Duffy, Sarah K.Sarah K.DuffyO'Doherty, John V.John V.O'DohertyRajauria, GauravGauravRajauriaClarke, Louise C.Louise C.ClarkeKelly, Alan K.Alan K.Kellyet al.2019-03-212019-03-212017 Elsev2017-12Meat Science0309-1740http://hdl.handle.net/10197/9644This 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 enhancedenThis is the author’s version of a work that was accepted for publication in Meat Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Meat Science (134, (2017)) https://doi.org/10.1016/j.meatsci.2017.07.024CholecalciferolHeifersLongissimus thoracisTendernessVitamin D activityJournal Article13410311010.1016/j.meatsci.2017.07.0242019-03-1411F021https://creativecommons.org/licenses/by-nc-nd/3.0/ie/