Influence of supplementing vitamin C to yearling steers fed a high sulfur diet during the finishing period on meat color, tenderness and protein degradation, and fatty acid profile of the longissimus muscle

Pogge, D.J.; Lonergan, S.M.; Hansen, S.L.

Meat Science 97(4): 419-427


ISSN/ISBN: 0309-1740
PMID: 24769141
DOI: 10.1016/j.meatsci.2014.02.016
Accession: 053850478

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The objective was to determine the influence of vitamin C (VC) supplemented for approximately 102 d during the finishing period on color, tenderness, and fatty acid profile of longissimus thoracis (LT; n=136) from steers fed a 0.55% sulfur diet. Treatments included 4 supplemental VC concentrations: 1) 0 (CON), 2) 5 (5VC), 3) 10 (10VC), or 4) 20 (20VC) gVC·h(-1)∙d(-1) in a common diet. Increasing supplemental VC decreased (P<0.01) L*, but increased (P<0.01) vitamin E and tended to increase (P≤0.07) calcium and iron content of steaks. No VC (P≥0.25) effect was noted for WBSF, calpain-1 autolysis, troponin T degradation, or most fatty acid profiles. A quadratic effect (P≤0.03) was observed for cholesterol and CLA content of LT. Under the conditions of our study, supplementing VC to steers fed a 0.55% sulfur diet late in the finishing period did not influence color or tenderness, but increased the vitamin E content.