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ARS Home » Midwest Area » Ames, Iowa » National Animal Disease Center » Ruminant Diseases and Immunology Research » Research » Publications at this Location » Publication #195154
Title: EFFECT OF 25-HYDROXYVITAMIN D3 AND DIETARY CALCIUM ON CALPASTATIN ACTIVITY IN BEEF MUSCLES

Author
item CARNAGEY, KRISTEN - IOWA STATE UNIVERSITY
item HUFF-LONERGAN, E - IOWA STATE UNIVERSITY
item TRENKLE, A - IOWA STATE UNIVERSITY
item Horst, Ronald
item LONERGAN, S - IOWA STATE UNIVERSITY
item BEITZ, D - IOWA STATE UNIVERSITY

Submitted to: Society for Experimental Biology Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 4/1/2006
Publication Date: 4/1/2006
Citation: Carnagey, K.M., Huff-Lonergan, E.J., Trenkle, A.H., Horst, R.L., Lonergan, S.M., Beitz, D.C. 2006. Effect of 25-hydroxyvitamin D3 and dietary calcium on calpastatin activity in beef muscles [abstract]. Experimental Biology 2006. Paper No. 131.5.

Interpretive Summary:

Technical Abstract: Increasing Ca concentration in muscle of beef animals at the time of harvest has been hypothesized to increase calpain activity improve beef tenderness. We hypothesized that Ca concentrations and muscle protein degradation would be increased in muscles from the round section of cows fed dietary treatments designed to manipulate muscle Ca. Our objective was to determine the effect of 25-hydroxyvitamin D3 (25-OH D3) and dietary Ca manipulations on predictors of meat tenderness. During our 46-d study, 27 Angus cows (3-7 y) were fed a corn-based diet and had dietary Ca withdrawn from the diet then replenished at 0.5, 0.75, or 1.0% of diet dry matter. Also, 0, 250, or 500 mg of 25-OH D3 was administered to each cow 7 d before harvest. Seven muscles, adductor, gracillus, pectineus, sartorius, semimembranosis, vastus intermedius, and vastus lateralis, were dissected 1 d after harvest. Each muscle was cut into 2.54-cm steaks and aged for 1, 3, or 7 d at 4 deg C and then frozen at -20 deg C. Ca concentrations were increased in muscle from cows treated with 25-OH D3 and higher dietary Ca concentrations (P < 0.05). Although no significant differences in protein degradation exists between treatments, a strong positive correlation (R2 = 0.30-0.80) exists between Ca concentration in muscle and protein degradation after 3 and 7 d of aging in the pectineus, adductor, and vastus intermedius muscles. These results indicate that treatment with 25-OH D3 and dietary Ca manipulations increases proteolysis in muscles from cows, and this increase is probably because of increased calpain activity. NCBA Proposal No. 04-1664.