Supplemental Vitamin C Alleviates the Negative Effect of High Sulfur on Meat QualityAnimal Industry Report
Extension NumberASL R2766
Summary and ImplicationsThe 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 HolderIowa State University
Citation InformationDanielle 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/