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

Meat Sci; 134: 103-110, 2017 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-28779716
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+0IU vitamin D3; (T2) basal diet+2000IU vitamin D3; and (T3) basal diet+4000IU vitamin D3] for a 30day period pre-slaughter. Vitamin D3 supplementation linearly increased serum 25-hydroxyvitamin D3 (25-OH-D ) concentrations (R =0.48), Longissimus thoracis (LT) total vitamin D activity (R =0.78) as well as individually vitamin D3 (R =0.84) and 25-OH-D3 (R =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 14days 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.