期刊论文详细信息
Scientia Agricola
Quality characteristics of Longissimus dorsi muscle from Bos indicus animals treated with vitamin D3
Aparecida Carla De Moura Silveira Pedreira2  Albino Luchiari Filho1  Vanderley Benedito De Oliveira Leite1  Marina Hojaij Carvalho2 
[1] ,USP ESALQ Depto. de ZootecniaPiracicaba SP ,Brasil
关键词: Nelore cattle;    meat tenderness;    carcass characteristics;    gado Nelore;    maciez;    carne;    características da carcaça;   
DOI  :  10.1590/S0103-90162003000400005
来源: SciELO
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【 摘 要 】

Among several techniques to improve beef tenderness, vitamin D3, important for calcium mobilization, has recently been developed as an alternative. It acts on the intracellular calcium-dependent proteases (mu- and m-calpain). Ten days prior to slaughter, 36 Nelore steers were fed 0, 3, 6 and 9 million IU of supplemental vitamin D3 (D3) per animal per day (an-1 d-1). Animals were slaughtered and tenderness (shear force), cooking losses (1, 8 and 15 days of aging), sensory evaluation, and minerals in blood plasma and muscle (Longissimus dorsi) were measured. There were no differences (P > 0.05) among treatments for blood plasma and muscle mineral concentration, evaporation losses, and sensory juiciness. For drip and total loss, the smallest losses were for the 6 × 10(6) IU an-1 d-1 treatment. The control treatment resulted in lowest shear force and aging also tended to lower resistance to shearing. The 3 × 10(6) IU an-1 d-1 treatment had a positive effect on tenderness, flavor and overall palatability. High levels of supplemental D3 did not improve the quality characteristicsof Longissimus dorsi muscle from Bos indicus animals.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License

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