Influence of supplementing vitamin C to yearling steers fed a high sulfur diet during the finishing period on meat color, tenderness and protein degradation, and fatty acid profile of the longissimus muscle

The objective was to determine the influence of vitamin C (VC) supplemented for approximately 102d during the finishing period on color, tenderness, and fatty acid profile of longissimus thoracis (LT; n=136) from steers fed a 0.55% sulfur diet. Treatments included 4 supplemental VC concentrations: 1...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Meat science 2014-08, Vol.97 (4), p.419-427
Hauptverfasser:	Pogge, Danielle J., Lonergan, Steven M., Hansen, Stephanie L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal Feed Animals Ascorbic Acid - pharmacology Calcium, Dietary - analysis Calpain-1 Cattle Color Diet Dietary Fats - analysis Dietary Proteins - chemistry Dietary Supplements Fatty Acids - analysis Humans Iron Iron, Dietary - analysis Linoleic Acids, Conjugated - analysis Male Meat - analysis Muscle, Skeletal - chemistry Muscle, Skeletal - drug effects Proteolysis Stress, Mechanical Sulfur Sulfur - administration & dosage Vitamin C Vitamin E Vitamin E - analysis Vitamins - administration & dosage Vitamins - pharmacology
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The objective was to determine the influence of vitamin C (VC) supplemented for approximately 102d during the finishing period on color, tenderness, and fatty acid profile of longissimus thoracis (LT; n=136) from steers fed a 0.55% sulfur diet. Treatments included 4 supplemental VC concentrations: 1) 0 (CON), 2) 5 (5VC), 3) 10 (10VC), or 4) 20 (20VC) gVC·h−1∙d−1 in a common diet. Increasing supplemental VC decreased (P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2014.02.016