Effects of oral vitamin D3 supplementation and supplement withdrawal on the accumulation of magnesium, calcium, and vitamin D in the serum, liver, and muscle tissue and subsequent carcass and meat quality of Bos indicus influenced cattle

Bos indicus crossbred cattle (n = 79) were fed vitamin D3 (0 or 3 million IU/hd/d) for 5 d. Afterwards, half of each group was slaughtered immediately, while half was fed, without supplementation, for 7 d before processing. Serum calcium concentration was increased (P < 0.05) in cattle after supplement removal, but not immediately following supplementation. This also was observed in the M. longissimus lumborum and M. triceps brachii, but not in the M. semitendinosus. Liver biopsy vitamin D3 concentrations were higher (P < 0.05) in supplemented cattle immediately following supplementation, but were not different from controls after supplement removal. Vitamin D3 did not affect tenderness at supplement removal day 0, but increased the tenderness of the M. longissimus lumborum and M. semitendinosus at supplement removal day 7. Vitamin D3 supplementation improves muscle tenderness and may be more effective when supplementation is ceased 7 d before slaughter, with minimum food safety concerns.