Unpublished Paper
Supplemental Vitamin C Alleviates the Negative Effect of High Sulfur on Meat Quality
Animal Industry Report
Extension Number
ASL R2766
Publication Date
2013
Disciplines
Topic
Animal Products
Summary and Implications
The data support the conclusion that vitamin C (VC) supplemented to feedlot cattle consuming high sulfur (S)diets may increase tenderness of the beef longissimus dorsi by protecting the protease µ-calpain. Additionally, VC supplementation improved the fatty acid profile of meat products by increasing omega 3 and omega 6 fatty acids(FA) and decreasing saturated fatty acids (SFA).
Copyright Holder
Iowa State University
Copyright Date
2013
DOI
https://doi.org/10.31274/ans_air-180814-711
Language
en
Citation Information
Danielle J. Pogge, Steven M. Lonergan and Stephanie L. Hansen. "Supplemental Vitamin C Alleviates the Negative Effect of High Sulfur on Meat Quality" (2013) Available at: http://works.bepress.com/steven_lonergan/10/