Use of 25-hydroxyvitamin D3 and vitamin e to improve tenderness of beef from the longissimus dorsi of heifers

Journal of Animal Science

Volumn 86, Issue 7, 2008, Pages 1649-1657

  Carnagey, K M ^a   Huff Lonergan, E J ^a   Trenkle, A ^a   Wertz Lutz, A E ^b   Horst, R L ^c   Beitz, D C ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b SOUTH DAKOTA STATE UNIVERSITY   (United States)

^c NATIONAL ANIMAL DISEASE CENTER   (United States)

Author keywords

25 Hydroxyvitamin D3; Beef; Tenderness; Vitamin E

Indexed keywords

ALPHA TOCOPHEROL; CALCIFEDIOL; CALCITRIOL; CALCIUM; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TROPONIN T;

ANIMAL; ANIMAL DISEASE; ARTICLE; BLOOD; CATTLE; DIET SUPPLEMENTATION; DRUG EFFECT; FEMALE; MEAT; METABOLISM; POLYACRYLAMIDE GEL ELECTROPHORESIS; RANDOMIZATION; SHEAR STRENGTH; SKELETAL MUSCLE; STANDARD;

ANIMALS; CALCIFEDIOL; CALCITRIOL; CALCIUM; CATTLE; DIETARY SUPPLEMENTS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FEMALE; MEAT; MUSCLE, SKELETAL; RANDOM ALLOCATION; SHEAR STRENGTH; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TROPONIN T; VITAMIN E;

EID: 47849127350     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/jas.2007-0502     Document Type: Article

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