Pogge DJ, Lonergan SM, Hansen SL. 2014. Influence of supplemental vitamin C on postmortem protein degradation and fatty acid profiles of the longissimus thoracis of steers fed varying concentrations of dietary sulfur. Meat Science 96:956-963

Summary

This study investigated whether supplemental vitamin C could mitigate potential negative effects of elevated dietary sulphur on beef quality, specifically postmortem proteolysis and fatty acid composition in the longissimus thoracis. High dietary sulphur is a recognised concern in feedlot systems, potentially affecting antioxidant status and meat quality; vitamin C, as an antioxidant, was hypothesised to modulate these effects. The findings likely contribute to understanding the interaction between mineral nutrition, antioxidant supplementation, and meat quality attributes in beef cattle.

UK applicability

While conducted in a North American feedlot context, findings may have limited but relevant applicability to UK beef production where dietary sulphur levels in feed ingredients (e.g. distillers' grains) are a growing concern; however, UK finishing systems differ structurally and regulatory contexts around feed supplementation vary.

Key measures

Postmortem protein degradation markers (e.g. troponin-T degradation, calpain activity); fatty acid profiles (% composition) of longissimus thoracis; dietary sulphur concentration (% DM); vitamin C supplementation level

Outcomes reported

The study measured the effects of supplemental vitamin C on postmortem protein degradation (an indicator of meat tenderness) and fatty acid composition in the longissimus thoracis muscle of steers fed diets with varying sulphur concentrations.

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