Quality characteristics of Longissimus dorsi muscle from Bos indicus animals treated with vitamin D3
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چکیده
منابع مشابه
Feeding Supplemental Vitamin D3 Improves Pork Longissimus Muscle Quality
Duroc-cross pigs (n = 25) were assigned to one of three experimental finishing diets containing 0 (CON), 40,000 (40), or 80,000 (80) IU supplemental vitamin D3/kg of feed to test the effects of vitamin D3 on pork quality traits. Experimental diets were fed for 44 or 51 days prior to slaughter and days on feed were blocked in the experimental design. While the concentration of vitamin D3 did not...
متن کاملEvaluation of attributes that affect longissimus muscle tenderness in Bos taurus and Bos indicus cattle.
Biological tenderness differences between longissimus muscles (LM) from Bos indicus and Bos taurus breeds were evaluated. Steers and heifers of Hereford x Angus (H x A, n = 10), 3/8 Sahiwal x H, A or H x A (3/8 SAH, n = 6) and 5/8 Sahiwal x H, A or H x A (5/8 SAH, n = 11) crosses were utilized. Muscle temperature and pH were monitored every 3 h for the first 12 h and at 24 h. Samples were obtai...
متن کاملEffects of high-temperature conditioning on enzymatic activity and tenderness of Bos indicus longissimus muscle.
We studied the effects of high-temperature conditioning (HTC) on beef longissimus (LM) and semitendinosus muscles. Eleven 5/8 Sahiwal x Angus, Hereford or Angus x Hereford crosses (seven heifers and four steers) were slaughtered. Alternate carcass sides were held at 22 +/- 3 degrees C for 6 h, then chilled at -1 degree C for 18 h. The opposite, control (C) sides were chilled at -1 degree C for ...
متن کاملUse of 25-hydroxyvitamin D3 and vitamin E to improve tenderness of beef from the longissimus dorsi of heifers.
The objective of this trial was to determine whether a single bolus of 25-hydroxyvitamin D(3) (25-OH D(3)), vitamin E, or a combination of the 2 would improve the tenderness of steaks from the LM of beef heifers. Forty-eight Angus crossbred heifers were allotted randomly to 8 pens. Six heifers were in each pen, and there were 2 pens per treatment. The 4 treatments included control (no 25-OH D(3...
متن کاملThe relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle.
The aim of this study was to investigate the histochemical parameters of muscle fibers, and to estimate the correlation of muscle fiber characteristic to postmortem metabolic rate and meat quality traits in pigs. A total of 231 crossbred pigs were evaluated. Samples of the longissimus dorsi muscle were taken to evaluate the histochemical characteristics, postmortem metabolic rate and meat quali...
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ژورنال
عنوان ژورنال: Scientia Agricola
سال: 2003
ISSN: 0103-9016
DOI: 10.1590/s0103-90162003000400005