The effect of vitamin D(3) supplementation on texture and oxidative stability of beef loins from steers treated with zilpaterol hydrochloride |
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| Authors: | Hansen Stine Frylinck Lorinda Strydom Phillip E |
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| Affiliation: | a Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmarkb Animal Production Institute, Agricultural Research Council of South Africa, Private Bag X2, Irene, 0062, South Africa |
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| Abstract: | In this study, 10 young steers received no beta agonist (C), 50 animals all received zilpaterol hydrochloride (Z), with 1 group receiving Z while the other 4 groups received Z and vitamin D3 at the following levels (IU/animal /day) and durations before slaughter: 7 million for 3 days (3D7M) or 6 days (6D7M), 7 million for 6 days with 7 days no supplementation (6D7M7N) and 1 million for 9 days (9D1M). LD samples were vacuum-aged 14 days post mortem, and repacked in high-oxygen modified atmosphere (70% O2/30% CO2) for a further 7 days. Parameters included Warner Bratzler shear force (WBSF), myofibril fragment length, thiobarbituric acid reactive substances, free thiol levels, muscle fat, and instrumental colour parameters. When allowing for a conversion period of vitamin D3 to its active metabolites, supplementing the zilpaterol treated steers with a high dosage of vitamin D3 (6D7M7N) resulted in improved colour stability, higher stability towards protein oxidation and lower stability towards lipid oxidation. |
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| Keywords: | Zilpaterol Vitamin D3 Modified atmosphere packaging Colour Oxidation Meat tenderness |
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