title: Effects of dietary vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus and triceps brachii steaks from early and traditionally weaned steers.
abstract: Our objective was to determine the effects of vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus lumborum (LL) and triceps brachii (TB) steaks from early and traditionally weaned steers. Forty-eight steers weaned at either 137±26 days (EW) or 199±26 days (TW) were supplemented with either 15,400IU/kg dry matter of vitamin A (HA) or restricted to no supplemental vitamin A (LA) during finishing for 210 and 150 days, respectively. Both LL and TB steaks from the HA steers had the darkest (P<0.05) color scores after 3 days of retail display in PVC packaging at 2°C, and the highest (P<0.05) thiobarbaturic acid reactive substances (TBARS) values. Instrumental a∗, b∗, and saturation index values were lowest (P<0.05) in LL steaks from the HA steers. Instrumental L∗ values were lower (P<0.05) on days 4-6 in TB steaks from TW steers fed LA than those from EW steers fed HA. No differences were found in Warner-Bratzler shear force values or sensory traits in either muscle. No supplemental vitamin A versus high levels of vitamin A inclusion in finishing diets has potential to increase color display life and reduce lipid oxidation, with no effects on meat palatability.
authors: Department of Animal Sciences and Industry, Kansas State University, 216 Weber Hall, Manhattan, KS 66506, United States.
authors: M J
authors: MJ
authors: Daniel
authors: M E
authors: ME
authors: Dikeman
authors: A M
authors: AM
authors: Arnett
authors: M C
authors: MC
authors: Hunt