Cholecalciferol supplementation in heifer diets increases beef vitamin D concentration and improves beef tenderness

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Title: Cholecalciferol supplementation in heifer diets increases beef vitamin D concentration and improves beef tenderness
Authors: Duffy, Sarah K.
O'Doherty, John
Rajauria, Gaurav
Clarke, Louise C.
Kelly, Alan K.
et al.
Permanent link: http://hdl.handle.net/10197/9644
Date: Dec-2017
Online since: 2019-03-21T14:36:51Z
Abstract: This study investigated the effects of cholecalciferol (vitamin D₃) supplementation on beef vitamin D activity, beef tenderness and sensory attributes. Thirty heifers were randomly allocated to one of three finishing dietary treatments [(T1) basal diet + 0 IU vitamin D₃; (T2) basal diet + 2000 IU vitamin D₃; and (T3) basal diet + 4000 IU vitamin D₃] for a 30 day period pre-slaughter. Vitamin D₃ supplementation linearly increased serum 25-hydroxyvitamin D₃ (25-OH-D3) concentrations (R2 = 0.48), Longissimus thoracis (LT) total vitamin D activity (R2 = 0.78) as well as individually vitamin D₃ (R2 = 0.84) and 25-OH-D₃ (R2 = 0.75). The highest vitamin D₃ inclusion diet (T3) had a 42% increase (P < 0.001) in LT vitamin D activity compared to the intermediate diet (T2) and a 145% increase over the lowest level diet (T1). Vitamin D₃ supplementation decreased LT shear (P < 0.05) force values after 14 days chilling. Sensory parameters were not affected (P > 0.05). In conclusion, through short-term vitamin D₃ supplementation of cattle diets, beef vitamin D activity can successfully be enhanced
Funding Details: Department of Agriculture, Food and the Marine
Type of material: Journal Article
Publisher: Elsevier
Journal: Meat Science
Volume: 134
Start page: 103
End page: 110
Copyright (published version): 2017 Elsevier
Keywords: CholecalciferolHeifersLongissimus thoracisTendernessVitamin D activity
DOI: 10.1016/j.meatsci.2017.07.024
Language: en
Status of Item: Peer reviewed
Appears in Collections:Agriculture and Food Science Research Collection

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