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首页> 外文期刊>Turkish Journal of Veterinary and Animal Sciences >Influence of dietary vitamin D3 supplementation on the sarcomere length, Warner?Bratzler shear force, shortening of ageing time, and sensory acceptance of culinary beef muscles
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Influence of dietary vitamin D3 supplementation on the sarcomere length, Warner?Bratzler shear force, shortening of ageing time, and sensory acceptance of culinary beef muscles

机译：饮食中维生素D 3 的添加对肌节长度，华纳·布拉茨勒剪切力，老化时间缩短和烹饪牛肉肌肉的感觉接受的影响

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The aim of this study was to determine the effects of dietary vitamin D3 supplementation on ageing time, tenderness, and consumer acceptance of 3 muscles: longissimus lumborum, semitendinosus, and semimembranosus from crossbreed bulls. Bulls (n = 48) were divided into 4 experimental groups (n = 12 each) that were administered ground oats supplemented with various amounts of vitamin D3 (0.0, 3.5, 7.0, or 10.0 x 106 IU) at 1 day before slaughter. To determine the effect of vitamin D3 addition, changes in tenderness were measured by sarcomere length and Warner?Bratzler shear force (WBSF). In addition, all of the muscles were examined organoleptically by a team of 20 panelists. The results show that the dose of vitamin D3 significantly (P 3). The 7.0 x 106 IU dose was found to be the most effective (P
机译：这项研究的目的是确定日粮中添加维生素D 3 对3种肌肉的衰老时间，压痛和消费者接受度的影响：长牛腰肌，半腱肌和来自杂种公牛的半膜肌。公牛（n = 48）分为4个实验组（每组n = 12），分别给予燕麦补充各种量的维生素D 3 （0.0、3.5、7.0或10.0 x 10 <屠宰前1天（su> 6 IU）。为了确定添加维生素D 3 的效果，通过肌节长度和Warner？Bratzler剪切力（WBSF）来测量压痛的变化。此外，由20名小组成员对所有肌肉进行了感官检查。结果表明，维生素D3的剂量显着（P 3 ）。发现7.0 x 10 6 IU剂量最有效（P

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