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