Influence of supplementing vitamin C to yearling steers fed a high sulfur diet during the finishing period on meat color, tenderness and protein degradation, and fatty acid profile of the longissimus muscle

The objective was to determine the influence of vitamin C (VC) supplemented for approximately 102 d during the finishing period on color, tenderness, and fatty acid profile of longissimus thoracis (LT; n = 136) from steers fed a 0.55% sulfur diet. Treatments included 4 supplemental VC concentrations: 1) 0 (CON), 2) 5 (5VC), 3) 10 (10VC), or 4) 20 (20VC) g VC·h− 1∙ d− 1 in a common diet. Increasing supplemental VC decreased (P < 0.01) L*, but increased (P < 0.01) vitamin E and tended to increase (P ≤ 0.07) calcium and iron content of steaks. No VC (P ≥ 0.25) effect was noted for WBSF, calpain-1 autolysis, troponin T degradation, or most fatty acid profiles. A quadratic effect (P ≤ 0.03) was observed for cholesterol and CLA content of LT. Under the conditions of our study, supplementing VC to steers fed a 0.55% sulfur diet late in the finishing period did not influence color or tenderness, but increased the vitamin E content.