Supplemental Vitamin C Alleviates the Negative Effect of High Sulfur on Meat Quality
Supplemental Vitamin C Alleviates the Negative Effect of High Sulfur on Meat Quality
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Date
2013-01-01
Authors
Hansen, Stephanie
Pogge, Danielle
Lonergan, Steven
Lonergan, Steven
Hansen, Stephanie
Pogge, Danielle
Lonergan, Steven
Lonergan, Steven
Hansen, Stephanie
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Abstract
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 ยต-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).