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Supplemental Vitamin C Alleviates the Negative Effect of High Sulfur on Meat Quality

Authors
  • Danielle J. Pogge (Iowa State University)
  • Steven M. Lonergan (Iowa State University)
  • Stephanie L. Hansen (Iowa State University)

Abstract

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).

Keywords: ASL R2766

How to Cite:

Pogge, D. J., Lonergan, S. M. & Hansen, S. L., (2013) “Supplemental Vitamin C Alleviates the Negative Effect of High Sulfur on Meat Quality”, Iowa State University Animal Industry Report 10(1). doi: https://doi.org/10.31274/ans_air-180814-711

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Published on
2013-01-01

Peer Reviewed

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Creative Commons Attribution-NonCommercial 4.0