Feeding 25-hydroxyvitamin D3 to improve beef tenderness

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.