The Influence of Supranutritional Zinc and Ractopamine Hydrochloride Supplementation on Early Postmortem pH Decline and Meat Quality Development of Beef

The objectives of this experiment were to determine the impact of zinc (Zn) and ractopamine hydrochloride (RH) supplementation of beef steers on early postmortem pH decline and meat quality development of aged longissimus thoracis steaks. Angus steers (n = 20; 516 kg average initial body weight) wer...
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Autor*in:	Edward M;. Steadham [verfasserIn] Elisabeth J. Huff-Lonergan [verfasserIn] Katherine G. Hochmuth [verfasserIn] Kenneth J. Prusa [verfasserIn] Matthew D. Schulte [verfasserIn] Stephanie L. Hansen [verfasserIn] Steven M. Lonergan [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	pH decline proteolysis ractopamine hydrochloride tenderness zinc beef quality

Übergeordnetes Werk:	In: Meat and Muscle Biology - Iowa State University Digital Press, 2018, 5(2021), 1
Übergeordnetes Werk:	volume:5 ; year:2021 ; number:1

Links:	Link aufrufen Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.22175/mmb.12250

Katalog-ID:	DOAJ097351547

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520			\|a The objectives of this experiment were to determine the impact of zinc (Zn) and ractopamine hydrochloride (RH) supplementation of beef steers on early postmortem pH decline and meat quality development of aged longissimus thoracis steaks. Angus steers (n = 20; 516 kg average initial body weight) were fed in a 2 × 2 factorial and equally assigned to Zn and RH treatments: control (analyzed 36 mg Zn/kg dry matter [DM]) or supranutritional Zn supplementation (control diet + 60 mg Zn/kg DM [from ZnSO4] þ 60 mg Zn/kg DM [from Zn–amino acid complex]) dietary treatments for the entire 89-d trial. Starting 28 d before harvest, steers were blocked by body weight within Zn treatments to RH treatments of 0 or 300 mg per steer per day. Steers were harvested, and the following data were collected: longissimus thoracis pH and temperature (1, 3, 6, and 24 h postmortem), carcass measurements, and quality attributes of aged steaks (1, 3, 7, or 14 d postmortem). Muscle samples were taken at 1 h and 1, 3, 7, and 14 d postmortem for biochemical analysis. Supplementation of supranutritional Zn trended for a lower (pH 5.49; P = 0.06) pH in samples at 6 h postmortem and lower (5.40 kg; P = 0.06) Warner-Bratzler shear force value at 1 d postmortem. Supplementation of RH in samples resulted in a higher (pH 5.86; P = 0.04) pH at 6 h postmortem, greater (7.64 kg; P < 0.01) Warner-Bratzler shear force value at 1 d postmortem, and lesser whole muscle desmin (P = 0.05) and troponin-T (P = 0.04) degradation at 1 d postmortem. The observed differences in this study lends further credence to the need to more fully understand the role of Zn and RH in muscle growth and early postmortem metabolism because of potential impacts on beef quality.
650		4	\|a pH decline
650		4	\|a proteolysis
650		4	\|a ractopamine hydrochloride
650		4	\|a tenderness
650		4	\|a zinc
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700	0		\|a Steven M. Lonergan \|e verfasserin \|4 aut
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allfields	10.22175/mmb.12250 doi (DE-627)DOAJ097351547 (DE-599)DOAJ06268e881e89433d88dc0be5b7edfd55 DE-627 ger DE-627 rakwb eng SF1-1100 TX341-641 Edward M;. Steadham verfasserin aut The Influence of Supranutritional Zinc and Ractopamine Hydrochloride Supplementation on Early Postmortem pH Decline and Meat Quality Development of Beef 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The objectives of this experiment were to determine the impact of zinc (Zn) and ractopamine hydrochloride (RH) supplementation of beef steers on early postmortem pH decline and meat quality development of aged longissimus thoracis steaks. Angus steers (n = 20; 516 kg average initial body weight) were fed in a 2 × 2 factorial and equally assigned to Zn and RH treatments: control (analyzed 36 mg Zn/kg dry matter [DM]) or supranutritional Zn supplementation (control diet + 60 mg Zn/kg DM [from ZnSO4] þ 60 mg Zn/kg DM [from Zn–amino acid complex]) dietary treatments for the entire 89-d trial. Starting 28 d before harvest, steers were blocked by body weight within Zn treatments to RH treatments of 0 or 300 mg per steer per day. Steers were harvested, and the following data were collected: longissimus thoracis pH and temperature (1, 3, 6, and 24 h postmortem), carcass measurements, and quality attributes of aged steaks (1, 3, 7, or 14 d postmortem). Muscle samples were taken at 1 h and 1, 3, 7, and 14 d postmortem for biochemical analysis. Supplementation of supranutritional Zn trended for a lower (pH 5.49; P = 0.06) pH in samples at 6 h postmortem and lower (5.40 kg; P = 0.06) Warner-Bratzler shear force value at 1 d postmortem. Supplementation of RH in samples resulted in a higher (pH 5.86; P = 0.04) pH at 6 h postmortem, greater (7.64 kg; P < 0.01) Warner-Bratzler shear force value at 1 d postmortem, and lesser whole muscle desmin (P = 0.05) and troponin-T (P = 0.04) degradation at 1 d postmortem. The observed differences in this study lends further credence to the need to more fully understand the role of Zn and RH in muscle growth and early postmortem metabolism because of potential impacts on beef quality. pH decline proteolysis ractopamine hydrochloride tenderness zinc beef quality Animal culture Nutrition. Foods and food supply Elisabeth J. Huff-Lonergan verfasserin aut Katherine G. Hochmuth verfasserin aut Kenneth J. Prusa verfasserin aut Matthew D. Schulte verfasserin aut Stephanie L. Hansen verfasserin aut Steven M. Lonergan verfasserin aut In Meat and Muscle Biology Iowa State University Digital Press, 2018 5(2021), 1 (DE-627)1666586749 2575985X nnns volume:5 year:2021 number:1 https://doi.org/10.22175/mmb.12250 kostenfrei https://doaj.org/article/06268e881e89433d88dc0be5b7edfd55 kostenfrei https://www.iastatedigitalpress.com/mmb/article/id/12250/ kostenfrei https://www.iastatedigitalpress.com/mmb/article/12250/galley/12698/download/ kostenfrei https://doaj.org/toc/2575-985X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2021 1
spelling	10.22175/mmb.12250 doi (DE-627)DOAJ097351547 (DE-599)DOAJ06268e881e89433d88dc0be5b7edfd55 DE-627 ger DE-627 rakwb eng SF1-1100 TX341-641 Edward M;. Steadham verfasserin aut The Influence of Supranutritional Zinc and Ractopamine Hydrochloride Supplementation on Early Postmortem pH Decline and Meat Quality Development of Beef 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The objectives of this experiment were to determine the impact of zinc (Zn) and ractopamine hydrochloride (RH) supplementation of beef steers on early postmortem pH decline and meat quality development of aged longissimus thoracis steaks. Angus steers (n = 20; 516 kg average initial body weight) were fed in a 2 × 2 factorial and equally assigned to Zn and RH treatments: control (analyzed 36 mg Zn/kg dry matter [DM]) or supranutritional Zn supplementation (control diet + 60 mg Zn/kg DM [from ZnSO4] þ 60 mg Zn/kg DM [from Zn–amino acid complex]) dietary treatments for the entire 89-d trial. Starting 28 d before harvest, steers were blocked by body weight within Zn treatments to RH treatments of 0 or 300 mg per steer per day. Steers were harvested, and the following data were collected: longissimus thoracis pH and temperature (1, 3, 6, and 24 h postmortem), carcass measurements, and quality attributes of aged steaks (1, 3, 7, or 14 d postmortem). Muscle samples were taken at 1 h and 1, 3, 7, and 14 d postmortem for biochemical analysis. Supplementation of supranutritional Zn trended for a lower (pH 5.49; P = 0.06) pH in samples at 6 h postmortem and lower (5.40 kg; P = 0.06) Warner-Bratzler shear force value at 1 d postmortem. Supplementation of RH in samples resulted in a higher (pH 5.86; P = 0.04) pH at 6 h postmortem, greater (7.64 kg; P < 0.01) Warner-Bratzler shear force value at 1 d postmortem, and lesser whole muscle desmin (P = 0.05) and troponin-T (P = 0.04) degradation at 1 d postmortem. The observed differences in this study lends further credence to the need to more fully understand the role of Zn and RH in muscle growth and early postmortem metabolism because of potential impacts on beef quality. pH decline proteolysis ractopamine hydrochloride tenderness zinc beef quality Animal culture Nutrition. Foods and food supply Elisabeth J. Huff-Lonergan verfasserin aut Katherine G. Hochmuth verfasserin aut Kenneth J. Prusa verfasserin aut Matthew D. Schulte verfasserin aut Stephanie L. Hansen verfasserin aut Steven M. Lonergan verfasserin aut In Meat and Muscle Biology Iowa State University Digital Press, 2018 5(2021), 1 (DE-627)1666586749 2575985X nnns volume:5 year:2021 number:1 https://doi.org/10.22175/mmb.12250 kostenfrei https://doaj.org/article/06268e881e89433d88dc0be5b7edfd55 kostenfrei https://www.iastatedigitalpress.com/mmb/article/id/12250/ kostenfrei https://www.iastatedigitalpress.com/mmb/article/12250/galley/12698/download/ kostenfrei https://doaj.org/toc/2575-985X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2021 1
allfields_unstemmed	10.22175/mmb.12250 doi (DE-627)DOAJ097351547 (DE-599)DOAJ06268e881e89433d88dc0be5b7edfd55 DE-627 ger DE-627 rakwb eng SF1-1100 TX341-641 Edward M;. Steadham verfasserin aut The Influence of Supranutritional Zinc and Ractopamine Hydrochloride Supplementation on Early Postmortem pH Decline and Meat Quality Development of Beef 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The objectives of this experiment were to determine the impact of zinc (Zn) and ractopamine hydrochloride (RH) supplementation of beef steers on early postmortem pH decline and meat quality development of aged longissimus thoracis steaks. Angus steers (n = 20; 516 kg average initial body weight) were fed in a 2 × 2 factorial and equally assigned to Zn and RH treatments: control (analyzed 36 mg Zn/kg dry matter [DM]) or supranutritional Zn supplementation (control diet + 60 mg Zn/kg DM [from ZnSO4] þ 60 mg Zn/kg DM [from Zn–amino acid complex]) dietary treatments for the entire 89-d trial. Starting 28 d before harvest, steers were blocked by body weight within Zn treatments to RH treatments of 0 or 300 mg per steer per day. Steers were harvested, and the following data were collected: longissimus thoracis pH and temperature (1, 3, 6, and 24 h postmortem), carcass measurements, and quality attributes of aged steaks (1, 3, 7, or 14 d postmortem). Muscle samples were taken at 1 h and 1, 3, 7, and 14 d postmortem for biochemical analysis. Supplementation of supranutritional Zn trended for a lower (pH 5.49; P = 0.06) pH in samples at 6 h postmortem and lower (5.40 kg; P = 0.06) Warner-Bratzler shear force value at 1 d postmortem. Supplementation of RH in samples resulted in a higher (pH 5.86; P = 0.04) pH at 6 h postmortem, greater (7.64 kg; P < 0.01) Warner-Bratzler shear force value at 1 d postmortem, and lesser whole muscle desmin (P = 0.05) and troponin-T (P = 0.04) degradation at 1 d postmortem. The observed differences in this study lends further credence to the need to more fully understand the role of Zn and RH in muscle growth and early postmortem metabolism because of potential impacts on beef quality. pH decline proteolysis ractopamine hydrochloride tenderness zinc beef quality Animal culture Nutrition. Foods and food supply Elisabeth J. Huff-Lonergan verfasserin aut Katherine G. Hochmuth verfasserin aut Kenneth J. Prusa verfasserin aut Matthew D. Schulte verfasserin aut Stephanie L. Hansen verfasserin aut Steven M. Lonergan verfasserin aut In Meat and Muscle Biology Iowa State University Digital Press, 2018 5(2021), 1 (DE-627)1666586749 2575985X nnns volume:5 year:2021 number:1 https://doi.org/10.22175/mmb.12250 kostenfrei https://doaj.org/article/06268e881e89433d88dc0be5b7edfd55 kostenfrei https://www.iastatedigitalpress.com/mmb/article/id/12250/ kostenfrei https://www.iastatedigitalpress.com/mmb/article/12250/galley/12698/download/ kostenfrei https://doaj.org/toc/2575-985X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2021 1
allfieldsGer	10.22175/mmb.12250 doi (DE-627)DOAJ097351547 (DE-599)DOAJ06268e881e89433d88dc0be5b7edfd55 DE-627 ger DE-627 rakwb eng SF1-1100 TX341-641 Edward M;. Steadham verfasserin aut The Influence of Supranutritional Zinc and Ractopamine Hydrochloride Supplementation on Early Postmortem pH Decline and Meat Quality Development of Beef 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The objectives of this experiment were to determine the impact of zinc (Zn) and ractopamine hydrochloride (RH) supplementation of beef steers on early postmortem pH decline and meat quality development of aged longissimus thoracis steaks. Angus steers (n = 20; 516 kg average initial body weight) were fed in a 2 × 2 factorial and equally assigned to Zn and RH treatments: control (analyzed 36 mg Zn/kg dry matter [DM]) or supranutritional Zn supplementation (control diet + 60 mg Zn/kg DM [from ZnSO4] þ 60 mg Zn/kg DM [from Zn–amino acid complex]) dietary treatments for the entire 89-d trial. Starting 28 d before harvest, steers were blocked by body weight within Zn treatments to RH treatments of 0 or 300 mg per steer per day. Steers were harvested, and the following data were collected: longissimus thoracis pH and temperature (1, 3, 6, and 24 h postmortem), carcass measurements, and quality attributes of aged steaks (1, 3, 7, or 14 d postmortem). Muscle samples were taken at 1 h and 1, 3, 7, and 14 d postmortem for biochemical analysis. Supplementation of supranutritional Zn trended for a lower (pH 5.49; P = 0.06) pH in samples at 6 h postmortem and lower (5.40 kg; P = 0.06) Warner-Bratzler shear force value at 1 d postmortem. Supplementation of RH in samples resulted in a higher (pH 5.86; P = 0.04) pH at 6 h postmortem, greater (7.64 kg; P < 0.01) Warner-Bratzler shear force value at 1 d postmortem, and lesser whole muscle desmin (P = 0.05) and troponin-T (P = 0.04) degradation at 1 d postmortem. The observed differences in this study lends further credence to the need to more fully understand the role of Zn and RH in muscle growth and early postmortem metabolism because of potential impacts on beef quality. pH decline proteolysis ractopamine hydrochloride tenderness zinc beef quality Animal culture Nutrition. Foods and food supply Elisabeth J. Huff-Lonergan verfasserin aut Katherine G. Hochmuth verfasserin aut Kenneth J. Prusa verfasserin aut Matthew D. Schulte verfasserin aut Stephanie L. Hansen verfasserin aut Steven M. Lonergan verfasserin aut In Meat and Muscle Biology Iowa State University Digital Press, 2018 5(2021), 1 (DE-627)1666586749 2575985X nnns volume:5 year:2021 number:1 https://doi.org/10.22175/mmb.12250 kostenfrei https://doaj.org/article/06268e881e89433d88dc0be5b7edfd55 kostenfrei https://www.iastatedigitalpress.com/mmb/article/id/12250/ kostenfrei https://www.iastatedigitalpress.com/mmb/article/12250/galley/12698/download/ kostenfrei https://doaj.org/toc/2575-985X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2021 1
allfieldsSound	10.22175/mmb.12250 doi (DE-627)DOAJ097351547 (DE-599)DOAJ06268e881e89433d88dc0be5b7edfd55 DE-627 ger DE-627 rakwb eng SF1-1100 TX341-641 Edward M;. Steadham verfasserin aut The Influence of Supranutritional Zinc and Ractopamine Hydrochloride Supplementation on Early Postmortem pH Decline and Meat Quality Development of Beef 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The objectives of this experiment were to determine the impact of zinc (Zn) and ractopamine hydrochloride (RH) supplementation of beef steers on early postmortem pH decline and meat quality development of aged longissimus thoracis steaks. Angus steers (n = 20; 516 kg average initial body weight) were fed in a 2 × 2 factorial and equally assigned to Zn and RH treatments: control (analyzed 36 mg Zn/kg dry matter [DM]) or supranutritional Zn supplementation (control diet + 60 mg Zn/kg DM [from ZnSO4] þ 60 mg Zn/kg DM [from Zn–amino acid complex]) dietary treatments for the entire 89-d trial. Starting 28 d before harvest, steers were blocked by body weight within Zn treatments to RH treatments of 0 or 300 mg per steer per day. Steers were harvested, and the following data were collected: longissimus thoracis pH and temperature (1, 3, 6, and 24 h postmortem), carcass measurements, and quality attributes of aged steaks (1, 3, 7, or 14 d postmortem). Muscle samples were taken at 1 h and 1, 3, 7, and 14 d postmortem for biochemical analysis. Supplementation of supranutritional Zn trended for a lower (pH 5.49; P = 0.06) pH in samples at 6 h postmortem and lower (5.40 kg; P = 0.06) Warner-Bratzler shear force value at 1 d postmortem. Supplementation of RH in samples resulted in a higher (pH 5.86; P = 0.04) pH at 6 h postmortem, greater (7.64 kg; P < 0.01) Warner-Bratzler shear force value at 1 d postmortem, and lesser whole muscle desmin (P = 0.05) and troponin-T (P = 0.04) degradation at 1 d postmortem. The observed differences in this study lends further credence to the need to more fully understand the role of Zn and RH in muscle growth and early postmortem metabolism because of potential impacts on beef quality. pH decline proteolysis ractopamine hydrochloride tenderness zinc beef quality Animal culture Nutrition. Foods and food supply Elisabeth J. Huff-Lonergan verfasserin aut Katherine G. Hochmuth verfasserin aut Kenneth J. Prusa verfasserin aut Matthew D. Schulte verfasserin aut Stephanie L. Hansen verfasserin aut Steven M. Lonergan verfasserin aut In Meat and Muscle Biology Iowa State University Digital Press, 2018 5(2021), 1 (DE-627)1666586749 2575985X nnns volume:5 year:2021 number:1 https://doi.org/10.22175/mmb.12250 kostenfrei https://doaj.org/article/06268e881e89433d88dc0be5b7edfd55 kostenfrei https://www.iastatedigitalpress.com/mmb/article/id/12250/ kostenfrei https://www.iastatedigitalpress.com/mmb/article/12250/galley/12698/download/ kostenfrei https://doaj.org/toc/2575-985X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2021 1
language	English
source	In Meat and Muscle Biology 5(2021), 1 volume:5 year:2021 number:1
sourceStr	In Meat and Muscle Biology 5(2021), 1 volume:5 year:2021 number:1
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institution	findex.gbv.de
topic_facet	pH decline proteolysis ractopamine hydrochloride tenderness zinc beef quality Animal culture Nutrition. Foods and food supply
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container_title	Meat and Muscle Biology
authorswithroles_txt_mv	Edward M;. Steadham @@aut@@ Elisabeth J. Huff-Lonergan @@aut@@ Katherine G. Hochmuth @@aut@@ Kenneth J. Prusa @@aut@@ Matthew D. Schulte @@aut@@ Stephanie L. Hansen @@aut@@ Steven M. Lonergan @@aut@@
publishDateDaySort_date	2021-01-01T00:00:00Z
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callnumber-first	S - Agriculture
author	Edward M;. Steadham
spellingShingle	Edward M;. Steadham misc SF1-1100 misc TX341-641 misc pH decline misc proteolysis misc ractopamine hydrochloride misc tenderness misc zinc misc beef quality misc Animal culture misc Nutrition. Foods and food supply The Influence of Supranutritional Zinc and Ractopamine Hydrochloride Supplementation on Early Postmortem pH Decline and Meat Quality Development of Beef
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topic_title	SF1-1100 TX341-641 The Influence of Supranutritional Zinc and Ractopamine Hydrochloride Supplementation on Early Postmortem pH Decline and Meat Quality Development of Beef pH decline proteolysis ractopamine hydrochloride tenderness zinc beef quality
topic	misc SF1-1100 misc TX341-641 misc pH decline misc proteolysis misc ractopamine hydrochloride misc tenderness misc zinc misc beef quality misc Animal culture misc Nutrition. Foods and food supply
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title	The Influence of Supranutritional Zinc and Ractopamine Hydrochloride Supplementation on Early Postmortem pH Decline and Meat Quality Development of Beef
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title_full	The Influence of Supranutritional Zinc and Ractopamine Hydrochloride Supplementation on Early Postmortem pH Decline and Meat Quality Development of Beef
author_sort	Edward M;. Steadham
journal	Meat and Muscle Biology
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author_browse	Edward M;. Steadham Elisabeth J. Huff-Lonergan Katherine G. Hochmuth Kenneth J. Prusa Matthew D. Schulte Stephanie L. Hansen Steven M. Lonergan
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author-letter	Edward M;. Steadham
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title_sort	influence of supranutritional zinc and ractopamine hydrochloride supplementation on early postmortem ph decline and meat quality development of beef
callnumber	SF1-1100
title_auth	The Influence of Supranutritional Zinc and Ractopamine Hydrochloride Supplementation on Early Postmortem pH Decline and Meat Quality Development of Beef
abstract	The objectives of this experiment were to determine the impact of zinc (Zn) and ractopamine hydrochloride (RH) supplementation of beef steers on early postmortem pH decline and meat quality development of aged longissimus thoracis steaks. Angus steers (n = 20; 516 kg average initial body weight) were fed in a 2 × 2 factorial and equally assigned to Zn and RH treatments: control (analyzed 36 mg Zn/kg dry matter [DM]) or supranutritional Zn supplementation (control diet + 60 mg Zn/kg DM [from ZnSO4] þ 60 mg Zn/kg DM [from Zn–amino acid complex]) dietary treatments for the entire 89-d trial. Starting 28 d before harvest, steers were blocked by body weight within Zn treatments to RH treatments of 0 or 300 mg per steer per day. Steers were harvested, and the following data were collected: longissimus thoracis pH and temperature (1, 3, 6, and 24 h postmortem), carcass measurements, and quality attributes of aged steaks (1, 3, 7, or 14 d postmortem). Muscle samples were taken at 1 h and 1, 3, 7, and 14 d postmortem for biochemical analysis. Supplementation of supranutritional Zn trended for a lower (pH 5.49; P = 0.06) pH in samples at 6 h postmortem and lower (5.40 kg; P = 0.06) Warner-Bratzler shear force value at 1 d postmortem. Supplementation of RH in samples resulted in a higher (pH 5.86; P = 0.04) pH at 6 h postmortem, greater (7.64 kg; P < 0.01) Warner-Bratzler shear force value at 1 d postmortem, and lesser whole muscle desmin (P = 0.05) and troponin-T (P = 0.04) degradation at 1 d postmortem. The observed differences in this study lends further credence to the need to more fully understand the role of Zn and RH in muscle growth and early postmortem metabolism because of potential impacts on beef quality.
abstractGer	The objectives of this experiment were to determine the impact of zinc (Zn) and ractopamine hydrochloride (RH) supplementation of beef steers on early postmortem pH decline and meat quality development of aged longissimus thoracis steaks. Angus steers (n = 20; 516 kg average initial body weight) were fed in a 2 × 2 factorial and equally assigned to Zn and RH treatments: control (analyzed 36 mg Zn/kg dry matter [DM]) or supranutritional Zn supplementation (control diet + 60 mg Zn/kg DM [from ZnSO4] þ 60 mg Zn/kg DM [from Zn–amino acid complex]) dietary treatments for the entire 89-d trial. Starting 28 d before harvest, steers were blocked by body weight within Zn treatments to RH treatments of 0 or 300 mg per steer per day. Steers were harvested, and the following data were collected: longissimus thoracis pH and temperature (1, 3, 6, and 24 h postmortem), carcass measurements, and quality attributes of aged steaks (1, 3, 7, or 14 d postmortem). Muscle samples were taken at 1 h and 1, 3, 7, and 14 d postmortem for biochemical analysis. Supplementation of supranutritional Zn trended for a lower (pH 5.49; P = 0.06) pH in samples at 6 h postmortem and lower (5.40 kg; P = 0.06) Warner-Bratzler shear force value at 1 d postmortem. Supplementation of RH in samples resulted in a higher (pH 5.86; P = 0.04) pH at 6 h postmortem, greater (7.64 kg; P < 0.01) Warner-Bratzler shear force value at 1 d postmortem, and lesser whole muscle desmin (P = 0.05) and troponin-T (P = 0.04) degradation at 1 d postmortem. The observed differences in this study lends further credence to the need to more fully understand the role of Zn and RH in muscle growth and early postmortem metabolism because of potential impacts on beef quality.
abstract_unstemmed	The objectives of this experiment were to determine the impact of zinc (Zn) and ractopamine hydrochloride (RH) supplementation of beef steers on early postmortem pH decline and meat quality development of aged longissimus thoracis steaks. Angus steers (n = 20; 516 kg average initial body weight) were fed in a 2 × 2 factorial and equally assigned to Zn and RH treatments: control (analyzed 36 mg Zn/kg dry matter [DM]) or supranutritional Zn supplementation (control diet + 60 mg Zn/kg DM [from ZnSO4] þ 60 mg Zn/kg DM [from Zn–amino acid complex]) dietary treatments for the entire 89-d trial. Starting 28 d before harvest, steers were blocked by body weight within Zn treatments to RH treatments of 0 or 300 mg per steer per day. Steers were harvested, and the following data were collected: longissimus thoracis pH and temperature (1, 3, 6, and 24 h postmortem), carcass measurements, and quality attributes of aged steaks (1, 3, 7, or 14 d postmortem). Muscle samples were taken at 1 h and 1, 3, 7, and 14 d postmortem for biochemical analysis. Supplementation of supranutritional Zn trended for a lower (pH 5.49; P = 0.06) pH in samples at 6 h postmortem and lower (5.40 kg; P = 0.06) Warner-Bratzler shear force value at 1 d postmortem. Supplementation of RH in samples resulted in a higher (pH 5.86; P = 0.04) pH at 6 h postmortem, greater (7.64 kg; P < 0.01) Warner-Bratzler shear force value at 1 d postmortem, and lesser whole muscle desmin (P = 0.05) and troponin-T (P = 0.04) degradation at 1 d postmortem. The observed differences in this study lends further credence to the need to more fully understand the role of Zn and RH in muscle growth and early postmortem metabolism because of potential impacts on beef quality.
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title_short	The Influence of Supranutritional Zinc and Ractopamine Hydrochloride Supplementation on Early Postmortem pH Decline and Meat Quality Development of Beef
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author2	Elisabeth J. Huff-Lonergan Katherine G. Hochmuth Kenneth J. Prusa Matthew D. Schulte Stephanie L. Hansen Steven M. Lonergan
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