Article

Feeding high levels of vitamin D3 does not improve tenderness of callipyge lamb loin chops.

Iowa State University, Ames 50011, USA.
Journal of Animal Science (Impact Factor: 2.09). 09/2001; 79(8):2086-91.
Source: PubMed

ABSTRACT The objective of this study was to determine whether feeding high doses of vitamin D3 7 d before slaughter would increase muscle Ca++ levels and result in more tender loin chops. Market lambs (n = 4 callipyge and 4 normal in Exp. 1, and n = 16 calipyge and 16 normal in Exp. 2) were randomly and equally assigned to feeding groups based on callipyge genotype and experimental diet, (vitamin D3 or control). Serum Ca++, muscle Ca++, Warner-Bratzler shear force, and troponin-T degradation data were analyzed. In Exp. 1, vitamin D3 was supplemented at 1 or 2 x 10(6) IU/d. The 2 x 10(6) IU dose resulted in the greatest serum Ca++ reponse and was chosen for Exp. 2. In Exp. 2, serum Ca++ concentration was higher (P < 0.05) for normal and callipyge lambs fed the vitamin D3 diet than for the control diet fed lambs. Muscle Ca++ concentrations, however, were not higher (P = 0.28) for the vitamin D3-fed lambs. Warner-Bratzler shear values were higher (P < 0.05) for callipyge than for normal lambs, but no differences were observed with vitamin D3 supplementation. These data were supported by results from Western blot analysis of troponin-T degradation, in which no differences were observed for vitamin D3 vs control diet lambs at 14 d postmortem. This experiment showed that feeding 2 x 10(6) IU/d of vitamin D3 to market lambs, callipyge or normal, raised serum Ca++ concentration, but did not increase muscle Ca++ concentration. This lack of response in muscle Ca++ was likely the reason that no differences were observed for Warner-Bratzler shear force values or troponin-T degradation data between the vitamin D3 and control loin chops. A higher dose of vitamin D3 may be required to improve tenderness.

0 Bookmarks
 · 
54 Views
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Aparte de los factores intrínsecos de los animales (raza, sexo) y de aquellos relacionados con el faenado y el procesado de la carne (sacrificio, maduración, conservación), la calidad de la canal y las cualidades organolépticas y saludables de la carne están muy influenciadas por la nutrición de los animales. El tipo y cantidad de grasa incluida en las raciones, los nutrientes aportados y la incorporación de ciertas vitaminas y sustancias análogas pueden aumentar el tenor de la carne en nutrientes esenciales de repercusión favorable sobre la salud del consumidor, mejorarlas características de la canal, mantener un color deseable en la carne durante la comercialización o incrementar la terneza de la misma. En sus diseños y recomendaciones para la formulación, fabricación y suministro de raciones a los animales, el Nutricionista debe tener en consideración la influencia que la alimentación tiene sobre el producto final obtenido conobjeto de contribuir positivamente a su calidad organoléptica y dietética. En la presente revisión se recogen resultados obtenidos en pruebas experimentales realizadas con rumiantes en las que se ha tratado de determinar el efecto que la inclusión de determinadas fuentes de grasa en las raciones o la incorporación a las mismas de ciertos minerales, oligoelementos, vitaminas y sustancias análogas, tiene sobre las cualidades saludables u organolépticas de la carne.
    REDVET. 01/2008;
  • [Show abstract] [Hide abstract]
    ABSTRACT: The objective of this research was to determine if BPI Processing Technology (BPT) improved palatability of normal (NN) and callipyge (CN) lamb meat and to determine the mechanism by which palatability was improved. Ten ewe and 10 wether lambs of each phenotype were slaughtered, and carcass traits were assessed by a trained evaluator. The LM was removed at 2 d postmortem. Alternating sides served as controls (CON) or were treated with BPT. Muscles designated BPT were injected to a target 120% by weight with a patented solution containing water, ammonium hydroxide, carbon monoxide, and salt. Muscle pH, cooking loss, Warner-Bratzler shear force (WBS), sarcomere length, cooked moisture retention, and desmin degradation were measured. A trained sensory panel and a take-home consumer panel evaluated LM chops. Callipyge had a heavier BW and HCW, less adjusted fat thickness, reduced yield grades, and greater conformation scores than NN (P < 0.05). For LM, NN had shorter sarcomeres, smaller WBS values, greater juiciness ratings, more off-flavors, reduced consumer ratings for raw characteristics (like of portion size, like of color, like of leanness, overall like of appearance) and greater consumer ratings for eating characteristics (like of juiciness, like of flavor) than CN (P < 0.05). For LM, BPT had greater cooked moisture retention, smaller WBS values, greater juiciness ratings, less off-flavors, and greater consumer ratings for raw characteristics (like of portion size, like of color, overall like of appearance) and eating characteristics (like of juiciness, like of flavor) than CON (P < 0.05). Significant phenotype × treatment interactions occurred for LM muscle pH, desmin degradation, tenderness, consumer like of texture/tenderness, and consumer overall like of eating quality (P < 0.05). For LM, BPT increased muscle pH more for NN than CN (P < 0.01) and increased desmin degradation for NN but decreased desmin degradation for CN (P < 0.01). The BPT enhancement improved LM tenderness ratings for CN more than NN (P < 0.05). For consumer like of texture/tenderness, BPT improved ratings for CN more than NN (P < 0.01). For consumer overall like of eating quality, BPT improved ratings for CN more than NN (P < 0.05). In summary, BPT had little to no effect on sarcomere length and desmin degradation, but improved palatability of NN and CN lamb by increasing cooked moisture retention, improving consumer acceptability of CN to near-normal levels.
    Journal of Animal Science 12/2010; 88(12):4026-36. · 2.09 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: In Trial 1, rams (n=26) were fed different levels (0, 250,000, 500,000 or 750,000 IU) of vitamin D(3) for 4 days to determine the most effective dose to increase blood calcium concentrations. Trial 2 consisted of feeding feedlot lambs (n=40) different levels (0 or 750,000 IU) of vitamin D(3) for 14 days to determine if vitamin D(3) could improve the tenderness of lamb muscles. Lambs were slaughtered and the M. longissimus lumborum, M. biceps femoris, M. semitendinosus, and M. semimembranosus were removed after chilling, cut into chops, and assigned to an aging period (5, 10 or 15 days) for Warner-Bratzler shear force (WBS) determination. In Trial 1, feed intake and weight gain were lower for rams supplemented with 500,000 IU of vitamin D(3) compared to all other groups. Blood calcium concentrations were not different between groups, although the 750,000 IU group tended (P<0.10) to have higher blood calcium concentrations on day 5 of the trial compared to controls. In Trial 2, blood calcium concentrations were not different between the treated and control groups, however, treated lambs had higher (P<0.01) calcium concentrations in both the liver and kidneys. Control chops from the M. longissimus lumborum had lower (P<0.05) WBS values than chops from vitamin D(3) fed lambs, but no other muscles were affected by vitamin D(3) feeding. An interaction between treatment and aging was observed for the M. biceps femoris, with chops from vitamin D(3) fed lambs having lower WBS values at 5 days aging, but chops from control lambs having lower WBS values at 15 days aging. WBS values decreased for the M. longissimus lumborum, M. semitendinosus, and M. semimembranosus with increasing aging time. Vitamin D(3) supplementation was not an effective means of improving the tenderness characteristics of lamb muscles.
    Meat Science 06/2004; 67(2):185-90. · 2.75 Impact Factor

Full-text

View
0 Downloads
Available from