The results from a number of studies showed that feeding of supra/nutritional levels of some nutrients may improve the antioxidative capacity and meat quality parameters. Thus nutrients include magnesium, vitamin (vit.) E and others (Buckley et al, 1995; Swigert et al, 2004). Montgomery et al (2000) have reported that feeding very high concentrations of vit. D_3 to cattle results in increased levels of plasma and muscle calcium and improved tenderness of beef. Vit. D_3 supplementation did not affectquality characteristics or tenderness of pork (Swigert et al, 2004) but changes in L* and a* values were positively influenced (Wiegan et al., 2002). The objective of this research was to characterise the effects of dietary supplementation with vit. D_3individually, and in combination with vit. E on meat quality characteristics of beef and pork.
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