The efficacy of a vitamin D3 metabolite for improving the myofibrillar tenderness of meat from Bos indicus cattle

Lawrence, R.W.; Doyle, Jailen; Elliott, R. F.; Loxton, I.; McMeniman, J. P.; Norton, B. W.; Reid, David; Tume, RK

doi:10.1016/j.meatsci.2005.06.005

Cited by 12 publications

(9 citation statements)

References 20 publications

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“…Meat without vitamin supplementation was redder, regardless of the system of packing or meat ageing period. This is contrary to results obtained by Lawrence et al (19), who demonstrated that vitamin D 3 supplementation of meat does not have a significant impact on changes in the value of a*. The studies conducted demonstrated the impact of meat packing in modified atmospheres (MAP1, MAP2) on increases in parameter b* on the 10th and 14th days of ageing when compared to the control.…”

Section: Discussioncontrasting

confidence: 90%

The effect of packaging method and dietary vitamin D3 supplementation on the quality of beef in rectus femoris, gluteus medius, and adductor femoris beef muscles

Lipinska

Półtorak²,

Wierzbicka³

et al. 2016

Turk J Vet Anim Sci

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The goal of the study was to assess the impact of packaging methods and doses of vitamin D 3 fed to animals (with feed) in the last days of finishing on selected indicators of beef quality. The parameters studied include the measurement of CIE L*, a*, and b* colour spaces and the Warner-Bratzler shear force. The muscles used in the study were the m. rectus femoris, m. gluteus medius, and m. adductor femoris, which were packed in two variants of modified atmosphere (MAP1, 80% O 2 :20% CO 2 and MAP2, 60% O 2 :40% CO 2) and in skin-pack technology; they were later aged for 10 and 14 days. Before slaughter, the animals were fed a vitamin D 3 supplemented diet in the following doses: 0, 3.5, 7, and 10 M IU day-1 animal-1. The study proved that vitamin D 3 dosages of 3.5 and 10 M IU significantly (P ≤ 0.05) increased tenderness of unpackaged beef. Packaging and modified atmosphere resulted in a significant increase of parameters L*, a*, and b*, while skin packing lowered the values. Vitamin D 3 supplementation had a negative impact on selected beef colour spaces by lowering them.

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Section: Discussioncontrasting

confidence: 90%

The effect of packaging method and dietary vitamin D3 supplementation on the quality of beef in rectus femoris, gluteus medius, and adductor femoris beef muscles

Lipinska

Półtorak²,

Wierzbicka³

et al. 2016

Turk J Vet Anim Sci

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“…Lawrence et al (2006) and Carnagey et al (2008) reported that the supply of an oral bolus of 25-OH-D 3 to cows before slaughter influenced some muscle characteristics known to enhance beef tenderness, despite no effect on tenderness was not observed. Cho et al (2006) studied the effects of 25-hydroxy-vitamin D 3 (25-OH-D 3 ) on carcass traits and beef tenderness and observed that, although Ca concentrations of the lean muscle numerically increased in response to 25-OH-D 3 supplementation, no statistical differences in Warner-Bratzler shear force or sensory traits were detected.…”

Section: Meat Qualitymentioning

confidence: 99%

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

Ren

Zuo

et al. 2015

Rev. Bras. Cienc. Avic.

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This experiment was conducted to evaluate the combination effect of low dietary non-phytate phosphorus (NPP) concentrations, phytase (PHY) levels, and 25-hydroxycholecalciferol (25-OH-D 3 ) levels on the growth performance and meat quality of broilers. Two levels of NPP, two levels of PHY, and two levels of 25-OH-D 3 resulted in a 2×2×2 factorial arrangements, with eight treatments (TRT). The birds on TRT 1-4 were fed diet 1 (NRC NPP was reduced by 0.1) and the birds on TRT 5-8 were fed with diet 2 (NRC NPP was reduced by 0.2). Each diet was mixed with different levels PHY and 25-OH-D 3 . Performance and meat quality parameters were measured. Results showed that during entire experiment the most advantageous effects were obtained with TRT 3 (NRC NPP reduced by 0.1 + 600 U/kg phytase + 34.5µg/kg 25-OH-D 3 ) and TRT 4 (NRC NPP reduced by 0.1 + 600 U/kg phytase + 69µg/kg 25-OH-D 3 ). The lowest body weight gain (BWG) and feed intake(FI) were observed with TRT 5 (NRC NPP reduced by 0.2 + 300 U/kg phytase + 34.5µg/kg 25-OH-D 3 ). Lowering NRC NPP by 0.1 to 0.2 significantly reduced weight gain (WG) (p< 0.05) and FI (p< 0.05) during the starter phase (ST), while during grower phase (GF) lowering NRC NPP by 0.1 to 0.2 did not affect WG (p>0.05) and produced small decrease in FI. BWG, FI and feed conversion ratio were not influenced (p>0.05) by different PHY or 25-OH-D 3 levels. In addition, the meat color, pH, and shear force were not affected by the different NPP, PHY or 25-OH-D 3 levels.

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“…Ante-mortem dietary supplementation with D 3 has been shown to increase the amount of calcium sequestered by the muscle tissue and to improve muscle tenderness when supplemented continuously before slaughter in beef steers (Swanek et al, 1999;Montgomery et al, 2000). However, single doses fed days before slaughter (Lawrence et al, 2006) or on single occasions further from slaughter (Wertz et al, 2004), have not been effective in increasing post-slaughter tenderisation. Post-slaughter proteolytic activity has been shown to be stimulated via injecting CaCl 2 , increasing meat tenderness (Wheeler et al, 1993).…”

Section: Introductionmentioning

confidence: 99%

Influence of vitamins A, D3 and E status on post-mortem meat quality in steers under winter housing or pasture finishing systems

Turner

Picková

Ertbjerg

et al. 2011

Animal

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We investigated the influence of Swedish recommended vitamins A, D 3 and E supplementation levels on muscle tenderness and fatty acid (FA) composition under indoor or outdoor finishing programmes. Swedish Red breed steer calves were divided into vitamin supplemented (n 5 12) and non-supplemented (n 5 15) groups while on pasture prior to the finishing period. This trial began at the beginning of the winter housing period during which the steers were fed a 55 : 45 dry matter barley : grass silage diet indoors. The indoor finished group was comprised of vitamin supplemented (n 5 6) and non-supplemented (n 5 8) steers slaughtered after about 155 days on feed. Vitamin supplemented steers were provided with 100 g mineral supplement providing 400 000 IU vitamin A, 100 000 IU D 3 and 3000 IU E daily as recommended for Swedish production practices. In spring, outdoor finished vitamin supplemented (n 5 6) and non-supplemented (n 5 7) steers grazed semi-natural grassland for an additional 120 days before slaughter. During pasture, vitamin supplemented steers had free-choice access to a mineral supplement containing vitamins A, D 3 and E. The mineral supplement for the non-supplemented steers did not contain vitamins A, D 3 and E and was provided at the same amount as the vitamin supplemented steers. Shear force values were similar between vitamin supplemented and non-supplemented steers after ageing 2, 7 and 14 days within indoor and outdoor finishing programmes. The shear force values had decreased by 14 days of ageing within all programmes. The m-and m-calpain activity did not differ between vitamin supplemented and non-supplemented steers for either the indoor or outdoor finishing programmes. The calpastatin activity was higher for the indoor, vitamin supplemented steers. Indoor finished vitamin supplemented steers had a greater proportion of C18:1c-9 and total monounsaturated fatty acids, whereas the non-supplemented steers had a greater proportion of total saturated fatty acids. We concluded that the meat quality from steers not receiving vitamin supplementation was similar to that of steers receiving vitamins A, D 3 and E supplementation at Swedish recommended levels under indoor and outdoor finishing programmes.Keywords: calpain, calpastatin, vitamin D 3 , meat tenderness ImplicationsCircannual day length in Nordic regions may affect bovines' ability to form vitamin D 3 , thus limiting the animal's ability to absorb dietary calcium. Calcium activates m-calpain, aiding in post-mortem proteolysis and the tenderisation process during meat ageing. The m-calpain activity was similar between steers supplemented vitamins A, D 3 and E at Swedish recommended levels and non-supplemented steers during winter indoor or outdoor grazing finishing programmes. WarnerBratzler shear force assessment of meat tenderness did not differ between supplemented and non-supplemented steers. Meat quality from vitamin supplemented and non-supplemented animals was similar, suggesting vitamin supplementation was not necessary under these trial co...

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The efficacy of a vitamin D3 metabolite for improving the myofibrillar tenderness of meat from Bos indicus cattle

Cited by 12 publications

References 20 publications

The effect of packaging method and dietary vitamin D3 supplementation on the quality of beef in rectus femoris, gluteus medius, and adductor femoris beef muscles

The effect of packaging method and dietary vitamin D3 supplementation on the quality of beef in rectus femoris, gluteus medius, and adductor femoris beef muscles

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

Influence of vitamins A, D3 and E status on post-mortem meat quality in steers under winter housing or pasture finishing systems

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