The effects of vitamin D3 on goat meat tenderness and color stability.

摘要

The objective of this study was to determine the effects of short-term pre-harvest supplementation of Vitamin D3 on goat longissimus dorsi steak tenderness and color stability. Two experiments were conducted to meet this objective. In the first experiment 10 Boer goats were supplemented with 750,000 IU/hd/d of Vitamin D3 for 7 days prior to harvesting, and were compared to 10 Control Boer goats for Warner-Braztler shear force tenderness, consumer sensory panel tenderness, Minolta CR-410 a* values, and 5-day consumer visual panel evaluations. The second experiment compared 10 Boer goats supplemented with 1,000 IU/hd/d of Vitamin E for 57 days prior to harvesting to 10 Boer goats receiving a combination of the Vitamin E and Vitamin D3 treatments prior to harvesting for tenderness and color stability in the same manner as experiment 1. For experiment 1, shear force values for Vitamin D3 steaks were significantly higher (P 0.01) when compared to Control steaks, and were graded less tender (P 0.01) by consumer sensory evaluation. Vitamin D3 a* values were higher (P 0.05) than Control steaks every day of the five day display period, but when visually evaluated received higher (P 0.05) surface discoloration and lower (P 0.05) overall color scores. In experiment 2, Vitamin D3 & E steaks received greater shear force values (P 0.01) and lower panel tenderness ratings (P = 0.01) when compared to Vitamin E steaks. Vitamin D3 & E steaks had lower a* values (P 0.01) during the 5 days, and received lower lean color and higher surface discoloration scores (P 0.05). Therefore, Vitamin D3 supplementation did not improve longissimus dorsi steak tenderness or color stability when compared to Controls or Vitamin E supplemented goats.