ArticleAnimal bioscience2026
Effects of vitamin A restriction on carcass characteristics, antioxidant capacity, meat quality and meat storage period of Yanbian yellow cattle.
Article in Animal bioscience, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
objectiveThis study was conducted to determine effects of dietary vitamin A (VA) level and duration on intramuscular fat (IMF), meat quality, storage stability, and antioxidant gene expression in Yanbian yellow cattle.
methodsTwenty 15-month-old Yanbian yellow cattle (314.13±13.30 kg) were assigned to five treatments: CON (supplemental VA 2,200 IU/kg DM), NVA1 (0 IU/kg DM supplemental VA for 180 d), NVA2 (0 IU/kg DM supplemental VA for 240 d), LVA1 (supplemental VA 1,100 IU/kg DM for 180 d) and LVA2 (supplemental VA 1,100 IU/kg DM for 240 d). Growth performance, carcass traits, physicochemical characteristics, and storage stability were measured. Serum biochemical and muscle antioxidant indexes were analyzed, and the mRNA expression of antioxidant-related genes (FOXO1, GSTA1, SOD) was quantified by quantitative polymerase chain reaction. Statistical significance was set at p<0.05.
resultsAll VA-restricted groups showed higher IMF and marbling score, and lower muscle fiber diameter, drip loss, and shear force than the CON group (p<0.05). Serum SOD and glutathione peroxidase levels in the NVA1/NVA2 group were lower than those in the LVA groups and CON (p<0.05). During storage, NVA2/LVA1/LVA2 had lower drip loss and shear force on days 1, 3, and 5 (p<0.05); on day 7, b* was higher in NVA1/NVA2 than CON, and drip loss, cooking loss, and shear force were lower in NVA2, LVA1, and LVA2 than CON (p<0.05). At the transcriptional level, antioxidant-related genes were upregulated across all VA-restricted groups, with FOXO1 and GSTA1 peaking in LVA1 and SOD elevated in all restricted groups (p<0.05).
conclusionRestricting dietary VA to 50% of the recommended level for 180 days significantly improved marbling, tenderness, and oxidative stability without compromising growth performance. These findings highlight a feasible nutritional strategy to enhance beef quality and extend shelf life in Yanbian yellow cattle.
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