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Feeding 25-hydroxyvitamin D3 to improve beef tenderness
A E Wertz1, T J Knight, A Trenkle
1Department of Animal Science, Iowa State University, Ames 50011, USA.
Journal of Animal Science
|May 18, 2004
Summary
Supplementing beef cattle with 25-hydroxyvitamin D3 (25-OH D3) effectively raised vitamin D levels but did not improve meat tenderness. Further research is needed to determine optimal dosages and interactions for enhancing beef quality.
Area of Science:
- Animal Science
- Nutritional Biochemistry
- Food Science
Background:
- Vitamin D supplementation in livestock is explored for potential benefits in animal health and product quality.
- 25-hydroxyvitamin D3 (25-OH D3) is a key metabolite influencing calcium homeostasis and potentially muscle properties.
Purpose of the Study:
- To evaluate the efficacy of a single oral dose of 25-hydroxyvitamin D3 (25-OH D3) in improving beef loin steak tenderness.
- To investigate the impact of varying 25-OH D3 doses and administration timings prior to slaughter on beef quality indicators.
Main Methods:
- 108 crossbred steers received a single oral bolus of 62.5 or 125 mg of 25-OH D3 at 4, 7, 21, or 35 days before slaughter.
- Plasma and muscle samples were analyzed for 25-OH D3 and calcium concentrations.
- Beef tenderness was assessed using troponin-T degradation and Warner-Bratzler shear force measurements after 6 or 14 days of aging.
Main Results:
- Oral 25-OH D3 administration significantly increased plasma and muscle 25-OH D3 concentrations through slaughter, irrespective of dose or timing.
- No significant increase in plasma or muscle calcium concentrations was observed due to 25-OH D3 treatment.
- Neither troponin-T degradation nor Warner-Bratzler shear force, key indicators of beef tenderness, showed improvement with 25-OH D3 supplementation.
Conclusions:
- A single oral bolus of 25-OH D3 effectively elevates vitamin D status in beef cattle but does not enhance meat tenderness.
- The current findings suggest that 25-OH D3 supplementation, at the tested doses and timings, does not improve beef calcium status or tenderness.
- Further research is warranted to explore optimal 25-OH D3 dosages, administration strategies, and potential interactions (e.g., with sunlight exposure) for improving beef quality.