The effect of vitamin D(3) supplementation on texture and oxidative stability of beef loins from steers treated with zilpaterol hydrochloride.
Meat Sci. 2011 Jun 30
Hansen S, Frylinck L, Strydom PE.
Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
In this study, 10 young steers received no beta agonist (C), 50 animals all received __zilpaterol hydrochloride_ (Z), with 1 group receiving Z while the other 4 groups received Z and
vitamin D(3) at the following levels (IU/animal /day) and durations before slaughter:
- 7 million for 3days (3D7M) or
- 6days (6D7M),
- (7 million for 6 days with 7days no supplementation (6D7M7N) and
- 1 million for 9days (9D1M).
LD samples were vacuum-aged 14 days post mortem, and repacked in high-oxygen modified atmosphere (70% O(2)/30% CO(2)) for a further 7days. Parameters included Warner Bratzler shear force (WBSF), myofibril fragment length, thiobarbituric acid reactive substances, free thiol levels, muscle fat, and instrumental colour parameters.
When allowing for a conversion period of vitamin D(3) to its active metabolites, supplementing the zilpaterol treated steers with a high dosage of vitamin D(3) (6D7M7N) resulted in improved colour stability, higher stability towards protein oxidation and lower stability towards lipid oxidation.
Copyright © 2011 Elsevier Ltd. All rights reserved.
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"Depending on the treatment, vitamin D3 residue in the liver was from 20 to 70 times higher in the liver of treated animals compared to those without vitamin D.
It was about 4x to 8x higher in meat of treated animals: between 3.7 and 8.4 micro gram/ 100g meat."
That is, about 5 mcg or 200 IU/100g of meat
Reminder: Wild Salmon has 1000 IU/100 grams
Thus salmon has 5X as much as this beef, but probably much less than this liver
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- Overview Veterinary and Vitamin D6 days of 7,000,000 IU of vitamin D improved the resulting beef – June 2011
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