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Journal of Veterinary Research

formerly Bulletin of the Veterinary Institute in Pulawy

4 Issues per year

IMPACT FACTOR Bull Vet Inst Pulawy 2016: 0.462

CiteScore 2016: 0.46

SCImago Journal Rank (SJR) 2015: 0.230
Source Normalized Impact per Paper (SNIP) 2015: 0.383

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Beef tenderness improvement by dietary vitamin D3 supplementation in the last stage of fattening of cattle

Andrzej Półtorak
  • Department of Technique and Food Development, Warsaw University of Life Science, 02-776 Warsaw, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Małgorzata Moczkowska / Jarosław Wyrwisz
  • Department of Technique and Food Development, Warsaw University of Life Science, 02-776 Warsaw, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Agnieszka Wierzbicka
  • Department of Technique and Food Development, Warsaw University of Life Science, 02-776 Warsaw, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2017-04-04 | DOI: https://doi.org/10.1515/jvetres-2017-0008


Tenderness is the most important characteristic of meat, determining consumer approval. There are numerous methods of its improvement, although of diverse effectiveness. addition of vitamin D3 to the feed for a short period before slaughter (7–10 days) is one of the natural ways to enhance the tenderness. Vitamin D3 is responsible for Ca2+ mobilisation in serum and increase in activity of proteolytic enzymes belonging to calpains, which results in significant improvement of beef tenderness and reduction of ageing time. The use of vitamin D3 is an application tool determining tenderness improvement of beef with substantial reduction in processing costs. Moreover, shorter post mortem ageing process will exceed the retail display time, which will consequently reduce losses due to unsold meat being returned from shops to the manufacturers. Based on the results of studies conducted over the last 15 years, this paper presents the possibility and the effects of the use of vitamin D3 to improve beef tenderness.

Keywords: beef; texture; feed system; vitamin D3


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About the article

Received: 2016-01-19

Accepted: 2017-03-10

Published Online: 2017-04-04

Published in Print: 2017-03-01

Citation Information: Journal of Veterinary Research, Volume 61, Issue 1, Pages 59–67, ISSN (Online) 2450-8608, DOI: https://doi.org/10.1515/jvetres-2017-0008.

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© 2017 Andrzej Półtorak et al., published by De Gruyter Open. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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