Summary and Implications
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).
Iowa State University
Pogge, Danielle J.; Lonergan, Steven M.; and Hansen, Stephanie L.
"Supplemental Vitamin C Alleviates the Negative Effect of High Sulfur on Meat Quality,"
Animal Industry Report:
AS 659, ASL R2766.
Available at: http://lib.dr.iastate.edu/ans_air/vol659/iss1/17