Effect of dietary vitamin D 3 supplementation on meat tenderness, juiciness and flavour of indigenous venda cocks

M. Mabelebele, J. W. Ng'ambi, D. Norris

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

An experiment was conducted to determine the effect of dietary Vitamin D 3 supplementation on sensory attributes (meat tenderness, juiciness and flavour) of indigenous Venda cock meat. Different supplementation levels (0, 2000, 4000, 6000 and 8000 IU) of dietary Vitamin D 3 per kg DM (880 g kg -1 feed) feed were used. In this experiment, thirteen weeks old Venda cocks with a mean live weight of 1200±3 g were supplemented with the above different levels of Vitamin D 3 for a period of seven days before slaughter. A 2 (postmortem aging of 0 or 24 h) ×5 (dietary Vitamin D 3 levels) factorial arrangement in a complete randomized design was used for sensory evaluation of the meat. A quadratic equation was also used to determine Vitamin D 3 supplementation levels for optimum meat tenderness, juiciness and flavour. Vitamin D 3 supplementation had no effect on unaged meat tenderness, juiciness and flavour. However, Vitamin D 3 supplementation improved (p<0.05) aged meat tenderness and flavour. Tenderness, juiciness and flavour of aged Venda cock meat were optimized at supplementation levels of 6830, 6894 and 9795 IU of Vitamin D 3 per kg DM feed, respectively. It is concluded that Vitamin D 3 supplementation improved tenderness and flavour of aged Venda cock meat.

Original languageEnglish
Pages (from-to)193-198
Number of pages6
JournalAsian Journal of Animal and Veterinary Advances
Volume7
Issue number2
DOIs
Publication statusPublished - Jan 3 2012

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meat tenderness
cholecalciferol
roosters
Cholecalciferol
juiciness
Meat
South Africa
flavor
meat
meat aging
sensory evaluation
sensory properties
slaughter
Weights and Measures
body weight

All Science Journal Classification (ASJC) codes

  • Animal Science and Zoology
  • veterinary(all)

Cite this

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abstract = "An experiment was conducted to determine the effect of dietary Vitamin D 3 supplementation on sensory attributes (meat tenderness, juiciness and flavour) of indigenous Venda cock meat. Different supplementation levels (0, 2000, 4000, 6000 and 8000 IU) of dietary Vitamin D 3 per kg DM (880 g kg -1 feed) feed were used. In this experiment, thirteen weeks old Venda cocks with a mean live weight of 1200±3 g were supplemented with the above different levels of Vitamin D 3 for a period of seven days before slaughter. A 2 (postmortem aging of 0 or 24 h) ×5 (dietary Vitamin D 3 levels) factorial arrangement in a complete randomized design was used for sensory evaluation of the meat. A quadratic equation was also used to determine Vitamin D 3 supplementation levels for optimum meat tenderness, juiciness and flavour. Vitamin D 3 supplementation had no effect on unaged meat tenderness, juiciness and flavour. However, Vitamin D 3 supplementation improved (p<0.05) aged meat tenderness and flavour. Tenderness, juiciness and flavour of aged Venda cock meat were optimized at supplementation levels of 6830, 6894 and 9795 IU of Vitamin D 3 per kg DM feed, respectively. It is concluded that Vitamin D 3 supplementation improved tenderness and flavour of aged Venda cock meat.",
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Effect of dietary vitamin D 3 supplementation on meat tenderness, juiciness and flavour of indigenous venda cocks. / Mabelebele, M.; Ng'ambi, J. W.; Norris, D.

In: Asian Journal of Animal and Veterinary Advances, Vol. 7, No. 2, 03.01.2012, p. 193-198.

Research output: Contribution to journalArticle

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