Effect of vitamin D 3 supplementation level on the postmortem tenderization of beef from steers 1

@inproceedings{Montgomery2002EffectOV,
  title={Effect of vitamin D 3 supplementation level on the postmortem tenderization of beef from steers 1},
  author={John L. Montgomery and Mandy A Carr and Christopher R Kerth and George Hilton and Barbara J Price and Micheal L Galyean and Ronald L. van der Horst and Mark F. Miller},
  year={2002}
}
The objective of this experiment was to determine the effect of different doses of vitamin D3 (VITD) on beef feedlot performance, plasma and muscle Ca2+, tissue residues, and improvement of WarnerBratzler shear force (WBS) and panel tenderness. A total of 167 steers were fed one of six levels of VITD. The VITD treatments (28 steers/treatment) were 0, 0.5 × 106, 1 × 106, 2.5 × 106, 5 × 106, and 7.5 × 106 IU/ steer daily of VITD fed nine consecutive days before slaughter. Feedlot performance and… CONTINUE READING

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