Review

Recent Research Progress of Dietary Adding Vitamin D3 for Regulating Beef Tenderness and Its Mechanism

  • BAI Binqiang ,
  • HAO Lizhuang ,
  • LIU Shujie ,
  • NIU Jianzhang
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  • 1. State Key Laboratory of Cultivating Base of Plateau Grazing Animal Nutrition and Ecology of Qinghai Province, Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Xining 810016, China;
    2. Qinghai Plateau Yak Research Center, Xining 810016, China;
    3. Qinghai Academy of Science and Veterinary Medicine of Qinghai University, Xining 810016, China

Received date: 2014-08-19

  Online published: 2015-01-10

Abstract

Adding vitamin D3 to the diet shortly before cattle slaughtered is a potential means of improving beef tenderness. Based on introduction of the influencing factors of beef tenderness, vitamin D3 metabolism and functions, this paper revived the recent research progress in this area and mechanism of vitamin D3 for regulating beef tenderness with reference to further research and application of the method in production.

Cite this article

BAI Binqiang , HAO Lizhuang , LIU Shujie , NIU Jianzhang . Recent Research Progress of Dietary Adding Vitamin D3 for Regulating Beef Tenderness and Its Mechanism[J]. Chinese Journal of Animal Nutrition, 2015 , 27(1) : 37 -42 . DOI: 10.3969/j.issn.1006-267x.2015.01.006

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