Influence of dietary vitamin D3 supplementation on the color changes in longissimus lumborum, vastus lateralis, semitendinosus, and semimembranosus beef muscles

The aim of this study was to determine the effect of dietary vitamin D3 supplementation on changes in color and heme pigment (myoglobin and metmyoglobin) in 4 beef muscles. The muscles came from 48 crossbred bulls that were subjected to supplementation with vitamin D3 at 4 different doses: 0.0 (control group), 3.5, 7.0, and 10.0 x 106 IU. The 3.5 x 106 IU dose was administered daily for 6 days, before the morning feeding. Four days before slaughter, the supplementation was withdrawn. The dose of 7.0 and 10.0 x 106 IU was administered for 3 days and withdrawn 7 days before slaughter. The data show that supplementation with vitamin D3 had a negative effect on beef meat color (P < 0.05). All analyzed muscles with vitamin D3 had lightness (L*) and yellowness (b*) values higher than those of the control group (P 6lt; 0.05). Furthermore, redness (a*) decreased and metmyoglobin increased as a function of vitamin D3 dose. These negative effects on meat color occurred with 7.0 and 10.0 x 106 IU doses. The muscle microstructure was imaged and it showed the effects of higher Ca2+ concentrations on the deterioration of meat color.

Keywords:

Beef, color, vitamin D 3, transmission electron microscope, color components heme pigments content,

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