The effects of feeding elevated levels of Vitamins D3 and E on beef quality

G. Rentfrow, M. S. Brewer, T. R. Carr, L. A. Berger, F. K. McKeith

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

Yearling (12 Angus, 12 Wagyu × Angus) and 2-year old heifers (12 Angus, 12 Wagyu × Angus) were fed elevated levels of Vitamin D3 and/or Vitamin E to evaluate beef quality. Warner-Bratzler shear force (WBS) and sensory characteristics were determined on steaks from the Longissimus lumborum (LL) aged 21 days and on steaks from the Gluteus medius (GM) and Psoas major (PM) aged 7 days. Steaks were cut from all muscles, displayed for 5 days then L* value and hue angle were determined. Vitamin E supplemented heifers received the highest sensory tenderness and juiciness scores, while no differences were observed among other treatments. D3 + E supplemented Angus LL had higher WBS values than other treatments and breeds. Display time affected both color measures for all muscles, but especially hue angles of GM and PM. Vitamin treatment affected LL and GM color measures in yearlings to a greater extent than in 2-year olds.

Original languageEnglish
Pages (from-to)205-223
Number of pages19
JournalJournal of Muscle Foods
Volume15
Issue number3
DOIs
StatePublished - Sep 2004

ASJC Scopus subject areas

  • Food Science

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