Supplemental Vitamin C Alleviates the Negative Effect of High Sulfur on Meat Quality

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2013-01-01
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Hansen, Stephanie
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Lonergan, Steven
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The data support the conclusion that vitamin C (VC) supplemented to feedlot cattle consuming high sulfur (S)diets may increase tenderness of the beef longissimus dorsi by protecting the protease µ-calpain. Additionally, VC supplementation improved the fatty acid profile of meat products by increasing omega 3 and omega 6 fatty acids(FA) and decreasing saturated fatty acids (SFA).

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Tue Jan 01 00:00:00 UTC 2013
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