# Effects of Ante-Mortem Vitamin D3 Supplementation on Meat Quality in Yanbian Yellow Bulls

## TL;DR

Supplementing Yanbian yellow bulls with vitamin D3 before slaughter improves beef tenderness and appearance by boosting calcium levels in muscles.

## Contribution

A novel ante-mortem vitamin D3 supplementation protocol is proposed to enhance beef quality through calcium regulation and muscle proteolysis.

## Key findings

- Vitamin D3 supplementation increased serum calcium and phosphorus levels, enhancing antioxidant capacity and immunoglobulin production.
- Beef from supplemented bulls showed higher meat lightness and reduced drip loss, with decreased shear force indicating improved tenderness.
- Muscle calcium deposition was linked to calpain-mediated protein degradation and sarcomere elongation, contributing to meat quality improvements.

## Abstract

Consumer demand for high-quality beef is increasing. This preliminary study explored a potential strategy to improve the quality of beef from Yanbian yellow bulls by supplementing their diet with vitamin D3 before harvest. We observed that giving bulls a specific amount of vitamin D3 for a week, followed by a week without supplementation before harvest, was associated with improved meat quality. The beef became more tender and exhibited increased lightness; this effect appears to be mediated by increasing calcium levels in the muscle, which in turn promotes improvements in muscle structure, resulting in more tender meat. Our findings offer preliminary evidence that may assist in developing strategies for producing higher-quality beef.

This preliminary study investigated the effects of ante-mortem Vitamin D3 (VD3) supplementation on blood parameters and meat quality in Yanbian yellow bulls. Twenty healthy Yanbian yellow bulls (intact male Yanbian yellow bulls, 30 ± 1 months of age; initial body weight 534 ± 15 kg) were allocated into five groups: a control (basal diet) and four treatment groups with varying VD3 regimens (3 × 106 or 6 × 106 IU/d for 7 days, with or without a 7-day withdrawal). Results demonstrated that, compared to the control group, VD3 supplementation elevated serum calcium (p < 0.01) and phosphorus levels (p < 0.05) while enhancing antioxidant capacity (p < 0.05) and immunoglobulin production (p < 0.01). Muscle calcium deposition increased (p < 0.01), accompanied by higher meat lightness (CIE L*) values (p < 0.01) and reduced drip loss rate (p < 0.01). Shear force decreased across cuts (p < 0.01), which was linked to calpain-mediated protein degradation and sarcomere elongation (p < 0.01). Under the conditions of this study, the protocol involving 3.0 × 106 IU/d VD3 supplementation for 7 days followed by a 7-day withdrawal yielded the most favorable outcomes. These findings suggest a potential strategy to improve beef quality by regulating calcium homeostasis and enhancing muscle proteolysis, warranting further validation in larger populations.