Influence of dietary vitamin D3 supplementation on the sarcomere length, Warner?Bratzler shear force, shortening of ageing time, and sensory acceptance of culinary beef muscles


Abstract: The aim of this study was to determine the effects of dietary vitamin D3 supplementation on ageing time, tenderness, and consumer acceptance of 3 muscles: longissimus lumborum, semitendinosus, and semimembranosus from crossbreed bulls. Bulls (n = 48) were divided into 4 experimental groups (n = 12 each) that were administered ground oats supplemented with various amounts of vitamin D3 (0.0, 3.5, 7.0, or 10.0 x 106 IU) at 1 day before slaughter. To determine the effect of vitamin D3 addition, changes in tenderness were measured by sarcomere length and Warner?Bratzler shear force (WBSF). In addition, all of the muscles were examined organoleptically by a team of 20 panelists. The results show that the dose of vitamin D3 significantly (P < 0.01) increased the sarcomere length and reduced the WBSF-value during ageing, as compared to meat samples from the control group (without vitamin D3). The 7.0 x 106 IU dose was found to be the most effective (P < 0.01). Consumer research data confirmed the findings of the instrumental analyses.

Keywords: Beef meat, tenderness, vitamin D3, sarcomere length, Warner?Bratzler shear force (WBSF)

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