J. Anim Sci., doi: 10.2527/jas.2007-0502
©Copyright, 2008, The American Society of Animal Science
Use of 25-hydroxyvitamin D3 and vitamin E to improve tenderness of beef from the longissimus dorsi of heifers
K. M. Carnagey 1,
E. J. Huff-Lonergan 1,
A. Trenkle 1,
A. E. Wertz-Lutz 2,
R. L. Horst 3,
D. C. Beitz 1*
1 Department of Animal Science, Iowa State University, Ames, IA 50011
2 Department of Animal Science, South Dakota State University, Brookings, SD 57007
3 National Animal Disease Center USDA/ARS, Ames, IA 50010
* To whom correspondence should be addressed. E-mail: dcbeitz{at}iastate.edu.
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Abstract |
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The objective of this trial was to determine whether a single bolus of 25-hydroxyvitamin D3 (25-OH D3), vitamin E, or a combination of the 2 would improve the tenderness of steaks from the LM of beef heifers. Forty-eight Angus crossbred heifers were allotted randomly to 8 pens. Six heifers were in each pen, and there were 2 pens per treatment. The 4 treatments included Control, no 25-OH D3 or vitamin E; 25-OH D3, 500 mg of 25-OH D3 administered as a one-time oral bolus 7 d before harvest; Vitamin E, 1000 IU of vitamin E administered daily as a top-dress for 104 d before harvest; or Combination, 500 mg of 25-OH D3 administered as a one-time oral bolus 7 d before harvest and 1000 IU of vitamin E administered daily as a top-dress for 104 d before harvest. Blood samples were obtained on the day that heifers were allotted to treatments, on the day 25-OH D3 was administered, and on the day before harvest. Plasma calcium concentration was increased when 25-OH D3 was administered with or without vitamin E (P < 0.007). In LM, calcium concentration tended to increase (P = 0.10) when 25-OH D3 was administered alone but not when 25-OH D3 was administered with vitamin E. Concentrations of 25-OH D3 and 1,25-dihydroxyvitamin D3 in plasma were increased when 25-OH D3 was administered with or without vitamin E (P < 0.001). Steaks from heifers treated with 25-OH D3 or vitamin E, but not both, tended to have lower Warner-Bratzler shear force than steaks in the control group at 14 d postmortem (P = 0.08). Postmortem protein degradation as measured by western blot of the 30-kDa degradation product of troponin-T was increased with all treatments after 3 d postmortem (P 
0.07), but not at 7 or 14 d postmortem. Unexpectedly, use of 500 mg of 25-OH D3 fed as an oral bolus 7 d before harvest or 1000 IU of vitamin E administered daily for 104 d before harvest alone but not in combination effectively decreased Warner-Bratzler shear force.
Key Words:
beef, 25-hydroxyvitamin D3
, tenderness, Vitamin E
