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Asian Journal of Animal and Veterinary Advances

Year: 2012 | Volume: 7 | Issue: 2 | Page No.: 193-198
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Authors

M. Mabelebele

J.W. Ng`ambi

D. Norris

Keywords

Research Article

Effect of Dietary Vitamin D3 Supplementation on Meat Tenderness, Juiciness and Flavour of Indigenous Venda Cocks

M. Mabelebele, J.W. Ng`ambi and D. Norris
An experiment was conducted to determine the effect of dietary Vitamin D3 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 D3 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 D3 for a period of seven days before slaughter. A 2 (postmortem aging of 0 or 24 h) x5 (dietary Vitamin D3 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 D3 supplementation levels for optimum meat tenderness, juiciness and flavour. Vitamin D3 supplementation had no effect on unaged meat tenderness, juiciness and flavour. However, Vitamin D3 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 D3 per kg DM feed, respectively. It is concluded that Vitamin D3 supplementation improved tenderness and flavour of aged Venda cock meat.
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