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Unpublished Paper
Supplemental Vitamin C Alleviates the Negative Effect of High Sulfur on Meat Quality
Animal Industry Report
  • Danielle J. Pogge, Iowa State University
  • Steven M. Lonergan, Iowa State University
  • Stephanie L. Hansen, Iowa State University
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
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/