Longissimus dorsi muscle quality characteristics from Bos indicus animals vitamin D3 treated. / Características qualitativas de músculo Longissimus dorsi de animais Bos indicus tratados com vitamina D3.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2002

RESUMO

Among several techniques to improve beef tenderness, vitamin D3 (important to calcium mobilization) become, recently, to be used to actives the intracellular calcium-dependent proteases (m- and m-calpain). Ten days prior to slaughter 36 intact males were fed with 0, 3, 6 and 9 million IU of supplemental vitamin D3 per head per day. After that period, the animals were slaughtered and tenderness (shear force), cooking losses (1, 8 and 15 days of aging time), sensory evaluation, muscle pH, Longissimus muscle area, fat thickness, carcass yield grade, blood plasma measurements (glucose, calcium, magnesium, sodium and potassium), and muscle mineral levels from the Longissimus dorsi muscle were determined. The results showed that, there were not significant differences (P>0,05) for carcass quant itative and qualitative traits, blood plasma glucose concentration, blood plasma and muscle minerals concentration, evaporation losses, and sensory juiceness. There was effect of vitamin D3 doses and ageing (P <0,05) on drip loss and total cooking loss, shear force, sensory tenderness, flavor and overall palatability. For drip and total loss, the smallest losses went those to 6x106 UI/an/day. 0x106 UI/an/day dose resulted in the smallest shear force and in ageing time was observed a reduction tendency, where the longer the ageing time, smaller was the shear force observed. For sensory evaluation, 3x10 6 UI/an/day dose affected the tenderness, flavor and overall palatability characteristics positively.

ASSUNTO(S)

músculos gado zebu vitamin supplements for animals muscle suplementos vitamínicos para animais zebu cattle

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