Supplemental vitamin D3 concentration and biological type of steers. II. Tenderness, quality, and residues of beef.
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Summary
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 D2.
- Type
- article
- Published
- 2004-07-01
- Cited by
- 69
- References
- 57
- OpenAlex
- https://openalex.org/W1544678561
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:26137118
Keywords
Tenderness, Vitamin, Breed, Feedlot, Meat tenderness
References
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- Vitamin D Analogs, 20-Epi-22-Oxa-24a,26a,27a,-Trihomo-1α,25(OH)2-Vitamin D3, 1,24(OH)2-22-Ene-24-Cyclopropyl-Vitamin D3 and 1α,25(OH)2-Lumisterol3 Prime NB4 Leukemia Cells for Monocytic Differentiation via Nongenomic Signaling Pathways, Involving Calcium and Calpain1.
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- The use of vitamin D3 to improve beef tenderness.
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- Effect of calcium chloride infusion on the tenderness of lambs fed a beta-adrenergic agonist.
- National beef tenderness survey.
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- The use of vitamin D3 and its metabolites to improve beef tenderness.
- Consumer thresholds for establishing the value of beef tenderness.
- Studies on Milk Fever in Dairy Cows. II. The Effect of Vitamin D on Some of the Blood Changes in Normal and Milk Fever Cows at Parturition
- The role of the vitamin D endocrine system in health and disease.
- Comparison of the autolyzed and unautolyzed forms of mu- and m-calpain from bovine skeletal muscle.
- Studies on Milk Fever in Dairy Cows. III. Further Studies on the Effect of Vitamin D on Some of the Blood Changes at Parturition and the Composition of Colostrum in Normal and Milk-Fever Cows
- Suppression of 1,25-dihydroxy-vitamin D3-dependent calcium transport by protein synthesis inhibitors and changes in phospholipids in skeletal muscle.
- Calpains and calpastatin distribution in bovine, porcine and ovine skeletal muscles.
- Water Content of Meats, Determination of Water-Holding Capacity of Fresh Meats
- Acceleration of Postmortem Tenderization in Ovine Carcasses Through Activation of Ca2+ ‐Dependent Proteases
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Cited by
- Effects of dietary beta-agonist treatment, Vitamin D3 supplementation and electrical stimulation of carcasses on meat quality of feedlot steers
- Effects of biological type of beef steers on vitamin D, calcium, and phosphorus status.
- Carcass and meat quality characteristics of pasture- and feedlot-finished beef steers supplemented with 25-hydroxyvitamin D3
- Use of 25-hydroxyvitamin D3 and vitamin E and manipulation of dietary calcium to improve tenderness of beef
- Desempenho, características de carcaça e atributos da carne de bovinos jovens confinados suplementados com vitaminas D e E
- Vitamin D and Skeletal Muscle: Novel Effects on Morphology and Morphogenesis
- Wpływ witaminy D3 na kruchość kulinarnego mięsa wołowego
- Impacto de alternativas tecnológicas pre y post mortem sobre la calidad de carne vacuna. Evaluación instrumental
- Influence of 25-hydroxyvitamin D3 and 1,25-dihydroxyvitamin D3 on expression of P-glycoprotein and cytochrome P450 3A in sheep.
- Vitamin D, muscle and bone: Integrating effects in development, aging and injury.
- Supplemental vitamin D3 and zilpaterol hydrochloride. I. Effect on performance, carcass traits, tenderness, and vitamin D metabolites of feedlot steers.
- The effects of a beta-agonist treatment, vitamin D3 supplementation and electrical stimulation on meat quality of feedlot steers.
- Características produtivas de novilhas submetidas à restrição alimentar e dieta suplementada com vitaminas D e E
- Enhancing the vitamin content of meat and eggs: Implications for the human diet
- Effect of dietary beta-agonist treatment, vitamin D3 supplementation and electrical stimulation of carcasses on colour and drip loss of steaks from feedlot steers.
- Bioavailability and bioactivity of vitamin D3 active compounds – Which potency should be used for 25-hydroxyvitamin D3?
- Use of 25-hydroxyvitamin D3 and vitamin E to improve tenderness of beef from the longissimus dorsi of heifers.
- The effect of vitamin D(3) supplementation on texture and oxidative stability of beef loins from steers treated with zilpaterol hydrochloride.
- Effects of 1α-Hydroxycholecalciferol and Phytase on Growth Performance, Tibia Parameter and Meat Quality of 1-to 21-d-old Broilers
- Effects of oral vitamin D(3) supplementation and supplement withdrawal on the accumulation of magnesium, calcium, and vitamin D in the serum, liver, and muscle tissue and subsequent carcass and meat quality of Bos indicus influenced cattle.
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