| Summary: | Among several techniques to improve beef tenderness, vitamin D3, important for calcium mobilization, has recently been developed as an alternative. It acts on the intracellular calcium-dependent proteases (mu- and m-calpain). Ten days prior to slaughter, 36 Nelore steers were fed 0, 3, 6 and 9 million IU of supplemental vitamin D3 (D3) per animal per day (an-1 d-1). Animals were slaughtered and tenderness (shear force), cooking losses (1, 8 and 15 days of aging), sensory evaluation, and minerals in blood plasma and muscle (Longissimus dorsi) were measured. There were no differences (P > 0.05) among treatments for blood plasma and muscle mineral concentration, evaporation losses, and sensory juiciness. For drip and total loss, the smallest losses were for the 6 × 10(6) IU an-1 d-1 treatment. The control treatment resulted in lowest shear force and aging also tended to lower resistance to shearing. The 3 × 10(6) IU an-1 d-1 treatment had a positive effect on tenderness, flavor and overall palatability. High levels of supplemental D3 did not improve the quality characteristicsof Longissimus dorsi muscle from Bos indicus animals.
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