Influence of dietary vitamin D3 supplementation on the color changes in longissimus lumborum, vastus lateralis, semitendinosus, and semimembranosus beef muscles

Authors : Urszula Karolina RAFALSKA

Pages : 127-135

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Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The aim of this study was to determine the effect of dietary vitamin D 3 supplementation on changes in color and heme pigment insert ignore into journalissuearticles values(myoglobin and metmyoglobin); in 4 beef muscles. The muscles came from 48 crossbred bulls that were subjected to supplementation with vitamin D 3 at 4 different doses: 0.0 insert ignore into journalissuearticles values(control group);, 3.5, 7.0, and 10.0 x 10 6 IU. The 3.5 x 10 6 IU dose was administered daily for 6 days, before the morning feeding. Four days before slaughter, the supplementation was withdrawn. The dose of 7.0 and 10.0 x 10 6 IU was administered for 3 days and withdrawn 7 days before slaughter. The data show that supplementation with vitamin D3 had a negative effect on beef meat color insert ignore into journalissuearticles values(P < 0.05);. All analyzed muscles with vitamin D3 had lightness insert ignore into journalissuearticles values(L*); and yellowness insert ignore into journalissuearticles values(b*); values higher than those of the control group insert ignore into journalissuearticles values(P 6lt; 0.05);. Furthermore, redness insert ignore into journalissuearticles values(a*); decreased and metmyoglobin increased as a function of vitamin D3 dose. These negative effects on meat color occurred with 7.0 and 10.0 x 106 IU doses. The muscle microstructure was imaged and it showed the effects of higher Ca 2+ concentrations on the deterioration of meat color.
Keywords : Beef, color, vitamin D 3, transmission electron microscope, color components, heme pigments content