• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Veterinary Research >Beef tenderness improvement by dietary vitamin D-3 supplementation in the last stage of fattening of cattle
【24h】

Beef tenderness improvement by dietary vitamin D-3 supplementation in the last stage of fattening of cattle

机译：饮食维生素D-3补充在牛育肥的最后阶段的牛肉压痛

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Tenderness is the most important characteristic of meat, determining consumer approval. There are numerous methods of its improvement, although of diverse effectiveness. addition of vitamin D-3 to the feed for a short period before slaughter (7-10 days) is one of the natural ways to enhance the tenderness. Vitamin D-3 is responsible for Ca2+ mobilisation in serum and increase in activity of proteolytic enzymes belonging to calpains, which results in significant improvement of beef tenderness and reduction of ageing time. The use of vitamin D-3 is an application tool determining tenderness improvement of beef with substantial reduction in processing costs. Moreover, shorter post mortem ageing process will exceed the retail display time, which will consequently reduce losses due to unsold meat being returned from shops to the manufacturers. Based on the results of studies conducted over the last 15 years, this paper presents the possibility and the effects of the use of vitamin D-3 to improve beef tenderness.
机译：柔软是肉类最重要的特征，确定消费者批准。虽然有效率多样化，但有许多改进方法。在屠宰（7-10天）之前，将维生素D-3添加到饲料中是一种提高柔软的自然方式之一。维生素D-3负责血清中的CA2 +动员，并增加属于CALPAIN的蛋白水解酶活性的增加，这导致牛肉压痛的显着改善和老化时间的减少。维生素D-3的使用是一种施用工具，确定牛肉的压痛改善，加工成本大幅降低。此外，较短的验尸老化过程将超过零售显示时间，从而减少由于从商店返回到制造商的未售出肉而导致的损失。基于过去15年的研究结果，本文提出了使用维生素D-3的可能性和影响，提高牛肉压痛。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号