给牛只的饲料添加胆钙化醇可增加牛肉中的维生素 D 浓度并改善牛肉的嫩度。

Cholecalciferol supplementation of heifer diets increases beef vitamin D concentration and improves beef tenderness.

机构信息

School of Agriculture and Food Science, University College Dublin, Lyons Research Farm, Celbridge, Naas, Co. Kildare, Ireland.

出版信息

Meat Sci. 2017 Dec;134:103-110. doi: 10.1016/j.meatsci.2017.07.024. Epub 2017 Jul 31.

DOI:10.1016/j.meatsci.2017.07.024

PMID:28779716

Abstract

This study investigated the effects of cholecalciferol (vitamin D₃) supplementation on beef vitamin D activity, beef tenderness and sensory attributes. Thirty heifers were randomly allocated to one of three finishing dietary treatments [(T1) basal diet+0IU vitamin D₃; (T2) basal diet+2000IU vitamin D₃; and (T3) basal diet+4000IU vitamin D₃] for a 30day period pre-slaughter. Vitamin D₃ supplementation linearly increased serum 25-hydroxyvitamin D₃ (25-OH-D) concentrations (R=0.48), Longissimus thoracis (LT) total vitamin D activity (R=0.78) as well as individually vitamin D₃ (R=0.84) and 25-OH-D₃ (R=0.75). The highest vitamin D₃ inclusion diet (T3) had a 42% increase (P<0.001) in LT vitamin D activity compared to the intermediate diet (T2) and a 145% increase over the lowest level diet (T1). Vitamin D₃ supplementation decreased LT shear (P<0.05) force values after 14days chilling. Sensory parameters were not affected (P>0.05). In conclusion, through short-term vitamin D₃ supplementation of cattle diets, beef vitamin D activity can successfully be enhanced.

摘要

本研究旨在探讨胆钙化醇（维生素 D₃）补充对牛肉维生素 D 活性、牛肉嫩度和感官特性的影响。30 头小母牛被随机分配到三种饲养日粮处理中的一种[（T1）基础日粮+0IU 维生素 D₃；（T2）基础日粮+2000IU 维生素 D₃；和（T3）基础日粮+4000IU 维生素 D₃]，进行 30 天预屠宰。维生素 D₃ 补充线性增加血清 25-羟维生素 D₃（25-OH-D）浓度（R=0.48）、胸最长肌（LT）总维生素 D 活性（R=0.78）以及维生素 D₃（R=0.84）和 25-OH-D₃（R=0.75）的个体浓度。最高维生素 D₃ 含量的日粮（T3）与中间日粮（T2）相比，LT 维生素 D 活性增加了 42%（P<0.001），与最低水平日粮（T1）相比增加了 145%。维生素 D₃ 补充在 14 天冷却后降低了 LT 剪切力（P<0.05）值。感官参数不受影响（P>0.05）。总之，通过短期补充牛日粮中的维生素 D₃，可以成功提高牛肉的维生素 D 活性。