The effect of vitamin D3 supplementation on texture and oxidative stability of beef loins from steers treated with zilpaterol hydrochloride

In this study, 10 young steers received no beta agonist (C), 50 animals all received zilpaterol hydrochloride (Z), with 1 group receiving Z while the other 4 groups received Z and vitamin D3 at the following levels (IU/animal /day) and durations before slaughter: 7 million for 3 days (3D7M) or 6 days (6D7M), 7 million for 6 days with 7 days no supplementation (6D7M7N) and 1 million for 9 days (9D1M). LD samples were vacuum-aged 14 days post mortem, and repacked in high-oxygen modified atmosphere (70% O2/30% CO2) for a further 7 days. Parameters included Warner Bratzler shear force (WBSF), myofibril fragment length, thiobarbituric acid reactive substances, free thiol levels, muscle fat, and instrumental colour parameters. When allowing for a conversion period of vitamin D3 to its active metabolites, supplementing the zilpaterol treated steers with a high dosage of vitamin D3 (6D7M7N) resulted in improved colour stability, higher stability towards protein oxidation and lower stability towards lipid oxidation.

► Beta agonists could harm meat colour and drip loss due to more white fibres. ► High-oxygen MAP prolongs shelf life but promotes oxidative quality deterioration. ► Ultra high levels of vitamin D3 supplements may improve anti-oxidative capacity. ► Certain vitamin D3 supplement levels reduced protein oxidation and improved colour. ► Certain vitamin D3 supplement levels increased muscle lipid oxidation.