Vitamin D3 Supplementation to Goats Does Not Improve Loin Chop Tenderness and Color Stability

Abstract

This study evaluated the effect of vitamin D₃ (VITD) supplementation on the tenderness and retail color stability of loin chops from older goats.  Twenty purebred Boer goats, approximately 90 days of age, were fed a 10% crude protein concentrate and hay ad libitum for 365 days.  During the final 7 days of feeding, goats were supplemented with two levels of VITD (0 and 750,000 IU/hd/d vitamin D₃). Following harvesting and a 10 day aging period, loin chops were evaluated for tenderness by Warner-Bratzler shear force (WBS) and sensory panel. Loin chops were also evaluated for retail color stability for 5 days by a Minolta CR-410 colorimeter and a visual sensory panel.  Loin chops from VITD supplemented goats yielded higher (P < 0.05) WBS values compared to loin chops from controls.  Sensory panel tenderness scores for VITD chops were lower (P < 0.05) than for the control chops, indicating decreased tenderness due to supplementation.  Treatment did not affect (P > 0.05) Minolta CR-410 a* values.  Minolta CR-410 b* values and L* values were higher (P < 0.05) for VITD chops throughout the 5-day retail display period.  Visual panel scores for surface discoloration and overall appearance indicated VITD chops showed more (P < 0.05) surface discoloration and were less (P < 0.05) preferred by day 2 of display.  Supplementing VITD to goats before harvesting negatively affected both tenderness and shelf-life.