Sami,, A., Abou-Bakr, S., Abdellatif, H. (2005). EFFECT OF SHORT-TERM SUPPLEMENTATION WITH VITAMIN D3 ON BEEF TENDERNESS. Journal of Animal and Poultry Production, 30(1), 185-193. doi: 10.21608/jappmu.2005.237953
A. S. Sami,; S. Abou-Bakr; H. A. Abdellatif. "EFFECT OF SHORT-TERM SUPPLEMENTATION WITH VITAMIN D3 ON BEEF TENDERNESS". Journal of Animal and Poultry Production, 30, 1, 2005, 185-193. doi: 10.21608/jappmu.2005.237953
Sami,, A., Abou-Bakr, S., Abdellatif, H. (2005). 'EFFECT OF SHORT-TERM SUPPLEMENTATION WITH VITAMIN D3 ON BEEF TENDERNESS', Journal of Animal and Poultry Production, 30(1), pp. 185-193. doi: 10.21608/jappmu.2005.237953
Sami,, A., Abou-Bakr, S., Abdellatif, H. EFFECT OF SHORT-TERM SUPPLEMENTATION WITH VITAMIN D3 ON BEEF TENDERNESS. Journal of Animal and Poultry Production, 2005; 30(1): 185-193. doi: 10.21608/jappmu.2005.237953
EFFECT OF SHORT-TERM SUPPLEMENTATION WITH VITAMIN D3 ON BEEF TENDERNESS
1Department of Animal Production, Faculty of Agriculture, 12613, Cairo University, Egypt
2Department of Nutrition & Clinical Nutrition, Faculty of Veterinary Medicine, 12211, Cairo University, Egypt.
Abstract
This experiment was conducted to study the effect of dietary supplementation of vitamin D3 to Baladi cattle bulls before slaughter on meat tenderness.Twelve Baladi bulls were randomly allotted into 3 equal groups each consisted of 4 animals. Group one served as a control, group 2 received a dietary supplementation of vitamin D3 at a rate of 5 × 106 IU/day, while bulls of group 3 were supplemented with 7.5 × 106 IU/day. Dietary supplementation of vitamin D3 was instituted for the last 10 days before slaughter. All bulls were slaughtered with an average final live weight of 413+7.2 kg. Steaks from the Longissimus dorsi muscle of the 9, 10 and 11th ribs were separated after chilling and aged at 1°C for 14 days to measure calcium content and eating quality attributes. Plasma calcium level was significantly higher (P<0.05) in group 3 than the control group. Meat calcium concentration in group 2 was significantly (P<0.05) higher than both of the control group and group 3. The lowest Warner-Bratzler shear force value of Longissimus dorsi muscle was recorded for group 3 compared with the control and group 2, without significant differences among the three groups. However, group 2 had better scores for tenderness and juiciness and flavor, these scores were not significantly different from the control and group 3 (P>0.05). Results indicate that oral supplementation with vitamin D3 for 10 days before slaughter increased plasma and muscle calcium levels but did not significantly improve cooked meat tenderness.
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