Effects of Ante-Mortem Vitamin D3 Supplementation on Meat Quality in Yanbian Yellow Bulls

This preliminary study investigated the effects of ante-mortem Vitamin D₃ (VD₃) supplementation on blood parameters and meat quality in Yanbian yellow bulls. Twenty healthy Yanbian yellow bulls (intact male Yanbian yellow bulls, 30 ± 1 months of age; initial body weight 534 ± 15 kg) were allocated into five groups: a control (basal diet) and four treatment groups with varying VD₃ regimens (3 × 10⁶ or 6 × 10⁶ IU/d for 7 days, with or without a 7-day withdrawal). Results demonstrated that, compared to the control group, VD₃ supplementation elevated serum calcium (<i>p</i> < 0.01) and phosphorus levels (<i>p</i> < 0.05) while enhancing antioxidant capacity (<i>p</i> < 0.05) and immunoglobulin production (<i>p</i> < 0.01). Muscle calcium deposition increased (<i>p</i> < 0.01), accompanied by higher meat lightness (CIE <i>L</i>*) values (<i>p</i> < 0.01) and reduced drip loss rate (<i>p</i> < 0.01). Shear force decreased across cuts (<i>p</i> < 0.01), which was linked to calpain-mediated protein degradation and sarcomere elongation (<i>p</i> < 0.01). Under the conditions of this study, the protocol involving 3.0 × 10⁶ IU/d VD₃ supplementation for 7 days followed by a 7-day withdrawal yielded the most favorable outcomes. These findings suggest a potential strategy to improve beef quality by regulating calcium homeostasis and enhancing muscle proteolysis, warranting further validation in larger populations.