, com peso vivo inicial médio de 251,95±18,49 kg, foram distribuídas em quatro tratamentos: alimentação em quantidade restrita e não restrita, com e sem suplementação de vitaminas D e E. Utilizou-se o delineamento inteiramente casualizado, em arranjo fatorial 2x2, com seis repetições. Os animais com alimentação restrita receberam, por 48 dias, 70% da dieta fornecida ao grupo de alimentação não restrita. Após o período de restrição (peso médio de 300,10 kg), eles voltaram a receber ração à vontade por mais 77 dias, até atingirem peso de abate de 380 kg. As avaliações foram feitas ao final dos períodos de restrição e de realimentação. Não foi observado efeito da restrição alimentar sobre o desempenho animal. Novilhas que não receberam suplementação vitamínica apresentaram maiores índices de fragmentação miofibrilar, luminosidade e mastigabilidade, e menor força de cisalhamento. A restrição alimentar não afeta o desempenho nem as características de carcaça das novilhas Canchim, e a suplementação com vitaminas D e E não melhora a qualidade da carne.Termos para indexação: Bos taurus, Canchim, confinamento, crescimento compensatório, desempenho, terminação. Productive traits of heifers subjected to feed restriction and diet supplemented with vitamins D and EAbstract -The objective of this work was to evaluate the effects of feed restriction and vitamin D and E supplementation on the performance and carcass traits of Canchim heifers. Twenty-four Canchim heifers with initial body weight of 251.95±18.49 kg were distributed in four treatments: restricted and unrestricted quantity of feeding, with or without vitamin D and E supplementation. A completely randomized experimental design was used in a 2x2 factorial arrangement, with six replicates. Animals with restricted feeding received, for 48 days, 70% of the feed offered for the group of unrestricted feeding. After the restriction period, animals (300.10 kg mean weight) receive unrestricted feeding for more 77 days, until they reach the slaughter weight of 380 kg. The evaluations were made at the end of the periods of restriction and refeeding. No effect of feed restriction was observed on animal performance. Heifers that did not receive supplementation with vitamin D and E had greater indexes of myofibril fragmentation, luminosity, and chewing score, and lower shear force. Feed restriction does not affect the performance and carcass traits of Canchim heifers, and vitamin D and E supplementation does not improve meat quality.Index terms: Bos taurus, Canchim, feedlot, compensatory growth, performance, finishing. IntroduçãoA engorda de novilhas em confinamento é uma prática muito utilizada atualmente. Segundo levantamento conduzido por Millen et al. (2009), 21,8% dos produtores, clientes dos nutricionistas que participaram da pesquisa, alimentam novilhas por 6...

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“…Initially, they evaluated fresh and irradiated raw beef. They were then familiarized with the sensory attributes of beef provided with terminology (Rentfrow et al. 2004).…”

Section: Methodsmentioning

confidence: 99%

“…Initially, they evaluated fresh and irradiated raw beef. They were then familiarized with the sensory attributes of beef provided with terminology (Rentfrow et al 2004). They developed a set of descriptive parameters for odor via open discussion with the guidance of a panel leader to establish agreement on characteristics as described by Rojas and Brewer (2008).…”

Section: Odor Evaluationmentioning

confidence: 99%

Effects of Antioxidants on Irradiated Beef Color

Lakshmanan¹,

Toshkov

Stetzer³

et al. 2010

Journal of Food Quality

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Fresh beef was dipped into ascorbic acid (AA; 500 ppm), butylated hydroxyanisole (BHA, 150 ppm), butylated hydroxytoluene (BHT, 100 ppm) or propyl gallate (PG; 100 ppm); control samples were dipped in deionized water. Samples were vacuum packaged, then irradiated (0, 1.25 or 2.50 kGy). After irradiation, samples were stored (0, 7 or 14 days) at 4C. Color was assessed instrumentally (L*, a*, b*values, hue angles, chroma) and visually. All antioxidants increased L*value by two units (lighter); however, irradiation dose had no effect. Irradiation increased wet dog and rancid odors of beef; however, it decreased sour odor, a*value, chroma and hue angle, and increased visual green and brown colors, indicating that it reduced redness and color intensity. Antioxidants reduced L*(decreased lightening) and a*values (redness) compared to controls. BHA had the greatest effect on a*value. AA decreased visual green color the most; however, BHA and BHT were also effective. Antioxidants had inconsistent effects on b*value, chroma and hue angle. Storage decreased L*and a*values, and chroma. BHA and PG were most effective at maintaining low thiobarbituric acid‐reactive substances when samples were irradiated. PRACTICAL APPLICATIONS Irradiation has the potential to reduce microbial load, increasing both the safety and shelf life of red meat products; however, it has the potential to damage fresh meat color, resulting in unacceptable discoloration. Irradiation can increase off‐odors (wet dog, rancid) of beef; however, it can decrease sour odor, instrumental measures of red color, and increase visual green and brown colors. Use of antioxidants including ascorbic acid, butylated hydroxytoluene, butylated hydroxyanisole and propyl gallate can help maintain the color of irradiated beef held in refrigerated storage for up to 2 weeks.

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THE EFFECTS OF FEEDING ELEVATED LEVELS OF VITAMINS D₃ AND E ON BEEF QUALITY

Cited by 9 publications

References 28 publications

Quality characteristics of Longissimus dorsi muscle from Bos indicus animals treated with vitamin D3

Quality characteristics of Longissimus dorsi muscle from Bos indicus animals treated with vitamin D3

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

Effects of Antioxidants on Irradiated Beef Color

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THE EFFECTS OF FEEDING ELEVATED LEVELS OF VITAMINS D3 AND E ON BEEF QUALITY

Cited by 9 publications

References 28 publications

Quality characteristics of Longissimus dorsi muscle from Bos indicus animals treated with vitamin D3

Quality characteristics of Longissimus dorsi muscle from Bos indicus animals treated with vitamin D3

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

Effects of Antioxidants on Irradiated Beef Color

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THE EFFECTS OF FEEDING ELEVATED LEVELS OF VITAMINS D₃ AND E ON BEEF QUALITY